by Maria Russo in Family, Holidays, May 4th, 2013
by Dana Angelo White, May 4th, 2013
While some elements of Cinco de Mayo — the spicy salsas, spiked margaritas and too-green guacamole among them — may be no match for little ones and their picky palates, others like soft-shelled tacos, cheesy nachos and sweet churros are go-to bites that are practically made with kids’ appetites in mind. These dishes, although guaranteed kid-pleasers, are also some of the most-classic picks for traditional Mexican fare, so by serving them at your Cinco de Mayo celebration, you can be sure that grown-up guests will be happy to enjoy them, too. Whether you’re hosting a big-bash fiesta tomorrow or simply spending a quiet day at home, mark the fifth of May with a family-friendly spread of Mexican eats. Check out a few of FN Dish’s favorite tacos, nachos and churro recipes below, then browse Food Network’s Cinco de Mayo Central for more go-to recipes and entertaining tips.
Tyler’s top-rated Tacos Carne Asada is a must-try meal if you’re cooking for kids, because you can control the ingredients of the steak marinade and pico de gallo, making them as spicy or as mild as you want. Tyler opts for a jalapeno and a few garlic cloves in the mojo-style marinade and a serrano chile in the salsa, but little ones may appreciate less heat. After letting the meat marinate, grill it until juicy and tender, then serve it in warm tortillas. Let your kids assemble their own dream tacos by setting up a spread of traditional toppings like shredded lettuce, Jack cheese, white onion and fresh pico de gallo and inviting them to help themselves. Watch this video to see Tyler make this can-do recipe.
Keep reading for more recipes
by Maria Russo in Food Network Chef, Shows, May 4th, 2013
It might not be the newest exercise phenomenon, but this no-frills type of workout will certainly pay off if you’re willing to work at it. Here are tips to help you along.
The concept is pretty simple: one foot in front of the...
by Food Network Kitchen in Food Network Magazine, May 3rd, 2013
Despite the rivalries and fierce content of the Iron Chef America: Tournament of Champions (Sundays at 9pm/8c) that awaits the Chairman’s Iron Chefs, almost all of Kitchen Stadium’s elite came together at this winter’s South Beach Wine & Food Festival for an informal conversation about what it takes to be an Iron Chef, what privileges and expectations come with the job, as well as their own experiences in rising to their newfound roles. Although he won’t be competing in the series, Bobby Flay was on hand to lead Alex Guarnaschelli, Geoffrey Zakarian, Marc Forgione and Michael Symon in the hour-long chat, moderating the event and posing questions to both the group and the chefs individually that touched upon their histories in the kitchen, battle records, ingredients of choice and so much more. Masaharu Morimoto, the other original Iron Chef along with Bobby, couldn’t attend the panel, but the group quickly agreed that within their circle, Iron Chef Morimoto is the preeminent master of Kitchen Stadium and that a loss in battle to him is practically a rite of passage. “Everybody has to do it once,” Iron Chef Symon joked.
Although these culinary powerhouses may be all business during competition, there was no shortage of laughs and good-natured joking at this gathering, which took place just steps away from the sandy shores of South Beach, Miami. Read on below to hear from Bobby, and find out what Iron Chefs Guarnaschelli, Zakarian, Forgione and Symon had to say about life before and after they accepted their titles, what it’s like to fall in battle and their winning moments on The Next Iron Chef.
by Amie Valpone, May 3rd, 2013
Timing is everything when you are salting vegetables. To get crisp, browned veggies like the mushrooms in Food Network Magazine‘s Skillet Chicken and Ravioli (pictured above), salt them at the end of cooking — after they’ve browned. To get soft, saucy vegetables like caramelized onions, add salt early on: It draws out moisture, which helps break them down.
by Marisa McClellan in View All Posts, May 3rd, 2013
This bean salad is perfect for any celebration, but it bursts of flavor make it ideal for Cinco de Mayo. Aside from classic Mexican ingredients, this bean salad takes a twist using white beans instead of black, Greek yogurt instead of sour cream and...
by Toby Amidor, May 3rd, 2013
My husband and I have some friends who have an annual cookout on the first Saturday in May. They call it their Cinco de Mayo party, though it only occasionally falls on the fifth of May. Still, there’s always a bounty of chips, guacamole, carne asada and other appropriately celebratory foods.
