Want to know what Food Network fans were cooking in March? From Irish classics to kale and chicken, the ultimate buttercream frosting to an indulgent breakfast dish, here are the top 10 recipes of March:
Notice something different on Food Network this morning? Today, Food Network and Cooking Channel are participating in the Autism Speaks: Light It Up Blue campaign, an annual global initiative that raises awareness about the growing public health concern that is autism. That means we’re taking our logos you see on television and turning them blue for a day.
Autism Awareness Day has partners in 180 cities and 35 countries around the world — they’ll all turn iconic landmarks blue for the day, including New York City’s Empire State Building, Egypt’s Great Pyramids and Sydney’s Opera House.
Food Network invites you to Light It Up Blue today: find out how here.
Batter up! The 2013 Major League Baseball season opens tonight with the Texas Rangers at the Houston Astros. Long before the seats get filled, though, the concession stands will be busy getting ready for crowds that will consume countless hot dogs, hamburgers, and even macaroni and cheese. If you find yourself in stadiums in Cincinnati, Cleveland, Detroit, Milwaukee, Minnesota, San Diego, St. Louis or Texas this season, you’ll want to check out Food Network’s stands.
New home-run offerings include Red Hot Burgers, mac and cheese carts, tacos, quesadilla carts and sandwich stands.
Back this season in Cincinnati and St. Louis are the custom hot dog bars: Satisfy your craving for all-American classic ballpark fare with a quarter-pound hot dog served on a potato roll. And it doesn’t stop there. Top your dog with the basics: barbecue sauce, ketchup, mustard, relish and sauerkraut. Plus, choose from Food Network favorites: bacon chunks, fried onions, corn chips, griddled onions and peppers, shredded cheddar, smoky baked beans and a smoky-sweet jalapeno relish.
Headed to the park this season? Check out Food Network’s menus for the following stadiums.
The concept of homemade pizza being a long, arduous process is simply a myth. And this week’s Most Popular Pin of the Week, Food Network Magazine‘s Barbecue Chicken Pizza, helps you ditch delivery by keeping it simple. This one features premade dough topped with barbecued chicken, sliced red onions and a duo of cheeses.
For more everyday recipe inspiration, visit Food Network’s Let’s Cook: Recipe of the Day board on Pinterest.
Get the recipe: Food Network Magazine’s Barbecue Chicken Pizza
There is an abundance of leftover recipe ideas in the days following Easter — eggs, ham and more eggs. But what about all that candy? If you find yourself with more marshmallow chicks than you know what to do with in your Easter baskets tomorrow, our resident “Esther Bunny” from Food Network Kitchens will show you how to transform them into a treat you’ll be craving all year long: whoopie pies, or whoopeeps. Click on the play button above to watch Esther (in proper attire for the holiday) take a classic Easter candy and make it a dessert that will have your whole family hopping to the table.
Justin Warner fans are in for a treat tonight (10pm/9c). The Rebel With a Culinary Cause is hitting the road in his new show and biggest challenge yet — finding the real culinary rebels of America on Rebel Eats. Armed with $300 (for gas), a car and a nose for good food and crazy characters, Justin will travel the back roads of the South to try everything from moonshine and bacon beer to deep-fried PB&J, jellyfish pasta and bowling alley barbecue served in a Mason jar. We recently caught up with Justin and asked him to dish a little on his special, catch us up on what he’s been eating and teach us how to be food rebels ourselves. Before tuning in tonight, read his interview below (and go behind-the-scenes with these photos).
How did your experience on Food Network Star prepare you for making Rebel Eats?
Given that I had no television experience prior to Star, I would say that every facet of the show helped me prepare for Rebel Eats. In Star, we were constantly fighting against the clock. It has made me much more concise and efficient when conveying ideas or developing dishes. In addition, having Alton as a mentor was really a life-changing experience. He taught me how to understand where the camera is, what it’s picking up and how to make it my best friend.
Ham: Baked, smoked, spiral, glazed and more, it’s usually the centerpiece of the Easter table (and it is delicious). But what about lamb? Why does it usually take a back seat when certain cuts of the meat tend to be so forgiving? Skipping the ham and introducing something new to the table might cause an uproar, but serving lamb is highly encouraged — at least make it a new addition alongside the ham. So where do you start? We asked chef and butcher Adam Sappington of The Country Cat Dinner House and Bar in Portland, Ore., to start us off in the right direction.
The most-common cuts of lamb used around Easter are definitely legs (like the Herbed Leg of Lamb by Food Network Magazine pictured above) or chops. He states that, “As the weather warms up, folks tend to move away from heavy braising cuts like shoulder and start looking for leaner cuts that give off that essence of spring grasses.” For an Easter celebration, Adam recommends using a leg of lamb — it’s the easiest and most forgiving to cook, the most versatile, arguably the most traditional and it can be altered to feed small parties or large gatherings. This Grilled Leg of Lamb With Creamed Peas and Wild Mushrooms is perfect for family gatherings, as it is a showstopper but wont break the bank.
In tonight’s new episode of Diners, Drive-Ins and Dives (10pm/9c), Guy’s digging into dishes with a personal connection. In Toronto he’ll visit a Jewish deli smoking meats and knishes the old-school way. And in Los Angeles, he’ll hop aboard a funky food truck infusing Singaporean flavors into their chili crab cakes and lamb burgers.
But before Guy takes off, he’s heading out in a marathon of episodes that will suffice any carbohydrate craving your heart desires, with dishes like lasagna Bolognese, pasta carbonara, barbecue spaghetti, and lobster mac and cheese. Beyond pasta, get recipes for Baked Lemonade Pork Chops, Chicken and Dumplings and Sweet Potato Souffle.
Take the trip with him starting at 6:30pm/ 5:30c — follow along and bookmark the restaurants as he goes, then try your hand at the recipes.
Working together to make it easier for families across the country to eat nutritious meals every day, First Lady Michelle Obama and FoodNetwork.com are teaming up with Partnership for a Healthier America and the USDA’s MyPlate to share thousands of nourishing recipes on Pinterest that meet MyPlate guidelines. And this week’s Most Popular Pin of the Week, Shrimp Tacos With Mango Slaw from Food Network Magazine, does just that.
Great for any weeknight dinner, these shrimp-and-coleslaw-filled tacos have great flavor and a wonderful crunch.
Get the recipe: Shrimp Tacos With Mango Slaw
In tonight’s new episode of Diners, Drive-Ins and Dives (10pm/9c), Guy’s firing up the grill and layering the flavor in Toronto and Nags Head, N.C., where he’ll be diving into pork belly, a mac and cheese burger, Jamaican jerk chicken and Caribbean pork chops. The mac and cheese burger alone screams future road trip.
But before Guy takes off, he’s heading out in a marathon of episodes that will having you craving bananas Foster French toast for breakfast, truffled brioche grilled cheese with tomato bisque for lunch and pork al pastor for dinner.
Take the trip with him starting at 6pm/ 5c — follow along and bookmark the restaurants as he goes and try your hand at the recipes.
From north and south to east and west, Guy’s been everywhere. Next time you’re traveling, download the On the Road app or check out this map to find all of Guy’s Diners, Drive-Ins and Dives destinations.