While scrambled, over-easy and hard-boiled eggs may be breakfast classics, eggs — no matter how they’re cooked — can star in lunch and dinner recipes as well, and just one egg can transform a simple dish into a hearty vegetarian meal. If you have leftover tomato sauce on hand, warm it up on the stove, crack in a few eggs and call the plate Eggs in Purgatory. Making vegetable fried rice? Add extra protein by topping it with a sunny-side-up egg. Given eggs’ versatility, it’s easy to experiment with new egg-topped creations by starting with your tried-and-true favorites, then dressing them up with whites and yolks cooked your way.
Food Network Magazine follows suit in its recipe for Baked Eggs and Beans on Toast(pictured above), a weeknight-friendly dish that’s a cinch to prepare. After sauteing onions with tomato paste, add a splash of honey and Worcestershire sauce for sweet and salty bites, then meaty navy beans to create a thick, flavorful mixture in which to cook the eggs. It’s important to start the beans and eggs in an ovenproof skillet, as the combination will move right from the stove to the oven. Once the eggs are set, slide them onto slices of crunchy toasted bread, and finish each with the tender beans and some fresh grape tomato-parsley salad.
It doesn’t matter how you find ‘em–frozen, canned, bottled, marinated or discovered at the center of the beautiful fresh vegetable–artichoke hearts have amazing flavor and boast some serious nutrients.
When chefs enter Cutthroat Kitchen, they’re likely expecting a bit — or a lot — of sabotage to be dealt upon them by their rivals. After all, it’s this play-or-be-played mentality that makes the competition as fiercely cutthroat at is it. But what they may not expect is that some of their most prominent challenges will likely come not from their dwindling cash supply, another contestant or unexpected ingredient swaps, but rather from themselves and their ideas about how to succeed in Cutthroat Kitchen.
On this week’s After-Show, judge Simon Majumdar and host Alton Brown noticed that in almost every round of cooking, chefs faced significant obstacles — some so damaging that they led to eliminations — on account of their own shortcomings. “He wasn’t sabotaged there,” Alton told Simon of Chef Scipione’s absence of bread in his Round 1 cheese steak sandwich. “He just didn’t make it out of the pantry with any bread.” This oversight ultimately cost Chef Scipione his place in the competition, as Simon noted that the chef’s finished dish “wasn’t a Philly cheese steak in any form that I would recognize.”
The six remaining teams rolled into Pocatello, Idaho, on Episode 3 of The Great Food Truck Race, ready to take on any challenges that Tyler threw at them. But for many teams, completing the challenges was the least of their worries, as a few setbacks put a number of them in the red, and nearing the end of day two, the only hope for most was racing to win one of three prize tokens to offset their sales losses. At elimination time, the race came to an end for a team that was all too familiar with being among the bottom finalists.
You can still have your fried chicken and eat it too. This week’s Most Popular Pin of the Week, Oven-Fried Chicken, uses corn cereal crumbs and crushed crackers to create a delicious coating for Ellie’s faux-fried chicken. A light spray of olive oil before baking guarantees lightly crispy results.
For more everyday healthy recipes for kids and families, visit Food Network’s Let’s Get Healthy board on Pinterest.
This weekend marks the unofficial end of summer, and while the weather may stay hot and humid for a few more weeks, leisurely backyard barbecues and alfresco entertaining will likely wrap up on Labor Day, as back-to-school routines and hectic schedules become all too familiar again. Whether you’re hosting an end-of-season bash or simply spending a relaxing few days with your family, say goodbye to summer with the season’s best eats and drinks. For this weekend’s cookout, FN Dish is sharing Food Network’s best-ever summertime recipes, those tried-and-true classics that are guaranteed to please. Together, these five-star picks from some of your favorite chefs, like Bobby, Alton, the Neelys and Giada, will create the ultimate Labor Day menu, one filled with smoky grilled meat, an easy-to-make side salad and a decadent dessert featuring summer’s sweetest fruits, plus quick appetizers and cocktails to round out the feast.
A platter of Bobby’s Grilled Shrimp Scampi Style with Soy Sauce, Fresh Ginger and Garlic and Alton’s Margarita (pictured right) are ideal party-starters, and these recipes are ready to enjoy in just 15 minutes and five minutes, respectively. To make the glaze for his shrimp, Bobby whirls soy sauce, a splash of lime juice and garlic with a stick of butter in a food processor, then brushes the mixture on the seafood before grilling it. Keep an eye on the shrimp while cooking — they take mere minutes to finish.