by Allison Milam in Recipes, January 7th, 2016
by Allison Milam in Recipes, January 7th, 2016
Odds are, if you’re simmering a pot of soup at home, it’s because you really need it. Perhaps you’ve got a cold, the weather is seriously chilly or you’re just in need of some old-fashioned comfort you can slurp up with a spoon. No matter the reason, these are five of our favorite super-comforting soup recipes, bound to become the newest additions to your soup recipe arsenal.
There aren’t many dishes as comforting as a bowl of chicken noodle soup. Chock-full of vegetables, tender morsels of chicken and hearty noodles, Tyler Florence’s Chicken Noodle Soup is the classic recipe you long for. The key is simmering a whole chicken to create a savory, flavorful broth.
by Amy Reiter in News, January 6th, 2016
It’s a food that’s always had your back, but odds are your yogurt routine has gotten stale over the years. Though this creamy, satisfying on-the-go favorite already comes in many flavors, our most-recent love for yogurt now has less to do with the yogurt itself. Nowadays, it’s all about the toppings — and not just any old ones. You will be bowled over by these 10 new creative twists on Greek- and regular-yogurt bowls, with five sweet and five savory renditions that will easily perk up your go-to yogurt routine.
Our 5 Savory Spins on Yogurt Bowls are anything but run-of-the-mill.
by Erin Hartigan in Restaurants, January 6th, 2016
Is “Experiment with new things in the kitchen” on your list of resolutions for 2016? If so, you may want to try cooking your food sous vide — enclosing it in a vacuum-sealed bag and heating it in a water bath at a low, constant, precisely controlled temperature to achieve more consistent, flavorful results — and then (carefully) finishing it off with a blowtorch.
Sansaire has now released a companion to its sous vide machine: a searing kit, which, the company says, will add “the finishing touch” to those steaks, roasts, racks of lamb, salmon fillets, chicken or turkey breasts, veggies and other foods cooked sous vide. It’s basically a big task-specific blowtorch.
by Leah Brickley in Shows, January 6th, 2016
3 of a Kind checks out three places across the country to try something cool, new and delicious.
Going meatless for January shouldn’t just mean nonstop salads. Restaurants across the country are giving vegetables the old-school beef approach. Read more
by Maria Russo in Entertaining, Food Network Chef, Shows, January 6th, 2016
We love shrimp chips and were super-excited to see them as an ingredient in one of the Chopped Junior mystery baskets this week. With lunch in mind, we decided to use some shrimp chips to make our ideal Asian-inspired snack mix.
by Emily Lee in Recipes, January 6th, 2016
Though the holidays have come and gone, there’s no reason to stop entertaining at home. In fact, on her brand-new series, Giada Entertains, Sundays at 11a|10c, Giada De Laurentiis will show you just how easy and enjoyable it can be to host celebrations big and small, for special occasions and anytime get-togethers alike. Recently FN Dish checked in with Giada to find out more about her penchant for party planning and to learn just which of her events she credits with being the most memorable. Read on below for an exclusive interview with Giada and learn her go-to tips on how to shop for your next party.
What do you hope fans learn from Giada Entertains?
Giada De Laurentiis: That all it takes to throw a great party is a little creativity.
Tell us a bit about your passion for parties. How did you come to enjoy entertaining so much?
GDL: Through my family. Italians love to entertain and to cook for our families. It’s how we show people we love them — through the food.
by Samantha Seneviratne in Recipes, January 5th, 2016
By now we’re two weeks into winter (and counting down the seconds until spring), so hopefully your freezer is packed with comforting meals that are ready to be reheated at a moment’s notice. If not, that’s okay — there’s still time to prepare a bevy of cozy dishes to have on hand for upcoming snow days. These easy, make-ahead casseroles are perfect for nights when the idea of heading out to the grocery store is simply unfathomable. It’s hard to believe, but each recipe contains under 500 calories per serving. And they don’t skimp on the creamy, cheesy layers that make a casserole a casserole, either. Find out what tricks you can use to lighten up the quintessential winter comfort food.
by Lauren Miyashiro in Recipes, January 5th, 2016
At first glance, this may just look like your average vanilla cake with chocolate frosting. But it’s so much more than that. I’ve enhanced the classic to make a snack cake worth talking about.
by Michelle Baricevic in Recipes, January 5th, 2016
Sticking to a healthy-eating resolution can be tough. Eating kale salad every day or putting a ban on cookies isn’t realistic (or fun). A year of smoothies, however, is a challenge we happily accept. Instead of dwelling on foods that you shouldn’t be eating, make an effort to incorporate more seasonal, good-for-you ingredients into your diet. Blending them into a refreshing frothy drink is an easy and delicious way to reach that goal.
We’ve got satisfying smoothie recipes for every month this year. Below is what you can look forward to for breakfast in the next few months. Scroll through the full calendar here to get all 12 recipes. January’s refreshing Green Smoothie is a great way to kick off 2016, but we wouldn’t blame you if you were already craving July’s Blueberry-Almond Smoothie. (Yay for frozen fruit!)
Though it originated in Italy, Nutella has become a celebrated staple right here in the U.S. Made from a combo of hazelnuts and cocoa powder, Nutella can be paired with just about anything. Read on to discover our best Nutella recipes for all-new ideas on how to use this craveable spread.
Hazelnut-Chocolate Icebox Cake
Take a make-ahead dessert to the decadent level with this chocolatey icebox cake from Food Network Magazine. Silky layers of vanilla-mascarpone whipped cream and chocolate-hazelnut whipped cream separate the chocolate graham cracker layers, which become soft after absorbing the moisture from the cream.