All Posts By Victoria Phillips

Simply Roasted Turnips — Fall Fest

by in In Season, Recipes, November 9th, 2011

turnips
Give humble root vegetables a chance with this easy roast turnip recipe from Food Network Magazine. The root itself is high in vitamin C, but don’t forget the leafy turnip greens. Similar in flavor to mustard greens, choose smaller leaves for a less bitter taste.

For the root: Peel and cut into wedges. Toss with olive oil or melted butter, and salt and pepper on a baking sheet. Roast at 425 degrees F, 35 to 45 minutes. Try this: Melt 2 tablespoons butter with 1 tablespoon each maple syrup and lemon juice, and a pinch each of cumin and red pepper flakes. Toss with the roasted turnips.

For the greens: Wash and dry 10 cups of turnip greens. Put in a saucepan with 1/2 cup olive oil, 2 thinly sliced garlic cloves, 1/4 cup water and 1 teaspoon salt. Cover and cook over medium-low heat until tender, about 40 minutes. Season with pepper.

More recipes from our family & friends »

Roasted Cauliflower 5 Ways — Fall Fest

by in In Season, Recipes, November 2nd, 2011

roasted cauliflower
Boost your immune system with vitamin C before cold and flu season sets in by eating more cauliflower. A member of the cabbage family, cauliflower can be boiled, baked or sautéed, but for a well-browned exterior and a flavorful, moist interior, roasting is the way to go.

Start simple with Emeril’s Oven-Roasted Cauliflower With Garlic, Olive Oil and Lemon Juice. We bet even the biggest cauliflower-haters will think twice after sampling this quick yet flavorful dish.

Claire’s Roasted Cauliflower With Dates and Pine Nuts (pictured above) is a wonderful fall side for those willing to experiment with flavor. Roasting the cauliflower makes it slightly sweet and turns into an unexpected complement to the dates.

Try Guy’s Roasted and Pureed Cauliflower as a mashed-potato substitute. With only six ingredients, this side is an easy addition to any weeknight meal.

More recipes from family & friends »

Girl Scouts Debut “Locavore” Badge

by in News, October 31st, 2011

girl scouts locavore badge
Girls Scouts across the nation now have the opportunity to earn and add one more badge to the collection prominently displayed on their green vests: Locavore.

This badge, released in honor of the organization’s 100th anniversary, allows girls to explore the local food movement in their communities, said Alisha Niehaus, executive editor, Program Resources, in a recent interview with The Food Section.

All of the group’s badges are a reflection of what today’s girls said they want to know about, Alisha said.

A Locavore badge is achieved in five steps »

The Ultimate Pumpkin Soup — Fall Fest

by in In Season, Recipes, October 26th, 2011

pumpkin soup
Pumpkin is not only synonymous with Halloween, but it also signifies the official arrival of fall. What better way to celebrate the season and National Pumpkin Day than with pumpkin soup? Decadent and warm, its bright color will keep away the pre-winter blues.

Try Rachael’s Pumpkin Soup With Chili Cran-Apple Relish for a scrumptious meal in less than 45 minutes. The natural sweetness of the pumpkin is enhanced with cinnamon and nutmeg, while the chili powder and hot sauce liven up each bite. The apple, onion, cranberry and honey make a great relish all on their own, but tastes even better when mixed into the soup.

More pumpkin recipes from family & friends »

Three Ways to Use: Mixed Nuts

by in Food Network Magazine, Recipes, October 24th, 2011

nutty fig toasts
Each month, Food Network Magazine puts chefs from Food Network Kitchens to the test: Create three recipes that put a new spin on a pantry staple like root beer or hummus.

Mixed nuts come in all shapes and sizes, making them an extremely versatile ingredient. Packed full of protein, this blend of cashews, hazelnuts, almonds and peanuts are a great snack or, like in these three recipes, can add a little extra oomph to otherwise ordinary dishes.

