by Lauren Piro in Holidays, View All Posts, May 11th, 2017
by FN Dish Editor in View All Posts, May 5th, 2017
On Mother’s Day, there’s no such thing as too much. So pull out all the stops at brunch and make some seriously fun, seriously delicious dishes (stale bagels, limp French toast and overcooked scrambled eggs need not apply). These recipes are impressive, but employ short cuts and tricks to make them easy enough for even novice home cooks to execute. Mom will be so proud.
Cinnamon Roll Pancakes (above)
Cinnamon rolls are a quintessential special-occasion dish, but they require a significant amount of prep time. And because Mom deserves better than the stuff from the tube, we suggest this genius alternative: Pancakes that are just as gooey and cinnamon-y as their inspiration, but are ready in about a half hour.
by FN Dish Editor in View All Posts, May 4th, 2017
As Cinco de Mayo celebrations gear up today in the United States, so does the imbibing of frozen lime margaritas. But in actuality, the margarita is hardly Mexican in origin, and the Fifth is not as widely celebrated in Mexico as it is in the United States.
Mixologist Alex Valencia, from the Jalisco region of Mexico himself, wanted to create “real” Mexican cocktails, inspired by his own personal history as well as some local insight into how tequila is actually enjoyed in the country.
by Lauren Piro in View All Posts, May 2nd, 2017
While the Kentucky Derby is an exciting time for horse racing and julep sipping, in recent years the Kentuckian holiday has become somewhat of a national celebration — and, thus, more difficult for locals to attend.
by Julie Hines in Recipes, View All Posts, April 30th, 2017
We know you’ll be thinking about margaritas come May 5 (and we’ve got a pretty genius recipe for them below!). But that’s not the only dish that is served well by tequila. With these ideas for cocktails, main dishes and desserts, you can celebrate tequila’s unique flavor throughout an entire meal.
Ice Cream Maker Margaritas (above)
For a margarita with the perfect slushy consistency, grab your ice cream maker (you know, the one that’s been gathering dust since your wedding). It’s a great party trick, and if you chill the base ahead of time, the cocktails will be ready even quicker.
by From Our Sponsor in View All Posts, April 24th, 2017
Unless your meal prep game is seriously strong and you head into the week with 5 dinners ready to go (kudos, if that’s you), getting something fresh and delicious on the table every night can be a daunting task. Our favorite ingredient shortcuts, like rotisserie chicken or canned beans, cut a ton of time in the kitchen and can save you from another night of greasy takeout. Experimenting in the kitchen is a perfect weekend activity, but during the week there’s something to be said for effortless and tasty.
Sunny’s Easy Mushroom, Peas and Pasta with 1-2-3 Alfredo Sauce (pictured at top)
No need to set up a pot of boiling water for this quick and easy vegetarian meal. Cook fresh fettucine with mushrooms and frozen peas in some chicken stock, which thickens up and becomes the base of this creamy alfredo sauce.
by From Our Sponsor in View All Posts, April 19th, 2017
Humble beginnings often lead to great ends. Daniel Doyle, executive chef and managing partner of Poogan’s Porch and Poogan’s Smokehouse, and Joseph Carr, founder of Josh Cellars, both started at the bottom in their first restaurant jobs: Dan as a dishwasher and Joseph as a bus boy. Since those early days, both have ascended in the ranks of the culinary and wine worlds. Together, they’ve collaborated on the ultimate comfort food pairing of short ribs and Josh Cellars Legacy red blend. It’s a combination that pays homage to their down-to-earth roots while elevating a rustic dish.
by T.K. Brady in Recipes, View All Posts, April 17th, 2017
When a single bottle of wine does double-duty as cooking ingredient and dinner drink, it’s a definite winner. That’s been true for ages with Italy’s classic Fettuccine with Clams. Amalia Scatena, executive chef of Cannon Green in Charleston, South Carolina, knows that intimately. Born and raised in a close-knit Italian family in San Francisco, she went on to train professionally as a chef at the Advanced Culinary Arts Professional Program from the Culinary Institute of Florence. While living in Italy, she learned first-hand how closely entwined food and wine are at every meal. Wine was always served, but it was often used in cooking too.
by From Our Sponsor in View All Posts, April 14th, 2017
Chances are you have dozens of multicolored hard-boiled eggs sitting around your kitchen. Now that Easter has passed, make the most of your pretty leftovers in recipes to (finally) welcome the warm spring weather. You’ll simplify your meal prep for the week and reduce your food waste footprint. A win-win! Here are some recipes to get you started.
Grilled Salmon Cobb Salad (above)
Now that the warmer weather seems like it’s really here to stay, heat up the grill for a new kind of cobb salad. You’ll grill all your veggie toppings in addition to the salmon before piling everything high on a bed of romaine.
by Lauren Piro in Recipes, View All Posts, April 10th, 2017
Kevin Johnson, the owner and executive chef of The Grocery in Charleston, South Carolina, updates the spring classic of lamb with the addition of two fresh vegetable side dishes. But he doesn’t just throw everything together. He carefully considers how to compose vegetable dishes to complement the lamb and Josh Cellars’ Cabernet Sauvignon. Kevin says, “When you’re cooking, similar to making wine, you have to build all the layers in order for it to come together.”
It’s that time of year when clutter starts to make you itchy. Suddenly, clearing out a pantry stuffed with cans and jars picked up over a year of grocery shopping feels urgent (just because can of tomatoes can last a year-and-a-half in your pantry doesn’t mean you want to look at it for that long). Here are seven recipes that make much-needed space on your shelves.
Shortcut Chicken Enchiladas (above)
Pick up a rotisserie chicken on the way home from work, grab some tortillas and cheese from your fridge, and pull a can of refried beans and a jar of salsa from your pantry to have dinner on the table in under an hour.