Have last minute dinner guests? Dress up store-bought spinach ravioli with a homemade sauce tossed with plump San Marzano tomatoes, Italian salami and fresh basil — dinner will be ready in 20 minutes.
Get the recipe: Spinach Ravioli With Tomato Sauce
Browse Food Network’s pasta recipes for more dinner ideas.
Easter is right around the corner and while everyone’s busy preparing for the main course, whether it be ham or lamb, don’t forget to end your holiday meal with a sweet.
Food Network has rounded up Easter desserts for everyone at the dinner table:
Easter cupcakes: 11 adorable holiday cupcakes with one vanilla cupcake batter.
Just Desserts Buffet: Soothe your Easter sweet tooth with a buffet featuring Giada’s classic Easter pie and Paula’s family recipe for carrot cake.
Get the recipes to five more favorites »
In honor of National Grilled Cheese Month and Los Angeles’ annual Grilled Cheese Invitational (taking place Saturday April 23), we’re diving into the cheesy world of previous Invitational winners. This year’s event will draw more than 200 competitors, all hoping to take home the grilled cheese title in one of three categories: classic, freestyle and dessert.
From savory to sweet, each of these award-winning sandwiches pack a flavor punch:
Grilled Mac and Cheese with Pulled Pork (pictured above) by Dave Danhi of The Grilled Cheese Truck
Three-Cheese Grilled Cheese by Mathew Michaud
Grilled Cheese with Dates and Prosciutto by Shaelyn Clements
Grilled Cheese with Bacon and Thousand Island Dressing by Greg Morris of Oaks Gourmet
Grilled Pound Cake with Mascarpone by Robert Atallah, Jr.
Which one will you try first? Tell us in the comments below.
The best parts of a Peep are the little eyes and nose. No, for real. They’re tiny dots of chocolate and everyone knows that chocolate and marshmallow is one of the more amazing comfort food combinations (right up there with peanut butter and jelly). The problem is that there’s not enough chocolate on the bunny or chicks face to really satisfy. The good people at Just Born recognize the wonder of marshmallow Peeps + chocolate and came out with chocolate-covered Peeps a few years ago. They’re more expensive than the original though, and the chocolate coating is sort of chemical-y tasting. So it’s best to do-it-yourself. Homemade chocolate fondue is super-easy to make (tip: you can even make it in the microwave), and assorted Peeps and fruit and whatever else you like to dip look quite festive on a platter. Make it for Easter, or after Easter with all the leftover candy.
Get Paula Deen’s easy chocolate fondue recipe »
Tired of missing out on Easter morning festivities like egg hunts because you’re preparing breakfast? It’s time to join in on the fun thanks to Paula Deen’s French toast casserole, which can be prepped the day before and baked off the morning of. Finish it off with her decadent praline topping, made with butter, brown sugar, pecans and cinnamon.
Get the recipe: Baked French Toast Casserole with Maple Syrup
Browse Food Network’s Easter menu, complete with recipes for all-day eating!
Get ready — another season of 24 Hour Restaurant Battle premiers tonight at 10pm/9c with an all-new set of contestants aspiring to open their own restaurant –- all in just one day.
In honor of the new season, we asked three of the judges to talk about the new season, the drama we can expect and advice they can share. First up, Alison Brod, of Alison Brod Public Relations.
FN Dish: With this new season, what are some changes we can expect?
AB: Well, Scott Conant (host) is looking a little older this season … just kidding, he is only getting better. The sets on the show are kicked up a bit – more lighting, color and design. Also, the themes are more closely matched per show now, so the comparisons are more straightforward, which could be helpful to aspiring restaurateurs.
Find out if Alison thinks she could pull off a restaurant in 24 hours »
Cleveland.com reported that Iron Chef Michael Symon’s Lola Bistro earned its first AAA 4-diamond rating, the second highest award given to hotels and restaurants. Chef Symon had made it a goal to receive this honor and was excited to learn he achieved it. Also, a new location of B-spot, his burger restaurant, is now open in Strongsville, Ohio. The Strongsville Patch reported crowds gathering for opening day and excited customers eager to sample the chef’s award winning burgers. A third B-spot location at Crocker Park in Westlake is scheduled to open in July, as the chef continues to expand his culinary presence in the Cleveland area.
Guy Fieri tweeted about a special meal he was preparing and asked his fans on twitter to guess the name of the honored guest at a surprise birthday dinner for a “Hall of Famer”. He later posted photos of the event celebrating John Madden’s 75th birthday, with Madden dressed in one of his signature knuckle sandwich chef jackets.
Find out what Aaron McCargo Jr. and Tyler Florence are up to »
The typical grocer sells some 50,000 different products. The typical shopper buys the same 264 over and over again. The point of this blog? To persuade you to take a second look at some of the 49,736 foods that don’t usually land in your cart.
Cardamom, for example. This spice aisle resident is a master of blurring the sweet-savory line. Yet most people know it only (if at all) for the rather dull cookies named after it. But cardamom is way more than a cookie, and it belongs on the dinner table as much as in desserts.
First, the basics. Cardamom is a seed that is related to ginger and originated in India (both of which explain why it makes frequent appearances in Indian sauces, chutneys and rubs). The taste is citrusy and floral, as well as warm and peppery.
Cardamom is sold whole (black seeds in a greyish-green pod) and ground (a fine greyish-blue powder). While the flavor is best when you get whole pods and grind them as needed, raise your hand if you can admit that’s too much trouble.
Find out what to do with cardamom »
Put all of that Easter candy to good use by making dessert a family affair. After dinner, set up a cupcake toppings bar and offer your guests a choice of sweets like jelly beans, chocolate covered cookies and fruit that will complement Melissa d’Arabian’s white chocolate frosting.
Get the recipe: Easter Cupcakes with White Chocolate Frosting
Browse Food Network’s Easter menu, complete with recipes for all-day eating!
Thieves Nab 40,000 Pounds of Tomatoes: The New York Times reports on a group of produce snatchers: “Last month, a gang of thieves stole six tractor-trailer loads of tomatoes and a truck full of cucumbers from Florida growers. They also stole a truckload of frozen meat. The total value of the illegal haul: about $300,000.” And that’s just the beginning of these criminals’ plot. [nytimes.com via gawker.com]
Mobile Produce Stands Hit Road in Urban Areas: Chicago-area organization Food Desert Action has created a solution for getting produce to poor urban areas lacking healthful food options: via a food truck. “Eventually, we want to be just like the ice cream truck,” neighborhood activist Steven Casey told the Chicago Tribune. “Everyone remembers the music, they hear it and they know ice cream is there. When they see our bus, we want them to know fresh fruits and vegetables are here.” [latimes.com]
The World’s Best Restaurants Named: The S. Pellegrino top 50 dining destinations in the world have been announced, with a few heavy hitters from the US making the list. Chicago’s Alinea fared best at number 6, and the other Stateside spots given recognition (Per Se, Daniel, among others) are all based in NYC. [newyork.grubstreet.com]
Gender Cake Parties Are a Thing? The funny folks at The Awl have turned us on to a new phenomenon, the Gender Cake Party, wherein an expecting couple learns their baby’s sex based on the color (pink or blue, obviously) of cake they receive after delivering their obstetrician’s report to a local bakery. Either way, as long as it’s delicious. The cake, not the baby. [theawl.com]
Here’s our round-up of food news, trends and happenings across the web. Check back for more, and tell us what else you’re loving in the comments