How to Put Your Freezer to Work, Plus Frozen Meals Made Fresh

by in Family, Recipes, April 6th, 2013

Homemade Frozen Chicken FingersOn hectic weeknights when it seems like there’s just no time to cook, few things are more welcome than ready-to-go meals that require little-to-no prep time. Occasionally that may mean takeout or delivery dinners, but it certainly doesn’t need to, especially when you have a fully stocked freezer on which to rely. Whether you find yourself with extra food after a party or a lazy weekend of making big-batch soups or casseroles, commit to building up your freezer supply by saving the leftovers for those nights when you can’t get to the grocery store or be bothered to make supper from scratch.

The secret to increasing your freezer supply is knowing how to freeze food safely and properly for best-tasting results later. No matter what it is you want to freeze, be sure to let it come to room temperature after it’s cooked and before you add it to the frigid-cold freezer; doing so will help avoid spoiled food and the overwarming of anything surrounding it.

Get freezer-friendly recipes

Favorite Food Network Episodes, Books and Apps Now Available on Amazon

by in Community, News, April 6th, 2013

Amazon and Food Network PartnershipFood Network fans can now get their hands on full episodes of their favorite shows even faster — along with cookbooks and newly launched apps like In the Kitchen for Kindle Fire and Android devices.

Available now on Amazon, Amazon Instant Video is home to previous seasons of popular shows like Rachael Ray’s Week in a Day, Cupcake Wars, Iron Chef America, Chopped and Throwdown with Bobby Flay. What’s Amazon Instant Video? It’s a digital video streaming and download service that offers Amazon customers the ability to rent, purchase or subscribe to a huge catalog of videos — including Food Network offerings.

Get the full list of shows, apps and cookbooks available

What to Watch: Recipe Inspiration and the Premiere of Chopped All-Stars

by in Shows, April 5th, 2013

This weekend, Food Network has new episodes from Paula, Ree, Ina and Jeff, plus new episodes of the competition shows Cupcake Wars and Iron Chef America and the premiere of Chopped All-Stars (watch a preview of the episode above).

First, on Saturday morning, Paula is joined in the kitchen by KC from KC and the Sunshine Band to cook up healthy versions of some roadside favorites. Then Ree and the kids are putting together a care package for Grandma Edna. Later, Ina’s taking inspiration from local food in the Hamptons to come up with recipes for her blog. On Sunday morning, Jeff is making diner sandwiches inspired by a recent visit to a local sandwich shop.

On Sunday evening, tune in for a weird episode of Cupcake Wars where the bakers must compete for a chance to cater an event for “Weird Al” Yankovic. Afterward watch the premiere of Chopped All-Stars as stars from Food Network and Cooking Channel compete in Round 1 for a spot in the finale and $50,000 for charity. Then it’s an episode of Iron Chef America with Jose Garces vs. Russell Jackson.

Read about the shows

Flank Steak Lettuce Wraps — The Weekender

by in Entertaining, April 5th, 2013

Flank Steak Lettuce WrapsWhen you hear the phrase “lettuce wrap,” what do you think? If the first thought that springs to mind is a poor low-carb sandwich replacement, you’re not alone. I took an informal poll of my friends and that was the predominant attitude.

I think it’s time to liberate the lettuce wrap from its second-class status and bring it into the mainstream. To my taste buds, there’s something absolutely perfect and appealing about the savory crunch that’s possible with this much-maligned dish.

I like to start with some long-marinated chicken or beef (though crispy tofu works beautifully, too) that’s been grilled or broiled so it’s caramelized around the edges, but still tender. Once you have your starring protein, pick out toppings. Ribbons of carrot, shredded cabbage, slivers of green onion and leggy cilantro leaves are all great. And then there’s the lettuce. If you’re looking for crunch, iceberg is your best bet, though I prefer butter lettuce for its color and flexibility.

Once all of your players are in hand, build. Place a lettuce leaf on your plate and nestle a strip of protein down as the base. Stack on your toppings and then fold, much as you would a burrito. If you have a dipping sauce, a quick dip before the first bite does wonders for wrap unification.

Before you start cooking, read these tips

Metabolism: Facts vs. Myths

by , April 5th, 2013

metabolism
Lifestyle and its impact on metabolism is always a hot topic. Find out what really affects how your body runs.

Myth: Eating at night causes weight gain
There’s no magical evening hour where foods just turn to fat. Once your calorie intake exce...

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An Egg-cellent Idea

by in Family, Recipes, April 5th, 2013

Broccolini With Hard-Boiled Eggs From Food Network MagazineI love perfectly cooked hard-boiled eggs. They need nothing more than a sprinkle of salt and make for a quick, protein-filled breakfast or snack. I’m guessing right about now we’re all trying to decide how to use up those eggs leftover from Easter celebrations, too — let’s face it, you’ve probably got at least a dozen in the fridge!

When life gives you too many hard-boiled eggs, it’s time to crack open some recipes for using them all up. Today I’m sharing one from my new cookbook, Homemade with Love: Simple Scratch Cooking from In Jennie’s Kitchen. It’s my take on the perfect tuna salad, and it has an extra tasty twist — a few sprigs of fresh mint. The mint brightens all the flavors and offers a refreshing burst with every bite that reminds me of a Vietnamese banh mi, which is where the inspiration to tuck a few leaves into my sandwich came from in the first place.

Get the recipe and more

Chef Wanted: Coquette Update

by in Shows, April 4th, 2013


Chef WantedCoquette, a French brasserie in Raleigh, N.C., run by husband-and-wife team Kevin and Stacey Jennings, needed a new chef with French flair. Anne Burrell and the Chef Wanted team were called in to help with the search. After testing four candidates, an offer was extended to Chef Michael Bryant.

Chef Bryant has been waiting for the right opportunity to move to the East Coast from Los Angeles so he can be closer to his daughter. Classically trained in French cuisine, Chef Bryant knows this opportunity is perfect for him.

For the first test, the chefs were instructed to make one sweet crepe and one savory crepe, incorporating the same ingredient in the filling of each. Chef Bryant ambitiously chose to use pink peppercorns and kumquats in both. For his savory dish, he made a crepe au fromage with salmon and pink peppercorn and kumquat salsa. His sweet crepe suzette featured a kumquat curd filling and a blueberry and peppercorn reduction. Anne and the owners appreciated his ambition and felt his dish was very creative.

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