Lunchbox Resolutions

by in Recipes, January 2nd, 2016

Winter break is just long enough to fall out of good eating habits, so seize the first weekend of 2016 as a chance to prepare a rotation of healthy lunches for the upcoming week. When mapping out a meal plan, look for recipes that are quick but balanced — preferably ones that freeze well and yield large batches. If you’re making lunch for the whole family, it can be tricky finding dishes that pique everyone’s interest. With that in mind, we’ve got a versatile lineup of soups, wraps and more that will carry you through a week of wholesome eating, whether you’re packing a lunchbox for your elementary school-aged kid or your own office lunch hour.

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What to Watch: Healthy Eats on The Kitchen, and the Premiere of Worst Cooks in America

by in Shows, January 1st, 2016

Worst CooksThe new year is a chance to reset after all of that indulgent holiday food, so this weekend all the Food Network chefs are sharing new recipes and tips for clean, nutritious eating. First up on Saturday, Ree Drummond is fixing up meatless meals like Greek Grilled Eggplant Steaks and Tofu Lettuce Wraps. Next, Trisha Yearwood is lightening things up with a breakfast smoothie, whipped sweet potatoes and guilt-free chicken salad. Then, a new episode of The Kitchen is all about nutritious meals like veggie noodles, Jeff Mauro’s beet burger and 100-calorie snacks. Finally, Valerie Bertinelli is preparing a veggie and egg white fajita, grilled chicken veggie soup and a mini pear-compote crumble for dessert.

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5 Hangover Breakfasts You’ll Thank Us For Tomorrow

by in Holidays, Recipes, December 31st, 2015

Hangover Breakfast SandwichesIf there’s any day that might start with the symptoms of a hangover, it’s tomorrow: the night after New Year’s Eve. In preparation for tomorrow’s wake-up call, plan on a breakfast start that will ease you into 2016, no matter how you’re feeling. There might not be any scientific evidence that food actually cures a hangover, but these recipes for filling hangover breakfast sandwiches and made-for-morning comfort-food casseroles (plus probably some coconut water and ibuprofen) will put you on the road to recovery after a night of indulgence.

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3 of a Kind: Steeped Cocktails

by in Restaurants, December 30th, 2015

Shaken, stirred … or steeped? French press coffee is served after dinner at many restaurants across the country, but a select few spots are steeping cocktails to serve in these press pots, too. Turns out, manual coffeemakers work perfectly for booze infusions like fresh fruit, herbs and spices. These three restaurants and bars prove that coffee tools don’t have to be one-beverage wonders.

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6 Celebratory Desserts for New Year’s Eve

by in Holidays, December 30th, 2015

Ring in the new year with Food Network’s classiest desserts, from molten chocolate cake to delicate lemon bars finished with a sweet dusting of confectioners’ sugar. Best of all? Each recipe is individually portioned for easier serving and cleanup.

Molten Chocolate Cake with Crushed Candy Canes (pictured at top)
Molten chocolate cakes couldn’t be easier to make, but thanks to their soft, oozy center, they always steal the show. Anne Burrell’s decadent recipe features a cool peppermint topping — a perfect seasonal accent, and a great opportunity to use up the last of your Christmas candy canes.

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Chopped Junior-Inspired Lunchboxes: Tofu Cocktail

by in Shows, December 30th, 2015

tofu cocktailThis week’s mystery baskets on Chopped Junior were filled with sweet ingredients like gingerbread cookies, birthday cake and candy dots! But when it came time to develop a lunchbox dish, we decided to go for savory and focused on the tofu from the appetizer challenge.

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Upside-Down Orange-Almond Cake — Bake-Ahead Batches

by in Recipes, December 29th, 2015

Upside-Down Orange-Almond CakeThis is my very favorite gluten-free cake base. I use it all the time. I’ve made it into lovely layer cakes, Boston cream pie, perfect petit fours and every upside-down fruit cake that you can imagine. The key to its perfect tender, buttery crumb is almond flour — my secret weapon for gluten-free baking.

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Parties at Stonehenge Rocked

by in News, December 29th, 2015

Parties at Stonehenge RockedLooking for a totally rad party-theme idea? One word: Stonehenge!

About 4,500 years back, the celebrations enjoyed by visitors to the upright prehistoric-stone monument in Wiltshire, England, were “epic barbecues,” according to NPR’s The Salt blog.

New details about the revelry and feasts enjoyed by travelers to Stonehenge around the winter solstice, many of whom stayed at Durrington Walls, a village nearby, are starting to emerge, NPR reports, citing recent research published in the journal Antiquity.

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How to Celebrate New Year’s Eve at Home with Your Kids

by in Family, Holidays, Recipes, December 28th, 2015

Lamb Sausage in Puff PastryWhen you’re little, celebrating New Year’s Eve is really just a fun reason to have special food, and this menu doesn’t disappoint! Offering a buffet of simple but festive fare is the way we love to ring in the new year with our own brood of four.

The Setup:
Create a kids’ table with party hats and noisemakers at each place. It doesn’t have to be elaborate; just throw a sheet over the craft table and get them set up. Then offer a buffet, lined with all the food. Set it out all at once, or in a couple of shifts. The second way, kids have a better chance of seeing everything.

The Menu:
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Baked Eggs with Curried Spinach — Meatless Monday

by in Recipes, December 28th, 2015

Baked Eggs with Curried SpinachIf holiday guests are lingering at your house this week — and surely looking for something to eat — stick with easy, speedy all-in-one meals to save you prep time in the kitchen, especially when it comes to breakfast. For morning meals and a hearty meat-free option any time of day, eggs are a go-to pick to deliver filling, protein-rich dishes. And, perhaps most importantly during the busy holiday season, they cook up in a flash.

For a next-level spin on the usual egg-and-toast plate, Food Network Kitchen chefs introduce the warm, slightly smoky flavor of curry in their quick-fix recipe for Baked Eggs with Curried Spinach, featured in Food Network Magazine. Just as you’d simmer eggs in marinara sauce for classic eggs in purgatory, this recipe comes together by cooking the eggs on a bed of spinach, curry sauce (the store-bought kind is A-OK) and red lentils, which deliver extra heft. A splash of heavy cream adds a luxurious richness to the dish, while warm naan bread offers welcome possibilities for dunking and soaking up the savory sauce. Though eggs may be traditionally thought of as a morning meal, keep this recipe on hand for fuss-free lunches or a lighter dinner too.

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