#Goals: The Storied Romances of Food Network Chefs

by in Food Network Chef, Holidays, February 10th, 2017

Ina and JeffreyIf your Valentine’s Day plans are shaping up to be a low-key night with your BFF instead of a Champagne soiree with your bae, fear not. We have just the thing to put a smile on your face: Tales of other people’s happily-ever-after #RelationshipGoals. We’re looking back on some of the most-storied relationships of Food Network stars and their spouses, because as it turns out, your favorite chefs aren’t just smitten with food — they’re also pretty fond of their other halves too. Many chefs have been open about their longtime romances, dishing on their engagements and sharing insider photos from their weddings. We’ve rounded up the most aww-inducing moments of the bunch, so grab a box of chocolates and join us with happy sobs.

Ina and Jeffrey
If there are two people more in love than Ina Garten and her husband, Jeffrey, we’re hard pressed to find them. These two met in 1964, and they’ve been married for nearly five decades. Recently they revealed to Food Network Magazine the story of their earliest days together — they’re every bit as adorable as you’d imagine, with memories of love letters galore — and how Ina prepared impressive meals on the go as she and Jeffrey traveled throughout Paris with little money to their name.

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The Downright Quickest Ways to Get Your Chocolate Fix

by in Recipes, February 9th, 2017

Chocolate PuddingOur biggest chocolate cravings often come as emergencies — need-it-now moments that just can’t be stopped. Before you tear into another chocolate bar with abandon or resort to the freezer-burnt pint in your stash, know that it’s possible to whip up full-fledged chocolate desserts a lot faster than you might think. These are a few of our favorite quick fixes.

Peeling open a store-bought pudding cup might be your fastest option, but Ree Drummond’s homemade Chocolate Pudding is your best. This rich and creamy dessert just takes 15 minutes to make, and it’s ready to be eaten as soon as it’s done cooking — or after some time in the fridge if you prefer it chilled.

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How to Have a Special Valentine’s Meal with the Whole Family

by in Family, Holidays, Recipes, February 9th, 2017

Salmon Baked in FoilIf you’re like me, when your Valentine’s Day plans involve not only your spouse but also your four small kids, you improvise. You adjust. You balance romantic ideas with one simple question: How long will it take? Because kids aren’t keen on long, drawn-out meals, of course. These are my favorite ideas for a doable meal that’s still as special as ever.

Dinners to Delight

Salmon Baked in Foil
Follow the simple steps for Giada De Laurentiis’ salmon and you’ll have an elegant (and healthy) dinner on the table in a hurry.

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This Genius Dining Concept Means You Don’t Ever Have to Compromise

by in News, Restaurants, February 9th, 2017

This Genius Dining Concept Means You Don't Ever Have to CompromiseYou know those nights when you and your friends are deciding on a restaurant — be it somewhere you’d go to or order from — and everyone has a different opinion of the perfect choice? One person’s craving a burger, another is in the mood for Chinese food, and a third is into something upscale or adventurous?

Now, the lucky residents of Helsinki, Finland, won’t have to decide. American Express and Wolt, a delivery service in the city, have partnered to launch a pop-up restaurant, called Take In, that allows every person at a table to order from the restaurant he or she chooses and still sit and eat together.

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Breakfast Polenta, Morning Couscous and Other New-School Porridge Recipes

by in View All Posts, February 8th, 2017

Strawberry Couscous Breakfast BowlFor many of us, porridge is more of a concept than an actual dish – one that exists within the imaginary backdrops of fairy tales, nursery rhymes and childhood adventure stories. It’s the wholesome breakfast of choice for Goldilocks and the three bears; for Oliver Twist, it’s the base for a sad, watered-down dish known as “gruel” – a name so very fitting for the lumpy gray matter. As a kid, this split left me wondering whether porridge could be a source of nutrition and comfort, and simultaneously a vehicle for cruel and unusual punishment. Yet neither of these possibilities help to clear up the real question – what, exactly, is porridge? And how does it differ, if it all, from oatmeal?

Rest easy, because we have answers: Read more

All Your Ghee Questions Answered

by in News, February 8th, 2017

All Your Ghee Questions AnsweredAre you a ghee whiz? Many of us probably aren’t even totally clear on what ghee is, despite the fact that the clarified butter is a staple in Indian food and a preferred fat among Paleo diet devotees as well.

