Irish or not, beer lovers around the world rejoice when St. Patrick’s Day rolls around. Even if Guinness isn’t their brew of choice, March 17 provides the perfect excuse to cheer with a pint. For those of you who are looking forward to St. Patty’s for just that reason, we’ve rounded up some well-crafted stationery that you can enjoy year-round (like Red Cruiser’s food and drink calendar pictured above), long after the green beer is no longer on draft.
Just in time for the third anniversary of Let’s Move!, First Lady Michelle Obama, FoodNetwork.com and several other media outlets are teaming up with Partnership for a Healthier America and the USDA’s MyPlate to share thousands of nourishing recipes on Pinterest that meet MyPlate guidelines. Working together will make it easier for families across the country to eat nutritious meals every day, and this week’s Most Popular Pin of the Week, Salmon Baked in Foil, does just that.
Baking the salmon in foil allows it to fully soak up the lemon juice and flavor of the herbs without the need for added fats. Not only is cleanup easier with these packets, but they’re a cinch to prepare, they come together in just 15 minutes and they’re out of the oven in 25.
Get the recipe: Salmon Baked in Foil
While there’s a time and a place for indulgent three-course feasts complete with slow-simmered sauces, stuffed meats and warm desserts, busy weekday evenings are not it. Often there’s barely enough time in the day to grocery shop let alone cook any food you may have managed to pick up, and when those days strike, it’s important to have an arsenal full of fuss-free recipes to rescue you from dinnertime stress. Known kid-approved picks and easy-to-make-and-eat classics will help you put a supper on the table that’s both deliciously simple and satisfying. Check out a few of Food Network’s favorite quick recipes below, then tell us in the comments: What tried-and-true meal do you reach for on frenzied weeknights?
Perhaps the ultimate family-friendly meal, casseroles are one of easiest go-to dinners, as they boast the simplicity of an all-in-one supper and can often be made with whatever ingredients you happen to have on hand. Food Network Kitchens’ 30-minute recipe for Cheesy Gnocchi Casserole With Ham and Peas (pictured above) puts the fridge and freezer to work with deli ham and frozen peas. Laced with fresh thyme and rich heavy cream, this Swiss cheese-finished bake is a cinch to prepare thanks to store-bought potato gnocchi.
When it comes to celebrating St. Patrick’s Day in America, a big part of the holiday is sitting down to a dinner of corned beef, typically boiled with cabbage, carrots and other root vegetables. But have you ever thought about how corned beef got to be “corned”? It’s actually not as difficult as you may imagine. If you know how to brine, or marinate, you’re already one step closer to making corned beef successfully in your own kitchen.
In the weeks leading up to the holiday, you can find packaged corned beef in the meat section of your local supermarket. This beef has already been corned, which means it has been cured in a brine of salt, sugar and spices. That’s really all it takes to make corned beef. The only catch is planning ahead, because the curing process does take some time (just about a week or so). But if you’ve got the time and want to try it at home yourself, Food Network has just the right recipe for you. And the best part is you’ll be able to tell your family that you made the corned beef from scratch — how many people can say that?
In the Sweet Genius kitchen, Master Pastry Chef Ron Ben-Israel is all business and no nonsense, challenging top professional bakers to a slew of culinary tasks on the clock. When he’s in charge, only confectionary perfection will suffice; others’ second-best efforts are simply unworthy of the genius title.
All of that is about to change come Sunday night, when Chef Ron drops by Boot Camp to lead the Worst Cooks in America recruits in a simple baking how-to. No longer striving for excellence, the Sweet Genius himself is after mere edibility when it comes to concocting cakes with some contestants who’ve opened their ovens only a handful of times — ever. Will he be able to instill in them a penchant for light, airy batters and smooth, fluffy frostings, or will the teams crumble under the pressures of pastry?
Given the sneak-peek image above from Sunday’s all-new episode, it looks as though it’s Chef Ron who’s taking the brunt of the challenge, as the Blue Team’s Alina Bolshakova dangles a bowlful of frosting over his head. Is her maneuver somehow part of the cake-making process, or do you think this is simply a well-meaning game she’s playing with Chef Ron? Will the Sweet Genius soon be covered with fallen frosting, or does he manage to dodge Alina’s bright-orange spread?
I am the designated birthday dessert baker for my circle of close friends and dear family members. Every year, I make a dozen or more cakes, pies, tarts and meringue concoctions for parties, picnics and small family dinners.
It starts in January with my dad’s birthday. Tradition dictates that he gets a thing called Pinch Pie (though it’s neither pinched, nor is it a pie). It’s a meringue shell filled with ice cream, strawberries, whipped cream and toasted almonds. It’s a sugar bomb, but it’s beloved in my family.
In February, both my sister and my husband celebrate. When she was younger, Raina was into ice cream cakes, but these days she prefers something dense and chocolatey. Scott, on the other hand, hasn’t shifted his preferences since childhood. He likes to celebrate with a Funfetti cake made from a boxed mix. Though it violates my from-scratch sensibilities, that’s what he gets.
As we head into March, I start thinking about baking for my friend Shay’s big day. She doesn’t have a standard cake, instead preferring to try something new. Last time I did a carrot cake, and this year I’ve been planning something layered and featuring chocolate.