by Cameron Curtis in Holidays, February 10th, 2013
by Sarah De Heer in Community, February 10th, 2013
Courtesy of Besh Restaurant Group
Louisiana native and Next Iron Chef finalist John Besh has been celebrating Mardi Gras since he was a young boy. He remembers, “Night parades were for the older crowd but Mardi Gras Day (Fat Tuesday) was getting together and eating jambalaya on Saint Charles Avenue with my parents and all of their friends and spending the whole day eating and enjoying friends and family. We’d be on the hunt for a Zulu coconut from the first parade to run that day.” That tradition continues with his wife and kids by visiting the parade routes throughout Mardi Gras and on Fat Tuesday eating red beans and rice, fried chicken and jambalaya.
And, of course, beginning on Kings Day, everyone starts eating King Cake. As a kid, Besh recalls, “You’re eating King Cake in class least once a week if not more until Fat Tuesday and with every slice you’re thinking about the excitement of Mardi Gras Day.” With all this King Cake consumption Besh has definitely found his fair share of the porcelain figures called feves, one of which is hidden in the cake. The custom requires the finder to supply the next year’s cake, and we’re betting that everyone is pretty happy when Besh gets that job.
Keep reading for recipes
by Robin Miller in Uncategorized, February 10th, 2013
This week’s Most Popular Pin of the Week takes a classic and hearty soup and makes it healthy: French Three Onion Soup. A small dose of gruyere cheese on top of a bowl of steaming French Onion Soup goes a long way, so you don’t have to pile it on to get the flavor.
For more recipe inspiration for healthy weeknight dinners, visit Food Network’s Let’s Get Healthy board on Pinterest.
Get the recipe: French Three Onion Soup
by Maria Russo in Family, February 10th, 2013
When you’re allergic to peanuts or tree nuts, even a small amount can cause a severe allergic reaction. Peanuts aren’t true nuts (they’re a legume, just like beans and lentils), but their protein structure is similar to tree nuts a...
by Maria Russo in Shows, February 9th, 2013
No matter whether your child is a wonderfully adventurous eater or has a notorious picky palate, convincing little ones to eat vegetables can be a challenge. After all, you want them to not just tolerate the green things but to enjoy them as well. Instead of “tricking” kids into eating vegetables by hiding them in purees, try simply incorporating them as they are into foods they already know and love. The idea is that over time, they’ll associate veggies with their favorite dishes and realize that they’re not so bad after all. Known kid-friendly picks like pot pies, not-too-spicy chili and pasta are easy vehicles for showcasing new vegetables without becoming overpowered by them. Try Food Network’s favorite kid-approved recipes below, then tell us in the comments: How do you encourage your kids to eat vegetables?
Giada transforms a comfort food favorite — the pot pie — into a kid-friendly staple simply by shrinking its size. Imagine a single big-batch pot pie. Now picture what a scoop of that on a plate looks like to a child. It’s not exactly appealing, even though the flavors are surely top-notch, right? The key to Giada’s top-rated recipe for Mini Chicken and Broccoli Pot Pies (pictured above) is making each pie small enough for kids to eat with their hands in just a few bites. If little ones see a piping-hot pile of vegetables taking up a large portion of their plate, chances are they’ll feel overwhelmed by what’s staring back at them. Thanks to their balance of fresh broccoli florets, tender chopped chicken and a creamy cheese sauce, Giada’s pot pies, however, aren’t intimidating to even the most stubborn veggie-refusers. Best of all, this recipe takes advantage of frozen store-bought pie crust so it’s a cinch for moms and dads to prepare on weeknights.
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by Joseph Erdos in Holidays, Recipes, February 9th, 2013
So often on Chopped we see chef contestants open their mystery baskets to find such odd, uncommon and downright scary ingredients — pre-cooked pig snout, pickled beef tongue or grasshoppers, anyone? — that it can seem nearly impossible for home cooks to put them to work in everyday meals. On other episodes, however, the ingredients are far less intimidating yet not quite familiar. That’s where we come in. Each week during the brand-new season of Chopped Champions, FN Dish will break down the whats, hows and whens of an approachable, family-friendly ingredient and share deliciously simple recipes for using it, so that you can show off your best culinary chops at home. Following last Tuesday’s round-four competition, the focus is now on Greek yogurt, which made an appearance in the dessert basket alongside maraschino cherries, canned espresso and corn nuts.
