by Victoria Phillips in Community, Shows, January 11th, 2012
by Cooking Channel in Shows, January 11th, 2012
Did you know about 40 percent of the food produced in the United States is never eaten? For every American, 200 pounds of perfectly edible food ends up in the trash each year — that’s enough waste to fill a football stadium every single day, according to Food Network’s The Big Waste, a food-waste special, which aired Sunday night.
The show brought to light just how much food America’s convenience stores, restaurants and supermarkets throw out every year: about 27 million tons. Chefs Bobby Flay, Michael Symon, Anne Burrell and Alex Guarnaschelli were given 48 hours to create a multi-course gourmet banquet using only food destined for the trash heap.
Scouring grocery aisles, produce farms, orchard lines and garbage piles on the streets of New York City, the chefs were astounded at the things people discarded.
They weren’t the only ones shocked. The show created quite a buzz on Twitter and Facebook when we asked fans “Tell us: What is one thing you will do to cut down on food waste?”
The reaction from fans on Facebook and Twitter »
by Maria Russo in Recipes, January 11th, 2012
- Bobby is putting his mother Paula Deen's recipes on a diet.
Staying slim with celebrated Southern chef Paula Deen in the kitchen? It ain’t easy, y’all. But that’s what Paula’s son Bobby has managed to do. His secret? Remaking his mama’s most crave-worthy recipes so they’re lighter, leaner and still just as delicious.
In Bobby’s new show, Not My Mama’s Meals, he slims down Paula’s most indulgent dishes to match his lifestyle. Tonight at 9pm ET on Cooking Channel, Bobby remakes Paula’s famous Pimento Cheese spread into a delicious grilled cheese sandwich, that’s just a little lighter. But you’re still gonna love it…
by FN Dish Editor in Food Network Chef, Shows, January 10th, 2012
The ultimate bowl of piping-hot comfort food, chicken soup is family-friendly fare at its best. Instead of resorting to the red and white soup can for a quick meal, try Food Network’s top five chicken soup recipes that are both easy to prepare and classically flavored. Serve up a bowl of our best today and bring a little warmth to these chilly winter nights.
5. Hearty Italian Chicken and Vegetable Soup — Simmer the broth with a Parmesan cheese rind to add a subtle salty, nutty flavor to this veggie-packed soup (pictured above).
4. Thai Chicken Soup — Made with coconut milk and green curry paste, this Asian-inspired dish boasts a burst of color, thanks to sliced red bell peppers.
Get the top three recipes »
by Victoria Phillips in Product Reviews, January 10th, 2012
Two of Food Network’s most popular personalities, Rachael Ray and Guy Fieri, are going head-to-head in a new series, Rachael vs. Guy Celebrity Cook-Off. Both Rachael and Guy serve as coaches and mentors to eight multi-talented celebrities, ranging from an Olympic gold medalist to Grammy-winning artists to a Golden Globe-nominated actor — contestants who are all passionate about food and cooking.
Food Network recently caught up with Guy to talk about the show and Team Guy on Twitter and Facebook.
@Rbrittenham: What are you going to do to make your team stand out? What will set you apart?
GF: I want them to be individually creative and do their best.
@jcaonguyen: Which celebrity had no cooking experience at all prior to being on the show?
GF: All had some sort of experience, but I can’t give away insider info. You’ll be surprised just how strong they really are.
More from Facebook and Twitter »
by Jennifer Perillo in Family, Recipes, January 10th, 2012
Make space in your freezer and clear out the shelves in the pantry: It’s time to load up on Girl Scout cookie favorites like Thin Mints, Tagalongs and Trefoils. Leave room for a new favorite this year, though, as Savannah Smiles are added to the 2012 Girl Scout Cookie list. The Girl Scouts certainly have lots to smile about this year as they celebrate the organization’s 100th anniversary.
The new lemon wedge cookie is fresh and just the perfect size. Covered in powdered sugar and shaped like a smile, you can’t help but grin as you pop these cookies into your mouth one by one. The sugar coating can get a bit messy, but there’s no shame in licking your fingers clean. With each bite you’ll be transported to a cool fall day in Georgia, curled up on a porch swing with a cup of tea and these addictive lemon cookies. Sounds like a mighty fine afternoon to us.
To order cookies, find a local council near you.
