by Lindsay Damast in Holidays, Recipes, March 14th, 2015
by Ricky Smith in Recipes, March 14th, 2015
St. Patrick’s Day revelers are known for wearing green, covering themselves in shamrocks and celebrating to excess. And if there’s one thing an excessive celebration requires, it’s sustenance. When planning the meal for a group gathering, keep the theme of the day going by making an entirely green feast, from start to finish.
Though you’ll probably want to save dessert until the end, a showstopping cake (prepared in advance and waiting for you at home) like this Green Velvet Layer Cake (above) is absolutely essential. Green food coloring turns the layered cake into a stunning emerald centerpiece that’s topped with fluffy buttercream frosting.
by Maria Russo in Holidays, March 14th, 2015
Food can bring back so many different memories from childhood — family meals around the dinner table, weeknight dishwasher duties, Mom’s failed attempt at homemade sushi — but it’s hard to beat the comforting tastes and memories that come with a slice of meatloaf. Let’s face it: Meatloaf is basically a giant meatball, and no one is mad about that. Juicy ground meat and soft veggies only get better with a big dollop of that classic, sweet sauce. But just like every other classic dinner, there are tons of new spins on the original recipe, like vegetable-packed versions and even meatloaf muffins. Read on for some new ideas on how to take this hearty classic to the next level.
Dad’s Meatloaf with Tomato Relish (pictured above)
There’s bacon on top — need we say more? If the bacon doesn’t sell it, the tomato relish will. It’s got all of the classic flavors of a meatloaf sauce, but with some fresh ingredients and great texture. Everything comes together for a sweet, salty, tangy feast.
by Amy Reiter in Holidays, News, March 14th, 2015
Along with a celebration of all things Irish, St. Patrick’s Day brings with it a buffet of celebratory eats and drinks, from meaty corned beef and tender cabbage to rich chocolate-stout cupcakes and bright-green beer. On this morning’s all-new episode of The Kitchen, the co-hosts said “top o’ the morning” with a St. Paddy’s Day roundup of the best bites and sips ideal for an Irish-themed celebration. For Jeff Mauro, that meant transforming corned beef and cabbage into next-level Irish Egg Rolls, while in true It’s 5 O’Clock Somewhere fashion, Geoffrey Zakarian created Irish Creme with Stout.
FN Dish wants to know, as you gear up for Tuesday’s St. Paddy’s Day bash, what are dish are you most looking forward to eating? Are you all about silky mashed spuds, or do you crave the hearty taste of corned beef? Will you seek out the greenest beer you can find, or are you all about themed sweet treats like these shamrock cupcakes? Cast your vote in the poll below to share your top pick, then browse all of the recipes from today’s brand-new episode.
by Foodlets in Family, Holidays, March 13th, 2015
Nothing says St. Patrick’s Day better than green, mint-flavored milk, which is likely the idea behind TruMoo’s bright-hued Naturally Flavored Mint Vanilla milk. MMMmmm, minty fresh … milk.
The 1 percent low-fat milk, available as a limited-edition flavor, isn’t quite as decadent as it sounds. According to the label, which features a jaunty leprechaun hat and a pot of gold at the end of the rainbow, the flavored milk contains no high-fructose corn syrup and 130 calories per serving. TruMoo — a Dean Foods brand whose signature product is low-fat, low-sugar, high-fructose-corn-syrup-free chocolate milk targeted to health-minded families — also boasts that the green milk contains “8 essential nutrients.” So there’s that.
by Allison Milam in Holidays, Recipes, March 13th, 2015
St. Patrick’s Day isn’t the most-major holiday, but it is such fun for that very reason: The pressure is OFF. If you’ve got kids who want to party, it’s all about rainbows, hints of Irish fare made kid-friendly and food in every shade of green.
Fun Food Activities
- Instead of goodie bags, we invite our guests to make a little treat to take home. Just be sure to have zip-top, cellophane bags or paper plates available for easier transport.
- For very small kids, these Shamrock Shortbread Cookies get a hint of green from a very nutritious source (yes, spinach). Plus the rolling method is easy enough for toddlers to do.
- Bigger kids will get a huge kick out of assembling Individual Layered Rainbow Cakes; just bake each color ahead of time and let them do the rest.
by Maria Russo in Recipes, March 13th, 2015
St. Patrick’s Day is upon us! On this green-as-can-be holiday, many of us consider eating corned beef to be as mandatory as drinking green-tinted beer and attending St. Paddy’s Day parades. But what do you do if you’re lucky enough to have corned beef leftovers? Especially if you’ve invested hours in making your own meat at home, you better bet that your efforts should stretch way beyond March 17. Luckily, future iterations of this salt-cured staple do wonders even after the holiday has passed, with the deli-counter meat bringing a robust, salty flavor to everything it joins.
1. Forgo pepperoni and use corned beef as a pizza topping.
Instead of digging into a plateful of corned beef, cabbage and potatoes with a fork and knife, pile those ingredients over yeasty homemade dough for Corned Beef and Cabbage Pizza (pictured above). Top it with a triple threat of Monterey Jack, Parmesan and mozzarella for a cheesy and creative post-holiday slice.
by Rosanna Talarico in Shows, March 13th, 2015
We’ve nearly made it to spring, and after the treacherous winter seen from coast to coast this year, it’s about time to celebrate with a piece — or two? — of cake. While springtime cakes surely are indulgent, they’re not heavy like the meaty chilis and casseroles of winter, and each is packed with refreshing colors and flavors. Go ahead, treat yourself to a weekend of dessert decadence with these best-ever takes on cake from Ina Garten, The Pioneer Woman and more of your favorite Food Network chefs.
Strawberry Poke Cake — True to its name, this buttermilk-laced cake (pictured above) boasts plenty of poked holes in the top so the ruby-red strawberry gelatin can gently seep into it. After chilling the cake in the refrigerator, “let it sit out to warm up a bit while you whip the cream for the topping,” explain the chefs in our Food Network Kitchen.
by Sara Levine in Events, Restaurants, March 12th, 2015
Kick off the weekend with a St. Patrick’s Day celebration this Saturday morning on The Kitchen. Join the hosts as they make a corned beef and cabbage dish with a twist and shake up a must-make St. Paddy’s Day cocktail. On Sunday, learn ways to incorporate preserved fruits and veggies into your cooking on Farmhouse Rules. Nancy Fuller is cooking up a ham steak with apple mustard chutney, shredded beet and carrot salad, a scalloped vegetable casserole, honey ginger lemonade and butterscotch pudding with chocolate ganache for dessert.
Tune in Sunday evening for the competition and thrills beginning with an episode of Guy’s Grocery Games at 8|7c. Watch as four exceptional James Beard-nominated chefs compete for $20,000 in the Triple G Shopping Spree. Then, on All-Star Academy, you don’t want to miss the battle of the mentors as they cook to win for an advantage in the competition. Finally, Alton Brown has sabotages that put three chefs’ skills to the test on Cutthroat Kitchen.
This year’s South by Southwest festival is more food-centric than ever. The SouthBites lineup is back for its second year, now encompassing dozens of programs on the growing intersection of food and tech. There’s a pop-up food trailer park of the same name where you can refuel with kimchi fries and fish tacos between panels. But Austin is always good to food lovers, no matter when you visit. The Texas town is home to epic barbecue, world-class Tex-Mex (breakfast tacos galore!) and pioneering chefs. If you’re heading to SXSW, here are some must-try spots. And if you’re not lucky enough to attend this year, consider these just a few tasty reasons to book a trip. Read more