by Catherine McCord in Family, February 27th, 2013
by Dana Angelo White, February 27th, 2013
Do you want to get serious about cooking, but you don’t know where to start when it comes to choosing the right tools, especially when you’re on a budget? Setting up a well-rounded kitchen can be a daunting, not to mention expensive, task. Whether you’re a college student, newlywed or budding cook, these 10 cooking tools under $10 are a great start to upping your game in the kitchen.
1. Whisk: A whisk will come in handy when mixing batters or whisking eggs for breakfast.
2. Fine Grater and Zester: Zest adds instant flavor and color to any recipe. This tool does double-duty by grating hard cheeses like Parmesan too.
3. Swivel Peeler: Peel potatoes to be mashed, remove the tough outer skin of butternut squash and prepare carrots for your favorite chicken noodle soup recipe with this gadget.
Get 7 more kitchen tools under $10
by Allison Milam in Recipes, February 27th, 2013
Finding the time to work out can be beyond challenging. Once you do carve out time to hit the gym (or other workout location of choice) – how much time should you spend sweating it out?
According to the Center for Disease Control and Pre...
by Victoria Phillips, February 27th, 2013
How many times have you clicked on the television to see a family grinning over store-bought biscuits coming fresh out of the oven? You can’t blame them; the biscuits are so hot you can pull them apart. The easy method is all well and good, but whipping up a batch from scratch is the most comforting route of all. For once, stray from your classic Southern Biscuits and tear into one of these many variations.
Consider Paula Deen the biscuit master. Her recipes for Cheese Biscuits, Sour Cream Butter Biscuits and Fried Biscuits go along with any hearty meal, and her Pineapple Upside-Down Biscuits and Sweet Potato Biscuits are made complete with a sweet edge.
Branch out with Food Network Magazine’s own biscuit concoctions. Almost-Famous Cheddar Biscuits (pictured above) and Bacon-Cheese Biscuits work wonders along a heaping bowl of chili, while Lemon-Thyme Biscuits and Dill Biscuits With Honey Butter embody the rejuvenating spirit of afternoon tea. The sweetness in Molasses Biscuits jives well with whole-wheat flour, wheat germ and fresh thyme. We bet you’ve never had Pumpkin-Parmesan Biscuits; they’re sweetened with sugar, spiced with nutmeg and spiked with finely grated cheese.
Get more biscuit recipes from friends and family:
by Maria Russo in Events, Food Network Chef, February 27th, 2013
Add a new type of tea to your go-to list: pu-erh. This fermented, dark tea hails from China, and has a deep, pronounced flavor. For adventurous tea drinkers who want a crash course in multiple kinds, try Numi Organic Tea’s Indulgent Pu-erh Tea...
by Michelle Buffardi, February 26th, 2013
How many times have you searched for the ultimate recipe only to find one that’s nearly what you’re looking for but features perhaps a single ingredient or flavor that you simply can’t bare? When that happens, do you scrap the recipe altogether, vowing to find one that’s perfect, or do you settle for the undesired taste because the rest of the recipe fits the bill? We caught up with Iron Chef Michael Symon at the 2013 South Beach Wine & Food Festival, and he told us that instead of an all-or-nothing approach to recipes, look at them as detailed suggestions you can use to build the dish that best suits your tastes.
“Let your palate be your guide,” Iron Chef Symon said. He was reminded of a time that his father suffered through a batch of salsa that, while it was made according to its recipe’s instructions, boasted cilantro, an herb his father doesn’t like. Looking back on the moment now, Iron Chef Symon recalled that it would have been perfectly acceptable for his father to swap in other “soft, leafy herbs” for the cilantro so as to keep with his preferences and ultimately allow him to enjoy the dish.
by Joseph Erdos in Shows, February 26th, 2013
Think you’re too busy to make dinner a healthy dinner at home? Think again. These recipes are all ready in under 20 minutes; they’re simple enough to throw together on a busy weeknight, but fancy enough to serve to company.
by Michelle Buffardi, February 26th, 2013
Chopped All-Stars returns for Season 3 with a new line-up of culinary contenders, vying for the title of All-Stars champion. The winner will receive a $50,000 donation to his or her chosen charity. The competition is broken down into four themed rounds. In each round four chefs will cook head-to-head, with the single winner advancing to the finale, where one chef will be crowned the All-Stars Champion. The competition will be judged by a rotating roster of familiar Chopped judges, including Maneet Chauhan, Marcus Samuelsson, Aarón Sánchez, Chris Santos and Geoffrey Zakarian.
Competitors include Food Network and Cooking Channel personalities, famous restaurant chefs, Chopped judges and celebrities who have a love for food.
Find out who is competing and watch a sneak peek
by Healthy Eats, February 26th, 2013
Family dinners can be a challenge, more so when the food is healthy–even at the White House. “Yes, I’m the First Lady,” Mrs. Obama said. “But, yes, my kids make dinnertime miserable because they like three things: pasta, pasta with che...
by Maria Russo in Shows, February 25th, 2013
First Lady Michelle Obama, FoodNetwork.com and several other media outlets are working to make it easier for families across the country to eat nutritious meals every day. Just in time for the third anniversary of Let’s Move!, FoodNetwork.co...
When it comes to meal prep, not much can be done in the kitchen without a knife, so it’s no surprise that Chefs Bobby Flay and Anne Burrell devoted an entire week to demonstrating basic knife skills on Sunday’s episode of Worst Cooks in America. Both mentors showed off the whats and hows of various cuts like a fillet, slice, dice, julienne and chiffonade to their team members, some of whom were even unfamiliar with how to hold a knife and admitted to a strong fear of the sharp objects.
In the Skill Drill, the recruits were tasked with filleting whole black sea basses plus chopping oddly shaped produce to practice what they’d learned, and while some proved to be successful, a few contestants managed to cut their fingers and hands on the stainless-steel blades. Perhaps the most difficult test came during the Main Dish Challenge, however, when each recruit lifted a cloche to find an entire chicken with its head and feet still attached. Chefs Bobby and Anne both detailed the proper method for butchering the bird, but Chef Anne treated her team to a spine-ectomy how-to so that they could recreate her dish of chicken chasseur.