by Emily Lee in Recipes, March 2nd, 2017
by Amy Reiter in News, March 2nd, 2017
People tend to have strong opinions on what separates a good brownie from a damn good brownie. Is it a soft, gooey center? A dash of espresso powder — to really make the chocolate sing? Maybe it’s the density of the corner pieces, prized for their thick and chocolatey crust. Sometimes our opinions change depending on our mood, and when it comes to selecting the right recipe for a particular moment, timing and setting are everything. So, whether you’re rushing to assemble dessert for your best friend’s dinner party or just sitting around at home with chocolate on your mind, you’re guaranteed to find a brownie that suits your needs somewhere on this shortlist.
The On-the-Go Brownies
Looking for a dessert that can survive a couple of hours in your lunch bag? Many will emerge from their packaging dry and crumbly by afternoon, but Trisha Yearwood’s marbled creation certainly won’t. The toothsome top layer of cream cheese pairs perfectly with the dense, fudgy base.
by Lauren Piro in Recipes, View All Posts, March 2nd, 2017
Get this: A new coffee spot in Brooklyn (where else?) is banking that some people will shell out a full $18 for its premium bespoke brew.
Brooklyn Extraction Lab’s sticker-shock-inducing java is, Eater recently pointed out, the “most expensive coffee in the U.S.” It nudges into second place a $16 cup sold by a high-end San Francisco coffee purveyor, Blue Bottle, Gothamist notes. And that in turn unseated the $15 pour-over at Berkeley, California-based coffee joint Equator, which we’re sure unseated some $14 cup of coffee … somewhere.
by Maria Russo in Food Network Chef, Shows, March 2nd, 2017
We all know what it’s like to fall off the wagon with breakfast. First, you’re grabbing a handful of cereal as you run out the door. Then you’re telling yourself “at least the milk in my coffee has some protein.” And before you know it, the days on which you totally skip breakfast are really adding up. But a non-boring breakfast doesn’t have to be difficult (or full of sugar). Try these fun, nutritious and flavorful ideas to get back on track with your morning eating routine.
Breakfast Cookies (above)
We know — cookies for breakfast sounds like something a five-year-old might request. But you can satisfy your inner child and your responsible, grown-up self with Ellie Kreiger’s morning treat. These cookies boast a ton of good-for-you ingredients, like whole grains, walnuts and even a vegetable: Baby food carrot puree (!), which Ellie says adds sweetness and helps keep the cookies moist.
by Lauren Miyashiro in Food Network Magazine, March 1st, 2017
Literally translated to “Go! Kitchen!” this simple yet powerful phrase began each and every battle in Iron Chef America’s Kitchen Stadium, signaling the start of a no-holds-barred quest to determine “whose cuisine will reign supreme.” Now, for the first time since 2013, chefs will be returning to the world of Iron Chef — but this time they’ll be going for the gauntlet.
by Amy Reiter in News, Restaurants, March 1st, 2017
Do you have a stunning kitchen like Food Network Magazine readers Julia and Chris Marcum? Food Network Magazine is looking for another amazing kitchen to feature in the upcoming readers’ choice issue. The Marcum’s concrete countertops and two Frigidaire ranges (yes, plural) in their home are spectacular, and Food Network Magazine editors have a feeling that even more fans across the states are cooking in some equally awesome spaces.
Think yours has what it takes? Send your best pics to email@example.com or post your pics on Instagram with the tag #FNMKitchenContest by March 15! (Your account must be public.)
by Foodlets in Family, Recipes, March 1st, 2017
How do you say genius in Italian? Because that may be just the word for the one restaurant owner who came up with an inspired method of dealing with kids’ behavior at his upscale eatery in Padua, Italy. He simply rewards the parents — when their kids behave well, that is.
by Amy Reiter in News, February 28th, 2017
I love cooking for my family. Mostly fresh. Usually from scratch. Sometimes ethnic. But as a mom of four small kids (seriously, the oldest one is 7), my energy is limited. Plus, it’s a bit of a betting game at this stage. Will the kids appreciate all of my effort when I set their food on the table? Yes, everyone’s clear on the expectations: Try everything and be a good sport about it. But will they actually enjoy it? In order to keep the cooking requirements and expectations in check, I take advantage of a few shortcuts for getting meals on the table quickly, easily and deliciously. Check them all out below.
Jarred Items: Olives and Sundried Tomatoes
Ounce for ounce, sundried tomatoes may have the most flavor of any single ingredient in your pantry. It takes a mere handful of ingredients to pull off Giada De Laurentiis’ Penne with Sun-Dried Tomato Pesto (pictured above), which boasts a stellar 5-star rating.
Green olives create an almost instant sauce for either pork or chicken, giving either one a signature tang in seconds. Two of my favorites are Pork Tenderloin with So Many Olives and Chicken Mirabella: Chicken with Prunes & Olives.
by Amy Reiter in News, February 27th, 2017
You could file this one under “Ideas long overdue.” However, we’re certainty that almost all of us have had this particular idea before — and have acted on it whenever given the opportunity. It’s just that we never had a word for it.
Now, thanks to Finland, we have a word for “the feeling when you are going to get drunk home alone in your underwear — with no intention of going out,” and it is Kalsarikännit.
by Lauren Haslett in Community, February 27th, 2017
Though it may be beautiful and glittery, expensive jewelry may seem like an unnecessary splurge. If you’re going to blow big bucks on something, you may think to yourself, perhaps it should be something that makes a difference in the world.
Now you can have your gorgeous jewelry and … OK, maybe not eat it, too, but at least know your money is helping kids eat healthy. New York-based jewelry designer and philanthropist Joan Hornig — whose jewelry is sold at luxury department stores (Bergdorf Goodman, Neiman Marcus) and boutiques around the country and who routinely allocates a cut of the sales of her collections to a range of charities — has introduced a new line of beautiful bobbles to benefit the Recipe for Success Foundation, a Houston-based non-profit organization that works to promote healthy eating in children.
Pippa Middleton may best be known as the svelte younger sister of Kate; after all, Pippa left the world buzzing after the way she flaunted her figure as the Duchess of Cambridge’s maid of honor at the royal wedding in 2011. The natural question anyone would have after seeing her perfect, curve-hugging ensemble that April day would be: But how does she keep herself looking so fit and gorgeous?
She may be related to a Duchess, but Pippa doesn’t actually have her own royal title (at least not yet — her engagement last year to James Matthews should eventually give her one, too, according to a House Beautiful article published around the time of their engagement.) She’s authored several books on party planning, and recently she released a cookbook called Heartfelt: Over 100 Quick & Easy Recipes for a Healthy Heart in conjunction with the British Heart Foundation (BHF).
It turns out that the famous younger Middleton is actually a total health nut. She’s cycled across the United States and run marathons, including the Great Wall Marathon in China to support the BHF, according to reporting by Elle. And if she eats anything like the diet she’s laid out in her new cookbook, it’s clear she puts health above pretty much everything else.
And good for her! I totally support that, and, honestly, I wish I could do a better job of eating healthfully and exercising the way I know I should. But, there is one question that any flavor-obsessed food writer like myself has to ask: How does the food taste? So, I obtained a copy of Heartfelt (the proceeds are going to charity, after all!) and decided to test some of Pippa’s recipes myself to see if I could cook and eat exclusively from her book for three whole days.