Ramen has established its place on the list of ultimate comfort foods. Forget about those packets of instant noodles you ate in college — these craveworthy bowls are the real deal. You’ll now find this slippery noodle dish all across the country, not just in dorms and Japanese enclaves. Chefs are putting their spin on it, creating their own mash-up versions with everything from coconut curry broth to toppings like matzo balls or cheese. Check out the full gallery for all 12 steaming bowls that are sure to beat your winter blues.
Fresh off a brutal weather week that left the East Coast blanketed in winter white, The Kitchen co-hosts came together this morning for an entire hour dedicated snow-day cooking. Whether you’re holed up indoors during a snow day or you’re forced to brave the elements and shovel, the name of the culinary game on chilly snow days is warming comfort food. Read on below to get the cast’s top takes on stick-to-your-ribs recipes for next-level gnocchi, plus the fluffiest mashed potatoes, a spiked cocoa cocktail and more.
If you’ve never before made gnocchi at home, Geoffrey Zakarian’s fuss-free recipe for Ricotta Gnocchi (pictured above) is a good place to start. He combines rich ricotta cheese with nutty Parmesan for flavor, then mixes in two kinds of flour and eggs to bind the dumplings together. After just a few minutes in boiling water, they turn out tender and delicate, ready to be tossed in a garlicky pancetta-studded tomato sauce. Geoffrey says that uncooked gnocchi will be good in the freezer for two weeks, so plan ahead for easy weeknight meals with ready-to-go gnocchi.
It’s the biggest game of the season, and even if your home team isn’t playing, chances are you plan to tune in along with the rest of America and have already chosen which team you’ll be rooting for. For this year’s Super Bowl, go the distance by hosting a game-watching bash that guests will be cheering about until next season’s opening-day kickoff. Keep reading for easy breezy snack recipes, a perfect party punch and decor ideas that couldn’t be simpler.
When it comes to watching the young bakers on Kids Baking Championship, premiering on Monday, Feb. 2 at 8|7c, “get ready to be blown away,” says Valerie Bertinelli, who along with Duff Goldman serves as host, mentor and judge to the eight kids competing on the new series. In each episode the kids face baking challenges geared at testing their skill and creativity, with an elimination at the end. Despite having to break the bad news to a child every episode, Valerie found the kids were tougher than she thought. “I was just incredibly impressed with them,” she said.
Read on to find out more of what Valerie had to say in our interview with her about the show, its challenges, the kids, her co-host Duff and the right age to get kids in the kitchen.
More often than not, you hear parents complain that their kids won’t eat anything, they’re picky and they press their mouths closed at the thought of trying a new food. One of the easiest ways to get kids to become fantastic eaters is by getting them involved in the cooking process. Try out a few of these tips to see how quickly you can turn your resistant eater into a budding chef!
10. Take them grocery shopping with you. Let them pick out a new fruit, vegetable or meat to try with dinner tonight.
9. Look through cookbooks and recipe websites together. Have the kids choose a few recipes they would like to try making.
8. Assign age-appropriate tasks in the kitchen, like measuring ingredients, pressing the button on the food processor or being in charge of the kitchen timer.
7. Taste everything together. Talk about the colors, textures and flavors of ingredients. Then talk about how they’re different after being cooked.
Even if your favorite team won’t be taking the field on Sunday, chances are you’re going to be vegging out in front of the TV with friends, and plenty of game-day eats and drinks, to watch the big game unfold. Just in time for those celebrations, The Kitchen co-hosts came together to offer a few good-to-know do’s and don’ts for both attending and throwing a winning football bash — or any get-together with a crowd. From how to build a worthy buffet to advice on ditching the six-pack of beer, click the play button on the video above to hear from the cast and learn their top tailgating tips.
For even more entertaining ideas, check out the cast’s best game-day recipes.
Start your weekend off right with Food Network. On Saturday morning, watch Ree Drummond prepare a beautiful brunch for the ladies of her family. Then, stay in with The Kitchen for a snow day to get warm winter recipes and ideas on how to spice up your hot cocoa.
On Sunday, don’t miss Guys Fieri’s big steakhouse dinner, featuring a grilled oyster recipe topped with a Spinach Bacon Fondue. Then, the pressure is on for Daphne Brogdon as she cooks up a special birthday dinner for her husband, award-winning Chef Mark Peel. Also, on Sunday evening, tune in for two hours of competition starting off with Worst Cooks in America at 10|9c and Cutthroat Kitchen at 11|10c.
In Sunday’s upcoming episode of Worst Cooks in America at 10|9c, mentors Tyler Florence and Anne Burrell are testing the recruits on multitasking and time management, two skills that any good chef should have. And to get the recruits in the practice, they’ll be cooking a multicomponent breakfast. But of course on this show that’s easier said than done.
When it comes to making breakfast classics, these recruits have no clue where to begin, especially when it comes to poaching eggs or making pancakes from scratch. Even after the team demonstrations, some of the recruits are left fumbling, but some surprisingly do excel at creating a breakfast that at least looks good, like Sarah’s omelet above.
This time of the year, when the days are short and bone-chillingly cold, I turn to citrus to help brighten my mood. I bring home clementines by the bagful, order boxes of sweet-tart Meyer lemons direct from California and peel myself at least one red grapefruit every afternoon as a snack.
Most of the time, my citrus consumption feels spare and virtuous, but occasionally I put a few lemons and limes to work in a less austere manner. I have a small, dense lemon loaf recipe that I adore. Lemon curd happens at least once a season in my kitchen. And this year, I’m having a hard time keeping myself away from Ree Drummond’s Lemon-Lime Pound Cake.