by Emily Lee in Recipes, March 30th, 2017
by Lauren Piro in Entertaining, Recipes, View All Posts, March 29th, 2017
After a long and trying produce slump, vibrant spring vegetables are finally back at the marketplace. The one seasonal gem we’re most-eager to cook with? Fresh spring peas, of course. Sure, they aren’t as trendy as ramps — and perhaps they lack the sex appeal of pop culture’s darling avocados. But all we are saying… is give peas a chance. (You knew that was coming.)
But seriously, guys. Tender and earthy with a subtle hint of sweetness (especially when softened in butter), this versatile veg is one of our favorites for a reason: It makes an A+ companion to any and all varieties of pasta. And in most cases, if you can’t get your hands on fresh peas, using frozen is perfectly fine.
From long and luxurious fettuccine to petite and plump orzo, here are a few of our favorite pasta-and-pea pairings to try out this spring.
Pasta, Pesto and Peas (pictured at top)
Ina Garten bolsters classic basil pesto with the addition of fresh spring peas and a little bit of spinach, too, when creating this beautiful yet simple pasta dinner.
by Joseph Erdos in Shows, March 29th, 2017
Even if your team got knocked out in round two or your bracket is totally busted (isn’t everyone’s this year?), tuning in for the last of college basketball’s March Madness typically rewards with suspenseful, fun games to watch with a group. Plus, a last-minute party is a great excuse to bust out those hearty, cheesy recipes one last time before the warm weather truly hits across the country. These dishes are satisfying to munch on and easy to eat when you’re squished on the couch with your friends.
Game Day Chili (above)
A big pot of chili is a no-brainer for a crowd. Serve Sunny Anderson’s turkey-and-chorizo-filled recipe in mugs so guests can pile on toppings and enjoy dinner wherever they can find a spot.
by Foodlets in Recipes, March 28th, 2017
In this all-new Chopped tournament, 16 stars from the Web, sports, comedy and Hollywood have converged to prove their star power. In the first episode, Web cooking show hosts Hilah Johnson, Lazarus Lynch, Justine Ezarik and Josh Elkin are putting on the Chopped jackets to compete. We’ve seen them cook for their fans on YouTube, but what the esteemed panel of Chopped judges think will rule. After cooking through three rounds of mystery baskets, a single star rose to the top. Find out who earned the chance to return to compete in the finale on April 25.
Hear from the Winner
by FN Dish Editor in Shows, March 27th, 2017
There’s something so satisfying about serving a warm casserole for dinner, especially when it covers all the bases by combining a protein, grain and vegetable. But there’s more to love about the casseroles we’re talking about today: You can almost always prep them ahead of time or double them up as you go. Make one for now, and save the other in the freezer for later or for a friend.
Chicken, Sausage, Pepper and Onion Pasta Fake-Bake (pictured above)
Not every casserole requires hours of time in the oven. Rachael Ray saves time by cooking the pasta, sausage and veggies separately, then popping the whole casserole under the broiler for a few minutes at the end.
by Amy Reiter in News, March 27th, 2017
Kids BBQ Championship is back for Season 2 on Monday, May 1 at 8|7c, with more kid grill masters along with co-hosts Damaris Phillips and Eddie Jackson leading the fiery action. Each episode finds four young chefs entering the outdoor ranch kitchen for two rounds of red-hot challenges, which can include barbecuing baby back ribs, cooking hearty chuck wagon meals and more. A rotating roster of guest judges, including Shannon Ambrosio, Diva Q, Jess Pryles, Roger Mooking, Kent Rollins and Michael Mixon, will also be on hand to critique the kids’ grilling prowess. The most-successful kid competitor in each episode will win $10,000 and BBQ glory.
Visit FoodNetwork.com/KidsBBQ for more on the challenges and the competitors. Fans can weigh in on their favorite moments on social media using the hashtag #KidsBBQ.
by Rachel Trujillo in Food Network Chef, In Season, Recipes, March 27th, 2017
Someone on Twitter posted pictures (apparently originally shared by someone else on Instagram) of two very unusual sandwiches on yummy-looking baguettes — one featuring “liquorice allsorts” (those colorful, stripey, sugary, sometimes fruity, gelatinous liquorice candies) and another boasting slices of “chocolate orange” and lettuce, but “no butter.”
by Samantha Lande in Restaurants, March 26th, 2017
While Italian comfort food seems to fit the winter bill, Giada De Laurentiis proves that there are some fresher takes that are prefect for our transition into spring. By incorporating seasonal produce like artichokes, asparagus and strawberries — and balancing them out with hearty ingredients like ciabatta bread, mascarpone and bowtie pasta — she bridges the winter-spring gap seamlessly.
Pancetta-Wrapped Pork Roast
In place of the usual ham, try introducing a pork roast to your Easter dinner menu this year. This one is blanketed with crispy pancetta, which means it’s certainly not lacking for flavor.
by Amy Reiter in News, March 26th, 2017
Movie nights are the perfect excuse for nibbling on sweet and salty snacks. When it comes time to watch the action unfold on the screen at home or in the cinema, even chefs who spend their days making masterful dishes prefer to cozy up with low-fuss fare. Here are some of their flick-ready favorites. Read more
by Foodlets in In Season, Recipes, March 25th, 2017
White chocolate has its devout fans, who think it’s the best chocolate, and its equally dedicated detractors, who may even question whether it really deserves to be called “chocolate” at all.
Those who fall into the former camp will be happy to hear they’ve scored a victory that will melt in their mouth, not in their hand. White chocolate M&M’s (or M&M’s White Chocolate, as they will officially be known) will arrive in stores in May — and they will be there to stay.
Something new has happened in our house this year. We’ve become a two-bundle family — in terms of asparagus, this is. One dainty parcel of asparagus, wrapped in a single rubber band, won’t cut it anymore. That’s because every time I cook a pound of asparagus, my husband and our four small rascals hoover that stuff up so fast I hardly have time to snag a spear myself.! So we’ve graduated. And it’s for the best. Now if I could just decide on which of these dishes to start with.
Ina Garten’s Roasted Asparagus (pictured above)
If you’ve never cooked asparagus before, and certainly if this is your children’s first taste of it, you must start with this classic recipe. Only the Barefoot Contessa could use so few ingredients to generate a fan-favorite dish with more than 300 user reviews.