Sometimes a hearty breakfast hits the spot. But when you have three small kids underfoot like I do, it has to be fast. I love assembling these ham, egg and cheese cups because they’re easy and the kids can help — which translates into insurance that they’ll at least try one. In this case, they usually devour them.
“Line” the cups of a muffin pan with low-sodium (non-MSG) ham slices. Add a quarter slice of wheat bread, then break a whole egg in. Sprinkle with salt, pepper and cheese, then bake them for 15 to 18 minutes at 400 degrees F.
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Having the right pots and pans in the kitchen is as crucial to a home cook as having the right ingredients on hand. This 10-Piece All-Clad B3 Cookware Set has a vessel for every job: Boil noodles for Meat and Mushroom Lasagna at the same time that y...
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No matter their reasons for emotional collapses — financial stress, relationship conflicts, personal pressures, employee anxiety — countless restaurant owners and staff members featured on Restaurant: Impossible
have experienced meltdowns on the show. They’ve ranged from minor disagreements and temper tantrum-like behavior to full-blown screaming, door slamming and people ultimately walking out during filming. Robert Irvine
and his team of designers and contractors have been there to witness each disastrous falling apart, and together with the help of staff members’ friends and family, they’re almost always able to remedy the situation. But before peace is restored on set, cameras capture each calamitous moment.
Click the play button the video above to watch a video mash-up of the five most unforgettable meltdowns ever featured on the series. Then tune in to the Season 7 premiere of Restaurant: Impossible tonight at 10pm/9cto see the owner of Mama Campisi’s Restaurant struggle to contain her emotions on set. Watch more top-five video mashups from Restaurant: Impossible, including emotional reveals, dirtiest restaurants and stubborn owners.
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You’ve surely seen him on television as a Chopped judge and as an Iron Chef America superstar in Kitchen Stadium, and you may have even seen him in person at some of his restaurants. But come tomorrow you can hear from Geoffrey Zakarian in one of the most unlikely of places: the radio. For only the third time ever, Geoffrey is teaming up with SiriusXM radio to host a Food Talk broadcast, and the latest show premieres tomorrow, Wednesday, at 7am EST on Stars Channel 106.
This past weekend brought together the most renowned names in the culinary industry at the sixth annual New York City Wine & Food Festival, and Geoffrey kicked off the celebration last Friday by bringing together some of your favorite Food Network stars, including Bobby Flay, Sunny Anderson and Jeff Mauro, plus his fellow members on the Chopped panel, for relaxed chats — and plenty of laughs. Huddled in a studio at the SiriusXM headquarters high atop Manhattan, Geoffrey and his guests munched on sweet and savory bites from his restaurant The National, and dished about some of the most-talked-about topics in the food industry today.
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I question my sanity every year I set out to make my first batch of Concord Grape Muffins for the season. It takes a level of patience to stand at the counter and remove the tiny seeds from each grape with the tip of a paring knife. By time the 8 ounces of grapes I need for a dozen of muffins are ready — after 15 to 20 minutes — I’ve either hit a state of nirvana and can imagine myself seeding a few more pounds, or I swear I’m never doing something so silly again.
Then the muffins come out of the oven, bursting with fragrant pockets of Concord grape jelly. That’s exactly what happens to the grapes as they bake. Once I realize that making these muffins is really two recipes in one — homemade muffins and homemade grape jelly — the effort it takes to prep the grapes is well worth the reward. It also saves me from having to spread jelly on a muffin, and that extra 60 seconds means I’m one minute closer to gobbling up seconds.
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Tyler Florence’s San Francisco restaurant, Wayfare Tavern, fills its menu with a variety of seasonal and local produce. So what better way for Tyler to share his California kitchen than to fly in the freshest vegetables from the west coast straight to New York City for the Wine & Food Festival?
There’s no escaping sugar when it comes to a lollipop–but you can steer clear of artificial colors, flavors and preservatives. Just in time for Halloween, here’s how to make your own delicious suckers with natural flavorings.
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Wonder how Ree Drummond celebrates Halloween? Food Network Magazine caught up with The Pioneer Woman — who lives miles from her neighbors, which makes trick-or-treating a commute. But before Ree and her four children (Alex, 16, Paige, 14, Bryce, 11, and Todd, 9) leave their Oklahoma ranch and drive to the nearest town in search of candy, Ree puts on a pre-party.
Ree’s recipes are simple to prepare and family-friendly. Check out the links below for Candy Corn Popcorn Balls and Bloody Punch, and browse the entire gallery from Food Network Magazine for behind-the-scenes photos and even more recipes.
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He may be a famed food-science guru, the longtime host of Iron Chef America and a revered judge-mentor on Food Network Star, but for the first time, Alton Brown is stepping out of the kitchen and designing something other than food. In partnership with hook + Albert, a brand specializing in men’s accessories, Alton’s launched an all-new line of bow ties called The Alton Brown Collection.
“Basically, these are ties I wanted for myself but couldn’t find,” Alton told Food Network of his idea to begin this venture. He’s been a frequent wearer of bow ties for years, but until now, they’ve been designed and styled by others. This look, however, is wholly his own.
Pieces of The Alton Brown Collection include neutral-colored blacks and whites, plus bright hues like blues, oranges and reds, but what makes the bow ties unique is their patterns and textures. They feature a mix of stripes, specks and plaids, and all come together in harmonious looks. “They’re eccentric but wearable and very clothes-friendly,” Alton explains. “What we’ve done with this collection is hopefully made bow ties that will even appeal to guys who have never given bow ties a thought.”
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When it comes to vegetarian cooking, sometimes all it takes is a little extra protein to transform a seemingly sidelike dish into the star of any meal. Red, black, or white beans, seasoned tofu or a scoop of quinoa all beef up green salads, simply roasted vegetables and whole grains quickly, churning out a finished product that was not only easy to prepare but also hearty enough to count as a full meal. Eggs, too, are a go-to source of filling protein, and given their versatility — think options for scrambling, poaching and frying — they pair well with a myriad of dishes.
Food Network Magazine uses this idea to create its Lentils with Fried Eggs, a quick-to-make recipe full of bold flavors. Start by sauteing shallots and celery with thyme, then add a splash of vinegar and pinch of sugar to balance the acidic taste, and mix in diced tomatoes and brown lentils for substance. After just a few minutes of cooking, add tangy Dijon mustard and fresh parsley, and top each serving of lentils with a butter-fried egg. You’ll want something to sop up the remnants of the rich runny egg yolk and sweet-savory tomato sauce, and for that, soft pita bread is just what’s needed.
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