by Foodlets in Family, March 28th, 2015
by Amy Reiter in News, March 27th, 2015
As the mom of four kids under age 6, I’ve found the secret to stocking a useful pantry: Every item needs to be versatile. From breakfast to lunch and snacks through dinner, my favorite pantry items can be used over and over again in totally different ways.
Old-Fashioned (Whole) Oats: I buy the generic store brand. While we make our share of oatmeal in the morning — three minutes in the microwave, then drenched in whole milk and sprinkled with chia seeds and dried fruit — there’s so much more!
Breakfast: Banana Oat Cup Muffins with Peanut Butter and Jam
Snack: 2-Ingredient Cookies
Dinner: New Classic Meatloaf
by Allison Milam in Community, March 27th, 2015
When it comes to Kit Kat creativity, we American candy-bar lovers have nothing on our Japanese counterparts. In Japan, where Kit Kats are crazy popular, Nestle offers a variety of limited-edition Kit Kat flavors, many of them season- and holiday-specific.
You got your cheesecake-flavored Kit Kats (of various sorts), your pineapple Kit Kats, your kiwifruit Kit Kats, your maple Kit Kats, your choco-banana Kit Kats – even your baked potato Kit Kats and your soy sauce Kit Kats. You got your Christmas Kit Kats, your Halloween Kit Kats and your cherry-blossom-season Kit Kats.
This year, for the first time, Nestle is offering special Easter-edition Kit Kats: Apple Pie and Carrot flavor.
by Rosanna Talarico in Shows, March 27th, 2015
No matter your Instagram following, your filtering prowess or your like-to-minute ratio, nothing truly proves #deliciousness like an old-fashioned, ready-set-go contest. Every other week, we’re coming your way in search of the greatest creations made in your very own kitchen. When we call out the theme on Instagram, put your cooking skills to the test by whipping up your go-to Food Network recipe, snapping a photo and tagging #FoodNetworkFaves for your chance to be featured on FN Dish!
This time, we asked you to share your latest, greatest batch of cookies with us on Instagram — and, my, oh my, did you deliver. Our #FoodNetworkFaves hashtag blew up with cookie creations, from chocolate chipped and sprinkled to sandwiched and iced, with eye-popping batches of buttery beauty showing up in every square of our feed.
Behold, our first round of #FoodNetworkFaves with our four favorites!
Pictured above, @eunamaes has a batch of quintessential chocolate chip cookies cooling, just moments before they were probably devoured.
by Lauren Miyashiro in Food Network Magazine, March 26th, 2015
Start prepping the Easter menu this weekend on Food Network. Tune in on Saturday for Easter festivities and recipes on new episodes of The Pioneer Woman and The Kitchen. Ree Drummond will be making traditional holiday dishes like Hot Cross Buns, Tortellini Primavera, Crudite Basket with Spinach Dip and Crispy Easter Eggs for the kids. Then, the cast of The Kitchen is cooking up classics like stuffed pork loin and leg of lamb. Pastry chef Johnny luzzini stops by to show off his unique carrot cake. Watch to find out how you can enter to win an Easter basket filled with kitchen must-haves (pictured above).
On Sunday, watch Farmhouse Rules and join Nancy Fuller as she makes a delightful lunch of Poached Salmon Salad, Herbed Rice Pilaf and Asparagus with Hollandaise sauce. Then, on Sunday night, stay tuned for Guy’s Grocery Games, All-Star Academy and Cutthroat Kitchen to cheer on the chefs as they battle for victory.
by Allison Milam in Recipes, March 26th, 2015
Call it egg in a basket, toad in a hole, egg in a frame or one-eyed jack; an egg fried in a hole of toast is nothing new, but it’s still amazing. You’ll be met with smiles round the table each time you serve the sunny-side up breakfast treat — bonus points if it’s a weekday. Whether it’s because the bread gets extra buttery in the skillet or because there’s almost always a debate over what to call it, the simple trick makes regular ol’ eggs and toast so much more fun. But why confine your runny yolk to sandwich bread? What’s stopping you from cracking an egg into the center of a fluffy, glazed doughnut?
