Recently, several members from the Food Network Kitchens headed down to Nashville for three weeks to film Trisha Yearwood’s new show, Trisha’s Southern Kitchen. Most nights we would wrap up late and go to Rotier’s, a dive restaurant famous for their grilled and fried Southern food. We saw deep-fried spicy pickles on the menu and once we tasted them, we fell in love. Every time we ate them, we would tell each other, “OK, no more fried food,” and then we would find ourselves ordering them again. The balance of the cool, crispy pickle spears with a crunchy, flavorful crust was perfect with the spicy ranch dipping sauce. When we got back to Food Network Kitchens, I wanted to re-create the dish for Family Meal. The recipe below combines crunchy dill pickle spears with a smoky, crispy crust and a spicy dressing that reminded me of my times in Nashville.
Week two of Chopped All-Stars had gourmet globetrotting contestants Marcela Valladolid, Keegan Gerhard, Jeffrey Saad and Aarti Sequeira dealing with some offbeat ingredients. Some would even argue that the ingredients were more difficult than those dealt to the Iron Chefs the week before.
While we may not be running out to the market to pick up a pound of tripe, some of the ingredients are more commonly used, like chicken feet, which are great to flavor chicken broth.
This leads us to ask you:
Let’s face it, spring cleaning isn’t the most exciting chore of the season, but it’s so gratifying after it’s all done. The same notion also applies to making over meals, especially when the produce starts to become so abundant. Our friends over at Yahoo! Shine have invited FN Dish readers to join their Supper Club. This month, they’re challenging readers to make weeknight dinners that are as fresh and bright as the season.
Don’t know where to begin? Food Network’s Spring Produce Guide is a good place to start. From asparagus to rhubarb, you can find tips and recipes for cooking up spring produce at its peak.
Spring Peas With Dates and Walnuts from Food Network Magazine (pictured above) is a market-fresh salad that calls for not one but three kinds of spring peas: English, sugar snap and snow peas.
Chia seeds aren’t just for growing a fuzzy green pet — or getting that annoying jingle stuck in your head. This small, nutty seed is gaining popularity thanks to its long list of nutrients. Full of fiber, protein and antioxidants, chia seeds...
Here in Food Network Kitchens, we love simple, classic recipes. We are also paid to think about food all day. So we’ve taken classic foods and drinks and reimagined them into three, four or five different ways. No standard recipes here, just the occasional technique and pictures. Think of it as a picture recipe.
We were tired of the same-old buttered popcorn, and these sweet toppings brought out our inner kids.
Make Alton’s classic Perfect Popcorn recipe and then get creative.
You can eat the stems of sturdy greens like Swiss chard, kale and collards. Just note that the stems take longer to cook: When you’re chopping, set the stems aside so you can cook them separately, like we did for Food Network Magazine‘s Creamed Chard. Or start by cooking the stems, then add the leaves to the same pan.
We’re nuts about peanuts, but they’re actually not a nut! Peanuts are part of the legume family along with lentils and beans. Seems we’re not the only ones going crazy for them. The average American eats ...
If you think you’ve done nearly everything a cook can with boneless, skinless chicken breasts, it might be time to talk turkey.
Other than the big bird at Thanksgiving and ground turkey when they’re craving a healthier burger, most people overlook turkey.
Fair enough. Ground turkey can be dry and tasteless. And who has time to roast a bird (or even a massive breast) most nights of the week?
But the turkey tenderloin — a thick strip of meat cut from between the bird’s breasts — turns out to be a convenient, delicious and healthy alternative.
Because the tenderloin doesn’t get much of a workout when the bird is alive, the meat is particularly tender.
And like chicken breasts, it is incredibly versatile, taking well to the grill, skillet or oven and working well with any flavor or marinade.
If there’s one day you deserve a cocktail this year, it’s April 17. Mail off your taxes, then unwind with a themed drink.
Whether you like them savory or sweet, studded with fresh vegetables or ripe fruit, tarts are easy to make and as versatile as they are tasty. Crispy, golden brown and deliciously cheesy, Food Network Magazine’s tart (pictured above) is built atop store-bought puff pastry dough, saving you time in the kitchen and guaranteeing a light, flaky crust. To assemble, brush the dough with a shallot-fontina-egg mixture and arrange on top blanched in-season asparagus. Finish with a sprinkling of grated lemon zest to perfume the tart as it comes out of the oven.
Paula’s Fresh Fruit Tart is made with colorful berries and kiwi, and is ready to eat in less than an hour.
Get the recipe: Asparagus and Cheese Tart