by Rosanna Talarico in Shows, May 1st, 2015
by Maria Russo in News, April 30th, 2015
Start building your Cinco de Mayo menu this weekend with Mexican-inspired recipes and spicy dishes from Food Network. On Saturday morning, The Pioneer Woman is cooking up a Tex-Mex feast featuring a layered Mexican Salad, Taco Potatoes, Green Chile Chicken and Key Lime Pie. Next, Trisha Yearwood is bringing on the heat with her Penne with Spicy Sausage Sauce on a new Trisha’s Southern Kitchen. Then, on The Kitchen, the chefs are giving you the lowdown on three spicy ingredients you could use in everyday cooking and teaching a lesson on the differences between Tex-Mex and Mexican tacos. Also, special guest Marc Murphy will be serving a juicy and spicy skirt steak.
On Sunday morning, watch Giada at Home for a variety of savory 15-minute pasta recipes that are perfect for weeknight dinners. Then, don’t miss the spicy food lineups on Southern at Heart and Farmhouse Rules for flavorful recipes like Damaris Phillips’ Enchalasagna and Nancy Fuller’s famous Spicy Three-Meat Chili, Jalapeno Cornbread and a Fiery Triple Chocolate Cream Pie. In the evening, starting at 8|7c, tune in for action-packed competition and a whole lot of laughs on new episodes of Guy’s Grocery Games, Spring Baking Championship and Cutthroat Kitchen.
by Bev Weidner in Family, Recipes, April 30th, 2015
By now you’ve heard the news that Apple launched the first-of-its-kind Apple Watch late last week, allowing users to message friends, track fitness goals, check news and scores, and more. But did you know that Food Network’s award-winning In the Kitchen app is now available on Apple Watch? For you Food Network fans, this means more ways to keep up with your must-watch shows and interact with your favorite chefs’ recipes.
If you’ve already opened up your Apple Watch, or you’re waiting for that coveted delivery to show up at your doorstep, here’s what you need to know about using In the Kitchen on the Watch:
- No matter what day or time it is, you can check out what’s airing on Food Network at that very moment, and what will be on next.
- For most shows, you can see which recipes your favorite Food Network star is making on that particular episode.
- If you see a recipe you like, you can add it to your Recipe Box to make sure you don’t lose track of it.
- Once you’re on your phone or tablet, open your Recipe Box to have the recipe at your fingertips in the kitchen.
by Allison Milam in Recipes, April 30th, 2015
Remember tuna salad from when you were growing up? Or if you’re like me, remember tuna salad from lunch 20 minutes ago? I have to tell you: I still absolutely dig me a good tuna salad. The kind I’ve been making for sixish years now isn’t just your (yawn) boring ol’ canned tuna mixed with mustard and mayo. Oh, no, pigeons. This adult version’s rocking stilettos and a hot-pink wig!
Actually, that sounds awful.
But before we get to the adult version, I’ve also included a cool, classic variant for your kiddies. I kept the binder pretty neutral, but instead of mayo, I swirled in a bit of Greek yogurt to lighten it up a bit. They won’t know the difference. Tell them elves made it. It’s also loaded with a hint of mustard, and fresh celery and apple, which I feel like all kids like, right? Again, just tell them elves made it. And ignore how many commas were in that sentence.
Now for the deluxe version. Again boasting a touch of Greek yogurt, it’s also laced with fresh lemon juice and curry powder — what? I also threw in some chopped almonds, fresh parsley, a bunch of red grapes and minced celery to boost the antioxidants. But I took out the stilettos and hot-pink wig because that was weirding me out.
by Ricky Smith in Recipes, April 30th, 2015
Who are we kidding? You probably aren’t on the edge of your seat waiting for peas to come in season. That’s because, as far as frozen fare goes, peas are the king, requiring little defrosting before you can toss them into a dish and start eating. Still, even if that lifestyle works for the rest of the year, springtime is the time to get your fresh pea fix. In the spirit of the season, we’ve got quite a few ways for you to put these little green gems to use. Most of these recipes call for the frozen alternative, but you can make your dishes worthy of springtime by swapping in the fresh stuff to your heart’s content.
