by Mallory Viscardi in Community, March 29th, 2012
by Jennifer Perillo in Family, March 29th, 2012
The Food Network social media team has a big announcement to share!
We’re always looking for ways to make our social media communities better for our fans. And for that reason, we’re very excited to announce that our Facebook brand page will be changing over to the Timeline format today.
We know that Timeline is new and can be a little intimidating at first, which is why we want to show you all the reasons we’re excited for it.
The biggest benefit of the new layout is how much easier it will be for our fans to find content and explore the rich history of Food Network. The dates you’ll find at the top right of the page are clickable so you can dig deeper into the milestones that built Food Network.
by Toby Amidor in Uncategorized, March 29th, 2012
I love a perfectly cooked bean — tender to the bite, yet toothsome. I’m also the first to admit that taste-wise, nothing compares to cooking up a pot of dried beans from scratch. My ideal strategy is to cook double the amount I need, and store leftovers in the fridge for the week ahead, or the freezer; I like to call this my secret stash.
This doesn’t mean I rule out recipes that call for beans when I find my fridge and freezer with nary a cooked one in sight. That’s when I dip into my other secret stash. Yes, that’s right, I keep canned beans in the pantry, too. First and foremost, beans are an inexpensive source of protein. They’re also high in iron, which is especially important for vegetarians since meat is the other main source of this necessary nutrient.
The trick is to test out different brands until you find one that isn’t mushy and overcooked. I usually keep a backup can or two of pintos, black beans and red kidney beans. They all help get a quick vegetarian meal ready in less than 30 minutes, add an extra boost of protein to breakfast or serve as a hearty side dish.
by Sarah De Heer in Shows, March 28th, 2012
Panera's Breakfast Power With Ham on Whole Grain is one of the healthier options on their menu.
It seems like Panera Bread is a healthy restaurant choice — they serve mostly soups, salads and sandwiches. But with so many options available,...
by Sarah De Heer in Events, March 28th, 2012
We’re shaking things up on FN Dish. This week, we want you to check out something new and exciting on CookingChannelTV.com: Classy Ladies.
Go on location with Alie Ward and Georgia Hardstark as they consult the experts of the culinary world. Join the ladies as they get a lesson in gelato-making, consult a master oyster assassin, visit the butcher to discover where bacon comes from and more. After the field trip, it’s time to put the lessons into practice by serving up themed cocktails and appetizers.
Watch one of my favorite episodes after the jump, where Alie and Georgia go right to the source for their bacon and then turn it into the ultimate cocktail. Want more? Watch more videos of Classy Ladies here.
by Janel Ovrut Funk in Uncategorized, March 28th, 2012
It’s that time of the year again when Share Our Strength hosts the Great American Bake Sale, an incredible feat that asks people across the country to host or participate in a bake sale to raise money for the 1 in 5 kids in America struggling with hunger on one day, Saturday, April 28.
This year, Bloggers Without Borders is working with our own writer Gaby Dalkin, of What’s Gaby Cooking, to help spread the word via bloggers. Well, FN Dish wanted to help, too. Last year, they raised $25,000 through 26 bake sales. This year, Share Our Strength has set a challenge to raise $50,000 with the help of bloggers from all 50 states.
With just $1 connecting a child to 10 meals, the community would be helping Share Our Strength ensure that the more than 16 million kids facing hunger today never go hungry again.
Here’s how you can help:
Get Involved: Click here for a list of bake sales already taking place. If you’re interested in participating in a bake sale, please reach out to the host. If there isn’t a bake sale taking place in your area, maybe you’d like to host one (see details below).
Continue reading for more information
by Food Network Magazine in Food Network Magazine, March 28th, 2012
Is your vegetarian plate a balanced one?
I’ll never forget a client I had who was following a vegan diet but – get this – hated vegetables! Imagine me trying to conceal my shock and concern as she described her “plant-based” diet that was l...
by Maria Russo in Recipes, March 27th, 2012
Liven up a party crudité platter with a trip to the hardware store: Terra-cotta planters make great (and cheap) dip bowls. Line the inside of the pot with parchment paper, then fill with hummus and “plant” some vegetables in the dip.
(Photograph by Charles Masters)
by Robin Miller in Uncategorized, March 27th, 2012
Two desserts that are decadently delicious on their own, chocolate and pie, are bettered only when combined, creating an intensely rich and comforting dish that will satisfy any sweet tooth. Whether you’re serving guests or simply preparing an after-dinner treat for your family, Food Network’s top five chocolate pie recipes will impress crowds and kids alike.
5. Moo-Less Chocolate Pie — Alton’s milk-free dessert boasts traditional taste and texture, thanks to semisweet chocolate chips, a squeeze of honey and one secret ingredient: silken tofu.
4. Bobby’s Lighter Frozen Chocolate Mousse Pie — Made with low-fat milk and fat-free whipped topping, this no-bake pie guarantees guilt-free decadence without sacrificing your favorite flavors.
Get the top three recipes
by Alex Guarnaschelli in How-to, March 27th, 2012
Dip leaves of romaine in Robin's light, creamy Caesar dressing.
History says that Caesar Cardini, of Tijuana, Mexico, invented the Caesar Salad in 1924. At the time, the dish was eaten with fingers – whole leaves of Romaine lettuce were dipped...
I am always seduced by the honey stand at my local green market. The beeswax candles, the pollen and the different flavors of honey — how can so much good stuff come from such small creatures?
Here are some of my guidelines for buying honey:
— When I get the chance, I buy the single variety, usually yielded from only one type of flower, from a local producer that I trust. I find color speaks louder than words. Darker honeys, like chestnut and fir varieties, are rarer and have a stronger flavor. I use those on top of pancakes or add to braised carrots or roasted squash. Lighter-colored varieties, like acacia and clover, are mellower and great in tea. They add their honey “note,” but don’t obscure the tea.
Read more of Alex’s tips