Food Network Magazine’s dozen new ideas for eggs in holes are groundbreaking. You already know putting a fried egg on top of almost everything instantly amps up the craveability factor. The same theory applies to eggs’ nests: pizza, doughnuts, grilled cheese sandwiches, you name it. Pick your nest and put an egg in it.
by Maria Russo in Recipes, March 26th, 2015
Chances are you’ve ladled out your fair share of mashed potatoes over the years. Though this creamy, dreamy side could never, ever get old, there’s something to be said for dressing up your family’s tried-and-true recipe every once in a while. This week, in celebration of our first installment of Sensational Sides, we’re digging into mashed potato recipes that come to the table with a few extra-special touches.
When you sink a spoon into Giada De Laurentiis’ Baked Mashed Potatoes with Parmesan Cheese and Bread Crumbs (pictured above), you’re met with a crunchy, buttery topping that contrasts just right with the creamy, rich mashed potato center. Browned on top and served in a casserole dish, this cheesy take on mashed potatoes gives a special edge to a weeknight staple.
by Maria Russo in Shows, March 25th, 2015
How many times have you been driving home from work, famished, thinking that it would just be easier and quicker to simply phone in your dinner order rather than cook for yourself? The temptation is real. But if you fight the urge, you’ll surely be rewarded because, believe it or not, cooking dinner at home doesn’t have to be an involved, lengthy process. All you need are a few go-to recipes that can be ready in minutes — and not mere salads or sandwiches, but full, hearty meals. Take a look at our five top picks below for speedy supper inspiration. All of these recipes can be on the table in 30 minutes or less.
Ground Chicken Tacos with Creamy Salsa (pictured above): Simmering the chicken with fresh vegetables and a homemade seasoning mix guarantees plenty of flavor in Sunny Anderson’s crunchy-shelled tacos. Instead of finishing the tacos with everyday sour cream and salsa, she combines those classic fixings for a cool yet spiced topping made with fresh tomatoes, chopped jalapeno and sour cream, plus a squeeze of lime juice for extra brightness.
by Hedy Goldsmith in How-to, Recipes, March 25th, 2015
Though Robert Irvine can’t anticipate the exact state a restaurant will be in when he arrives for a Restaurant: Impossible mission, there are a couple of things he’s come to expect at every overhaul: one failing restaurant and one last chance to save it from the brink of closure. His latest mission, in Summerville, S.C., caught him by surprise, though: Upon meeting Robert, Frankie Valentino asked him to transform not just one of his family’s Italian-focused eateries, but both of them. The Valentino family owns both Valentino’s and Italian Bistro, and both businesses were in dire need of support if they were to have any hope of a future. Sure enough, in true Irvine fashion, Robert completed this double-duty mission with roaring success. Read on below to hear from Frankie and find out how both restaurants are faring today.
According to Frankie, business at “Valentino’s is currently up by 30 percent and the Bistro by 20 percent.” He adds that “the new design is working great” and “it looks brighter [and] modern.”
by Joseph Erdos in Shows, March 25th, 2015
Pastries cut into bar-shaped pieces never really go out of style. When one food magazine writes a story about bars, every other food magazine fires back with its own take on these simple-yet-delicious bites of happiness. With a handful of recipes for crusts and toppings, you can easily make bar cookies completely interchangeable.
If you find a crust that you like, let’s say a shortbread crust, play around with the topping. Perhaps make a pecan, Key lime or lemon filling, or even a fudgy brownie bar, with an oatmeal brown butter crust.
On All-Star Academy, Sundays at 9|8c, each team of home cooks is mentored by an expert Food Network chef. The four mentors pass on their culinary knowledge to their mentees, teaching them cooking skills, how to react to certain situations and how to deal with the pressures of time management. But the experts weren’t born with this knowledge; they too had to learn it from someone when they were first coming up in the ranks as professional chefs. Their mentors also had to teach them technique and how to find focus in the kitchen.
FN Dish recently caught up with the mentors of All-Star Academy to find out who those influencers were, what they learned from them and how they made a difference in their lives, personally and professionally. Alex Guarnaschelli, Bobby Flay, Curtis Stone and Michael Symon reveal their mentors, and you might be surprised to find out some have even shared the same mentor, or have been one another’s mentor.