Tiramisu is Italian for “pick-me-up.” It’s made with ladyfingers dipped in espresso that are then layered with a whipped mascarpone mixture and topped with chocolate shavings. Giada’s version will make enough for you, your sweetie and then some.
Whether you’re cooking for one, feeding a family of four or entertaining a crowd, preparing big-batch dishes is a good idea not only to ensure you don’t run out (especially if you’re entertaining guests), but also so that you’ll have enough left over to enjoy tomorrow. The secret to easy meals is having ready-to-go ingredients on hand, and that includes already-cooked dishes just looking to be reheated. So if you prepare a hearty stew or casserole one day, guarantee quick-fix lunches and easy dinners for the next few days by making a bit extra.
Bobby Flay‘s top-rated Eggplant Parmesan (pictured above) has leftovers built right into it, as this recipe feeds up to a whopping 12 people. Made with a simple red pepper-laced tomato sauce, crispy fried eggplant and layer after layer of creamy cheeses, this hearty Parmesan is the ultimate in Italian comfort food. After simmering the sauce for a bit, Bobby begins building the casserole, starting with a smear of sauce in the pan, then adding crispy fried eggplant, and a combination of mozzarella, Pecorino Romano and fontina cheeses before repeating the process and baking. It’s best to let the Parmesan sit for a few minutes after you’ve taken it out of the oven; this will help prevent the sauce and gooey cheeses from oozing out once you’ve sliced it.
True, true — honesty is the most important part of any relationship. But what’s a little white lie here and there? Or what about a dark, chocolate-smothered lie? It sounds sinful, but here’s the deal: All of these Valentine’s...
The 2014 Winter Olympics are officially underway in Sochi, Russia, and even if you don’t have slope-side seats, you’ll still need some cozy meals to keep you warm while you watch the snowy events unfold on television. In the spirit of international competition, we’ve rounded up the top foods from the highest-medaling countries around the world to help you plan out an Olympics-ready menu. No matter who takes home the gold medal, you can be sure that these dishes are all winners. As a tribute to the home team, start off the opening ceremonies with Bobby’s all-American Perfect Burger, a blend of ground chuck and turkey that can be cooked on the grill or in a saute pan, making it the most-versatile way to cheer on the United States.
While some Cutthroat Kitchen sabotages, like mandatory utensils and the exclusive use of salt, are frequently used on the show, some are used far less often. On tonight’s all-new episode, Alton unveiled a never-before-seen sabotage that was enough to turn the kitchen into a party of sorts.
In Round 3’s birthday cake challenge, Chef Jessica was gifted what every birthday girl surely wants on her special day: a tower of beautifully wrapped presents. Some boxes were filled with silly toys and games, but Chef Jessica was after the select few containing critical ingredients needed to execute her cake, including flour, eggs and sugar. “Make them unwrap presents until they found [what they needed],” Alton explained to judge Jet Tila of the objective of this particular sabotage. “It was one of my proudest moments,” he joked with a smile during his After-Show. “If you picked incorrectly, this would take 20, 30 minutes,” Jet mused.
This isn’t just any old oatmeal. This week’s Most Popular Pin of the Week resembles dessert more than a typical breakfast item. This recipe has toasted nuts, sweet banana, rich cocoa and just enough chocolate chops to give you a healthy and sweet fix at the same time.
For more healthy everyday recipe inspiration, visit Food Network’s Let’s Get Healthy board on Pinterest.
Get the Recipe: “Hot Chocolate” Banana-Nut Oatmeal
I’m writing this from the cozy comfort of a hotel room in a small town in New Jersey. Outside the trees are covered in snow. Having gone to college in Vermont, I’m used to the freezing temps and white-covered streets and sidewalks.
After I checked into the near-empty hotel, with only the small room service menu as my sustenance for the next 18 hours, I peeled off my puffy jacket and turned to the in-room dining page in the hotel binder. In seconds, I found exactly what I would order: the homemade chili and a green salad. (See my Starting a New Habit in 2014: Eat a Salad a Day post from last month — are you still eating salad? I am.)
Bundled up in my new pajamas (a Christmas gift from my daughters) and eating better-than-I-expected chili (and a salad) — all is right with my world. Why? Because there are certain foods that truly bring me comfort in the dead of winter: chili, onion soup and stew top my list. And while I can make those dishes any time, there is something magical about eating them on a snowy day. I think these comforting dishes remind me of my college years at The University of Vermont. My mom would visit me and we’d go on New England road trips, eating steamy soups and stews to thaw the chill (she went through a photography stage involving a lot of outdoor postcard-type shots, which she would subsequently frame and hang in our home).
by Katie Lee
A friend of mine, Melanie Dunea, wrote a book called My Last Supper in which she asks chefs what they would want to eat for their last supper. I’ve often thought about what would be on my plate. I love fried chicken, Thanksgiving dinner, spaghetti and meatballs, my Grandma’s baked steak and gravy, and roast chicken and potatoes from this great little restaurant in Paris.
Gosh, my mouth is watering just thinking of all of those choices.
But ultimately, I think I’d go with the humble pizza pie. Not just any pizza, though. I’m not talking the run-of-the-mill, call up the delivery guy and it’s at my door in 30 minutes or less pizza. I’m talking true Neapolitan-style pie: thin, blistery crust that’s both chewy and crispy, just the right amount of fresh mozzarella, dotted like little islands in a sea of bright red tomato sauce, a sprinkle of salty Parmesan, a touch of fresh basil and a drizzle of the finest extra virgin olive oil.