Mastering the Elusive Macaron

by in Holidays, How-to, December 13th, 2016

There’s the coconut-based macaroon, wet and miserably dense. And then there’s the ambrosial French macaron — lighter, more ethereal and only a little harder to pronounce (mah-kah-ROHN).

The cupcake craze may have come and gone, but macarons will always have, for me, a timeless mysticism about them. Maybe it’s their aromatic chewiness or their richly scented history as descendants of the medieval Arab world (think pistachios, almond pastries and rose water).

One thing’s for certain: The perfect macaron can be impossible to find.

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12 Days of Cookies: Chocolate-Covered-Cherry Cookies

by in Holidays, Recipes, December 13th, 2016


It’s that time again — Food Network’s annual virtual cookie swap is here! Follow along over the next few days as we offer up a baker’s dozen new cookie recipes. The stars of The Kitchen and the chefs in Food Network Kitchen (our bustling test kitchen) have some ideas that are bound to make it into your annual rotation. Stock up on flour and sugar — you’re gonna need ‘em.

If you always reach for the box of chocolate-covered cherries that lands on the holiday buffet once a year, move these cookies to the top of your baking list. They’ve got everything you love about the elegant candy: good-quality cherries, that festive almond flavor and rich dark chocolate. Fill a box (and tie it up with a bow) for a twist on your go-to hostess gift this year.

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7 Ways to Make Your Home Smell Wonderful for the Holidays

by in Holidays, View All Posts, December 12th, 2016

It wouldn’t be the holidays without all your favorite traditional dishes and sweet treats, of course. But don’t forget how much the scents of the season (pine-y trees, spiced drinks, cookies baking in the oven) really make the holidays feel like they’ve truly arrived. Try these easy ways to enjoy even more seasonal fragrance over the next few weeks.

Put together a simmer pot.

Before you open your door to party guests, throw some herbs, fruit slices or other aromatics into a saucepan with some water. Bring the mixture to a simmer and the steam will fill your home with a subtle scent. Try one of our nine combo ideas, or experiment with your own.

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How to Host the Easiest-Ever Secret Santa Potluck

by in Holidays, Recipes, December 12th, 2016

Yes, the holidays are for spending time with family, but let’s not forget the other meaningful people in our lives: friends, neighbors, co-workers. They deserve a special nod during the season of giving, too, and the best way to cover your gift-giving bases (without going on a spending spree) is none other than the sacred tradition of Secret Santa. If you’re hosting this year, lighten your load by declaring 2016 the year of the Secret Santa Potluck. These festive dishes from Food Network are so quick and easy that you won’t feel any guilt asking your guests to pitch in.

To start, ask one of your guests to whip up a simple appetizer — something along the lines of this creamy wheel of brie (above) topped with orange marmalade, chopped fresh rosemary and toasted pine nuts. Because who doesn’t love cheese?

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Coming Soon: A Big Appetite for Ginormous Food

by in Shows, December 12th, 2016

Ginormous FoodFootlong hot dogs, double cheeseburgers, deluxe pizzas — these are all large-sized foods, to be sure. But on the upcoming series Ginormous Food, host Josh Denny is set to introduce you to next-level-massive dishes that make all others seem downright puny.

Premiering Friday, Jan. 6 at 8|7c, Ginormous Food will go inside restaurants across the country, from Philly to Richmond to Nashville, to showcase the little-known but big and big-flavored bites they’re serving up. On each episode, fans can look forward to learning the ins and outs of these oversize spectaculars — like a bagel that tips the scales at 14 pounds and a Philly cheesesteak that’s layered with no less than 6 pounds of steak — and chatting with the restaurateurs about their menu items. These wow-worthy eats aren’t just impressively sized; they’re also full of unexpectedly bold tastes and textures. Josh will be on hand to see what it takes to put them together and will taste these hearty eats, in all their over-the-top glory, for himself.

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12 Days of Cookies: Katie Lee’s No-Bake Chocolate-Peanut Butter Cookies

by in Food Network Chef, Holidays, December 12th, 2016


It’s that time again — Food Network’s annual virtual cookie swap is here! Follow along over the next few days as we offer up a baker’s dozen new cookie recipes. The stars of The Kitchen and the chefs in Food Network Kitchen (our bustling test kitchen) have some ideas that are bound to make it into your annual rotation. Stock up on flour and sugar — you’re gonna need ‘em.

The easiest cookie you make this holiday season just might also be the one your family can’t stop eating. These require four only ingredients (crackers, peanut butter, chocolate chips and sprinkles) and are the definition of a satisfying, homespun treat.

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Chefs’ Picks: Christmas Dinner

by in Restaurants, December 11th, 2016

Cardoon Gratinata
Chefs’ Picks tracks down what the pros are eating and cooking from coast to coast.

Christmas Dinner
Though it may feel like the Thanksgiving feast just ended, it’s already time to start decking the halls, trimming the tree and gearing up to prepare yet another festive meal. Don’t let holiday fatigue take over. We’ve rounded up a menu of inspiring dishes by checking in with chefs across the country to find out which recipes make the cut for their Christmas spread.

A Surprising Italian Side
Chef de Cuisine Justin Winters of Boston’s La Motta’s likes to stick with an Italian standard that is often a surprise for most Americans: cardoon. A cousin of artichoke that has slender stems similar to celery, this vegetable is a common addition to the Christmas table in various regions of Italy. Read more

The Pioneer Woman’s 15-Minute Eggs Benedict — Most Popular Pin of the Week

by in Community, December 11th, 2016

Eggs BenedictWe’re approaching mid-December, which means that you’re likely knee-deep in all things holiday treats. Whether you’re making fudge to give, truffles to pass or cookies to simply eat by yourself (no judgment whatsoever — we may or may not be doing the same thing), you may be reaching your limit of sweets. When that time comes, look to a satisfying breakfast to kick off the day on a hearty, decidedly savory note. In this week’s Most Popular Pin of the Week, The Pioneer Woman puts a quick-fix spin on a morning classic: eggs Benedict. Her secret for simplicity is a blender hollandaise sauce, which she brightens up with a squeeze of fresh lemon juice.

For more wake-up-worthy breakfast ideas, check out Food Network’s Let’s Rise & Shine board on Pinterest.

Get the Recipe: Eggs Benedict

12 Days of Cookies: Minty Christmas Tree Cookies

by in View All Posts, December 11th, 2016


It’s that time again — Food Network’s annual virtual cookie swap is here! Follow along over the next few days as we offer up a baker’s dozen new cookie recipes. The stars of The Kitchen and the chefs in Food Network Kitchen (our bustling test kitchen) have some ideas that are bound to make it into your annual rotation. Stock up on flour and sugar — you’re gonna need ‘em.

These cookies look adorable lined up on a platter like an edible Christmas tree farm. The key to their tidy shape is the sugar cookie dough, which doesn’t spread when baked. Decorated with nonpareils, the cookies have a classic, charming look, but — surprise! You get to enjoy a crisp mint flavor when you take a bite.

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Hometown Hungers: San Francisco Cioppino

by in Restaurants, December 10th, 2016

Cioppino
When the fog rolls through the waterfront city of San Francisco, few dishes can ward off the ensuing chill like a steaming bowl of cioppino.

This tomato-based stew sings with the flavors of the sea, as any version done right comes crammed with a veritable bounty from the ocean in every bite. Though seafood is the constant of this dish, there is no set standard as to what kind must be used. Seasonings and type of stock also vary, though the base traditionally includes tomatoes.

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