by Lauren Miyashiro in Food Network Magazine, April 10th, 2015
by Rosanna Talarico in Shows, April 10th, 2015
Why is toast so trendy? The simple combination of mashed avocado on toast has become somewhat of a social media phenomenon (just search #avocadotoast on Instagram). And these days it’s not unheard of to pay upward of $4 for a slice. Is it worth the hype? The verdict of Food Network Kitchen staffers: Yes.
Each issue of Food Network Magazine includes a booklet of 50 themed recipes (March was all about meatballs). This month’s 50 Toasts one of the test kitchen staff’s favorite booklets — ever. “We really enjoyed developing and tasting both savory and sweet recipes. When brainstorming, we had over 100 ideas. Who knows — maybe [there will be] 50 Toasts 2.0? We certainly wouldn’t mind!” says recipe tester Vivian Chang.
by Emily Lee in Recipes, April 9th, 2015
Start your weekend off with new episodes of The Kitchen and Giada at Home this Saturday on Food Network. First, the cast of The Kitchen shares ideas for easy on-the-go snacks and tricks for adding healthy foods to your favorite desserts, and get entertaining tips from Cooking Channel’s Tiffani Thiessen. Next up, Giada De Laurentiis is hosting a star-themed party on Giada at Home with great appetizers, Chocolate Amaretti Cookies and an astrologist to amuse her guests.
On Sunday, watch as Damaris Phillips preps a Southern meal for an at-home spa day with the family on Southern at Heart. It’s a family bonding day on Farmhouse Rules also as Nancy Fuller cooks up a meal for her daughter and grandchildren. At night, tune in for three hours of back-to-back competition. Watch contestants try to make a meal using only one ingredient from each store aisle on Guy’s Grocery Games, four home chefs battle for a spot in the final three for next week’s finale of All-Star Academy, and chefs work the diner counter on Cutthroat Kitchen.
by FN Dish Editor in News, April 9th, 2015
It’s that time of a year again. While the majority of us are home waiting not-so-patiently for summer’s return, our social media feeds are blowing up with F.O.M.O.-inducing pictures of a lucky few spring breakers sipping pina coladas and sampling tropical fare against an ocean backdrop. The good news is that you can cook your way to the tropics, so take a break from perusing Instagram and enjoy these warm-weather-inspired dishes to make you feel like you’re on an island getaway.
Mango Salsa (pictured at top)
Ellie Krieger’s sunny Mango Salsa is just the snack to brighten a dreary day. This refreshing combination of mango, cucumber, jalapeno and lime juice works well on top of tacos or simply served with a side of corn chips for scooping. Read more
by Allison Milam in Recipes, April 9th, 2015
Fresh off the heels of the announcement that Food Network and Cooking Channel earned a whopping 11 Daytime Emmy nominations, and that our chefs and shows have received prestigious James Beard Foundation Award nominations, there’s news that brings even more reason to celebrate. Once again, The Webby Awards has recognized Scripps Networks’ apps and digital series, this year with nine nominations and honoree designations.
Committed to “honoring the best of the Internet,” The Webby Awards celebrates the best websites, online film and video, and mobile sites and apps, and more. This year, the Food Network In the Kitchen app earned a nomination in the Mobile Sites & Apps: Lifestyle category for tablets, while FoodNetwork.com is an honoree in the Websites / Television category and Food.com is among the honorees for Mobile Sites & Apps: Food and Drink category.
by Cameron Curtis in Recipes, April 9th, 2015
There’s a time and a place for a really involved recipe — and cooking with fresh, seasonal asparagus in springtime is not one of those times. It doesn’t take much for a side of asparagus to shine. When in-season asparagus is simply roasted, steamed or grilled, its innate flavors are given the chance to come out without any distractions. In the spirit of loving asparagus in its truest state, each of these spring-focused recipes is as simple as it gets, using just eight ingredients at the very most.
