by Bev Weidner in Recipes, February 9th, 2016
by Lauren Miyashiro in Contests, Food Network Magazine, February 9th, 2016
Once a month Bev Weidner, of Bev Cooks fame and the mom of adorable twin littles, stops by to share an easy, one-two approach to dinner to keep everyone happy: Start by making one classic recipe for the kids in the house, then dress up that same dish with bold flavors for the adults.
Valentine’s Day at home can be romantic for you and your special someone, even when the kids are there too. If you’re staying inside the cozy confines of your abode this Valentine’s Day, I’ve got a crazy-simple meal that will satisfy errrrbody. Even those under the age of 5 will approve.
1. It involves pasta. Hello, isn’t “pasta” the synonym of “Valentine’s Day”? I think it is.
by Sara Levine in Holidays, Recipes, February 9th, 2016
Calling all s’more lovers! Food Network Magazine wants to know your most-delicious s’more creation. What are your favorite fillings — and what do you sandwich them between?
Submit your idea for the ultimate s’more treat here for a chance to win a $500 gift card to FoodNetworkStore.com.
by Amy Reiter in News, February 9th, 2016
Chocolate gets all the love on Valentine’s Day, but it’s even better as part of a couple — when it’s the right match. Here are our top picks for chocolate’s most-compatible food partners. (If we were you, chocolate, we’d swipe right for all of them.)
Chocolate + Peanut Butter
These two rich and creamy delicacies were truly meant for each other. When enrobed in milk chocolate, Food Network Kitchen’s peanut butter cookie dough (eggless and safe to eat raw!) takes on a whole new dimension. Ina Garten’s chocolate cupcakes are a perfect vehicle for fluffy peanut butter frosting, and Ree Drummond’s Chocolate-Peanut Butter Pie (pictured above) with a crunchy Oreo crust makes the case that these two should never, ever break up. Read more
by Emily Lee in Recipes, February 9th, 2016
What can you learn from a taco? A lot, if a class on “taco literacy” currently on offer at the University of Kentucky is any indication.
Yes, undergraduates can now dig into the meaty academic and cultural nuances of the Mexican dish in a course called “Taco Literacy: Public Advocacy and Mexican Food in the U.S. South,” taught by Steven Alvarez, an assistant professor in the department of writing, rhetoric and digital studies.
by Allison Milam in Holidays, February 8th, 2016
Mardi Gras, Fat Tuesday — no matter what you call it, today’s all about uninhibited celebration full of indulgent eats. If you can’t make it to New Orleans to take part in the annual parades, bring a taste of the experience into your kitchen wherever you are with dishes incorporating the official Mardi Gras colors: purple, gold and green. For dessert, there’s always Louisiana-style king cake — a ring-shaped confection decorated with colored sugar that’s popular with the locals. This Shortcut King Cake made with store-bought crescent roll dough is good in a pinch! If you’re planning a more elaborate feast, try working the Mardi Gras rainbow into your main course or your sides. Trust us — it’s not as hard as it sounds!
by Amy Reiter in News, February 8th, 2016
Ready or not, Valentine’s Day is coming up fast — it’s this Sunday. Though your typical mode of operation might not entail much more than a dinner reservation and a trip to the florist (or, hey, even the drugstore for a last-minute box of waxy truffles), this is the year that everything is going to be different. No, we’re not charging you with the task of making a handcrafted molten chocolate lava cake, or even suggesting you make a multicourse meal. Instead, we’ve got thoughtful, unexpected and unconventional ways to show your love you care.
Skip the Sugar Rush
Stop right there! Before you reach for sugar-shock-inducing treats for the one you love, go for something less expected. We’ve got easy ideas for Non-Candy Valentine’s Day Treats that upgrade unassuming foods to giftworthy status. Plus, they work as quirky valentines for your kids as well.
by Maria Russo in Recipes, February 8th, 2016
Valentine’s Day and chocolate go together like, well, anything else and chocolate. The idea that chocolate makes everything better, however, is being put to the test by a Tokyo ramen chain, Mensho, which has just introduced chocolate ramen as a special Valentine’s Day treat.
Chocolate plus ramen: two delicious foods together for the first time. What’s not to like? Plenty, as it happens.
by Maria Russo in Holidays, Recipes, February 8th, 2016
As with soup and tacos, there aren’t exactly rules when it comes to creating a rice bowl, just a set of loose guidelines that you can follow to craft your ultimate finished product. Rice will provide a blank-canvas base, much like broth in a soup and a shell in tacos; then it’s up to you to pick the veggie add-ins and a protein. The options are seemingly endless — not to mention convenient. If you find yourself with a refrigerator full of strays, like that half-full container of prepared rice, those two random carrots and a handful of black beans, you’re well on your way to a complete dinner. Food Network Magazine utilized a similar approach in its recipe for Rice Bowls with Fried Eggs, which is easy enough that you can execute it on even the busiest of weeknights in just 30 quick minutes.
Featuring a hearty base of ready-to-go brown rice, these fuss-free bowls are topped with earthy shiitake mushrooms and tender broccoli, as well as bright snow peas. Sauteing the veggies in a mixture of tangy teriyaki sauce and a squeeze of Sriracha ensures that there will be plenty of flavor and a bit of subtle spice throughout. To bring even more heft to the bowl, finish the dish with a sunny-side-up egg for a boost of protein, and drizzle with more Sriracha for added heat.
by Joseph Erdos in Shows, February 7th, 2016
The hearts, the roses, the chocolate candy … It’s tough to escape the culture of Valentine’s Day once February 1 rolls around. If, for whatever reason, you’re not embracing all things red and pink these days — and instead running away from them — this Valentine’s Day dinner is for you.
It takes just 15 minutes and five everyday ingredients to make Geoffrey Zakarian’s Spaghetti Aglio e Olio, aka spaghetti with garlic and olive oil. This fan-favorite recipe gets a boost of welcome heat from a generous pinch of red pepper flakes, while the sauce comes together in a quick saute; just use a few splashes of pasta water to create a silky sauce out of the garlic slices and oil. Go ahead and slurp up each and every noodle and revel in that garlicky flavor.
This season on Worst Cooks in America, 14 new hapless home cooks have joined the ranks to be mentored by chefs Tyler Florence and Anne Burrell. Split into the Blue Team and the Red Team, the recruits face new cooking challenges every week, gathering new cooking skills until just two finalists remain to face off in the last cook-off. That winner will walk away with $25,000 in cash, and his or her mentor will win bragging rights. Unfortunately, every week the two lowest-scoring recruits will be kicked out of Boot Camp. They lose the chance to win the prize money, but they leave with new skills learned from their mentors.
Every Sunday night, FN Dish has the exclusive interviews with the eliminated recruits, one from the Red Team and one from the Blue Team.
Find out who on the Blue Team went home