It’s almost time to pack the kids up for school again, and that means making mounds of school lunches. But PB&J sandwiches can take you only so far. For a new twist on a classic ingredient that kids and adults love, look no further than the Peanut Butter series on FN Dish. For the next four weeks, we’ll be giving you inventive recipes that let you incorporate peanut butter into all your meals — from breakfast to dessert — for the entire family. We’re starting with the most-important meal of the day: breakfast.
What to Watch: Celebrating Tomato Season on The Kitchen and Bold Flavors from the Grill with Bobby Flayby Nikhita Mahtani in Shows, August 22nd, 2014
Get ready for some bold summer recipes and all-new competition this weekend on Food Network. First, join Trisha Yearwood as she cooks up her favorite Southern staples with a twist on Trisha’s Southern Kitchen. Next, The Kitchen is all about summer’s most-popular vegetable, the tomato — or is it a fruit?
On Sunday, Ina Garten plans a potluck on Barefoot Contessa, and Giada De Laurentiis whips up recipes from her new restaurant on Giada at Home. Bobby Flay mixes up a bold menu on Barbecue Addiction: Bobby’s Basics. Then, enjoy three hours of your favorite competition shows with new episodes of Rachael vs. Guy: Kids Cook-Off, The Great Food Truck Race and Cutthroat Kitchen.
On this week’s Chopped Dinner Challenge, the chefs of Food Network Kitchen chose to feature the basket ingredient chicken livers. Although chicken livers are more traditionally used in pate, the chefs decided to take advantage of their earthy flavor by cooking them with mushrooms and butter in a twist on stroganoff in this Chicken Liver Stroganoff with Greek Yogurt recipe. The Greek yogurt helps give the dish a creamy touch, and the egg noodles soak up the flavorful sauce. It’s a total comfort dish that will make you rethink chicken livers.
Trying to pick a protein source that isn’t tofu for vegetarian meals can be frustrating, which is where quinoa comes in. It has a slightly nutty taste and can easily be topped with a number of seasonings, which adds to its versatility. Packed with flavor, quinoa is the ideal pick when it comes to a weeknight dinner.
In this Quinoa and Vegetable Stuffed Peppers recipe from Rachael Ray, the quinoa is cooked with garlic, chiles, mint leaves and basil to give it a burst of flavor and is topped with feta cheese for a tangy twist. Vegetables like eggplant and zucchini give it an additional nutritional boost, and it is then stuffed in olive oil-roasted peppers for a colorful, tender dish.
Chef Mitch won this challenge for a whopping $9,100 and gave it to his opponents. “Would you have been OK with this?” asked Alton to judge Jet Tila on this week’s After-Show. “With four components here — a dessert, a starch and a protein, a little tough. So no, I wouldn’t have been OK with this one,” said judge Jet.
Click play on the video above to see the living room up close, and hear judge Jet’s reaction.
For an easy weeknight meal, soup is your best bet. It is also extremely versatile and can be made with any number of ingredients, depending on your mood. For a warming and comforting treat that’s as perfect for summer as it is for winter, look no further than Ree Drummond‘s Best Tomato Soup Ever. The heavy cream, sherry and sugar give the recipe a pop of flavor and balance the acidity of the tomatoes. This relaxing recipe is the ideal pick for this week’s Most Popular Pin of the Week.
For more feel-good recipes, check out Food Network’s Let’s Cook Comfort Food board on Pinterest.
Get the recipe: Best Tomato Soup Ever
What to Watch: Kid-Friendly Menus with Giada and the Season Premiere of Rachael vs. Guy: Kids Cook-Offby Nikhita Mahtani in Shows, August 15th, 2014
It’s a kid-friendly extravaganza this weekend on Food Network, with shows to appeal to kids of all ages, including burgeoning young chefs.
First, join Ree Drummond on The Pioneer Woman as she prepares a feast for her boys before she leaves for a trip. Next, learn how to cook with your kids from The Kitchen co-hosts.
On Sunday, Ina Garten’s planning a cheese-themed menu on Barefoot Contessa and Giada De Laurentiis is creating several recipes for her daughter, Jade, and her friends. Bobby Flay elevates standard burgers and milkshakes on Barbecue Addiction: Bobby’s Basics. Next, tune into all-new competition with the season premieres of Rachael vs. Guy: Kids Cook-Off and The Great Food Truck Race, and a new episode of Cutthroat Kitchen.
On this week’s Chopped Dinner Challenge, the chefs of Food Network Kitchen chose to feature the basket ingredient grapes. While raw grapes are the perfect way to add a touch of sweetness to a salad, or just for snacking on their own, cooking with them might not necessarily be the most obvious choice. But in this recipe for Pan Roasted Chicken Thighs with Grapes and Olives, the sweetness of the grapes works together with salty ingredients like olives and capers to create a balanced dish that the entire family will love — and it puts grapes in a whole new light.
If you’re tired of the standard chocolate and vanilla cupcakes, this book’s for you. Desserts can be a wonderful way to experiment in the kitchen, from trying flavors like coconut and pineapple to creating cakes that look like mounds of cheese or even a burger with french fries. For those ready to take the plunge into creating the most luxurious delicacies, look no further than this new cookbook by the editors of Food Network Magazine, Sweet: Our Best Cupcakes, Cookies, Candy and More.
From exotic twists on old classics with recipes like Mini Bacon Cheesecakes and Poppy Seed Tortes to fruity favorites like Apple-Walnut Galette and Orange-Cream Pops, there are recipes for every mood and age group. Kids will love the Fake-Out Cakes section of the book, which involves cakes shaped like popcorn and lobster rolls, while adults will devour the grown-up flavors of the Chocolate and Olive Oil Fig Cake as well as the Hazelnut Dacquoise. With step-by-step instructions and full-page color photographs to make sure you’re on the right track, Sweet demystifies dessert and makes sure you’re doing it right.
You can buy a copy of Sweet here, or you can enter to win one for free from FN Dish. We’re giving five lucky, randomly selected readers each a copy of Sweet, and all you have to do to enter to win one is leave a comment below telling us your favorite dessert recipe (you must include the recipe URL in your comment to be entered to win — find dessert recipes here).
Pizza can be the ultimate comfort food — rich, gooey mozzarella on soft pizza dough is the perfect treat when you just need a little pick-me-up. But it’s not always the quickest or the healthiest option to make. Try a warm, cheesy flatbread as an alternative — by simply using store-brought pita slices and topping them with any combination of cheese and vegetables that you want, you can re-create a pizza for dinner with hardly any effort at all.
In this Roasted Zucchini Flatbread with Hummus, Arugula, Goat Cheese and Almonds recipe, the zucchini is baked with a drizzle of olive oil to give it a charred, smoky flavor, and is then added to the hummus and crumbled goat cheese to bring out a combination of textures. The pita bread is grilled through to keep it soft and warm, and serves as the perfect base for the ingredients. Easy and flavorful, this is a summer recipe worth raving about.