Vote for your favorite Girl Scout cookie »
by Victoria Phillips in Community, Recipes, January 9th, 2012
It’s a new year and headlines tell us it’s time for a “new you,” too. That’s easier said than done, as any mom will tell you. The responsibilities of parenthood don’t magically disappear with the change of the calendar year.
After a month of eating on the run, lots of baking, and perhaps lots of snacking, it’s hard to find the motivation to break up with those bad habits. Throw in a few major personal curve balls and well I found myself really down on my ability to find my way out, so to speak. What I realized while making a simple recipe for muesli the other day is that I need to be as kind and gentle with myself as I am with others.
How does any of this apply to getting the three meals plus snacks ready we need for our families each day? For starters, don’t try to change everything at once in terms of how you cook. Just because you know whole-grain flours are better for you, doesn’t mean you have to start using it in every recipe immediately. Give yourself time to learn how it works in your favorite dishes, and time to find new recipes you like using it in. Take a cue from your kids here, and learn how to walk before you leap right in.
by Maria Russo in Recipes, January 9th, 2012
Nearly 1,400 Food Network Facebook fans responded when we asked the simple question: “Sweet or savory?” Many of you said savory, but even more of you said both. Find inspiration for your next meal in these highly rated recipes from your Food Network favorites.
Keep your New Year’s resolution on track by cooking up Giada’s Roman-Style Chicken (pictured above). Hearty diced tomatoes, prosciutto and bell peppers give this dish tons of flavor without a ton of calories. (One serving is only 266 calories!)
Try Ellie’s Three Bean and Beef Chili to warm up on a cold January day. Quick and easy, don’t be surprised if this becomes your go-to chili recipe.
Get more savory and sweet recipes »
by Marisa McClellan in Recipes, January 6th, 2012
If you think you’re not a tofu fan, think again. Though tofu is inherently plain, it can easily adopt robust flavor when marinated or cooked with savory herbs, garlic, olive oil, barbecue sauce and more. In this Asian-inspired recipe, cubes of soft, silken tofu are stir-fried with a mixture of sweet and salty balsamic, hoisin, soy and chile sauces, fresh shitake mushrooms and bright snow peas. Serve with white or brown rice for a healthful dinner that is ready in fewer than 30 minutes.
Get the recipe: Tofu-Vegetable Stir-Fry from Food Network Magazine.
Meatless Monday, an international movement, encourages people everywhere to cut meat one day a week for personal and planetary health. Browse more Meatless Monday recipes.
by Maria Russo in Recipes, January 6th, 2012
When I was growing up, my sister and I always sat down in September and set our new school year resolutions. It just seemed like the right time to initiate new habits as we entered new grades and classrooms. Of course, these lists featured childhood basics like “Be nicer to my sister” and “Remember to help Mom clean the cat box.” Nothing earth-shattering, but it was the principle of it that mattered.
To this day, fall has always felt like the more appropriate time for fresh starts to me than January. However, in my current life as a freelance writer, I need all the structure and discipline I can get. So I’m taking advantage of this new year to institute change.
Chief among my resolutions this year is to eat better (I can’t imagine I’m alone in naming this as a goal). One recipe that I’ve bookmarked for regular rotation in this new regime is this Veggie Meatloaf With Checca Sauce from Giada. It’s built on a base of brown rice and red lentils and features carrots, celery, onions, tomatoes and spinach (talk about packing in the good stuff!). It includes egg and cheese for flavor and binding and is topped with a tasty blender sauce that is good on just about anything (if you have any left over, heap it on scrambled eggs). It is a many-stepped recipe, which means you’ll want to cook it on a chilly Sunday afternoon and then eat the leftover for lunch on Monday. Just the thing for The Weekender.
It’s a new year — time for fresh starts, changed perspectives and, of course, solemn promises to never eat “bad” foods again. Carbs, sweets, deep-fried anything — it’s all gone for many as of January 1. At least until February 1. This year, however, instead of making sweeping declarations of limited eating and swearing off your favorite foods, learn how to savor these dishes in moderation using easy-to-remember portion control guidelines. Check out below examples of portioned plates and find what constitutes a single serving of food to prevent overeating. Then, cook up our easy and lightened-up versions of your favorite meals, so that you can have your cake and enjoy it, too.
Pasta or Rice: Just one cup of these starches (pictured above) equals a serving and, when plated, is similar in size to a tennis ball.
More perfect portions for the new year »