by FN Dish Editor in Holidays, March 29th, 2013
by Marisa McClellan in Entertaining, Holidays, March 29th, 2013
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.
Keep reading for more tips
by Gaby Dalkin in Entertaining, Holidays, March 27th, 2013
I’m not sure when exactly it happened, but I can no longer bear to go out to brunch. I hate the long waits and the fact that once you do get a table, your meal proceeds at breakneck speed so the restaurant can turn your table. (I don’t dispute their right to do so. I just don’t enjoy rushing through a meal.)
And then there are the prices. As someone who does a lot of grocery shopping and cooking, I know just how much things cost, and the markups on things like pancakes, scrambled eggs and toast make me a little twitchy.
So these days, I stay home and have people over for brunch instead of meeting at a restaurant. It keeps my blood pressure in check and means that I get to flex some underutilized cooking skills.
In pursuit of brunch excellence, I’ve worked my way through crepes, homemade bagels and English muffins. While I’ve got my sights set on conquering the aebleskiver in the somewhat near future, at the moment I’m focused on making a great quiche. The thing that’s so great about quiche is that it can be made ahead and reheated. Served with a green salad and a slice of crispy bacon, it makes for a fairly fuss-free entertaining experience.
Before you start baking your quiche, read these tips:
by Maria Russo in Family, Holidays, March 23rd, 2013
With Easter right around the corner, it’s never too soon to start planning — the sooner you create a plan, the more organized the day will be and you’ll wind up enjoying it more yourself.
I’m hosting Easter again this year — it’s become somewhat of a tradition. Or maybe it’s the fact that everyone knows I’m going to cook up a storm so they are all always open to coming to my house. Either way, I love it. I get to decide what’s on the menu and make things I think will please a crowd.
This year I’m going heavy on the appetizers. I want to host a fun outdoor party with plenty of cocktails and lots of delicious appetizers for my guests to choose from. That way they get to taste a lot of different things without getting totally stuffed from the ham. Not to fear, though, there will absolutely be ham, but I’m incorporating it in a little bit of a different way this time. By eliminating the centerpiece of the large-baked ham, it takes the pressure off of the long cook time and preparation. The recipes below incorporate classic flavors you’d see on an Easter table, but in a casual form — perfect for entertaining a large or small crowd.
Click here to get the menu
by Marisa McClellan in Entertaining, Holidays, March 22nd, 2013
Easter’s coming a bit earlier than usual this year, and given the stress of meal planning and shopping for basket trinkets, it’s no wonder that you may not have had time — or even simply remembered — to carve out moments and enjoy the holiday with your kids. This weekend, spend some time with your little ones coloring eggs, decorating the house with all things chicks and bunnies or baking sweet treats to celebrate the holiday. We’ve rounded up a few of Food Network’s favorite Easter desserts, like cakes in the shape of almost-too-cute-to-eat bunnies and larger-than-life Peeps, plus springtime cupcakes and cookies, to help you make the most of your time in the kitchen. Read on below for some of our top recipes, then tell us in the comments what you’re baking for Easter.
Food Network Kitchens’ top-rated Easter Bunny Cake (pictured above) may look like an all-day adventure to prepare, but it actually takes just one hour to complete. The key to this recipe is starting with pre-baked cakes (pick up a few store-bought boxed mixes to make the process a cinch) and being patient when it comes to shaping them. Check out this step-by-step guide to learn how to best slice and arrange the cakes into an eventual bunny, then let your kids decorate it with fluffy frosting, shredded coconut for the look of fur and candy to add a nose, eyes and whiskers. Even if your cake looks more like a misshapen snowball than Peter Cottontail, it will surely be deliciously sweet in the end.
Keep reading for more recipes
by Sarah De Heer in Holidays, March 21st, 2013
My cousin Amy starts planning for Passover in January. The save-the-date email comes first, with the time and location in bold (though they’re the same every year). A few weeks later, dinner assignments follow. Later there are email reminders and carpool arrangements.
It used to be that I willingly accepted whatever meal assignment was handed to me. In recent years, however, I’ve gotten more strategic. As soon as the first Seder planning email goes out, I reply with an offer of what I’d like to bring. This way, I can ensure there will be something on the table that my picky husband will eat, and I get to play to my strengths as a cook.
On Monday (and for the second year running), I’m bringing brisket and a flourless chocolate cake. I bring the brisket because I make a good one, and I do the cake, well, because nothing finishes a meal like a good chocolate cake.