This month, Jonathan Milder, Vince Camillo and Andrea Albin transform this nutty snack into pasta, toasts and toffee.

Get the recipes and vote for your favorite »

Breakfast, Lunch or Dinner?

by in Community, October 24th, 2011

grilled steak and eggs
Recently, Food Network asked Facebook fans: “Breakfast, lunch or dinner? Which is your favorite, and which could you go without?” Growing up, you’re always told three meals a day are a necessity, but many of you (more than 1,300 to be exact) think that’s not the case. Lots of people would throwaway lunch, while breakfast was definitely the most hotly contested issue.

Many said no to breakfast, but even more of you said you’d devour breakfast any time of day.

Our solution? Breakfast for dinner. You’ll get the best of both worlds when you have a hearty meal at dinnertime that’s made of your favorite morning dishes.

Get the recipes »

What Is Food Day?

by in Events, October 21st, 2011

food day logo
Mark your calendars: The first annual Food Day is almost here. From this year forward, every October 24 you’ll find schools, communities, health professionals and local officials pushing for sustainable food that’s healthy, affordable and produced in a humane way.

How you celebrate the big day is entirely up to you. Plan an event, work with your local city council or even just spread the word. Food Day is sponsored by the Center for Science in the Public Interest, a nonprofit watchdog group that’s fought for big strides in food since 1971. The day is backed by an extensive advisory board of politicians, leaders and advocates, plus honorary co-chairs Senator Tom Harkin and Representative Rosa DeLauro.

The 6 goals Food Day aims to achieve »

Potato Casserole Recipes — Fall Fest

by in In Season, Recipes, October 19th, 2011

vegetable shepards pie
There’s nothing better than a heaping helping of potatoes; whether they’re Yukon Gold, russet or fingerling is entirely up to you. The hearty vegetable sometimes gets a bad rap, but potatoes are actually low in sodium, high in potassium and an important source of complex carbohydrates and vitamins C and B-6.

Make the most of this year’s potato harvest by mixing them with other rich ingredients and baking ‘em in a casserole dish. Easy to put together and full of flavor, a casserole makes for a great make-ahead meal that requires hardly any prep.

Whip up Emeril’s Twice Baked Potato Casserole for a buttery, cheesy mashed mix. The key is adding butter, sour cream, heavy cream and seasonings to the potato flesh once they’ve gone through one round of baking in the oven.

More potato recipes from family & friends »

Your Favorite Slow-Cooked Dishes

by in Community, Recipes, October 18th, 2011

braised short ribs
It’s official: Now’s the time to bust out the slow cooker (if you haven’t already). Food Network recently asked Facebook fans to fill in the blank: “I can’t wait to cook ________ in my slow cooker.” Most of you said you’d cook everything in a Crock-Pot if you could, but out of the 2,000 plus comments of fall favorites, a few meaty dishes really get you excited.

For dry-rubbed pulled pork that’s finger-lickin’ good and brined in molasses, look no further than Alton’s Pulled Pork. Kept at a slow simmer for 12 hours, this dish doesn’t need any extra sides or fixings.

Make it a sandwich when you try Bobby’s Pulled Pork Sandwich With Black Pepper Vinegar Sauce and Green Onion Slaw. Taken from his pulled pork Throwdown, Bobby proves this recipe is the real deal. Delicate drizzles of sauce are the key to keeping everything super moist.

More slow-cooked favorites »

POLL: Stovetop or Baked Macaroni and Cheese?

by in Polls, October 13th, 2011

baked maraconi and cheese
Macaroni and cheese is the ultimate comfort food — especially in the fall when the weather starts to turn cool. How you make that macaroni and cheese, however, is the real question. Whether you whip some up from a box and cook it on the stove, or make a baked recipe from scratch, a plate of this gooey, cheesy goodness is sure to make you melt.

Get inspired: Collection for Macaroni and Cheese Recipes

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