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‘Tis the Season for Citrus

by in News, Recipes, View All Posts, February 17th, 2011
Giada’s Grapefruit, Onion, Basil Salad

In the Southern portion of the U.S., the fall and winter months are prime time for citrus growing, with orange, grapefruit, and lemon crops at their peak from September/October until June. Despite the colder-than-normal temperatures this year, the USDA still expects Florida citrus trees to put forth around 19.6 million boxes of grapefruit, 4.4 million boxes of tangerines and a whopping 138 million boxes of oranges. Make these fruits the star of your meal — they’ll add refreshing bursts of flavor sure to liven up the drab winter months.

One slice into a juicy blood orange and you will see where these radiant red fruits get their name. Make a sweet-and-tangy, crimson-colored reduction out of them for Food.com‘s Baby Lamb Chops With Blood Orange Sauce.

Giada’s Grapefruit, Onion, and Basil Salad is an inventive twist on the summer fruit salad. Salty black olives and crunchy red onions pair perfectly with sweet balsamic vinegar and tangy grapefruit.

Fresh juice from ripe tangerines add zesty flavors to Food2.com’s Tangerine and Cardamom Glazed Roasted Winter Vegetables. Serve this alongside the Lamb Chops With Blood Orange sauce for an elegant and creative dinner.

To end your meal, try Emeril’s Lemon and Blueberry Tea Cake from The Cooking Channel. This cinnamon-spiked sweet treat is a cinch to make.

Side Dish: More Food on the Web

by in View All Posts, February 15th, 2011
The Whoopie Pie and its Great Divide

What’s the Big Whoop? Pie-minded folks in Pennsylvania are in a heated debate with their compatriots in Maine over which states’ residents created the first whoopie pie. Throwing a wrench into both of their half-baked arguments is a food historian, who tells the Wall Street Journal that the original documented fluffy cookie sandwich is actually from Massachusetts. Will we ever know for sure? [wsj.com]

A Diet of Processed Foods Linked to Lower IQ: A recent study published by the Journal of Epidemiology and Community Health reveals a link between diet in early childhood and IQ. Of the 14,000 children studied, those who consumed a predominately processed food diet before the age of three (the brain grows fastest up to this age) exhibited a lower IQ at the age of 8.5 than those who took a more health-conscious dietary approach. [sciencedaily.com]

Better School Lunches Do Indeed Exist: There’s been a ton of hullabaloo in the news about the non-nutritious state of school lunches, so it comes as a bit of a surprise to see that some educational institutions might be getting it right. Here, the Huffington Post shows how public schools in New York City, Chicago and Atlanta are benefitting from a farm-to-table lunch program. [huffingtonpost.com]

The Food Processor Turns 40: The appliance we’ve grown to know as the food processor was introduced 40 years ago in Paris. It was originally coined the Magimix, and it took about a decade for the machine to catch on. Since then, home cooks have discovered “wicked things” they can make with one, and a few of these appliance-enthusiasts are gushing about it all to the Chicago Sun Times. [suntimes.com]

Here’s our round-up of food news, trends and happenings across the web. Check back for more, and tell us what else you’re loving in the comments.

Side Dish: More Food on the Web

by in View All Posts, February 1st, 2011
Game Time, Pizza Time - Image Courtesy Food Network Magazine

The Super Bowl’s Super Food Pizza chains will likely experience a 35% boost in sales this Super Bowl Sunday, the Chicago Breaking Business reports. Will you mix and match toppings that best represent your team? While it might seem like the Cheeseheads have a leg up here, there must be a Pittsburg-friendly pizza version of the Holy Haluski somewhere. [chicagobreakingbusiness.com via eater.com]

The Gov’t: “Enjoy Your Food, But Eat Less” This is the advice federal regulators issued yesterday, addressing the nation’s obesity crisis. Though this recommendation seems obvious, such a statement has never been delivered so directly. “For [officials] to have said ‘eat less’ is really new,” explains Margo G. Wootan, director of nutrition policy at the Center for Science in the Public Interest, to the New York Times. “We should have been saying ‘eat less’ for a decade.” [nytimes.com]

