One of the things I’ve learned in my years as a home cook is that you can never have too many reliable chili recipes. When I’m cooking for my sister, I go with a recipe for white turkey chili. Whenever my husband does a low-carb stint, my go-to is a batch made with ground beef and lots of vegetables. And when the weather turns frigid (like it has this week), I need a meaty, rich version that will keep us warm and comforted.
One such hearty recipe is Nancy Fuller’s Two-Meat Chili. Served with her Scallion Cornbread, it’s a good meal for days when the mercury drops. You start by crisping a few strips of minced bacon. Once it’s brown and rendered, you pull out the bacon to use in the cornbread. Then you brown your onions and peppers in all that good bacon fat. After that, the spices, tomatoes, beef, pork, beans and broth join the party.
It simmers for nearly an hour, until it has thickened and filled your house with the heady scent of meat, peppers and spices. Topped with shredded cheese and sour cream, it is the perfect thing for parties, tailgates and your next Weekender.
There’s no need to endlessly slave in the kitchen in order to get a healthy dinner on the table that also tastes good. Healthy Eats spoke with Ellie Krieger, whose new cookbook Weeknight Wonders has 150 recipes that get the job done in 30 minu...
This weekend on Food Network it’s all about comforting dishes and competitions that prove it’s possible to overcome obstacles, no matter how big or small. On Saturday morning, watch a new episode of Trisha’s Southern Kitchen, where Trisha cooks up Southern comfort foods for her friend Wendy Williams. Then on The Kitchen, the hosts launch their new cookbook club with Jenny McCoy’s Desserts for Every Season, a copy of which will be given away on the blog tomorrow. Then in the evening, watch a new episode of On the Rocks, where John Green redoes an Irish pub.
On Sunday morning, tune in for Rachael Ray’s 3 in the Bag, where she shows you how to make three dishes out of one bag of groceries. Then on Sandwich King, Jeff is making pizza burgers, an Italian sub and Bombini Doughnuts. In the evening, watch a new episode of Guy’s Grocery Games, a special firefighters episode of Chopped and a new episode of Cutthroat Kitchen, where one chef faces cooking in a tiny kitchen.
You know Geoffrey, Jeff, Katie, Marcela and Sunny from their other adventures on Food Network and FoodNetwork.com, but for the first time last Saturday, you watched them come together on their brand-new series, The Kitchen(airing Saturdays at 11am/10c). Katie and Geoffrey cooked alongside each other, Sunny showed off her version of crepes, and the group dished about the latest trends and topics in everyone’s favorite room of the house: the kitchen. Before the season gets too far underway, however, FN Dish wants fans to get to know each of the co-hosts a bit better, so we’ll be sharing exclusive interviews with all five chefs every day this week. Read on below to learn more about Marcela Valladolid, and check back tomorrow to hear from Sunny.
Tell us your culinary point of view in the kitchen in a few sentences. Marcela Valladolid: Quick, easy, approachable and Mexican at the core
Why did you want to get involved in The Kitchen? MV: Because I wanted to add that perspective precisely. A lot of the hosts have kids — well, the Jeffries have kids — but I am the only one that’s a mom, and I think that’s a very important perspective to have. And also, I think I’m always going to try to infuse that Mexican flavor and Mexican ingredients, and I think that’s very relevant these days. I think there’s a huge interest in that, so I think you can infuse that at the same time as being incredibly approachable …. So I think there’s a huge interest in anything Hispanic, and I’d love to be able to be that voice on the show. I’m sure all of us appreciate, like I said, easy and approachable menus, but because, like I said, I’m a mom, it’s just something that I totally gravitate toward.
I’d like to commit to having a salad a day this year. Who is with me?
Perhaps I should back up and start with a confession: I’m not a naturally disciplined person. Left to my devices, I will sleep until 10am, lounge about in sweats all day, never work out and order in spicy Thai food until my palate finally forces me to switch to a day of pizza(!). Yes, natural me is an ugly scene. That’s the bad news. The good news is I know this about me. And I also know how to create a life I really want, despite my human imperfections. What is the secret? It all comes down to one thing: creating habits that support the life I truly want to live that will circumvent my natural (read: lazier) tendencies. And what better time to start a new habit than now, amidst all the belly-gazing the new year inspires?
Why a salad a day? Why not an apple, as the saying goes? I’ve already done an apple a day for a year. It was brilliant and I still have an apple most days — proof that habits, even good ones, die hard, which is why it is doubly wise to choose our habits purposefully. Back to our salad, I feel better when I eat raw vegetables. I have more energy, my skin is clearer, my body feels leaner and I feel generally healthier. Committing simply to “eat more raw veggies” in the new year would be to trust my whims to lead me to a crudite plate night after night. As I mentioned before, I know myself. The first week, I would be making a gorgeous platter with elegant zucchini spears, cutely bulbous tiny heirloom tomatoes and mini sweet peppers perfect for scooping up a low-fat yogurt dip. But by the end of the month, I’d be pulling a baby carrot from the leftover dregs of my daughter’s lunchbox, mentally checking off the veggie resolution box. Not good.
In the early morning hours, there’s nothing better than cracking an egg into a sizzling hot pan. Unless, that is, breakfast is fixed before you even throw off the covers. Whether you’re looking for a prework meal that beats cereal or a lazy Sunday-morning brunch, these make-ahead breakfast recipes are comforting, easy and perfect for any kind of frosty morning. All you need is some foresight — and maybe a good casserole dish.
When it comes to investing in a house, few things could be worse for buyers than making a rash or an uninformed decision on which property to turn into their dream home. It takes a professional real estate agent with experience in the market and the keen awareness of a family’s needs to ultimately help them decide on the best space for them. So when budding restaurateurs are in the market for a location to launch their brand-new business, they, too, turn to the master; and in the world of restaurant real estate, that title belongs to Keith Simpson.
On his all-new upcoming series, Buy This Restaurant, premiering Wednesday, Feb. 5, at 9pm/8c, a longtime real estate maven and former chef, Keith will work with aspiring restaurant owners to help them track down not just any available building but one ideal for their future business. Each week Keith will introduce three potential spaces to all-new clients and show off lifelike renderings of the would-be eateries. Thanks to his trained eye and years of experience in the industry, Keith will be able to see past the emptiness and mess of particular buildings, envision the possible improvements after construction and design updates, and ultimately guide the buyers as they make the best-possible purchase for themselves.
It’s Thursday, and while that means everyone is just one day away from the weekend, it also means it’s time to throw back — to an earlier period in Food Network’s history. Check back on FN Dish every Thursday to find the latest #tbt of your favorite chefs and get a retro look at their earliest days on TV.
Now a long-standing Iron Chef, Michael Symon had to earn his place in Kitchen Stadium through weeks of hard-fought battles on the first-ever season of The Next Iron Chef. He faced off against top rival chefs in the hopes of claiming the ultimate prize, and finally in 2007, Michael joined the ranks of The Chairman’s elite. He’s been battling competitors with sweet and savory Secret Ingredients ever since.
When it comes to his cooking style, Michael often celebrates the flavors of his Greek heritage and is especially keen on pork — any and all cuts of it. This meat man doesn’t shy away from bold flavors, letting everyday seasonal ingredients shine in order to create the freshest dishes, like Stewed Escarole with Feta, Grilled Rack of Pork with Cabbage, and Chicken-and-Dumpling Soup. Fans appreciate Michael’s straightforward approach to his recipes and ability to combine Kitchen Stadium-worthy flavor with home cook-friendly techniques — not to mention his signature, unmistakable laugh.