It’s always a challenge to come up with something to bring that will please a number of palates, will transport well (they live about an hour away) and is in keeping with the theme of the day. In past years, I’ve brought hand-chopped coleslaw with a cumin dressing, a vat of homemade pico de gallo and jars of my favorite roasted corn salsa. All good options, but this year I was ready to up my game a little.
I’ve been thinking that enchiladas would be a good way to go, but I didn’t have a recipe I really loved. Happily, there was a wealth of recipes to be found in the Food Network archives. I settled on Tyler Florence’s Chicken Enchiladas With Roasted Tomatillo Chile Salsa. I find that chicken is nearly always a crowd-pleaser, and I liked the idea of making the sauce from scratch.
These enchiladas are definitely a multi-step process, but they’re easy to make once you get an assembly line of sorts established on your kitchen counter (they go even faster if you enlist help). The finished product is an enchilada that is tangy, cheesy and pleasantly spicy. They are just the thing for your Cinco de Mayo Weekender!
Before you start cooking, read these tips
by Joseph Erdos in Shows, May 3rd, 2013
It’s not just about eating more fish and using olive oil. To get the health benefits associated with the Mediterranean diet, you need to embrace the lifestyle.
Many researchers have found that those living in the Mediterranean hav...
by Maria Russo in Holidays, Recipes, May 2nd, 2013
This weekend, it’s all about Mexican food and a night of serious competition with the finale of Chopped All-Stars and premiere of Iron Chef America: Tournament of Champions.
Start your Saturday morning with Paula, who’s cooking a feast of sloppy but delicious Tex-Mex inspired recipes with her friend Cheryl. Later in the morning, Giada makes modern interpretations of Mexican dishes. On Sunday morning, Guy’s cooking a south-of-the-border feast. And on Sandwich King, Jeff is making Mexican wraps.
On Sunday evening tune in to all the competition, starting with a new episode of Cupcake Wars, where the bakers compete for a chance to serve their goods at the South Beach Wine & Food Festival. Then it’s the finale of Chopped All-Stars. Watch to see if Sunny, Gavin, Scott or Laila takes the championship. And last, it’s the premiere of Iron Chef America: Tournament of Champions, in which Iron Chef battles Iron Chef. In this first battle, Geoffrey Zakarian is up against Alex Guarnaschelli.
Read about the shows
Enchiladas, burritos and tacos may be traditional fare on Cinco de Mayo, but when it comes to feeding a crowd this weekend, look to big batches of warm chicken tortilla soup to make entertaining a cinch. A no-fuss favorite that will impress your guests, tortilla soups are packed with bold spices and hearty ingredients like beans and vegetables; plus they become an all-in-one-meal when made with moist, juicy chicken. Check out Food Network’s top-five chicken tortilla soup recipes below to find the ultimate roundup of flavor-packed favorites from chefs like Guy, Rachael, Trisha and the Pioneer Woman, then browse Food Network’s entire collection of Cinco de Mayo eats and drinks.
5. Grilled Chicken Tortilla Soup With Tequila Crema — After marinating chicken thighs in a mixture of garlic, cumin and chili powder, Guy grills and shreds them, then tops the chicken with a jalapeno-laced broth, fried tortilla strips and cool sour cream spiked with tequila. Click the play button on the video after the jump below to watch him make it.
4. Chicken Fajita Tortilla Soup — Rachael brings all of the flavors and textures you look for in classic fajitas to a satisfying soup by simmering chicken tenders with onions, peppers and jalapenos in a tomato broth and serving each bowl with crunchy tortilla chips, shredded cheese and creamy avocado.
Get the top three recipes