Speedy Baked Eggs with Salsa Verde — Meatless Monday

by in Recipes, November 2nd, 2015

Baked Eggs with Salsa VerdeWhile eggs are likely part of your weekend brunch routine, there’s no reason these protein-packed beauties can’t make an appearance at during the week — at any time of day. They cook up in mere minutes and are hearty enough to keep you feeling full, which is why they’re often called upon to beef up meatless meals.

In Food Network Kitchen’s 25-minute recipe for Baked Eggs with Salsa Verde (pictured above), eggs are the centerpiece of the dish, which is a top-rated fan favorite. Think of this fuss-free meal as eggs in purgatory gone green; while the traditional dish features eggs baked in a spicy tomato sauce, this version lets a tomatillo-based salsa verde act as the sauce. Studded with garlic and jalapeno, this simple homemade sauce is blended until smooth, but the chefs in Food Network Kitchen advise, “If pressed for time, use a mild store-bought salsa, either red or green.” Once the eggs have cooked in the salsa, blanket them with Monterey Jack cheese for a gooey finish, and sprinkle with fragrant cilantro before serving.

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Celebrate National Deviled Egg Day with These Egg-cellent Ideas

by in Recipes, November 2nd, 2015

Celebrate National Deviled Egg Day with These Eggscellent IdeasNo, the calendar hasn’t fast-forwarded to spring. Today, Nov. 2, is indeed National Deviled Egg Day, and while deviled eggs often take on a shining role come Easter, they’re also a go-to appetizer for that other holiday just around the corner: Thanksgiving.

Since they’re hearty and comforting, deviled eggs will surely please your hangry turkey day guests when they arrive, but they’re not so large that partygoers will fill up before the feast. No matter if you opt for the tried-and-true classic recipe or decide to dress up the traditional deviled egg, you’ll be able to do much of the prep for this starter ahead of time, which means you’ll have one less thing to focus on as mealtime inches closer.

Check out some of our favorite ideas below for egg-cellent deviled egg inspiration. Read more

5 Magnificent Ways to Repurpose Your Extra Halloween Candy

by in Holidays, Recipes, November 2nd, 2015

Leftover Candy CakeAfter going doorbell to doorbell in head-to-toe costume, you can bet your kids aren’t give up their candy loot for just anything. But there’s only so much damage you can do to a never-ending bag of sweets. This year, don’t even think about letting your hard-earned loot go to waste; instead, bring it into these sweet-as-can-be post-Halloween treats.

When a surplus of candy calls, make this showstopping Chocolate Cake Decorated with Halloween Candy (pictured above). The amount of candy you’ll need depends on the size of your cake, but, for reference, it takes about 4 cups of candy to cover a two-layer 8-inch round cake.

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Enter to Win a Copy of Giada De Laurentiis’ New Cookbook, Happy Cooking

by in Books, Contests, Food Network Chef, November 2nd, 2015

Enter to Win a Copy of Giada De Laurentiis' New Cookbook, Happy CookingGiven the hectic rush of your kids’ after-school activities, the demands of your late-hours job and even the simple fatigue from the day-to-day hustle and bustle, it can seem nearly impossible to turn out any homemade meals for your family, let alone ones that are good for you. But Giada De Laurentiis is out to prove just the opposite. In her brand-new cookbook, Happy Cooking: Make Every Meal Count … Without Stressing Out, she’ll show just how easy it can be not only to work healthy, wholesome meal prep into your daily routine but to enjoy the process of doing so as well.

Giada knows a thing or two about this all-important balancing act. When she’s not starring on Food Network Star or hosting Giada in Italy or Giada’s Holiday Handbook (premiering Sunday, Nov. 8 at 11a|10c), she’s likely in Las Vegas overseeing her premiere restaurant, Giada, or at home with her young daughter, so you can be sure that the tips, techniques and recipes she introduces in this all-in-one lifestyle book are not only inspired but also tried-and-true. In Happy Cooking you’ll be able to find almost 200 recipes, including wake-up-worthy breakfasts like granola and lemony pancakes, hearty fare like lasagna, and snacks for anytime, plus helpful how-tos for entertaining during the holiday season.

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“Now That We’ve Lost Our Dignity Forever” — Alton’s After-Show

by in Shows, November 1st, 2015

Remember that time on Alton’s After-Show when judge Jet Tila joined host Alton Brown for a quick round of bobbing for doughnuts and things got a little silly? On tonight’s newest installment of the After-Show, the situation turned similarly hilarious when Alton challenged Jet to take on a duo of sabotages that plagued the Cutthroat Kitchen chefs. Elbow throwing, army crawling on the floor and even a swift knee-to-chest roll — it all happened tonight.

