by Jackie Alpers in How-to, Recipes, February 4th, 2014
by Joseph Erdos in Shows, February 4th, 2014
The Olympic rings symbolize peace, goodwill and global solidarity. Get into the spirit of the winter games in Sochi, Russia, by celebrating with these cute and colorful Olympic-ring cookies.
I used my tried-and-true gingerbread recipe after experimenting enough to learn that most sugar cookies, including those made with store-bought premade dough, spread out too much in the oven. Gingerbread also adds a touch of warmth to these games set in a snowy winter wonderland. This recipe is almost as easy to make as with a prepared mix, though it does take a little muscle to roll out. Pressing the dough thin before refrigerating helps to reduce some work later.
by Amy Chaplin in Uncategorized, February 4th, 2014
On last’s night’s Rachael vs. Guy: Celebrity Cook-Off, the celebrities got to set up their own hot dog carts at Luna Park, right on the Coney Island Boardwalk. The challenge was more fun than anything else, but time constraints did have everyone hustling to make enough to serve hoards of customers. Tiffany, though, was the lucky winner of the Round 1 french fry cook-off, earning 10 extra minutes to cook her Jamaican-inspired hot dog. In the end, only one celebrity won MVP this time (immunity was off the table), and one went home.
Find Out Who Went Home and Vote for Your Favorite
by Food Network Kitchens in Food Network Magazine, February 4th, 2014
Even diehard smoothie addicts are tempted to take a break from their blender in the dead of winter — frozen fruit and crushed ice don’t feel quite the same when the temperatures plummet and the snow stays on the ground for days. This v...
by Maria Russo in Shows, February 3rd, 2014
To create Food Network Magazine‘s trimmed-down mac and cheese (pictured above), we skipped the usual butter-flour roux and used pureed cooked cauliflower as a thickener. The cauliflower doesn’t alter the flavor — it just adds creaminess without the fat. It’s a great way to sneak in fiber and vitamins too. Try the cheese sauce from this recipe on top of veggies or other sides.
(Photograph by Justin Walker)
by Kelly Lanza, Oh So Beautiful Paper in Holidays, February 3rd, 2014
On the series premiere of Buy This Restaurant, Kelly and her sister Lisa began the process of shopping for Minneapolis-area hot spots to launch their first-ever eatery, a coffee shop-cafe that would feature simple bites like soup and sandwiches. It was important to these restaurant rookies that their eventual business be quaint enough to offer neighborhood charm, so they tasked Keith Simpson with finding a location that would meet their criteria, all while staying within their budget of $300,000. Although Keith showed Kelly and Lisa two earlier properties that were well within their budget, they ultimately decided to purchase the third and last restaurant, Hans’ Bakery, which was a bank-owned property listed for $49,000. The price of Hans’ may have been just right, especially since their purchase price was ultimately nearer $30,000, however the state of its interior was anything but; the kitchen at the bakery was overrun with uncleanliness, and Kelly and Lisa faced the daunting task of deep-cleaning it before opening day.
FN Dish checked in with Kelly a few weeks after filming to learn more about her decision to purchase Hans’ and to find out when her business is set to open. Read on below to hear from Kelly in her first exclusive interview after the show.
What will be the name of your new bakery, and when do you plan to open?
Kelly: We will reopen Hans’ Bakery under its original name, as a tribute to the man who made it into a local icon. Our grand opening date will be Feb. 22, 2014.
What was the most-influential factor in you choosing Hans’ Bakery over the neighborhood general store and the downtown cafe?
Kelly: There was never really a decision to be made; my heart was in the bakery that I went to as a child.
by Maria Russo in Recipes, February 3rd, 2014
Valentine’s Day isn’t Valentine’s Day without chocolate, right? This year, don’t just send your sweetie something sweet, but pair it with a little card that extends the sweetness too (like the one above from Little Sloth). Here are our favorite chocolate-filled cards to get your hands on for February 14.
by Toby Amidor in Uncategorized, February 3rd, 2014
With game day mere hours behind you, chances are you’re probably chock-full of all things saucy, snacky and deep-fried right now. Today, instead of succumbing to more indulgent dishes, start the week off on a fresher note with a simple salad.
With kale all the rage these days, recipes using this good-for-you vegetable are seemingly everywhere. But while some may suggest you cook kale as you would other leafy greens, the experts at Food Network Kitchen explain, “Antioxidant-rich kale is even better for you when eaten raw.” In its top-rated, quick-fix recipe for Kale and Apple Salad (pictured above), the Kitchen celebrates a myriad of textures, plus light, zesty flavors. Start by making a simple dressing of lemon juice and olive oil, then add sliced kale and let it rest for about 10 minutes so the leaves have a chance to absorb the flavor. Since kale is a sturdier green than romaine or iceberg lettuces, you don’t have to worry as much about it wilting quickly. For added texture and a bit of heft, add in crunchy sliced almonds and chewy dates, plus crisp apple slices and pecorino cheese to round out the taste.
by Foodlets in Family, February 3rd, 2014
Ice-cold smoothies are a delicious treat at this quick-serve joint. But not all beverages are created equal.
Over the years, Jamba Juice has expanded its menu to include a variety of drinks, breakfast wraps, fro-yo, baked goods and even kid...
by Maria Russo in Shows, February 2nd, 2014
This year I’ve figured something out. Raising kids who eat healthy, whole foods seems to be half recipes, half behavior. While I’ve been focused on the healthy recipes for the last couple of years, I’ve also read tons of great books, and my new favorite piece of advice comes from, It’s Not About the Broccoli. When trying new things, let kids be critics, says author Dina Rose, Ph. D. So when I made a new dish with a new ingredient, sugar snap peas, I told my 4 and 2-year-olds that I wanted their opinions. Thumbs-up, thumbs in the middle or thumbs down — and if it’s either of the latter options, that’s OK because we’ll try this dish again another time and maybe they’ll like it better.
Call me an amateur psychologist, but releasing the pressure and allowing them to like or not like a new food seemed to yield just the results I was looking for. Not only did they give this one a thumbs-up, they stood up on their booster seats to stretch their arms even higher in the air — like two tiny Statues of Liberty at my kitchen table. That’s what I like to see.
Get the recipe for Ginger Pork Over Pasta with Sugar Snap Peas at Foodlets.com.
Surviving a round of Cutthroat Kitchen is no small feat, and for most chefs, each of the 30 minutes on the clock is precious. On this week’s all-new episode, however, one competitor learned what it’s like to attempt a round in half that time — in only 15 quick minutes.
In what judge Jet Tila deemed “the worst sabotage I think I’ve heard of,” Alton announced halfway through Round 2′s huevos rancheros challenge that the mid-round sabotage was to begin the entire challenge over again, from scratch. Chef David was gifted this task, and he was ultimately forced to not just start over in cooking, but to also grocery shop and prep his ingredients for a second time. “It totally makes sense why his dish didn’t come together,” Jet noted to Alton during the host’s After-Show. “You can’t hit the reset button,” Alton added.