Ravioli With Alfredo and Peas — Meatless Monday

by in Recipes, March 18th, 2013

Ravioli Alfredo With PeasThe secret to stress-free weeknight cooking is having a well-stocked refrigerator and pantry that you can rely on to help piece together quick dishes on nights when you hardly have time to meal plan. When you make it to the grocery store on weekends or low-key evenings, fill up on staples you know your family uses frequently, plus a few good-to-have freezer ingredients that will ensure your dinners aren’t just simple to make but also deliciously interesting for the whole family.

Food Network Magazine puts store-bought ravioli and frozen peas to work in its recipe for Ravioli Alfredo With Peas (pictured above), a 20-minute timesaver that’s easy enough to make on a busy Monday night but impressive enough to serve to company as well. After making a richly indulgent sauce of cream and butter, add vibrant peas for a pop of color and then mushroom-filled ravioli — a next-level twist on the everyday ricotta variety — so they pick up the comforting flavors of the Alfredo. A final mix-in of nutty Parmesan cheese will thicken the sauce, while a shower of parsley adds freshness.

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10 Uses for Frozen Bread Dough

by , March 18th, 2013

bread dough
Frozen bread dough is a quick cook’s best friend – especially when you think outside the traditional 1 pound baked-loaf-box.

1. Parmesan, Garlic & Herb Dinner Rolls: Divide the dough into 16 equal pieces and shape the pieces into balls/r...

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Restaurant Revisited: Soup to Nuts Diner

by in Shows, March 17th, 2013

Robert Irvine on Restaurant: ImpossibleSoup to Nuts Diner in Tavares, Fla., was in such poor condition when Robert Irvine arrived that he promptly deemed the restaurant “dangerously dirty” and refused to let anyone eat the food coming out of the kitchen. Littered with bugs and coated in dust, this 1950s-style eatery featured a cluttered dining room with tattered seating, but unfortunately for owner Sharon Whitmore, even more serious problems were in the kitchen. There, Robert found tools and equipment caked with grease, raw meat being kept at unsafe temperatures and a complete lack of management among the cooks.

For the last four years, Soup to Nuts has struggled with decreasing business, and Sharon admits that prior to Robert’s visit she was losing nearly $1,000 per month, which resulted in the foreclosure of her home. With a $10,000 budget and only two days to work, Robert and his Restaurant: Impossible team reworked all aspects of her restaurant, deep cleaning every surface in the front and back of the house, demonstrating the how-tos of making a fresh menu and restructuring Sharon’s schedule so that she’d be able to abandon her 100-hour workweeks. At the end of what Robert called “one of the most-ambitious projects we’ve ever tackled,” Soup to Nuts reopened to hundreds of customers with in-control management at the helm. We checked in with Sharon a few months after the renovation to find out how her business is doing.

She tells us that in the weeks immediately following filming, Soup to Nuts was “overwhelmed with” a 40 percent increase in business, and now the restaurant is “up consistently about 20 percent over last year.”

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Go for Lower-Fat Cheese, Sometimes

by in Food Network Magazine, March 17th, 2013

Mozzarella Cheese

Hot Tips for Cooking With Cheese From Food Network Kitchens’ Katherine Alford:

Lower-fat cheeses like part-skim mozzarella may actually work better than fuller-fat versions for pizza and baked pasta — they get extra stretchy and stringy instead of overly oozy.

One-on-One With the Latest Blue Team Recruit to Go Home — Worst Cooks in America

by in Shows, March 17th, 2013

Worst Cooks in America Blue TeamFor the 14 recruits competing on Worst Cooks in America, it’s the opportunity of a lifetime to learn kitchen basics and culinary how-tos from Anne Burrell and Bobby Flay — two of New York City’s top restaurant chefs and some of Food Network’s most celebrated stars. It’s up to the contestants to use the tools the chefs provide to learn how to master certain skills on their own and demonstrate progress in the kitchen. Despite their best efforts, however, one recruit from Chef Anne’s Red Team and another from Chef Bobby’s Blue Team will ultimately succumb to the challenges of Boot Camp week after week as they compete for $25,000 and bragging rights for their coach.

