by Maria Russo in Recipes, March 24th, 2015
by Maria Russo in Events, March 24th, 2015
Forget everything you know to be true about tiny plates of overdressed lettuce — those are side salads, and perhaps boring ones at that. Loaded with fresh flavors, colorful ingredients, and plenty of crunchy and cheesy textures, these over-the-top salad recipes will bring greens out of the shadows and into the shining role of entree. Get Food Network’s best-ever main dish salads below — each is a hearty, satisfying meal worthy of the spotlight.
5. Chef’s Salad — A trio of deli meats, plus buttery Swiss cheese, cool avocado and juicy cherry tomatoes beef up a classic base of greens, which you can toss with a topping of your choice. How about shallot vinaigrette or blue cheese dressing?
4. Farro and Kale Salad — “It’s got a nutty texture and flavor to it,” Giada De Laurentiis says of the Italian grain she pairs with kale in her warm, citrus-dressed salad. For extra richness, she mixes crumbled goat cheese into this easy salad just before serving.
by Lauren Miyashiro in Contests, Food Network Magazine, March 23rd, 2015
If fans’ support for Kids Baking Championship, Duff Till Dawn and Holiday Baking Championship are any indication, many a Food Network viewer has a sweet tooth. This spring, Share Our Strength is giving fans the opportunity to bake their hearts out for a worthy cause: their annual Bake Sale for No Kid Hungry. Now in its 13th year, this annual nationwide fundraiser has raised more than $10 million to help end childhood hunger in America, and so far more than 1.4 million people from coast to coast have participated in selling their sweetest treats.
This year’s challenge weekend is from April 17 through 19, and while bakers are encouraged to host their sales on those days in an effort to blanket the country in bake sales all at once, they can be held anywhere at any time. As you look ahead to spring, consider setting up shop with your most-decadent desserts for sale outside a supermarket, at your local town’s festival, or at your school or workplace. Each baker who raises at least $1,000 will be inducted into the Bake Sale Rock Star Club.
For more details and to sign up to host a bake sale, visit here.
by Maria Russo in Recipes, March 23rd, 2015
Food Network Magazine wants to know what you think makes the perfect hamburger. These days there are plenty of meat substitutes and crazy bun alternatives, but for this survey, think classic beef patty — the kind you grill at a cookout or order at the diner. Vote in the polls below to share your official burger opinions.
After you take the burger survey, enter to win a $500 gift card to the Food Network Store by leaving a comment with your most-favorite burger topping or condiment. You can shop the Food Network Store anytime, but one lucky, randomly selected winner will receive a $500 gift card to enjoy the shopping experience of a lifetime at the Food Network Store.
by Maria Russo in Shows, March 23rd, 2015
No matter if you eat lunch at your kitchen table at home or at your desk at work, the key to enjoying your midday meal is embracing variety, especially when you’re cooking meatless meals. From salads and sandwiches to microwaved dinner leftovers, just a few tweaks to your usual standbys can create an all-new meal, like Tyler Florence did in his next-level egg salad sandwich.
Remember the gooey egg salad sandwiches you used to find in your lunchbox, those smushed between two slices of mushy bread? Tyler’s version is nothing like those. He starts his Egg Salad Sandwich with Avocado and Watercress (pictured above) by just roughly mashing hard-boiled eggs, not pulverizing them into a too-soft smash, before adding a few dollops of mayonnaise and Dijon for added richness and subtle tang. By building this sandwich on toasted whole-grain bread, Tyler guarantees a welcome crunch in the sandwich, which he layers with cool avocado and, in place of traditional lettuce, fresh watercress. If you’ve never before cooked with watercress, give it a try the next time you’re at the store; this leafy green is a tad bitter, so it’s a go-to for offsetting the creaminess of the eggs and avocado.
by Allison Milam in How-to, Recipes, March 23rd, 2015
If you’ve ever found yourself watching Cutthroat Kitchen on the couch at home and thinking you have the chops to survive Alton Brown‘s diabolical sabotages, we have news for you: You might not be diabolical enough to handle the heat of the Cutthroat arena. After all, it takes an especially evilicious lot to stand up to challenges like the now-infamous mini kitchen or a mandate to dress up in a themed suit (remember that Thanksgiving turkey getup?). Take the quiz below to find out which of Alton’s wonderfully wicked sabotages would ultimately slay you in the midst of the battle for Cutthroat glory.
by Maria Russo in Shows, March 22nd, 2015
Your spice cabinet may be filled with everything you thought you’d ever need, but perhaps it’s time to cook with more than the spices you always reach for. By integrating more exotic and compelling spices into your spice rack, you can work complex layers of flavor into your dishes, whether you’re slow-roasting a rack of lamb, simmering a curry or setting a tray of vegetables in the oven. With just a few pinches (or teaspoons if we’re getting really accurate) of these spices and spice blends, your dishes will be ignited with some serious chef worthy flavor.
