by Amy Reiter in Drinks, News, March 3rd, 2016
by Allison Milam in Recipes, March 3rd, 2016
We may already be aware that millennials like to drink wine (big-name beers, not so much), but we may not have grasped just how much vino the young’uns are guzzling.
Now we know: a whole lot.
In 2015 alone, American millennials (in this case defined as those 21 to 38 years old) glugged through — or, more charitably, delicately sipped — 159.6 million cases of wine, according to new statistics on wine consumption unveiled by the Wine Market Council and cited by Wine Spectator. Figuring there are about 79 million millennials (estimates vary a bit), that’s more than two cases of wine per person. It’s also more wine consumption than any other generation. (Sorry, baby boomers and Gen Xers.) In fact, nearly half — 42 percent — of all wine consumed in the nation in 2015 was drunk by millennials.
by Bev Weidner in Family, Recipes, March 3rd, 2016
Peanut butter is one of those close-to-our-hearts condiments that oftentimes isn’t even used as one: We’ll take it straight up by the spoonful to get that creamy, nutty and somewhat salty goodness in whatever way we can. Before you slather peanut butter onto another slice of bread for a PB&J sandwich, reinvent the PB wheel with our fleet of foods that seriously belong with peanut butter.
by Leah Brickley in Recipes, Shows, March 2nd, 2016
Once a month Bev Weidner, of Bev Cooks fame and the mom of adorable twin littles, stops by to share an easy, one-two approach to dinner to keep everyone happy: Start by making one classic recipe for the kids in the house, then dress up that same dish with bold flavors for the adults.
Oh, heeeeey. We’re making kebabs — for everyone! Even the little ones are included.
Kebabs don’t have to be insanely fancy. They’re kind of the perfect food for any and all generations. What’s not to dig about bite-size pieces of grilled meat and veggie bliss, right?
Today I’ve basically prepared one meal, but I’ve tweaked it that way for them first, then this way for you. But I’m not about say “winner, winner chicken dinner” because I like having human friends.
by Kiri Tannenbaum in Restaurants, March 2nd, 2016
Contestants were expected to serve up a sweet-and-savory breakfast in Round 1 of this week’s Guy’s Grocery Games, and there were some interesting combinations. (Banana split for breakfast, anyone?) But what truly caught our eye was a plantain hash that instantly reminded us of a very real and traditional sweet-and-savory South American dish called Plátanos Asados con Bocadillo y Queso — which is baked plantains stuffed with cheese and guava paste, and it’s delicious.
by Amy Reiter in News, March 2nd, 2016
According to Colicchio & Sons’ beverage director, Patrick Bennett, the hot toddy — whiskey, hot water, lemon and honey — has an interesting history. While experts agree on where the cocktail originated, the why is debatable. With Scottish roots, the hot toddy is believed to have been designed as either a remedy for a winter cold or a way to make Scotch whiskey more palatable for women. Or perhaps it was the vessel in which it was served — a teacup — that ladies found so appealing. In any instance, it is a heartwarming cocktail that certainly will get you through the last weeks of winter. Here are three restaurants serving their own unique spins on the classic.
Photo by Randy Schmidt for Borgne
by Sofia Lyons in Recipes, March 2nd, 2016
Is eating cereal for breakfast a generational thing: something relished by baby boomers, nostalgic for the crunchy and sweet morning manna of their youth, and disdained by millennials, too lazy to wash their bowls?
That’s the conclusion reached by Kim Severson in a recent New York Times article.
by Foodlets in Family, Recipes, March 1st, 2016
Minestrone, that warming soup traditionally packed with vegetables, beans and pasta, can be a hearty appetizer to any meal or a filling entree on its own. Try the classic recipe with kidney beans and crushed tomatoes, or check out one of our favorite twists on this comforting dish, featuring gnocchi, ground beef or dill for added flavor.
Winter Minestrone (pictured above)
Giada De Laurentiis adds pureed cannellini beans to her minestrone to create a thick broth without any cream.
by Lauren Miyashiro in Food Network Magazine, March 1st, 2016
“I have plenty of time on my hands, so let’s really stretch out the dinner-making process,” said no busy parent ever. That’s why this list of all-in-one dinners will change your approach to mealtime. Each casserole includes protein and veggies, so there’s no need to make a meal with multiple components. (And if you’re worried about picky eaters who may not like the look of certain items come 6 o’clock, a bowl of crunchy raw veggies and dip is an instant side almost everyone enjoys every time.)
Chicken Tetrazzini Casserole with Cauliflower (pictured above)
With egg noodles, mushrooms, chicken breasts and a whole head of cauliflower, this creamy casserole already sounds like a winner. But it’s got one more beloved feature up its sleeve: a crispy panko crust.
by Maria Russo in Events, February 29th, 2016
Do you love your kitchen as much as Ina Garten loves hers? Food Network Magazine is looking for an amazing kitchen to feature in the upcoming readers’ choice issue. The white painted-wood cabinets and Sub-Zero refrigerators (yes, plural) in Ina’s Hamptons abode are spectacular, but Food Network Magazine has a feeling that fans across the states are cooking in some equally awesome kitchens at home.
Think yours has what it takes? Share your best pics on Instagram with the tag #FNMKitchen by March 7! (Your account must be public.)
We’re back from the beach, now in New York City instead of walking around the seaside tents and tasting all manner of Italian bites, juicy burgers and smoky meat that the South Beach Wine & Food Festival had to offer last weekend. Though the Festival’s landmark 15th year may have officially ended with Sunday night’s Lucky Chopsticks event, showcasing Asian-inspired eats, we’d still like to daydream about the days and nights we spent digging into fried bologna, burgers dripping with cheese sauce and thick-cut bacon. Join us as we look back on these and more of our most-memorable savory and sweet selects from a jam-packed weekend.