by Maria Russo in In Season, Recipes, March 26th, 2014
by Amy Reiter in News, March 26th, 2014
When you’ve nearly exhausted all of your usual go-to meals, it’s time to update your recipe repertoire with a fresh set of flavors. Think of it as a spring cleaning of sorts, celebrating the change in season with family-friendly dinners, salads and treats that showcase the best tastes the warm weather has to offer. Check out a few of Food Network’s favorite innovative springtime recipes below to find must-try ideas from Melissa, Giada, Ina and more chefs.
5. Broccoli and Cauliflower Salad — Dressed with a sweet and tangy mustard-mayonnaise vinaigrette, Melissa’s top-rated salad is tossed with crispy bacon for extra indulgent flavor.
4. Spring Peas with Dates and Walnuts — The beauty of this quick-fix side dish is that it boasts a mix of textures, including the trio of tender English, snap and snow peas, crunchy nuts and chewy dried fruit. Plus, it’s a big-batch recipe, so it’s sure to feed a crowd when you’re entertaining.
by Kitty Greenwald, March 26th, 2014
Sweet Home Alabama: Archibald’s, a family-owned barbecue joint in Northport, Ala., near Tuscaloosa, has famously served up pit-smoked ribs and sliced pork butt since 1962. While slow-cooking and hickory smoke from the carefully tended fire give the meat its sweet flavor and plain white bread adds to the down-home style, the true secret ingredient in this barbecue is love. In a new short documentary film, Archibald’s, part of Southern Foodways’ Southern BBQ Trail series, director Wes Wages pays tribute to the modest Alabama food landmark. Watch it here. [Southern Foodways Alliance]
$1,000 for Ranch Dressing? When a Redditor using the handle Brostach posted a picture taken at Dallas pizzeria Cane Rosso, which showed a bottle of ranch salad dressing behind glass and a framed sign reading “Side of Delicious Ranch Dressing $1,000,” some commenters accused the VPN-certified eatery of elitism and arrogance; others rose to its defense. Proprietor Jay Jerrier wants both sides to know he was just kidding. “Dude, it’s a joke. Relax,” he recently told Eater, adding that he doesn’t get many requests for ranch dressing on pizza, a combo he says “seems weird” to him, but he deals kindly with those who ask. “It was pretty funny how people did take it really seriously and were super offended,” Jay added. “I guess it’s the Midwest. They love them some ranch.” [Eater]
by Allison Milam in How-to, Recipes, March 25th, 2014
“The idea that farm to table is revolutionary is funny to me because it is something I grew up with,” says Michael Psilakis. “I remember my mom pulling up tomatoes from our garden and slicing them and serving them with sliced onion...
by Maria Russo in Shows, March 25th, 2014
Traditional banana pudding and Italian tiramisu may hail from drastically different places — compare an Italian trattoria to the kitchen of your Southern grandmother — but, trust us, these two go together without a hitch. Maybe it’s the layering, maybe it’s that inspired combination of coffee, bananas and cream. All we know is that with a comforting dessert mash-up like Banana Pudding Tiramisu, there’s never been a more pressing reason to whip out those trifle dishes.
Check out a step-by-step how-to for this banana and espresso cream bliss. Assemble yours the night before for the best results.
by Amy Reiter in News, March 25th, 2014
For years Marc Summers was the face of Food Network’s Unwrapped, pulling back the curtain on some of your all-time favorite snack foods and exposing just how they come to be in the factory. But come this spring, he’ll go one step further in the world of munchies by judging a snack food showdown on Rewrapped. Just in time for next month’s premiere (on Monday, April 21 at 8|7c), FN Dish caught up with Marc to learn a bit more about his own cooking habits, plus some of his favorite foods and go-to late-night bites. Read on below to hear from Marc, then find out more about the host of Rewrapped, Joey Fatone.
Do you cook at home? If so, what’s your signature dish?
Marc Summers: I do, but my wife is a better cook than I am, so, not that we’re ever in competition, but she’s just so darn good at it that I don’t do it much. When I’m in California … I like to barbecue. So I’m the king of barbecue in L.A., but the rest of the time my wife is cooking.
by Amy Chaplin, March 25th, 2014
Trying to make something bigger — not to say better — than the next guy is almost as American as hot dogs. So there may be little quite so American as the gargantuan frankfurter served up Friday at the Miami-Dade County Fair with the goal of grabbing the Guinness record for the world’s largest commercially available hot dog.
The humongous wiener tipped the scales at 125.5 pounds, including the huge bun and heaping portions of ketchup, mustard, relish and sliced onions, according to the Miami Herald. Devoid of bun and condiments — “naked,” as the newspaper put it — the dawg weighed 51 pounds.
Created by Juicy’s Outlaw Grill, whose founder already holds the Guinness World Record for the largest commercially available hamburger, the ultra-large link was cooked for three hours on a 100-foot-long, 20-foot-tall, 27-ton mobile grill. (You can see the giant dog, which has yet to be certified by Guinness, cooking on the grill here.)
by Food Network Kitchen in Food Network Magazine, March 25th, 2014
Make this tasty breakfast porridge when you need a change from the usual oatmeal routine. Creamy and warming with fragrant spices, this is the perfect dish to liven up any morning. Coconut milk adds a welcome richness to the steel-cut oats and the s...
by Joseph Erdos in Shows, March 24th, 2014
Hearty greens like kale, chard and collards are delicious in salads, but you’ll want to soften them so they aren’t so tough and chewy: Thinly slice the leaves and toss them with dressing (choose one that contains an acidic ingredient, like vinegar or lemon juice, which acts as a tenderizer). Let the greens sit, dressed, until they soften, about 10 minutes.
by Joseph Erdos in Shows, March 24th, 2014
On Worst Cooks in America, 14 recruits have the opportunity of a lifetime: to be mentored by two renowned chefs, Anne Burrell and Bobby Flay. They arrive at Boot Camp with some of the worst kitchen skills imaginable, but if they’re able to last through seven weeks of competition without getting cut, they get the chance to be named the best of the worst and win $25,000 in prize money. Every week, two recruits, one from each team, must be eliminated. This week, the competition would be reduced to the final two recruits to compete in the finale.
Every Monday night, FN Dish has the exclusive interviews with the eliminated recruits from the Red Team and the Blue Team.
Find out who went home on the Blue Team
On Worst Cooks in America, 14 recruits have the tremendous opportunity to be mentored by Food Network Chefs Anne Burrell and Bobby Flay. They’ve come to Boot Camp with some of the worst skills imaginable, but if they’re able to survive seven weeks of competition without getting eliminated, they might just be named the best of the worst and win $25,000. Every week, one recruit from each team is sent home. This week Anne and Bobby determined the final two who would make it the finale.
FN Dish has the exclusive interviews with the eliminated recruits from the Red Team and the Blue Team.
Find out who went home on the Red Team