by Maria Russo in Events, News, February 24th, 2017
by Elizabeth Brownfield in In Season, Recipes, February 23rd, 2017
The team here at Food Network is enjoying a mini spring break of sorts. Along with some of your favorite chefs and many of the most-revered names in the restaurant industry, we headed south to Miami and are spending the weekend at the South Beach Wine & Food Festival, which brings together stars like Bobby Flay, Alex Guarnaschelli, Trisha Yearwood, Guy Fieri and Giada De Laurentiis for four days of celebrating all things food and drink — and plenty of eating and drinking, of course.
Thursday marked the first night of this 16th annual culinary extravaganza, and in true Florida form, sun-kissed guests donned their sandals and packed into the seaside tents to join pals Alex Guarnaschelli and Valerie Bertinelli as they hosted an opening-night soiree. At Italian Bites on the Beach, as guests danced in the sand to the sounds of a live band, chefs and restaurateurs doled out some of Italy’s most-craved comfort foods, from pizza, pasta and saucy meatballs to lemony cupcakes and rich cannoli. And here’s the thing: ordinarily we wouldn’t consider these plates beach fare. After all, they’re often warm and covered with sauce, not often an ideal combo when you’re already sitting in hot, messy sand. But as we made our way from booth to booth, tasting each of the items up for grabs, we couldn’t help but realize just how right it is to eat Italian food on the beach.
by Colleen Park in Recipes, February 23rd, 2017
We’re in the final stretch of cold, grey winter…but we’re still a long way off from the season of juicy tomatoes and basil plucked from our backyards. Get yourself through the final stretch with these 8 beautiful salads showcasing vibrant winter veggies like ruby-hued beets, spicy pastel radishes, sweet-tart apples and jewel-like pomegranate seeds.
Earthy red beets, fresh mint, crunchy pistachios and a Greek yogurt based dressing combine to make our Beets With Creamy Balsamic Vinaigrette and Mint (pictured above).
by FN Dish Editor in Shows, February 22nd, 2017
When we’re struggling to get through the grayness of winter, more often than not, our thoughts turn to dinner. And on these wearying days, happiness looks a lot like a bowl of warm, stick-to-your-ribs mac and cheese. For all the dreamers with visions of cheesy pasta dancing in their heads, here are 6 versions worth fantasizing about.
Baked Macaroni and Cheese Recipe
Food Network Magazine’s recipe takes all the traditional elements of a baked macaroni and cheese dish and does one better. To start, a classic butter-and-flour roux takes a spicy turn with hot sauce, Worcestershire sauce, mustard powder and cayenne pepper. On the ooey-gooey side of things are four different cheeses: a blend of white American, sharp yellow cheddar and Havarti in the sauce; and grated Parmesan in the topping. To finish, the recipe calls for switching up breadcrumbs in the topping with crushed butter crackers.
by Rachel Trujillo in Recipes, February 22nd, 2017
Guy Fieri has invited 16 of the best Guy’s Grocery Games winners back to compete in an epic five-week competition beginning Sunday, March 12 at 8|7c. In the Supermarket Masters tournament, the group of experienced Triple G veterans will be tested in new challenges with the most-unforgettable twists Flavortown Market has ever seen. Troy Johnson, Marc Murphy, and Aarti Sequeira will decide which chefs will check out, and who will advance to the finale. The winners of the four preliminary rounds will earn $10,000, and will face-off for a shot at a shopping spree worth $25,000.
Get the Episode Lineup.
by Amy Reiter in News, February 22nd, 2017
Comfort can be found in a variety of things: a warm cup of coffee, the soft hug of the perfect sweater or your favorite meal baking in the oven. While many meals are considered comfort foods, the inclusion of cheese, carbs and a decadent sauce really takes the dish to the next level. And lasagna, the perfect combination of all three, is one of our go-to choices. Read more
by Lauren Piro in Recipes, February 21st, 2017
If you’ve tossed food a day or two past the “sell by” date on its label, figuring it’s not safe to eat, you may have been throwing away perfectly edible food. Such labels often mean the food tastes best — fresher — if it’s consumed by that date, but not that it’s not safe to eat thereafter.
Bummer about all the wasted food, but you’re surely not alone. Most of us, when it comes right down to it, have no real clue what those dates on the packaging of the foods we eat are trying to tell us. “Sell by,” “best by,” “use by,” “better if used by” and (more starkly) “expires on” — what’s the difference, and what are we supposed to do once the date that follows those words has past?
by Amy Reiter in News, February 20th, 2017
In America, we aren’t strangers to the comforts of curling up in a fuzzy blanket, book in one hand, cocoa in the other. But in Denmark, coziness (and all its accessories — fireplaces, knit socks, sweet treats, candlelight and good friends) is practically a national sport. The Danes call it “hygge” (pronounced “hoo-gah”), and you likely heard about it late last year when several books on the subject hit shelves and turned the Danish tradition into a full-blown lifestyle trend. Why are we not surprised? Adopting a trend that basically involves getting into your comfiest pajamas and never leaving the couch is pretty much a no-brainer. When your family is ready for some major hygge time, dial it up the with one of these recipes — some inspired by traditional Scandinavian dishes, and others with a more American flair.
Ginger Molasses Skillet Cookie (above)
In Denmark, it’s not hyggeligt without sweets, and this skillet cookie (with its Scandi-inspired icing design) is a no-fuss way to get your whole crowd in a comfy state-of-mind instantly.
by Sara Ventiera in Restaurants, February 19th, 2017
Why take the time to season your meat the old-fashioned way — painstakingly preparing it with spice blends, brines, rubs and marinades — when you can tuck a hot-chili stick in it and call it a day?
A California-based company called Sugarmade, which, according to its website, specializes in promoting products that “hold disruptive potential to current markets,” is launching Sriracha Seasoning Stix, aka “Rooster Stix.”
by Maria Russo in Recipes, Shows, February 18th, 2017
Chefs’ Picks tracks down what the pros are eating and cooking from coast to coast.
After an exhilarating day on the slopes, there’s no better way to wind down in alpine environs than by taking part in that festive tradition known as apres ski, which typically involves socializing over bites and beverages. Here four ski town chefs divulge their favorite apres-ski dishes, drinks and destinations. Read more
There’s a time and a place for super-fancy, knife-and-fork-needed appetizers, but game night isn’t it. When you invite pals over for a few rounds of poker or a no-holds-barred Scrabble face-off, what you’re likely craving is something easy, not necessarily elegant. And on those occasions, it’s A-OK to take a few welcome shortcuts from the supermarket. The key is dressing them up to make them your own. On this morning’s all-new episode of The Kitchen, the co-hosts hosted a game night of their own, complete with a menu of fuss-free eats and drinks, including two appetizers that get their start from the freezer section. Read on below to get the can-do recipes, then check out all of the how-tos from the show.