by Marisa McClellan in Entertaining, April 5th, 2013
by Katie Cavuto-Boyle, April 5th, 2013
When you hear the phrase “lettuce wrap,” what do you think? If the first thought that springs to mind is a poor low-carb sandwich replacement, you’re not alone. I took an informal poll of my friends and that was the predominant attitude.
I think it’s time to liberate the lettuce wrap from its second-class status and bring it into the mainstream. To my taste buds, there’s something absolutely perfect and appealing about the savory crunch that’s possible with this much-maligned dish.
I like to start with some long-marinated chicken or beef (though crispy tofu works beautifully, too) that’s been grilled or broiled so it’s caramelized around the edges, but still tender. Once you have your starring protein, pick out toppings. Ribbons of carrot, shredded cabbage, slivers of green onion and leggy cilantro leaves are all great. And then there’s the lettuce. If you’re looking for crunch, iceberg is your best bet, though I prefer butter lettuce for its color and flexibility.
Once all of your players are in hand, build. Place a lettuce leaf on your plate and nestle a strip of protein down as the base. Stack on your toppings and then fold, much as you would a burrito. If you have a dipping sauce, a quick dip before the first bite does wonders for wrap unification.
Before you start cooking, read these tips
by Dana Angelo White, April 5th, 2013
We’ve all heard of the health benefits of quinoa but I love it because it is so easy to prepare. Like rice, you combine 1 part quinoa with 2 parts cooking liquid, boil, cover, simmer for 10-12 minutes and it’s done. Quinoa is naturally n...
by Jennifer Perillo in Family, Recipes, April 5th, 2013
Lifestyle and its impact on metabolism is always a hot topic. Find out what really affects how your body runs.
Myth: Eating at night causes weight gain
There’s no magical evening hour where foods just turn to fat. Once your calorie intake exce...
by Joseph Erdos in Shows, April 4th, 2013
I love perfectly cooked hard-boiled eggs. They need nothing more than a sprinkle of salt and make for a quick, protein-filled breakfast or snack. I’m guessing right about now we’re all trying to decide how to use up those eggs leftover from Easter celebrations, too — let’s face it, you’ve probably got at least a dozen in the fridge!
When life gives you too many hard-boiled eggs, it’s time to crack open some recipes for using them all up. Today I’m sharing one from my new cookbook, Homemade with Love: Simple Scratch Cooking from In Jennie’s Kitchen. It’s my take on the perfect tuna salad, and it has an extra tasty twist — a few sprigs of fresh mint. The mint brightens all the flavors and offers a refreshing burst with every bite that reminds me of a Vietnamese banh mi, which is where the inspiration to tuck a few leaves into my sandwich came from in the first place.
Get the recipe and more
by Maria Russo in Community, Shows, April 4th, 2013
Coquette, a French brasserie in Raleigh, N.C., run by husband-and-wife team Kevin and Stacey Jennings, needed a new chef with French flair. Anne Burrell and the Chef Wanted
team were called in to help with the search. After testing four candidates, an offer was extended to Chef Michael Bryant.
Chef Bryant has been waiting for the right opportunity to move to the East Coast from Los Angeles so he can be closer to his daughter. Classically trained in French cuisine, Chef Bryant knows this opportunity is perfect for him.
For the first test, the chefs were instructed to make one sweet crepe and one savory crepe, incorporating the same ingredient in the filling of each. Chef Bryant ambitiously chose to use pink peppercorns and kumquats in both. For his savory dish, he made a crepe au fromage with salmon and pink peppercorn and kumquat salsa. His sweet crepe suzette featured a kumquat curd filling and a blueberry and peppercorn reduction. Anne and the owners appreciated his ambition and felt his dish was very creative.
by Maria Russo in Recipes, April 4th, 2013
If you’ve ever found yourself watching Food Network in your living room and thinking, “I can do that, too,” or, “I want try what they’re doing on television,” now is your chance to go from Food Network viewer to on-air contestant.
We’re currently accepting applications for the fourth season of Tyler Florence‘s The Great Food Truck Race — the multi-week showdown that challenges food truck teams to outsell one another in a coast-to-coast road trip — plus an all-new competition series hosted by Tyler, Food Court Wars. Whether you’re an experienced restaurant chef or a novice home cook, if you think you have the dedicated passion, enthusiasm and charisma to impress Tyler and a national audience, we want to hear from you.
by Dana Angelo White, April 4th, 2013
Given that most produce is available in grocery stores year round, it’s easy to forget that fruits and vegetables indeed have seasons in which they’re at their peak of freshness, when they’re the most colorful and flavorful — and not to mention the most economical. For asparagus, that time to shine is early-to-middle springtime, which means that the bundles at farmers’ markets and supermarkets right now are some of the best you’ll find all year. Celebrate the season’s bounty by putting asparagus to work in quick, family-friendly recipes like vegetable side dishes, healthful salads and quick pastas. We’ve rounded up Food Network’s top-five asparagus dishes — a mix of traditional and creative takes on this simple-to-make vegetable — ideal for casual weeknight suppers and dressed-up dinners alike. Check out our favorite picks below, then browse Food Network’s entire collection of asparagus recipes to find more fresh inspiration.
5. Corn and Asparagus Salad — In just 20 quick minutes, Paula dresses tender asparagus and vibrant corn with a sweet and tangy vinaigrette for a light side dish that complements any hearty entree.
4. Quinoa Salad With Asparagus, Goat Cheese and Black Olives — Think of quinoa as a blank canvas through which you can showcase favorite ingredients and textures, like Bobby does in his five-star recipe by adding to it trimmed asparagus, fresh thyme and creamy goat cheese.
Get the top three recipes
by Lauren Miyashiro, April 4th, 2013
Love chia seeds? This easy-to-make, creamy pudding is bursting with fiber, omega-3 fat and tropical flavors.
What is Chia Pudding?
One of the most magical characteristics of tiny chia seeds is how they can act as an thickening agent. When introduced...
by Sarah De Heer in Contests, Food Network Chef, April 4th, 2013
I don’t have to tell you how breakfast is the most important meal of the day; you’ve heard it before. And I’m not here with a quick and easy recipe to whip together on the fly because I hardly have time to pour myself a bowl of cer...
Whether Alex Guarnaschelli is cooking at restaurants Butter or The Darby, dishing out top-notch critiques as a judge on Chopped, racing around Kitchen Stadium as the newest Iron Chef or cooking up a storm with her daughter at home, fans of hers know that Alex does comfort food best.
Alex grew up in a home surrounded by a love of cooking, where souffles and cheeseburgers were equally revered. The daughter of a respected cookbook editor and a Chinese cooking enthusiast, Alex developed a passion for food at a young age, sealing her professional fate. In her premiere cookbook, Old-School Comfort Food, she shares her journey from waist-high taste tester to trained chef, along with the 100 recipes for how she learned to cook — and the way she still loves to eat.
Want to get Alex’s secrets to great home cooking? You can pre-order a copy of Old-School Comfort Food here, or enter in the comment field below for a chance to win one. To enter: Tell us which one of Alex’s recipes is your favorite and why in the comments (you must include the URL — find Alex’s list of recipes here). We’re giving away an autographed copy of the book to five lucky, randomly selected commenters.
Read official rules before entering