by Food Network Magazine in Food Network Magazine, March 22nd, 2012
by Alex Guarnaschelli in Food Network Chef, Recipes, March 22nd, 2012
Chuck Hughes, host of Cooking Channel’s Chuck’s Day Off, reveals his favorite hometown dishes in Montreal.
Bifana Pork Sandwich from Rotisserie Portugalia
At this Portuguese barbecue joint, thinly sliced pork marinates for hours before it hits the grill, then it arrives at the table piled on a soft Portuguese roll. “It’s simple and it’s that good,” Chuck says. “Don’t ask for toppings or cheese.” No, really— don’t: The restaurant refuses to alter its trademark sandwich, even for regulars. $9; 34 Rue Rachel Ouest; rotisserieportugalia.ca
Get more of Chuck’s favorites
by Toby Amidor in Uncategorized, March 22nd, 2012
I have always been a fan of other people’s gnocchi. Somewhat dense and coated with layers of grated Parmesan cheese. My favorites are the ones that taste so intensely (and purely) of potato and provide the perfect companion to many of the spring vegetables I look forward to devouring in the coming weeks. From Swiss chard to the first little parsnips to fava beans to baby spinach, gnocchi makes them all taste even better than they do on their own. After many bad batches, I settled on this recipe as my absolute favorite. Like pancakes, your first batch may not be your best.
It takes time to try your hand at this. This recipe, to me, is worth that culinary leap of faith.
Get the recipe
by Victoria Phillips in Community, Food Network Chef, March 21st, 2012
The Dietary Approaches to Stop Hypertension (DASH) Diet has been traditionally recommended for those with high blood pressure. However, this diet was recently ranked as the Best Overall Diet for Healthy Eating by U.S. News.
The DASH Diet was...
by David Mechlowicz in Behind the Scenes, March 21st, 2012
Food Network recently asked fans on Facebook: “Which Food Network chef would you most like to take cooking lessons from, and why?” Many who responded didn’t want to choose just one, but those who did shared exact reasons why. Guy, Bobby, Anne and Alton were among the top picks. Here are some of the highlights:
- Randy Nez: Bobby Flay. His story is truly unique and inspiring, and one of his many influences is my homeland — the beautiful Southwest. I love his ability to throw down with just about any dish, and I love to grill.
- Sharon Grimes: Guy Fieri because he’s fun, he knows what he’s talking about, we use the same cooking style and he’s not as messy as some of the others. He loves his family, he’s always involving his kids and he’s not trying to make himself look bigger or better than anybody else.
Who do you want cooking lessons from?
by Silvana Nardone in Uncategorized, March 21st, 2012
Family meal is usually simple, but sometimes there’s a reason to make it more elaborate. This week we planned on combining Family Meal with a baby shower for one of our food stylists, Morgan. But sometimes with baby showers, the guest of honor finds it a better idea to stay close to home when she starts to have contractions. That’s what happened in this instance. Luckily, Mory Thomas, Charles Granquist and I are all Pisces, and we all had birthdays within the past couple of weeks, so we stepped in as emergency guests of honor. (If you had to interact with us on a daily basis, you would figure out our Pisces-ness pretty fast).
by Toby Amidor in Uncategorized, March 21st, 2012
One-Pot Chicken Parm Rice -- photo by Stephen Scott Gross for Easy Eats
If you’re a working parent, you already know that dinner is not the easiest meal to get on the table. Even if you manage to cook up a complete meal, the last thing you want to ...
by Lauren Miyashiro in Recipes, March 21st, 2012
A piece of this lasagna plus a green salad and even some dessert equals a well-balanced meal.
In honor of National Nutrition Month we’re giving you meal ideas that follow the USDA’s MyPlate recommendations. We’ve covered breakfast and lunch—n...
by Lauren Miyashiro in Community, March 20th, 2012
I’m not a natural-born baker. Flour mishaps are all too common in my kitchen to classify me as one. Yet, despite my lack of grace, baking is what I love to do. My confectionery blunders almost always turn out tasty in the end, and I’ll admit to having a keen eye for good cookie recipes. When it comes to using measuring cups, I don’t feel limited, I feel confident.
Cooking by taste is a whole other story — it terrifies me. I overthink every step and doubts cloud my culinary judgment. How much is a dash of salt, really? How many minutes exactly does it take to roast a chicken?
Don’t get me wrong, I’ll happily admit to my savory successes. Alton’s Skirt Steak is probably one of the best things I’ve ever made and Bobby’s Mesa Grill’s Shrimp With Green-Onion Cilantro Sauce (recipe available in his cookbook) has always been a crowd-pleaser for me. But the problem is that all my second-guessing prevents me from enjoying the process.
by Dana Angelo White in Uncategorized, March 20th, 2012
Serious Eats: There’s a different type of bracket this March you should be paying attention to: Round One of Taco Madness is underway in Los Angeles.
Eater: Tired of Googling your kitchen questions? Chef Ferran Adrià speaks of plans for a culinary Wikipedia-style resource.
Food Republic: Why is an investment company selling coffee out of a truck? They’re hoping to teach you something with a 28-cent cup of joe.
Mashable: App alert! Go beyond the obvious landmarks and tourist traps: Roamz lets you find a city’s hidden gems.
Huffington Post: Starbucks opens their first Evolution Fresh juice bar. The chain may not reach your city for a while, but you can find the drinks at a variety of retailers.
How much does free bread cost your diet?
Going out to eat almost always means bigger portions and more calories, but those meals may also contain hundreds of unwanted extras from “free” items that find their way to your plate. Here are 8 pitfalls...