Introducing Drinkable Bagels And that’s just one of the concoctions Dr. Nathan Myhrvold is cooking (er, homogenizing, centrifuging, vacuuming chambering, etc) up. In his science lab cum kitchen outside Seattle, Myhrvold has established a home base for his Modernist Cuisine cookbook project, which is a 2,438-page, 50-lb book of some unbelievable (and David Chang-endorsed) fare. [popsci.com]

Bacon: The ‘Gateway Meat’ for Vegetarians Why do even vegetarians find bacon so tantalizing? It’s science! The connection between odor and emotion makes bacon the prime candidate for turning leaf-eaters into meat enthusiasts, explains scientist Johan Lundstrom to NPR. “Since 90 percent of what we taste is really odor, bacon’s aggressive smell delivers a powerful hit to our sense of how good it will taste.” [npr.org]

Here’s our round-up of food news, trends and happenings across the  web. Check back for more, and tell us what else you’re loving in the comments.

Side Dish: More Food on the Web

by in View All Posts, January 25th, 2011
Everyone Loves Paula

A Super-Scientific Study Reveals Paula is Popular: In a new survey based on Facebook fan count, the Feast finds that today’s most-liked chef is none other than our Queen of Southern Cuisine. With 1,244,012 folks who’ve given her a thumbs-up, Paula beat out Gordon Ramsay, Thomas Keller and a few other Food Network stars. [thefeast.com] [Cooking with her biggest fan]

Sheryl Crow Pens Cook Book: This Lilith Fair veteran, along with personal chef Chuck White, is readying her compilation of “rock-and-roll flavored,” good-for-you recipes. Plus, it’s named If It Makes You Healthy, so, you know, it can’t be that bad. [eater.com]

Introducing Buffalo: Meet this new favorite meat. Why you should like eating buffalo? It’s part of the grass-fed trend, it’s lower in fat than beef and it’s so expensive it must taste great! [nytimes.com]

162 School Lunches Later: In a Morgan-Spurlock-meets-Jamie-Oliver move, one school employee ate school lunch every day for a year and chronicled it all in her blog. It took 29 days for the cafeteria grub (like “squirts of chicken foam”) to taste “fantastic.” [cnn.com via grubstreet.com]

Here’s our round-up of food news, trends and happenings across the  web. Check back for more, and tell us what else you’re loving in the comments.

Side Dish: More Food on the Web

by in View All Posts, January 11th, 2011
Know Your Cheeses

That’s The Cheddar: Since everything tastes better with cheese, spread the word about how these 8 popular cheeses got their names. [mentalfloss.com via eatocracy.cnn.com]

Food Pyramid Controversy: A nonprofit doctors’ group is suing the U.S. Department of Agriculture and the U.S. Department of Health for failing to recognize a vegetarian alternative to the traditional food pyramid. The organization claims that the pyramid “recommends meat and dairy products despite overwhelming evidence that these foods are unnecessary and unhealthy.” [latimes.com via newyork.grubstreet.com]

Really Really Old Wine Discovered: What’s thought to be the earliest example of a wine-producing facility has been found in Armenia, the BBC reports. Scientists found grapes and dozens of dried vines from 6,000 years ago in one of cave, as well as a basin where workers could stomp the grapes with their feet. [bbc.co.uk]

What All Restaurant Websites Share: Is this the real reason we get so excited to go out to eat? And here we thought it was because it meant no cleanup. [mcsweenys.net]

Here’s our round-up of food news, trends and happenings across the web. Check back for more, and tell us what else you’re loving in the comments.

Happy Birthday, Elvis!

by in View All Posts, January 8th, 2011
Happy Birthday, Elvis!
Elvis Waffles - Image Courtesy Food Network Magazine

Happy Birthday, Elvis! The groundbreaking crooner would be 76 today. To celebrate, we’re breaking out the sideburns, some records and a few of his favorite foods. Serve these meals fit for the King of Rock and Roll all day long.

Breakfast: A Classic Combo
It’s no secret that Elvis loved what’s now a classic combo: peanut butter and bananas!  Aaron McCargo, Jr turns the classic sandwich into breakfast fare with these Elvis Pancakes: two buckwheat pancakes filled with…well, you know.   Or, make these snack-perfect Elvis Waffles from Food Network Magazine (pictured above.)

