by Allison Milam in Recipes, April 24th, 2013
by Victoria Phillips, April 24th, 2013
A lot of our favorite spring sides come mashed — or smashed, depending on your word-choice preference. This week we’re zeroing in on a texture for side dishes that makes for good eating — and easy chewing. Some mashed dishes entail a ricer or the back of your fork. Others are mashed in a more casual sense. All of these dishes, however, involve a certain level of deconstruction.
When it comes to smashed spring peas, the British know what’s up. Go for Jamie Oliver’s Minty Mushy Peas, which will work as a hearty, vegetarian side. Though he opts for frozen peas, we all know the fresh ones are ripe for the mushing. Rachael Ray adds creamy, slightly sweet cheese to her Smashed Peas and Ricotta Cheese recipe.
This last recipe is not mashed in its entirety, but it shows how mashed ingredients fit into bigger pictures. Tagliatelle With Smashed Peas, Sausage and Ricotta Cheese by Giada De Laurentiis uses the pulverized pea for its creamy, filling and subtly sweet attributes. The spicy sausage counteracts the mild peas and cheese, creating a pasta side ready for any night of the week.
Get more mashed sides from friends and family
by Food Network Kitchen in Food Network Magazine, April 24th, 2013
Leisurely weekend breakfasts are all about spending time with family, not slaving away in the kitchen. Make brunch extra easy with a Krups 4-Slice Belgian Waffle Maker. It toasts up fluffy waffles in 4 minutes or less, and the non-stick interior mak...
by Maria Russo in Shows, April 23rd, 2013
There are so many good choices in the canned tomato aisle now. We used fire-roasted tomatoes with green chiles to spice up the Greek Meatball Stew in the May issue of Food Network Magazine. Fire-roasted tomatoes also add a great smoky flavor to marinara sauce. Or buy canned cherry tomatoes and crush them in a saucepan for a slightly sweet, chunky pasta sauce.
by Guest Blogger in Food Network Chef, Shows, April 23rd, 2013
During more than 10 seasons of Iron Chef America competition, five new Iron Chefs have been welcomed to the Chairman’s elite team of culinary superstars, an ever-changing judges panel has filled the seats at the table, new rules and altered expectations have changed the way battles are done, and hundreds of Secret Ingredients have been unveiled beneath a single altar. Throughout the years of transformation and growth, have you, Iron Chef fans, kept up with what’s gone down inside Kitchen Stadium?
As you prepare for the upcoming tournament of champions (premiering Sunday, May 5 at 10pm/9c) in which the Chairman’s standing Iron Chefs will compete against one another in an unprecedented series of battles to become the Grand Champion, brush up on the ins and outs of this ultimate culinary contest. Test your memory of past battles and Iron Chefs’ winning records, plus your understanding of judging criteria and the significance of Secret Ingredients to find out if your knowledge of Iron Chef America reigns supreme.
Take the quiz now
by Toby Amidor, April 23rd, 2013
Every Tuesday, Justin Warner, winner of Food Network Star Season 8, is back remixing the Chopped All-Stars baskets as seen in the episode Sunday night in pure Justin Warner style: edgy, intense, passionate and full of wit. If you’ve ever watched an episode and found yourself yelling at the TV, “I would have made this and that instead!” then these are the posts for you.
by Justin Warner
Welcome to the third installment of Chopped All-Stars Rebel Remix, where the things I shouted at my TV last Sunday are written for all to see.
Appetizer: harissa, diver scallops, pink grapefruit, speck
When I compose a dish, especially an appetizer, I like to consider the components in their most basic forms and build from there. A great dish has all of our tastes (salt, sweet, sour, bitter, capsaicin, umami) some exciting texture, a great aroma and visual appeal. Harissa is spicy, scallops are sweet, grapefruit is both sour and slightly bitter, and speck is as close to salty and savory as it gets. The only way the dish resulting from this basket could be horrible is via technical difficulties, or from a cook failing to realize that these guys don’t need much coaxing to play nicely. We aren’t dealing with a mound of veggie terrine that looks like it has already been digested. We are dealing with four gems of gastronomy, and all we have to do is make a nice crown to hold the gems in place. Let’s go.
by Andrea Albin in Food Network Magazine, April 23rd, 2013
Should you go for the sugar-filled soda or the one made with artificial stuff? Find out which is better to sip on when you’re in the mood for soda.
