by Food Network Magazine in Food Network Magazine, Holidays, May 10th, 2013
by Marisa McClellan in Holidays, May 10th, 2013
If you forgot the card this Mother’s Day, you can bake your message into a muffin instead: Cut a thin strip of parchment paper, write a note with a nontoxic marker, then fold the note in half lengthwise (so the ink faces the inside). Fold it one more time and push it into the muffin batter, leaving the ends poking out; bake as usual.
(Photograph by Kang Kim)
by Maria Russo in Holidays, Recipes, May 9th, 2013
This Sunday, families all across this country will be gathering to honor their mothers (and grandmothers, too). Some do this with flowers, plants or gifts of fancy soaps. Others make reservations well in advance for special brunches at favorite restaurants.
In my family, we tend to go the homemade route, with a nice brunch at home. This saves on money and on the frustration of restaurant dining on a particularly busy day. The menu typically includes eggs of some kind (a quiche is always good), a green salad, roasted potatoes and some kind of sweet bread.
I like to switch up the sweet bread each year — to keep things interesting. Last year I made cranberry orange scones, and the year before, bear claws (that was not my most successful venture). This year I decided I wanted to do a sweet roll of some sort and settled on The Pioneer Woman’s Orange Sweet Rolls.
It’s a lightly sweetened, yeasted dough that you fill with melted butter, brown sugar and plenty of orange marmalade. Rolled, sliced, tucked into pans and allowed to rise, these rolls bake up into a most-fragrant, gorgeous treat.
Before you start baking, read these tips
by Maria Russo in Drinks, Holidays, May 4th, 2013
This Mother’s Day, instead of making Mom wait until dinnertime to enjoy a meal made just for her, treat her to a special morning treat of breakfast in bed. Deliciously easy to make in a hurry, pancakes are a no-fuss dish that both grownups and little ones crave, and they can be as simply or elegantly prepared as you like. Boxed mixes may indeed be convenient on hectic weekdays, but the taste and texture of a mix can’t compare to light, fluffy from-scratch pancakes, which are quick to prepare with everyday baking ingredients. Check out Food Network’s top-five pancake recipes below to find top-rated classic and dressed-up picks alike, then browse Mother’s Day Central for more tips on cooking for Mom.
5. Oatmeal Cookie Pancakes — Just as oatmeal cookies are made with oats, cinnamon and raisins, so, too, are Rachael’s kid-friendly pancakes, ready to enjoy in less than 25 minutes.
4. Tri-Berry Oven Pancakes — More like Dutch babies than traditional pancakes, Ina’s thin, golden-brown beauties are scented with orange zest and finished with mixed berries.
Get the top three recipes
by Maria Russo in Family, Holidays, May 4th, 2013
Forget the super-sweet margaritas that are served in oversized tumblers at your local Mexican dive bar. The ultimate margarita is something simpler, far less heavy and indeed more like a cocktail than a dessert. All you need to make it is just a few liquors, a cocktail shaker and perhaps a blender, depending on how you answer the question: Frozen or on the rocks? Check out a few of FN Dish’s favorite margarita recipes below, a roundup of traditional and deliciously unusual offerings alike, then browse Food Network’s 10 Cinco de Mayo Margaritas for more cocktail inspiration, just in time for tomorrow’s Cinco celebration.
In its recipe for a Classic Margarita, Food Network Magazine shows how simple it can be to make this Cinco de Mayo staple, ready to enjoy in just 10 quick minutes. Start with your favorite tequila and add to it fresh lime juice and just a splash of orange liqueur. Although no one wants a margarita that’s more akin to a sweet treat than a cocktail, it’s best to add a pinch of superfine sugar, as well — it will help balance the tartness of the citrus without overpowering the drink. Shake the mixture, pour it into salt-rimmed glasses with ice and serve it with lime wedges for easy cheersing. The beauty of this adults-only cocktail is that it makes enough to serve four people; by making cocktails in bulk like this, you’ll be able to enjoy your Cinco bash with your guests and not have to play bartender all night.
Keep reading for more recipes
by Maria Russo in Holidays, Recipes, May 2nd, 2013
While some elements of Cinco de Mayo — the spicy salsas, spiked margaritas and too-green guacamole among them — may be no match for little ones and their picky palates, others like soft-shelled tacos, cheesy nachos and sweet churros are go-to bites that are practically made with kids’ appetites in mind. These dishes, although guaranteed kid-pleasers, are also some of the most-classic picks for traditional Mexican fare, so by serving them at your Cinco de Mayo celebration, you can be sure that grown-up guests will be happy to enjoy them, too. Whether you’re hosting a big-bash fiesta tomorrow or simply spending a quiet day at home, mark the fifth of May with a family-friendly spread of Mexican eats. Check out a few of FN Dish’s favorite tacos, nachos and churro recipes below, then browse Food Network’s Cinco de Mayo Central for more go-to recipes and entertaining tips.
Tyler’s top-rated Tacos Carne Asada is a must-try meal if you’re cooking for kids, because you can control the ingredients of the steak marinade and pico de gallo, making them as spicy or as mild as you want. Tyler opts for a jalapeno and a few garlic cloves in the mojo-style marinade and a serrano chile in the salsa, but little ones may appreciate less heat. After letting the meat marinate, grill it until juicy and tender, then serve it in warm tortillas. Let your kids assemble their own dream tacos by setting up a spread of traditional toppings like shredded lettuce, Jack cheese, white onion and fresh pico de gallo and inviting them to help themselves. Watch this video to see Tyler make this can-do recipe.
