Power Balls — The Weekender

by in Recipes, January 22nd, 2015

Power BallsMy husband and I are working on buying our first house. So far we have done a ton of research, taken carloads of stuff that we don’t want to move to Goodwill and pulled way back on our spending in order to save every extra penny for this giant purchase.

One way we’re tightening our budget is by focusing on our food expenses. I’ve given up $4 cups of pour over coffee, and my husband is taking his lunch to work most days. We’re focusing on meal planning, reducing waste and eating less meat.

I’m also trying to make a few snack-y convenience foods to replace the ones I might otherwise buy while I’m out running errands, which is how Trisha Yearwood’s Power Balls came into my life.

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Chefs’ Takes on the Gooiest Mac and Cheese Ever — Comfort Food Feast

by in Recipes, January 22nd, 2015

Macaroni and CheeseWhen you have a hankering for some serious comfort, a bowl of steamy macaroni and cheese is perhaps the only way to go. But before you put a from-the-box take on mac on the stove — or, dare we say, in the microwave — stir together a cheesy, comforting bowl of macaroni and cheese the from-scratch way. These mac and cheese recipes from your favorite Food Network chefs should help the cause.

The best things in life don’t need to be fiddled with, and Tyler Florence’s recipe for classic Macaroni and Cheese is creamy, dreamy proof. With elbow macaroni, grated cheddar, and a little depth from dry mustard and thyme, Tyler’s dish is a go-to recipe to have in your arsenal.

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Fan Favorites: Your Picks for the Best. Breakfast. Ever.

by in Shows, January 22nd, 2015

Best. Breakfast. Ever.It was all about next-level takes on morning meals this week as both Food Network chefs and stars revealed sweet and savory picks like indulgent red velvet waffles and super-stuffed breakfast burritos on the premiere of Best. Breakfast. Ever. Fans, too, spoke up in favor of their most-mouthwatering breakfasts, as readers from coast to coast shared tales of coffee cakes with a view in California and fruity French toast in Atlanta, and showed over-the-top support for a certain spot in Chicago. Read on below for all of the details.

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Restaurants Revisited: Top Turnarounds

by in Shows, January 21st, 2015

Paul's Bar & BowlingNo matter how dire the scene may be when Robert Irvine arrives at a business, he’s not one to back away from his mission. Over the course of nearly nine seasons, Robert’s surely been tested with fiery owners, filthy kitchens and family feuds, but through it all, he and his Restaurant: Impossible team have given even the seemingly farthest-gone eateries a second chance at success, all with only $10,000 and 48 hours to work. On tonight’s special episode of Restaurant: Impossible, Robert looked back at some of the most-unforgettable transformations, reliving the process it took to shift owners’ perspectives, as well as their kitchens’ cleanliness and dining rooms’ design, and ultimately revealing the impressive finished updates.

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Best 6 Ways to Enjoy Buffalo Chicken

by in Recipes, January 21st, 2015

Fried Buffalo Wings with Blue Cheese DipGame day may be about the football game first and foremost, but surely Buffalo chicken wings are a close second in importance. Sweet, spicy and saucy, the tried-and-true wings are tailgating must-haves, but the flavors of chicken and Buffalo sauce shine beyond the bone-in meat. From Ree Drummond’s entree salad and Jeff Mauro’s satisfying sub to Food Network Magazine’s decadent mac and cheese, read on below to learn all-new ways to celebrate this classic football food.

1. Fried Buffalo Wings with Blue Cheese Sauce — Food Network Magazine’s bold rendition (pictured above) of the beloved Buffalo wings is a no-fail crowd-pleaser. After a quick deep-fry, toss the golden-brown wings in a buttery hot sauce, and serve alongside a cooling blue cheese-sour cream sauce.

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Caption It: Coaching from the Sidelines — Worst Cooks in America

by in Shows, January 21st, 2015

Worst Cooks in AmericaOn Sunday’s upcoming episode of Worst Cooks in America, the remaining eight Boot Camp recruits will have to face their fears — of the fryer, that is. Tyler Florence and Anne Burrell have them cook Game Day foods with recipes that all require the use of a deep fryer. But what the recruits don’t admit to at first is that their fears go way beyond just the fryer: One has an actual phobia when it comes to condiments, and the other gets queasy at the sight of fish.

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Rolled and Wrapped Recipes for Game Day

by in Recipes, January 21st, 2015

Wraps and Rolls for Game DayBreak out the tortillas (and more unexpected ingredients) for rolled and wrapped game-day appetizers that will be met with resounding cheers. These make-ahead, bite-size riffs on game-day favorites are easy to make and even easier to eat, so you won’t be spending your game-day viewing party holed up in the kitchen.

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Say “Cheese”: Bite Into Big Block of Cheese Day with These Gouda Recipes

by in Community, January 21st, 2015

How to Set Up a Cheese PlateIt’s no secret that cheese may be the ultimate in comfort food, but at the White House, it’s apparently known for its crowd-pleasing properties as well.

In 1837 then-President Andrew Jackson welcomed Americans into the White House for an open house, where he served visitors slices of cheese off a 1,400-pound block of cheddar and invited them to speak about the most-topical issues of the time. For the second year in a row, the Obama administration is paying tribute to President Jackson’s approachability by hosting a virtual Big Block of Cheese Day wherein all Americans can discuss the key points heard during President Obama’s State of the Union address yesterday. All day today, you can join the conversation on social media by using the hashtag #AskTheWH; pose questions on Twitter, Facebook, Instagram and Tumblr for political figures like the White House Press Secretary and Madam Vice President, Dr. Jill Biden, as well as several departments, including the departments of Labor and Transportation.

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The More Bizarre the Baskets, the Better — Chopped After Hours

by in Shows, January 20th, 2015


For the Chopped judges, there is no such thing as too bizarre a basket. They’re willing and able to take on even the weirdest one of all. And the entree round from tonight’s Chopped episode was pretty odd, to say the least, containing goat heads, flaming shiso, blue foot mushrooms and kholodets. Judges Chris Santos, Alex Guarnaschelli and Geoffrey Zakarian were excited to get their hands on these ingredients without any aversions — except for maybe Chris, who thinks, of all the ingredients, the kholodets, a Russian jellied meat dish, looks the least appetizing.

Ted Allen wonders if they have any ideas for these unusual ingredients. “I’m quite certain based on history we’re going to come up with three wildly different ideas,” Chris tells Ted about the possibilities that the basket presents. “I think this is a great basket to showcase using ingredients we might not otherwise think are going to become anything,” says Alex. With just 30 minutes on the clock, the judges get right to cooking. “It’s so serious in here,” says Ted. “You guys do know that no one is getting chopped, right?”

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How Many Slices of Pizza Does the Average American Eat in a Lifetime?

by in News, January 20th, 2015

PizzaNo matter how you slice it, we Americans love our pizza. But is there a way to quantify just how much we love it? It turns out that there kind of is.

According to a poll conducted by the restaurant chain CiCi’s Pizza and reported in the New York Daily News, the average American will devour at least 6,000 slices during the course of a lifetime. CiCi’s survey of 1,000 people also found that one-third of those who eat pizza do so at least once a week, and one in 10 of us eats as many as three slices as often as three times a week. And while 85 percent say they eat pizza mostly because they enjoy the way it tastes (thin crust or deep dish, one-third of us don’t care which), 47 percent of us admit that convenience is a pretty big factor too.

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