How to Make All-Natural Easter Egg Dyes with Food

by in How-to, View All Posts, April 9th, 2017

EggsSkip the kit this year and make colored Easter eggs with ingredients from your kitchen. You can use fruits, vegetables and even candy to make brightly colored eggs without any chemicals. All it takes is a bit of patience and some creativity in the kitchen.

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Food Network Staffer Diary: How a Trendy New Cooking Gadget Helped Change My Mind About Steak

by in Community, Product Reviews, April 8th, 2017

For the life of her, my grandmother could never understand why I wasn’t head over heels in love with steak when she, and so many of her generation, came to embrace it as the official dish of the American dream. The daughter of Italian immigrants and the first woman in her family to attend college, beef was more than sustenance for her; it was a luxury. And the fact that she could supply it on her dinner table nearly every night of the week was proof of her success.

This conviction prevailed throughout my childhood, when our dinner table featured a steady rotation of meatloaf, peppers stuffed with ground beef, spaghetti and meatballs, and tough cuts of steak. I don’t mean to sound ungrateful — because we certainly never went hungry. But I always dreaded the steak: large, grayish-brown slabs that took more than a little bit of elbow grease to slog your knife through. (Grandma feared food poisoning more than anything, so every meal she served was treated to a rigorous blast under the broiler.) “Why haven’t you touched your steak?” No one at the table was ever moved by my reasoning.

“Raising cattle takes a big toll on the environment.”

“Red meat is bad for your heart.”

“I don’t like the taste.”

Surrounded by carnivores, I longed to be left in peace with my starchy rice, soft dinner rolls and steamed broccoli.

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15 Ways to Use Boiled Eggs for Breakfast, Lunch and Dinner

by in Holidays, Recipes, April 8th, 2017

Boiled Eggs & Avocado ToastEaster is just over a week away, which means that you may be finding yourself with a few dozen boiled eggs on hand — colored or otherwise. Put them to work in these recipes below. You could end up sprinkling, slicing and serving eggs all week long, with delicious results every time.

Breakfast
Boiled Eggs & Avocado Toast (pictured above)
Just smash up an avocado and layer slices of eggs for an instant breakfast any day of the week.

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What to Watch: Fresh Spring Recipes and the Finales of Triple G Supermarket Masters and Spring Baking Championship

by in Shows, April 7th, 2017

Roasted Spring Rack of Lamb
Stay out of those April showers, and spend your weekend learning some fresh and new recipes from some of your favorite Food Network cooks. On Saturday morning, Ree Drummond is making a Glazed Baked Ham for a Sunday brunch and sharing her recipes for Fried Chicken and Pasta Primavera. Then Trisha Yearwood is making a menu of farm-fresh ingredients, the co-hosts on The Kitchen are making food-inspired bouquets, and Valerie Bertinelli is making a meal centered around her favorite ingredient: lemons.

On Sunday evening, the final four Supermarket Masters are returning to Flavortown Market and competing for a chance to go on the biggest shopping spree ever. Then, it’s a double dose of Spring Baking, and before the night is over, one champion baker will be $50,000 richer.

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Why Some People Can’t Stand Cilantro

by in News, April 7th, 2017

Why Some People Can't Stand CilantroIt’s hard to find someone who’s totally neutral about cilantro. People seem to either truly enjoy the stuff or just totally hate it. You can even find people bonding online about how much the herb — a common ingredient in many world cuisines — disgusts them.

People who like cilantro find it refreshing, vaguely citrus-y. Those who revile it often use say it tastes like soap or lotion or, conversely, something dirty and rotten, like garbage, stinky feet or bugs.

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7 Easy Easter Desserts You Can Make with Pantry Staples

by in Holidays, Recipes, April 7th, 2017

Lemon Macaroon ChicksIf you think that an Easter dessert has to be elaborate and time consuming, think again! We’ve rounded up seven super easy dessert ideas that you can make with what’s already on hand: think store-bought doughnuts-turned bunny butts, jelly beans and chocolate chips that transform macaroons into baby chicks and chocolate coated pretzels turn into sweet candy egg nests.

The best part about these treats? They’re doable at almost any age, so making Easter desserts can be a family project. Skip an extra trip to the grocery store with these festive sweets for Easter.

Lemon Macaroon Chicks (pictured at top)
These sweet little chickadees will brighten up any Easter dessert table. Make the chicks with coconut flakes, store-bought lemon curd and egg whites, then decorate with orange jelly beans for the beaks and mini chocolate chips for the eyes.

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5 Matzo Meals and Snacks You Need This Passover

by in Holidays, Recipes, April 6th, 2017


If you’re keeping kosher for Passover, the fun doesn’t end after you’ve stuffed yourself with matzo ball soup and brisket at Seder dinner. You’ve got to get creative to come up with eight days’ worth of meals free of chametz – “leavened” foods like bread, pasta and grains that are forbidden on Passover. Fortunately, you’ve likely stocked up on matzo, so put it to good use in these outside-the-box, super-easy ideas that will get you through the week.

Even if you’re not observing, these are great ways to use that box of matzo you picked up at the grocery store. Otherwise, you might finish it all simply slathered with butter – that’s also delicious, and we won’t judge. Read more

13 Things You Never Knew About Peeps

by in News, April 6th, 2017

13 Things You Never Knew About PeepsFor chick lovers with a serious sweet tooth, springtime means one thing: Peeps.

The colored-sugar-covered marshmallow birdies and bunnies — made by Just Born, the family-owned company (founded in 1923 in New York, but since 1932 based, appropriately, in Bethlehem, Pennsylvania) also behind Mike & Ikes, Hot Tamales and Peanut Chews — are an Easter-basket staple. We all know that.

Recently the Peeps people taught us a few things you may not know about the seasonal sweets. Peep all the fun facts below.

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Get Your Green On with Springtastic Side Salads

by in Recipes, April 6th, 2017

Though April might have a few gray days and spring showers in store for us, it’s well worth it for all the green goods we get to enjoy at the farmer’s market and on our plates. And one of the best ways to showcase the herbs and vegetables of the season is also the simplest: a salad. Here are 6 side salads to enjoy this spring.

Avocado-Herb Salad with Goat Cheese

Tiffani Thiessen’s dish features avocados, cherry tomatoes, cucumber, parsley and chives for a refreshing medley of flavors and textures. In place of a dressing, the salad is lightly tossed in olive oil, salt and lemon juice, and topped with goat cheese.

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Personalized Potatoes Put a New Spin on Mash Notes

by in News, April 5th, 2017

Personalized Potatoes Put a New Spin on Mash NotesWhether you say po-tay-to or po-tah-to, you gotta call a recent marketing move by a startup called Potato Parcel what it is: a strange, starchy stroke of genius.

In mid-March, a bunch of NBA players started posting to social media photos of potatoes bearing messages or images on them that they had received in the mail. Dallas Mavericks star Dirk Nowitzki got one emblazoned with his own colorful photo. “Whoever sent me this POTATO!!!! Much appreciated….,” he tweeted.

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