by Melissa d'Arabian in Family, Food Network Chef, February 20th, 2014
by Sara Reistad-Long, February 20th, 2014
Every budget shopper knows that dried beans are downright cheap. So when I’m thinking about inexpensive, but healthful, meals to feed my family (and let’s face it, I spend a lot of time thinking about just that), it’s impossible not to place this versatile little nutritional gem front and center on the menu. Thus, I created “Bean Night.”
It started 10 years ago when Philippe went back to graduate school and we transitioned from having two steady incomes to having suddenly none (plus a very expensive tuition bill and a baby on the way). I watched every penny, so I created a handful of uber-cheap dinners that I could feel good about eating — meals that cost about $5 to make. My plan was to rotate these extra-cheap meals into our weekly menu plan to save money.
by Allison Milam in Recipes, February 20th, 2014
In this week’s news: California takes a hard stance on soft drinks; marketers realize there’s more bread to be made in the gluten-free aisle; and an amino acid in spinach gets the spotlight.
California to Bust Soda’s Bubble?
by Merritt Watts, February 20th, 2014
Remember when grilled cheese meant nothing more than bread, cheese and butter? It turns out that’s all just a starting point for this cheesy hand held favorite. Before taking out the panini press or heating up a skillet, help your grilled cheeses grow up by stacking them high with all kinds of fun add-ins. With just a little creativity, grilled cheese can mature into a cheesy meal worthy of lunch or dinner. And, when it comes to comfort food, few things in this world can compare.
1. Perfected — For the Barefoot Contessa, the Ultimate Grilled Cheese means layering thick slices of smoky bacon, multiple types of cheese and even a swipe of Dijon on sourdough.
2. Wide Open — Assembled on a crusty halved baguette, this Open-Faced Tomato Grilled Cheese by Food Network Magazine is so good it doesn’t even need that top layer of bread.
3. Smoky Spin — Pack all of the flavors of chile relleno, a Mexican favorite, into Roasted Poblano and Mushroom Grilled Cheese. With a noted smokiness for chipotle peppers, this sandwich has all the vibes of the traditional dish.
by Maria Russo in Food Network Chef, February 20th, 2014
Let’s face it: A store-bought snack bar is usually just a distant cousin of the candy bar. You know, the long-lost relative with a crunchier-than-thou attitude that’s really just covering a host of insecurities about all that refined sug...
by Joseph Erdos in Recipes, Shows, February 19th, 2014
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.
While contestants, guest judges and mystery ingredients may come and go in the Chopped kitchen, Ted Allen is reliably present, having been a fixture of the show since its very first season premiered in 2009. The long-standing host knows the competition like few others and has delivered fateful elimination results to some of the most-famed chefs in battle.
by Toby Amidor, February 19th, 2014
For this week’s Chopped Dinner Challenge, the chefs of Food Network Kitchen chose to feature the basket ingredient T-bone steaks. The goal of this challenge was to elevate average steaks with as much flavor as possible. Taking a cue from a classic Caesar salad, this recipe for Caesar T-Bone Steak with Stout Pan Sauce uses garlic and anchovies as a rub to bring umami flavor to the steaks. In addition, roasted fingerling potatoes and stout beer sauce round out the dish to make a complete meal that’s packed with punch. Serve these steaks for a special weekend dinner with friends and family.
by Maria Russo in Recipes, February 19th, 2014
A while back, Healthy Eats asked Facebook fans to name their favorite healthy frozen pizzas. Most people said they preferred to make their own pies, while others insisted the term “healthy frozen pizza” was an oxymoron (fair enough). Tha...
by FN Dish Editor in Events, February 19th, 2014
A tried-and-true classic that you’ve likely been enjoying for decades, beef stroganoff is a comfort food favorite that’s rich, creamy and satisfying. The secret to a successful stroganoff is letting the dish develop as much flavor as possible, which is why most recipes suggest cooking it on a low temperature for a long time. After a while, the mushroom sauce will develop full, robust flavors and the meat will break down and become deliciously tender. And because stroganoff is most often served alongside noodles, it’s a go-to dish if you’re looking to stretch your beef purchase. Check out Food Network’s top-five beef stroganoff recipes below to find traditional and contemporary takes on this timeless dish that’s ideal for a hearty Sunday supper.
5. Skillet Hamburger Stroganoff — Try swapping lean ground beef in place of traditional sirloin or chuck roast, and opt for low-fat sour cream and enriched pasta to offer a lighter take on traditional stroganoff without sacrificing the taste or texture of the classic meal.
4. 5 Ingredient Beef Stroganoff — The beef in this recipe is sliced thinly, so the dish takes only 30 quick minutes to prepare from start to finish. Just sear it first, then simmer the sirloin in a meaty combination of onions and beef stock, and finish with sour cream for richness.
by Cameron Curtis in How-to, February 18th, 2014
Leave the winter chill behind and take a trip down South to the South Beach Wine & Food Festival. FN Dish will be at the festival all weekend long chowing down on grub with Food Network stars Rachael Ray, Giada De Laurentiis, Trisha Yearwood, Michael Symon, Robert Irvine, Alex Guarnaschelli and more.
Want to join us? You can find our editors covering the following events throughout the 4-day festival.
If you can’t make it to the festival this year, tune into FN Dish for our coverage all weekend long, including exclusive videos.
Thursday, February 20
The Q hosted by Michael Symon
Bella Cucina: A Dinner Hosted by Alex Guarnaschelli with Dena Marino
East “Meats” West Dinner hosted by Michael Mina and Marc Forgione
It’s no longer just a choice between olive oil and extra virgin olive oil. We’ve broken down common cooking oils (plus a few new comers) so you can pick the right one for dinner tonight.
1. Canola Oil
The high smoking point of this neutral-tasting oil makes it your best bet for dishes like fried chicken or french fries. It’s also handy when making homemade mayonnaise.
2. Coconut Oil (Unrefined)
This trendy oil is praised as an all-natural vegan butter substitute. Use it for baking or quick sauteing, because of its low smoking point; use it as a spread for a hint of coconut flavor.
3. Corn Oil
This mild-flavored oil is inexpensive to produce and has a high smoking point for deep-frying but it’s refined, which means it is stripped of most nutrients.