by Joseph Erdos in Shows, January 11th, 2015
by Cameron Curtis in Entertaining, January 11th, 2015
This season on Worst Cooks in America, 14 new helpless home cooks have joined the ranks to be mentored by chefs Tyler Florence and Anne Burrell. Split into the Blue and Red teams, they’ll face new cooking challenges every week, honing their skills until just two finalists (one from each team) remain to face off in one final cook-off, the winner of which will walk away with $25,000 in cash, along with bragging rights for his or her mentor. Unfortunately, however, every week the two lowest-scoring recruits will be kicked out of Boot Camp, losing the chance to win the prize money, but leaving with new skills they’ve learned from their mentors.
Every Sunday night, FN Dish has the exclusive interviews with the eliminated recruits from the Red Team and the Blue Team.
Find out who on the Blue Team went home
by Maria Russo in Holidays, Shows, January 11th, 2015
There’s no better way to celebrate the playoffs and the final countdown until the big Sunday game than with your favorite team’s colors — in cupcake form, of course. Whether you’re rooting for NFC leaders the Philadelphia Eagles (back and steel blue) or the AFC New England Patriots (red and dark blue), all you need is a few drops of food coloring to turn your desserts into game-day-ready treats. No matter whom you’re rooting for, you can show your team spirit with frosting.
NFC East (pictured above)
by Maria Russo in Community, January 11th, 2015
While you may still be basking in the post-holiday glow and reveling in 2015 New Year’s celebrations, The Kitchen team already has its eyes on Valentine’s Day. From swoonworthy gifts to your preferred place to enjoy dinner with your special someone, the co-hosts want to know your plans for the day devoted to love. Cast your vote in the polls below to share your preferences.
by Maria Russo in Recipes, January 10th, 2015
A go-to chicken soup is a must-have in everyone’s recipe repertoire, and while classic renditions deliver timeless comfort, this week’s Most Popular Pin of the Week promises over-the-top flavor and texture – all in just 30 minutes. The piping-hot bowl pictured above from Food Network Magazine boasts a smooth consistency and subtly creamy taste, thanks to a single can of coconut milk, plus thin rice noodles, tender sliced chicken and a squeeze of fresh lime juice for added brightness.
For more dressed-up recipes, check out Food Network’s Let’s Celebrate board on Pinterest.
Get the Recipe: Thai Chicken Soup (pictured above) from Food Network Magazine
by Melissa d'Arabian in Food Network Chef, January 10th, 2015
While you may be sticking to a lighter eating plan in 2015 as part of your New Year’s resolution, there’s no denying comfort food cravings — especially in the midst of this week’s bone-chilling weather. Now you can have the best of both worlds: Cozy up to your favorite hearty recipes, and enjoy lighter versions of them. That’s where Food Network’s meal makeovers come in. Savory and sweet, these better-for-you alternatives to traditionally indulgent favorites are lighter, but they don’t skimp on flavors. Read on below for Food Network’s top-five made-over classics, including moist meatloaf and chocolate brownies, then browse all of our healthy comfort foods.
5. Oven-Fried Chicken — Thanks to a thick, crispy breading of mustard-laced mayonnaise and broken bagel chips, this juicy, golden-brown chicken boasts the texture you crave, but the meat is roasted in the oven instead of fried in oil.
4. Dark Chocolate Brownies — Opt for low-fat yogurt and only a splash of oil to add moisture to these tender, cocoa-rich brownies, topped with chopped walnuts for welcome crunch.
by Maria Russo in Recipes, Shows, January 10th, 2015
I’m thrilled that my new cookbook, Supermarket Healthy, was released this week! In it, I share recipes and strategies for healthy, accessible and affordable cooking. One of my favorite parts of the book is where I share ideas for stocking your pantry, because sometimes half the battle is having the right stuff on hand to make 5 p.m. on a Tuesday night a little less daunting. So, in that spirit, I thought I would share what my favorite kitchen tools are.
