by Amy Reiter in News, February 22nd, 2017
by Lauren Piro in Recipes, February 21st, 2017
If you’ve tossed food a day or two past the “sell by” date on its label, figuring it’s not safe to eat, you may have been throwing away perfectly edible food. Such labels often mean the food tastes best — fresher — if it’s consumed by that date, but not that it’s not safe to eat thereafter.
Bummer about all the wasted food, but you’re surely not alone. Most of us, when it comes right down to it, have no real clue what those dates on the packaging of the foods we eat are trying to tell us. “Sell by,” “best by,” “use by,” “better if used by” and (more starkly) “expires on” — what’s the difference, and what are we supposed to do once the date that follows those words has past?
by Amy Reiter in News, February 20th, 2017
In America, we aren’t strangers to the comforts of curling up in a fuzzy blanket, book in one hand, cocoa in the other. But in Denmark, coziness (and all its accessories — fireplaces, knit socks, sweet treats, candlelight and good friends) is practically a national sport. The Danes call it “hygge” (pronounced “hoo-gah”), and you likely heard about it late last year when several books on the subject hit shelves and turned the Danish tradition into a full-blown lifestyle trend. Why are we not surprised? Adopting a trend that basically involves getting into your comfiest pajamas and never leaving the couch is pretty much a no-brainer. When your family is ready for some major hygge time, dial it up the with one of these recipes — some inspired by traditional Scandinavian dishes, and others with a more American flair.
Ginger Molasses Skillet Cookie (above)
In Denmark, it’s not hyggeligt without sweets, and this skillet cookie (with its Scandi-inspired icing design) is a no-fuss way to get your whole crowd in a comfy state-of-mind instantly.
by Sara Ventiera in Restaurants, February 19th, 2017
Why take the time to season your meat the old-fashioned way — painstakingly preparing it with spice blends, brines, rubs and marinades — when you can tuck a hot-chili stick in it and call it a day?
A California-based company called Sugarmade, which, according to its website, specializes in promoting products that “hold disruptive potential to current markets,” is launching Sriracha Seasoning Stix, aka “Rooster Stix.”
by Maria Russo in Recipes, Shows, February 18th, 2017
Chefs’ Picks tracks down what the pros are eating and cooking from coast to coast.
After an exhilarating day on the slopes, there’s no better way to wind down in alpine environs than by taking part in that festive tradition known as apres ski, which typically involves socializing over bites and beverages. Here four ski town chefs divulge their favorite apres-ski dishes, drinks and destinations. Read more
by Elizabeth Brownfield in How-to, Recipes, February 18th, 2017
There’s a time and a place for super-fancy, knife-and-fork-needed appetizers, but game night isn’t it. When you invite pals over for a few rounds of poker or a no-holds-barred Scrabble face-off, what you’re likely craving is something easy, not necessarily elegant. And on those occasions, it’s A-OK to take a few welcome shortcuts from the supermarket. The key is dressing them up to make them your own. On this morning’s all-new episode of The Kitchen, the co-hosts hosted a game night of their own, complete with a menu of fuss-free eats and drinks, including two appetizers that get their start from the freezer section. Read on below to get the can-do recipes, then check out all of the how-tos from the show.
by Amy Reiter in Drinks, News, February 17th, 2017
The trickiest part of any meal is getting the timing right: delivering the many components of a meal on the table at the same time at their ideal temps, and while they’re still Instagram-ready. But timing is never more of a challenge than at breakfast, when you’re juggling hot coffee, perfectly-browned toast that must be buttered before it cools (and eaten before it turns soggy), and eggs that can go from warm and delicious to cool and congealed in the blink of an eye. Follow these steps to achieve a delicious, still-warm first meal every morning.
Step 1: Caffeinate Yourself
First things first: no one should have to pull off the balancing act that is breakfast without any caffeine in their system. Before you even think about anything else, start the coffee maker or put on the kettle for your French press or pour-over.
And, sure, you can dump in some cold milk in your coffee mug, and that’s what I do when I’m in a rush. But milk that’s been warmed and frothed elevates a standard cup of coffee without much effort (especially when it comes to non-dairy milks, which meld into coffee so much more seamlessly when heated. Nothing makes me sadder than when I add almond milk straight from the fridge to a cup of hot coffee and it instantly looks like a cup of miso soup with floating particles of the non-dairy milk). I instantly upgraded my usual breakfast when I picked up a Breville Hot Choc & Froth. Now on mornings when I’m not running around like a headless chicken, I spend the two extra minutes to make a quick café au lait dolloped with foam that feels like a total indulgence that doesn’t involve forking over $5 to a barista.
Step 2: Make a Game Plan Read more
by Foodlets in Family, Recipes, February 17th, 2017
It may seem as if America is becoming a nation of wine sippers — and it’s true that many of those who prefer wine today were more likely to opt for other kinds of alcoholic beverages a decade ago. But don’t worry, beer drinkers, because there are still more of you than there are of them.
Almost four out of 10 — 38 percent — of alcohol consumers over age 21 in the United States said beer was their beverage of choice, whereas 31 percent prefer wine and 28 percent like spirits/liquor most of all, according to a recent Harris Poll survey of 1,540 adults.
by Lauren Haslett in News, February 16th, 2017
There’s nothing like a little cooking to keep kids busy — and happy on a day off. If the winter weather has you indoors with your little ones all day, try introducing a hands-on kitchen project. All you need are simple recipes with reliable results, just like these.
For Young Kids and Beginner Cooks
Ree Drummond’s Homemade White Sandwich Bread (pictured above)
Kids love making bread. Since their experience with bread is usually limited to let’s say aisle six at the grocery store, making bread at home feels a little bit like seeing a teacher outside of the classroom. Though you’ll need plenty of time to prep this recipe, you can do it with only a handful of ingredients.
by Emily Lee in Recipes, February 16th, 2017
Thinking of eloping in Vegas? Do you love Taco Bell with a fierce passion that reserved only for your favorite fast-food establishment and the inventor of the magical fourth meal? Then you might want to pay attention.
Taco Bell wants to reward the love its serious fans have for the brand with even more love — by letting some of those fans have their weddings at its flagship Cantina location in Las Vegas.
No, this is not a drill, folks. You can now get married at Taco Bell, and the favorite late-night snack stop wants to help you do it in style!
Mid-February is about that time when our dedication to New Year’s food resolutions begins to wane. Instead of feeling guilty and hypercritical, let’s just declare this weekend a time for indulgence – and loose-fitting pants. Before we know it, the season of salads and cold summer soups will be upon us, so it’s wise to fill up on wintertime pleasures while we can. Here at Food Network, we’re craving potatoes, no matter the form. Fried, baked or blended into soup, we’re gearing up to celebrate spuds in all of their carb-laden, stick-to-your-ribs glory. From twice-baked potatoes stuffed with bacon and sour cream to crispy-crunchy fries seasoned liberally with salt and pepper, here are a few of our most-comforting recipes. Go ahead – you deserve it.
Trisha Yearwood takes the humble baked potato to new heights by combining the soft, starchy flesh with cheddar and sour cream, baking it twice and topping it with bacon. “I learned the hard way not to wrap the potatoes in foil before baking,” Trisha says. “It softens the shells and they will fall apart. Baking them unwrapped makes the shells stronger for scooping out the potato flesh later.”