Keep reading for more recipes
by Guest Blogger in Holidays, Restaurants, April 30th, 2013
Enchiladas, burritos and tacos may be traditional fare on Cinco de Mayo, but when it comes to feeding a crowd this weekend, look to big batches of warm chicken tortilla soup to make entertaining a cinch. A no-fuss favorite that will impress your guests, tortilla soups are packed with bold spices and hearty ingredients like beans and vegetables; plus they become an all-in-one-meal when made with moist, juicy chicken. Check out Food Network’s top-five chicken tortilla soup recipes below to find the ultimate roundup of flavor-packed favorites from chefs like Guy, Rachael, Trisha and the Pioneer Woman, then browse Food Network’s entire collection of Cinco de Mayo eats and drinks.
5. Grilled Chicken Tortilla Soup With Tequila Crema — After marinating chicken thighs in a mixture of garlic, cumin and chili powder, Guy grills and shreds them, then tops the chicken with a jalapeno-laced broth, fried tortilla strips and cool sour cream spiked with tequila. Click the play button on the video after the jump below to watch him make it.
4. Chicken Fajita Tortilla Soup — Rachael brings all of the flavors and textures you look for in classic fajitas to a satisfying soup by simmering chicken tenders with onions, peppers and jalapenos in a tomato broth and serving each bowl with crunchy tortilla chips, shredded cheese and creamy avocado.
Get the top three recipes
by Gaby Dalkin in Holidays, April 29th, 2013
by Amanda Marsteller
Satisfy your Cinco de Mayo cravings at Food Network-approved Mexican eateries across the country. These savory and spicy stops will perk up your palate, from poblano-style cemita sandwiches in Chicago to Guerrero-style fish tacos in San Diego. Grab a margarita and celebrate Mexico’s rich culinary heritage stateside.
1. Avila’s – Dallas
This Tex-Mex menu showcases specialties like chile relleno, pollo con calabaza — a Mexican chicken stew with squash and corn — and brisket tacos that Guy raved about on Diners, Drive-Ins and Dives. Stop and savor the brisket, slow-cooked in red wine, garlic and onions until tender and juicy.
2. Cemitas Puebla — Chicago
At the Windy City’s only restaurant serving cemitas, you’ll find authentic poblano sandwiches on sesame rolls slathered with avocado and adobo, then stuffed with meaty fillings like breaded pork chops or more adventurous options like pata, aka cow foot. No wonder they sell 300 cemitas a day.
by Jonathan Milder in Books, Holidays, April 27th, 2013
It’s that time of the year again when eating massive amounts of guacamole and enjoying a margarita is 100 percent acceptable. Yes, that’s right: Cinco de Mayo is right around the corner.
This year’s Cinco festival is even more exciting than usual because my first cookbook, Absolutely Avocados, is out and about, and being sold all across the country. It has a little bit of everything from breakfast to dessert — and it’s all about avocados.
If you’re set to make the ultimate guacamole this upcoming weekend, keep my five rules, or guidelines, in mind:
1. Avocados: There’s nothing worse than spending a few bucks on avocados at the market and then getting home only to realize they are overripe and brown on the inside, right? The trick to buying perfect avocados each and every time is looking for an avocado that is just the slightest bit tender. It shouldn’t be mushy, and it shouldn’t be rock hard. Rather, give it a gentle squeeze; if it gives the slightest bit, then you’re good to go.
by FN Dish Editor in Contests, Holidays, April 22nd, 2013
A quick history lesson: Cinco de Mayo was born on the fifth day of the fifth month of the year 1862, when General Ignacio Zaragoza, with the support of local civilians and Zacapoaxtla Indians, led 2,000 poorly equipped Mexican soldiers to victory over 6,000 French cavalry and infantrymen at the Battle of Puebla. Though Zaragoza’s success was short-lived — the following year, French forces swept through Puebla en route to Mexico City, where they managed to overthrow the still-young Mexican Republic — his victory lives on in Mexico, where Cinco de Mayo is a minor national holiday, primarily observed in Puebla and Mexico City. And also more obscurely but perhaps more passionately, in the United States, where in recent decades Cinco de Mayo has morphed into a major festival of Chicano culture.
It’s with this latter, domestic incarnation in mind that, for this month’s cookbook recommendations, I have plucked some choice morsels detailing the remarkable contributions of Mexican-Americans to regional cooking in the United States. So, just in time for Cinco de Mayo, here is a virtual tour of Mexican-influenced border cooking — from Tex-Mex to Cal-Mex, with a stop along the way in Santa Fe, N.M. — in four cookbooks that beautifully sketch the cultural wellsprings from which these regional cuisines were born.
Get my recommendations
If you’re starting to think of the perfect Mother’s Day gift for the mom in your life, FN Dish is about to make it easier for one lucky reader. The editors have collected several cookbooks from superstar moms and Food Network chefs, and Food Network has bundled them together for a giveaway. Whether you keep them for yourself or gift them, this is the ultimate literary treat.
We’re giving away a collection of cookbooks from Food Network chefs, featuring:
Alex Guarnaschelli’s Old-School Comfort Food
Melissa d’Arabian’s Ten Dollar Dinners
Marcela Valladolid’s Mexican Made Easy
Gina Neely’s The Neelys’ Celebration Cookbook
Ree Drummond’s The Pioneer Woman Cooks
Read official rules before entering