by Sarah De Heer in Food Network Chef, Holidays, February 3rd, 2012
by Food Network Magazine in Food Network Magazine, Holidays, February 2nd, 2012
You created six new sandwiches for Food Network specifically for the big game this Sunday. How did you come up with them?
JM: They are easy sandwiches I would want to eat while watching a game. Plus, they hold well so they are going to remain fresh and tasty, at least until halftime, when they’re all gone.
Which one can we expect on your menu?
JM: My good friend is actually hosting an engagement party the day of the big game, which is not only grounds for a man-card revocation, but also cuts into my prep time. That’s why I’m making the Rueben Meatball Sliders. They are easy to make ahead, as well as the Monster Muffaletta, which really involves no cooking.
Bread can make or break a sandwich »
by Victoria Phillips in Holidays, Recipes, February 2nd, 2012
On game day, fake out your guests with this nacho platter from Food Network Magazine — it’s really dessert. Follow this easy step-by-step guide and whip up a nacho cheesecake in no time. While you’re at it, try your hand at another one of the magazine’s wacky and creative cakes.
by Alex Guarnaschelli in Food Network Chef, Holidays, February 1st, 2012
Be prepared for anything when Punxsutawney Phil comes out of his hole this Groundhog Day. Whether he sees his shadow and proclaims the doldrums of winter will continue or scurries around in a jovial spring-will-be-here-before-you-know-it jig, this mix of cold-weather comfort food and pre-warm-weather dishes are sure to be a hit.
Stay warm with Alton’s Baked Macaroni and Cheese. In cold weather, nothing is better than gooey macaroni topped with a crispy layer of cheese and bread crumbs. Save leftovers for fried macaroni and cheese.
Food Network Magazine’s Smoky Pork Calzones (pictured above) are an easy weeknight meal. Ground pork, smoked paprika and shredded mozzarella put a hearty spin on the typical pizza-dough calzone.
You’d never guess this Spicy Vegetarian Chili is seasoned with cocoa powder and coffee. Make an extra-large batch and freeze the leftovers.
by Victoria Phillips in Events, Holidays, February 1st, 2012
The Super Bowl is such a great athletic event. It’s also a day that honors another great sport: cooking. People get out their smokers and their spicy chicken wing recipes. Others grab their salsa recipes and tortilla presses. It’s definitely a day to bust out some of your favorite all-American recipes. What I find people struggle with is something to put out on the table that’s relatively light, something with vegetables or fruit. Are we looking for something to replace those wings or hot dogs? Absolutely not. Just something else that can complement it.
Here are some suggestions and tips for that “light” (albeit out of place) touch for your Super Bowl spread:
- Fruit can be a great guest at your party. Skewer some tomatoes and grapes and serve them with bowl of yogurt flavored with a few spoonfuls of honey, a squeeze of lemon juice and a pinch of ground cinnamon. Or just serve them plain.
- Make a vegetable platter. What are my favorite vegetables? Raw carrots, cucumbers, celery, red bell peppers and cauliflower. Veggie platters allow people to nibble.
More tips for a lighter Super Bowl spread »
by Gaby Dalkin in Holidays, January 31st, 2012
The Super Bowl: It’s the pinnacle of the pro football season. Even more important than which teams are playing, however, is what you’ll be serving to keep family and friends fueled until the last touchdown. Whether you have your recipes in order for the big day or you’re looking for some inspiration, we thought we would share some of the best offerings out there.
We kicked off our first Communal Table on Food Network back in November for Thanksgiving, and the response was so outstanding that we decided the Super Bowl deserved the same attention. Today, experts from the industry are excited to “pull up a chair” to our table and offer readers their favorite recipes for appetizers, desserts and drinks for the big game.
We’ve chosen to bring Alton’s Buffalo Wings to the table — an easy, last-minute recipe with only five ingredients. Alton’s secret for success is to first steam the wings before baking them in the oven on parchment paper. Tossed with garlic, hot sauce and salt, all of the flavors seep into the crispy chicken for tangy wings the whole family will love.
See what our friends are bringing to the table and tell us what you would bring to the table on Twitter by using the hashtag: #pullupachair.
