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Foodie Call with Justin Warner: Chili Brick

by in Food Network Chef, View All Posts, June 20th, 2016

This week on Foodie Call, Justin takes us (and David LaForce, executive chef at El Vez and winner of NYChiliFest 2016) back “home, home on the range,” with a chili inspired by cowboys. Justin thinks he can impress the chili champion with a recipe that operates almost like a magic trick.

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Hawaiian Flavors: A Vacation for Your Taste Buds

by in View All Posts, June 16th, 2016

King's Hawaiian Pulled Pork SlidersFrom King’s Hawaiian

Few places conjure distinct ideas about food and dining quite like the Hawaiian Islands. But do you know what role food and traditions have played in Hawaii’s history? Find out here, plus get a recipe that packs all the flavors of Hawaii into one mouthwatering bite.

 Pineapple

Although pineapples aren’t native to Hawaii (it’s believed they originated in Paraguay or Brazil), this spiky fruit certainly has impacted the islands’ diversity. At the height of production, Hawaii was responsible for three-quarters of the world’s pineapple supply, which drew workers from all over the world. Today only 10 percent of the Aloha State’s population is native Hawaiian.

With the island’s strong ties to pineapple, Hawaiians are well-versed in creating amazing dishes with it. The sweet, golden fruit can be found in salsas, slaws, marinades, cocktails and desserts. To highlight its sweetness, Hawaiians often grill the pineapple before using it in recipes.

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Foodie Call with Justin Warner: Chickpeazza

by in Food Network Chef, View All Posts, June 13th, 2016

This week on Foodie Call, Justin considers the humble chickpea. The teeny bean is a crucial ingredient in many Middle Eastern dishes, so you’d think it wouldn’t necessarily impress Chef Einat Admony, owner of three renowned Mediterranean restaurants in New York City. And yet, with a riff on pizza in his back pocket, Justin does it.

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Spike It: Frosty Lemon Limeade Margaritas

by in View All Posts, June 9th, 2016

Spike It: Frosty Lemon Limeade MargaritasFrom the moment years and years ago when I first saw my mom and aunt drink a frosty margarita at the beach, I couldn’t wait to have one. I was obsessed with the grown-up slushie that it appeared to be, studded with fruit and served in a glass with a salt-covered rim. It wasn’t about having a glass of alcohol or anything; it was about drinking one of those super-fun, girly drinks with an umbrella plopped inside.

For years, I plotted what my first taste would be — a strawberry daiquiri? A grasshopper? (No, not the insect, but yes, the chocolate-mint drink.) A Creamsicle cocktail? Rum punch? They all looked so lovely, and as a massive fruit lover, I had no idea how I’d ever decide.

Until it came down to my love for all things Mexican food and Tex-Mex-inspired cuisine. Margaritas were the obvious answer for me — not even frozen margaritas, not even fruity margaritas. I ended up having a regular fabulous lime margarita on the rocks with tons of salt. Never thought it would be something I’d absolutely love, but I fell hard for it.

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7 Delicious Teacher Gifts Kids Can Help Make

by in Family, Recipes, View All Posts, June 6th, 2016

Rosemary BreadBefore your kids start chanting “no more pencils, no more books,” remind them they’ll need to thank their devoted teachers before the school year officially ends. A homemade gift is a nice touch — but an edible gift that your kids can help make is even better. Try one of these thoughtful (and easy!) ideas this year.

Rosemary Bread in a Flowerpot (above)

What better way to thank a teacher for helping students “bloom” this year? Kids can help mix, knead and shape the dough, which bakes right in a flower pot to a crusty finish.

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The Ultimate Banana Split Cake

by in View All Posts, June 2nd, 2016

The Ultimate Banana Split CakeOnce the weather heats up, the first thing I crave is a homemade banana split: ice cream, strawberry topping and whipped cream, surrounded by bananas covered in hot fudge. A classic for sure.

Turning that classic summertime dessert into a cake was a brilliant suggestion from a good friend who shares the same passion for those amazing flavors as I do! One word of advice: Be sure to time out your recipe. The fantastic frozen banana bites should be made ahead of time and properly chilled before you add them to the cake. You may also notice that I used a canned strawberry pie filling — this was very intentional! It really adds to the authentic banana-split flavor.

Once the cake is fully assembled, it should be eaten right away. Leftovers are not an issue, as it is so good people always want more.

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8 Red, White and Blue Dishes to Whip Up for Memorial Day

by in Holidays, Recipes, View All Posts, May 26th, 2016

Berry TrifleMemorial Day, the year’s first formal celebration of summer, is the perfect opportunity to make seasonal dishes in a patriotic palette. Kick off grilling season with the American spirit in mind when you try these sweet and savory recipes.

Patriotic Berry Trifle (above)

Sunny Anderson’s towering pile of cake, whipped cream and berries is a showstopping dessert that’s a little more rustic than the traditional flag cake.

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Find Your Flavor [INFOGRAPHIC]

by in View All Posts, May 25th, 2016

The Pioneer Woman’s 5-Star Sausage Gravy — Most Popular Pin of the Week

by in View All Posts, May 22nd, 2016

Sausage GravyCereal and toast. Fluffy scrambled eggs. Even a stack of buttery flapjacks. These go-to breakfast dishes are comforting and classic, of course. But when it comes to the ultimate in morning-meal indulgence, look no further than biscuits and gravy. The Pioneer Woman’s Sausage Gravy, this week’s Most Popular Pin of the Week, calls for only a few ingredients, including your choice of breakfast sausage — either hot or mild. Ree Drummond serves this fan-favorite recipe atop warm biscuits for a hearty, decadent breakfast.

For more stick-to-your-ribs recipe inspiration, check out Food Network’s Let’s Cook Comfort Food board on Pinterest.

Get the Recipe: Sausage Gravy

 

8 Fun Recipes for the Stir-Crazy, Dog Days of Winter

by in Recipes, View All Posts, February 26th, 2016

Watercress SaladIt’s that time of year when winter just isn’t a novelty anymore. The buzz of the holidays is long gone, first-snow excitement has given way to the agony of filthy and slushy puddles, and, frankly, we’re just cold. You could tough out the coming weeks with a blanket and a slow cooker (a totally valid choice), or you could combat the lingering chill with some fun in the kitchen. These recipes are a great antidote for even the grayest day.

Watercress, Avocado and Orange Salad (above)

True, we’re still a few months away from enjoying warm days spent sipping lemonade on the porch. But citrus actually shines brightest in winter, and a tangy salad can make a dull day feel downright tropical.

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