It’s a great time of year for runners! The New York City Marathon is just around the corner and proper nutrition and hydration can make or break your success in this 26.2 mile endeavor. Here are some tips and techniques to help fuel performanc...
As a foodie blogger, there is one thing I constantly hear from other parents: “Oh boy, you can never come to my house for dinner.” That’s not very helpful here, but the second thing I hear often might be: “How can I get my kids to eat more/some/any vegetables?” My answer is the same every time: Roast them. I do mean the veggies, and here are my favorite ways to do it.
The method (below) is the same — and delicious — every time, but if you want to add another layer of flavor, try them all.
Method: Toss veggies with 3 tablespoons olive oil and 1 teaspoon kosher salt, and place into an oven at 400 degrees F for 20 to 30 minutes depending on the size of the vegetables. Flip once along the way.
The rest of the world has been sipping on their lattes and petting on their felines for a couple of years now. Meanwhile, the closest America has gotten is a pop-up or two. That seems highly unfair, given the country’s unabashed love affair with cats. Well, it looks like that long national nightmare is over. California just opened their very own cat cafe.
Cat Town Cafe in Oakland, California will get you filled up with caffeine and with noted parasite toxoplasma gondii. All of the cats roaming around are adoptable if you are looking to work some kind of ‘rent to own’ deal. In addition to feisty kitties, they serve a variety of coffee drinks and snacks. You know, the usual coffee shop fare.
Chilly fall mornings call for piping hot breakfasts. This porridge fits the bill and the added spices make it all the more invigorating. If you’re looking to change up your morning oatmeal routine, give amaranth a go. Though it takes a few ext...
From filthy kitchens and grimy furniture to mismanaged staff members and owners who’ve lost their passion for the restaurant business, Robert Irvine has seen nearly everything in his nine seasons on Restaurant: Impossible. But while all of Robert’s missions require his and his team’s full $10,000 budget and 48 hours of work, some projects are loftier than others, with the shell of the businesses all but crumbling under their failures when Robert arrives.
On tonight’s episode of Restaurant: Impossible, fans looked back at these seemingly hopeless missions and relived the daunting challenges Robert and his team endured in order to complete their tasks on time. Such restaurants, including Dinner Bell Restaurant, which was just days away from closing before Robert’s mission began, and Frankie’s, which was headed by a pair of sparring owners, have proved to be simply unforgettable and now are among the worst of the worst.
Bracing for the onslaught of itty-bitty bite-size Halloween candy that’s about to descend upon your home? Dreading the kitchen-storage issue it presents and wondering precisely how to portion it out to your children (and OK, sometimes, when no one’s looking, yourself)? Then this cool refrigerator hack will not leave you cold.
A Redditor named Deric Peace has turned his refrigerator’s automatic icemaker into a frozen candy dispenser: All he did was put candy where the freshly made ice usually goes. (Important note: Be sure to turn off your freezer’s ice-making function before attempting this.)
Peace, who calls the hack the “best thing” he’s ever done for himself, told Reddit commenters the idea came to him “in a flash,” explaining, “I thought of it while grabbing my last bit of Peanut Butter M&M’s from the bag, and as I looked at the freezer door, I said, hmmm. If this thing spits out cubes of ice, why not candy?!”
There’s nothing new about fermenting food. In fact, it may be one of the oldest food preparation techniques around. Long before we were sipping pricy Kombuchas at the local café, our ancestors were using this process as a means of keeping their f...
The best thing about Meatless Mondays is the versatility and inventiveness that each recipe brings. With the Vegetarian Tortilla Casserole (pictured above), your typical, run-of-the-mill casserole is turned on its head as this recipe features two unlikely ingredients: salsa verde and squash. This gives the meal some unexpected, spicy fall flair. Those two mainstays are accompanied by mozzarella and Parmesan cheeses, corn tortillas, scallions and tomato to make for a perfectly tangy meal. And it’s gluten-free to boot.
This meal is relatively simple to make. First, you’ll season the cut-up squash with salt and bake till it’s soft. Then, you’ll combine the mozzarella and Parmesan cheeses and salt in a bowl.
Once that’s completed, place and overlap 4 tortillas in a baking dish and place the squash and scallions on top. Then, drizzle the salsa verde over the vegetables and top with the cheese mixture. Again, place and overlap 4 tortillas on top. Then, put the sliced tomatoes and spinach over it, and cover with the salsa verde and cheese mixture. Place 4 tortillas on top and pour the last of the salsa verde and cheese mixture over it. Bake until golden brown. Add the leftover scallions to garnish.
It’s Halloween and the candy aisle is the popular spot. According to The Nielson Company, Americans spent about $1.9 billion on candy in 2013 – that’s the equivalent of 600 million pounds of candy! We don’t recommend taking the fun o...
These all-new angel and devil cupcakes from Food Network Kitchen may not hover over your shoulder, but there’s no need to choose between good and evil on Halloween. On the side of innocence, Angel’s Food Cupcakes come with a white, pillowy cloud of meringue frosting and are topped with a righteously sweet candy halo. Do the right thing and choose these little bites of heaven for their angelic lightness. Devil’s Food Cupcakes, on the other hand, are wickedly rich and sinister. Devilishly dark with a bittersweet chocolatey glaze, these little cakes rear their head with red candy horns and a chewy licorice tail. Choose them before they choose you.
Even if your own getup is nothing more than a sheet over your head on Halloween, these cupcakes arrive in full costume. Make both batches at your Halloween bash and serve them side by side.
Make every cupcake that crosses your path during the month of October a creepy one, with these Halloween cupcake recipes from Food Network chefs.