by Melissa d'Arabian in Food Network Chef, April 4th, 2015
by Maria Russo in Recipes, April 4th, 2015
It’s Easter week, so we are loading up the minivan with the kids and heading out to spend the holiday with family. One of the great pleasures of my life is turning around from the front passenger seat of our minivan and seeing all four of my kids sitting in their seats, all buckled and excited for whatever adventure awaits the d’Arabians. Something about that view, even if they are just watching the DVD player that I swore I would never use when I bought the car, reminds me that at my core, the identity in life that brings me the most joy is that of being the mom of this family.
One of my favorite episodes of Ten Dollar Dinners is the one where my kids cooked with me. We made brunch: baked eggs with chorizo, a healthy smoothie and chocolate veggie pancakes. Valentine and Charlotte helped me cook (wow, they look young to me now in that episode!), while Margaux, Oceane and Philippe joined us to eat at the end of the episode. (It was the only time that gorgeous dining room table that our prop stylist had found at vintage shop was ever featured in an episode!) That was a real glimpse into what our family is like around the table, which is how I probably picture my family the most. The only unnatural part of that brunch (other than the cameras!) was the fact that we had to ask Philippe to speak in English to the girls for the purposes of TV. In real life, he speaks to them only in French. (In fact, for years the girls thought he didn’t know how to speak English! But that’s a story for another day.) If you listen closely, you can actually hear Oceane slip up and reply to Philippe in French in the last few seconds of the show.
by Lauren Miyashiro in Food Network Magazine, April 4th, 2015
As you help the kids with their homework, unload grocery bags and (attempt to) catch up with your spouse on the details of the day, it seems like there’s hardly any time to prepare just one component of a dish, let alone all of the elements needed for a complete meal. That’s where Sunny Anderson’s “one-pan plan” comes in. On this morning’s all-new episode of The Kitchen, she introduced a fuss-free recipe that allows you to make all of the key parts of dinner — a protein, a starch and vegetables — in a single pan, which surely saves time and stress in the kitchen.
The secret to Sunny’s strategy is working in batches. For her Easy Braised Tomato Chicken and Spinach with Fettuccine (pictured above), she starts by browning chicken thighs so they turn out moist and juicy, then she builds flavor in the sauce with charred cherry tomatoes, salty olives and a pinch of red pepper flakes. Sunny skips dirtying a separate pan by cooking the fresh fettuccine, which naturally cooks more quickly than dried noodles, with the spinach right in the liquid of the sauce — guaranteeing this dinner can be on the table in only one hour. For an extra punch of flavor, she serves the dish with a squeeze of lemon for welcome freshness.
by Amy Reiter in News, April 3rd, 2015
There’s something for everyone in the Big Breakfast edition of Food Network Magazine — even if you’re not a morning person. (Breakfast for dinner is a glorious thing.) Here, magazine staffers share their favorite April recipes. Included in the roundup: recommendations from a pancake enthusiast, a non-breakfast person and a skeptic of healthy baked goods. While their top picks vary, April’s lox dip was an office hit. So take that as a cue for what to make for your next at-home brunch. Grab the recipe below, and bookmark the following recipes in your magazine (or save them to your recipe box), starting with the cover pancakes (pictured above).
“Full disclosure: Pancakes are probably my favorite food. So I could not be more excited to try out the fluffy pancakes. Every time I make pancakes they look a little flat, but these ones look amazing (they are the ones on our cover!). I love that the pancake feature shows how to make any style you want, which will give me a great excuse to try out all four.”
— Erica Cohen, Market Editor
by Maria Russo in Community, April 3rd, 2015
When you think “space food,” you probably think Tang and freeze-dried ice cream — not a whopping deli corned beef sandwich on rye. Turns out there’s a reason for that.
Fifty years ago, on March 23, 1965, a hefty corned beef sandwich achieved uncharacteristic weightlessness after it was smuggled into space aboard NASA’s Gemini 3 in the spacesuit pocket of astronaut John Young. Backup command pilot Wally Schirra, a noted prankster, had handed the two-day-old sandwich, which he’d bought at the now-defunct Wolfie’s Restaurant and Sandwich Shop in Cocoa Beach, Fla., to Young the morning Gemini 3, the first American two-man space flight, blasted off. Young, the pilot, surprised Gemini 3 command pilot Gus Grissom with it during their flight.
by Foodlets in Family, Holidays, April 3rd, 2015
Just last month Food Network asked fans on Facebook to try their hands at one of FoodNetwork.com’s best-ever recipes, Ina Garten’s mustard-roasted chicken, and to show us your results with photos of the finished dish. This time, however, we asked you to ditch the stovetop in favor of the oven for a sweet treat: a top-rated banana bread that’s one of the most-popular recipes on the site. In true superfan spirit, many of you took to the kitchen to make this moist, cinnamon-scented loaf; check out some of FN Dish’s favorite fan photos of the finished banana bread, then get the recipe for this easy dessert.