Here are a few basics:

First of all, how do you pronounce it? With a hard “g,” as in “good” or “great.” (Listen here.)

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Food Network Staffer Diary: Here’s What Happened When I Ate Like an Astronaut for 3 Days

by in Community, February 7th, 2017

Food Network Staffer Diary: Here's What Happened When I Ate Like an Astronaut for 3 DaysDay 1: To Infinity and Beyond

The possibility of (and even need for) space travel for us regular human beings doesn’t seem so far fetched nowadays. With the rise of climate change, space tourism, the potential human colonization of Mars and the beginnings of space commercialization, the black night sky no longer feels so untouchable.

Not to mention, we have — especially in recent years — produced a trove of movies about surviving against impossible odds in the vast, open unknown. And that is why, dear friends, in the event that any of us get launched into space for whatever reason, I have subjected myself to the astronaut’s diet here on our great Earth, so you know what to expect if you find yourself trying to chow down in microgravity.

How do astronauts eat?

NASA compares eating in space to “going camping for more than a week with several of your close friends.” Here’s what that means: “You would make sure you have plenty of food and the gear to cook and eat it with. The food would have to be stored properly and be nonperishable to avoid spoilage. After finishing your meal, or at the end of your camping trip, you would then stow all your gear and dispose of your trash properly just before the ride home. Astronauts basically do the same thing when they go to space,” NASA notes.

While some foods can be eaten as is, like brownies or fruit (but only within the first couple days of launch), a large portion of an astronaut’s diet consists of freeze-dried food, aka food that can sit in a container for pretty much ever. To eat, all you have to do is add water.

Freezing and removing water from foods that are basically ready to eat not only grants them an incredibly long shelf life, but it also keeps meals lightweight, which is why freeze-dried foods are perfect for travel and minimizing storage weight when you are trying to launch a space shuttle.

While I couldn’t get the exact food they eat aboard the International Space Station (ISS), I did acquire a whole lot of freeze-dried camping food.

After all, I am pretty much camping. In space. On Earth.

Here we go.

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11 Ways to Make Potatoes the Star of Your Meal

by in Recipes, February 6th, 2017

Gnocchi with Wild Mushroom RaguInexpensive, easy to store and totally reliable in the flavor department, potatoes are hard to beat. From go-to breakfast plates to appetizers, entrees and side dishes, check out these surefire recipes for staple spuds.

Gnocchi with Wild Mushroom Ragu (pictured above)
Light and pillowy, potato-based gnocchi take the place of noodles in this hearty Italian dinner. Get the step-by-step how-to from Food Network Magazine.

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5 Globally-Inspired Ways to Build a Grain Bowl

by in Recipes, February 6th, 2017

When it comes to building a good grain bowl, you might find that any difficulty is less about cooking and more about actually putting the dish together. Whether you’re starting with a mishmash of leftovers or a fully stocked fridge and pantry, think of the bowl as a culinary collage – it helps to have a theme. So for your next attempt, try taking inspiration from your favorite cuisines. Here are a few ideas to get you started.

Mexican Quinoa Breakfast Bowl

Start your morning with this savory breakfast bowl for a protein and fiber boost to your day. A tangy dressing of Greek yogurt, lime juice and cilantro helps tie in the flavors and textures of the avocado, black beans, salsa, radishes and quinoa.

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Chefs’ Picks: Aperitifs

by in Restaurants, February 5th, 2017

Sbagliato Cocktail
By Brad Japhe

Chefs’ Picks tracks down what the pros are eating and cooking from coast to coast.

Though the ritual of the pre-dinner drink is quite common in France, Italy and other parts of Europe, aperitifs have largely been underappreciated in America. However, these oft-overlooked beverages are growing in popularity here. A classic pre-dinner drink should be light (meaning slightly lower in alcohol content) with a flavor profile designed to stimulate appetite. Often an aperitif involves effervescence; sometimes bittering agents. The term can refer to an aromatized wine on its own, or a cocktail including it as an ingredient. Read on to find out which picks the pros recommend for sipping before supper (or brunch). Read more