by Maria Russo in Holidays, Recipes, April 29th, 2014
by Amy Reiter in News, April 28th, 2014
Mother’s Day is just a few weeks away, and if you haven’t yet decided on a gift for Mom, there’s still time to commit to making her an extra-special meal at home. While holiday dinners carry with them a certain level of pressure, daytime get-togethers can be casual and relaxing, which makes Sunday brunch an ideal time to celebrate Mom. For a go-to brunch option that can feed a crowd, try making hearty quiche; it’s an egg-based main that’s often baked, so there’s no need to cook guests’ scrambles or over-easy eggs to order. Plus, quiche is endlessly versatile, as you can add nearly any cheese, vegetable or meat you happen to have on hand. Check out Food Network’s top-five quiche picks below to find deliciously satisfying recipes from Alton, Trisha, Bobby and more of your favorite chefs.
5. Mini Chorizo Quiches — Start with buttery crusts and fill them with a bold mixture of chorizo, Manchego, potatoes and eggs to create individual servings of Marcela’s Mexican-inspired quiche.
4. Crepe Quiche Lorraine — Instead of baking his bacon-and-cheddar-laced quiches inside a tart crust, Alton builds them inside herb-studded crepes, which support the egg-based center when assembled in a muffin tin.
by Maria Russo in Recipes, April 28th, 2014
A Well-Aged Brew: Psst. Want to try some 3,300-year-old beer found in the bottom of a coffin? That might not sound so appetizing, but a little context may help. The drink is inspired by an ancient fermented liquid — made of wheat grains, pollen, malt, honey, bog myrtle and cranberries — found in a bark bucket next to the remains of a well-preserved Bronze Age teen known as Egtved Girl. The National Museum of Denmark has teamed up with Skands Brewery to re-create the beverage, marketing it as Egtved Girl’s Brew (Egtvedpigens Bryg — 5.5% ABV). Guess there was no minimum drinking age back in the Bronze Age. [Past Horizons]
An Olive Oil Breakthrough: Wild. In order to ensure that expensive olive oils are genuine and not counterfeit, scientists in Zurich, Switzerland, have come up with ways to “tag” oils using teensy magnetic DNA particles that are encapsulated in silica and mixed into the oil. The tags contain information about the oil, such as its source and quality, and can be analyzed with the help of these particles if counterfeiting (apparently a big business) is suspected. “The method is equivalent to a label that cannot be removed,” Robert Grass, lecturer in the Department of Chemistry and Applied Biosciences at ETH Zurich, told R&D Magazine. The tags are inexpensive, easy to make and safe to eat. [R&D Magazine via Popular Science]
by Sally Wadyka, April 28th, 2014
Hearty, quick to make and guaranteed to please the whole family, pasta’s a go-to dinner on even the busiest weeknights, and it’s a Meatless Monday mainstay on account of how simple it is to swap out the meat in most recipes. But when everyday marinara night has become a tired ritual at your table, look to dressed-up sauces to spruce up supper. Pesto, primavera and rich cream sauces are all tried-and-true picks, as are tomato-based sauces that become extra special when mixed with bold, fresh ingredients.
A top-rated fan favorite that is as easy to prepare as it is strikingly presentable, Food Network Magazine’s Pasta with Roasted Broccoli and Almond Tomato Sauce (pictured above) is made with just a handful of ingredients. The secret to this sauce lies in the food processor, which will help in making the two-part sauce: After blending roasted almonds with garlic, add olive oil and basil to create a smooth pesto-like mixture, and later whirl tomatoes in the same food processor until they, too, are pureed. Tender broccoli adds a welcome hefty bite to the sauce, which is best served with long noodles.
by Cameron Curtis in Recipes, April 28th, 2014
Japanese-born Iron Chef Masaharu Morimoto planned on becoming a baseball player. But luckily — at least for the food world — a shoulder injury sidelined those plans and he switched careers. Today, he oversees a family of restaurants ar...
by Maria Russo in Shows, April 27th, 2014
Sure, a microwave is great for reheating leftovers, but did you know your countertop appliance was originally invented as a quick-cooking replacement for the conventional home oven? Research on radiation during World War II resulted in the realization that microwaves could cook food faster than regular ovens. Most microwave recipes are developed for units with 800 to 1,200 watts. The higher the wattage, the faster things will cook, so if your microwave is super powerful, it will cook your food significantly faster. Of course there are definitely a few foods you should never experiment with in the microwave: whole eggs, grapes and raisins, and chocolate-hazelnut spread (the high fat content makes it spark), but there are also many things the microwave does incredibly well. These recipes and tricks will inspire you to use your appliance for more than just reheating.
by FN Dish Editor in Community, April 27th, 2014
Since Cutthroat Kitchen judges are sequestered from the kitchen while the chefs are cooking, they’re not privy to the evilicious sabotages that unfold during each round. This means that when they first lay eyes on the dish before them, they have no information other than how it’s presented; then once they’ve tasted it, of course, they can take its flavor and texture into consideration.
Tonight’s judge, Simon Majumdar, explained what that feeling is like as he approaches the kitchen and sees contestants’ plates for the first time. “Sometimes as you come down the stairs,” he told Alton Brown on the host’s After-Show, “and you look at the dishes as they’re laid, and you go, ‘Uh, I think I know the way this is going to go.’ And often I’m wrong because they taste great.” It turns out, however, that Simon’s worst suspicions were confirmed when it came to tonight’s Round-2 Reuben sandwich challenge.
by Abigail Libers, April 27th, 2014
It’s not too soon to start planning for a Cinco de Mayo celebration. And this week’s Most Popular Pin of the Week will help you prepare a sure-hit dessert. Aarón’s brownies get their kick from Mexican cinnamon and pequin chile powder. If you can’t find pequin, just substitute cayenne pepper.
For more spring-season recipe inspiration, visit Food Network’s Let’s Celebrate Spring board on Pinterest.
Get the Recipe: Aarón’s Mexican Brownies
by Maria Russo in Shows, April 26th, 2014
If you spend more time on the phone with the takeout-delivery guy than, let’s say, your family members, this is the moment to put down your device and head to the kitchen. The best part about turning out your own takeout favorites: You might j...
by Toby Amidor, April 26th, 2014
On today’s all-new episode of The Kitchen, the co-hosts shifted the spotlight from meals to munchies as they revealed a few trendy bar snacks making appearances at local hot spots. While pretzels and peanuts may be the norm in most bars, picks like seafood cracklings and Scotch eggs have begun surfacing recently, and they’re surely a welcome addition alongside cocktails.
In addition to nibbling while out sipping drinks, most of us are familiar with indulging in a few bites at home to satisfy snack cravings. From good-for-you carrot sticks and cucumber slices to decadent treats like soft cookies, crunchy chips and salty popcorn, quick-fix munchies can take nearly any form. FN Dish wants to know, when you have a hankering for a snack, what do you grab? Do you have a sweet tooth that’s tempted by chocolate candies, or are you more likely to opt for crispy, cheesy, savory selections? Cast your vote below to tell us your favorite snack.
Hemp products are making more appearances at health-food stores, but what exactly is the story with this plant? To answer just one burning question: Yes, hemp is a species of Cannabis sativa, but no, it’s not the same as marijuana.