by FN Dish Editor in Community, Recipes, April 14th, 2013
by Toby Amidor, April 14th, 2013
Instead of ordering takeout, opt for this week’s Most Popular Pin of the Week, Food Network Magazine‘s Bacon and Broccoli Rice Bowl. This homemade version of an Asian-inspired favorite is flavored with soy sauce and sesame oil, then finished with a sunny-side-up egg.
For more everyday recipe inspiration, visit Food Network’s Let’s Cook: Recipe of the Day board on Pinterest.
Get the recipe: Food Network Magazine‘s Bacon and Broccoli Rice Bowl
by Maria Russo in Family, Recipes, April 13th, 2013
From choosing the greens to pouring the dressing, building a healthy salad requires some thought. Selecting the ingredients carefully or you can end up with a 1,000+ calorie meal.
Work Your Way Up
Start from the bottom and work your way up to the dr...
by Robin Miller, April 13th, 2013
Are family dinners a struggle in your home — you all but begging your little ones to eat something other than packaged pizza, chicken nuggets, and macaroni and cheese while your kids stare back at you, adamantly refusing even a taste of something more wholesome? If so, know that you could be in for more manageable suppers simply by letting them eat the meals they want but opting for homemade versions of them, instead of relying on store-bought varieties. While it’s indeed best to attempt to patiently introduce children to diverse groups of food, that approach may prove unrealistic in many homes. In those cases, embracing kid-friendly foods in from-scratch recipes for pizza, chicken nuggets, and mac and cheese may make for happier times at the dinner table. Your kids will be pleased because they’ll think they’re enjoying their favorite meals, and you’ll feel better knowing they’re eating wholesome, home-cooked food. Check out Food Network’s top takes on classic kid-approved picks like pizza, chicken nuggets, and macaroni and cheese below to find must-try meals that will satisfy even the pickiest eaters in your home.
Just like traditional pizza, Jeff Mauro’s Pepperoni Pizza Pockets (pictured above) boast creamy mozzarella cheese, pepperoni and a crunchy crust, but they’re formed into easy-to-eat pouches instead of an open-faced pie. The secret to Jeff’s recipe is starting with prepared pizza dough; having one on hand makes meal prep a cinch and ensures that these golden-brown beauties can be ready to eat in less than an hour. Serve each pocket with a side of Jeff’s sweet tomato-basil sauce, and let your kids indulge in this eat-with-your-hands meal with deliciously simple dunking.
Keep reading for more recipes
by Maria Russo in Shows, April 13th, 2013
In France they call it “en papillote”. In Italy, it’s “al cartoccio”. In America, we call it parchment cooking. What does it mean? Very simply, it’s a cooking technique that involves wrapping food, typically fish, chi...
by FN Dish Editor in News, April 12th, 2013
Week after week, Chopped fans tune in to watch four eager chef competitors take their places in the kitchen for a chance to outcook the chopping block and score the coveted title of Chopped Champion. Not only facing off against each other, the contestants battle baskets full of mystery ingredients like shad roe sacks, black garlic, pig ears and duck hearts — products and produce that are so unusual that some chefs have neither seen nor tasted them before in their career.
Working with such oddball selects surely invites a host of unique problems, including overcooked proteins and underdone grains, but the most-common mistake made among chefs isn’t one resulting from obscure ingredients. Instead, it’s something that trips up even home cooks as they prepare everyday meals for their families.
Speaking to a crowd at the Borgata Hotel Spa & Casino in Atlantic City, longtime Chopped judge Geoffrey Zakarian said that the most-prominent error in competitors’ dishes is seasoning. No stranger to the highs and lows in the Chopped kitchen, he’s tasted his share of meals that have proved to be near disasters simply because chefs used too little of two of the most-basic ingredients found in restaurant and home kitchens alike: salt and pepper. “Nobody puts salt and pepper in their food,” he said. “Amazing. Shocking.”
What cooking conundrums do you struggle with in the kitchen? Tell FN Dish in the comments below.
by Marisa McClellan in Recipes, April 12th, 2013
Food Network is proud to announce that two digital apps, Food Network’s On the Road and In the Kitchen, have been nominated for Webby awards, one of the top awards honoring websites, interactive experiences and digital film and video.
You can help Food Network win the People’s Voice Award by voting on the Webby site.
We’re also thrilled to share that Food Network’s Thanksgiving Live! was named a Webby honoree, which is awarded to the top 15 percent of entries exhibiting remarkable achievement.
by Katie Cavuto-Boyle, April 12th, 2013
The first time I made meatloaf for the man who is now my husband, he took one look at the slice on his plate and asked, “You call this meatloaf?” And while it was certainly meatloaf to me, it was many moons away from the version he grew up eating.
Mine, which was closely related to the one my mom had always made, featured strands of grated carrots and potatoes running through the ground meat, and it was seasoned with plenty of minced garlic.
His meatloaf of memory was more closely related to the classic version, complete with moistened white bread kneaded in and a baked-on glaze of ketchup and brown sugar. I’m still trying to find an approach that marries our two ideal versions into one harmonious loaf. (I think there might just be deep lessons about life and marriage embedded in this search.)
I’ve actually found that we’re both most-happy when I don’t try to replicate either of our traditional meatloaves but, instead, opt for recipes that do entirely different things with ground meat, binders and seasonings. These days, we’re digging Eggplant Parmesan Meatloaf from Giada De Laurentiis.
Before you start cooking, read these tips
by Joseph Erdos in Shows, April 12th, 2013
With so many hip grains like quinoa and millet on the market it is easy to forget about options like wild rice. This nutty, fiber and nutrient-rich grain is not only good for you but when mixed with long grain brown rice it’s an inexpensive,...
This weekend there is a bunch of new episodes on Food Network that are sure to give you some great entertaining ideas and glue you to your seat with exciting action.
On Saturday, watch all-new episodes from Paula, Ree and Giada. First, boxer Laila Ali joins Paula in the kitchen to make some hearty favorites. Then Ree is cooking fun finger foods for a cousin sleepover party at the lodge. Later, Giada is hosting a luncheon for a group of special ladies.
Start Sunday morning with Jeff and his Italian-inspired sandwiches. Follow it up with some competition in the evening, beginning with a “Fan Favorites” episode of Cupcake Wars judged by special guest Lance Bass. Afterward, it’s Round 2 of Chopped All-Stars, where mega-chefs battle it out in the kitchen for a chance at competing in the grand finale. And finally, on Restaurant: Impossible, Robert helps a couple save their seafood restaurant and, in turn, save their family.
Read about the shows