by Sarah De Heer in Community, February 17th, 2013
by Katie Cavuto-Boyle, February 17th, 2013
If you’re looking to switch up your soup routine, but still need to get dinner on the table fast, try this week’s Most Popular Pin of the Week: Cheesy Broccoli Soup. With just a handful of everyday ingredients, Ree Drummond creates a hearty, comforting soup filled with fresh broccoli and creamy cheese that will be ready to serve in just 45 minutes.
For more everyday recipe inspiration, visit Food Network’s Let’s Cook: Recipe of the Day board on Pinterest.
Get the recipe: The Pioneer Woman’s Cheesy Broccoli Soup
by Maria Russo in Family, Recipes, February 16th, 2013
A humble bottle of vinegar comes with a long list of health claims. Folklore and anecdotal evidence claims that vinegar is the cure for lice, kidney disease, alcoholism, hypertension, jelly fish stings, tumors, ear infections and many more ailments ...
by Guest Blogger in Food Network Chef, Shows, February 16th, 2013
No matter how hearty a lunch they may have had, when the clock strikes 4 pm, it’s hard for kids — and kids at heart — not to want an afternoon snack. Instead of settling for everyday chips or candy on account of convenience, give them homemade versions of traditional munchies like granola bars and crackers or creative takes on classic picks that include fruit and milk and are a cinch to prepare. Check out a few of Food Network’s favorite snack recipes below, then browse Food Network for more ideas on cooking for kids.
While some boxed granola bars are so chock-full of chocolate and cookies that they seem more like desserts than snacks, Ina’s Homemade Granola Bars (pictured above) boast a subtle sweetness without disappointing on flavor. She combines old-fashioned oats, crunchy almonds and coconut with a trio of dried fruits to create a five-star pick that’s deliciously easy to eat with little hands. The key to making Ina’s recipe is prepping the buttery vanilla honey; this simple mixture will help the ingredients stick together and allow the bars to hold their shape.
by Food Network Magazine in Entertaining, Food Network Magazine, February 16th, 2013
by Melissa d’Arabian
It’s the finale, so I’m tempted to give myself longer than 30 seconds to pick my menu. But I won’t. So here go the final Chopped Champions baskets:
Appetizer basket: pig ears, ramps, pine nuts and apple strudel
Two tricky ingredients in this one – pig ears and ramps. Just kidding. Apple strudel? Yikes. My mind races first to April Bloomfield’s gorgeous cookbook A Girl and Her Pig, and I am inspired to fry up the pig ears. How will they get tender so quickly? By boiling, slicing very thinly, dipping in batter and frying. I get the ears into the boiling water, which I salt. And then I turn my attention to the strudel. I make a quick decision to separate the phyllo from the apple filling and turn it into two ingredients. I crisp up the phyllo in the oven and make strips for a panzanella (bread salad). I caramelize the ramps, toast the pine nuts and blend up the apple filling with apple cider vinegar and olive oil for a vinaigrette. Chop up bitter greens, toss with the pine nuts, ramps, dressing and maybe some sweet yellow tomato if available. Top with my strudel strips and fried ear “cracklings.” Simple.
by Robin Miller, February 16th, 2013
Have some fun at your next dinner party and serve a cheese course with toast shaped like goats, cows and sheep to match the milk each cheese was made from. Just butter slices of dense bread like rye, raisin walnut or pumpernickel, then cut out the animals (we found cutters at cookiecutter.com) and toast them in the oven. Spread the goat toast with Humboldt Fog, Bucheron or chevre, top the cows with Gruyere, Gouda or aged cheddar and top the sheep with manchego, Roquefort or pecorino toscano.
(Photograph by Kang Kim)
by Maria Russo in Shows, February 16th, 2013
Make good use of kitchen gadgets and you’ll save time, energy, avoid messy clean-ups and enjoy healthier meal preparation with ease.
• Make homemade pestos in your blender; make them lighter by replacing most of the oil with good-qu...
by Healthy Eats, February 15th, 2013
In this all-new sixth season of Worst Cooks in America, 14 culinary recruits are in for the kitchen Boot Camp of their lives, as Chefs Anne Burrell and Tyler Florence work to transform them into capable, confident cooks who can turn out winning meals with ease. But before one can be crowned the best of the worst of the kitchen, they’ll have to endure seven weeks of hands-on training covering even the most elementary culinary know-how.
For many watching the competition unfold at home, it’s easy to think that you’d fare far better than the recruits if tested with the same challenges of Boot Camp. But would you really succeed where others have fallen? FN Dish is giving you the opportunity to assess your critical culinary thinking and the extent of your cooking chops. Take the quiz below to find out how well you’d manage in the kitchen with Chefs Anne and Tyler.
Take the quiz now
by Joseph Erdos in Shows, February 15th, 2013
Gina Neely, co-host (along with her husband, Pat) of Down Home with the Neelys, and co-owner of three barbecue restaurants, made a few lifestyle changes recently that helped her shed 20 pounds (in 12 weeks!). How did she do it? She stresses that she...
by Marisa McClellan in Entertaining, February 15th, 2013
This past Sunday on the finale of Rachael vs. Guy: Celebrity Cook-Off, the two finalists, Dean and Carnie, cooked a dinner for some Hollywood VIPs including famous chefs Nancy Silverton and Suzanne Goin and comedian Kathy Griffin. Going into the challenge, the celebrity contestants didn’t know what food would be available, but they still managed to create dishes that epitomized their cooking philosophies and ultimately impressed the guests. It was a great opportunity for both Dean and Carnie to be cooking for such an elite group, an opportunity they might never get again.
It’s not every day that a dream dinner party takes place. It’s a rare event when you can even get your entire family together to share in a special dinner. Now imagine a dinner party where you got to serve anything and everything you desired and where you’d be joined by the people you most admire. If you’ve got the perfect dinner party in mind, FN Dish wants to know all the details.
Share your dream dinner party plans
When I was younger, I was a voracious reader. One of my favorite book series in those days was the one about Betsy and Tacy, two girls growing up in the Midwest at the turn of the last century.
One of the events that occurs regularly in these books is Betsy’s family’s tradition of sharing their Sunday lunch with friends and family. This meal happens in the late afternoon and stars a giant platter of sandwiches that are always prepared by Betsy’s father.
Some weeks his sandwiches would feature cold roast meat, while others they’d be simple constructions of fried egg or thinly sliced onion that’d been well-seasoned. Served with coffee and slices of cake to follow, this seemed, to my mind, to be the perfect way to spend a Sunday evening.
Last week, suddenly hit by a craving for a Betsy-Tacy-style sandwich party, I went in search of a little sandwich inspiration. What I found was Guy Fieri’s Roasted Leg o’ Lamb Sandwich. It’s a three-part recipe that has you marinate and roast off a piece of lamb, make a spicy from-scratch mayonnaise and then shred fennel, cabbage, onion and Brussels sprouts into a crunchy topping.
Before you start cooking, read these tips