Chicken is simple, right? You can take a breast, thigh or drumstick and grill, saute, poach or fry it for an everyday meal. If you want to be healthy, you buy organic or free-range, but we are all guilty of grabbing the generic package of on-sale chicken breasts at the grocery store in a pinch. Did you know, though, that the chicken you eat today is nothing like the chicken your grandparents ate? Read more
For years, our four kids referred to lettuce of any kind as “salad.” Picture this: “Could you please take that salad off my sammich?” But that didn’t stop me from serving tons of fresh salads anyway, because, for one, salads are delicious and good for you. And two, not every salad has to be a green salad. They’ve since come around to the green stuff, but in the meantime, we discovered lots of simple and satisfying salads that don’t require even one head of lettuce. There are our favorites.
Greek Quinoa Salad (pictured above)
Bursting with fresh tomatoes, crunchy cucumbers and briny kalamata olives, this salad tastes like the Greek salad you know and love — but with a protein punch. Thanks, quinoa.
This weekend is all about mom, and what better way to show her you care than by making some homemade dishes from some of your favorite Food Network cooks? On Saturday morning, Ree Drummond is making some of her kids’ favorite meals like Broccoli Cheese Mac ‘n’ Cheese, Chicken Noodle Soup and Vanilla Yogurt Berry Parfaits. Then, the co-hosts on the kitchen are having a Mother’s Day tea party with actress Susan Lucci, and later Valerie Bertinelli is making a family feast using some of her mom’s favorite recipes.
On Sunday afternoon, Giada De Laurentiis is making a sunset dinner for her mother and daughter, and Ayesha Curry is serving breakfast for dinner at an adult slumber party. On Sunday evening, three Triple G judges and their moms are shopping and cooking their way to a chance at winning $20,000 for charity, and on Iron Chef Gauntlet, we’ll find out which competitor will enter the gauntlet and compete against Bobby Flay, Michael Symon and Masaharu Morimoto for the chance to become an Iron Chef. Then, it’s all about sandwiches and meat on Iron Chef Eats.
Alex Guarnaschelli on the Secret to Iron Chef Success, the Mistakes She Won’t Forgive and a Certain Risotto by Bobby Flayby Maria Russo in Food Network Chef, Shows, May 12th, 2017
After competing in not one but two seasons of The Next Iron Chef, Alex Guarnaschelli ultimately earned the coveted title in December of 2012, which means she’s all too familiar with the nerves and hopes the remaining Iron Chef Gauntlet contestants are feeling right now. On Sunday, she and Ching-He Huang will come together to judge the final Secret Ingredient Showdown, an all-important battle, as it’s the last before one challenger advances to the gauntlet.
We chatted with Alex to find out what it’s like for her to reenter the world of Iron Chef, not as a competitor this time but as a judge. It turns out, though, that being on the other side of the table doesn’t eliminate her anxieties. “I still get up in the middle of the night and have night sweats from this competition,” she told us. Taking on this role, however, means that she will expect exemplary work, especially when so much is on the line. Read on below to get her take in this exclusive one-on-one interview.
You know better than most what it’s like to both compete on and judge Iron Chef. What’s it like to be back in this world?
Alex Guarnaschelli: I still get up in the middle of the night and have night sweats from this competition, like, “The eggplant is overcooked!” The tagline was, and is, “The only title that matters.” And I think that really is still true. I think people still feel that way. It’s very iconic, and I don’t think that ever dissipates with time. And I think it’s been napping gently under a tree, and now it’s time to wake up.
Chefs’ Picks tracks down what the pros are eating and cooking from coast to coast.
On top of everything else they do, the moms in our lives often play the role of meal magician — deftly delivering mains, sides and desserts, to boot — so there’s no better time to give them time away from the kitchen than Mother’s Day. Here are some mom-inspired creations that chefs around the country are dishing up to celebrate the occasion. Read more
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.
Buying and preparing in-season produce is part and parcel of maintaining a balanced diet, but it’s much easier to eat nutritiously when the whole family is on board. In a world full of boxed mac and cheese and freezer-friendly dinners, we can understand why packaged or prepared foods are a reliable fallback. But we’re hopeful that the right seasonings and preparation methods can turn spinach, carrots, asparagus and more into healthy homemade dishes for the whole family to enjoy. Here are six recipes that incorporate spring produce in ways that will appeal to even the pickiest eaters.
Carrot Mac and Cheese
We’ve never known a kid to turn down mac and cheese, so in our eyes, it’s the perfect dish for camouflaging vegetables! You can get really sneaky with it by mixing pureed carrots in with your family’s favorite recipe: Before baking, just stir in one tablespoon of carrot puree for every serving of mac. Not only does it fortify the dish with an extra serving of vegetables, it also lends a beautiful boost of color.
Sixteen former Chopped Junior winners return to prove that they have what it takes to beat the odds and be victorious in the five-part tournament, Chopped Junior: Champions, premiering Tuesday, May 30 at 8|7c. These young hot shots must take on mystery baskets in three rounds – appetizer, entree, dessert – and create dishes that impress a rotating panel of judges, including Maneet Chauhan, Alex Guarnaschelli, Kristen Kish, Marc Murphy, Marcus Samuelsson and Dale Talde. The winners from the individual heats will meet to compete in the grand finale on Tuesday, June 27 to determine which junior chef walks away with a cash prize of $25,000 to jump start their dreams!
I’m all for eggs, and I’m not picky: I’ll take ‘em scrambled, over easy, sunny side up or as the foundation for an omelet. And no one can accuse me of not embracing a viral food trend. Yet while I feel as if I ought to toast (no breakfast pun intended) this new “cloud egg” Instagram craze and I hate to rain on anyone’s parade (vague cloud pun maybe a little intended), I’m sort of on the fence about this one (no pun there at all).
It’s that time of year again. Spring is in the air and breakfast is in bed, or at least that’s one way to celebrate Mom this Mother’s Day. But your mom’s not a regular mom; she’s a cool mom! And maybe she wants to sleep late on her special day, thank you very much.
As lovely as the classic Mother’s Day crafts and recipes are, they’re hardly one-size-fits-all. For the mom who prefers a perfectly seared steak to a homemade edible shower scrub, here are a few unique and easy Mother’s Day dishes that are outside the papier mache box.
Beer-Marinated Grilled Skirt Steak (pictured above)
Fire up the grill, and crack open a cold one (or two — one for drinking and one for the marinade). Beer and beef aren’t just for Father’s Day anymore, folks. Go ahead and tuck your napkin into your shirt, and dig into this flavorful cut with a fork and knife, or slice against the grain for tacos perfect for any picnic.