Whether it’s because of an A+ spelling test, a hat trick on the soccer field or a pristinely cleaned bedroom, every child — and grownup — deserves to be treated to something special once in a while, and for many kids, that surprise may come in the form of dessert. Instead of resorting to store-bought goodies to save time in the kitchen, stick with from-scratch treats, like these homemade desserts, ready to eat in mere minutes.
A single-serving indulgence that demands no baking at all, Food Network Magazine’s Instant Chocolate Cake (pictured above) is a family-friendly pick that takes just 10 minutes to make. This rich, moist cake is prepped with traditional pastry ingredients, like cocoa, flour and vanilla extract, but it’s cooked quickly in the microwave instead of the oven. Perhaps the best part about this go-to recipe is that all of the ingredients are simply stirred — without the help of a mixer — in the same oversize mug in which it’s served.
I am of the belief that collard greens are perpetually misunderstood. Most people I know think these greens can be served only one way — paired with a hunk of smoked meat and cooked until they’re limp and olive-colored.
Don’t get me wrong. I have nothing against this particular approach and have always appreciated a serving of long-braised greens. It’s just that I think it’s time to broaden our approach to the humble, healthy collard. Who knows, maybe we’ll make it as popular as its cousin kale!
My collard conversion started a few years back. I had gotten yet another bunch in my CSA share and needed desperately to free up some space in the crisper. Without time for a long braise, I decided to treat the collard greens like Swiss chard.
I cut them into thin ribbons and sauteed them in olive oil with lots of slivered garlic until they were just limp. My first bite was uncertain, as I assumed they’d be tough and chewy (because why else would you need to cook them for hours?). But I was delighted to discover they were tender and had married deliciously with the garlic.
Traditional, restaurant-style sliders can have 350 calories and 15 to 20 grams of fat per slider–one little patty on a roll. But sliders are cool, so I found a way to enjoy them guilt-free. With these slimmed-down gems, you can enjoy two slide...
This weekend, sit down at the table for some delicious comforting food with Ree and Amy on Saturday morning. Ree is cooking up a feast of his-and-hers pizzas for her family. Afterward, Amy is inspired by North Dakota’s immigrant population when creating her menu featuring Icelandic, African and Asian influences. On Sunday morning, it’s the premiere of Rachael Ray’s Week in a Day. Tune in for her week’s worth of comfort food recipes.
On Sunday night, watch a special Annie-themed Cupcake Wars as the bakers compete to have their creations featured at the musical’s opening party. On Sunday night, it’s an Extreme Halloween episode of Chopped. Watch as chefs cook with some dreaded ingredients. Then, on the premiere of Halloween Wars, four teams compete to make their best interpretations of a zombie prom. Finally, tune in for culinary sabotage on a new episode of Cutthroat Kitchen.
On tonight’s Chef Wanted, the owner of Cité, a restaurant on the top of the Lake Point Tower in downtown Chicago, needed a new executive chef to replace the preceding chef of 30 years, who was retiring. Owner Evangeline Gouletas and general manager Sami Mikhail were looking for someone who could innovate their outdated menu to bring in a new generation of diners. Anne Burrell had four candidates for the job opportunity, but only one was offered the position. FN Dish has the exclusive interview with the winning chef.
Serve a candy corn-inspired cheese platter for Halloween.
To create this candy corn cheese platter, we molded goat cheese into a triangle to look like the tip, then we formed the middle with cubes of orange cheddar and the bottom with sliced havarti. Serve with crackers, or just replace the bottom layer with slices of pumpernickel bread — it’ll look like a piece of Indian-candy corn.
Pull on your first sweater of the season and the craving for all things pumpkin spice immediately sets in. This traditional flavor hinges on seasonality, influencing our lattes, air fresheners and baked goods as soon as the air turns crisp. Though pumpkins from the patch may lead to stoop decoration, they never seem to reach the table. We use canned store-bought pumpkin year after year and pie after pie.
The canned option is convenient, often coming with spice and without the daunting task of dismembering a whole pumpkin. Though getting down to the flesh of a pumpkin — especially that of the smaller, sweeter sugar pumpkin — is a rewarding undertaking. This fall, do more with pumpkin than carving grinning jack-o’-lanterns. Slice it into chunks, use it for its seeds or transform it into a homemade Pumpkin Puree, like Alton’s. These recipes using fresh pumpkin are a great place to start.
It’s Thursday, and while that means everyone is just one day away from the weekend, it also means it’s time to throw back — to an earlier period in Food Network’s history. Check back on FN Dish every Thursday to find the latest #tbt of your favorite chefs and get a retro look at their earliest days on TV.
You may know Rachael Rayas one half of the dueling powerhouses on the Rachael vs. Guy: Celebrity and Kids Cook-Off series, or as the friendly face in the kitchen showing you how to make meals for a Week in a Day. But before she tackled these projects or launched her own lifestyle magazine and syndicated daytime talk show, Rachael was a 30-minute maven, the queen of quick meals who could dish up a full, hearty supper in just half an hour.
Born in Glen Falls, N.Y., Rachael grew up in a food-focused family, then moved to New York City to run Macy’s candy counter and ultimately the store’s fresh-foods department. While in the city, she managed a specialty foods shop as well, but eventually returned upstate; it was this relocation that finally led her to the concept of 30-minute meals. She began teaching cooking classes called “30-Minute Mediterranean Meals” at the Albany market for which she was working, and given their enormous local popularity, it was only a matter of time before a regional television station welcomed her on board, launching her career in the television industry.