by Marisa McClellan in Recipes, January 20th, 2012
by Maria Russo in Recipes, January 20th, 2012
Come January, I’m ready to hunker down. Finally clear of the holiday frenzy, I crave slow evenings, mulled cider and the occasional quiet dinner party with a few friends.
Late-winter entertaining is a whole different beast from the string of holiday parties that stretch out across November and December. Now’s the time for slow-cooked, rich braises and stews that need nothing more than a glass of red wine to feel complete.
Last year, I spent most of this first month making oven-roasted beef stew. The year before, I revisited a braised turkey leg dish that I grew up eating out of my grandmother’s oval aluminum pot. This year, I can’t get the idea of pork posole out of my mind.
In the past, I’ve made green posole with a tomatillo puree, which is wonderfully mild and flavorful. Wanting to try something new, I determined that January 2012 is going to be focused on getting Rachael Ray’s recipe for Red Pork Posole just right.
Before you start braising, read Marisa’s tips »
by Maria Russo in Shows, January 20th, 2012
New Year’s healthy eating resolutions are all the rage right now, and countless conversations suggest how we should eat to start 2012 on a wholesome note. Included in many good-for-you lists is one tiny food that packs a huge healthful punch: quinoa, pronounced (KEEN-wah), which is loaded with protein, fiber and magnesium.
Though it is smaller than rice, barley, farro and bulgur, quinoa looks like a grain, thanks to its neutral coloring and hard exterior. However, it is actually a seed that originates from the cousin of the spinach plant. When cooked, these seeds expand rapidly and significantly, become tender but chewy and expel spirals that boast the slightest crunch. When using quinoa, it’s important to rinse it thoroughly before boiling, as it’s often coated with saponins that are bitter and need to be removed.
After cooking in liquid — water or chicken broth are most common — quinoa becomes light, fluffy, nutty and the ideal canvas to showcase intense flavors, rich textures and your favorite veggies, meats and sauces. Give this super seed a try, using Food Network’s five best quinoa recipes and let us know what you think of it.
Get the top five quinoa recipes »
by Gaby Dalkin in Recipes, January 19th, 2012
With the competition nearly halfway over, the Rachael vs. Guy Celebrity Cook-Off contestants are feeling more pressure than ever to deliver their best culinary creations to team leaders Rachael Ray and Guy Fieri. In this Sunday’s episode, the five remaining finalists leave the kitchen behind and hit the streets to cook at one of New York City’s most popular mainstays: the lunch cart.
In this sneak-peek shot, the ladies of Team Rachael take a quick break from prep work to laugh it out behind the scenes. Are Summer and Rachael just swapping cooking jokes or are they chitchatting about the fellas on Team Guy?
Before you tune in this Sunday at 9pm/8c to see who makes it to the final four, we’re challenging you, Rachael vs. Guy Celebrity Cook-Off fans, to write your best captions (tastefully appropriate, please) for this LOL-worthy moment in the comments below.
by Alex Guarnaschelli in How-to, Shows, January 19th, 2012
Now that the holidays are officially over and most of us are in cookie detox mode, it’s time to bring on the lighter appetizers for fun get-togethers you might be throwing. I’m a huge fan of Spinach Artichoke Dip. It’s one of those classic comforting appetizers and it’s perfect for these midwinter gatherings I’ve been throwing. Just because the holidays are over doesn’t mean that fun and simple soirees have to go away. I’ve been having friends over for casual midweek dinners and introducing them to new lightened-up recipes.
This Spinach Artichoke Dip from Ellie Krieger is the perfect example. You’ll never guess that this recipe is lightened up because it’s still super flavorful and just as addicting as its full-fat cousin. Plus, it would be an excellent addition to your upcoming Super Bowl menu. I made a few changes to spice things up a bit more and make it extra delicious. My favorite mix-in wound up being the addition of pepper jack cheese — it gave the dip an extra kick.
Get Gaby’s lightened-up version »
by J.M. Hirsch in How-to, Recipes, January 19th, 2012
Participating in The Big Waste on Food Network was as eye opening for me as it was to watch it. I consider myself fairly well-informed in matters of buying, selling or, most simply, eating what I buy for my restaurants and home. In short, I didn’t think there would be much to learn doing this show. Or at least that there wouldn’t be much I hadn’t already seen. I was wrong. There were small amounts of precious, expensive things wasted, like chocolate, espresso and prosciutto. There were the stunning amounts of vegetables like corn, in bulk quantity, that I was surprised to learn would never “make the cut” and have a chance to even be bought.
