All Posts By Sara Levine

Sara Levine is a Senior Online Editor at FoodNetwork.com and a culinary-school-trained home cook. Several years ago she quit her magazine job to go to Le Cordon Bleu, which led to a stint in Food Network Kitchen. Although cooking professionally wasn’t her thing, she loves frequenting restaurants and putting her own amateur culinary skills to work in her tiny kitchen.

5 Can’t-Miss Bites from Austin Food Trucks

by in Events, Restaurants, March 11th, 2014

As The Great Food Truck Race has shown us, food trucks now roam the streets in small towns and big cities across the country. Austin was at the forefront of this trend — some of the best food in town, from barbecue to tacos to doughnuts, can be found at food trailers parked around the city. Top Austin chefs like James Beard award-winner Paul Qui operate trailers, so you don’t have to shell out much cash to sample their acclaimed fare.

For Austin’s massive South by Southwest festival and conference, Chef Qui curated a group of trucks to set up shop near the Convention Center in a trailer park of sorts called SouthBites. We took advantage of every opportunity to grab a bite at this outdoor food hall, and here are five of our favorite dishes. You don’t need a festival badge to try them — SouthBites is open to all, and the trucks are parked in different areas of the city year-round. Read more

Comfort Food Mash-Ups, Remixed: Mac and Cheese + French Onion Soup

by in Recipes, March 10th, 2014

Surfing the wave of mash-up mania that brought the world the Cronut™ and ramen burger, we decided to beat winter by partnering with our brilliant culinary team in Food Network Kitchen to come up with THE most comforting comfort food. Together with Cooking Channel, we’ve mashed up some classics to create all-new recipes that deliver double the comfort. Over the next several weeks, we’ll be revealing the ways we mixed and remixed some of our favorite dishes, with one recipe appearing on Food Network and another on Cooking Channel.

Cheese is the ultimate comfort food for many of us, so our mashed-up dishes this week highlight this super-satisfying ingredient. Read more

5 Pantry-Raid Recipes

by in Recipes, March 6th, 2014

5 Pantry-Raid RecipesWe all have those nights where we come home from vacation to a barren refrigerator — or even long days when there’s simply no time to hit the store and the fridge is in the same empty state. With this challenge in mind, our experts in Food Network Kitchen came up with five recipes made exclusively with nonperishable pantry ingredients. That means no dairy, no fresh herbs, not even a squeeze of lemon. We’ll admit it: At first we were a little bit skeptical of cooking solely with cans and packaged ingredients, but these fresh-tasting, flavorful dishes won us over at first bite.

1. Quick and Easy Minestrone
Flavorful ingredients are secret weapons in pantry cooking. In this pantry-based minestrone soup, soy sauce adds instant depth and savory umami flavor. This dish proves that your bottle of soy sauce is great for more than just Asian-inspired cooking.

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Comfort Food Mash-Ups, Remixed: Cheesecake + Carrot Cake

by in Recipes, March 3rd, 2014

Cheesecake + Carrot Cake Comfort Food Mash-UpSurfing the wave of mash-up mania that brought the world the Cronut™ and ramen burger, we decided to beat winter by partnering with our brilliant culinary team in Food Network Kitchen to come up with THE most comforting comfort food. Together with Cooking Channel, we’ve mashed up some classics to create all-new recipes that deliver double the comfort. Over the next several weeks, we’ll be revealing the ways we mixed and remixed some of our favorite dishes, with one recipe appearing on Food Network and another on Cooking Channel.

This week’s mash-ups feature a marriage of two classic, comforting cakes.

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All-Star Comfort Food Ingredients

by in How-to, February 26th, 2014

Comfort food can be a personal thing. My ultimate comfort dish is my grandmother’s famous baked spaghetti, served up with a heaping helping of nostalgia. Her recipe (and similar ones like this from Food Network Kitchen) is made up of ingredients that are universally comforting: pasta, rich red sauce and plenty of cheese. When my sweet tooth beckons, though, it’s all about the chocolate. Ina’s Brownie Pudding, made with “good” cocoa and real vanilla bean, is my go-to.

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Comfort Food Mash-Ups, Remixed: Caesar Salad + Pizza

by in Recipes, February 24th, 2014

Surfing the wave of mash-up mania that brought the world the Cronut™ and ramen burger, we decided to beat winter by partnering with our brilliant culinary team in Food Network Kitchen to come up with THE most comforting comfort food. Together with Cooking Channel, we’ve mashed up some classics to create all-new recipes that deliver double the comfort. Over the next several weeks, we’ll be revealing the ways we mixed and remixed some of our favorite dishes, with one recipe appearing on Food Network and another on Cooking Channel.

First up: two Italian-American classics, pizza and Caesar salad. We already know that these dishes complement each other — often they’re eaten together in the same meal, perhaps at a favorite neighborhood red-sauce joint. Why not embrace their cheesy, creamy, crunchy, garlicky qualities all in one dish?

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1 Mac and Cheese Recipe, 7 Ways

by in Recipes, View All Posts, February 16th, 2014


Mac and cheese is a comfort food all-star, beloved by kids and adults alike. The chefs in Food Network Kitchen created a classic, crowd-pleasing stovetop recipe that hits the spot, but they didn’t stop there. They took that basic recipe and baked it up with add-ins like veggies and meats for more complete, satisfying meals. Read more

How to Make a Perfect Chocolate Souffle

by in Holidays, Recipes, February 13th, 2014

A perfect rich-yet-airy chocolate souffle is the ultimate wow-factor Valentine’s Day dessert. But souffles can be intimidating, both for expert bakers and novice cooks. So we asked Pastry Chef Robert Parks, lead instructor of the Oregon Culinary Institute in Portland, for his no-fail, no-fall recipe, plus five top tips for souffle success.

1. Make a “cream-based” souffle: This is the key to Chef Parks’ no-fail recipe. Cream-based souffles include starch, which makes the souffle more stable and less sensitive to movement.

2. Use the right type of ramekin: deep and straight-sided.

3. Don’t overwhip or underwhip the meringue: It should be stiff but not crumbly or dry.

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5 New Red Velvet Treats

by in Holidays, Recipes, February 11th, 2014

Red Velvet DessertsWhen it comes to red velvet, think beyond cakes and cupcakes. After all, you can now find red velvet ice cream and even red velvet tea in the grocery store. Inspired by this beloved flavor, the chefs in our Food Network Kitchen came up with five all-new red velvet recipes that are perfect for Valentine’s Day — or any day, really.

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How to Make Perfect Buffalo Wings

by in Recipes, February 1st, 2014

Buffalo WingsAre you the kind of football fan who judges a sports bar by the quality of its Buffalo wings? I’ll admit it: Good wings are my prerequisite for a Sunday destination. My all-time favorites can be found at Moriarty’s in Philadelphia, where the colossal wings tossed in a tangy, spicy sauce always score big points. When I moved away from Philly years ago, lack of access to these wings inspired me to try making my own (with mixed results). Fortunately for all of us, Food Network Kitchen came up with a fantastic recipe for super-crispy, fried-then-baked Buffalo wings that will wow your Super Bowl crowd. These wings might just turn your place into the football-watching crew’s regular Sunday haunt.

Check out a step-by-step how-to for Buffalo wing perfection.

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