by Foodlets in Family, Holidays, April 3rd, 2015
by Rosanna Talarico in Shows, April 3rd, 2015
Easter mornings are usually a blur of chocolate around here, but after the kids have had their share of treats, there always seems to be extra candy (and whether certain moms have set some aside for themselves can be neither confirmed nor denied). Here are two ways to use four different Easter candies long after that bunny has put his feet up again for the year.
Mini chocolate eggs can be delicious in …
Brownies: Welcome spring with the simplest version of birds’ nests yet. Bake a pan of brownies and cut round circles before arranging mini chocolate eggs on top.
Cookies: Instead of chocolate chips, add mini eggs to your next batch of cookies or blondies. Cut them in half, or leave them whole for major impact.
by Amy Reiter in News, April 2nd, 2015
This weekend on Food Network, tune in for fresh recipes and competition fun. On Saturday, join Ree Drummond as she shares her best tips on what foods to cook ahead and freeze for future quick-fix meals. Don’t miss her lineup of the perfect recipes for frozen meatballs, chicken and tomato sauce. Next, the cast of The Kitchen is celebrating Passover with fried matzo brei and are showing off their favorite springtime recipes. On Sunday, watch Southern at Heart for a comfort dinner you don’t want to miss, featuring a Kale “Caesar” Salad, Spinach and Artichoke Dip Pasta and a Chocolate and Espresso Layer Cake with Peanut Butter Icing for a special birthday celebration.
On Sunday night, tune in for the exciting games and challenges that will keep you on the edge of your seat, starting with a new episode of Guy’s Grocery Games at 8|7c. All-Star Academy is up next, with a twist — the mentors become the judges and special guest Robert Irvine will be standing in for the mentors. See which home cooks are sent to the elimination round through a blind taste test. Last, but certainly not least, watch Cutthroat Kitchen to see Alton Brown’s creative and entertaining obstacles for this week’s participants.
by Sara Levine in Holidays, April 2nd, 2015
Here’s a product to tuck into your “reduce, reuse, recycle, repurpose” ideas file: a rechargeable cork-shaped bottle light that turns your old, empty bottles into romantic lamps you can use to light your dinner table or those backyard barbecues you’ll be throwing when the weather (finally) warms.
The bright LED lights, developed by a company called Suck UK and available (for $15) on its website as well as on Foodiggity and on Amazon, fully charge (and recharge) via USB (in your charger, laptop or other device) in one hour and give you three uninterrupted hours of clean bottled light. (A red indicator light lets you know it’s charging.) Powered by an internal polymer lithium ion battery, the bottle light, which is topped by sustainably harvested cork from Portugal, is safe for both indoor and outdoor use.
by Allison Milam in Holidays, Recipes, April 2nd, 2015
Fun fact: Most recipes that use marshmallows can be made infinitely cuter by swapping in Peeps. These sugar-coated chicks and bunnies are an Easter treat so beloved that Just Born, the company that’s been producing them for more than 60 years, makes enough Peeps in one year to circle the Earth three times. Back in 1953, it took 27 hours to create one Peep by hand with a pastry tube; yellow and white were the original colors. Today it takes roughly six minutes per Peep, and they come in a rainbow of hues and even specialty flavors like Chocolate Mousse, Blue Raspberry and Party Cake.
Once you’ve rounded up your favorite Peeps, the possibilities are endless. Peep dioramas never get old, but edible creations are our favorite. FoodNetwork.com contributor and Sprinkles! author Jackie Alpers was just the sweet-treat aficionado to come up with adorable and tasty new ways to showcase Peeps, starting with the Technicolor cake pictured above. For a showstopping centerpiece for this weekend’s Easter spread, just press sprinkles, jelly beans and a rainbow of Peeps into a freshly frosted layer cake. Read more
by Cameron Curtis in Holidays, April 2nd, 2015
Face it: When you’re busy hunting down eggs, opening up your Easter basket and dyeing eggs, who has time to throw together a massive spread? After you pin down your master plan for your Easter ham or rack of lamb, feast your eyes on extra-easy side dishes that won’t consume your Easter Sunday.
