by Lindsay Damast in Recipes, February 20th, 2015
by Marisa McClellan in Recipes, February 20th, 2015
If you’ve ever spent any time scrolling through the feed of photos on Instagram, you’ve probably seen it: a bowl filled with some carefully arranged ingredients (lines, pie charts or concentric circles will do) that seems to be either a meal or an art project. The #breakfastbowl (or #smoothiebowl, depending on whom you ask) is a popular trend amongst food documentarians — and not only because the sometimes Technicolor compilations make for a visual feast.
In a world of DIY frozen yogurt shops and make-your-own-burrito chains (however unhealthy they may turn out to be), customization and variety is key. And the breakfast bowl presents the ultimate way to start your day your way. These morning treats allow you to sample just a little bit of everything, which will make you feel more satisfied and help keep that pre-lunchtime hunger at bay. The recipes below are packed with nutrients and are all under 400 calories a pop.
by Maria Russo in Events, February 20th, 2015
Most of the time, I cook simply out of basic necessity. I spend a goodly amount of time thinking about food because (like all people) my husband and I need to eat and I prefer that we eat things that are budget-friendly and relatively healthful.
However, sometimes I choose to cook because I’m looking to experience new flavors or I want to recall an experience I had sometime in the past. Food is a far more affordable way to “revisit” a familiar town or region than buying a plane ticket and is decidedly more instantaneous to boot.
by Rosanna Talarico in Shows, February 20th, 2015
When Italian food is the name of the game, no two will do it better than Cooking Channel’s own Debi Mazar and Gabriele Corcos, so it’s no surprise that this husband-and-wife duo was on hand to host as the South Beach Wine & Food Festival inaugurated its first-ever Al Fresco Italian Feast last night. The hosts of Extra Virgin, plus native Italian and fearless Food Network competitor Fabio Viviani, as well as dozens of America’s greatest Italian chefs, came together underneath the colorfully lit tents along the sandy shores of Miami to dish out a true feast of a meal celebrating the best of Italian comfort foods and pay tribute to pay tribute to Ronzoni Pasta’s 100th anniversary. Though Mother Nature surprised partygoers with unseasonably low temperatures for Florida, the cool air didn’t stop anyone from cozying up to heaping plates of classic-red-sauce pasta, cheesy ravioli and plenty of sweet roasted meats as they danced to a DJ-band mash-up in the sand.
by Amy Reiter in News, February 19th, 2015
This weekend on Food Network, stay in and get cozy with great comfort food recipes. On Saturday morning, join Ree Drummond as she cooks her family’s favorite dishes. Then, it’s a comfort food feast on The Kitchen as the cast shows off their wild comfort food mash-ups. On Sunday, Giada De Laurentiis has you covered with recipes and ideas for your late-night cravings. Next, Guy Fieri is whipping up a Southwestern meal with his special guest, Joey Fatone. Then, watch Nancy Fuller incorporate beer into her cooking and baking on Farmhouse Rules.
Also, on Sunday night, root for your favorite chefs as they fight for the prize on Guy’s Grocery Games and Cutthroat Kitchen. And don’t miss the one-hour-special of Diners, Drive-Ins and Dives at 9|8c as Guy Fieri shares the top food spots on wheels.
by Joseph Erdos in Shows, February 19th, 2015
How much do you pay for a typical jar of peanut butter? Three or four bucks, maybe five? For super-typical peanut butter, though, you can expect to pay a bit more: $761 for three six-ounce jars, which works out to be about $254 per jar.
That’s how much the National Institute of Standards and Technology, an agency of the U.S. Commerce Department, charges for its pasty PB known as “Standard Reference Material No. 2387.” And if you want to know what’s so unusual about the government agency’s peanut butter, aside from its catchy name, the answer is: nothing. Nothing at all. Which is precisely the point.
by Lindsay Damast in Recipes, February 19th, 2015
“Going to the grocery store is one of my favorite things to do,” says Guy Fieri, host of Guy’s Grocery Games. Now in its fifth season, there’s a reason why the show is so popular. That’s because everyone shops. Everyone has to get to the store, whether they like it or not, unless they’re grocery shopping online, something you’ll never find Guy doing. But the point is that grocery shopping affects us all. And Guy’s Grocery Games turns the mundane chore into a fun game. Who hasn’t dreamt of running down the aisles of the supermarket in a shopping spree?
We recently caught up with Guy on the set of the show to find out what grocery shopping is like for him, his tried-and-true method, what he likes to buy (what he can’t leave without) and what’s the absolute top thing he hates about going to the supermarket — it’s something that probably has happened to you before.
by Allison Milam in Recipes, February 19th, 2015
Ah, pancakes. Glorious pancakes. Whether you stuff them with chocolate chips, drown them in maple syrup or bury them in a wintry pile of powdered sugar, pancakes are a downright indulgent, endlessly customizable and filling breakfast favorite — so filling, in fact, that you might consider enjoying them at a time of day when your appetite is a little more stoked.
Give “breakfast for dinner” new meaning by filling your supper plate with flapjacks, and check that guilt at the door when pilling on the toppings — it’s dinner, after all.
Start with a classic stack (shown above). Nutmeg adds a hint of spice to these straight-up pancakes that are meant to be speckled with the filling of your choosing (or keep them plain to appreciate their cakey glory). Serve with plenty of maple syrup for the authentic experience.
by Maria Russo in Recipes, February 19th, 2015
Listen, sometimes the last thing that is going to happen is a run to the supermarket. And whether the temp is hovering over the single digits or you just can’t bring yourself to mobilize for another trip to the store, that shouldn’t prevent you from whipping up a solid meal. Next time a supermarket run just isn’t in the cards, look to pantry staples like dried pasta, canned tomatoes and more for a killer meal that’s ready on the fly. Here are five back-pocket pasta recipes that absolutely always have your back.
by Maria Russo in Shows, February 18th, 2015
The 87th Academy Awards will be held in Los Angeles this Sunday night, and while you may not be able to score a coveted ticket to the ceremony, there’s no reason you can’t roll out the red carpet at home and make like you’re famous by indulging in awardworthy eats and drinks (even if you happen to be in fuzzy sweatpants instead of a skintight gown). From bubbly Champagne cocktails and easy crostini to tender short ribs, rich chocolate cupcakes and more, Food Network’s ultimate collection of Oscar Sunday specialties is brimming with 5-star flavor, and it’s deceptively simple to pull off.
If movies equal popcorn, then there’s no better way to kick off an evening of reviewing the best in big-screen dramas than with a bowl of Pepped-Up Popcorn (pictured above). Our Food Network Kitchen’s next-level recipe yields a trio of tastes: a savory pick with nutty Parmesan, plus chili powder-dusted and chocolate-coated snacks as well. If you’re feeling more classic than creative, however, dig into Food Network Magazine’s tried-and-true Theater-Style Buttered Popcorn for a traditional salty, crunchy bite.
It’s brother versus brother at Bene Pizza and Pasta, a 13-year-old business in Omaha, Neb., run by Jon and Bobby Lanphier and their mother, Ginger Lanphier. It was up to Robert Irvine and his Restaurant: Impossible team not only to overhaul the interior of the eatery and improve upon the dreary arcade, but also to mend the siblings’ relationship, which had weakened over the years as a result of increasing financial strain on the company. Read on below to hear from Ginger and find out how she and her sons are doing at Bene Pizza and Pasta a few months after their Restaurant: Impossible transformation.
Comparing this December to last December, “business was up 20 percent,” Ginger reveals. “The arcade does well when we are busy. We have talked to customers and are convinced that it brings customers in because it differentiates us from other pizza restaurants.”