by Sally Wadyka, October 25th, 2014
by Maria Russo in Recipes, October 25th, 2014
You don’t have to eat just like a caveman to call yourself Paleo. Or at least that’s the attitude of Paleo blogger and cookbook author Michelle Tam, creator of NomNomPaleo.com and the book, Nom Nom Paleo: Food for Humans. “I’m not a ...
by Virginia Willis in Recipes, October 24th, 2014
While some meals require you to make multiple components, casseroles are all-in-one beauties that have starch, vegetable and protein elements built in, so they’re go-to timesavers on hectic weeknights. When you’re considering which ingredients to combine in your casserole, think about which flavors you know work well together, like those in classic pasta dishes, or in tacos, enchiladas and burritos — they’ll likely shine in a casserole as well. Check out Food Network’s best-five casseroles with family-friendly beef as the focus and find top tips from Trisha Yearwood, Sunny Anderson, Rachael Ray and more chefs.
5. Beef and Bean Taco Casserole — Think of this big-batch dinner as a platter of deconstructed tacos, with a base and topping of crunchy tortilla chips and a hearty filling of cumin-laced ground beef and pinto beans.
4. Gwen’s Old-Fashioned Potato-Beef Casserole — The key to Trisha’s easy recipe lies in the prep work for her tender potatoes and cheesy ground beef. Trisha explains, “If they are still hot when you assemble the casserole, the baking time can be greatly reduced or even eliminated; simply brown the crumb topping under the broiler for a couple of minutes.”
by Carol Blymire, October 24th, 2014
I love gravy. I really love gravy. I really, really love gravy. I’d like to think that there are rivers of gravy in heaven. Gravy is a down-home comfort food that soothes, satisfies and satiates like no other. And Smothered and Covered Chicken and Gravy is extra-special. This old-timey recipe is a mash-up of fried chicken and gravy, cooked together in a skillet: Where one ends, the other starts. In other words, pretty much the most nearly perfect comfort food. Ever. Read more
by Mallory Viscardi in Books, October 24th, 2014
AKA Nothing Com-pears to You
Pears are the unsung heroes of fall. Everyone at the farmers market last weekend was all, “Oooohhh, apples this and apples that.” Fine. Let ‘em try and outdo each other with “Honeycrisp is better than Jonagold, but for baking it’s all about Mutsu.” That keeps them away from the best fruit of the season: pears. You know I’m right. And I want them all for myself.
As a kid, I loved opening my lunchbox at school and finding a pear instead of an apple. Those were very good days. As an adult, I love eating them raw, poaching them in wine, making chutneys and butters with them, and baking with them. One time I tried to make a pear pie. It was, shall we say, gross — really, really gross. A pear tart with a creamy custard, though? Bonkers-good.
by Maria Russo in Holidays, Recipes, October 24th, 2014
Sean Brock’s new cookbook, Heritage, is easily one of the most-anticipated books of the year. Sean Brock, the Virginia-born executive chef of Husk restaurants in Charleston, S.C., and Nashville, is quickly becoming a titan of Southern cuisine, and the dishes in this book carry his signature blend of elegance and hearty Southern charm. It should be noted right up front that Heritage is not a Husk restaurant cookbook; it’s so much deeper and more thorough than that. Heritage is an edible historical guide to Southern cuisine, and if you give it a chance, it’ll be your new favorite cookbook in no time.
The book is broken down into chapters based on where the ingredients are sourced, including The Garden, The Mill and The Yard, and the introduction includes a whole aside detailing the history of and a recipe for Low-Country Hoppin’ John. Brock also includes for his readers his Manifesto on food, but don’t be fooled: The book doesn’t read like a stuffy, overly structured culinary curriculum. The whole book reads like a love letter to the raw ingredients and agrarians of the South, and getting an inside look at Brock’s passion for preserving Southern heritage seed breeds is a real treat.
by Contributor, October 24th, 2014
With Halloween just one week away, you’re likely getting set to carve tricked-out jack-o’-lanterns in preparations for next Friday’s fright night. As you roll up your sleeves and scoop out the mushy innards of your pumpkin, keep an eye out for the seeds; these flat, tear-shaped bites are indeed edible, and when they’re roasted with seasoning, they turn into crunchy, savory bites ideal for seasonal snacking. Learn the basics of How to Roast Pumpkin Seeds below, then check out Food Network’s complete guide to master the easy technique.
by Amy Reiter, October 24th, 2014
Oktoberfest in Germany may have ended, but you can keep the celebrations going all month long.