After unveiling The Half-Cooked Cafe that forced two chefs to scramble to the cafe window to pick up a Bob’s plate of raw food and use it as their sole ingredients, Alton and Jet took their turn at a friendly battle — but then it turned intense. With the guys scrambling for dishes and Alton practically running a Bob right off the stage, it didn’t take long for food to start flying. After the scuffle nearly broke out into an all-out brawl, Alton and Jet managed to return to their seats, and the host attempted to move on to the recap at hand, saying, “So, now that we’ve lost our dignity forever.”

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10 Things I Ate About You: Charleston Hotel Sips and Bites

by in Restaurants, November 1st, 2015

Peninsula Grill Coconut Cake10 Things I Ate About You finds 10 enticing bites in smaller cities from coast to coast.

Yes, Charleston, S.C., is one of the top food destinations in the country, with internationally acclaimed restaurants. So it stands to reason that the area’s many excellent classic and contemporary boutique hotels would also carry the culinary torch. Many have found a way to make visitors’ stays in Charleston that much more delicious, whether it’s by serving guests the best biscuits in town, tucking them in with a slice of dream-sweetening cake or pouring them their very own custom blend of wine.

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A Healthy Chicken Dinner in a Hurry — Most Popular Pin of the Week

by in Community, November 1st, 2015

Garlic Chicken and PotatoesWhen it comes to weeknight cooking, it can seem nearly impossible to check off all of the nice-to-have meal boxes — quick, easy, affordable, healthy and family-friendly — but not when you’re armed with this week’s Most Popular Pin of the Week from Food Network Magazine. Featuring moist, juicy chicken breasts that are at once lean and full of bold garlic flavor, plus a hearty side dish of tender cumin-scented potatoes, this satisfying supper can be on the table in as little as 40 minutes. Serve with fresh lemon wedges to brighten up the finished plate, and don’t forget about the juices from the baking pan; you’ll want to drizzle those on top.

For more go-to dinner ideas, check out Food Network’s Let’s Cook: Main Dishes board on Pinterest.

Get the Recipe: Garlic Chicken and Potatoes from Food Network Magazine

Your Next Family Dinner Winner: A DIY Baked Potato Bar

by in Food Network Chef, Recipes, November 1st, 2015

Melissa d'ArabianEvery Saturday we do a family movie or game night. On the menu is some version of a DIY dinner: Make your own pizza, build your own burrito bowl, taco night, you get the idea. Lately my kids are very into the baked potato bar. And because I love to buy potatoes in the 10-pound bag (compare the per-pound price and it’s hard to pass up that bag!), I am all for this fun and inexpensive movie night meal.

Now that I’m a bit of a potato bar expert with more than a few under my belt, I want to share some surprise bonuses to putting this on your menu. I mean, of course baked potatoes are tasty, but check out this list of truly awesome extras.

Bonus 1: Making a ton of potatoes doesn’t really take any longer than making a few. So this meal is ideal for slumber parties, classroom get-togethers and casual entertaining. The only limit is the size of your oven, and a standard oven fits a lot of potatoes.

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Chefs’ Picks: Hangover Cures

by in Restaurants, October 31st, 2015

Nearly every lover of food and drink has felt the after effects of overindulgence at one point or another. Still, there are a million ways to deal with the pain of a few too many: Advil and coffee, hair of the dog, lots of grease. So we turned to the experts. Here are four chefs’ favorite ways to bust a hangover. Read more

Ming Tsai Fuses East and West Flavors on The Kitchen and Previews His Upcoming Family Reach Event

by in Shows, October 31st, 2015

Food Network's The KitchenWith fall in full swing, the time is now to take advantage of the best seasonal produce autumn has to offer. Just a few weeks ago, The Kitchen‘s Katie Lee and Marcela Valladolid showed off their tricks for transforming in-season squash, and on this morning’s all-new episode, renowned chef and restaurateur Ming Tsai dropped by to offer another go-to recipe, this time one that fuses together the flavors of the East and West.

To make his Kabocha Squash and Shiitake Wontons with Pomegranate-Vinegar Syrup, Ming starts with roasted kabocha squash, the flesh of which he scoops out of the vegetable and mixes with shiitake mushrooms to create the base of the dumpling filling. Once these two-bite beauties have been fried and are golden brown and crispy on the outside, he drizzles them with a sweetened rum sauce studded with ruby-red pomegranate seeds for a burst of color and freshness.

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