Before you start baking, read these tips
by Maria Russo in Holidays, March 20th, 2013
It’s no surprise to see an abundance of flourless chocolate cakes and incredible matzo bark covered in chocolate and butter during Passover — leavened products are forbidden during the holiday, so decadent substitutions are available. In the most-recent issue of Food Network Magazine, the Test Kitchens prepared five cakes without using all-purpose flour (pictured above is Flourless Red Velvet Cake, get more recipes below) to try at home and the results were tremendous. That led us to picking baker and co-owner of Breads Bakery in New York City Uri Scheft’s brain, to dive a little deeper into the subject. The world of starches, flours and desserts is so vast and can be overwhelming — so we turned to an expert.
What would kosher potato starch do to a cake? What type of cakes would you use this substitution in?
Uri Scheft: Potato starch sucks all of the liquid out, but because of the lack of gluten, it doesn’t really bind the ingredients. It leads to a more crumby, more dense cake that hasn’t risen as much. It is good for brownies because they don’t need to rise a lot. Additionally, they are better when not cooked completely through.
by Jennifer Perillo in Holidays, March 19th, 2013
As you gather your family members to celebrate the Passover Seder, offer them a taste of something new this year by switching up your usual holiday dishes and introducing creative takes on traditional recipes. We’ve rounded up Food Network’s top-five Passover picks to help you pull off an entire meal — complete with casual drinks, showstopping main dishes, a sweet-tooth-satisfying dessert and everything in between — with ease. Check out our favorite recipes below, then tell us in the comments what meals your family will be enjoying this Passover.
5. Flourless Walnut-Date Cake — Rich and indulgent, Food Network Magazine‘s fuss-free cake boasts a smooth glaze of bittersweet chocolate and honey, and, best of all, it an be ready to enjoy in less than one hour.
4. Spiced Tea Punch — If you’re hosting young guests this holiday, leave out the rum from this light, fruity sipper, made with apple spice tea, bright orange juice and bubbly ginger ale, and garnished with a fragrant cinnamon stick.
Get the top three recipes
by Jonathan Milder in Books, Holidays, March 18th, 2013
I didn’t grow up eating matzo, but I was always intrigued by it, almost jealous in a way because it wasn’t part of my Catholic upbringing. I can see all of my Jewish friends rolling their eyes as they read this. One bite of matzo and you soon realize, on its own, there’s nothing to write home about.
What makes matzo so special is the significance it carries during the Jewish holiday of Passover, in which leavened products are forbidden (read more about why here). Matzo is made using just flour and water, resulting in a thin, very crisp cracker essentially. It became a part of my culinary world when I met my husband, Mikey, who was Jewish, 18 years ago. While he wasn’t observant, the holidays were rituals he celebrated regardless. And so, each year as Passover came around, matzo became a part of my cooking repertoire. In its most-simple form, I love eating matzo slathered with butter and a drizzle of some good honey.
Make matzo bruschetta
by Food Network Magazine in Food Network Magazine, Holidays, March 17th, 2013
Is it possible to ascribe narcissism to a foodstuff? Do ingredients have egos? Is there vanity in a vegetable? The curious world of single-subject cookbooks suggests “yes!” Broccoli, did you really need an entire book? Hemp, wouldn’t a magazine feature have sufficed? Foods on sticks, where is your modesty?
Eggs are another story. There is no egotism in an egg book, not when you consider the crucial role eggs play in nearly every aspect of cooking, from breakfast to dinner, sweet to savory. Yes, eggs deserve a book — books! And books they’ve gotten. One online source lists 405 cookbooks on the subject.
At the Food Network Library, we keep a mere half dozen, but each is so wonderful in its own way that we just had to share. Here are four favorites from past and (recent) present: the best, the most-charming and the most-beautiful egg books from Food Network’s shelves.
The chefs in Food Network Kitchens had so many favorites for Food Network Magazine’s 50 Twists on Mac and Cheese (page 118, March issue) that we couldn’t print them all. Just in time for St. Patrick’s Day, whip up this extra-Irish macaroni and cheese recipe.
St. Paddy’s Day Mac
Make Classic Mac, steeping the milk with 1 tablespoon pickling spice wrapped in cheesecloth instead of the bay leaf, and use all Irish farmhouse cheddar instead of regular cheddar. Stir in 3/4 cup chopped corned beef and 1 1/2 cups chopped boiled cabbage. Transfer to a casserole dish. Top with an additional 1/4 cup grated Irish cheddar. Broil until melted, 1 minute.