A Classic Pasta Dish for Every Savory Craving

by in Recipes, January 12th, 2017

It goes without saying that pasta is one of our favorite staple foods pretty much year-round, but especially in the winter when our love for hearty foods comes to head. It’s quick and easy, and can be dressed up to deliver satisfaction in so many ways. In light of all the pasta we’ll be enjoying this season, here’s a roundup of classic pasta dishes to cater to all sorts of savory cravings.

Garlicky

Though garlic is an aromatic constant in most, if not all, pasta dishes, it usually plays more of a supporting role. In Spaghetti Aglio e Olio (or with “garlic and oil”), garlic shines as the main star of a dish with little more than olive oil, salt and grated Parmesan cheese.

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Tropical Recipes to Make You Forget All About Winter

by in Recipes, January 12th, 2017

Pina Colada CupcakeCold temperatures and gusty snowstorms keep many of us hunkered down for the winter, presumably with a warm bowl of soup. This year, try generating some heat in your kitchen with recipes inspired by the tropics. That’s right! Put your mind on island time and let these dishes fill your home with the sweet scent of a beach vacation. Read more

10 Reasons to Get Excited About Teff

by in News, January 11th, 2017

10 Reasons to Get Excited About TeffAnyone who has eaten at an Ethiopian restaurant has probably eaten teff. Flour made from the iron-rich grain is, traditionally, a key ingredient in injera, the spongy, slightly sour, fermented flatbread that is the basis of Ethiopian and Eritrean cuisine. In fact, it’s the national dish of Ethiopia and Eritria.

But recently, teff is stepping into the spotlight here in the United States, elbowing quinoa out of the way, and taking its bows as the new hot super-grain.

Here are 10 reasons why everyone’s suddenly all excited about teff:

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3 of a Kind: Montanara Pizza

by in Restaurants, January 11th, 2017

Montanara Starita from Don Antonio's

By Natalie B. Compton

3 of a Kind checks out three places across the country to try something cool, new and delicious.

While America certainly has an infatuation with deep-fried culinary inventions, sometimes less is more when it comes to frying, as demonstrated by one Italian delicacy that’s spreading across the United States. Created in Naples, Italy, the Montanara is a lightly fried pizza that is chewy, smoky and deeply satisfying. This next-level pie starts with a base of fried dough that’s slathered with tomato sauce, topped with smoked buffalo mozzarella and then finished in a wood oven to ensure that all of the flavors meld together beautifully. Here are three spots to get your fill of the fried masterpiece. Read more

Food Network Staffer Diary: I Attempted the Twinkie Diet for 48 Hours

by in Behind the Scenes, January 11th, 2017

Food Network Staffer Diary: I Attempted the Twinkie Diet for 48 HoursMaybe I was delusional, maybe I was naïve. But for some strange reason, I not only agreed to do the Twinkie diet, but I was the one to suggest it. I committed myself to 48 hours of living off only Twinkies. Those golden sponges filled with a mysterious cream that can survive nuclear bombs, hurricanes, droughts have found a special place in my heart over the years. And after two days, they have swiftly found a way onto my thighs too.

So, here are the rules: You can eat only Twinkies. You can drink water, coffee and tea. You must eat two Twinkies every three hours until you have maxed out on your daily calorie intake. That’s it.

I did some quick research and compared three calorie-counting calculators to find out just how many calories I should be consuming to lose weight. The calculators compute your height, weight, gender and fitness level, then magically spew a number — mine is 1,360 calories if I want to lose 2 pounds in one week. (This is the maximum healthy level of weight loss one should work toward.)

Now, let’s do some simple Twinkie math. 1 Twinkie has 130 calories. If I’m eating every three hours, I must eat two Twinkies every three hours (as I’m not awake 24 hours a day and thus cannot eat one every three hours to meet 1,300 calories). So this ends up being my strict schedule: Two Twinkies at 8 a.m., 11 a.m., 2 p.m., 5 p.m. and 8 p.m. This gets me to 1,310 calories. If this is too much nonsense, here’s what to know: I had to eat 10 Twinkies per day.

Bored? Let’s get to the good stuff.

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Winging It in the Kitchen — Chopped After Hours

by in Shows, January 10th, 2017


On Chopped, competitors are expected to create transformative dishes out of the mystery basket ingredients, but, if you really think about it, much of that creativity must include some winging it. That’s exactly what Scott Conant, Marc Murphy and Geoffrey Zakarian do in this episode of After Hours, cooking terrific meals on the fly all while having a lot of fun — including a prank at Scott’s expense. Using the entree basket from the Whiskey and Wings episode, they have to cook with turkey wings; a caddy of hot sauces; carrots, celery and blue cheese; and quinoa whiskey. But first they need a celebratory shot to start things off.

“Let’s wing it,” announces Geoffrey as the guys take shots of the whiskey. “Did that put hair on your chest?” Marc asks Scott after seeing him throw back the entire shot. “Too late for that,” says Scott. “Thirty minutes to drink as much whiskey as possible and perhaps make some dishes while you’re at it,” Ted announces as the clock starts the 30-minute round.

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9 New (and Genius) Ways to Make Your Favorite Dishes

by in Recipes, View All Posts, January 10th, 2017

Even though it’s “new year, new you” season, there are some things we’ll never change — like the meals we make ourselves over and over again. But if you want to freshen up the ol’ routine, you might try a new (and, dare we say, potentially better) technique for getting your favorite flavor fix. These new recipes come with clever twists that give meal prep a makeover.

Sideways Lasagna Roll-Ups (above)

This family-friendly dish (stuffed with the creamy ricotta and comforting sauce that always pleases everyone) becomes worthy of a dinner party with some small tweaks: Build the recipe in a springform pan so you can display it dramatically on a platter, and turn the roll-ups on their sides to show-off the pretty lasagna ruffles and crannies filled with cheese.

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At Last, a Wipeable Onesie for People Prone to Pizza-Sauce Spills

by in News, January 10th, 2017

At last, a Wipeable Onesie for People Prone to Pizza-Sauce SpillsHere’s one for the “products you never knew you needed until someone invented it” file. A tomato-sauce-stain-resistant wipeable onesie — purportedly the world’s first — made especially for those who want to scarf down pizza in their PJs and emerge unscathed. (Well, at least as far as their clothes are concerned.)

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Not-Your-Average Nachos from Kitchen Sink

by in Recipes, Shows, January 10th, 2017

Not-Your-Average Nachos

Chatting with Fanny Slater, a Co-Host on Kitchen Sink

by in Food Network Chef, Shows, January 10th, 2017

Fanny Slater“Yes, my name is actually Fanny, and no, it’s not short for anything.” That’s what Fanny Slater told us when we asked if there was anything she wanted to say to fans to introduce herself. We recently caught up with her on the set of Kitchen Sink, the brand-new series all about party-ready dishes and can-do techniques, and she told us about her style of cooking and a few of her favorite dinners and ingredients. Read on below to hear more from Fanny in a one-on-one chat and learn her secrets to becoming a “CEO.” (Spoiler: It’s not what you think.)

Many Food Network fans might know you from when you won Rachael Ray’s Great American Cookbook competition. But for newcomers, how would you describe your style of cooking? What will you bring to the party on Kitchen Sink?
Fanny Slater: I would say I’m bringing a little fun and silliness and storytelling, and the food that I love to eat from my childhood, which is really what the cookbook was based on. Just what I grew up with and how I put my own spin on it. So [I’m] definitely sort of a storytelling type of person. I love when food has a story behind it.

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