by Maria Russo in Family, Recipes, April 18th, 2013
by Maria Russo, April 18th, 2013
When it comes to stocking the cookie jar, chocolate chippers and frosted sugar cut-outs are go-to favorites, but just like those indulgent treats, peanut butter cookies are also timeless standbys that both kids and grownups enjoy. Soft and chewy, most peanut butter cookies require just minutes in the oven, so they’re ideal bites for last-minute entertaining or when you simply need to satisfy a sudden sweet-tooth craving. Check out Food Network’s top-five recipes for easy-to-make peanut butter cookies below to find a mix of classic and dressed-up desserts alike, then tell FN Dish: What’s your favorite kind of cookie?
5. Peanut Butter-Chocolate Chip-Bacon Cookies — Food Network Magazine takes peanut butter cookie dough to the next level by incorporating honey-roasted peanuts and a pinch of chipotle powder, plus crumbled crispy bacon and rendered bacon drippings to create the ultimate sweet and savory bites.
4. Paula’s Peanut Butter Cookies — For an extra-special touch of decadence, add a Hershey’s Kiss to each cookie just after they’re removed from the oven. Try to work quickly so the chocolates can gently mold to the center while they cookies are still hot.
Get the top three recipes
by Katie Cavuto-Boyle, April 18th, 2013
While most will be enjoying a summer full of weekend road trips, lazy afternoons by the pool and casual evening cookouts, 12 hopeful finalists on Food Network Star will be facing off in the ultimate multi-month job interview for a chance to earn the ...
by Simon Majumdar in Food Network Chef, Shows, April 18th, 2013
Ever feel overwhelmed by the sheer volume of spices spilling from your cupboard? It seems that whenever you need a particular seasoning—from cumin to cardamom and basil to bay leaf—it finds its way to the far back, leaving you sorting through sc...
by Joseph Erdos in Shows, April 17th, 2013
One of the very great pleasures of the last few years has been getting to know Geoffrey Zakarian better, both personally and professionally.
While we may disagree a lot on the show, I have always been hugely impressed with his culinary talents and can now state, for a fact, there is no more-entertaining person on the planet with whom to break bread off set.
As Iron Chef Zakarian prepares for another season of battles in Kitchen Stadium, I caught up with him (over a martini, of course) and demanded responses to these 10 probing questions.
Read the full interview
by Allison Milam in Recipes, April 17th, 2013
Some of the mystery basket ingredients that get used on Chopped are pretty unusual, to say the least. But the culinary producers who come up with them don’t just draw them out of a hat — though sometimes it does seem that way! They take their time to decide on the ingredients, making sure the basket components are just right and actually manageable. FN Dish queried the culinary producers to find out the top 16 weirdest basket ingredients they’ve had on the show. The list of ingredients ranged from goat brains to gummy eggs over easy — almost no ingredient is off-limits.
Now it’s up to you, Chopped fans, to vote on the ingredient you think is the weirdest of them all in this four-round bracket tournament, which coincides with the new season of Chopped All-Stars.
by Toby Amidor, April 17th, 2013
It seems that spring is finally gracing us with its presence. Good thing we didn’t hold our breath, eh? In celebration of the season, bolt to your nearest farmers’ market — or produce section — for some fresh, fresh, fresh produce.
Here’s the catch: rather than zapping these veggies with heat, reach for a trusty kitchen tool instead: the mandoline. With its thin-slicing capabilities, this gadget converts veggies into some sensational no-cook sides. But be sure to watch yourself — this tool is seriously sharp. (Don’t have a mandoline? A standard vegetable peeler will work just fine too.)
Summer Squash Carpaccio by Food Network Magazine is vibrant and vital as we progress into the warmer months. Here ribbons of yellow squash and zucchini are thin but perky as they marinate in a simple lemon vinaigrette with herbs and grated pecorino.
Get more no-cook recipes from friends and family
by Food Network Kitchen in Food Network Magazine, April 17th, 2013
Freekeh (pronounced free-kah), is an ancient grain that’s had new-found popularity lately. If you haven’t seen it on supermarket shelves or on the menu at your favorite restaurant, be on the lookout; you will soon.
What is Freekeh?
by Guest Blogger in Food Network Chef, Shows, April 16th, 2013
Next time you make burritos, try these construction tips.
1. Layer the fillings horizontally across the lower half of your tortilla (not the middle), starting with absorbent ingredients like rice. Put the cheese against something hot like meat or beans so it will melt.
2. Fold up the bottom of the tortilla and tuck it under the filling.
3. Fold in the two sides.
4. Tightly roll up the burrito.
(Photographs by Christopher Testani)
by Robin Miller, April 16th, 2013
Every Tuesday, Justin Warner, winner of Food Network Star Season 8, is back remixing the Chopped All-Stars baskets as seen in the episode Sunday night in pure Justin Warner style: edgy, intense, passionate and full of wit. If you’ve ever watched an episode and found yourself yelling at the TV, “I would have made this and that instead!” then these are the posts for you.
by Justin Warner
Welcome to the second installment of Chopped All-Stars Rebel Remix. In the space below, you will find my woulda-shoulda-coulda of Sunday’s showdown. Just so you know, I give myself no more than 45 minutes to write these little posts. It gets pretty intense. I actually sweat, a little.
The chimichanga, or chimi as it’s affectionately termed in the Southwest, is a deep-fried burrito stuffed with meat, vegetables and spices. Once fried to perfection, chimichangas are often topped with cheese and served with a variety of condim...