by Dana Angelo White, March 13th, 2013
by Allison Milam in Family, Recipes, March 13th, 2013
Have you been missing out on this healthy fat? One try and this oil will quickly become a pantry staple.
What is Grapeseed Oil?
Made from the same grapes used for wine making, grapeseed oil is extracted from the tiny inner seeds. Commonly imported f...
by Maria Russo in Shows, March 13th, 2013
There’s a time and a place for classic Italian pasta dishes. You know, the kind where al dente spaghetti is lackadaisically draped over the plate and a few sprigs of basil are planted on top. This time around, we’re digging only pasta dishes that require a sturdy spoon to lift up every last layer. With dishes as comforting as these, it’s hard to believe it all started with rigid pasta. Thank goodness for the great art of boiling water, right?
Alton Brown’s Baked Macaroni and Cheese combines the classic elbow shape with freshly shredded sharp cheddar and hints of paprika and mustard. It’s just what you would expect out of the traditional baked rendition and, man, is it good. If you’re looking to move beyond the quintessential mac, try out Food Network Magazine’s Buffalo-Chicken Macaroni and Cheese. It’s spiked with hot sauce and loaded with store-bought rotisserie chicken.
This collection wouldn’t be complete without a recipe like Neelys Baked Ziti or a good lasagna. For once, the latter isn’t restricted to the casserole dish. Food Network Magazine’s Skillet Lasagna packs all that baked flavor using just the stove. Scattered with ground beef and two types of cheese, Paula Deen’s Baked Spaghetti fixes the strands into melted, bubbly form in the oven.
by FN Dish Editor in News, March 12th, 2013
In an attempt to conquer what Chef Bobby Flay deemed “the final frontier for any home cook,” the remaining Worst Cooks in America recruits tackled the sweeter side of the kitchen: baking. Sweet Genius Ron Ben-Israel stopped by Boot Camp to offer them a basic cake-making tutorial, and while some of their hopes for dreamy dessert crumbled, a few recruits rose to the occasion.
After a 90-minute bake-off, the Blue Team‘s Alina and the Red Team‘s Rasheeda were named the most-successful competitors in this week’s Main Dish Challenge, as they managed to pull off cakes that boasted creative design and winning flavor combinations. Both baking with their cakes’ eventual recipients in mind, Alina and Rasheeda utilized age-appropriate ingredients and fitting frosting designs that reflected what Dash and Sawyer, twin 7-year-old birthday boys, and Rita, a recent retiree, respectively, would enjoy at their celebrations. Alina offered the boys a multicolored caked filled with jam and peanut butter cups as a nod to the kid-friendly PB&J sandwich, while Rasheeda took Rita’s like of nuts to the next level by adding pecans to the top of her light pink-tinted ginger cake.
If you were in need of a cake for your celebration, whose would you order? Are you a fan of Alina’s playful flavor approach to the classic dessert, or do you prefer more mature tastes like the ginger in Rasheeda’s cake? Would you opt for over-the-top color like Alina’s orange-and-green creation, or would you keep it simple with subtle hues?
Vote for your favorite cake
by Gaby Dalkin in Holidays, March 12th, 2013
From soups and cookies to one-pot wonders and cupcakes, Food Network Favorites delivers a new repertoire of easy ideas, tips and recipes to the baking and cooking enthusiast — and now they’re available on Kindle Fire devices and Android tablets through Google Play.
Start downloading the apps now
by Toby Amidor, March 12th, 2013
St. Patrick’s Day is simply about food, drinks and having a good time. It’s a day to celebrate with your friends, be a little silly, and eat and drink until your heart’s content. Most years we have a group of friends over for an early St. Patrick’s Day dinner, and then we hit the town. With that said, I always try to feed my friends and family a good foundation of food to handle the rest of the night’s activities.
This year I’m making a few of my favorite green-ish appetizers and then several main course options. That way people can pick and choose what they want, and I get the benefit of having leftovers for a few days after the celebration.
Irish Grilled Cheese (pictured above) is what we’re eating to kick things off. These are super easy, especially because I can pre-assemble them, and then everyone can use the panini press to make them as they please. Simple, delicious and fun.
Get the recipe: Irish Grilled Cheese
by Food Network Magazine in Food Network Magazine, March 12th, 2013
There’s tons of nutrition information swirling around and oftentimes you’re left wondering what or who you should believe. Here are 7 signs that you’re receiving bad (and sometimes even dangerous) nutrition advice.
#1: Lack of Signific...
by Jennifer Perillo in Recipes, March 11th, 2013
Hot Tips for Cooking With Cheese From Food Network Kitchens’ Katherine Alford:
Ricotta is high in moisture, so when it’s baked on a crust (think calzones, pizza or savory pies), it can make the dough soggy. To prevent this, add a tablespoon or two of breadcrumbs to the ricotta filling, like Food Network Magazine did for these Three-Cheese Calzones (pictured above). The crumbs will absorb excess liquid from the cheese and keep the crust dry.
by Amie Valpone, March 11th, 2013
If I say apple, what kind of recipe comes to mind? I’m betting most of you thought about pie, and for a good reason. Who can resist tender apples tucked into a flaky, buttery crust? Once you get past the many variations of this classic American dessert, though, there’s a whole world of savory dishes to explore.
Apples work especially well with assertively flavored ingredients. The natural sweetness shines through when it’s sauteed or roasted, helping to temper earthy root vegetables and spicy foods. Last year one of my favorite combinations was roasting it with parsnips and onions. I’d give the whole thing a whirl in the blender with some vegetable broth for a thick, creamy, dairy-free soup (and vegan, too).
Keep reading for apple-centric savory recipes
by Maria Russo in Recipes, March 11th, 2013
Looking for an easy weeknight meal or weekend lunch? Whip up these mini green pizzas topped with spinach and pesto to pack on the fiber and flavor. For a unique spin on your regular pizza pie, this recipe uses ricotta cheese instead of mozzarella, a...
While rice is perhaps the most traditional starchy side dish, there are indeed other grains to swap in when you’re looking to switch up your usual dinner routine. Just like rice, easy-to-make farro, bulgur and couscous become tender and satisfying when boiled, and they stand up well to bold ingredients and flavorful sauces. Think of these grains as blank slates; use them as a way to put leftover vegetables to work, to experiment with new-to-you herbs and to introduce unfamiliar flavors to your family for the first time. Check out a few of Food Network’s favorite grain salads below, then browse these photos to find more ways to cook with grains.
In her top-rated recipe for Mediterranean Farro Salad (pictured above), Giada pairs these slightly chewy bites with colorful produce like green beans and red pepper, plus black olives and chunks of nutty Parmesan cheese. A key element to her salad is the simple vinaigrette. To prepare it, just mix a splash of sherry vinegar with fruity olive oil and tangy Dijon for a light topping that won’t disappoint. Watch this video to see how Giada makes the salad from start to finish.
Keep reading for more recipes