Recently, Food Network asked Facebook fans: “Breakfast, lunch or dinner? Which is your favorite, and which could you go without?” Growing up, you’re always told three meals a day are a necessity, but many of you (more than 1,300 to be exact) think that’s not the case. Lots of people would throwaway lunch, while breakfast was definitely the most hotly contested issue.
Many said no to breakfast, but even more of you said you’d devour breakfast any time of day.
Our solution? Breakfast for dinner. You’ll get the best of both worlds when you have a hearty meal at dinnertime that’s made of your favorite morning dishes.
This season, eight Major League Baseball stadiums in cities across the country rolled out sandwich carts featuring Food Network signature sandwich creations. As if the rivalry between the Texas Rangers and St. Louis Cardinals could not get any more intense this weekend, both Rangers Ballpark in Arlington and Busch Stadium in St. Louis will be offering their city-specific steak sandwiches, custom made with local flavors like St. Louis-style barbecue sauce during the World Series.
On weeknights, getting dinner on the table is more a matter of survival than it is an act of creativity. Monday through Friday, I rely on the same 10 or so meals to keep us fed. These are the things I know by heart and can make without consulting books or a website for measurements or cook times.
When the weekend rolls around, I’m ready to stretch my culinary legs a little bit and try something beyond my standard turkey burgers and roasted broccoli, delicious though they may be. Don’t get me wrong — I’m not cooking up 10-course gourmet meals, but I do try to pick at least one recipe per weekend that requires a bit more time and energy. Around these parts, we call that dish The Weekender.
This last Sunday, we had plans to gather with friends for dinner. My promised main dish needed to be portable, made with poultry and outrageously delicious. The recipe that fit the bill? Ina Garten’s glorious Chicken Pot Pie.
Mark your calendars: The first annual Food Day is almost here. From this year forward, every October 24 you’ll find schools, communities, health professionals and local officials pushing for sustainable food that’s healthy, affordable and produced in a humane way.
How you celebrate the big day is entirely up to you. Plan an event, work with your local city council or even just spread the word. Food Day is sponsored by the Center for Science in the Public Interest, a nonprofit watchdog group that’s fought for big strides in food since 1971. The day is backed by an extensive advisory board of politicians, leaders and advocates, plus honorary co-chairs Senator Tom Harkin and Representative Rosa DeLauro.
‘Tis the season to tailgate. Whether you are gearing up for the World Series or just Sunday afternoon football, there is no better way to root for your team than with a pre-game tailgate. And there’s no better game-day eat than fan-friendly chicken wings. Simple to prepare and easily adaptable to different tastes, chicken wings are the ultimate finger food. This weekend, make a batch of these bone-in bites using one of our tried-and-true approaches below.
Alton Brown’s go-to Buffalo Wings from Food Network Magazine are steamed then roasted and later drenched with a smooth, buttery Buffalo sauce. Serve along with Food Network Magazine’s cool and chunky Blue Cheese Dip for easy and delicious dunking.
Whether you’re hosting an elegant dinner party, a holiday gathering or just an afternoon tailgate, no get-together is complete without an appetizer spread. Skip the usual tray of veggies and ranch, and opt for quick and easy homemade selections that will leave your guests comfortably satisfied until the main meal. Our top five appetizer recipes below offer traditional and unique versions of your favorite pre-dinner eats that are ready in a flash.
5. Ina’s Savory Palmiers — Ina saves time by using store-bought puff pastry to make these pesto-packed snacks.
4. Giada’s Fried Ravioli — Light, crispy and perfectly cheesy, Giada’s eat-with-your-hands ravioli are best dunked in warm marinara sauce.
Finally — a way to enjoy agave without the hangover!
That’s right: Agave nectar, the current darling of the alternative sweetener world, is made from the same plant that is used to produce tequila. And it goes down so much easier (squeeze of lime and dash of salt are optional).
But let’s start with some basics. Agave nectar (sometimes called agave syrup) is an amber liquid that resembles honey, but has a cleaner, sweeter, even fruitier flavor. Not long ago it was mostly unheard of in the U.S., existing primarily in the backwaters of the natural foods world.
In recent years, it has evolved into a booming $200 million industry. Suddenly, it’s being used in everything from ketchup and barbecue sauce to baked goods and ice cream. And don’t even get me started about the cocktail scene.
Alex Guarnaschelli will be featured at the 11th Annual Kohler Food & Wine Experience October 20-23 in Kohler, Wis. The event offers a weekend of wine seminars, demonstrations, book signings and delicious tastings from a lineup of regional and national chefs and restaurateurs. Chef Guarnaschelli will also be among those competing for the title of Next Iron Chef starting October 30.
Duff Goldman is getting everyone in the mood for Halloween. During a recent appearance on CBS’s The Talk, Duff showed Sharon Osbourne how to make Halloween cupcakes and unveiled a zombie-head cake in the likeness of her rock star husband, Ozzy. Watch the video on AOL Video.
There’s nothing better than a heaping helping of potatoes; whether they’re Yukon Gold, russet or fingerling is entirely up to you. The hearty vegetable sometimes gets a bad rap, but potatoes are actually low in sodium, high in potassium and an important source of complex carbohydrates and vitamins C and B-6.
Make the most of this year’s potato harvest by mixing them with other rich ingredients and baking ‘em in a casserole dish. Easy to put together and full of flavor, a casserole makes for a great make-ahead meal that requires hardly any prep.
Whip up Emeril’s Twice Baked Potato Casserole for a buttery, cheesy mashed mix. The key is adding butter, sour cream, heavy cream and seasonings to the potato flesh once they’ve gone through one round of baking in the oven.