How to Make a Chocolate Bowl

by in Food Network Magazine, How-to, February 8th, 2012

Chocolate Bowl
Chocolate lovers won’t just lick these bowls clean — they’ll eat them whole. To make some yourself, temper one pound semisweet chocolate. Dip the top of a partially inflated balloon in the chocolate, flip the balloon back up and twirl it to distribute the chocolate. Hold the balloon upright and let dry for about a minute. Repeat the dipping process two more times, then spoon some melted chocolate onto a parchment-lined baking sheet and center the balloon, bowl-side down, on the melted chocolate base. Repeat with more balloons, reheating the chocolate as needed (1 pound chocolate will make 4 to 6 small bowls). Refrigerate until hard, about 1 hour, then pop the balloons and peel them away. Store the bowls in a cool, dry place for up to three days.

Photograph by James Wojcik

Stuck in a Carrot Rut? — Simple Scratch Cooking

by in Family, In Season, February 7th, 2012

ginger carrot soup
Something happened a few weeks ago while I was at the farmers’ market. As I scanned the stands, looking over the slim produce pickings here in the Northeast, I decided to get to the root of the problem — root vegetables, that is. It’s February, and we’re knee-deep in parsnips, turnips and potatoes. How I long for the first green cylinders of zucchini and sweet pods of green peas. Soon enough, asparagus.

Since I can’t get in a time machine and fast forward to spring, I decided it was time to get creative and work with what I had before me. Into my bag went a big bundle of carrots. Then they sat in the bin for a week. A whole week — thank heavens root vegetables are resilient and forgiving. I originally picked them up since they’re one of my daughters’ favorite vegetables. The problem is I tend to fall back on standard serving ideas, like simply roasting them or cutting into sticks to pair with dip. Not bad, but certainly a one-way ticket to boredom if done too frequently.

Read more

Trisha Yearwood Coming to Food Network

by in Shows, February 6th, 2012

trisha yearwoodGrammy-winning country singer and best-selling cookbook author Trisha Yearwood is bringing her family-inspired recipes and Southern hospitality to Food Network this spring. Although the six-episode daytime series is still untitled, the author of “Georgia Cooking in an Oklahoma Kitchen” and “Home Cooking with Trisha Yearwood” will invite viewers into her kitchen for her favorite meals and beloved family stories starting April 14.

Each episode is themed to showcase Trisha’s down-home recipes with her friends and family. Sit in on Sunday supper or watch as she plans a family reunion barbecue in Nashville.

Tell us: Will you watch Trisha’s new series?

Tune in: Premieres Saturday, April 14 at 10:30 am Eastern/ 9:30 am Central

Skillet Eggs With Squash — Meatless Monday

by in Recipes, February 6th, 2012

Not just for breakfast anymore, eggs are a filling, go-to lunch and dinner option that can be ready to eat in mere minutes. Instead of simply scrambling or frying, try baking them atop sautéed squash and scallions with jalapeno and nutmeg. Sprinkle the skillet with pepper jack cheese before you put it in the oven to ensure decadent eggs and a richly satisfying dish.

Boasting beets, carrots, potatoes and fresh herbs, Food Network Kitchens’ Root Vegetable Hash With Horseradish Cream is a hearty side to round out the meal.

Get the recipe: Skillet Eggs With Squash 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.

Last-Minute Super Bowl Cupcakes

by in Holidays, February 5th, 2012

football cupcakes
I can’t help it. As much as I want to deny it, Super Bowl Sunday for me is, well, not about football. Its about the food. It’s quite possibly one of my favorite get-togethers because people focus on two things:

1. Food that is easy to eat

2. Food that is delicious

No one is counting calories or worried if someone eats with their hands, it’s just all-out food fun.

I made these cupcakes with that in mind. They’re easy to make, so if you’re still looking for a last-minute dessert that you can make for your party, this one is a crowd-pleaser. I wanted to personalize them for the big day, but still make something that people can stuff in their mouth on a moment’s notice if the referee makes a horrendous call.

