by Melissa d'Arabian in Food Network Chef, March 21st, 2015
by Maria Russo in Recipes, March 21st, 2015
We moved into a new house last weekend. While it was only a few blocks away from our old house, the logistics were deceptively still monumental. The upside of moving, however, is that you purge, if only to save yourself from having to tape up, carry and unpack yet another box. So, in the spirit of celebrating spring (and because this is all so very fresh in my mind with our move), I’m sharing with you exactly how I do my favorite kind of spring cleaning: Clear the Pantry Week.
First, I should admit up front that I don’t love to clean in general. When friends say they find it soothing or relaxing, it only makes me wonder if they’ve never been to a spa. So let that shed a little bit of light onto my loose use of the term “favorite” when I’m describing any cleaning task. But stay with me here, because Clear the Pantry is a fun game, and I don’t mean that in the same way I try to talk my daughters into making their beds every morning by singing our way through the steps. I actually like Clear the Pantry (CTP) Week. And, unlike lots of spring cleaning tasks, CTP will actually save you cash immediately, which is the same thing as making money, except better because the saving is after-tax.
CTP, at its simplest, is a commitment to shop from our own pantries instead of the store, which reduces clutter and improves inventory rotation and cash flow. We’ll have fun, your pantry and fridge and freezer will be clean, and you’ll have some extra cash in your pocket. Ready?
How to CTP in 6 Easy Steps:
by Lauren Miyashiro in Drinks, Food Network Magazine, March 21st, 2015
Milk in a can? You better believe it. If you don’t already have sweetened condensed milk in your pantry cupboard, it’s time to hit the grocery store, because this thick, creamy liquid is chock-full of sweetness in the best way possible and quickly turns everyday desserts into over-the-top treats with little effort. Add it to fillings, batters, bars and shakes for next-level richness and a moist finished product every time. On this morning’s all-new episode of The Kitchen, the co-hosts showed off three of their all-time favorite ways to put this culinary miracle worker in a can to good use, including s’mores-inspired truffles made with only a handful of ingredients. Read on below for top recipes from Sunny Anderson, Geoffrey Zakarian and Katie Lee.
Frozen Lemon Cream Pie:
When it comes to pie crust, it doesn’t get simpler than a buttery graham cracker base. Just press the golden mixture into the pan, then bake it for only a few minutes. For her flavorful filling, Katie opts for a bright, refreshing combination of fresh lemon juice and sweetened condensed milk. Once the pie is frozen, she finishes the dessert with fluffy whipped cream for a crowd-pleasing presentation.
by Lauren Miyashiro in Food Network Magazine, March 20th, 2015
Lesson learned by Food Network Magazine editors while working on the April issue: Leave latte art to the professionals. Those pretty heart and rosetta foam patterns you splurge for at the coffee shop are no easy feat. They require hours of practice and a very precise foam consistency. However, if you can master the perfect pour, it’s a great party trick to show off at your next brunch. So if you’re feeling ambitious and have a home espresso machine and milk frother, it’s worth a try. Don’t worry if you fail, though. In Maile Carpenter’s editor’s letter, the editor-in-chief admits that her attempt ended up looking like a “beach ball with arms.” At the very least, you’ll gain a deeper appreciation for your local baristas and feel better about dishing out close to $5 for a cup of fancy espresso.
Read on to learn which tools you need, how to froth like a pro and the technique for the perfect pour.
by Jennifer Perillo in Recipes, March 20th, 2015
Whether you enjoy them scrambled, poached or fried (on just about everything) or used in pancakes, waffles or French toast, eggs are the ultimate breakfast food. But how much do you know about the carton in your refrigerator? Take Food Network Magazine’s quiz below to find out if you’re a “rotten egg, aspiring eggspert or true egghead.” Then browse through the delicious egg recipes from the new issue and get cracking!
by Food Network Kitchen in Recipes, Shows, March 20th, 2015
If you love home cooking but think you don’t have time for it on busy weeknights, guess again. The solution is simpler than you think: your supermarket’s frozen food aisle.
