by Allison Milam in Recipes, January 14th, 2017
by Maria Russo in How-to, Recipes, Shows, January 14th, 2017
Yes, the yearly effort to make you a better “you” might involve making yourself a little thinner, but you don’t want that same goal to apply to your wallet. For many of us, 2017 is the year we’re finally combating our ever-thinning wallets. With a few of our simple tips on your side, you’ll find that it’s actually easier to eat on the cheap (and to eat well) every day of the week.
Stretch your proteins.
Structuring your meals around a big hunk of meat and a little helping of everything else is a custom that’s falling by the wayside. Instead, use our tips to stretch one protein of protein into four satisfying dinner servings by boosting meat with other ingredients and not making it the focus of the meal. Take this Pot Roast Stir-Fry (pictured above), for example, which gets its heft from eggy noodles, veggies and a hearty sauce.
by Amy Reiter in News, January 13th, 2017
If you’ve ever enjoyed a plate of eggs Benedict for brunch, you know the rich decadence of poached eggs. To poach something is to cook it in liquid, and those poached eggs nestled atop a bed of Canadian ham and an English muffin bottom were gently simmered in hot water. Though poaching an egg requires a bit more finesse than does, say, scrambling one, the process is simple nonetheless — as is the technique of poaching just about anything else. On this morning’s all-new episode of The Kitchen, the co-hosts shared tips for poaching eggs, plus salmon and pear. Read on below to get the recipes.
How to Make Poached Eggs
Let’s start with breakfast so you can make your own eggs Benedict. In addition to the eggs, you’ll need just one ingredient: vinegar, which helps to keep the whites intact and surrounding the yolks, instead of running in the water. It’s a good idea to crack the eggs into bowls before dropping them in the vinegar-laced water; in case the yolks break, you’ll be able to rescue them beforehand.
by Emily Lee in Recipes, January 13th, 2017
We all have our talents. I will confess that one of my own few (maybe only) gifts is the ability to get ketchup out of a bottle when others have struggled to do so to no avail. I’ve sat across the table from fry-eating friends as they’ve shaken, tapped, struggled, sighed and sneaked delicate peeks inside to see if progress had been made, and, finally, in frustration, they’ve reached for their knives to try to move things along. At that point, if not before, I offer help, taking hold of the glass bottle and giving a confident tap just below where the neck of the bottle expands into the wider part. Voila! Ketchup. That’s the sweet spot, people. I am telling you, it works every time.
by Joel Raneri in Shows, January 13th, 2017
Purging your kitchen of leftover holiday ingredients can feel both necessary and overwhelming, especially when you’re working with limited storage space like I am. (Curse you, tiny New York City apartment.) In other words, yes, I understand how tempting it can be to throw out a half-empty carton of heavy cream or a mound of frozen pie dough scraps — in fact, I’ve succumbed to that temptation more times than I would like to admit. This year, in an effort to save money and reduce food waste, I’m hoping to use up as many leftovers from my holiday cooking arsenal as possible. Because who doesn’t want to start the new year with a fresh, tidy kitchen? I’ve found that it’s all about locating the right recipes to take care of your specific leftover needs — and recruiting enough friends to come over and help polish off the fruits of your labor. Here are the eight ingredients that I happen to have in surplus this month — and maybe you do too — plus, a few ideas on how to get rid of them as deliciously as possible.
by Amy Reiter in News, January 12th, 2017
Stay out of the winter weather this weekend and tune in to your favorite Food Network chefs as they share some warming comfort food recipes. On Saturday morning, Ree Drummond’s making Fajita Nachos and Slow-Cooker White Chicken Chili, Trisha Yearwood is making Chicken Spinach Lasagna for the Nashville Predators ice hockey team, and on The Kitchen, the co-hosts are sharing tips for how to make classic recipes like a professional chef.
On Sunday morning, it’s the season premiere of Kitchen Sink, and Food Network Star winner Tregaye Fraser joins Jeff Mauro in the kitchen to make some next-level nachos. Then, Giada De Laurentiis is throwing a cocktail party and serving Crab Crostini with Lemon and Herbs, Candied Prosciutto and Roasted-Carrot Hummus.
Then on Triple- G, four more chefs are competing for a spot in the DDD Tournament finale, and they must make hot sandwiches without a key ingredient. Then, on Worst Cooks, it’s all about flavor, as the recruits must make a dish using ingredients from a foreign country.
by Joel Raneri in Shows, January 12th, 2017
Last month, Robert Hulseman, the inventor of the Red Solo Cup, that picnic and party staple, died at the age of 84.
Hulseman’s son Paul told the Associated Press that his father, a man dedicated to his work, his wife and 10 children, and his Catholic faith, had no idea the beverage cup he invented for family picnics had become a tailgate and keg-party icon and didn’t quite know what to make of Toby Keith’s cheeky country-music homage to his creation, “Red Solo Cup.” (Keith tweeted his condolences to Hulseman.)
He “never fully understood how massively popular the large red plastic cup became in pop culture,” Paul Hulseman told the AP.
It turns out that sentiment is mutual. There’s a lot the culture at large probably didn’t understand about the Red Solo Cup (which the Washington Post has hailed as a “marvel of modern engineering”) and the man who invented it. Here are six things to know:
by Colleen Park in Recipes, January 12th, 2017
There’s an age-old debate over whether a hot dog is a sandwich, and while we may never have a definitive answer, there’s one sandwich debate we can settle right here: What’s the best way to eat a sandwich? This Sunday, it’s Part 3 of the Guy’s Grocery Games Triple D tournament, and this week the competition kicks off with a sandwich showdown with four chefs each making take on a hot sandwich, but there’s just one hiccup: no bread! With no classic carb choices in Flavortown, the chefs have to come up with creative ways to stack their sandwiches, but what’s the best way for the judges to eat them?
by T.K. Brady in Recipes, January 12th, 2017
It goes without saying that pasta is one of our favorite staple foods pretty much year-round, but especially in the winter when our love for hearty foods comes to head. It’s quick and easy, and can be dressed up to deliver satisfaction in so many ways. In light of all the pasta we’ll be enjoying this season, here’s a roundup of classic pasta dishes to cater to all sorts of savory cravings.
Though garlic is an aromatic constant in most, if not all, pasta dishes, it usually plays more of a supporting role. In Spaghetti Aglio e Olio (or with “garlic and oil”), garlic shines as the main star of a dish with little more than olive oil, salt and grated Parmesan cheese.
by Amy Reiter in News, January 11th, 2017
Cold temperatures and gusty snowstorms keep many of us hunkered down for the winter, presumably with a warm bowl of soup. This year, try generating some heat in your kitchen with recipes inspired by the tropics. That’s right! Put your mind on island time and let these dishes fill your home with the sweet scent of a beach vacation. Read more
Anyone who has eaten at an Ethiopian restaurant has probably eaten teff. Flour made from the iron-rich grain is, traditionally, a key ingredient in injera, the spongy, slightly sour, fermented flatbread that is the basis of Ethiopian and Eritrean cuisine. In fact, it’s the national dish of Ethiopia and Eritria.
But recently, teff is stepping into the spotlight here in the United States, elbowing quinoa out of the way, and taking its bows as the new hot super-grain.
Here are 10 reasons why everyone’s suddenly all excited about teff: