by Sara Levine in Holidays, Recipes, April 1st, 2015
by Ricky Smith in Restaurants, April 1st, 2015
Sorry, Francophiles, but in the macaron vs. macaroon debate, I must admit that I prefer the two-O variety. We’re talking the dense coconut kind that will be served at Passover Seders across the country this Friday night. The delicate, jewel-boxed French sandwich cookies (one O) are pretty and all, but for me, the rugged, toasty coconut ones are the stuff of nostalgia. Inexplicably, my grandmother, who was an excellent baker, used to serve the bite-sized macaroons that came in Manischewitz cans. Who knows how many years they’d been in her pantry, but I loved them.
Today, there are few cookies I love more than a well-made macaroon, so it’s just a plus that they’re a Passover-friendly dessert. I devoured an amazing one recently at RareSweets, a charming bakery that opened in Washington, D.C., last fall. Caramelized and crunchy on the outside, moist and chewy within and not too sweet, it was exactly what I want in a macaroon, or any cookie, for that matter. Lucky for us, the bakery’s pastry chef and owner, Meredith Tomason, shared the recipe with FN Dish. She incorporates many family recipes into her menu, and says this one was a staple at various holidays throughout the years.
by Lauren Miyashiro in Food Network Magazine, Holidays, April 1st, 2015
If you know every pasta dish at the Italian place down the street (plus the Sunday specials), it might be time to widen your taste buds’ horizons. But gone are the days when you had to travel to Europe to get authentic French cuisine and a good steak was served only at a steakhouse. Today there are tons of cities in the U.S. that boast fresh-from-the-boat seafood and burgers that will change how you thought about Dad’s grilling skills. Take the quiz below to find out which food-filled city will be your ultimate destination for dinner.
by Maria Russo in News, Shows, April 1st, 2015
Pictured above is the tastiest bowl of fruity cereal you’ll ever have … kind of.
Don’t be fooled! The “bowl” is really a chocolate cake covered in vanilla frosting. The “milk”: ice cream. Make the breakfast-themed cake tonight and trick friends and family — in a totally sweet and delicious way.
Food Network Magazine’s collection of wacky and creative cakes is perfect for celebrating April Fools’ Day. There’s a cake that looks like a hamburger, one that resembles a giant chocolate candy bar and another that would deceive even the most-seasoned gardeners into believing it’s a pot of flowers. The showstopping confections may look intricate and difficult, but most are surprisingly easy to make. Each recipe provides step-by-step images to help guide you, and most call for cake mix and canned frosting. Browse through our gallery to choose which one will fool your friends best.
by Joseph Erdos in Shows, March 31st, 2015
It’s been an especially eventful few weeks at Food Network. Fresh off the news that Ina Garten and Bobby Flay’s Barbecue Addiction, as well as Travel Channel’s Bizarre Foods, are among the elite few to have received 2015 James Beard Award nominations, The National Academy of Television Arts & Sciences just announced that several of your favorite Food Network chefs and shows have received nominations for the 42nd annual Daytime Emmys.
Bobby and Ina continue their award-season hot streak with nominations for Outstanding Culinary Host for their work on Barefoot Contessa: Back to Basics and Bobby Flay’s Barbecue Addiction, respectively. They join Danny Boome of Z Living’s Good Food America, Edward Lee and Magnus Nilsson of PBS’ The Mind of a Chef, and Martha Stewart for PBS’ Martha Bakes.
Ina’s Barefoot Contessa: Back to Basics is also nominated for Outstanding Culinary Program, as is Guy’s Big Bite, hosted by Guy Fieri, and Cooking Channel’s My Grandmother’s Ravioli, hosted by Mo Rocca. Other nominees in the category include Martha Bakes and The Mind of a Chef, both on PBS.
by FN Dish Editor in Family, Holidays, Recipes, March 31st, 2015
The chefs of Chopped
were sure surprised to see basket ingredients in disguise in tonight’s April Fools’ episode. Presented with ingredients that appeared to be peas and carrots, grilled cheese, tomato soup and milk, what they actually had were candies, pound cake, strawberry puree and buttermilk. After the episode, the judges — Amanda Freitag, Geoffrey Zakarian and Alex Guarnaschelli — face the dessert round in an all-new Chopped After Hours, cooking with the same deceiving ingredients.
“I have great news! We’re bringing in massage therapists,” says Ted. “I’ve also got vintage Champagne.” But before he goes any further, he blurts out, “None of that is true. It’s our April Fools’ episode!” The baskets were designed to fool the chefs, but the judges feel it’s their duty to bring that same spirit to their dishes. “It’s up to us to have our own version of a reaction to April Fools’,” says Alex, who’s got a few tricks up her sleeve — although Ted may have an even bigger trick up his.
by Food Network Kitchen in Recipes, Shows, March 31st, 2015
Here at FoodNetwork.com, we staffers don’t have to look far to find dozens of tempting recipes for the upcoming spring holidays, Easter and Passover. But we also get how hard it can be to narrow down the many options and decide what to serve at your own holiday table or bring to a friend or relative’s. So much pressure, especially when you’re the “food person” in the family! To help, here are personal Easter and Passover picks from our staff – the recipes we’re most excited about making and eating this weekend. They may just inspire you to start a new family tradition.
by Maria Russo in Recipes, March 31st, 2015
Our knees were knocking during the latest episode of All-Star Academy when the remaining contestants served up their alphabet-themed dishes — there needed to be four ingredients beginning with the letters S, T, A and Y in each dish — to judge and restaurateur Donatella Arpaia. We were sad to see Angela, one of Bobby Flay’s mentees, go after she was docked major points for a messy fried egg (Y was for “yolk” in her dish). Even if you have all the time in the world, the simplest of dishes takes practice and technique. Follow Food Network Kitchen’s step-by-step how-to for the perfect fried, sunny-side-up egg.
by Maria Russo in Shows, March 30th, 2015
At its core chicken piccata is a simple, satisfying dinner of tender chicken breasts and a bold, lemony sauce with capers. But when your favorite Food Network chefs are involved, of course, this humble Italian classic is taken to the next level. From white wine- and cream-spiked sauces to pasta tosses and salads on the side, read on below to find out how five of your all-time favorite stars — Ina Garten, Rachael Ray, Trisha Yearwood, The Pioneer Woman and Giada De Laurentiis — put their signature spins on this tried-and-true meal.
5. Ina’s Chicken Piccata — To make sure her chicken boasts over-the-top taste and crispy texture, Ina coats the meat in seasoned breadcrumbs before beginning a two-part cooking process: a few minutes on the stove, then a final bake in the oven. Just a splash of white wine offers bold flavor to her silky sauce.
4. Rachael’s Chicken Piccata Pasta Toss — Instead of opting for full-size chicken breasts in this 30-minute meal, Rachael chops tenders into bite-size pieces before mixing them with penne and a piccata-style lemon sauce for an all-in-one dinner.
You’ve watched the evilicious battles unfold on TV every Sunday night, you log on to FoodNetwork.com to check out the latest After-Shows with Alton Brown and the judges, you’ve even found out which sabotage would slay you if you saddled up for competition. By all accounts, you’re a bona fide fan of Cutthroat Kitchen. Now it’s time to learn once and for all whether you’re a superfan — the ultimate in die-hard devotion to all things diabolical. Take the quiz below to see how your knowledge of the sabotages, judges, host and contest rules stacks up.