The Customizable Pizza — Meatless Monday

by in Recipes, April 8th, 2013

White Pizza With BroccoliniEndlessly versatile and suitable to kids’ and grownups’ tastes alike, pizzas are ideal meals for vegetarian eaters, as they can be made the same way with or without meat, and a lack of protein won’t sacrifice flavor or substance. If your weeknight routine has you ordering delivery pies on account of their ease and timesaving beauty, try embracing a fresher alternative that’s every bit as simple and quick to prepare: homemade pizza.

The secret to effortlessly making pizza at home is relying on prepared dough. Although you can make from scratch and then freeze Food Network Magazine‘s Basic Pizza Dough if you have the time, picking up already made dough from the supermarket or local delivery spot is just fine, especially if you crave the signature crust from your neighborhood pizzeria. Keeping ready-to-go dough in the freezer for fuss-free meals will save valuable time in the kitchen on hectic nights.

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Roasted Red Pepper Pesto

by , April 8th, 2013

red pepper pesto
Traditional pesto is a vibrant blend of basil, pine nuts, garlic, Parmesan or Romano cheese and olive oil. The term “pesto” comes from the Italian word pestare, which means to pound or crush (you might be familiar with the mortar and pes...

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Catch Alex on the Road: Book Tour Dates

by in Books, Events, April 8th, 2013

Old-School Comfort Food by Alex GuarnaschelliDuring the months of April and May, Alex Guarnaschelli’s schedule will be filled with book signings across the country for her first book, Old-School Comfort Food. Check out her book tour schedule below to see if she’ll be in a city near you.

While you’re there, have Alex sign a copy of Old-School Comfort Food:

Monday, April 8: New York City
Event: 4:30-7:30 p.m., Kraft Kulinary Event at Columbia University

Wednesday, April 10: Bridgewater, N.J.
Event: 2:30-4:30 p.m., Costco (signing)

Click here for Alex’s entire book tour schedule

One-on-One With the Chopped All-Stars Round 1 Winner

by in Food Network Chef, Shows, April 7th, 2013

Sunny Anderson on Chopped All-StarsWhat can you expect when you put 16 star chefs you know and love on the Chopping Block for charity? Inventive dishes, out-of-this-world ingredients, smack talk, laughs, sweat and a grand prize of $50,000 for the winner’s charity.

Here’s the breakdown: Each Sunday, a new group of All-Stars will compete for a spot in the finale. Tonight, viewers saw four familiar faces from Food Network and Cooking Channel in action in the Chopped kitchen. In the coming weeks, you’ll see mega-chefs, Chopped judges and celebrities battle it out to show the world they’ve got the chops to win the grand prize.

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 winner.

SPOILER ALERT: Find out who won

Chopped All-Stars Begins: We Chat With the Round 1 Runner-Up

by in Food Network Chef, Shows, April 7th, 2013

Chopped All-Stars Round 1 ContestantsTonight an all-new season of Chopped All-Stars began, and what better way to kick things off than pitting Food Network stars against their Cooking Channel counterparts? Stars dashed to deliver dishes before the clock ran out, and competitors bumped into each other, putting one chef’s dish at risk. Needless to say there was no shortage of drama.

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.

SPOILER ALERT: Our exclusive interview with the runner-up

Simple Scalloped Potatoes — Most Popular Pin of the Week

by in Community, April 7th, 2013

Food Network Magazine's Simple Scalloped PotatoesSometimes coming up with a side that can feed a crowd is harder than figuring out the main dish. But this week’s Most Popular Pin of the Week, Food Network Magazine‘s Cheesy Scalloped Potatoes, can feed a hungry army of eight people. A big-batch side dish that pairs well with any main course, this foolproof, cheesy batch of potatoes turns out tender and golden brown every time.

For more everyday recipe inspiration, visit Food Network’s Let’s Cook: Recipe of the Day board on Pinterest.

Get the recipe: Food Network Magazine’s Simple Scalloped Potatoes

How to Put Your Freezer to Work, Plus Frozen Meals Made Fresh

by in Family, Recipes, April 6th, 2013

Homemade Frozen Chicken FingersOn hectic weeknights when it seems like there’s just no time to cook, few things are more welcome than ready-to-go meals that require little-to-no prep time. Occasionally that may mean takeout or delivery dinners, but it certainly doesn’t need to, especially when you have a fully stocked freezer on which to rely. Whether you find yourself with extra food after a party or a lazy weekend of making big-batch soups or casseroles, commit to building up your freezer supply by saving the leftovers for those nights when you can’t get to the grocery store or be bothered to make supper from scratch.

The secret to increasing your freezer supply is knowing how to freeze food safely and properly for best-tasting results later. No matter what it is you want to freeze, be sure to let it come to room temperature after it’s cooked and before you add it to the frigid-cold freezer; doing so will help avoid spoiled food and the overwarming of anything surrounding it.

Get freezer-friendly recipes