The World May Soon Get a Dumpling Emoji

by in News, February 19th, 2016

The World May Soon Get a Dumpling EmojiRemember all the agitation and excitement about the taco emoji? Now it’s the humble dumpling’s turn.

The Dumpling Emoji Project is an effort — launched by New York Times writer Jennifer 8. Lee and designer Yiying Lu — to celebrate what its founders have deemed a “seemingly universal food, popular throughout the world’s cultures.”

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What to Watch: Country Music Divas Reba and Trisha Cook Together, and The Kitchen Hosts an Award-Season Party

by in Shows, February 19th, 2016

Trisha Yearwood and Reba McEntireStay in and relax this weekend with your favorite chefs and their all-new eats. Saturday morning, don’t miss a new episode of Trisha’s Southern Kitchen with special guest Reba McEntire. She and Trisha are taking a tour of Trisha’s new exhibit at the Country Music Hall of Fame and then cooking up classics like Turkey Meatloaf with BBQ Glaze and lemon pound cake with royal glaze. Then, the co-hosts of The Kitchen are hosting an award-season celebration with perfect party dishes like surf and turf crostini, Popcorn-Coated Popcorn Chicken and Strawberry Chocolate Mini Trifles.

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5 Dishes That Are Even Better As Cheesy Casseroles — Comfort Food Feast

by in Recipes, February 18th, 2016

Twice-Baked Potato CasseroleIt’s a fact: Piling everything you love about your comfort food faves into a casserole dish makes every bite just taste better. Going the bigger-batch route not only means you can feed a crowd no problem, but it also means you’ve got more opportunity for cheese. In the spirit of all things cheesy, we’ve got five dishes that are infinitely better when reborn as giant cheese-topped casseroles.

Twice-Baked Potato Casserole > Twice-Baked Potatoes

You might have once said that there’s nothing better than a crispy, cheesy twice-baked potato — and you’d almost be right. When Ree Drummond reimagines twice-baked potatoes in all their cheesy, bacon-loaded goodness as a comforting casserole, you get creamy, decadent deliciousness you can pile onto your plate.

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8 Afternoon Snacks That Won’t Fill Your Kids Up for Dinner

by in Family, Recipes, February 18th, 2016

Peanut Butter Granola BarsFeeding the kids after school is part art (something fresh and inviting!) and part science (fill them up, but not too much!). As the mom of four young kids, I like to go small for the afternoon snack, focusing on fruit and vegetables. It’s a chance to get another serving of either one in for the day — but that doesn’t mean a stray granola bar won’t make an appearance. Check out some of my favorites.

Peanut Butter Granola Bars
The only problem with serving Giada De Laurentiis’ homemade granola bars after school is that your kids will want more than one — and that’s not going to leave them with room for dinner! If you can convince the kiddos to eat these tasty snacks in moderation, you really can’t go wrong.

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3 of a Kind: Udon Shops

by in Restaurants, February 17th, 2016

Udon

Ramen has been the must-eat winter soup for long enough. Now the udon noodle — the chewier and plumper cousin to the ramen noodle — is slurping its way into the spotlight. Broth experts across the country are focusing on the chewier noodle at standalone spots and prominently featuring the dish at top-notch restaurants. Here are three spots where udon may bowl you over. Read more

Apple-Cinnamon Blondies — Bake-Ahead Batches

by in Recipes, February 17th, 2016

Apple-Cinnamon BlondiesHave you got a last-minute dessert emergency on your hands? Did you forget about the bake sale? Or maybe some friends stopped by unexpectedly. Consider this blondie your sweet life vest.

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The Many Faces of Granola

by in Recipes, February 17th, 2016

Granola has come a long way from its humble beginnings as a hippie health food. Today you’ll find it stocked in gourmet markets and coffee shops, on menus at diners and high-end restaurants, and sprinkled on dishes both sweet and savory. Our favorite granolas are of the homemade variety, since it couldn’t be easier to make, and it’s super-crunchy and toasty right out of the oven. At FoodNetwork.com, we’ve expanded our repertoire to include recipes for every granola-seeking appetite. Check out three of our favorite ways to make (and eat) it, below. Read more

The 8 Best Ways to Get Your Biscuit Fix

by in Recipes, February 16th, 2016

Homemade Buttermilk BiscuitsWhether they’re for a quick breakfast or accompanying a hearty dinner, fresh biscuits make a welcome addition to any meal. You can keep it simple with classic buttermilk biscuits or try your hand at something richer by adding sausage, bacon or cheese. Check out our favorite easy-to-make biscuit recipes that won’t disappoint.

Homemade Buttermilk Biscuits (pictured above)
The Pioneer Woman’s recipe takes only 30 minutes to make and uses buttermilk, shortening and plenty of butter for a moist and flaky biscuit.

Buttermilk Cheddar Biscuits

Buttermilk Cheddar Biscuits
Ina Garten upgrades a classic buttermilk biscuit recipe with the addition of extra-sharp cheddar for gooey pockets of cheese in the finished product.

Drop Biscuits
Drop Biscuits

For this recipe, you can skip rolling and cutting the dough; instead, Ree Drummond simply uses a spoon to drop dough onto the baking tray.

Grapevine Kentucky Buttermilk BiscuitsGrapevine Kentucky Buttermilk Biscuits
Jeff Mauro’s top-rated biscuits call for only four everyday ingredients, but the key to combining them is keeping the butter and buttermilk cold for flaky results.

Sausage Cheddar BiscuitsSausage-Cheddar Biscuits
Trisha Yearwood adds pork sausage for savory heft in her big-batch recipe. If you don’t have the self-rising flour she calls for, don’t worry — she notes that you can substitute just a few pantry ingredients.

Bacon Cheese BiscuitsBacon-Cheese Biscuits
For something heartier, try Food Network Magazine’s recipe. The mix of thick-cut bacon with plenty of cheddar or Colby creates a rich, cheesy breakfast biscuit.

Daddy's BiscuitsDaddy’s Biscuits
Trisha Yearwood revisits a recipe from her childhood with her dad’s buttermilk biscuits baked in a cast-iron skillet.

Baking Powder BiscuitsBaking Powder Biscuits
A cream glaze gives these buttery biscuits a golden exterior.

Food Network Magazine’s Grilling Poll

by in Food Network Magazine, Polls, February 16th, 2016

grillingFood Network Magazine wants to know how America grills. What kind of grill do most people have? Are readers for or against grilled fruit? Which yields better results: dry rub or marinade? Answer the poll questions below, then see how your grilling opinions stack up to others’ in a future issue of the magazine.

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Why Ikea Is Changing Its Meatball-Dining Experience

by in News, February 15th, 2016

Why IKEA Is Changing Its Meatball-Dining ExperienceChances are fairly good that you have, on occasion, stopped in at Ikea to buy not a new, reasonably priced piece of furniture with an unpronounceable Swedish name, but a plate of reasonably priced meatballs (or one of any number of other reasonably priced foods), and pulled out of the parking lot with an empty trunk and a full belly.

Ikea has noticed. And it is making a few adjustments to cater to customers like you — who come to eat in its in-store restaurants, rather than to shop for furniture and other household items.

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