Tangier than traditional yogurt, the Greek variety has undergone an extensive straining process so it’s noticeably thick and creamy, not watery in the least. Since it’s not too sweet, Greek yogurt is an easy substitute for sour cream in traditionally decadent recipes, plus it’s packed with protein so it’s a good-for-you alternative that doesn’t sacrifice flavor or texture.
by FN Dish Editor in Family, Food Network Magazine, February 9th, 2013
Chinese New Year celebrations are filled with time-honored traditions, fun festivals and superstitious beliefs, but the one thing that connects all of them and brings everyone together is the food. But it’s not just any food — it’s good luck food.
The dishes served during Chinese New Year, which lands on February 10 this year, are eaten because of what the ingredients signify or sometimes what the Chinese names can mean. You’ll find seafood, chicken, duck, pork, sausage, noodles and lots of vegetables on the traditional menu. These foods can symbolize abundance, prosperity, togetherness, wealth and more.
Get the Lucky Recipes
by Toby Amidor in Uncategorized, February 9th, 2013
It happens at least once a year — your favorite jarred tomato sauce goes on sale and you stock up — enough to feed an army sometimes. While nothing beats homemade sauce, sometimes the jarred varieties are a reliable substitute for quick weeknight dinners.
It’s certainly a must-have in the pantry, along with pasta and one of Melissa d’Arabian’s favorites — dried beans. But sometimes you can fall into a rut, using it the same ol’ way. Not anymore. Food Network Magazine has taken a household staple and provided 50 different ways to incorporate it into recipes like Spanish rice, minestrone soup and Italian meatloaf.
Looking for a way to liven up baked potatoes? Try Pizza Potatoes (No. 21). Make a deep slit in baked potatoes, then stuff with some pasta sauce, chopped pepperoni and shredded mozzarella, and bake at 400 degrees F until the cheese melts.
Browse the photo gallery for more ideas
by Amanda Rettke in Holidays, February 9th, 2013
This unique variety of oranges has been gaining popularity. But if you want to catch them, get to the market now; they’re only in season for a short time.
What, Where, & When?
These oranges were first discovered in 1976 at Hacienda Cara Cara i...
by Guest Blogger in Food Network Chef, Shows, February 8th, 2013
There is something so appealing about a hi-hat cupcake. It brings me back to childhood summers when we would sit outside the ice cream shop and desperately try to lick up the ice cream as it melted down our arms. Cherry-dip was always my favorite, but I was always outnumbered by the chocolate lovers.
With Mardi Gras around the corner, I thought I’d bake up something the whole family can enjoy. New Orleans is known for many institutional cocktails, but these sweets will allow the little ones to participate in the fun too. You can’t go wrong with a delectable yellow cupcake covered in sweet clouds of frosting and gently dipped in chocolate. That first bite is transcendent, the second so satisfying.
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by Melissa d’Arabian
You know my rules: 30 seconds to decide. Longer to write (but not much).
Appetizer basket: sour-apple martini mix, mortadella, white asparagus and fennel
I love this basket and don’t want to overthink it. The asparagus and mortadella make me think of a chopped salad and I stick to the idea. I peel the tough outer part of the asparagus and poach it in salty water, brown sugar and white wine. I get the fennel sliced up with some cubed onion and tart apple (which will bring play against the sour-apple martini mix that I plan to use in the dressing), tossed with a little olive oil and get them roasting to bring out its earthy sweetness. I fry up the mortadella and chop, making my own take on bacon bits. I chop up some greens from the pantry (arugula or watercress). I make a reduction from the apple cider vinegar and sour-apple martini mix. I assemble the salad: chop all the prepped ingredients, toss with olive oil and a bit of cider vinegar. Top with a bit of goat cheese and drizzle with the apple martini reduction.