What do you get when you combine Hershey’s Kisses, kumquats, pancetta and graham crackers? If you’re competing on Food Network Star, the answer is anything and everything. In a Chopped-style battle, finalists on Team Alton found those four ...
When paired with a balanced diet, I believe that everyone is entitled to a food splurge every once in a while. I would be quite a grumpy person if I had to rid myself of treats forever. But I recently came to a rude realization that these eating sprees have become part of my everyday routine.
Working in an office full of food enthusiasts, it’s not surprising to find myself eating cake at 2 p.m. on a weekday. My love for burgers has me taste-testing my way through New York City in search of the best. And I add bacon to pretty much everything, cookies included. I decided that I need to make these indulgences more of what they’re meant to be, guilty pleasures to be enjoyed on occasion.
When I had this epiphany, I was determined to have a veggie-packed dinner right away. I was craving something hearty and didn’t want to feel like I was sacrificing a delicious dinner just to be healthy. Ellie always seems to have a solution for that and her Tuscan Vegetable Soup really is comfort food at its finest. Generally for me, that category entails something like a big bowl of mac and cheese, but this soup really fit the bill for a satisfying and feel-good meal.
You had a fantastic breakfast of oatmeal with low-fat milk and berries, a mid-morning apple and almonds, and a salad for lunch. Then 3 pm rolls around and it hits you: those cookies your co-worker brought into the offic...
Hot tips from Food Network Kitchens’ Katherine Alford:
Try roasting a pepper directly over a gas burner: Rest the pepper right on the burner grate, turn the heat to high and rotate it frequently with tongs until it’s charred (the pepper served with the Spinach and Feta Frittata from Food Network Magazine took just a few minutes). You can use your burner flame to heat tortillas and pita bread, too. If you don’t have a gas stove, just use your broiler.
On a recent visit to Budapest, the capital of Hungary, I was lucky enough to enjoy a terrific meal at a restaurant called Bock Bisztro, which served many dishes made from Mangalitsa pork. Although I had eaten the meat of this particular breed of pig before and knew just how delicious and fully flavored it could be, this was the first time I noticed how incredibly versatile it is. The meal easily rates as one of my best in recent years.
I hope that watching the Iron Chef’s work with this magnificent beast in Kitchen Stadium will inspire you to go in search of this alternative to traditional pork breeds, either in the restaurants of some of the nation’s top chefs or in your own kitchens.
You won’t regret it.
What is a Mangalitsa pig?
Mangalitsa pigs, or as they are known in their native Hungary, Mangalica pigs, are a breed of hog that is renowned for their deeply flavored meat and for their high fat content. The name Mangalica literally means “hog with a lot of lard.” They are sometimes also known as “wooly pigs” because of the curly haired fleece that covers their body.