by Food Network Magazine in Food Network Magazine, February 11th, 2013
by Maria Russo in Recipes, February 11th, 2013
When Mardi Gras rolls around in New Orleans, king cake reigns supreme. Local bakeries crank out thousands of the ring-shaped cakes, topping each with purple, green and gold sugar and baking a plastic baby inside (getting the slice with the baby is considered good luck!). But when the holiday hits this February 12, fans will be drinking their cake too: Big Easy bartenders are using new king cake-flavored vodka, introduced last year, to create king cake cocktails, including this fun one from Carousel Bar & Lounge at the historic Hotel Monteleone in New Orleans’ French Quarter (214 Royal St.; hotelmonteleone.com). Just like a traditional king cake, the drink is cinnamon-spiced and decorated with colored sugar. We snagged the recipe so you can try it at home.
Try the recipe: Parade Time Cocktail
by Amie Valpone, February 11th, 2013
Tofu often gets a bad culinary rap—and rightfully so. When eaten on its own, plain tofu can be quite boring and doesn’t taste like much of anything. When given an intense flavor boost in the form of bold sauces or complementary ingredients, however, it takes on rich, enjoyable flavors and becomes a go-to substitute for meat in countless traditionally beefy dishes, like meatloaf, meatballs and burgers.
In Food Network Magazine‘s recipe for Spaghetti and No-Meat Balls (pictured above), extra-firm tofu is incorporated into a mixture of garlic-laced mushrooms, sauteed onions and a pinch of red pepper flakes, which adds a hearty punch of flavor without a lot of fat. Together with breadcrumbs, the tofu binds the blend together so that it can be rolled into two-bite no-meat balls. A quick pan-fry turns the balls a deep golden-brown hue and gives them a slight crust on the outside. After simmering them in a light tomato-basil sauce, toss the nonmeatballs with your favorite kind of pasta for a family-friendly dinner than can be prepped in less than an hour.
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by Gaby Dalkin in Holidays, February 11th, 2013
The perfect Valentine’s Day pair is chocolate and nuts. This homemade chocolate bark is super simple to make. Just combine dairy-free chocolate chips and your favorite nut: hazelnuts, pistachios, pecans, walnuts — whatever you like. Choc...
by Joseph Erdos in Shows, February 10th, 2013
Raise your hand if you’re not into going out to dinner on Valentine’s Day. I know I have my hand straight up in the air. It’s not that I don’t love restaurants; I honestly do. But it’s always such a zoo and I would much rather stay home with my honey and make us a memorable dinner spread in the comfort of our own home.
This year I’m jazzed about our menu: it’s fun and comforting and I know my husband is going to love it.
First I’m going to make a cheese plate, complete with lots of crackers and fruit — a cheese plate is the perfect way to start a nice meal at home. Read these tips from Food Network and head to the market to pick out several great varieties of cheese.
After that, we’re going to have salad from Giada (pictured above). I love beets, goat cheese and arugula, so this is the perfect salad. Plus it’s light so it won’t be too filling.
Get the recipe: Beet and Goat Cheese Arugula Salad
by Joseph Erdos in Shows, February 10th, 2013
The second season of Rachael vs. Guy: Celebrity Cook-Off has been filled with challenges that have gone beyond the call of cooking and has had its share of celebrities pulling any antic at a chance of winning the competition. But tonight, the show has one winner, a very deserving individual who has gone through many ups and downs. FN Dish has the exclusive interview with the champion of Rachael vs. Guy: Celebrity Cook-Off.
Last night’s finale had the competition reduced to just two celebrities: Carnie and Dean. The challenge this time would have them cooking a dinner for 11 special guests made up of celebrity chefs and VIPs. In 90 minutes they would each create a three-course meal, which would be voted upon by the dinner guests. By the end a winner would be declared and a donation of $50,000 would be handed out to his or her charity.