1. Garam Masala
An aromatic blend of ground spices rooted in North Indian and South Asian cuisines, garam masala literally translates to “warm spice mix.” A typical recipe for Garam Masala can include cloves, cinnamon, cardamom, peppercorns, nutmeg and caraway, but there are many regional variations of this warming mix of spices. When Aarti Sequeira makes her Chicken Tikka Masala (pictured above), for instance, sauteing the garam masala in the skillet draws out the fragrance of the spice so it’s woven into every layer of the creamy tomato curry. Though you can use it to reproduce some of your Indian takeout favorites, you can also use this warming mix to bring marinades, sautes, meats and more to life.
by Allison Milam in How-to, Recipes, March 22nd, 2015
From the wonderfully weird to the disturbing and downright diabolical, Cutthroat Kitchen judges have seen nearly everything in the seven seasons of evilicious competition. But something in tonight’s all-new battle forced longtime judge Simon Majumdar to simply cover his eyes in disbelief as he recounted the horror during Alton’s After-Show.
The Round 1 challenge — eggs Benedict — may have started simply enough, but after a few required cooking implements were put in place, the situation turned grisly as Chef Trevor was forced to use a conveyor toaster to prepare his plate. “He actually made … a serviceable hollandaise, but he decided at the last minute to put it on a plate and keep it warm in the top of that,” Alton Brown told Simon. “And in the time that he did that, it went from sauce to scrambled egg. It because a hollandaise crumble.” While Simon had no choice but to rest his head in his hands as he looked back on that doomed dish, fans were reminded of what Simon said after tasting Chef Trevor’s offering: “I never need to eat another hollandaise crumble as long as I live.” Nevertheless, though, Chef Trevor managed to survive the round, as Simon explained that another rival, Chef Monterey, presented a poor egg, which was ultimately unforgivable.
by Maria Russo in Community, March 22nd, 2015
Don’t think you’re getting out of this one. Even if it doesn’t feel like it in your neck of the woods, spring is officially here, and that means it’s time for some old-fashioned spring cleaning. Before we even get into deep-cleaning the floors, the shower or — dare we say — that closet of yours, you should be getting your kitchen ready for the season ahead. Tackle your fridge, pantry and freezer head-on by addressing common bought-and-forgotten foods. Instead of straight-up tossing them, put these ingredients to use in fam-favorite recipes (if they haven’t gone past their expiration dates).
1. For the bottle of chocolate syrup you bought that one night you were craving chocolate milk
Let’s take a wild guess: The big brown bottle has been sitting in your fridge door for months, heavy as ever, with no chance of being used any time soon. Think of Ina Garten’s Chocolate Ganache Cupcakes (pictured above) as a delicious way to fix that. It calls for 16 ounces of chocolate syrup, meaning you’ll likely use the whole bottle up by making her decadently chocolatey, coffee-spiked recipe.
by Ricky Smith in Recipes, March 21st, 2015
When time is tight on weeknights, every minute in the kitchen counts, and the only item on the dinner menu is, of course, a quick-cooking dinner. That’s where pasta comes in — especially this week’s Most Popular Pin of the Week. Ready to eat in only 15 minutes, Giada De Laurentiis’ sausage-studded pasta may look fancy, but there’s really nothing to it: Just brown the meat, warm the (frozen!) peas, then toss in cooked noodles and cheese. The warmth from the hot pasta will be enough to melt the ricotta and Pecorino Romano and create a silky sauce in a hurry.
For more dinner inspiration, check out Food Network’s Let’s Cook: Main Dishes board on Pinterest.
Get the Recipe: Tagliatelle with Smashed Peas, Sausage and Ricotta Cheese (pictured above)
After a long day (or night), few things will bring you as much joy as a big plate of crispy french fries. And while it’s easy to stop at the nearest fast-food joint, there are so many flavor-packed versions you can make in your own kitchen. Why settle for the drive-thru stuff if you can whip up your own? Think thin fries smothered with chicken and cheese, and crinkle-cuts piled high with spicy poblanos. Whatever your vice, you’re bound to find something to curb your cravings in this list of the best fry creations.
Chicken and Cheese Poutine (pictured above)
There’s something about deep-fried potatoes covered in cheese that makes all of life’s problems seem to melt away. When you add chicken and gravy — game over. This sinful treat from Food Network Magazine is ready in 30 minutes, but it probably won’t be on the table for too long. With Worcestershire sauce, peas, paprika and scallions, no flavor gets left behind.