Elvis Waffles
Aaron McCargo, Jr's Elvis Pancakes

Lunch and Dinner: Southern Fare
As a good Southern boy, Elvis loved down-home classics, like this straight-from-Graceland recipe for Country Fried Steak and Gravy.  And don’t forget the barbecue  — Memphis-style, of course.  Pat and Gina Neely know a thing or two about Tennessee barbecue; make their tried-and-true recipe for Hickory-Smoked Ribs tonight.

Neelys Ribs
The Neelys' Hickory-Smoked Beef and Pork Ribs

Sweet Tooth: Elvis-Themed Desserts
Don’t forget dessert! These banana-flavored cupcakes from a Cupcake Wars winner are decked out with chocolate and peanut butter frosting. Top each one with a mini-electric guitar and get ready to start humming. Or, mix up a decadent chocolate-banana milkshake.

The King of Cupcakes
The King of Cupcakes

Here’s hoping Elvis’s favorite foods get your friends and family, ahem, all shook up!  What are you making to commemorate the King?

Healthy Inspiration: Weekend TV Preview

by in View All Posts, January 7th, 2011
Crispy Baked Fried Chicken
Cat Cora's Baked "Fried" Chicken

We’re one full week into the new year, and at Food Network, that means that our chefs are ready to show you how to cook up light, healthy and still-flavorful dishes that will have you eating better all year long. (Start now with Cat Cora’s Baked “Fried” Chicken, pictured above.)

All day Saturday and Sunday, tune in for a get-healthy block of your favorite cooking shows. Here’s a preview of the mouthwatering, better-for-you shows, and a few recipes to tide you over.

Healthy how-to highlights »

Twitter Recap: What Foods Do You Want to Learn to Cook in 2011?

by in News, Recipes, View All Posts, January 7th, 2011
Tweet, tweet! Let us know what you're thinking, we are listening!

The new year brings a fresh start and new challenges — especially in the kitchen. We asked you via Twitter what recipes you wanted to learn to cook this year, and there were a few common themes. Perhaps you’ve stumbled on some 2011 cooking trends — could 2011 be the year of Pad Thai? Risotto? Here are a few of our favorite tweets, and some recipes to get started on your culinary goals. Read more

Get Healthy in 2011 With Bobby’s Help

by in View All Posts, January 5th, 2011
Get Healthy With Bobby Flay
Get Healthy With Bobby's Tips

You know the drill: New year, new you.  But why go to extremes in January, then leave your goals in the dust before Valentine’s Day? This year, make small changes instead of over-the-top resolutions to stay healthy all year long. We chatted with Bobby Flay about how he changed his habits to lose weight and feel better.  Get his start-the-year-right advice, then check back here and on our Healthy Eats blog for new tips every Wednesday.

Why did you decide to change your eating habits?

I just felt like I could be in better shape. While I wasn’t overweight, I felt like I needed to get my body back into shape and to be healthier. I knew that when I had been healthier in the past, I felt better about myself and about my day-to-day.  It helped my day-to-day happiness.

How did you accomplish your fitness goals?

A couple ways. Hard work at the gym, and on the road, so to speak, you know, running. And then just making some smart choices when it came to eating. They’re both important and you need to do both. Anybody will tell you the same thing, to exercise and eat well. It sounds like a cliche, but if everybody did that, we’d have a much healthier country.

What’s your personal philosophy on healthy eating?

It’s more about what not to do as opposed to what to do. Here’s what I do from day to day:

  • Avoid processed foods. I don’t eat fast foods or processed foods, when I can help it.  Instead, I eat things that have been prepared by hand.  Even if it’s in a diner, I know what it’s something that has been prepared by a person as opposed to a machine.
  • Nix huge portions. I don’t eat as much as I used to.  I try to eat about 2/3 of what’s in front of me when I go to a restaurant, and about the same amount at home.
  • Make every calorie count. I don’t eat just to eat things. If something doesn’t taste really good, I won’t eat it. I want my calories to count.

What are some techniques and tips for making healthy meals that are full of flavor?

You know, fat is always tasty. Cream, butter, all of that tastes good. So without those ingredients, you have to use great sources of flavor.  I use a lot of chipotles, a lot of Mediterranean ingredients, fresh herbs, dried spices, and savory things like onions and garlic that have lots of flavor but very little fat. See Bobby’s top-5 healthy ingredients >>

For hundreds more healthy appetizers, weeknight meals, desserts and healthy tips from Bobby, Giada, Alton and more, visit FoodNetwork.com/Health.