It can be intimidating to try new recipes, especially when you’ve perfected a healthy and beautiful recipe such as Giada’s Whole-Wheat Spaghetti with Lemon, Basil and Salmon. It can be difficult to find new recipes that are nutritious ...
Chopped judge, Iron Chef and owner/chef of The Lambs Club and The National restaurants in New York City Geoffrey Zakarian had a busy schedule at the Food & Wine Classic in Aspen. In between hosting his Sirius XM Radio show, Food Talk, and catching up with friends at Ajax Tavern, the Iron Chef took the time to give Dish readers an exclusive look at this action-packed visit to Colorado. Read his journal and browse photos from his weekend below.
I arrived in Aspen from Chicago because I absolutely hate flying into Denver airport — I prefer to break the trip into two flights. It’s great to stop in Chicago because it’s rarely delayed, and I can watch exactly one movie on each flight! I arrived at Aspen airport at 8:45pm and grabbed a taxi to my first stop, The St. Regis Hotel. I dropped off my bags, had a quick shave, ironed a shirt for dinner and tried my best to look un-rumpled.
Episode 3 brought the contestants back to the set of Star, but this time they were tasked to cook in Food Star Kitchen. Cooking in a kitchen that isn't your own can be a tough mission. Where are the gadgets? What's in the pantry? Take a tour of the F...
Also known as English Peas, inside the inedible pods are tender and succulen...
Iron is an essential nutrient in our diets; it’s necessary to transport oxygen and nutrients to our cells. Deficiencies are quite common, especially for vegetarians. Sure, we tend to think of animal products like beef, chicken and eggs as good...
This summer, Food Network’s Grilling Central is packed with recipes for the entire family’s taste buds, boasting the best in burgers, dogs, chicken and more all season long. But with so many recipes, where do you start? Each Friday, FN Dish is giving you a complete menu that is stress-free, and this weekend’s spread will be rounded out with sun-safe side dishes free of mayonnaise.
When temperatures spike and it becomes hot and humid outside, you may be tempted to turn your alfresco soiree into an indoor, air-conditioned bash for fear of unknowingly eating heat-spoiled dishes. But while you should always be sure to keep all food — whether it’s served outdoors or not — at appropriate warm and cold temperatures, you can decrease your risk of foodborne illness at outdoor cookouts by cutting one key ingredient from your side dish spread: mayonnaise. Mayo is made largely of egg yolks, and as they tend to spoil quickly, they’re especially prone to bacterial growth if left in the heat for hours at a time. Instead of trying to time your salad servings or shuttling the dishes between inside and outside, make mayonnaise-free recipes. Thanks to citrus-based dressings and simple vinaigrettes, these made-over sides are every bit as flavorful and satisfying as their creamy counterparts.
Ready to eat in just 30 quick minutes, Food Network Magazine‘s Roasted-Pepper Pasta Salad (pictured above) is a go-to potluck dish or simple side with which to entertain. This easy dish boasts crunchy almonds, sweet sauteed bell peppers and bite-size mozzarella balls mixed with short pasta and a lemon-olive oil topping. Finish the salad with a sprinkle of fragrant basil to add freshness and a burst of color.
Ree, what meals do you regularly cook ahead — or double and then freeze?
Brenda Erwin from Hurst, Texas
My Chicken Spaghetti recipe is definitely one of those casseroles I tend to double — and often triple — so I can have extra pans for the fridge. Lasagna is another one: If I’m going to cook up a big meat sauce and boil noodles, I might as well make twice the amount. The mess isn’t that much bigger and I get more bang for my buck. Some other things I love to freeze: sloppy joe mix, spaghetti sauce, taco meat and even pulled pork or beef brisket. If you wrap them carefully, they’ll do just fine in the freezer.
— Ree Drummond
Burritos were a staple food during the Southern California portion of my childhood. We made them at home, ordered them at restaurants and kept a few pre-made Trader Joe’s bean and cheese burritos in the freezer for quick lunches and after-school snacking.
Oddly, once we headed north to Portland, burritos fell out of the rotation (replaced, I imagine, by grilled salmon). Still, I’ve always had a soft spot for the burrito.
Recently, while plotting out the next couple weeks of meals, I realized I have a great deal of travel in store during the course of the summer. I’m the primary cook in my household, and while my husband is more than capable of managing his own meals, I like to leave a few homemade things in the freezer for him when I’m going to be away for more than two nights.
So far I have frozen several portions of vegetable-heavy turkey chili, made a couple homemade frozen pizzas and wrapped up half a dozen homemade burritos.
Banana pudding is a classic dessert made by layering vanilla pudding with wafer cookies, loads of fluffy whipped cream and of course, bananas. After a few hours (or a night) in the refrigerator, the pudding and whipped cream soften the cookies and t...
Both on and off camera, celebrity chefs are saying goodbye to aprons and hello to chic style. Four Food Network chefs — Alton, Giada, Geoffrey and Marcus — made Vanity Fair’s Best-Dressed Chefs list. We all know their food and/or restaurants are worthy of praise, but their individual styles earned applause from the fashion world.
Bad fashion is on the chopping block for Geoffrey Zakarian. His slick New York City style includes tortoiseshell glasses (he actually has 12 pairs) and pastel button-downs. Geoffrey seamlessly trades his chef’s jacket for a crisp gingham shirt and sport coat.
Alton Brown’s come a long way from his quirky Good Eats costumes. Now he can be spotted with his trademark modern vintage style including dapper bow ties, hipster spectacles and tweed blazers. On this season of Food Network Star, you’ll find him rocking plaid button-downs, retro fedoras and well-tailored suits.