See what our friends are bringing to the table »
by Alex Guarnaschelli in Drinks, Food Network Chef, Holidays, December 30th, 2011
Wait — Super Bowl Sunday is about a football game? Not in my world. Super Bowl Sunday is all about the food. And drinks. OK, and maybe the awesome commercials on TV. But mostly it’s about the food. And you can’t just whip up anything for this very special Sunday that happens once a year — no, you’ve got to go big with the best appetizers and finger foods out there.
Each year we throw a big Super Bowl Sunday fiesta. I think some people actually watch the game, but most come to eat and have someone else cook for them. For those people that truly understand football (I’m clearly not included in that group), I’m a big believer in having tons of appetizer and finger food options for people to grab while they sit in front of the TV. There has to be an assortment of wings, potato skins, chips, dips, desserts and, most importantly, guacamole. Oh yes, it’s not a party without guacamole.
I mean, in my mind it wouldn’t be a football party without a big bowl of guac. Something about it just screams to be eaten while watching football and lounging around on a lazy weekend. This year I’ll be whipping up a guacamole from Alton Brown.
by Maria Russo in Holidays, Recipes, December 30th, 2011
This is a time of the year when my drinking rules and all “house” policies go out the window. I want something new. I will drink a cocktail through the cocktail hour and the dinner party instead of switching to wine. I sip smoky, tabacco-y scotch. I indulge in a snifter of brandy. Sometimes I mix drinks. Here are a few I’m enjoying this year for New Year’s.
I really like this flavor — it rides the perfect line between bitter and sweet. It goes well with salty snacks or with a full meal. Make sure everything (including the glasses) are as cold as possible.
Get Alex’s cocktail recipes »
by Mark Oldman in Drinks, Holidays, December 29th, 2011
On New Year’s Eve in my house, there exists no particular ritual as one year comes to a close and another is ushered in, apart from popping champagne at midnight, that is. However, various countries and cultures practice habits of their own to mark the occasion and to celebrate the year, particularly by eating certain foods in the hope of securing a bit of luck in the months ahead. Epicurious featured an article detailing New Year’s food traditions around the world and explained the origins of them. Check out below various customs of eating Lucky Food for the New Year and find corresponding recipes so you can bring these practices into your home.
For many, pigs represent progress and growth in life, so pork dishes are common on New Year’s menus from Cuba to Austria. Food Network Magazine offers a Mushroom-Stuffed Pork Tenderloin (pictured above) that is sure to feed a crowd and takes just over an hour to prepare. Sautéed cremini mushrooms, fresh parsley and crispy bacon are wrapped inside a lean, butterflied tenderloin, then grilled until thoroughly cooked.
More lucky New Year’s recipes »
by Cameron Curtis in Food Network Chef, Holidays, December 28th, 2011
There’s so much pressure to have fun on New Year’s Eve that it’s easy to find yourself overpaying at a restaurant or bar for the right to experience tepid beer, viciously thumping music and the crush of overindulging strangers. Happily, you can easily outsmart this New Year’s outcome by having the kind of home bubbly celebration described here:
Bubbles of Any Kind: Whether it’s real Champagne from France or one of the less expensive types I call “bubbly stunt doubles” — Prosecco from Italy, Cava from Spain — bubbles are the cornerstone of a home New Year’s celebration.
Throughout the Night: The key is not to save the bubbly for the midnight ball drop, but to drink it throughout your festive night. A lighter-style blanc de blancs Champagne (from white grapes) works perfectly as an appetite-stoking aperitif or with lighter bites, such as Ted Allen’s Crudo on the Half Shell. But a richer, people-pleasing Prosecco or American sparkler would provide a cleansing lift to entrees such as Alex Guarnaschelli’s Oven “Fried” Pizza.
Learn how to saber a bottle like a pro »
Bobby shares some holiday fun facts and lets us in on his New Year’s resolution:
FN Dish: How can cooks be less stressed during the holidays?
Bobby Flay: Cook from within yourself at your skill level. Don’t try to conquer the world with your holiday meal.
FN Dish: What’s your favorite holiday food memory?
BF: One Christmas morning I tried to find a turkey because the Cornish game hen I had planned to cook had gone badly.
FN Dish: What do you cook just when it’s just you?
BF: Homemade nachos with a white American cheese sauce.
FN Dish: What’s your 2012 New Year’s resolution?
BF: To reopen my restaurant in New York City, Bolo. It’s time. It’s like a broken heart that I need to mend.