by Amy Reiter in News, January 28th, 2016
by Allison Milam in Recipes, January 28th, 2016
Plates — they seem like a tableware staple, but it turns out they’re, like, totally five minutes ago.
Today, it’s all about bowls, baby — big bowls, “bistro” bowls, as well as bowls of more modest size, bowls that are sort of like plates only with big upturned rims (those are officially called “coupes,” you may be interested to know) and bowls that are just, you know, bowls.
“Sales of bowls are rising as Americans prefer more casual, one-course meals that layer flavors,” the Wall Street Journal recently noted in an article that ran under the headline “Bowls Are the New Plates.”
by Samantha Seneviratne in Recipes, January 28th, 2016
Cooked on the stovetop and devoured as is, or doctored up with all kinds of additions and oftentimes baked to bubbling, crispy-on-top perfection, mac and cheese is a comfort food mainstay that both adults and kids can agree on with glee. It’s so beloved, in fact, that just about no one would argue about having it for breakfast, lunch and dinner. With recipes inspired by the morning meal, a salad favorite and more, you probably could do just that, without ever tiring of it.
Breakfast Macaroni and Cheese with Sausage and Hash Browns
If you’re asking us, this breakfast-inspired mac and cheese gives you all the excuse in the world to take it with a cup of coffee. It’s super-easy to make, with store-bought hash browns serving as a crispy, satisfying topping and morsels of savory breakfast sausage being scattered throughout the whole dish.
by Andrea Strong in Restaurants, January 27th, 2016
When I first started making cookies, I always baked them one tray at a time in the center of the oven. It certainly drew the process out, but I had found that two trays baked at the same time never produced consistent results. Baking one sheet at a time was the only way to guarantee perfect treats. This all changed, however, when I got an oven with a convection setting — and it just happens to be ideal for baking these peanut butter whoopie pies. Read more
by Joseph Erdos in Shows, January 27th, 2016
Hummus, the smooth and creamy Middle Eastern dip made from chickpeas, has become a supermarket staple. Now it’s taking off in restaurants across the country, whether simply drizzled with olive oil or dressed up with slow-roasted tomatoes and dusted with paprika. Israeli chefs are bringing the authentic stuff into the spotlight, so grab a pita and dig in. Read more
by Katie Workman in Recipes, January 27th, 2016
Relive some of the craziest and funniest moments from Worst Cooks in America in the following GIFs.
Donna shoos Anne (pictured above). Can’t Anne get some respect?
by Lauren Miyashiro in Entertaining, Recipes, January 27th, 2016
Quinoa (pronounced “KEEN-wah”), certainly the “it” girl of the whole-grain world for quite some time now, is actually a seed, but it’s treated and cooked like a whole grain. It’s mild and delicious, with a satisfying texture, and it takes beautifully to all kinds of seasonings. It’s got a crazy-high protein count (8 grams of protein per 1/2 cup of cooked quinoa), so it’s a boon to vegetarians and vegans; it contains a nice dose of fiber. Quinoa is also gluten-free. It’s quite popular these days, but actually it was a staple in the diet of the ancient Incas because it was able to grow in the high altitude of the Andes. It also cooks up much more quickly than most other whole grains, and any of us who have stood watching a pot of brown rice take its own sweet time to become tender will appreciate that. Read more
by Emily Lee in Recipes, January 26th, 2016
The best move when hosting a party: Make food that guests can eat with their hands. When they’re mingling and/or seats are limited, juggling a plate filled with food and using a fork and knife can be awkward. You’ll want to serve something hand-held that they can polish off in a couple of bites. Sliders are the solution. And somewhere on our list of favorite recipes is a slider you should be making next Sunday (February 7) for the biggest game of the year.
Buffalo Chicken Sliders
Leave it to Jeff Mauro to prove that most things are just as good, if not better, in sandwich form. His take on Buffalo chicken has everything you love about the wings — hot-sauce glaze, blue cheese and ranch dressing — plus soft and fluffy bread, like Hawaiian or Parker House rolls.
by Amy Reiter in News, January 26th, 2016
Peanut butter and banana: It’s a combination that some of us know and love, while others may turn up their noses at the mere thought of it. For those of you who have experienced the magic that takes place when sweet, ripe banana and salty-smooth peanut butter collide, get ready to add a few ideas to your recipe arsenal — beyond the basic PB&B on white bread. For the skeptics: Stay with us, as there’s some seriously comforting stuff ahead.
Grilled Banana S’mores (pictured at top)
Where have you been all our lives? This take on the traditional campfire treat features peanut butter and grilled banana slices in place of chocolate — because sometimes even a classic could use a remix. Once the bananas are soft and slightly charred, toast the marshmallows while the grill is still hot. Perfection.
by Maria Russo in Community, Shows, January 26th, 2016
Would you recognize a Kit Kat in a lineup by its shape alone? Maybe, but a U.K. judge has decided that, although the candy bar’s break-apart four-finger design may be easily identifiable to consumers, it is not distinctive enough to be trademarked in the U.K.
According to the court, consumers rely on other information — like packaging and logos — to identify a Kit Kat, rather than recognizing the chocolate-covered wafer confection by its shape alone; therefore it failed to meet the bar (no pun intended) for the trademark to be issued.
What with that, um, little blizzard many of us saw this past weekend and the general feeling of “it’s chilly outside so let’s warm up with hot food inside” that’s going around at this time of year, it’s no surprise that what’s ending up on your plate these days isn’t just comfort food but over-the-top indulgences. Recently Food Network asked fans on Facebook, Instagram and Twitter to show off those guilty pleasures — the creamy, extra-rich, and super-sweet picks — they dig into when no one is watching, and in true superfan fashion, you delivered in droves.
Check out some of our favorite fan submissions on Instagram, then see what Food Network stars like Katie Lee and Jeff Mauro are indulging in on the latest episodes of Guilty Pleasures as well.
Check out photos of Food Network fans’ most-over-the-top guilty pleasures.