by Sara Levine in Holidays, Recipes, December 26th, 2013
by Toby Amidor, December 25th, 2013
If you overdid it on the holiday spread this year (ham AND prime rib, anyone?) and ended up with a fridge packed full of leftovers, never fear. We’ve got five ways to turn them into delicious new meals.
1. Ultimate Ham Sandwich
Whether your Christmas centerpiece was honey-baked or cherry-glazed, pile thick slices on crusty bread with lettuce, tomato, dill pickles, cheddar and whole-grain mustard, and you’ll have a renewed appreciation for the holiday ham.
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by Joseph Erdos in Recipes, Shows, December 24th, 2013
In this week’s news: Scientists say that fiber is (still) good for heart health; nutrition experts explain why you might want to give your kids a whisk; and the CDC finds that Americans just can’t quit salt.
More Reasons to Go with the ...
by Food Network Kitchen in Food Network Magazine, December 24th, 2013
The Chopped Dinner Challenge is a series of recipes showing you how easy it is to cook like a winning Chopped competitor. Every week, FN Dish will showcase a recipe created by Food Network Kitchens that uses at least one of the Chopped basket ingredients, plus basic grocery goods and simple staples. Consider it your very own Chopped challenge. Just take this frequent tip from the judges: Don’t forget to season!
For this week’s Chopped Dinner Challenge, the chefs of Food Network Kitchens chose to feature the basket ingredient of smoked salmon, which many people will recognize as a favorite bagel topping. The idea of that popular combination became the inspiration for this recipe. If you love salmon sushi and/or bagels with smoked salmon, then you’re sure to love this recipe that fuses the two. This dish makes a great Japanese-inspired meal for four, especially a family of adventurous eaters. However, for an even better idea, serve these Everything Bagel Sushi Rolls as a party appetizer — your guests will be impressed.
by Amy Chaplin, December 24th, 2013
Next time you’re searing pork chops, heat a few sprigs of hearty herbs (like sage or rosemary) in the oil and cook the meat right on top of them. The herbs will subtly flavor the meat as it cooks. Check out these Braised Pork Chops with Sage (pictured above) from Food Network Magazine.
by Maria Russo in Shows, December 24th, 2013
Millet is a golden-colored, gluten-free whole grain that tends to be a little dry when cooked, like rice or quinoa, but becomes soft and creamy when simmered with extra liquid. The addition of coconut milk complements it perfectly and gives porridge...
by Maria Russo in Recipes, December 23rd, 2013
Whether or not they’d admit it, most owners who welcome Robert Irvine
to their eatery on Restaurant: Impossible
realize the need for change in their business. But that doesn’t stop some from fighting with Robert every step of the transformation, yelling at him in frustration or embarrassment, accusing him of sabotage or resisting his help along the way. True to his mission of giving restaurants a second chance at success, Robert embraces the challenges these owners pose and continues to offer them his and his team’s support, even if that means getting screamed at along the way.
Click the play button on the video above to watch the top-five owner arguments ever featured on Restaurant: Impossible and see Robert go head-to-head with business owners, then catch up on more of the top-five video roundups from the show for a look at the dirtiest restaurants, most-emotional reveals and best sledgehammer moments.
by Dana Angelo White, December 23rd, 2013
Vegetarian eating during the holidays can be tricky, as so many classic main dishes are meaty picks, like turkey, ham and beef. If you’re hosting the celebration this year, you can plan ahead and make a selection of meatless favorites (in addition to beefier items, if you’d like). But if you’ll be gathering at someone else’s house and can’t guarantee what the host will be serving, it’s a good idea to bring at least one vegetarian dish to pass; this way you’ll know you have at least one dish to eat come dinnertime.
Bobby’s Cauliflower-Goat Cheese Gratin (pictured above) is a go-to pick, as it’s every bit as rich and satisfying as a traditional main dish, but it’s wholly meat-free. The beauty of this casserole is that it’s relatively hands-off to prepare. After arranging cauliflower florets alongside a trio of creamy, nutty cheeses and decadent heavy cream, he simply bakes the dish until the vegetables are soft. Your vegetarian guests will enjoy having a comforting, filling dish available, while meat eaters will appreciate the creamy cheese sauce coating each floret.
by Maria Russo in Holidays, Recipes, December 23rd, 2013
It’s hard to beat the decadence of chocolate truffles, but they’re not always as sinful as they might seem. These homemade ones have about 50 calories, 3 grams of saturated fat and 5 grams of sugar apiece. Best of all, the chocolate trea...
by Maria Russo in Shows, December 22nd, 2013
Whether you find yourself hosting unexpected holiday guests or are suddenly tasked with bringing a dish to pass at a party, it’s a good idea to have in your recipe arsenal those crowd-pleasing dishes that look deliciously elaborate and taste just as impressive but are, in fact, a cinch to prepare. When last-minute get-togethers arise, reach for Food Network’s top-five quick recipes for Christmas, a collection of celebration-worthy classics from some of your favorite chefs, like Rachael, Robert and Ina. Perhaps best of all, these go-to picks can be on the table in less than 35 minutes.
5. Pork Tenderloin with Apple Cider Reduction — Pork and apples are two ingredients simply better together, and here they’re combined when a sweet and tangy maple syrup-apple cider vinegar sauce is spooned over juicy tenderloins.
4. Creamed Spinach — With a rich and creamy sauce subtly spiced with nutmeg, this traditional steakhouse side dish can be made easily at home with fresh spinach and will round out any entree.
Get the top-three recipes
For the first time this season, Antonia Lofaso took her turn judging four competitors in the latest round of evilicious contest on Cutthroat Kitchen
, and because no judge is privy to the bidding for sabotages and cooking, she joined Alton Brown
on his After-Show
to learn what had gone down.
The chefs had to create gnocchi during Round 1 of the competition; though a hand masher may have been an appropriate tool for the job, it became an obstacle for Chef Gentile when he was forced to have it duct taped to his arm for the duration of the round. “He was looking for garnish that was going to build a dish,” Antonia told Alton, realizing that this impediment is what prevented Chef Gentile from breaking down ingredients and cooking with more precision.