by Marisa McClellan in View All Posts, March 2nd, 2012
by Michelle Buffardi in Uncategorized, March 2nd, 2012
During my childhood years in Southern California, Mexican food was something we ate only at restaurants. Sure, we’d occasionally have burrito night at home, but there was nothing authentic or traditional about those overstuffed and rolled tortillas.
It wasn’t until I moved to Philadelphia and became friends with a woman who had lived in Mexico until the age of 14 that I discovered how truly approachable this cuisine was. Thanks to Angie, I learned to make authentic tamales and carne asada. She even shared her grandmother’s recipe for mole with me.
In recent days, it’s been harder to find a chance to get into the kitchen with Angie. She has twin toddlers and so keeping them out of trouble is her primary focus. Still, I want to keep nurturing my still-nascent Mexican cookery skills, so last weekend I went in search of a new recipe to try.
What I found was Melissa d’Arabian’s version of Chiles Rellenos. Though labor intensive, this dish was a huge winner in terms of flavor. It was just the thing for a lazy Sunday meal and The Weekender.
Before you start broiling your peppers, read these tips »
by Maria Russo in Recipes, March 2nd, 2012
Add a new chicken dish to your reperatoire.
Feel like chicken tonight? This classic dinnertime staple is anything but routine with our favorite healthy chicken recipes — try one of these twists on old favorites, or something brand-new this week...
by Dana Angelo White in Uncategorized, March 2nd, 2012
Welcome to March. You’ve made it to the final few weeks of winter, but it’s these last dreary days that will likely leave you feeling antsy to get outside and craving sunshine, shorts and light, fresh foods. Rather than wishing away your cabin fever, celebrate it with rich, fill-you-up casseroles that bring the whole family together, because before you know, it will be too warm to even consider heavy, piping-hot meals. Below, our collection of decadent casseroles features baked pasta, hearty vegetable sides, a make-ahead breakfast strata and more comforting recipes to get you through these dog days of winter with ease.
Food Network Magazine has created the ultimate go-to guide to preparing your own Mix-and-Match Baked Pasta. To cook up the winning combination of your choice, just select your favorite noodle shape, pasta sauce, multiple meat or vegetable add-ins, subtle sauce flavorings and an array of creamy cheeses. The pasta dish featured above boasts Baked Farfalle With Escarole and Zucchini, tossed in a spiced fresh tomato sauce and mixed with fontina and Parmesan cheeses.
by J.M. Hirsch in How-to, March 2nd, 2012
Homemade Girl Scout cookies, inspired by Thank U Berry Munch cookies.
It’s that time a year again! We covered homemade recipes for classics like Samoas, Thin Mints and Tagalongs, now it’s time for one of the newest Girl Scout cookie flavors.
by Sarah De Heer in Events, March 1st, 2012
Nothing says “yum!” like a bit of nomenclatural confusion — especially with a side of near extinction.
But that’s what you get once you venture down the culinary path with bison, an alternative red meat that is showing up at more and more grocers nationwide.
And these massive shaggy creatures are such a delicious — and good for us — meat, it’s worth sorting it all out.
So let’s start with the name. The critter you know as the American buffalo (yes, of rolling plains and Native American fame) really isn’t a buffalo at all.
Turns out there are only a few types of buffalo in the world (including the Asian water buffalo and African Cape buffalo). The American buffalo (technically bison) is more closely related to your run-of-the-mill cow. Yet people tend to use the terms interchangeably and we’re not going to get too bent out of shape over it.
Seared Bison With Sage and Gnocchi »
by Mark Oldman in Drinks, March 1st, 2012
The James Beard Foundation announced today that one of Food Network’s favorite personalities and multiple James Beard Award winning celebrity chef Alton Brown will host the 2012 James Beard Foundation Awards on May 7 in New York City.
He won’t be the only Food Network chef making an appearance on stage. On Friday, May 4, James Beard Award winning chef and Food Network Iron Chef Michael Symon, along with four-time James Beard Award winning correspondent Martha Teichner, will co-host the annual James Beard Foundation Book, Broadcast & Journalism Awards Dinner.
Read the entire press release »
by Victoria Phillips in News, March 1st, 2012
If there’s one estate in the world that can make perfect wine, it is Domaine de la Romanée-Conti (“DRC” to insiders) in France’s Burgundy region. So special is its Pinot Noir that tourists make pilgrimages there just to gaze thirstily at the vineyards behind its low stone wall. It is so coveted that some careful collectors will scrawl an “X” on bottles that they have drained to prevent counterfeiters from reusing them.
This is the kind of juice that Miles from Sideways would pursue to the end of the earth, even if it meant making like Thelma & Louise and rocketing his red Saab over a canyon into the blue beyond.
by Lauren Miyashiro in Community, March 1st, 2012
Food Network’s own Candace Nelson from Cupcake Wars, who started the cupcake craze with Sprinkles Cupcakes, has done it again. The L.A.-based shop recently announced its newest innovation: a 24-Hour-Sprinkles ATM, as well as plans for a Sprinkles Ice Cream.
Check out the full-story on Devour now.
- Get to know Candace Nelson, a judge on Food Network’s Cupcake Wars.
- Cupcake recipes
by Dana Angelo White in Uncategorized, March 1st, 2012
The Salt: Popcorn has evolved into a trendy gourmet snack. Go ahead, add some brown sugar and chili powder to that bag.
PC-Mag: Space chefs wanted: NASA studies the possibility of cooking on Mars.
Daily Dish: Need a box of Thin Mints pronto? There’s an app for that.
Huffington Post: McDonald’s unleashes McRibster in Austria. Apparently the standard McRib was too boring and needed to be deep-fried and topped with cheese and bacon.
Smithsonian: A list of the top 20 food trucks across the U.S. Did your favorite make the cut?
The American Academy of Nutrition and Dietetics is in favor of the recently-announced school lunch guidelines.
What do the lunch lady and First Lady have in common? They’re both making school lunches healthier. Find out why the American Academy of ...