by Maria Russo in Shows, January 19th, 2015
by Maria Russo in Community, January 18th, 2015
While barbecue and pizza may conjure images of a specific plate — smoky, saucy meats or a crust with sauce on it — the rules of breakfast are far more lenient. After all, a morning meal can range from the sweetest sugar-rolled doughnuts and creamiest cups of oatmeal to the heartiest platters of steak and eggs and towering piles of fluffy flapjacks.
Your favorite Food Network chefs and stars are set to reveal their picks for the ultimate morning indulgence on tonight’s brand-new episode of Best. Breakfast. Ever. (at 10|9c), but before you tune in, FN Dish wants to hear about your breakfast picks. What are some of your local breakfast hot spots, and what do you order? Are you a fan of the diner on the corner for its classic egg scramble and bacon, a bagel shop specializing in fresh lox or a fancier eatery with gourmet French toast? Leave a comment below, tell us on Food Network’s Facebook page or Food Network’s Google+ page, or tweet @FoodNetwork using #BestBreakfastEver to tell us your local restaurant picks and share your version of the ultimate breakfast. FN Dish will round up your answers and reveal your top selections on Thursday.
by Kelly Lanza, Oh So Beautiful Paper in Product Reviews, January 18th, 2015
When it comes to your morning meal, there’s no reason to settle for boring — even when you’re in a hurry. In this week’s Most Popular Pin of the Week recipe, Giada De Laurentiis lets chia seeds work their magic overnight in thickening maple-laced Greek yogurt before helping you wake up to a ready-to-eat treat full of texture. Just top the pudding with fruit and sliced almonds for added crunch for a quick-fix dish.
For more lightened-up meal ideas, check out Food Network’s Let’s Get Healthy board on Pinterest.
Get the Recipe: Chia Seed Pudding (pictured above) from Food Network Magazine
by Amy Reiter in News, January 17th, 2015
If you haven’t already, it’s time to get a 2015 calendar in your hands (or on your wall)! Of course, most of us have one on our computer or phone, but these good-enough-to-eat options (like the one pictured above from Lou Paper) will will convince you that the paper variety still reigns supreme.
by Maria Russo in Recipes, January 17th, 2015
That classic scene from the movie The Graduate was all too true. There is a great future in plastics. The problem, though, is that future may be devastatingly long – in fact, no one really knows quite how long conventional plastics take to break down. It could be hundreds upon hundreds of years, and even when they break down, they never really go away completely. And that’s not great for our planet.
Now, science may have an answer. One word: mushrooms.
Austrian designers Katharina Unger and Julia Kaisinger, co-founders of the collaborative design firm LIVIN Studio, have teamed up with researchers at Utrecht University to devise a fungi food product they hope is capable of solving two global problems at once: too much plastic waste and too little food.
by Cameron Curtis in Recipes, January 17th, 2015
On this morning’s all-new episode of The Kitchen, the co-hosts kicked off their Waste Not … episode with a look at new ways to stretch your dinner dollar and take advantage of your freezer and pantry for budget-friendly fixings. While your New Year’s resolution for healthier eating in 2015 may have led you to the grocery store for seemingly necessary specialty ingredients, believe it or not, you don’t have to spend a lot to prepare lighter recipes. It all comes down to stocking your kitchen with good-to-have staples like a mix of whole grains and canned beans. Check out Food Network’s 14 Musts for a Budget Pantry, then read on below for some of Food Network’s favorite healthy dinners that won’t break the bank.
Made with only a handful of ingredients, this recipe for easy-to-prepare Penne with Roasted Tomatoes, Garlic and White Beans (pictured above) suggests roasting tomatoes and garlic until soft and sweet, and letting them shine in place of a traditional tomato sauce. For extra heft, Ellie Krieger adds cannellini beans to the pasta, plus sprinkles of fresh basil and nutty Parmesan cheese for flavor.
by Hedy Goldsmith in Recipes, January 16th, 2015
With a heartiness that’ll keep you going long past breakfast and a warmth that’ll keep you cozy on the coldest of winter mornings, oatmeal is perfect for your first meal of the day. These healthful whole-grains can be cooked on the stove, sauteed in a skillet, baked in the oven and even prepared overnight in the fridge. So no matter how you cook your oats and whichever way you serve them, this versatile grain is sure to make it into your weekly rotation.
