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.
The benefits of exercise are numerous for the mind, body and spirit. One of the biggest barriers to getting more physical activity is figuring out what to do. Expensive gym memberships or pricey fitness classes are big turnoffs for some folks but th...
It’s no secret that the finalists face a mountain of pressures week after week, cooking against the clock in all-or-nothing challenges, strutting their stuff for a crew of cameras and enduring hours-long evaluations that ultimately determine their futures. But what about the mentors, Alton, Bobby and Giada? They, too, grapple with a series of Star stresses, as it is, after all, up to them to narrow down the crop of contestants before you, the fans, choose your next star. The burden is on them to find each competitor’s strengths and weaknesses, and give them the tools they need to show off the former and improve the latter, all while maintaining the distance and fairness of a judge. Alton, Bobby and Giada handle the job differently depending on the day, but for each of them, when the work becomes particularly trying, sometimes all that’s left to do is laugh.
Take a look at the sneak-peek photo above from Sunday’s all-new episode: Alton, Giada and Bobby have gathered at evaluation, and it seems that for Giada, the moment is simply too much to bear. She’s face-first on the table while Alton offers a well-meaning giggle and Bobby displays a look of apparent confusion. Do you think they’ve just endured a particularly difficult elimination, or have they taken a brief break from deliberation to relax among friends?
Before you tune in this Sunday at 9pm/8c to find out what’s going on, we’re challenging you, Star fans, to write your best captions (tastefully appropriate, please) for this moment in the comments below.
This weekend, Food Network’s new episodes cover a little bit of everything, including Mexican night, movie night, packed lunches to go, barbecuing, muffins, cupcakes and more.
Start your Saturday morning with recipe ideas for a packed lunch to go, as Ree prepares sandwiches and salads for a group meeting. Then Trisha gets to cooking a Latin-style menu with her workout instructors. Later, Giada shares her favorite muffin recipe with various mix-in ideas.
On Sunday morning, Jamie Deen is preparing dishes for taco night with a Southern twist. Then Guy is cooking a special lobster dish. On Sandwich King, Jeff is remaking the sloppy joe to be healthier for his son Lorenzo. And Bobby is barbecuing bison short ribs and grilling fish tacos.
Then in the evening, come back for some competition, starting with a toy-themed episode of Cupcake Wars. Then it’s off to the movies on Food Network Star, where teams of the remaining finalists must cook and create movie trailers. And finally, on Restaurant: Impossible, Robert must help revitalize a Greek diner.