Find out what you’ll need to make these cupcakes »

Not a Sports Fan? Super Bowls of Soup

by in Holidays, Recipes, February 4th, 2012

Have you heard? This Sunday is the Super Bowl. We have wing, nacho and chili recipes galore, all to ensure that your Big-Game Bash will not leave you fumbling in the kitchen. But what if you’re not a sports fan or simply prefer to stay away from those deliciously decadent dishes? Then this weekend, the name of the game is rich, hearty, bold-flavored soups instead. Below, check out a few of our most super bowls of soup, perfect for game day or any other.

With buttered croutons, rustic potatoes, salty bacon and a generous splash of cream, Food Network Magazine’s Potato-Leek Soup With Bacon is a no-fail recipe that is ready in only 40 minutes. Pureeing just half of the soup is an easy way to ensure the broth’s smooth consistency while preserving its chunky texture.

Though Ellie Krieger lightens up traditional Tomato-Tortilla Soup by cooking with chicken broth instead of heavy cream, her recipe from Cooking Channel promises classic flavor from lime juice, sautéed garlic and plenty of tomatoes. For a crispy, crunchy touch, garnish with golden tortilla strips before serving.

Read more

Best 5 Super Bowl Recipes

by in Recipes, February 4th, 2012

What’s the Super Bowl if you don’t have snacks to munch on during it? This Sunday, instead of ordering delivery pizza or resorting to frozen chicken wings, serve up a super spread of touchdown-worthy eats at your Big-Game Bash. Our top five Super Bowl recipes below are quick-to-prepare, traditional dishes that are sure to win points with your team of friends.

5. Guacamole — Alton adds a hint of heat to his classic guacamole with a pinch of cayenne.

4. Hot Crab Dip — Dunk crackers or toasted pita bread into this rich, cheesy dip, featuring lump crabmeat, sweet roasted garlic and Worcestershire sauce.

Get the top three recipes »

An Easy Super Bowl Party — Hot Off the Press

by in Holidays, February 3rd, 2012

easy super bowl party recipes
Yeah, I know, everybody’s throwing a Super Bowl party. But on this day, I avoid the celebratory one-upmanship and stick with an easy, stress-free concept that allows me to enjoy the actual football-watching part of the big game (imagine that!).

I’m all about a sandwich bar and beer. Albeit a little spiffed up because I toast the sandwiches and serve craft beers, but straightforward enough, right?

Now I realize that, depending on your comfort level in the kitchen, “easy” and “stress-free” are relative terms. But taking this notion of sandwiches and beer and kicking it up a notch really is simple — even for the novice cook or reluctant entertainer. Honest.

The ground rules are simple: Invite a bunch of friends, tell them to bring something (ice, drinks, a side or dessert), and you provide the main course (in this case, sandwiches). Gone is the pressure of heavy-duty cooking, replaced by a focus on enjoying your pals and having a good time.

Get Scott’s playbook for equipment, spreads, beer and more »

Cherry, Almond and Cinnamon Granola — The Weekender

by in Recipes, February 3rd, 2012

cherry almond and cinnamon granola
I come from a family with hippie tendencies, particularly when it comes to food. During my childhood, the only bread in our fridge was the kind that had at least eight different kinds of grains. I didn’t know that rice could be anything other than brown for my first decade. And for years, I assumed that everyone made granola on a weekly basis.

Every Sunday afternoon, my mom would pull out her rimmed cookie sheets, a big jar of oats and jug of honey to make that week’s batch. Her recipe came from a friend who, for a time, had a granola business. It was of the kitchen-sink variety and included flaked coconut, wheat germ and sesame seeds. While it was quite delicious, it was built for nutrition more than to appeal to my six-year-old taste buds.

As it turns out, this apple hasn’t fallen very far from her tree. Once I got out on my own, it wasn’t long before I fell into the same Sunday afternoon granola habit that I grew up with. My kitchen feels quite naked without a jar of granola on the counter. I eat it with a bit of milk for breakfast, munch on a handful when the late-afternoon munchies strike and dash a few clusters over Greek yogurt for that late-evening something sweet.

Before you start toasting your oats, read these tips »