by Maria Russo in Food Network Chef, Holidays, May 3rd, 2014
by Samantha Seneviratne, May 3rd, 2014
This morning’s episode of The Kitchen was largely dedicated to Cinco de Mayo — plus mayonnaise at times — so the co-hosts came together to host a celebratory fiesta complete with warm, sweet churros, more than 50 types of tacos and a colorful pinata. While on the set of the show recently, FN Dish caught up with Marcela Valladolid to get her take on Cinco ahead of Monday’s holiday. Read on below to learn her tips for pulling off a Mexican-themed bash at home, and find out how she puts her signature spin on traditional eats and drinks, then check out her top-rated recipe for Tres Leches Cake (pictured above).
How do you celebrate Cinco de Mayo in your home?
Marcela Valladolid: I don’t. … Nobody in all of Mexico celebrates Cinco de Mayo. … Many folks on this side of the border confuse it with Mexican independence day, which is actually Sept. 16. … I didn’t really start getting into the holiday until I moved to the U.S. about five years ago, to San Diego. ‘Cause in downtown San Diego, it’s huge. It’s margaritas all over the place. Growing up in Mexico, I was like, it’s so crazy that they’re even celebrating, but now I like to embrace the fact that they’re just celebrating Mexican culture, and there’s such wonderful beauty about that.
by Lauren Miyashiro in Food Network Magazine, Polls, May 3rd, 2014
Quinoa is still all the rage. And it’s no wonder. It’s full of protein, easy to make and extremely versatile. Just how versatile? Well, recently I’ve started eating it for dessert. That’s right, quinoa in the pudding!
by Virginia Willis in Recipes, May 2nd, 2014
Food Network Magazine is on a mission to find out how America eats breakfast. Vote in the polls below and tell FN Dish about your morning routine.
by Sarah De Heer in Events, Food Network Chef, May 2nd, 2014
Perhaps the most-famous shortcake dessert is strawberry shortcake. Depending on where you are in the United States, shortcakes can either be sponge cakes or sweet biscuits. These shortcakes are split and the bottoms are covered with a layer of strawberries and whipped cream. They are divine down-home comfort.
What’s the secret to a light, tender shortcake? This is where down-home comfort meets food science. Wheat flour contains two proteins, glutenin and gliadin. When you combine flour with water, the proteins create a strong and elastic sheet called gluten. Flours vary in their protein levels, which affects the texture of baked goods. Gluten gives structure to yeast breads but is not recommended for tender sponge cakes, biscuits and quick breads. All-purpose flour milled in the South is from soft red winter wheat, which has less gluten-forming protein. It is typically bleached, which makes it whiter, but this does not affect the protein. My family has always used White Lily flour, a staple across the South; another dependable Southern brand is Martha White.
by Marisa McClellan in Holidays, Recipes, May 2nd, 2014
If you’re heading to Louisville this weekend for the Kentucky Derby, look no further for food-and-drink recs. The most-recent Food Network Star
winner, Louisville resident Damaris Phillips
, recently took Food Network on a tour of her hometown favorites, including picks for breakfast, dessert and refreshing libations. Click play on the video above
and be prepared to salivate.
Keep Watching: Get Damaris’ Top 5 Cocktails in Louisville
by Dana Angelo White, May 2nd, 2014
We have friends who host an annual Cinco de Mayo party. Because of my book tour schedule, we’re not going to be able to make the hour plus drive out for the festivities this year. I’m sad to miss the chance to catch up with them and to dig in to the exceptionally good spread of food they always cook up.
Since we’re missing out on carne asada and the largest bowl of guacamole I’ve ever seen, I’ve been plotting a substitute meal. It won’t be as festive and community-oriented as our gathering of friends, but it will calm the worst of the Tex Mex cravings.
As my starting place, I’m using Ree Drummond’s recipe for Brisket Tostadas. She has you marinate and then braise a large hunk of brisket until it’s tender and shred-able. Once the meat is ready, layer it on toasted corn tortillas with cheese, black beans, salsa and cubed avocado. Perfect for a Cinco de Mayo celebration and your very next Weekender.
by Joseph Erdos in Shows, May 2nd, 2014
Have you noticed all the popcorn snacks popping up on supermarket shelves? Some might even merit a spot in your shopping cart. This whole-grain snack (yes, corn qualifies) is naturally gluten-free and filled with fiber, protein, iron and antioxidant...
by Amy Reiter in Events, News, May 1st, 2014
Whether you’re planning a Cinco de Mayo party or you simply want some foolproof Mexican recipes, tune in to Food Network this weekend for a bit of both. Nancy Fuller, Damaris Phillips, Guy Fieri and the co-hosts of The Kitchen are all cooking Mexican dishes. Bobby Flay even stops by The Kitchen, as does Food Network Magazine’s editor, Maile Carpenter. Also tune in for three hours of competition Sunday night, starting with a new episode of Food Court Wars, then America’s Best Cook and Cutthroat Kitchen. It’s a special brunch challenge on America’s Best Cook, which will be judged by guest tastemaker Geoffrey Zakarian.
by Amy Reiter in News, May 1st, 2014
This year’s Daytime Emmy Award nominations are out, and the cooking-show sector was well represented among the nominees. Food Network was honored by the National Academy of Television Arts & Sciences with five nominations. Cooking Channel got four. PBS and syndicated culinary shows were also among the nominees in various categories.
Food Network’s Bobby Flay’s Barbecue Addiction and Giada At Home, and Cooking Channel’s My Grandmother’s Ravioli were nominated for Outstanding Culinary Program, as were PBS’s A Moveable Feast with Fine Cooking, The Mind of a Chef and the syndicated Beer Geeks.
Bobby Flay and Giada De Laurentiis were both also nominated in the category of Outstanding Culinary Host for Bobby Flay’s Barbecue Addiction and Giada At Home, respectively, as was Rachael Ray for her Food Network show Rachael Ray’s Week in a Day. The Mind of a Chef hosts April Bloomfield and Sean Brock shared a nomination, rounding out that category.
If you have not yet had a chance to check out this crazy and ultra-viral YouTube video (it has earned nearly three million page views in two days, with no sign of stopping) in which a tiny hamster hungrily devours two tiny, painstakingly prepared burritos, you should probably just drop everything and check it out right now. I’ll wait.
I’ll make it easy for you: Click here.
Cute stuff, right? The video’s genius lies, in part, in blending some of our favorite things: lovingly prepared, artfully presented food (crayon boxes count as art, right?) and adorable animals (unless you’re afraid of scurrying creatures, in which case, don’t watch it). That it has hit a collective sweet spot is no accident; the video was produced by Hello Denizen, the comedic content arm of Los Angeles-based social media agency Denizen, who are all about using the “social Web … to its full effect.”