by Amy Reiter in Recipes, February 25th, 2015
by Michelle Buffardi in Recipes, February 25th, 2015
Here’s something to file away for future first dates: If you’re out in a restaurant and your date orders something spicy, he or she may be a risk-taker.
The link between spicy foods and risk-taking, established by researchers at Penn State University, is interesting in and of itself, but here’s an added twist: The personality traits behind that craving for capsaicin – feel the burn! – may be somewhat different in men than in women.
by Foodlets in Family, Recipes, February 24th, 2015
Peanut butter and jelly are always linked, but really, chocolate is peanut butter’s best partner. Was Reese’s Peanut Butter Cup the first example of this classic pairing? Maybe. This article says that a farmer named H.B. Reese, employed by Hershey’s, invented peanut butter cups, aka “penny cups” in 1928, so it’s possible we have H.B. to thank for this winning combination. Regardless of the history, whenever chocolate and peanut butter are together, you’ll have the best dessert ever. When a craving hits, you can take the easy route and sprinkle a spoonful of peanut butter with chocolate chips and pop it in your mouth, or you can make one of these treats.
by Joseph Erdos in Recipes, Shows, February 24th, 2015
OK, I’ve got to be honest: Sweet potatoes have been hit or miss in our house with my brood of four kids under 6 years old. But because I’m a determined mom with healthy-eating habits in sight (which is not quite the same thing as a glutton for punishment), I just kept cooking sweet potatoes. By now I’ve made them so many ways that we’ve come up recipes that work every time, and I want to share them with you.
1. Honey Roasted Sweet Potatoes
Ellie Krieger’s combination of olive oil, lemon juice and honey — the trifecta of our kids’ most-beloved flavors — turns a pan of peeled sweet potatoes into a side dish little ones love.
2. Sweet Potato & Walnut Muffins
These muffins are not what you think. The batter starts with raw sweet potatoes and walnuts (or almonds or pecans — whatever you like) that you crush in the food processor before adding all the other ingredients without dirtying another bowl. The result is a protein-rich batch of delicious muffins that just happens to be full of veggies.
by Maria Russo in Recipes, February 23rd, 2015
“Bake your cake and eat it too” was basically what the kids were told by Duff Goldman and Valerie Bertinelli in the finale of Kids Baking Championship. The kids would be making cakes they would want to enjoy at the winner’s party. Interestingly, three of the four remaining young bakers ended up going with lemon cakes to impress Valerie, who happens to love lemon treats. In the end, though, one cake was clearly ahead of the rest, and that cake earned its baker $10,000 in prize money and the title of Kids Baking Champion.
Whether you’re a lover of lemon cakes, too — or any cakes, for that matter — now’s your chance to try your hand at crowd-pleasing celebration cakes at home. We’ve got recipes that appeal to everyone’s taste buds, including chocolate cake, classic yellow cake, red velvet cake, cheesecake, carrot cake and more.
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by Maria Russo in Recipes, Shows, February 21st, 2015
Meaty tacos without the meat? That’s indeed possible, and it’s exactly what you get when you swap out traditional fillings like ground beef and grilled chicken for vegetarian-friendly options, such as protein-packed tofu or hearty veggies like potatoes or peppers and onions. Best of all, meatless tacos are still full of the authentic taco tastes and textures you crave.
In Food Network Magazine’s recipe for Mexican Egg Tacos with Potatoes (pictured above), these breakfast — or breakfast-for-dinner — beauties get their heft from a filling pairing of roasted Yukon golds and scrambled eggs, both boldly flavored with such spicy picks as chili powder and a poblano pepper. Try adding a few dashes of hot sauce to the egg mixture for even more welcome heat, and serve a rustic, fresh tomato-cilantro salsa on the side of these easy-to-make tacos to round out the meal. Food Network Magazine suggests warming the tortillas before piling on the filling, to make sure they boast a signature toasty taste.
by Allison Milam in Recipes, February 20th, 2015
Like peanut butter and jelly and mashed potatoes and gravy, spaghetti and meatballs are two parts of a seemingly unbreakable culinary marriage, and in many homes, these Italian superstars are often the shining component of Sunday supper. Geoffrey Zakarian showcased his version of this timeless comfort food, featuring tender rosemary-laced meatballs simmered in a tomato-basil sauce for bold flavor and served with classic spaghetti, on this morning’s all-new episode of The Kitchen. The secret to his moist meatballs is the meat blend he’s chosen: a combination of ground pork and veal, plus pork sausage.
FN Dish wants to know, when you make spaghetti and meatballs at your house, which half of this dish is your favorite? Are you a lover of all things pasta, no matter its shape, or do you prefer the melt-in-your-mouth taste of a meatball cooked just right? Do you prefer to gently twirl the noodles on your fork or slice open the meatball in one fell swoop? Vote in the poll below to tell us whether you prefer the spaghetti or meatballs element of Sunday supper more.
by Lindsay Damast in Recipes, February 20th, 2015
Feeding a crowd doesn’t need to be a prim and proper affair involving napkin rings and fancy flatware. In fact, easy entertaining is the name of the game, and Ree’s easy chili night menu doles out casual cold-weather comfort for a crowd. Complete with easy sides, a meaty queso and a skillet cookie sundae, this is the chili-night spread you should be tucking into with your crew.
by Marisa McClellan in Recipes, February 20th, 2015
If you’ve ever spent any time scrolling through the feed of photos on Instagram, you’ve probably seen it: a bowl filled with some carefully arranged ingredients (lines, pie charts or concentric circles will do) that seems to be either a meal or an art project. The #breakfastbowl (or #smoothiebowl, depending on whom you ask) is a popular trend amongst food documentarians — and not only because the sometimes Technicolor compilations make for a visual feast.
In a world of DIY frozen yogurt shops and make-your-own-burrito chains (however unhealthy they may turn out to be), customization and variety is key. And the breakfast bowl presents the ultimate way to start your day your way. These morning treats allow you to sample just a little bit of everything, which will make you feel more satisfied and help keep that pre-lunchtime hunger at bay. The recipes below are packed with nutrients and are all under 400 calories a pop.
by Lindsay Damast in Recipes, February 19th, 2015
Most of the time, I cook simply out of basic necessity. I spend a goodly amount of time thinking about food because (like all people) my husband and I need to eat and I prefer that we eat things that are budget-friendly and relatively healthful.
However, sometimes I choose to cook because I’m looking to experience new flavors or I want to recall an experience I had sometime in the past. Food is a far more affordable way to “revisit” a familiar town or region than buying a plane ticket and is decidedly more instantaneous to boot.
Ah, pancakes. Glorious pancakes. Whether you stuff them with chocolate chips, drown them in maple syrup or bury them in a wintry pile of powdered sugar, pancakes are a downright indulgent, endlessly customizable and filling breakfast favorite — so filling, in fact, that you might consider enjoying them at a time of day when your appetite is a little more stoked.
Give “breakfast for dinner” new meaning by filling your supper plate with flapjacks, and check that guilt at the door when pilling on the toppings — it’s dinner, after all.
Start with a classic stack (shown above). Nutmeg adds a hint of spice to these straight-up pancakes that are meant to be speckled with the filling of your choosing (or keep them plain to appreciate their cakey glory). Serve with plenty of maple syrup for the authentic experience.