I’ll begin by saying that cooking healthy is actually quite easy! While you don’t need special equipment, these five kitchen tools are among the most-used in my Supermarket Healthy kitchen.
by Amanda Rettke in Recipes, January 10th, 2015
Unlike lunch and dinner, which are all but assumed to be savory meals, brunch allows you to make a taste decision when you sit down at the table: Are you craving sweetness or saltiness today? How you answer that question likely depends on your mood and what else you may have eaten recently, and it will ultimately determine whether you end up with dishes like sugar-topped oatmeal and fluffy pancakes with whipped cream or cheesy huevos rancheros and crispy corned beef hash.
On this morning’s all-new episode of The Kitchen, the co-hosts dished on the classic and creative approaches to brunch, including next-level ways to put the everyday waffle iron to work, and shared their picks for sweet and savory favorites alike, including Katie Lee’s Banana Dutch Baby Pancake with maple syrup, Pomegranate Gelatin Yogurt Parfaits with fresh fruit and Geoffrey Zakarian’s dressed-up Salt Cod Brandade.
by Amy Reiter in News, January 9th, 2015
If there is one thing that most of us can agree on, it is that we have the best of intentions when it comes to New Year’s resolutions. We want to eat better, exercise more, watch less TV and save money.
But it is hard. While I cannot help with all of those resolutions, I can try to help with the “eating better.”
This stunning cake is a Naked Cake, or a cake that is made with less sugar and fat and has fewer calories. The trick to making a delicious chocolate naked cake is using a good-quality chocolate and a flavorful sugar substitute. The star of the cake is in fact the chocolate. I used a good-quality cocoa powder and mini chocolate chips and then complemented them with the sweet natural sugars found in the fruits that adorn the cake.
Add to that a homemade whipped cream (where you can control the sugar) and a no-fat chocolate sauce, and you have a decadent cake that will satisfy all your sweet cravings!
by Mallory Viscardi in Books, January 9th, 2015
When you can’t decide between wine and ice cream, a dairy in upstate New York has just the thing: wine ice cream.
Mercer’s Dairy, based in Boonville, N.Y., has been in business for more than 60 years and has actually been making its adults-only Wine Ice Cream since 2007, spooning up a modest cupful of awards along the way. Recently, however, the magical mash-up of two beloved diet staples has caught the gimlet eye of social media, which has responded with the enthusiasm you might expect.
“Irish food is many things nowadays,” Darina Allen said when we spoke with her about her new cookbook, 30 Years at Ballymaloe. “There are, of course, the traditional dishes that many people associated with Irish food, like bacon and cabbage, Irish stew, soda bread — all, of course, delicious when well-made. However, this image of Irish food doesn’t in any way reflect the vibrant Irish food scene at present.” Allen has been a presence at the Ballymaloe Cookery School since it was established in 1983. 30 Years at Ballymaloe tells the history of the school through the Irish dishes students learn to prepare there. The recipes might surprise you, though. They range from obvious Irish favorites like Mother’s Sweet White Scones (recipe after the link for you to try at home) to local-ingredient-driven dishes, including recipes for everything from curry, poultry, seafood and even Irish charcuterie. The recipes are simple but enticing; the food photography is gorgeous and engrossing.
You might be surprised (and delighted, of course) to find in the pages of 30 Years at Ballymaloe a deep emphasis on locally sourced Irish produce and ingredients. “We have wonderful produce and raw materials in Ireland,” Allen told us. “We can grow grass like nowhere else in the world. So many of our best foods come from our grass, beef, lamb, dairy products, farmhouse cheese.” And 30 years later, it’s that ingredient-centric focus that still makes the Ballymaloe Cookery School so appealing to students. “Students now come from all over the world to the Ballymaloe Cookery School because the cookery school is in the center of a 100-acre organic farm and gardens.” As you flip through the pages of the book, the images pull you in: big stone barns, rolling hills dotted with sun-soaked cattle, gardens so lush you can hardly believe they’re real. It’s easy to let your imagination wander through Allen’s anecdotes about the Irish countryside and her relationships with fellow growers and vendors, but at the end of the day you always end up back at the table, stomach rumbling for some delicious food. And the recipes in the book certainly do not fall short in that arena. You’ll want to cook dishes like the Wild Garlic Custards, the Hot Buttered Oysters and the Carrot and Sweet Potato Soup with Cilantro and Cashew Pesto again and again.