Since my son Isaiah was diagnosed with gluten and dairy intolerances more than five years ago, I’ve learned to adapt my kitchen—especially for baking. After all, it was just six years ago that I was lifting 50 pounds...
I have a dear friend who loves to perfect recipes. While I’m content to try something once and then move on to the next cooking project, Cindy will make a dish over and over again until she’s absolutely nailed it. Her pursuit of excellent food has benefited me many times over in the years I’ve known her, because I’ve often been one of her food testers.
There was a spaghetti Bolognese year, a winter of beef stew and a six-month stint during which she served a lot of cioppino. My very favorite was the summer when she was trying to make the perfect fish taco.
My sister and I were at her house the night she declared the winning fish taco. Served in warm corn tortillas, the fish was lightly breaded and fried and topped with a quick coleslaw and a spicy, creamy sauce. There were slivers of avocados for garnish and limes for a hint of acid. Whenever I eat fish tacos, I remember that warm night in her back garden.
Though I love fish tacos, I rarely end up making them at home, because of the frying step. My kitchen has no range hood, just a feeble exhaust fan that helps spread greasy splatter all over my cabinets. Recently, someone pointed me to Bobby Flay’s recipe for Fish Tacos, which has you grill the fish instead of frying it. I had to try it.
A no-fail meal that is guaranteed to please even the pickiest eater, pizza is a family-favorite dinner choice. This weekend, instead of ordering expensive and greasy delivery, bake up a pizza at home with your family. Once the easy-to-prepare dough is made, most pies take just minutes to assemble and bake, and can be customized to everyone’s tastes. And don’t worry if you don’t have a fancy pizza paddle or stone — everyday baking sheets work perfectly. Check out our roundup of basic, non-traditional and sweet slices below then tell us what is your favorite pizza topping.
Just the Basics:
You can’t have pizza without a crust to support it and you can’t have a deliciously chewy, slightly crispy crust without making the right dough. If you’ve never attempted from-scratch pizza dough, making Food Network Kitchens’ Basic Pizza Dough is a great place to start. It’s a no-fuss, easy-to-follow recipe that uses just a handful of ingredients. Plus, one batch of dough yields two pizzas, so you can freeze one to have ready for later.
Spice up classic pies by dressing them with the Ultimate Pizza Sauce from Food.com. Made with concentrated tomato paste, fresh aromatics — garlic, celery and onion — dried herbs and just a bit of butter, this smooth, flavor-packed sauce is the ideal canvas on which to showcase your favorite toppings, like crumbled Italian sausage, creamy mozzarella cheese, salty kalamata olives and more.
A go-to pizza that is as traditional as it is tasty, Food Network Magazine’s Pizza Margherita (pictured above) boasts a light, simple sauce and classic cheese and basil toppings. Kids and grownups alike will enjoy slices of this tried-and-true pie.
My husband and I make a weekly sushi lunch date. It’s quick and easy to do in the middle of a busy work day and sushi is made with fish, veggies and rice, so it’s a healthy choice . . . or is it?
In possibly one of the most anticipated Chopped All-Stars episodes of the series, four Chopped judges — Alex Guarnaschelli, Marcus Samuelsson, Marc Murphy and Chris Santos — will take their place on the Chopping Block to compete for the fourth and final spot in the finale. Pictured above, all-star chefs Alex Guarnaschelli and Chis Santos look curiously at each other as they enter the kitchen. Will the judges be pleased with their colleagues efforts or will their dishes leave more to be desired?
The winner of this episode will join Iron Chef Michael Symon, Cooking Channel’s Jeffrey Saad and Food Network Star finalist Penny Davidi in the grand finale for a chance to win their charities $50,000.
Before you tune in this Sunday at 9pm/8c to watch the action unfold, we’re challenging you, Chopped All-Stars fans, to write your best captions (tastefully appropriate, please) for this moment in the comments below.
MSNBC: How worried should you be about the recent case of mad cow disease in the U.S.? NBC’s chief science and medical correspondent addresses the concerns on many people’s minds.
Chasing Delicious: Not sure of the difference between sautéing and pan-frying? That’s OK. This comprehensive guide breaks down the basics for you.
Some folks foolishly cut and throw beet greens aside, but don’t make this mistake!
Beet greens have a better bite than spinach and a touch of leafy green sweetness, plus a list of valuable nutrient...