It’s filled with sugar and a ton of empty calories, but soda can be part of ...
by Maria Russo in Food Network Chef, Shows, April 22nd, 2013
Bread pudding and French toast are like first cousins. Traditionally one is dessert and one is breakfast, but they really are more alike than they are different: Both are made by soaking (preferably stale) bread in a milk and egg mixture and cooking it until slightly crisp on the outside and lusciously custardy on the inside.
In the April issue of Food Network Magazine, you’ll find five delicious French toast recipes, each made with a different type of bread and a different flavor profile. Some of them, like the Rum French Toast a la Mode (pictured above), can easily double as dessert without a change. My personal favorite, the Baked Croissant French Toast, can be tweaked just a bit to skew it further toward the dessert realm (although it’s pretty decadent as it is!). Simply swap out the plain croissants for chocolate croissants and double the sugar in the custard. You’ll have an over-the-top dessert bread pudding. I like to top it with a little sweetened whipped cream, the marmalade sauce from the recipe and a little extra chocolate sauce for good measure.
by FN Dish Editor in Contests, Holidays, April 22nd, 2013
On tonight’s all-new episode of Diners, Drive-Ins and Dives (10pm/9c), Guy sets off to find the best of the best of two classic comfort foods: tacos and tater tots. He rolls into Tacoma, Wash., to taste the over-the-top pork tacos and deep-fried four-cheese tots at Dirty Oscar’s Annex before heading to Denver’s Highland Tavern, set in a century-old building that was once the site of a brewing company. There he digs into the ultimate pastrami sandwich, piled high with melted cheese, an over-medium egg and creamy coleslaw, plus golden-brown tater tots and crispy puffed pigs’ skins.
Before he takes off, catch Guy in a marathon of episodes during which he’ll discover local favorites like both red and green chiles in Santa Fe, N.M., and family-run hot spots from New York City all the way to Vancouver, British Columbia. Don’t miss a minute of the coast-to-coast action as Guy chats with two brothers in Brooklyn who are splitting duties behind the bar and in the kitchen, then meets a father who’s working with his kids at his authentic Chinese restaurant and pulling traditional noodles by hand.
Take the trip with him starting at 6pm/5c — follow along and bookmark the restaurants as he goes, and try your hand at the recipes.
From north and south to east and west, Guy’s been everywhere. Next time you’re traveling, download the On the Road app or check out this map to find all of Guy’s Diners, Drive-Ins and Dives destinations.
Go behind the scenes with Guy
by Maria Russo in Recipes, April 22nd, 2013
If you’re starting to think of the perfect Mother’s Day gift for the mom in your life, FN Dish is about to make it easier for one lucky reader. The editors have collected several cookbooks from superstar moms and Food Network chefs, and Food Network has bundled them together for a giveaway. Whether you keep them for yourself or gift them, this is the ultimate literary treat.
We’re giving away a collection of cookbooks from Food Network chefs, featuring:
Alex Guarnaschelli’s Old-School Comfort Food
Melissa d’Arabian’s Ten Dollar Dinners
Marcela Valladolid’s Mexican Made Easy
Gina Neely’s The Neelys’ Celebration Cookbook
Ree Drummond’s The Pioneer Woman Cooks
Read official rules before entering
While most tacos boast heft and flavor from a filling of ground or grilled meat, it’s indeed possible to stick to an all-vegetable stuffing that offers the same level of sustenance. When eliminating meat from tacos — or any dish at all — it’s important to replace it with similar ingredients that are every bit as hearty and full-flavored so that at the end of the meal, you feel satisfied and content, not craving something else.
In its easy, big-batch recipe for Poblano, Mushroom and Potato Tacos (pictured above), Food Network Magazine cooks up two of the beefiest vegetables available — mushrooms and potatoes — to add to their corn tortilla shells. After sauteing tender Yukon golds until deliciously crispy and golden brown, cook up a cremini mushroom mixture featuring buttery onions and a duo of fresh herbs and garlic. Mild roasted poblano peppers and a splash of Mexican crema add contrasting smoky-cool flavors to the mushroom filling, which is married with zesty lime juice before being served. After stuffing the shells with the potato and mushroom-pepper combination, let your family help themselves to a spread of traditional toppings including cheeses, salsa, guacamole and lettuce so that everyone can finish their tacos with their favorite add-ons.