With just four ingredients on the roster, Ina Garten’s Roasted Asparagus (pictured above) reins in more than 300 reviews and a five-star rating. Simply drizzle fresh asparagus with quality olive oil, sprinkle with kosher salt, as well as freshly ground black pepper, and roast until tender but still crisp. Watch Ina Garten make it herself and you’ll never have lackluster asparagus again.
by Maria Russo in Shows, April 8th, 2015
For a long time, the serrated grapefruit spoon was the blocker between my love of grapefruit and the number of times I actually indulged in the citrus fruit. The grapefruit spoon always seemed inefficient and often incapable of getting all of the meat out; a knife was usually involved as a back up plan. So it was almost a miracle when I discovered that I needn’t use a grapefruit spoon to get my fix: Segmenting took half the time and resulted in almost the whole fruit on my plate.
by Foodlets in Family, April 8th, 2015
Just when fans — and Robert Irvine himself — thought they’d seen it all on Restaurant: Impossible, an unprecedented mission presented itself in Illinois: Not only was Robert tasked with overhauling a restaurant, but he also had to focus on the expansive grocery store that houses the eatery. Just outside of Chicago, Zest Bistro is a four-and-a-half-year-old business located within Lemon Tree Grocer, which was founded by best friends Shaun Black and Tim Canning. While the guys thought they’d have the chops to make their double-duty business work on account of their respective pasts as a produce broker and a chef, they soon began spending far more money than they earned and were forced to look to Jessica, Tim’s wife, to help Lemon Tree. Ultimately, however, when they realized that her support wasn’t enough, it was Robert who could give them one final opportunity. In true Irvine fashion, this monstrous challenge only served to inspire Robert more, and sure enough, he relaunched both Zest Bistro and Lemon Tree with wild success. Read on below to hear from Shaun, Tim and Jessica to find out how the businesses are doing today.
According to Shaun, “Sales in Zest are up approximately 30 percent from last year during the same time period,” and Tim adds that there are “45-minute waits at times.”
by Maria Russo in Food Network Chef, April 8th, 2015
Breakfast, lunch and dinner are one thing. I knew I’d be on the hook for those the moment I saw my first ultrasound (and my second, third and fourth). But adding snacks — two snacks — every day almost pushed me over the edge. It seemed like every time I got the kitchen counter shoveled off from the previous meal, some short person would trot up asking, “Is it snack time yet?” Instead of tossing a box of gummy fruits to the crowd and letting them fend for themselves, I started getting strategic. Here’s what I do to create a varied snack plan full of (mostly) whole foods (pretty) easily:
1. Make a Batch of Freezer-Friendly Muffins: I usually have a couple of kinds of veggie-packed muffins in my freezer. Set your premade muffins on the counter at breakfast and they’ll be thawed by snack time — or just pop them in the microwave at the last second. Try: Pumpkin Muffins
2. Yogurt Parfaits: For a crowd with varied tastes, try a container of plain yogurt plus a few nutritious toppings. Nuts, raisins, sunflower seeds, chia seeds, frozen blueberries, honey … Let each person add whatever he or she likes.
by Amy Reiter in News, April 7th, 2015
Much like a classic roast chicken or towering chocolate cake, pasta Bolognese (pasta with a hearty meat sauce) is one of those recipes we keep in our back pockets for when we need a little comfort. It’s something many have made before — and successfully so — but that doesn’t mean there’s no need to improve upon the most-basic recipe. That’s where Iron Chef Geoffrey Zakarian comes in. At a recent demo at the South Beach Wine & Food Festival, he offered eager fans a few expert tips on elevating this staple Italian sauce to the next level of craveworthy satisfaction. Read on below to learn what he does to guarantee a rich and savory sauce, and find out his choice of noodles, then get his top-rated and simple-to-prepare recipe.
1. Bolognese is all about the meat, and for Geoffrey, that means a blend of four varieties: He opts for equal parts pancetta, pork, pork sausage and veal.
Most of us probably don’t like to think of ourselves as falling into any specific stereotypes, including gender-based ones, but it appears that, when it comes to what we order in restaurants, we often do.
Men go for the meat. Women like their vegetables. Those gender-based taste preferences, while somewhat oversimplified, aren’t only the stuff of cliche, the Wall Street Journal reports. Rather, they frequently hold true.
“Many chefs say it is remarkable how many diners continue to order largely along gender-based lines,” Alina Dizik writes in the Journal. “Restaurants and menu consultants say it pays to balance gender preferences, both when designing individual dishes and when planning the overall menu.”