by Maria Russo in Recipes, March 26th, 2015
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.
by Bev Weidner in Family, Recipes, March 25th, 2015
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.
by Amy Reiter in Food Network Chef, News, March 24th, 2015
PIZZA. It’s pretty much the one food that satisfies the entire world. Every single person on the planet. Every last human being, I tell you!
Don’t quote me on that.
What’s even better than an incredible pizza with gourmet toppings and loads of fresh cheese? Pizza ROLLS. Kind of like the ones you ate after school as a tot, but better! These are fluffier. These are cheesier. These have spinach in them so that you can say your kids ate a salad.
Oh, by the way, I’m Bev! I’m new. Does my hair look OK? I’m so, so excited to be here, starting a brand-new series on FN Dish! I’m going to be sharing two-part recipes with you, with the first part of each recipe being kid-friendly, and the second half being fit for grown-up faces. Strong enough for a man, but pH balanced for women.
Wait, that’s … hold on.
So my recipe today is obviously pizza. It starts off as homemade rolls for your littles, and then gets a little fancy face-lift for your adult mouth.
by Amy Reiter in News, March 24th, 2015
The James Beard Foundation announced the nominations for its 2015 awards Tuesday morning in a breakfast ceremony at the James Beard House in New York City. Food Network talent and shows are among the proud nominees for the prestigious awards, considered the Oscars of the food world, which honor culinary-industry leaders across 59 categories.
Ina Garten, who won the 2014 James Beard Foundation Award for Outstanding Personality/Host for her Food Network show Barefoot Contessa: Back to Basics, has been nominated again this year in that category for her work on the show. Her fellow nominees are Vivian Howard, host of A Chef’s Life on PBS, and Pete Evans, host of Moveable Feast with Fine Cooking, also on PBS.
Food Network’s Bobby Flay’s Barbecue Addiction, hosted by Bobby Flay and produced by Bobby Flay and Kim Martin, is nominated in the category of Television Program, in Studio or Fixed Location. The other nominees in that category are Martha Stewart’s Cooking School and Sara’s Weeknight Meals, which both air on PBS.
by Maria Russo in Shows, March 24th, 2015
You know how sometimes you really want a boiled egg, but you’re just too lazy to cook one? Yeah, well, maybe not. But if that ever does happen to you, you’re now totally covered, thanks to a new product called Yowk.
Produced by the New Egg Company and just introduced at IFE 2015, which bills itself as the “U.K.’s largest food and drink event,” the Yowk is basically a boxed kit containing a “British free range and fully pasteurized” egg, a plastic egg cup, a packet of breadsticks (for dipping), salt and pepper, and a “spooth” (for spooning and shell-cracking), according to the product’s official website. Add hot water, wait five minutes, and voila – you’ve got your low-fat, high-protein snack, breakfast or lunch (aka your basic soft-boiled egg).
by Maria Russo in Recipes, March 24th, 2015
All Cutthroat Kitchen chefs are notoriously diabolical — with their penchant for mind games and ease in doling out doom. But every once in a while we see a contestant who isn’t just a wicked-good competitor but rather a contender on a whole new level of evil. In the all-new upcoming tournament, Cutthroat Kitchen: Evilicious, these especially fierce fighters will take their places in the Cutthroat arena for a second round of battles and, of course, all-new opportunities to sabotage.
On Sunday, April 19 at 10|9c, the first round of this five-part tournament will kick off with four returning chefs. The winner from that heat, plus the victors from the next three matchups, will come together in a nail-biting tournament finale on Sunday, May 17 at 10|9c, and ultimately only one competitor will earn the title of Evilicious Champion. Since all 16 of the competing chefs have battled before, they’re no strangers to the hilariously awful tests they’ll face in the name of sabotage. In fact, they relish in the chaos — especially when they’re responsible for creating it for others.
by Maria Russo in Events, March 24th, 2015
Forget everything you know to be true about tiny plates of overdressed lettuce — those are side salads, and perhaps boring ones at that. Loaded with fresh flavors, colorful ingredients, and plenty of crunchy and cheesy textures, these over-the-top salad recipes will bring greens out of the shadows and into the shining role of entree. Get Food Network’s best-ever main dish salads below — each is a hearty, satisfying meal worthy of the spotlight.
5. Chef’s Salad — A trio of deli meats, plus buttery Swiss cheese, cool avocado and juicy cherry tomatoes beef up a classic base of greens, which you can toss with a topping of your choice. How about shallot vinaigrette or blue cheese dressing?
4. Farro and Kale Salad — “It’s got a nutty texture and flavor to it,” Giada De Laurentiis says of the Italian grain she pairs with kale in her warm, citrus-dressed salad. For extra richness, she mixes crumbled goat cheese into this easy salad just before serving.
If fans’ support for Kids Baking Championship, Duff Till Dawn and Holiday Baking Championship are any indication, many a Food Network viewer has a sweet tooth. This spring, Share Our Strength is giving fans the opportunity to bake their hearts out for a worthy cause: their annual Bake Sale for No Kid Hungry. Now in its 13th year, this annual nationwide fundraiser has raised more than $10 million to help end childhood hunger in America, and so far more than 1.4 million people from coast to coast have participated in selling their sweetest treats.
This year’s challenge weekend is from April 17 through 19, and while bakers are encouraged to host their sales on those days in an effort to blanket the country in bake sales all at once, they can be held anywhere at any time. As you look ahead to spring, consider setting up shop with your most-decadent desserts for sale outside a supermarket, at your local town’s festival, or at your school or workplace. Each baker who raises at least $1,000 will be inducted into the Bake Sale Rock Star Club.
For more details and to sign up to host a bake sale, visit here.