Here’s one for the “products you never knew you needed until someone invented it” file. A tomato-sauce-stain-resistant wipeable onesie — purportedly the world’s first — made especially for those who want to scarf down pizza in their PJs and emerge unscathed. (Well, at least as far as their clothes are concerned.)
“Yes, my name is actually Fanny, and no, it’s not short for anything.” That’s what Fanny Slater told us when we asked if there was anything she wanted to say to fans to introduce herself. We recently caught up with her on the set of Kitchen Sink, the brand-new series all about party-ready dishes and can-do techniques, and she told us about her style of cooking and a few of her favorite dinners and ingredients. Read on below to hear more from Fanny in a one-on-one chat and learn her secrets to becoming a “CEO.” (Spoiler: It’s not what you think.)
Many Food Network fans might know you from when you won Rachael Ray’s Great American Cookbook competition. But for newcomers, how would you describe your style of cooking? What will you bring to the party on Kitchen Sink?
Fanny Slater: I would say I’m bringing a little fun and silliness and storytelling, and the food that I love to eat from my childhood, which is really what the cookbook was based on. Just what I grew up with and how I put my own spin on it. So [I’m] definitely sort of a storytelling type of person. I love when food has a story behind it.
When it comes to family meals, I’m always looking for three things: wholesome ingredients, simple preparation and kid-friendly flavors. You really can’t beat the slow cooker for the second one; just throw your ingredients in, and that contraption politely cooks dinner for you all day long. These are the crowd-pleasing recipes I’ve made over and over again. Every one of them is full of fresh ingredients and kid-tested.
Slow-Cooker Pot Roast (pictured above)
This is the meal my mother-in-law makes every time we gather for a special family meal. Pot roast may be my father-in-law’s favorite, but this dish has other things going for it too: All the veggies cook right along with the meat (one pot!), and every bite is so tender that even our two-year-old can dig right in.
When it comes to New Year’s food resolutions, it almost feels as if we are set up to struggle — especially since we start the year in the middle of a cold season when salads really don’t cut it and we connect comfort food to all things meaty, creamy and cheesy. But take heart, friends. Taking a cue from the Meatless Monday movement, which advocates cutting meat from your diet one day a week, and going one step further, we’ve got a few recipes to help rewire your cravings and change the way you think of meatless, dairy-free meals.
The key to any stuffed dish is variety, and this stuffed squash recipe has that in spades. Enjoy layers of fluffy, crunchy and chewy textures — from a stuffing of quinoa, pistachios and dried cranberries — and rich flavor, from a mix of warming spices and a sweet maple syrup glaze.
It was less than a year ago that we saw Tregaye Fraser standing in Food Star Kitchen, accepting the coveted title of the next Food Network Star. Now, she’s set to showcase her Star potential on Kitchen Sink, which kicks off its new season on Sunday, Jan. 15 at 11a|10c. Each week she’ll be joined by food-loving pals, including a few familiar faces from The Kitchen. You can count on over-the-top dishes that will turn your party menu into an unforgettable feast, plus no shortage of entertainment, as Tregaye told us when we caught up with her on set. Read on below to hear from Tregaye in an exclusive interview, and get her take on what she’s bringing to the party on Kitchen Sink.
What has the journey to this moment been like for you, from winning Food Network Star in August to finally hosting The Kitchen Sink?
Tregaye Fraser: I’m so happy to finally be here. I’m so happy to finally be doing the show. It’s been a great journey, doing my guest appearances and things like that, so the experience itself is amazing. … And so now it’s show time. The moment of truth, the moment I have been waiting for. And I plan on making sure we get season after season. We’re going to have a good time on this show.
With cold and flu season comes the need for healing soups, teas and tonics. Chefs, in particular, know that eating the right kinds of foods can stave off those dreaded sniffles. Pros from across the country share their tried-and-true remedies for conquering colds. Read more
A tub of yogurt may be a fixture on your breakfast table, but there are more ways to serve this staple ingredient than the everyday parfait. On this morning’s all-new episode of The Kitchen, the co-hosts introduced a trio of recipes that showcase this sweet-tangy pick, one of which transforms the traditional yogurt-granola mash-up into a fake-out dessert. Read on below to get their ideas, then click here to find the how-tos for all the recipes featured on today’s show.
No longer relegated to the dessert course, frozen pops can steal the breakfast spotlight too. All you need are handy ice-pop molds and three classic parfait fixings: yogurt, granola and a sweetener like maple syrup or honey. Once the mixture freezes inside the molds, you can grab the pops and munch on them — no spoon required. Bonus: There are no rules when it comes to the ingredients, so it’s up to you to pick your favorite flavors.
Every once in a while, a food opinion piece gets at something essential, something it suddenly seems as if you always knew but were never quite able to articulate. For those of us who nostalgically remember running in from sledding or skating, fort building or just shoveling the front walk on snowy winter childhood days and diving right into a steaming cup of powdered hot cocoa, a paean to what some may consider winter’s perfect drink written by Grub Street association editor Chris Crowley may resonate big-time.
Settling back into a routine after a leisurely holiday break is tough for us all, especially when it comes to eating. After a week of reclining on the couch while snacking on Mom’s legendary gingerbread, our sad desk lunches taste even sadder — our reheated dinners, all the more uninspired. But why should we punish ourselves during this already difficult transitional month? Instead, let’s set the pace for 2017 with wholesome, energizing meals that will ease the return to a more-demanding schedule. One trend that’s already taken hold here at Food Network is the grain bowl — a hearty, customizable dish that consists of a grain base, a protein such as chicken, steak or fish, an array of fresh vegetables and some kind of flavorful dressing or sauce to tie it all together.