All Posts By Emily Lee

Our Meatiest 5-Star Dishes for Dad’s Special Day

by in Holidays, Recipes, June 13th, 2017

Like any good kid, it’s natural to want to do something nice for Dad on Father’s Day. For those of you reading this, that probably means flexing your creative culinary muscles by whipping up an extra-fancy dinner. But if Dad is the old-fashioned, beef- and pork-lovin’ type, we suggest you forget all about that temperamental souffle and stick to what you know he’ll love: meat, meat, and yes, more meat. From big grilled steaks and pork chops to fall-apart-tender brisket and ribs, we’ve got everything you need to make Father’s Day a carnivore’s delight.

Grilled Ribeye with Romaine Marmalade
If the way to Dad’s heart is through red meat, then skip the fussy haute cuisine and give the man what he really wants: a big juicy steak. Seared to perfection, quadrillage and all, Geoffrey Zakarian’s classic bone-in ribeye is sure to make him happy. It even pairs beautifully with this summery green sauce.

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Tomorrow Is National Doughnut Day. Here’s Where You Can Get ‘Em for Free

by in Community, News, June 1st, 2017

Photo courtesy of Getty Images

Mark your calendars, sugar fiends: Tomorrow is the first Friday of June – better known as National Doughnut Day. In keeping with tradition, some of the nation’s most-popular purveyors of fried dough will be doling out their sweet, pillowy creations for free. But did you know there’s a longer story behind this beloved foodie holiday?

It all started in Chicago back in 1938, when the Salvation Army decided to honor the women who served on the front lines during WWI, providing infantrymen – known as “doughboys” – with coffee and doughnuts. (It’s even said that they fried the doughnuts inside the soldiers’ metal helmets!) What began as a fundraiser for the needy during the Great Depression has since morphed into a larger-scale celebration of delicious fried dough, a cornerstone of the American foodscape.

So tomorrow, as you sink your teeth into some sweet, glazed rings, remember the Doughnut Lassies of 1917 — and don’t forget to share your pics online using #NationalDoughnutDay or #NationalDonutDay!

Dunkin’ Donuts – Nationwide
When: All day
Like last year, Dunkin’ Donuts is celebrating National Doughnut Day by giving away one free doughnut per customer with the purchase of any beverage. Guests can choose any kind of doughnut (or “donut,” as the chain calls it) they like. The offer is valid at all participating Dunkin’ Donuts locations nationwide, throughout the entire day on Friday, June 2.

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6 Recipes That Will Get Your Kids Excited About Spring Produce

by in In Season, Recipes, May 11th, 2017

Buying and preparing in-season produce is part and parcel of maintaining a balanced diet, but it’s much easier to eat nutritiously when the whole family is on board. In a world full of boxed mac and cheese and freezer-friendly dinners, we can understand why packaged or prepared foods are a reliable fallback. But we’re hopeful that the right seasonings and preparation methods can turn spinach, carrots, asparagus and more into healthy homemade dishes for the whole family to enjoy. Here are six recipes that incorporate spring produce in ways that will appeal to even the pickiest eaters.

Carrot Mac and Cheese
We’ve never known a kid to turn down mac and cheese, so in our eyes, it’s the perfect dish for camouflaging vegetables! You can get really sneaky with it by mixing pureed carrots in with your family’s favorite recipe: Before baking, just stir in one tablespoon of carrot puree for every serving of mac. Not only does it fortify the dish with an extra serving of vegetables, it also lends a beautiful boost of color.

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The Big Weekend Face-Off: Margaritas Vs. Mint Juleps

by in Drinks, Polls, May 4th, 2017

It’s rare – and perhaps with good reason – for two of the nation’s most-highly anticipated drinking events to converge on the same day. But the gods of inebriation have spoken, and that’s the reality we now face.

In case you forgot, tomorrow is Cinco De Mayo, the commemoration of Mexico’s 1862 victory over imperial France at the Battle of Puebla. In the U.S., the holiday has morphed into a more generalized celebration of Mexican-American culture fueled by chips, “guac,” and a deluge of half-priced margaritas.

Here’s the conflict: The 2017 Kentucky Derby, Louisville’s annual horse race, also kicks off tomorrow afternoon – which means mint juleps will be as ubiquitous this weekend as the event’s famously flashy spring fashions.

This leaves us with one question: As revelers line up at their local watering holes, which drink order will keep bartenders the busiest? Will it be the mint julep, a perfect marriage between fresh mint and the honeyed taste of bourbon? Or the margarita, with its invigorating flavor collision of salt, sugar, lime and – of course, tequila?

Here at Food Network, we’ve reached an impasse, so we’re calling on our fans to settle this one for us:

Plan on celebrating from home this weekend? Try these recipes from Food Network Kitchen:
Margarita
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Say Buenos Dias with Our Best Mexican Breakfast Recipes

by in Recipes, April 29th, 2017

For me and most of the people I know, celebrating Cinco de Mayo has always involved a quick after-work injection of Mexican food straight to the belly. Tacos dispensed from beloved neighborhood food trucks, salty chips and big batches of “guac” mashed table-side at local Oaxacan restaurants — even a good-old fast-food burrito dressed in silver foil are all distinct possibilities. But this year at Food Network, we’re excited to start a new Cinco de Mayo tradition. Here’s a hint: It involves waking up early.

Hold the groans and just imagine the cheesy, eggy delights you might expect to find on the breakfast table — now imagine them dressed in Mexican flavors, like zingy salsas, juicy pico de gallo, freshly torn cilantro leaves, a runny egg, crumbled cotija or queso fresco … I could go on and on. But without further ado, here are a few of our favorite Mexican breakfast dishes that make rolling out of bed totally worth it. And if you really can’t bear the thought of waking up, it’s perfectly fine to enjoy these dishes for lunch or dinner, too!