When a need for pasta salad arises, Ina Garten’s Pasta, Pesto and Peas (pictured above) is the freshest way you can make it. Toss the pasta with homemade pesto and be sure to swap in fresh peas for frozen for that extra pop.
by Maria Russo in Shows, April 29th, 2015
Breakfast for dinner is always a fun way to mix things up, but what about having dessert for breakfast? Besides those few times you ate chocolate cake on a Saturday morning, it’s probably not something you think of often. But with pastries like warm, sticky cinnamon rolls and apple turnovers stuffed with syrupy filling, it’s definitely possible to satisfy your sweet tooth before 10 a.m.
Strawberry Muffins (pictured above)
Make these beauties over the weekend and have a quick breakfast to go during the week. Whether you eat them at room temperature or heat them up with a little pat of butter, they’re sure to give you the right dose of sweetness.
by Sara Levine in Events, Restaurants, April 29th, 2015
When Robert Irvine arrived at Gigi’s Music Cafe in Sunrise, Fla., he found a restaurant suffering from not just one culinary or staff issue, but a host of problems that had come to plague this three-year-old eatery. Owner Gigi Brown was struggling to recognize the dire situation her business was in, while her daughter Semone Brown-Mobley, who manages the restaurant, was forced to contend with the consequences of her mother’s decisions. They looked to Robert to streamline their financials and improve the scope of service, but perhaps most important was their need for an overhauled menu, as Gigi’s had relied heavily on the microwave. In true Irvine fashion, Robert and his Restaurant: Impossible team accepted this mission with gusto, working with Gigi and Semone both on land and at sea to give them the second chance they deserved. Read on below to hear from Semone to find out how Gigi’s is faring today.
“Sales have went up 40 percent in this last month,” Semone says, adding that in terms of her and her mother’s responsibilities at Gigi’s, “Me and my mother still have the same roles. She is helping more with the books and payroll. I still maintain the staff.”
by Michelle Buffardi in Recipes, April 29th, 2015
After 24 years in New York City, this year’s prestigious James Beard Foundation Restaurant & Chef Awards — often dubbed “the Oscars of food” — are moving west, to Chicago. More than 2,500 of the country’s top chefs, restaurateurs and food-media people will descend upon the Windy City this weekend, and FoodNetwork.com editors will be there to fill you in on all the action. But the proud, food-obsessed host city has plans that extend well beyond Monday night’s awards ceremony and gala, hosted by our own Alton Brown. Whether or not you’ve got a ticket to the coveted awards, here are some fun ways to celebrate Chicago’s impressive dining scene — all are open to the public, and some are even free.
Need Chicago restaurant recommendations? Check out Food Network’s Newcomer’s Chicago Eating Tour to get our picks for the best burger, pizza, new restaurant and more can’t-miss eats.
by Maria Russo, April 29th, 2015
Everyone knows about salmon’s health benefits (salmon is a good source of Omega-3 fats – those are the healthy ones), and about its extreme deliciousness (anyone who’s had grilled salmon, cedar-plank salmon or Buffalo-style salmon knows what I mean). It’s also easy to cook and almost everyone likes it. So why don’t you keep your kitchen stocked with the stuff so you can make salmon any night of the week? Oh, right, because it’s perishable, it takes up a lot of space, and it can be a little pricey.
Or maybe not.
by Joseph Erdos in Shows, April 28th, 2015
There are traditional job interviews, which are surely daunting, and then there's Food Network Star: an 11-week journey that demands from its hopefuls not just a solid resume and a memorable first impression, but simply flawless culinary technique, a...
Celebrated chefs from around the country have entered Season 4 of the Chopped All-Stars tournament for a chance to walk away victorious. For many it’s not their first time setting foot in the hallowed kitchen, but for others it’s their first attempt at cooking with and transforming mystery basket ingredients. On the line is the largest prize yet, $75,000 for charity. In Part 1 Art Smith, Brian Malarkey, Eric Greenspan and Madison Cowan brought their best game to the competition, but in the end it all came down to the one who dealt best with the baskets. FN Dish has the exclusive interview with the Part 1 winner.
More: Read the interview with the winner