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Chocolate 5 Ways

by , February 13th, 2012

Celebrate Valentine's Day with chocolate treats morning, noon and night.

Just a touch of chocolate is all you need to remind that special someone how you feel. This Valentine’s Day, enjoy any of these scrumptious chocolate delights morning, no...

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New USDA Online Food Log: SuperTracker

by , February 12th, 2012
my plate

Keeping track of the good stuff you put on your plate just got easier.

Keeping healthy eating goals on track just got easier thanks to the USDA’s free online food-and-exercise log, SuperTracker. This new tool uses the government My Plate recommenda...

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Make Your Own Chocolate Ganache Body Scrub

by , February 11th, 2012
chocolate scrub

Make a chocolate treat for the outside of your body.

Chocolate and spa treatments like massages, facials and pedicures are quintessential Valentine’s Days gifts everyone loves to receive. Oasis Day Spa, with locations in New York City and Westc...

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The Veggie Table: Meatless Mexican Lasagna

by , February 10th, 2012
mexican vegetarian lasagna

Mexican lasagna: Meat-free and flavor-packed.

Lasagna is one of those dishes I reserve for the winter months, when I want something warm and comforting. This Mexican Lasagna, which uses tortillas in place of lasagna noodles, has some added heat from ...

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On the Blogs: A Day in the Life of Bob Tuschman, Goat’s Meat and the New Foodspotting

by in View All Posts, February 9th, 2012

bob tuschman

  • The Huffington Post: Being a Star judge and a Food Network executive is not as glamorous as you might think.
  • Tasting Table:  Don’t forget dessert. Presenting 2012’s best pastry chefs from across the country and their breathtaking sugar creations.
  • ABC News: Walmart’s decision to simplify healthy choices for consumers with “Great for You” labels has nutritionists skeptical.
  • Wall Street Journal: You like goat cheese, but how about goat meat? Find out if you’ll like it and why it’s becoming more popular among chefs.
  • PCWorld: The popular food app Foodspotting gets a revamp and becomes something more useful for your taste buds.

Talking to the Experts: The Fuelin’ Roadie Wendy Jo Peterson

by , February 9th, 2012
wendy jo peterson

The Fuelin' Roadie: Wendy Jo Peterson

With the Grammy’s right around the corner we sought to answer questions like how do musicians keep their voice in tip-top shape, or what do musicians eat on the road? I had the pleasure of speaking wit...

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Nuts About Pistachios

by , February 8th, 2012

Pistachios are wonderful on their own, but they make a great appetizer when drizzled with honey and served with apples and cheese.

No other nut boasts an emerald hue like the pistachio does. Find out what you’re getting when you crack open a pistac...

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Win This Flourless Chocolate Cake!

by , February 8th, 2012
Chocolate Cake

You could win this cake!

Rich and moist, this Decadent Chocolate Cake from Sweet Sally’s is the perfect treat to bring to a Valentine’s Day party or to share with your honey at home. Made with only five ingredients, you’d never gues...

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Meet an 11-Year-Old Gingerbread House-Making Prodigy

by in Food Network Magazine, View All Posts, December 26th, 2011

These gingerbread houses look like they could be from a holiday episode of Food Network Challenge, but they’re not the creations of a pro baker or sugar artist — they’re the handiwork of 11-year-old Lydia Gentry, who has snagged first place in her age group at the National Gingerbread Competition in Asheville, N.C., for three years running. Lydia’s mother, Michelle, credits her daughter’s gingerbread skills to the family’s ongoing remodeling projects: Lydia helped put an addition onto their real house. “After that, constructing a gingerbread house isn’t hard,” Michelle says. The only catch is that entries have to be 100 percent edible, so Lydia has to get creative with her supplies. This year, she won her fourth title with a holiday-themed cuckoo clock. Check out the winners at, or see them in person at The Grove Park Inn in Asheville (290 Macon Ave.; through January 1.

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Chinese Beef With Broccoli — Fall Fest

by in View All Posts, December 21st, 2011

Chinese Beef and Broccoli from Food Network Magazine
fall festBroccoli isn’t just an easy summer side: This versatile ingredient is the perfect addition to a hearty winter meal. The holiday season calls for hours in the kitchen cooking up elaborate dishes for family and friends. Understandably, sometimes you just need a break.

Instead of reaching for the nearest takeout menu, try Food Network Magazine‘s Chinese Beef With Broccoli. Stir-frying in sections allows each ingredient to really shine without muddling the flavors. Flank steak will boost your energy, while broccoli brings both color and fresh flavor. In 30 minutes you’ll have a tasty meal and guaranteed smiles all around.

Talk to us: What’s your favorite way to eat broccoli? Tell us in the comments or join the conversation on Twitter at #cookingwith.

More broccoli recipes from family and friends:

Napa Farmhouse 1885: Broccoli Salad Recipe
What’s Gaby Cooking: Spicy Broccolini Pizza
Cooking With Elise: Roasted Vegetable Lasagna
FN Dish: Chinese Beef With Broccoli