by Lauren Piro in Holidays, Recipes, May 5th, 2016
by Emily Lee in Holidays, Recipes, May 4th, 2016
If you’ve been looking forward to Cinco de Mayo since last May 6, we suggest you go big (or, er, go home?) this year. It’s likely you’ve already planned after-work margaritas and tacos, but don’t miss out on the perfect occasion to grab Mexican flavors for breakfast, snack time and dessert, too.
Huevos Rancheros (above)
This classic zesty dish subscribes to a cooking notion we’ll always agree with: Put an egg on it.
by Regan Burns in Holidays, Recipes, May 4th, 2016
With Cinco de Mayo just one day away, we’re already busy chopping cilantro and chiles for our favorite salsas and guacamoles to serve with big bowls of crisp, salty tortilla chips. But when it comes to the drinks menu, there are too many craveable Mexican-inspired cocktails to pick just one. From tart margaritas to fruity aguas frescas and spicy eye-openers like the michelada, Mexico’s many drinks are as vivid, flavorful and satisfying as the foods they accompany. Here are some of our favorite Mexican and Mexican-inspired refreshers for your Cinco celebration.
No tricks here — just the staples of a classic margarita: Tequila, lime juice, orange-flavored liqueur, salt and sugar. Add a touch of homemade simple syrup if you like yours on the sweeter side.
by Maria Russo in Holidays, Recipes, May 4th, 2016
Mother’s Day comes once a year and we (the moms) love it. It’s our day to get pampered and appreciated; we’re treated like queens. It’s the one morning per year that we’re given undisputed permission to sleep in. We revel in it. That said, we want to help you (and ourselves) get the very most out of this special holiday. You may think that cooking us breakfast or a sweet treat is a good move, and we wholeheartedly agree that it is, but we have a few tips. When cooking for Mom, follow these seven rules to make this the sweetest Mother’s Day yet.
by Maria Russo, May 4th, 2016
You’ve bought all the tortillas you’ll need for the tacos and enchiladas, and you’ve readied the blender for frosty margaritas. But have you considered what to offer in your spread of starters? Look no further than this collection of party-ready dips ideal for Cinco de Mayo (or any other bash), complete with both classic and creative picks like creamy queso, tangy salsa and even something sweet.
Chile con Queso
The Pioneer Woman bulks up the tried-and-true chile-laced cheese dip with crumbled sausage for meaty, comforting heft.
by Sara Ventiera in Restaurants, May 3rd, 2016
Recently Star Talk brought you a one-on-one interview with Tyler Florence, and today the focus shifts to the other half of the Comeback Kitchen mentor duo, Valerie Bertinelli. Together these Food Network chefs will not only guide the returning r...
by Emily Lee in Recipes, May 3rd, 2016
3 of a Kind checks out three places across the country to try something cool, new and delicious.
Tequila, mezcal, micheladas, even Mexican Coke: Mexican beverages are having a moment. Surfing the wave of south-of-the-border sips is rice-milk-based horchata. All across the U.S., creative bartenders are mixing the traditional drink into boozy, cinnamon-scented concoctions.
by Erin Hartigan in Events, News, Restaurants, May 3rd, 2016
What is a tortilla chip but a mere vessel for delivering ample amounts of seasoned meat and melted cheese to our mouths? If you don’t care for tortilla chips — or can’t eat them, perhaps due to a corn allergy — that doesn’t mean nachos are out of bounds. We’ve expanded our definition of nachos by applying popular topping combinations, such as meat, cheese, avocado and salsa, to other foods — think baked sweet potatoes, crunchy sweet peppers and more. Purists will balk at the suggestion of nachos sans corn chips, but try these no-chip recipes and you’ll find that the best part is the toppings.
We invite anyone who believes you can’t have nachos without tortilla chips to try Food Network Kitchen’s cheesy Zucchini Fry Nachos. The crisp fried zucchini offers a juicy quality that you can’t get from corn chips. For toppings, we recommend diced shredded cheese, avocado, lime juice and pickled jalapenos for the right balance of fresh and comforting flavor.
by Maria Russo, May 3rd, 2016
Chefs took center stage last night to celebrate the 2016 James Beard Foundation Restaurant and Chef Awards, which are two years into a three-year stint at Chicago’s Lyric Opera. Hometown pride was on full display, with Chicago’s high-concept culinary temple Alinea taking home the Outstanding Restaurant award. Mayor Rahm Emanuel helped kick off the evening, kidding, “Chicago is known for cuisine and the way we count ballots, so you might as well all go home — we won.”
The countdown. Is. On. There are just days left until the premiere of Comeback Kitchen (on Sunday at 8|7c), when seven Food Network Star alumni return to the starting line for the redo of a lifetime. Recently Star Talk caught up with Tyler Florence, ...