Tossing high-impact ingredients like seasoned barley, lemon-marinated mushrooms and roasted asparagus together brings on a multi-textured, elegant Mushroom, Barley and Roasted Asparagus Salad (pictured above) with only 20 minutes of active prep. Plus, while you leave the asparagus to roast in the oven, you’re free to get to work on your other dishes.
by FN Dish Editor in Events, April 2nd, 2015
The eight-day festival of Passover commemorates the freeing of the Israelites from slavery in ancient Egypt. The highlight of Passover is the Seder, which is observed on each of the first two nights of the holiday. In honor of the unleavened bread that the Israelites ate when they left Egypt, leavened grain (including bread, cake, cookies, cereal, pasta) is not allowed at Seder. Instead, matzo (a crisp, unleavened bread) is eaten, along with other traditional Jewish foods.
Eli Zabar is New York City’s iconic and pioneering grocer and caterer, with markets, cafes and restaurants on Manhattan’s Upper East Side. Namesake company owner Eli and his team cater more than 500 Passover Seders in New York City. And yet the father of two still finds time to host the family’s Seder at home. “The Zabar family has divided up all the holidays: One gets Hanukkah, one gets Thanksgiving and so on. We like hosting Passover, since it’s a lively, happy time. My whole family shows up! We’re going to be about 35 this year. One of the things that’s happened over the years is that these little kids who didn’t take up any seats and used to spend their time playing or looking for the afikoman are now young adults in need of seats and we’re trying to figure out how to fit more people in.” His Seder uses everything that is featured in his store, and he makes sure to include his favorite dishes, plus a chocolate-covered matzo sweet treat (recipe below).
by Maria Russo in Shows, April 1st, 2015
Notice something different on Food Network this morning? Today, Food Network and Cooking Channel are participating in the Autism Speaks: Light It Up Blue campaign, an annual global initiative that raises awareness about the growing public health concern that is autism. That means we’re taking our logos that you see on television and turning them blue for a day.
Autism Awareness Day has partners in 100 cities across North America and 40 countries around the world — and they’ll be turning iconic landmarks blue for the day (like New York City’s Empire State Building), as well as colleges, hotels, sporting venues, museums and bridges.
Food Network invites you to Light It Up Blue today. Find out how here.
by Sara Levine in Holidays, Recipes, April 1st, 2015
While some restaurant owners welcome Robert Irvine with open arms and recognize their need for his expertise, others are perhaps too set in their ways to realize the gravity of the state of their restaurant. That’s what happened on tonight’s all-new episode of Restaurant: Impossible when a mission took Robert to Cocoamoda in Calvert, Texas. A French bistro boasting both an event space and a chocolate boutique, Cocoamoda is owned by Ken Wilkinson, but it was Ken’s daughter, Courtney, who first reached out to Robert and asked if he — Brit to Brit — could convince her father to update his approach. Now, a few months after reopening a newly renovated Cocoamoda, Ken is speaking out about Robert’s changes to the restaurant and how his business is faring today.
Sorry, Francophiles, but in the macaron vs. macaroon debate, I must admit that I prefer the two-O variety. We’re talking the dense coconut kind that will be served at Passover Seders across the country this Friday night. The delicate, jewel-boxed French sandwich cookies (one O) are pretty and all, but for me, the rugged, toasty coconut ones are the stuff of nostalgia. Inexplicably, my grandmother, who was an excellent baker, used to serve the bite-sized macaroons that came in Manischewitz cans. Who knows how many years they’d been in her pantry, but I loved them.
Today, there are few cookies I love more than a well-made macaroon, so it’s just a plus that they’re a Passover-friendly dessert. I devoured an amazing one recently at RareSweets, a charming bakery that opened in Washington, D.C., last fall. Caramelized and crunchy on the outside, moist and chewy within and not too sweet, it was exactly what I want in a macaroon, or any cookie, for that matter. Lucky for us, the bakery’s pastry chef and owner, Meredith Tomason, shared the recipe with FN Dish. She incorporates many family recipes into her menu, and says this one was a staple at various holidays throughout the years.