A true sign of spring, this specialty produce can only be found for a limited time.
Diners, Drive-Ins and Dives is now in its seventeenth season — 17 seasons of Guy Fieri finding funky, scratch-made and one-of-a-kind eats across the country. Now this Food Network star returns with an all-new book, the third in the Triple D series, The Funky Finds in Flavortown: America’s Classic Joints and Killer Comfort Food. This time around he’s bringing on the big personalities, the recipes and the homegrown restaurants that capture the freewheeling American spirit at its finest.
Also along for the ride are members of Guy’s rambunctious Krew, sharing their most memorable shoots, meals, behind-the-scenes stories and killer pranks from the road. Fans will also love this new feature: a full-color foldout map that shows the location of every diner in the book.
Go along for the ride. You can pre-order a copy of his new book here, or enter in the comment field below for a chance to win one. To enter: Tell us which one of Guy’s recipes is your favorite and why in the comments (you must include the URL — find Guy’s list of recipes here). We’re giving five lucky, randomly selected commenters each an autographed copy of the book.
Not merely a starchy side dish playing second string to the meaty entree, the everyday baked potato can be the star of your dinner simply by topping it with a few hearty ingredients. When it comes to stuffing baked potatoes, think of the spuds as blank canvases through which you can showcase your favorite flavors, textures and ingredient combinations inspired by some tried-and-true dishes. They’re plenty filling on their own, but when finished with fresh or roasted vegetables, creamy cheeses, eggs and more, baked potatoes are transformed into all-in-one suppers that are budget-friendly and quick to prepare.
When cooking for your family, particularly if you’re trying to cater to little ones’ picky palates while feeding your own adventurous appetite, it’s best to bake the potatoes first, then let everyone add their preferred toppings. Set up a baked potato bar complete with salsa, sour cream, roasted peppers, herbs, sauces and just about anything else you can imagine, so each person can assemble his or her own meal and get exactly what they like.
1. Baking on a cedar plank imparts a subtle wood flavor to meat, fish, shellfish, poultry, and vegetables, adding warmth and complexity to any dish.
2. The baking planks are design...
Five episodes, 15 baskets and 60 out-of-this-world ingredients later, there’s a new All-Stars champ to crown. And while there can be only one winner, who can forget the All-Star chefs and celebs who have turned out one impressive dish after another in an effort to win $50,000 for a charity of their choice?
If you missed the show and recorded it, don’t read any further — FN Dish is about to break down the episode and chat with the runner-up.
If you have picky eaters, try updating a classic that most kids can’t get enough of. They’ll have a built-in veggie and you’ll eat a meal in peace (probably). Update your favorite mac and cheese recipe by adding 3 cups of chopped cauliflower or grated carrots to the pasta water when there’s still about 3 minutes left to cook. Continue with the remainder of the recipe, adding an extra 1/2 cup of milk to the cheese sauce so everything stays nice and moist. Note: Cauliflower works especially well for anyone going through a “white food-only” phase (and if you are, I hear you).
Keep going? Crumble 1/2 cup of extra-firm tofu or mashed white beans into the pasta as you mix it together with the cheese sauce. Instant protein, undetected.
But if presentation is what inspires your brood, as it often does from the booster seats here, try individually baked ramekins. Or save time by scooping this creamy goodness into little dipping bowls and stacking them on top of each child’s plate. Who knew invisible veggies could be so cute?
Forget chips and salsa! This recipe is perfect for any fiesta or afternoon snack and it’s far more nutritious than your average bag of potato or tortilla chips. I added a touch of heat to these kale chips with a dash of chili powder and used s...