Find out which celebrity won
by Cameron Curtis in Holidays, February 10th, 2013
The second season of Rachael vs. Guy: Celebrity Cook-Off has been filled with challenges that have gone beyond the call of cooking and has had its share of celebrities pulling any antic at a chance of winning the competition. Though there can only be one winner, the runner-up also fought a tough battle this season to end up in the finale. FN Dish has the exclusive interview with the second-place celebrity contestant of Rachael vs. Guy: Celebrity Cook-Off.
Last night’s finale had the final two celebrities, Carnie and Dean, competing against one another. The challenge required them to cook dinner for 11 special guests including celebrity chefs. They would have 90 minutes to create a three-course meal, which would be voted upon by the guests. At the end of the challenge, a winner would be announced and a $50,000 donation would be handed to his or her charity.
Find out which celebrity came in second place
by Sarah De Heer in Community, February 10th, 2013
Courtesy of Besh Restaurant Group
Louisiana native and Next Iron Chef finalist John Besh has been celebrating Mardi Gras since he was a young boy. He remembers, “Night parades were for the older crowd but Mardi Gras Day (Fat Tuesday) was getting together and eating jambalaya on Saint Charles Avenue with my parents and all of their friends and spending the whole day eating and enjoying friends and family. We’d be on the hunt for a Zulu coconut from the first parade to run that day.” That tradition continues with his wife and kids by visiting the parade routes throughout Mardi Gras and on Fat Tuesday eating red beans and rice, fried chicken and jambalaya.
And, of course, beginning on Kings Day, everyone starts eating King Cake. As a kid, Besh recalls, “You’re eating King Cake in class least once a week if not more until Fat Tuesday and with every slice you’re thinking about the excitement of Mardi Gras Day.” With all this King Cake consumption Besh has definitely found his fair share of the porcelain figures called feves, one of which is hidden in the cake. The custom requires the finder to supply the next year’s cake, and we’re betting that everyone is pretty happy when Besh gets that job.
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by Robin Miller, February 10th, 2013
This week’s Most Popular Pin of the Week takes a classic and hearty soup and makes it healthy: French Three Onion Soup. A small dose of gruyere cheese on top of a bowl of steaming French Onion Soup goes a long way, so you don’t have to pile it on to get the flavor.
For more recipe inspiration for healthy weeknight dinners, visit Food Network’s Let’s Get Healthy board on Pinterest.
Get the recipe: French Three Onion Soup
by Maria Russo in Family, February 10th, 2013
When you’re allergic to peanuts or tree nuts, even a small amount can cause a severe allergic reaction. Peanuts aren’t true nuts (they’re a legume, just like beans and lentils), but their protein structure is similar to tree nuts a...
No matter whether your child is a wonderfully adventurous eater or has a notorious picky palate, convincing little ones to eat vegetables can be a challenge. After all, you want them to not just tolerate the green things but to enjoy them as well. Instead of “tricking” kids into eating vegetables by hiding them in purees, try simply incorporating them as they are into foods they already know and love. The idea is that over time, they’ll associate veggies with their favorite dishes and realize that they’re not so bad after all. Known kid-friendly picks like pot pies, not-too-spicy chili and pasta are easy vehicles for showcasing new vegetables without becoming overpowered by them. Try Food Network’s favorite kid-approved recipes below, then tell us in the comments: How do you encourage your kids to eat vegetables?
Giada transforms a comfort food favorite — the pot pie — into a kid-friendly staple simply by shrinking its size. Imagine a single big-batch pot pie. Now picture what a scoop of that on a plate looks like to a child. It’s not exactly appealing, even though the flavors are surely top-notch, right? The key to Giada’s top-rated recipe for Mini Chicken and Broccoli Pot Pies (pictured above) is making each pie small enough for kids to eat with their hands in just a few bites. If little ones see a piping-hot pile of vegetables taking up a large portion of their plate, chances are they’ll feel overwhelmed by what’s staring back at them. Thanks to their balance of fresh broccoli florets, tender chopped chicken and a creamy cheese sauce, Giada’s pot pies, however, aren’t intimidating to even the most stubborn veggie-refusers. Best of all, this recipe takes advantage of frozen store-bought pie crust so it’s a cinch for moms and dads to prepare on weeknights.
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