Veggies: Most vegetables are quickly blanched (plunged into boiling water, then immersed in cold water to stop the cooking process) before being frozen. The reason for this step is to stop the enzymes from breaking down, which results in loss of flavor, color and texture. So those bags of frozen veggies are comparable to their fresh counterparts, and in some cases, they’re a better choice if the vegetable you’re craving isn’t in season.
Pizza Dough: This is another staple in my house. You can stock up on your favorite brand from the supermarket, or make a few batches and store it in zip-top bags. All it needs is a little advance planning to thaw in the fridge overnight, and you’re ready for a quick weeknight meal. These doughnuts from Giada De Laurentiis, while not quite dinner, are on my to-make list too.
by Rosanna Talarico in Shows, March 20th, 2015
If you’re like some of us in Food Network Kitchen, then competition shows make your heart race right along with the contestants! That was the case this past Sunday, during the third episode of All-Star Academy, when Alex Guarnaschelli’s and Bobby Flay’s teams went head-to-head in a sweet-turns-savory cook-off. Who else wanted to hide behind a couch cushion when Ted Allen revealed the elimination challenge was cooking with marshmallows in a savory dish? Read more
by Amy Reiter in News, March 19th, 2015
Don’t miss great recipes, tips and tricks this weekend on Food Network. Tune in Saturday morning for a sweet start on The Pioneer Woman as Ree Drummond shares quick and easy desserts the whole family will enjoy. Next, on The Kitchen, the cast has a lineup of pantry staple recipes, freezer fixes, and unique ways to use your kitchen leftovers. On Sunday, join Nancy Fuller and her bowling team for a pre-tournament brunch of Cream Cheese-Stuffed French Toast, Sausage and Bacon Hash, Berry Granola Parfait and a special punch.
On Sunday night, sit back and enjoy three hours of competition filled with new obstacles and challenges on Guy’s Grocery Games, All-Star Academy and Cutthroat Kitchen starting at 8|7c.
by Guest Blogger in Events, March 19th, 2015
When you look at your grocery bills, you may feel like you’re blowing the bank on food, but guess what? Americans today actually spend less money on food than they did in 1960.
According to a chart recently released by the U.S. Department of Agriculture, the average share of per capita income spent on food in U.S. households in 2013 was 9.9 percent, up a teensy bit from 2007, when it was 9.6 percent, but dramatically lower than the 17.5 percent spent in 1960.
by Allison Milam in Recipes, March 19th, 2015
By Jacob Schiffman, culinary purchasing manager, Food Network Kitchen
On the evening of Monday, March 16, Food Network Kitchen entered the 5th annual Brisket King NYC competition. A few hundred giddy patrons were able to taste some of the best briskets, which ranged in style from smoked and cured to downright innovative. There were 13 players fighting for the crown, and everyone put their best brisket forward. Below are three of my most-noteworthy bites of the night.
Richmond Flores of Food Network Kitchen created and served a beautiful brisket, which he first marinated and rubbed in a fermented black bean “love mixture” and then oak-smoked for 14 hours. He served it over a lemongrass-scented jasmine rice topped with pickled carrot-daikon with a crunch of fried shallot. Delicious umami flavor and soft, slightly tacky texture, to say the least.
A pan of freshly baked brownies can do a lot of things. It can round out a bake sale, satiate a soccer team or finish off a dinner party just right. It can ease a breakup, make a movie night complete or work as the base for a crazy-good ice cream sundae. But, in the end, a good brownie doesn’t need anything to be the best dessert ever; it can shine without a glass of milk whether it’s cut from the corner or the gooey center of the pan. In the spirit of brownie obsession, run down the line of the top 10 ways you can make your next batch disappear from the pan.
1. Go for store-bought cake mix — and then go absolutely crazy.
Ree Drummond’s Knock-You-Naked Brownies (pictured above) may start with a box of German chocolate cake mix, but you DIY-or-bust folks would be silly to let that stop you. With evaporated milk and caramel candies, Ree makes a decadent caramel sauce to drizzle over her first layer of batter, which she also tops with chocolate chips.