From Laura Mapel: Pictured above
by Rosanna Talarico in Shows, April 3rd, 2015
Easter mornings are usually a blur of chocolate around here, but after the kids have had their share of treats, there always seems to be extra candy (and whether certain moms have set some aside for themselves can be neither confirmed nor denied). Here are two ways to use four different Easter candies long after that bunny has put his feet up again for the year.
Mini chocolate eggs can be delicious in …
Brownies: Welcome spring with the simplest version of birds’ nests yet. Bake a pan of brownies and cut round circles before arranging mini chocolate eggs on top.
Cookies: Instead of chocolate chips, add mini eggs to your next batch of cookies or blondies. Cut them in half, or leave them whole for major impact.
by Amy Reiter in News, April 2nd, 2015
This weekend on Food Network, tune in for fresh recipes and competition fun. On Saturday, join Ree Drummond as she shares her best tips on what foods to cook ahead and freeze for future quick-fix meals. Don’t miss her lineup of the perfect recipes for frozen meatballs, chicken and tomato sauce. Next, the cast of The Kitchen is celebrating Passover with fried matzo brei and are showing off their favorite springtime recipes. On Sunday, watch Southern at Heart for a comfort dinner you don’t want to miss, featuring a Kale “Caesar” Salad, Spinach and Artichoke Dip Pasta and a Chocolate and Espresso Layer Cake with Peanut Butter Icing for a special birthday celebration.
On Sunday night, tune in for the exciting games and challenges that will keep you on the edge of your seat, starting with a new episode of Guy’s Grocery Games at 8|7c. All-Star Academy is up next, with a twist — the mentors become the judges and special guest Robert Irvine will be standing in for the mentors. See which home cooks are sent to the elimination round through a blind taste test. Last, but certainly not least, watch Cutthroat Kitchen to see Alton Brown’s creative and entertaining obstacles for this week’s participants.
by Sara Levine in Holidays, April 2nd, 2015
Here’s a product to tuck into your “reduce, reuse, recycle, repurpose” ideas file: a rechargeable cork-shaped bottle light that turns your old, empty bottles into romantic lamps you can use to light your dinner table or those backyard barbecues you’ll be throwing when the weather (finally) warms.
The bright LED lights, developed by a company called Suck UK and available (for $15) on its website as well as on Foodiggity and on Amazon, fully charge (and recharge) via USB (in your charger, laptop or other device) in one hour and give you three uninterrupted hours of clean bottled light. (A red indicator light lets you know it’s charging.) Powered by an internal polymer lithium ion battery, the bottle light, which is topped by sustainably harvested cork from Portugal, is safe for both indoor and outdoor use.
by Allison Milam in Holidays, Recipes, April 2nd, 2015
Fun fact: Most recipes that use marshmallows can be made infinitely cuter by swapping in Peeps. These sugar-coated chicks and bunnies are an Easter treat so beloved that Just Born, the company that’s been producing them for more than 60 years, makes enough Peeps in one year to circle the Earth three times. Back in 1953, it took 27 hours to create one Peep by hand with a pastry tube; yellow and white were the original colors. Today it takes roughly six minutes per Peep, and they come in a rainbow of hues and even specialty flavors like Chocolate Mousse, Blue Raspberry and Party Cake.
Once you’ve rounded up your favorite Peeps, the possibilities are endless. Peep dioramas never get old, but edible creations are our favorite. FoodNetwork.com contributor and Sprinkles! author Jackie Alpers was just the sweet-treat aficionado to come up with adorable and tasty new ways to showcase Peeps, starting with the Technicolor cake pictured above. For a showstopping centerpiece for this weekend’s Easter spread, just press sprinkles, jelly beans and a rainbow of Peeps into a freshly frosted layer cake. Read more
Face it: When you’re busy hunting down eggs, opening up your Easter basket and dyeing eggs, who has time to throw together a massive spread? After you pin down your master plan for your Easter ham or rack of lamb, feast your eyes on extra-easy side dishes that won’t consume your Easter Sunday.
Tossing high-impact ingredients like seasoned barley, lemon-marinated mushrooms and roasted asparagus together brings on a multi-textured, elegant Mushroom, Barley and Roasted Asparagus Salad (pictured above) with only 20 minutes of active prep. Plus, while you leave the asparagus to roast in the oven, you’re free to get to work on your other dishes.