Steel-Cut Oatmeal (pictured above)
Alton sautes steel-cut oats (or pinhead oats, as they’re referred to in England) in butter so the natural sugar in the oats will caramelize and develop a toasty taste. Keep an eye on the pan, though, so it doesn’t burn.
by Foodlets in Family, January 16th, 2015
Why are the sweets at most airports dry, flavorless, high in fat and sugar, and oddly very appealing? Is it the cinnamon-sugar smell that drifts down the terminal corridor, reeling you in with the sweet smell of home? What about the smell of freshly baked soft pretzels or sugared nuts? Intoxicating, especially while traveling, when planning meals is sometimes too overwhelming.
Let’s talk cinnamon buns. I love my cinnamon bun recipe so much, and it’s pretty easy. I keep baked cinnamon buns in the freezer, individually wrapped and ready to go for mornings on the run. Just pop one of these bad boys in the microwave and it’s off to the airport (or work or school). You’ll be completely satisfied and never tempted again (maybe) by overly sweet airport buns. Check out this step-by-step how-to for my Bacon, Bourbon and Hazelnut Cinnamon Buns.
by Joseph Erdos in Shows, January 16th, 2015
OK, I admit it: I was a little relieved when school started again after the winter break. The house will be quiet again, I thought to myself. The house will be clean again. (In both cases, the “at least for a little while” part is implied, but you parents knew that.) In the midst of all this reflection, though, I forgot about something: packing lunches.
Without the allure of new lunchboxes, packing lunch this time of year can get tedious, so we’re stepping it up. Here are a few of our favorite ideas, including new things to try ourselves.
1. Embrace the Skewer: Chop up your kids’ favorite sub-style sandwich ingredients into big bites, then thread them onto a bamboo skewer, like what’s pictured above.
2. Amp Up Your Cheese and Crackers: Instead of a sandwich, serve cheese and crackers, but do it antipasto style by tucking in a couple of cheeses, one favorite and one new variety. Then add turkey lunchmeat and a couple of slices of salami.
3. Serve Soup: What’s more comforting than a thermos of hot homemade soup? We’re trying this 10-Minute Tomato Soup recipe ourselves. (P.S. Send a few crackers to add on the spot.)
by Mallory Viscardi in Books, Drinks, January 15th, 2015
This weekend on Food Network, tune in for programming on Saturday and Sunday morning geared to help you create budget-minded meals, whether it’s tips for shopping in bulk, using up leftovers in a creative way or using inexpensive ingredients to get the best bang for your buck. Ree Drummond, the hosts of The Kitchen, Guy Fieri and Daphne Brogdon are full of ideas to help you.
Also, on Saturday, Giada De Laurentiis shows you how to make restaurant-style dishes at home. Then, on Sunday night, tune in for three hours of competition with Guy’s Grocery Games: Family Style, Worst Cooks in America and Cutthroat Kitchen.
When it comes to building a bar from scratch and mixing mind-blowing cocktails at home, the team from Death & Co, one of Manhattan’s elite cocktail bars, has all the tips and tricks you need. David Kaplan, Alex Day and Nick Fauchald recently released their first cookbook, titled Death & Co, which tells the story of how they opened the namesake bar in New York City and built their drink menu. With their book and their expert advice, before you know it you’ll be enjoying your own home bar and throwing the best cocktail parties in your group of friends. Start with Kaplan’s top-five rules for setting up your home bar (and maybe a Muddled Mission, recipe after the link):
1. Start with the basics: one mixable base spirit in the major categories: gin, tequila, whiskey (preferably rye if I’m around), rum and vodka — brandy as well if you’re a fan, which we all should be. Add a few frequently used modifiers (such as sweet and dry vermouth, Triple Sec, maybe a curacao of some kind).
2. Remember that “mixable” doesn’t mean “cheap,” but it should be affordable. We usually stick to a range of $15 to $30 per bottle.