Sauerkraut, a traditional German fermented cabbage, isn’t just a delicious hot dog topping or stuffing for Reuben sandwiches. It contains probiotics (those same ones found in yogurt), which help maintain healthy stomach functions, so eat up!
Break out a beer stein and your lederhosen to prepare these delicious sauerkraut-stuffed dishes.
1. All you need to make Alton Brown’s Sauerkraut recipe is cabbage, some spices and a fair amount of time; it takes about two weeks for the cabbage to ferment. Pickling salt is a fine-grain pure salt that doesn’t contain additives like anti-caking agents or iodine that other cooking salts may have.
2. Rachael Ray’s Reuben-Style Casserole with Pastrami Meatballs, Sauerkraut and Barley is an easy make-ahead meal, perfect to warm you up on chilly fall evenings.
3. If you’re an adventurous baker, make Beer and Sauerkraut Fudge Cupcakes with Beer Frosting.
4. Serve Michael Symon’s Bratwurst Stewed with Sauerkraut (pictured above) on a baguette at your next tailgate.
5. A simple Sauerkraut Soup with Sausage is hearty enough to be a full meal.
6. Cook Good Luck Pork and Sauerkraut low and slow on the stovetop or in the slow cooker for meat so tender it falls right off the bones.
by Caitlyn Callegari in Shows, October 24th, 2014
In this week’s news: Gluten-free diets spark a grain of concern; slow and steady may not win the weight-loss race; and that regrettably fattening lunch may have been your brain’s fault.
For people with celiac disease or ...
by Amy Reiter in News, October 23rd, 2014
Get all of your Halloween programming in before the big day. It may be hard to believe, but the hallowed event is almost here, and before you run out and scramble to get that last-minute costume, you should tune in to Food Network for some spooky inspiration. And you definitely don’t want to miss out on the season finale of Halloween Wars. All of that ghoulish competition has culminated in this. Be sure to catch The Pioneer Woman, The Kitchen, Rewrapped, Sandwich King, Giada at Home, Southern at Heart and Farmhouse Rules, too, as they celebrate Halloween and its sweet fare.
If you’re looking for something savory rather than the saccharine cuisine of Halloween, watch Trisha’s Southern Kitchen for recipes like Chicken-Fried Steak, Spinach with Bacon and Onions, and Baked Macaroni and Cheese. Guy’s Big Bite also offers a balanced meal of Crispy Cornflake Chicken Sliders and Mexican Mac ‘n’ Cheese. Also, Cutthroat Kitchen and Guy’s Grocery Games are the perfect spine-tingling way to end a weekend of thrills.
For most of us here in the United States, rice may not always have seemed like the most-inspiring food: Plain, white, bland, sometimes mushy, the stuff our mothers served us was something we may have eaten with little relish. (Sorry, Mom.)
Recently, however, rice’s rep has been changing. Increasingly, American consumers’ palates are expanding to encompass more sophisticated (and more expensive) varieties — like jasmine, basmati, brown and black rice, wild rice, red rice and other exotic blends. Rice sales are growing, the Wall Street Journal reports, and while white long-grain rice is still preferred by many, “specialty” rice is starting to soak up more of the market.
So what, exactly, is driving this trend toward exotic grains? Factors may include our growing interest in foods that are “authentic” and unusual, as well as our desire to make healthier choices — opting for varieties that are higher in fiber or protein, according to the Journal. Plus, the fact that rice is gluten-free probably isn’t hurting sales, given the current popularity of avoiding the protein found in wheat and many other grains.