Simpsonville mom wins Food Network’s ‘Worst Cooks in America’


There might be one downside to winning a Food Network Show, and now Ari Robinson knows what it is.

The Simpsonville mother of five was crowned the winner of Food Network’s “Worst Cooks in America” this week, taking home the $25,000 grand prize as well as some impressive cooking skills.

And therein lies the downside.

“I’m no longer the worst cook in American and my family will not let me live that down either,” Robinson said with a laugh. “It’s like what are you cooking today?”

“I’m like y’all remember that time when you didn’t like my cooking, let’s go

The best meal is made with the freshest ingredients of summer | Food and Cooking


Torn basil or flat-leaf parsley leaves, to garnish

1. Cut the tomato into half-inch-thick wedges or slices and arrange them evenly over the bottom of a large serving platter. Season the tomatoes with salt and black pepper. In a small bowl, stir together the vinegar and garlic.

2. Crumble the sausage into a large nonstick skillet, then place over medium heat. Once the sausage starts sizzling, continue cooking, stirring occasionally and breaking up the crumbles as you go, until deeply golden brown and crisp, 8 to 10 minutes. Using a wooden spoon or heat-proof silicone spatula, scrape the sausage and

Make these no-cook meals on lazy days | Food & Cooking


National Lazy Day is Monday, Aug. 10. I’m not sure if this is an official holiday, but I’m definitely down with celebrating.

Especially if it gives me permission to (mostly) forgo the heat of the oven and stove for quick and easy meals.

Here’s to staying cool in favor of fresh, quick, low-cook meals.

Loaded Hummus, Flatbread and Pan-Fried Sausages

This is a sort of non-recipe, but I’ve shared the heaped hummus recipe from Smitten Kitchen to make it easier for home cooks who like a bit of direction.

4 large pitas, toasted, cut into wedges

1½ cups (8 ounces)

Silicon Valley’s underground food movement is driven by Instagram and COVID economics | News


There’s an underground food movement booming on the San Francisco Peninsula.

It’s not happening at restaurants, but in the homes and backyards of out-of-work cooks, high school coaches, mothers and fathers — people who have turned to selling food to make ends meet during the coronavirus shutdown. On any given day, if you’re clued into the right Instagram and Facebook pages, you can find homemade quesabirria tacos, fresh tamales, lumpia, pupusas, smoked brisket, smoothies, boba tea and otai (a Polynesian drink made from fresh fruit).

While these types of homemade food ventures have long existed in neighborhoods throughout the Bay