Check back with FN Dish every Sunday after the episode for the first interviews with the latest eliminated contestants to read their exclusive reflections on the competition, thoughts on difficult challenges, plans for the future and more.

SPOILER ALERT: Find out who went home

One-on-One With the Latest Red Team Recruit to Go Home — Worst Cooks in America

by in Shows, March 17th, 2013

Worst Cooks in America Red TeamFor the 14 recruits competing on Worst Cooks in America, it’s the opportunity of a lifetime to learn kitchen basics and culinary how-tos from Anne Burrell and Bobby Flay — two of New York City’s top restaurant chefs and some of Food Network’s most celebrated stars. It’s up to the contestants to use the tools the chefs provide to learn how to master certain skills on their own and demonstrate progress in the kitchen. Despite their best efforts, however, one recruit from Chef Anne’s Red Team and another from Chef Bobby’s Blue Team will ultimately succumb to the challenges of Boot Camp week after week as they compete for $25,000 and bragging rights for their coach.

Check back with FN Dish every Sunday after the episode for the first interviews with the latest eliminated contestants to read their exclusive reflections on the competition, thoughts on difficult challenges, plans for the future and more.

SPOILER ALERT: Find out who went home

Giada’s Shortcut Pot Pies — Most Popular Pin of the Week

by in Community, Family, March 17th, 2013

Mini Chicken and Broccoli Pot PiesThis week’s Most Popular Pin of the Week, Giada’s Shortcut Pot Pies, is a great way to incorporate broccoli or other veggies into your family’s meals. Kids will also appreciate the manageable two-bite size of these cheesy broccoli-and-chicken-stuffed pot pies, and you’ll be relieved that they’re a cinch to prepare thanks to store-bought crust.

For more everyday recipe inspiration, visit Food Network’s Let’s Cook: Recipe of the Day board on Pinterest.

Get the recipe: Mini Chicken and Broccoli Pot Pies

Make Irish Macaroni and Cheese

by in Food Network Magazine, Holidays, March 17th, 2013

Irish Macaroni and Cheese
The chefs in Food Network Kitchens had so many favorites for Food Network Magazine’s 50 Twists on Mac and Cheese (page 118, March issue) that we couldn’t print them all. Just in time for St. Patrick’s Day, whip up this extra-Irish macaroni and cheese recipe.

St. Paddy’s Day Mac
Make Classic Mac, steeping the milk with 1 tablespoon pickling spice wrapped in cheesecloth instead of the bay leaf, and use all Irish farmhouse cheddar instead of regular cheddar. Stir in 3/4 cup chopped corned beef and 1 1/2 cups chopped boiled cabbage. Transfer to a casserole dish. Top with an additional 1/4 cup grated Irish cheddar. Broil until melted, 1 minute.

Waffle Maker Magic

by in Family, Recipes, March 16th, 2013

Taleggio and Pear PaniniStorage is always an issue living in New York City, especially when it comes to much-coveted counter space; there never seems to be enough. It makes me pretty merciless when it comes to appliances and kitchen equipment. This also means I can’t afford to keep any one-trick ponies hanging around, so it was only logical for me to look beyond basic waffles when it came to cooking with my waffle iron.

A few years back I read about waffle grilled cheese in Jennifer Carden’s Toddler Café cookbook. It’s easy. Instead of cooking your grilled cheese in a skillet on the stovetop, you throw it into a preheated waffle iron doubling as a panini press. It’s a genius idea, and makes its way into my daughters’ lunchboxes a few times a week. My husband, Mikey, loved it so much that I would often gussy up the filling by using fresh mozzarella and tomato jam. It was the best of both worlds for him, from a culinary standpoint.

Then my eyes were opened even wider when my friend Silvana’s book, Cooking for Isaiah, came out. She had the brilliant idea of making shredded potato pancakes in her waffle iron. This works better in a standard waffle iron than a deep Belgian-style one, and is a fun twist on latkes.

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