Chefs’ Latest Vegetable Obsession? The Easter Bunny Would Approve.

by , April 18th, 2014

They simmer in stocks, accentuate pot roast and stand in as a crunchy, good-for-you snack between meals. But in the hands of deft chefs, taken-for-granted carrots are fast becoming the highlight of the dinner table.

“Carrots have a nice bright...

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What to Watch: Chickening Around on Diners, Drive-Ins and Dives, and Spring Is in the Air on The Kitchen

by in Shows, April 18th, 2014

The KitchenStart the weekend with a special episode of Diners, Drive-Ins and Dives on Friday night. It’s all about chicken as Guy recounts all the best places he’s eaten the bird. Tune in Saturday morning for new episodes of Farmhouse Rules as Nancy goes antiquing, and check out The Kitchen, where the co-hosts kick off a special spring celebration. After the show FN Dish will be giving away a cutting board signed by the co-hosts. On Sunday morning, get five easy weekday recipes from Rachael, and then follow it up with new episodes of Southern at Heart, Giada at Home and Guy’s Big Bite. In the evening, watch all-new episodes of Food Court Wars, America’s Best Cook and Cutthroat Kitchen.

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How to Decorate Easter Eggs with Sprinkles

by in Holidays, How-to, April 17th, 2014

Sprinkles turn regular old eggs into amazing, dye-free, edible works of art, with minimal effort and maximum fun. These hard-boiled eggs bejeweled with pastel-colored nonpareils make an extra-special addition to any Easter egg hunt or Easter basket. Here’s how to make them. Read more

This Week’s Nutrition News Feed

by , April 17th, 2014

In this week’s news: Mondays get even more meatless; the world learns what happens when a household bans sugar (hint: a book deal); and coupon-clipping takes a healthier turn.

Hitting the Beach — and the Tofu
Why book Canyon Ranch when y...

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How to Play the Game of Kitchen Casino — Part Gambling, Part Cooking

by in Shows, April 17th, 2014

Kitchen CasinoKitchen Casino uniquely combines cooking with gambling-themed games that not only test chefs’ abilities to think — and cook — on their feet, but that also test their abilities to strategize, whether that means playing the game fairly or a bit dirty. At the start of the show, four chefs enter the casino, but after three rounds, only one chef can leave as the winner. That person has the opportunity to triple his or her earnings in a final game of chance — but there is a risk of going bust, which means leaving empty-handed. But without risk, there is no reward.

If you haven’t already tuned in to the new show on Mondays at 9|8c, FN Dish breaks down the game, round by round.

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Easy Easter Sides

by in Holidays, Recipes, April 17th, 2014

Creamy Spring Peas with Pancetta

Fast forward to Sunday morning, when the Easter bunny has come and gone, the last eggs in the yard have been hunted and the heads of marshmallow Peeps have been nibbled off. After such a busy morning, the only thing left to do is eat. This Sunday, load up on seasonal side dishes that stack up to your family’s Easter ham. Not only are the ingredient lists oh so spring, they’re also as easy to make as it gets.

If you haven’t snatched up some in-season peas at the market yet, there’s never been a better time. Food Network Magazine’s Creamy Spring Peas with Pancetta (pictured above) combines a trio of fresh English peas, crunchy sugar snap peas and sliced snow peas with pancetta and cream.

Cooked down with white wine till soft and sweet, Creamed Vidalia Onions by Food Network Magazine are a sure brunch standout. The additions of cream and savory breadcrumbs don’t hurt either.

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Doughnuts Near You and New Uses for Chip Cans

by in News, April 17th, 2014

Italian DoughnutsThe Great Gefilte Fish Shortage of 2014: The Passover Seders have come and gone, and many families, it seems, had to do without a holiday staple: gefilte fish. The oval fish patties — often made from whitefish, as well as carp and perhaps pike, mullet or even salmon — are in short supply this year, The New York Times reports, because of icy conditions on the Great Lakes and in western Canada. “In all my years making gefilte fish, it has never been this bad,” said Benzion Raskin, owner of Brooklyn’s BenZ’s Gourmet, which has been turning away customers. “I can’t remember a time with so little fish.” There are those who love gefilte fish and those who love to hate it — and then there are those who eat it for unusual reasons. “It may taste like cat food,” locavore fish store owner Peter Shelsky told the Times, “but that’s why I love it.” [The New York Times]

Craving Doughnuts? There’s an App for That: You may never have another doughnut emergency. A new app called Doughbot promises to keep you just a tap away from finding “every doughnut shop in your area” — whether you’re looking for “old-school shops or hipster-hyped cronut purveyors” — with directions, reviews and Instagram-powered galleries. “I was amazed at how many donut places are in walking distance from my office,” enthused one user. Fun, though perhaps not the best app for dieters. [iTunes via Huffington Post]

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Yes, Turmeric Is the Spice of the Moment (Here’s Why)

by , April 17th, 2014


Long a mainstay of South Asian cooking, turmeric adds zing to curries and other dishes. But it has also been used in Eastern cultures for thousands of years for its medicinal properties. More recently, turmeric has caught the attention of Western...

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Regional Foods Face-Off — America’s Best Cook Bracket Challenge, Round 2

by in Shows, April 17th, 2014

Round 2 Bracket ChallengeAmong the many things that define the United States, foods are at the top of that list. And every region has its specialty, whether it is lobster rolls from the East, chili from the North, shrimp and grits from the South or tacos from the West. On the new series America’s Best Cook, Sundays at 9|8c, home cooks from the four corners of the country have come to Food Network headquarters to be mentored by FN chefs and battle it out for a chance at winning the title of America’s Best Cook.

To coincide with the show, FN Dish has launched the Regional Foods Face-Off, a bracket challenge in which you, the fans, can vote for your favorite regional food. The editors have narrowed it down to four famous dishes from each of the regions, but after four rounds of voting, only one dish will come out on top. Round 2 is now closed. Vote in Round 3.

Click Here to Vote in Round 2 Now

A Beatrix Potter Inspired Easter Party

by in Entertaining, Holidays, April 16th, 2014

A Beatrix Potter Inspired Easter Partyby Camille Styles (photos by Kate LeSueur)

I love hosting parties with guests of all ages — they’re the perfect opportunity to get creative, explore a fun theme, and add a touch of whimsy to the decor for an event. For this year’s Easter celebration, I wanted to create an outdoor event that would be fun for kids and parents alike. I didn’t have to look further than my daughter’s own nursery to find inspiration — the illustrated works of Beatrix Potter. The English author’s collection of sweetly illustrated children’s tales provided just the right tone for my backyard bash, and her Tale of Peter Rabbit was the perfect source of cotton tailed inspiration. With fun carrot-and-ranch snacks served in tiny terra-cotta pots, homemade bunny-tail bunting, and fresh centerpieces made from garden vegetables, this was one Easter celebration that we’re pretty sure Peter himself would approve of!

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