Taco Salad Bowls

by , March 4th, 2013

taco salad
Can you believe a chicken taco salad, in a crispy tortilla bowl, can have up to 900 calories, 45 grams of fat and 1,870 mg of sodium? Didn’t I say salad? That’s the equivalent of THREE 5-ounce cheeseburgers. Thankfully, it’s super-...

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Takeout Favorites at Home — Meatless Monday

by in Recipes, March 4th, 2013

Buckwheat Noodle SaladAs tempting as it is to resort to a quick delivery dinner after a hectic day, there are surely far healthier and less costly meal options that can be made in a hurry at home without sacrificing flavor or ease. Asian-style takeout in particular often gets a bad rap for being deep-fried and greasy, but if you make some of your favorite white-box picks at home, you’ll be able to ensure that what you’re eating is wholesome and fresh, plus you can tailor the ingredients to your family’s individual tastes.

Bobby’s Buckwheat Noodle Salad (pictured above) is a lighter take on traditional noodle dishes that are often swimming in pools of oil. Here, he combines protein-packed buckwheat noodles with a sweet and tangy sauce of honey, grated ginger and tamari — Japanese soy sauce — that pairs well with cool vegetables like chopped carrots, bell peppers and cucumbers. Ready to eat in just 25 minutes, this top-rated recipe is an almost no-cook classic and makes a simple all-in-one meal. Watch this video to get Bobby’s secrets to making this family-friendly dish.

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February’s Top 10 Recipes

by in Recipes, March 4th, 2013

February 2013 Top 10 RecipesWant to know what Food Network fans were cooking in February? From soup to chicken, to pasta and pot roast, comfort food reigned supreme this month. Here are the top 10 recipes of February:

10. Ree’s Broccoli Cheese Soup
9. Giada’s Chicken Piccata
8. Tyler’s Chicken Enchiladas
7. Paula’s Taco Soup
6. Good Eats Meatloaf
Get the top five recipes

One-on-One With the Latest Blue Team Recruit to Go Home — Worst Cooks in America

by in Shows, March 3rd, 2013

Alex Stein and Chet PourciauFor the 14 recruits competing on Worst Cooks in America, it’s the opportunity of a lifetime to learn kitchen basics and culinary how-tos from Anne Burrell and Bobby Flay — two of New York City’s top restaurant chefs and some of Food Network’s most celebrated stars. It’s up to the contestants to use the tools the chefs provide to learn how to master certain skills on their own and demonstrate progress in the kitchen. Despite their best efforts, however, one recruit from Chef Anne’s Red Team and another from Chef Bobby’s Blue Team will ultimately succumb to the challenges of Boot Camp week after week as they compete for $25,000 and bragging rights for their coach.

Check back with FN Dish every Sunday after the episode for the first interviews with the latest eliminated contestants to read their exclusive reflections on the competition, thoughts on difficult challenges, plans for the future and more.

SPOILER ALERT: Find out who went home

One-on-One With the Latest Red Team Recruit to Go Home — Worst Cooks in America

by in Shows, March 3rd, 2013

Aadip Desai and Sue MangognaFor the 14 recruits competing on Worst Cooks in America, it’s the opportunity of a lifetime to learn kitchen basics and culinary how-tos from Anne Burrell and Bobby Flay — two of New York City’s top restaurant chefs and some of Food Network’s most celebrated stars. It’s up to the contestants to use the tools the chefs provide to learn how to master certain skills on their own and demonstrate progress in the kitchen. Despite their best efforts, however, one recruit from Chef Anne’s Red Team and another from Chef Bobby’s Blue Team will ultimately succumb to the challenges of Boot Camp week after week as they compete for $25,000 and bragging rights for their coach.

Check back with FN Dish every Sunday after the episode for the first interviews with the latest eliminated contestants to read their exclusive reflections on the competition, thoughts on difficult challenges, plans for the future and more.

SPOILER ALERT: Find out who went home

30-Minute Four-Cheese Pasta — Most Popular Pin of the Week

by in Community, March 3rd, 2013

Four-Cheese Pasta With Peas and HamThere’s nothing wrong with using help from the deli counter and frozen food aisles to get dinner on the table quick — especially during the week. By utilizing deli ham and frozen peas to prepare this pasta dish, Food Network Magazine gets this week’s Most Popular Pin of the Week on the table fast.

For more everyday recipe inspiration, visit Food Network’s Let’s Cook: Recipe of the Day board on Pinterest.

Get the recipe: Four-Cheese Pasta With Peas and Ham

Crispy Business: How to Make Parmesan Crisps

by in Food Network Magazine, March 3rd, 2013

Parmesan crisps

Parmesan crisps (frico in Italian) look fancy, but they’re actually just cheese and crackers for the lazy. You get the crunch of a cracker plus big cheese flavor in one — and they’re super easy to make. Toss 1 1/2 cups freshly grated Parmesan with 1 tablespoon flour, then flavor with 1 to 2 teaspoons minced herbs, spices and/or citrus zest. Form the cheese mixture into 12 mounds (2 tablespoons each) and place them on a baking sheet lined with parchment and coated with cooking spray; then flatten into 4-inch rounds. Bake at 375 degrees F until golden, 8 to 10 minutes. While hot, gently remove them from the sheet with a thin spatula and let cool completely.

Clockwise from top left: Lemon zest, Pepper, Curry-coriander, Smoked paprika and Scallion

(Photograph by Kang Kim)