by Jennifer Bierman in Recipes, April 18th, 2012
by Food Network Magazine in Food Network Magazine, April 17th, 2012
Here in Food Network Kitchens, we love simple, classic recipes. We are also paid to think about food all day. So we’ve taken classic foods and drinks and reimagined them into three, four or five different ways. No standard recipes here, just the occasional technique and pictures. Think of it as a picture recipe.
We were tired of the same-old buttered popcorn, and these sweet toppings brought out our inner kids.
Make Alton’s classic Perfect Popcorn recipe and then get creative.
Click here for sweet popcorn 4 ways
by Toby Amidor in Uncategorized, April 17th, 2012
Hot tips from Food Network Kitchens’ Katherine Alford:
You can eat the stems of sturdy greens like Swiss chard, kale and collards. Just note that the stems take longer to cook: When you’re chopping, set the stems aside so you can cook them separately, like we did for Food Network Magazine‘s Creamed Chard. Or start by cooking the stems, then add the leaves to the same pan.
by J.M. Hirsch in How-to, April 17th, 2012
We're nuts about this . . . legume!
We’re nuts about peanuts, but they’re actually not a nut! Peanuts are part of the legume family along with lentils and beans. Seems we’re not the only ones going crazy for them. The average American eats ...
by Food Network Magazine in Drinks, Food Network Magazine, April 16th, 2012
If you think you’ve done nearly everything a cook can with boneless, skinless chicken breasts, it might be time to talk turkey.
Other than the big bird at Thanksgiving and ground turkey when they’re craving a healthier burger, most people overlook turkey.
Fair enough. Ground turkey can be dry and tasteless. And who has time to roast a bird (or even a massive breast) most nights of the week?
But the turkey tenderloin — a thick strip of meat cut from between the bird’s breasts — turns out to be a convenient, delicious and healthy alternative.
Because the tenderloin doesn’t get much of a workout when the bird is alive, the meat is particularly tender.
And like chicken breasts, it is incredibly versatile, taking well to the grill, skillet or oven and working well with any flavor or marinade.
Get the recipe for Chopped Smoky Turkey Burgers
by Maria Russo in Recipes, April 16th, 2012
If there’s one day you deserve a cocktail this year, it’s April 17. Mail off your taxes, then unwind with a themed drink.
by Dana Angelo White in Uncategorized, April 16th, 2012
Whether you like them savory or sweet, studded with fresh vegetables or ripe fruit, tarts are easy to make and as versatile as they are tasty. Crispy, golden brown and deliciously cheesy, Food Network Magazine’s tart (pictured above) is built atop store-bought puff pastry dough, saving you time in the kitchen and guaranteeing a light, flaky crust. To assemble, brush the dough with a shallot-fontina-egg mixture and arrange on top blanched in-season asparagus. Finish with a sprinkling of grated lemon zest to perfume the tart as it comes out of the oven.
Paula’s Fresh Fruit Tart is made with colorful berries and kiwi, and is ready to eat in less than an hour.
Get the recipe: Asparagus and Cheese Tart
Meatless Monday, an international movement, encourages people everywhere to cut meat one day a week for personal and planetary health. Browse more Meatless Monday recipes.
by Sarah De Heer in Shows, April 16th, 2012
We’re not talking about zapping frozen entrees; how about real ingredients and healthy meals straight out of the microwave oven!?
You might already rely on the microwave for quick snacks or a cozy mug of hot chocolate, but how about breakfa...
by Katie Cavuto-Boyle in Uncategorized, April 15th, 2012
What do Marcela Valladolid, Keegan Gerhard, Jeffrey Saad and Aarti Sequeira have in common? They are masters in global cuisine and they spent several nerve-wracking moments together on the Chopping Block last night during the second episode of Chopped All-Stars. Last week, Michael Symon advanced to the finale as he took on his fellow Iron Chefs. This week’s episode was just as competitive, and some would argue that the ingredients were more challenging. If you missed the show and recorded it, don’t read any further — we’re about to break down the episode and chat with the winner.
Appetizer: pancake mix, strawberry papaya, blue foot mushrooms and precooked chicken feet
Entrée: maraschino cherries, peas in the pod, parsley root and tripe
Dessert: ostrich eggs, plantains, dried strawberries and galangal
by Maria Russo in Recipes, April 14th, 2012
Have you seen foods rated with the Guiding Stars rating in your grocery store?
With thousands of food choices at your local store it can be difficult to know if you are choosing foods that are truly good for you. In recent years there have been sever...
It’s that time of the year again — Tax Day is looming and you’re feeling the financial pinch in your wallet. Once Uncle Sam has claimed a good chunk of your paycheck on April 17, there may not be room for fancy meals and decadent ingredients. But eating on a budget doesn’t have to mean sacrificing flavor or nutrition. Check out our list of low-cost, easy-to-make meals that will keep you cooking at home without breaking the bank.
One of the most wallet-friendly dishes you can make, pasta is a guaranteed family favorite and will easily feed a crowd — just one pound of noodles can be split among six people. Top your choice of pasta with Food Network Magazine’s five-star Perfect Marinara Sauce to create a low-cost Italian supper in no time. Experiment with other flavor-packed sauces, like Alfredo Sauce, Basil Pesto or Vodka Sauce, to add variety to your pasta-recipe repertoire.
Not just for kids and picky eaters, grilled cheeses are the ultimate building-block sandwiches. They’re naturally inexpensive — just butter, bread and cheese are needed to craft a classic recipe — but can seem more indulgent by adding a few extra flavors. Cooking Channel‘s Kelsey Nixon whips up a traditional yet creative Grilled Cheese Sandwich by stacking tart Granny Smith apple slices, crispy bacon and cheddar cheese on mustard-spread bread and grilling the sandwich until golden brown. Check out Food Network Magazine’s roundup of 50 Grilled Cheeses for more gooey inspiration.