by Jennifer Perillo in Holidays, April 4th, 2012
by Dana Angelo White in Uncategorized, April 4th, 2012
Recently, I was talking with a friend about Passover, which starts at sundown on April 6. I asked him how he navigated dinner since he doesn’t eat meat and brisket is the traditional main course. It turns out he’s not the only pescatarian and vegetarian in his family, but it still got me thinking about how other vegetarians handle family holiday dinners. The simple solution would be to bring a hearty side dish instead of dessert or wine, which is the usual go-to item.
Some of the classics are easy to give veggie makeovers. Matzo Ball Soup, a must-have at every Seder, is an easy fix — just use vegetable broth. Here are some more ideas for making sure everyone feels welcome at your Passover table this year.
Moroccan Carrot and Spinach Salad (I paired it with the quinoa recipe below for a filling meal)
Matzo Brei (This is a traditionally more of an appetizer, but it’s very filling and the eggs are a good protein boost, too.)
Quinoa Pilaf With Cremini Mushrooms
by Alex Guarnaschelli in Food Network Chef, Holidays, April 4th, 2012
Not to be confused with sports drinks, these trendy beverages are a dangerous mix of sugar, chemicals and stimulants. We won’t keep you in suspense – they’re no good!
Why They Look Good
The promise of popping open a can and slurping immediate ...
by Food Network Magazine in Food Network Magazine, Shows, April 3rd, 2012
Oddly, my most vivid memory of a leg of lamb comes from my years of living in France and not my childhood kitchen. I was strolling in an open-air market and stopped in fascination in front of a rotisserie. There, in the midst of tables of fresh vegetables, I stood, transfixed. An enormous leg of lamb was slowly turning and was the deepest golden brown. At the bottom were various fingerling potatoes and onions that clearly had been cooked in the drippings. I honestly wasn’t sure what looked better, the meat or the vegetables.
I have been imitating that experience ever since. I save the rosemary to be mixed in with the vegetables and the cooking juices once the meat is cooked. I find that when rosemary is cooked too long, it tastes medicinal instead of herbaceous and fresh.
Get Alex’s recipe
by J.M. Hirsch in How-to, April 3rd, 2012
Can you make an entrée from this Chopped mystery basket? Try your luck, then see what host Ted Allen made.
The Challenge: Create an entrée using peanut butter, chicken breast, sauerkraut and frozen cherries. You must use all four mystery ingredients, plus any others you’d like.
The Prize: The inventor of the best recipe using the mystery ingredients will win a $1,000 gift card to foodnetworkstore.com, plus a Chopped gift basket. Go to foodnetwork.com/choppedchallenge by midnight tonight to enter your recipe.
by Toby Amidor in Uncategorized, April 3rd, 2012
When it comes to food, “recooked” isn’t generally a term met with much affection. The dairy world, however, gives us a fine exception in ricotta cheese.
Ricotta — Italian for recooked — isn’t exactly a stranger to most Americans, who tend to love it in their lasagna and stuffed pasta shells.
But as cheeses go, its versatility is vastly underappreciated, mostly because few people realize how it’s made, or why that matters for how they use it.
So let’s start there. Ricotta got its name because it is made literally by recooking the liquid left over from making other cheese, often mozzarella. This is possible because when the mozzarella or other cheese is made, most but not all of the protein is removed from the liquid, usually cow’s milk.
That leftover protein can be recooked and coagulated using a different, acid-based process (a rennet-based method is used to make the first batch of cheese). The result is a soft, granular cheese with a texture somewhere between yogurt and cottage cheese. The taste is mild, milky, salty and slightly acidic.
Get the recipe for Ricotta-Crab Bites
by Jose Ralat Maldonado in Events, April 3rd, 2012
Think beyond grilled cheese when dining out with your kids.
Trying to feed your kids healthy options when dining out can be stressful. Most restaurants offer the usual chicken fingers, mac and cheese, hamburger with fries or grilled cheese, but the c...
by Maria Russo in Recipes, April 2nd, 2012
For some, April — like T.S. Eliot notes in The Waste Land and the seasonal severe weather shows — is the cruelest month. Those poor folks would change their tune if they could partake in any of the pabulum parties below. This month’s culinary treasures are sweet, spicy and creamy.
Tater Day, Benton, Ky., April 2: While this festival celebrated on the first Monday in April is 169 years old, it wasn’t until approximately 1960 that the Kiwanis Club gave the festival its current form. Local growers still gather to trade sweet potato slips (shoots grown from mature potatoes) and related wares. They also congregate to fete the town’s favorite starchy tuber with a parade, pageants, eating competition (perfect after a spin on a carnival ride), horse races and the Barbeque Kookoff. Of course, folks will vie for a chance at winning the title of largest sweet potato.
More April food festivals around the country
by Toby Amidor in Uncategorized, April 2nd, 2012
Celebrate the bright colors and bold flavors of spring by cooking this light and fresh pasta dish. After adding sweet cherry tomatoes to al dente noodles, sugar snap peas, crunchy carrots and a bell pepper, gently mix in chopped mint, nutty Parmesan and silky goat cheese until combined. Ready to eat in just 30 quick minutes, this seasonal recipe guarantees that you can get dinner on the table in a flash.
Complete your Italian-inspired dinner by serving Food Network Magazine’s Almond Caesar Salad, featuring red-leaf lettuce tossed with a garlic-Dijon dressing and cheesy baked croutons.
Get the recipe: Pasta Primavera from Food Network Magazine
Meatless Monday, an international movement, encourages people everywhere to cut meat one day a week for personal and planetary health. Browse more Meatless Monday recipes.
by FN Dish Editor in Events, April 2nd, 2012
Food Network Magazine's Matzo Ball Soup
In a Passover food rut? Although it’s wonderful to dine on traditional foods, sometimes you just want to try something new.
Notice something different on Food Network this morning? Today, Food Network and Cooking Channel are participating in the Autism Speaks: Light It Up Blue campaign, an annual global initiative that raises awareness about the growing public health concern that is autism. That means they’re taking the logos you see on television and turning them blue for one day.
“Autism impacts an estimated 1 in every 110 children in the United States, and through the extraordinary support of such wide-ranging cable television networks we are raising awareness and building support by delivering an important message about autism to millions of people watching television today,” said Robert Wright, co-founder of Autism Speaks, in a press release.
Autism Awareness Day has partners in 180 cities and 35 countries around the world — they’ll all turn iconic landmarks blue for the day, including New York City’s Empire State Building.
Food Network invites you to Light It Up Blue today. Find out how here.