by Katie Workman in How-to, Recipes, March 19th, 2016
by Samantha Seneviratne in Recipes, March 18th, 2016
If you’ve ever been to a nice breakfast buffet, you may have stood before a toque-wearing chef wielding a shallow pan, a ladle and a bowl full of beaten eggs, producing perfect omelet after perfect omelet. While you nibbled your bacon (perhaps that’s just me), you marveled at the ease with which he used his spatula, the way he knew just how much filling to put in and the way he flipped or rolled it up at the end, the cheese and vegetables completely encased in perfectly cooked fluffy eggs. Read more
by Maria Russo in In Season, Recipes, March 18th, 2016
A Bundt is the perfect cake to make when you want a beautiful showstopper without the fuss of frosting, layers or intricate decorations. It emerges from its namesake pan looking golden and gorgeous every time; a simple glaze makes the cake even more mouthwatering. But the key to a perfect Bundt is to make sure its interior is just as wonderful as the outside. With so little adornment, there are fewer ways to hide mistakes. Turns out, the secret to a light-textured, moist and flavorful cake is all in the mixing technique.
Well, to be specific, it’s all in the way you cream the butter and sugar. Sure, sweet butter, tangy buttermilk, fragrant orange zest and plenty of poppy seeds add deep flavor, but proper technique is the key to a fine, tender crumb.
by Lauren Miyashiro in Drinks, Food Network Magazine, Polls, March 18th, 2016
OK, so technically spring doesn’t start until Sunday, but for the sake of that “spring forward” business we dealt with last week, let’s just assume that we’re already in the next season. Along with longer days and warmer weather (hopefully coming soon), spring brings with it a bounty of fresh fruits and vegetables, from strawberries to bright peas and onions. As you peruse your local farmers market or browse the aisles of your grocery store, look for stalks of rhubarb; it’s a seasonal spring pick that, while a bit bitter on its own, can be easily sweetened up in some classic desserts and pairs well with naturally sweet fruits, like those fresh strawberries. Read on below to check out some of the best ways to put rhubarb to work.
by Sofia Lyons in Recipes, March 18th, 2016
When the sun is out and the grill is fired up, what’s your drink of choice? We’re just now nearing the official start of spring, but the editors of Food Network Magazine have their minds on summer. Answer the questions below to share your sipping preferences, then see how your opinions stack up to others’ in an upcoming issue of the magazine.
by Ricky Smith in Shows, March 18th, 2016
Got a few overripe bananas lying around? Don’t throw them out. Making banana bread is the perfect way to use them up and have breakfast (or dessert!) all week long. You can’t go wrong with a traditional banana bread recipe, but you might also like to try one of our favorite twists by adding nuts, chocolate chips or a tasty spread.
Momma Callie’s Banana Nut Bread with Honey Butter (pictured above)
The sour cream in this pecan-studded banana bread offers a slight tang and guaranteed moisture. Don’t forget to serve with homemade honey butter for a decadent finishing touch.
by Leah Brickley in Recipes, Shows, March 17th, 2016
This weekend, spring officially begins and so does the one-week countdown to Easter. Fear not, because your favorite chefs are prepared with fresh recipes that’ll help you spring into the new season and get your table set for celebration. First up, Ree Drummond is making a spread of brisket, homemade almond crackers and an amped-up angel food cake. Then, Trisha Yearwood is hosting a recipe swap and sharing her lightened-up tomato bisque and a new take on avocado toast. Next, the co-hosts of The Kitchen are celebrating Easter with an Easter Bunny Cake and sharing new ideas for DIY decorations for spring. After that, Valerie Bertinelli is whipping up shepherd’s pie and a special dessert for her neighbors.
by Maria Russo in Shows, March 17th, 2016
This week it was all about burgers on Guy’s Grocery Games. And the contestants got pretty crazy with their burger toppings (hello, lobster and fancy mushrooms), so we in Food Network Kitchen decided to go back to basics. Here are some tips for making your burger patties great:
by Allison Milam in Recipes, March 17th, 2016
On Cooks vs. Cons, only the competitors themselves know what kind of culinary background they’re bringing to the battle before them; not even the judges or host Geoffrey Zakarian have been told who’s a professional cook and who’s a kitchen con artist. The panel, like viewers at home, can only guess the contestants’ skill levels, but by watching their use of ingredients and their expertise (or lack thereof) with the tools they handle, the judges and fans alike can begin to deduce who are the masters and who are the novices among the group.
Now it’s your turn to learn what level of kitchen proficiency you would bring to the competition. Do you have what it takes to be worthy of the professional title, or are you a cooking con artist? Take the quiz below to find out. Read more
by Emily Lee in Holidays, Recipes, March 17th, 2016
Hey, if you’re going to go to the trouble of sifting, measuring, whisking, preheating, baking, layering, frosting and slicing (we’re exhausted just typing all of that) to get your cake fix, it better be worth it. So when it comes to picking just the right recipe, you better go for one that’s tried-and-true. The people have spoken, and these freshly baked beauties totally deserve their place on a pedestal. As of this moment, these cakes have a seriously stunning amount of shining reviews (and the numbers are only going up).
2,014 Reviews: Beatty’s Chocolate Cake
The numbers don’t lie. Thousands of fans agree that Ina Garten’s chocolatey dream of a cake (pictured above) is simply the best. It achieves a deeply decadent richness with a secret-weapon ingredient: a cup of freshly brewed coffee in the batter.
On St. Patrick’s Day, it seems we’re either donning head-to-toe green, rushing out to join a band of revelers, or sitting down to an austere dinner of dry corned beef and over-cooked cabbage. If only we started pickling our briskets at home rather than slapping a few store-bought slices onto a plate with a side of bland vegetables, this traditional St. Patrick’s Day dish would likely have a different image altogether. Perhaps corned beef will never achieve the pizzazz of, say, a sky-high double-bacon cheeseburger. But what it lacks in visual bravado it makes up for in intensely meaty, almost buttery flavor — if it’s done right. If you’re giving corned beef a second try this year — and we highly recommend that you do — there are a few things to know.