Mexican Breakfast Burrito

Here’s a peppery, vegetarian take on an enduring favorite. Skip the basic Mexican cheese blends you’ll find at the supermarket and try to get your hands on some Oaxaca cheese instead; it has a similar texture to mozzarella and melts beautifully.

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10 Easy Ways to Reduce Food Waste at Home

by in Community, April 21st, 2017

Is it just me, or does Earth Day have a way of making people feel fundamentally bad about themselves? It’s like January 1st all over again, except this time it’s not my holiday belly I’m scrutinizing — it’s my plastic consumption, or my less-than-conscientious water usage. (I’m not one for long showers, but I am guilty of sometimes letting the faucet run while I brush my teeth.) Just like with New Year’s resolutions, I set myself up for failure by raising the bar for improvement too impossibly high. This will be the year I start walking to work every day! This will be the year I always remember my reusable bags at the grocery store! But alas, walking isn’t possible in all weather, and trips to the grocery store are often spontaneous — and I don’t always have a trio of large canvas totes on hand. The real irony is that I probably laid out one of my elaborate energy-saving schemes while munching on a lightly bruised apple, destined for the trash after just six or seven bites.

We all want an A for effort, but reducing one’s carbon footprint goes well beyond tossing plastic to-go cups in the correct bin. I know that now, after reading how 40 percent of all food in America goes to waste — and specifically, to our landfills. It seems unreal; you wouldn’t slave over a gorgeous meal only to dump 40 percent of it into the trash. (You wouldn’t dream of running your shower for two hours either, but that’s how much water goes into making a pound of cheese.) What’s more is that this waste adds up to $162 billion in unnecessary water, energy and production costs each year. Much as I would love to blame it all on restaurants and large corporations, the hard truth is that it’s individual consumers like you and me who throw out 20 percent of the food we buy, which translates to nearly 300 pounds of food per year! Don’t believe it? Just ask Anthony Bourdain, the most-influential voice of the current food waste conversation.

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7 Spins on Scalloped Potatoes to Try This Easter

by in Holidays, Recipes, April 14th, 2017

It’s nearly impossible to disappoint with scalloped potatoes considering the dish, like all gratins, is built on a foundation of cheese, cheese and more cheese. Most importantly, it makes an excellent companion to hearty mains, like roast chicken, lamb, pork tenderloin and ham. But despite its versatility and first-rate sidekick potential, scalloped potatoes — in all of their creamy extravagance — appear on our tables just a handful of times throughout the year: On Thanksgiving, sometimes on Christmas, and maybe again on Easter. Luckily for us, Easter is coming right up, so treat yourself and your guests to this classic potato side by choosing from one of our many holiday-worthy recipes.

Extra Cheesy
The chefs in Food Network Kitchen make this decadent side dish by layering thinly sliced potatoes with heavy cream and mozzarella, Asiago and raclette cheeses. For that mouthwatering golden-brown crust, top the dish with Parmesan cheese and bake until bubbly.

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Food Network Staffer Diary: How a Trendy New Cooking Gadget Helped Change My Mind About Steak

by in Community, Product Reviews, April 8th, 2017

For the life of her, my grandmother could never understand why I wasn’t head over heels in love with steak when she, and so many of her generation, came to embrace it as the official dish of the American dream. The daughter of Italian immigrants and the first woman in her family to attend college, beef was more than sustenance for her; it was a luxury. And the fact that she could supply it on her dinner table nearly every night of the week was proof of her success.

This conviction prevailed throughout my childhood, when our dinner table featured a steady rotation of meatloaf, peppers stuffed with ground beef, spaghetti and meatballs, and tough cuts of steak. I don’t mean to sound ungrateful — because we certainly never went hungry. But I always dreaded the steak: large, grayish-brown slabs that took more than a little bit of elbow grease to slog your knife through. (Grandma feared food poisoning more than anything, so every meal she served was treated to a rigorous blast under the broiler.) “Why haven’t you touched your steak?” No one at the table was ever moved by my reasoning.

“Raising cattle takes a big toll on the environment.”

“Red meat is bad for your heart.”

“I don’t like the taste.”

Surrounded by carnivores, I longed to be left in peace with my starchy rice, soft dinner rolls and steamed broccoli.

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7 Ree Drummond Recipes You Won’t Want to Miss This Spring

by in Recipes, April 5th, 2017

Revered by her fans as their one-stop source for all things meaty and cheesy, The Pioneer Woman‘s simple approach to wholesome, family-style cooking has secured her place as one of the heavy hitters in Food Network’s arsenal of most-saved recipes. If you haven’t already, be sure to bookmark Ree’s 5-star Perfect Pot Roast and Twice-Baked Potatoes for next year’s frigid winter nights — and in the meantime, you can move her collection of celebratory spring recipes to the top of your must-cook-now list.

Though big-batch comfort food is her specialty, Ree applies her casual, home-style cooking methods to vibrant spring produce, too. From eggy frittatas studded with chopped asparagus to fluffy golden cake layered with fresh strawberries, here are a few of her best dishes to try this season.

Pasta Primavera
You can feed a party of 8 with Ree’s vibrant primavera — a medley of spring vegetables tossed with al dente fettuccine and a garlicky Parmesan sauce.

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5 Fresh Pasta Dishes Showcasing Spring Peas

by in Recipes, March 30th, 2017

After a long produce slump, vibrant spring vegetables are finally back at the marketplace. The one seasonal gem we’re most-eager to cook with? It’s not trendy and elusive ramps — and it’s not pop culture’s darling avocados either. Yes, that’s right: We are giving 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 fortifies humble basil pesto with the addition of spring peas and a little bit of spinach, too, when creating this beautiful yet simple pasta dinner.

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