Wild boar: a tasty way to do a good deed.
It’s true — across at least 39 states there are an estimated four million feral pigs and wild boars (they are close relatives and prone to interbreeding) roaming about.
And they are laying ruin to vast acres of land. The problem with wild pigs is they are voracious eaters — shocking, I know — and destroy natural ecosystems.
There is no one solution, but eating them certainly helps. It’s what I like to call taking a bite out of swine.
Bad pig puns aside, people throughout Europe and Asia have been eating feral oinkers for years. Italians are particularly fond of them, turning them into all manner of salumi.
Now Americans are starting to catch on. Feral pig is showing up on more restaurant menus, especially in the South, the epicenter of the problem.
Get the recipe for Fettuccine With Wild Boar Ragu
Pat LaFrieda Jr., the “Magician of Meat,” has revolutionized the burger and meat industry. Running a third-generation wholesale meat purveyor business in New Jersey with his dad, Pat Sr., and his cousin, Mark Pastore, Pat and his family have built the company into a meat empire.
Now, Pat and his family are bringing Food Network viewers inside his meaty world in a new series premiering tonight at 11pm/10c called Meat Men, which will take viewers on a high-”steaks” ride with a side of humor, served medium rare.
Last week, Food Network Facebook, Twitter and Google+ fans got the chance to ask Pat for his advice on burgers, different cuts of meat and supermarket tips.
@TheBroManifest asked on Twitter: What are your ideal toppings for a burger?
PL: My weekend burger hasn’t changed in 20 years. This is my motto: Keep it simple, silly. Firm, thin-sliced grape tomatoes, baby arugula, American cheese and a dollop of Hellman’s mayo on a fresh potato bun.
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Let’s talk polenta. Less coarse than grits but grainier than mashed potatoes, polenta is made from cornmeal and boiled with water or stock until thick and combined. From here you can add any number of ingredients — like cream, butter, cheeses, fresh vegetables and herbs — to transform it into a hearty, rich dish. You could also let the polenta cool completely then shape it and bake or deep-fry it. Giada’s Fried Polenta fingers are deliciously warm and cheesy, and when dunked in marinara sauce, they mimic classic mozzarella sticks.
Food Network Magazine’s polenta (pictured above) is traditional and rustic, cooked on the stove until it becomes soft and creamy. This Italian-inspired recipe calls for instant polenta, which tastes the same as the original but cuts down on long cooking times. Before serving, top each comforting bowl with tender Swiss chard, sweet roasted tomatoes and mild, crumbly farmer cheese.
Get the recipe: Polenta With Roasted Tomatoes
Meatless Monday, an international movement, encourages people everywhere to cut meat one day a week for personal and planetary health. Browse more Meatless Monday recipes.
Turn kid friendly mac and cheese into adult (and kid) friendly mac and cheese cakes.
People constantly confess to me that their biggest diet pitfall is nibbling on their kid’s leftovers. French fries, macaroni and cheese, burgers, pizza. Things you...
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Soy, in its many forms, can help soothe menopause symptoms.
Hot flashes, night sweats, irritability, oh my! If you’re looking to soothe symptoms caused by those hormones gone wild, add these foods to your diet.
Menopause marks th...
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What can you expect when you put 16 star chefs you know and love on the Chopping Block for charity? Inventive dishes, out-of-this-world ingredients, smack talk, laughs, sweat and a grand prize of $50,000 for the winner’s charity — you can expect it all on the newest season of Chopped All-Stars.
Here’s the breakdown. Each Sunday, a new group of All-Stars will compete for a spot in the finale. Last night, four Iron Chefs battled it out. In the coming weeks, you’ll see gourmet globetrotters, former Food Network Star contestants and Chopped judges. That’s right — the judges are coming out from behind their judges’ table to show the world they’ve got the chops to win the grand prize, too.
Last night, Michael Symon, Jose Garces, Cat Cora and Marc Forgione stepped out of the comfort zone of Kitchen Stadium to compete against each other. If you missed the show and recorded it, don’t read any further — we’re about to break down the episode, divulge the winner and chat with the runner-up.
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Food Network Magazine's Green Bean and Egg Salad With Goat Cheese Dressing
Your kids have talked you into coloring dozens of Easter eggs, but once the egg hunt is over, what should you do with all of those pretty eggs? Think beyond the egg salad ...
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Should you believe everything you read on food labels?
There are some packaged foods that make me want to scream! Some try to make not-very-healthy foods seem like they’re super nutritious, while others take healthy food and make them less nutritio...
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Easter brunch is one of my favorite meals of the year. Yes, Thanksgiving and Christmas are great. And my birthday is high up on the list, too. But Easter has always been special for me.
When I was growing up in Tucson, Ariz., my family and I would head up to the club for brunch, participate in some extreme Easter egg hunting (I’d always win) and then I would basically stuff my face. Homemade omelets, pounds of roasted potatoes and smoked salmon galore. You name it and I probably ate it. But let’s be honest here — the best part of brunch really has to be the desserts. There are a few in particular that stand out, but in my opinion a truly phenomenal carrot cake tops then all.
I know making a fresh carrot cake can be a little time-consuming because you actually have to grate carrots. Gasp! I know, I know. It’s tough. But trust me, it’s worth the extra prep time.
Get the recipe for Coconut Carrot Cake Cupcakes
Chopped All-Stars is back for a second season, and this year’s tournament kicks off with some very heavy hitters. On Sunday night at 9pm/8c, four Iron Chefs will do battle outside their Kitchen Stadium comfort zone. Cat Cora, Marc Forgione, Jose Garces and Michael Symon are all determined to cook their hearts out and take home the win. Of course, only one of them will advance to the final round for a chance to score $50,000 for their charity of choice. Check out our list to see which charity each chef is playing for.
Needless to say, this round should be a nail-biter for judges Scott Conant, Aarón Sanchez and Geoffrey Zakarian. Who won’t make it past the appetizer round? Which two will go head-to-head on dessert? Tune in to watch four seasoned competitors throw down in the Chopped Kitchen this Sunday at 9pm/8c.
Join the #Chopped conversation on Twitter during Sunday’s episode.