Here are a few things we can all think about when shopping and cooking that can help reduce the amount of food waste:
1. Don’t pick through an entire pile of tomatoes to find the biggest, most perfect one. Settle for a few of the nice, small ones on top. Moving the pile around and shifting the fruit can bruise them and increase the likelihood than people will leave those other bruised fruits behind. Same goes for peaches.
Five more tips to reduce the amount of food waste »
by Victoria Phillips in News, January 19th, 2012
Mmmm … Nothing says good eats like soy residue.
Except that in Chinese cooking, it really can. And you very likely have enjoyed that soy residue. Many times and in many ways.
We’re talking about hoisin sauce, a classic ingredient for sauces — both for dipping at the table and basting during cooking — in China.
Hoisin is a thick, dark red-to-brown sauce that blends sweet-spicy-savory flavors, a profile not all that different from ketchup. It is made from the leftover mash of fermented soy beans produced when making traditional soy sauces. That mash is combined with sugar, chiles, garlic, vinegar, salt, sometimes five-spice powder and either flour or cornstarch (to thicken).
Though hoisin is widely used on grilled meats (as a barbecue sauce) and in dipping sauces, it’s best known for a starring role in Peking duck and moo shu pork.
by Victoria Phillips in Community, Recipes, January 18th, 2012
January may be almost over, but the year’s newest food trends are just starting to heat up. Trendspotters at the 37th annual Winter Fancy Food Show in San Francisco, Calif., spent three days combing 80,000 products from 1,300 booths to find the next “it” thing in food.
At the top of the must-have ingredient list: coconut. A surprisingly versatile ingredient, coconut can instantly transform a dish. Whether you’re using the juice or the meaty white flesh, using this tropical fruit to infuse any meal puts you ahead of the curve.
Start with something traditional and easy like Sandra Lee’s Lemon Filled Coconut Cupcakes (pictured above). Light and moist, these cupcakes will turn any skeptic into a full-on coconut fan.
More coconut recipes and food trends »
by Heather Ramsdell in Community, How-to, January 18th, 2012
This week, Small Kitchen College and The Naptime Chef are teaming up to host a Slow Cooker Challenge and Giveaway. So what do college cooks and moms have in common? They’re both extremely busy. We couldn’t agree more.
Winter is the perfect time to get cozy in the kitchen with a slow cooker. The ultimate time-saver, throw everything in one pot before heading off to work or class, and dinner’s ready by the time you get home.
Skip the canned stuff and try Robin Miller’s Minestrone Soup With Pasta, Beans and Vegetables (pictured above). It’s a well-rounded meal full of zucchini, spinach, carrots and cannellini beans. Garnish with fresh basil for even more flavor.
Make this Slow Cooker Chicken Chili for a crowd. Chipotle chiles add a smoky heat, while a pinch of ground cloves and a splash of beer keep things interesting.
More slow-cooker recipes »
by Emily Silman in How-to, January 17th, 2012
Twice a month, we’re giving readers a chance to ask Food Network Kitchens’ advice about an issue they’re having with a dish. They can’t reformulate a recipe for you, but they’re happy to help improve it.
Question: “How do I get my pizza crust to have that slightly chewy texture and hollow bubbles to obtain that authentic pizzeria-style crust?” — Stephanie.
Find out the answer to Stephanie’s question »
Many of you tuned in to Food Network’s special, The Big Waste, that aired last week, and we heard from lots of you about how eye-opening and shocking it is to see how much perfectly edible food ends up in the garbage. Even if you’re not tasked with cooking a meal for 100 people using wasted food like chefs Alex Guarnaschelli, Anne Burrell, Bobby Flay and Michael Symon were, you can still learn how to get the most out of your groceries with the tips below.
1. Treat fresh herbs like flowers and give them a vase. Who doesn’t hate it when you need a tablespoon of fresh parsley for a recipe but you’re forced to buy a giant bunch? You can hang on to the extras for another use if you treat them well. Fill a glass halfway with water, remove any twist ties or rubber bands from the herbs, and then place them in the glass, stems down. Cover with a plastic bag (the produce bag you probably brought them home in is perfect), then secure the bag to the glass with a rubber band. This will keep them fresh and usable for much longer than if you’d just tossed them in the crisper drawer.
Keep brown sugar soft and moist »