When made with different colors of jam, these little cookies are reminiscent of a pretty collection of jewels. They satisfy both the need for something nutty and crisp and any desire for big fruity flavors — all in one bite. The combination of...
With just enough spring sun to warm their little cheeks, Easter is one of the sweetest days of the year for kids — and these are some of our favorite ways to celebrate. We’ve got surprisingly simple cookies, cupcakes, brownies and even a few sugar-free options. Here’s to a happy Easter ahead!
1. Easter Bunny Cake: Complete with coconut “fur,” this bunny cake is surprisingly simple to make (hint: It starts with a boxed cake mix!)
2. Little Lamb Pull-Apart Cupcakes: As a busy mom of three small fries, I love the idea of a specially shaped dessert I can actually make. Starting with a simple batch of 24 cupcakes, this recipe lays out exactly how to do it.
3. Giant Easter Egg Cookie: Another crowd-pleaser for busy cooks, this awesome egg can be as easy as baking a batch of store-bought cookie dough.
4. Hard-Boiled-Egg Chicken Family (pictured above): The lengthiest step in this easy creation is boiling the eggs. If you’ve got the eggs, a carrot and a few chia seeds, you can do this one in minutes.
Passover kicked off on Monday night, with Jews all around the world sitting down to break matzo — the unleavened “bread of affliction” that commemorates the Jews’ speedy exodus from Egypt, from slavery to freedom, more than 3,000 years ago — with family and friends at the traditional festival meal known as the Seder. Tonight, the second Seder will take place, and for those keeping the Passover tradition, matzo (not to mention matzo balls and matzo ball soup) will become a staple of their diets for the bread-free duration of the eight-day holiday. Here are a few quick clicks about the humble, flat cracker:
Don’t Call It Tasteless: Dan Pashman, creator of the food podcast The Sporkful and co-host of the Cooking Channel Web series Good to Know, is a fervent defender of matzo. “In a typical cracker you kind of have one or two options,” he tells NPR’s The Salt. Either it will be “crunchy but … also be very oily and salty,” or it will be like a “table water cracker, which is plain in flavor, but very flimsy” without a lot of crunch. Matzos, however, are both plain and crunchy. “It’s like a blank canvas,” Dan says; it’s a welcome base for any number of toppings. Dan also says “the degree of charring” differentiates one sort of matzo from another, and the holes are key as well. “There’s a lot of science behind those holes,” he says. [NPR’s The Salt]
Dissolving little tablets of dye into vinegar-spiked water and dipping hard-boiled eggs into the bowls was a rite of passage growing up. For my own children, though, it’s a foreign experience. It’s a myth you might say, like the Easter Bunny himself. We actually ate the cooked eggs growing up, and while egg salad was never my thing, I did love eating the freshly peeled eggs with a sprinkling of salt. It’s still my favorite way to enjoy them, with my Mediterranean Tuna Salad coming in as a close second.
My girls aren’t fans of eating hard-boiled eggs, though, regardless of how they’re prepared. Because one woman can eat only so many hard-boiled eggs, we usually skip the whole ritual. This year we’re mixing things up for the Easter holiday and driving to Toronto to celebrate with friends. Egg coloring will be in full swing. The girls will get to dip, tie-dye and color away, and I’ll be ready with some of my favorite recipes to put all those leftover Easter treasures to delicious use.
Soups and stews often get a bad rap as far as quick-fix meals are concerned, as the thought has been that they take hours of slow-simmering to achieve the fullest flavor. But with the help a few foolproof methods and go-to ingredients, it’s surely possible to turn out simple, ready-to-eat dishes in a flash.
Food Network Kitchen transformed the traditional slow-and-low tagine, a classic Moroccan stew, into a weeknight-friendly staple in its recipe for Shortcut Moroccan Vegetable Tagine with Couscous (pictured above). In place of meat, which may take hours to break down, this fuss-free supper lets vibrant vegetables, like tomatoes and butternut squash, shine, as they can become deliciously tender in mere minutes. Much like classic recipes, this one also boasts a mix of bold, warm spices — cinnamon and cumin — plus a bit of harissa for heat as well as chickpeas and chewy raisins for texture. For added freshness, sprinkle fragrant cilantro atop the tagine before serving, and round out the meal with fluffy couscous.
Hard-boiled eggs mixed with salt water are served as an appetizer...
A famed Iron Chef with multiple New York City restaurants, Marc Forgione is certainly no rookie cook, but that doesn’t mean he can’t dole out advice to those just beginning in the kitchen. Recently Marc hosted a hands-on cooking event wherein dozens of fans were tasked with manning the frying pan and making their own dinners, and while many guests were culinary novices, he guided them through the how-tos of making a successful hearty main dish. FN Dish was at this event and caught up with Marc to hear more about his take on elementary cooking, ask which go-to dish a beginner should learn and find out a few of his essential ingredients. Read on below to hear from Marc in an exclusive interview.
What’s the first dish a novice cook should learn to master?
Eggs. ‘Cause if you think about an egg, how many different ways can you cook an egg? Scrambled eggs, soft-scrambled eggs, hard-scrambled eggs, over easy, sunny-side up, soft-boiled, soft-poached, hard-boiled. It’s something that everybody has in their fridge all the time, and it’s almost like culinary school right in your refrigerator. Challenge yourself. When you figure out how to make the perfect sunny-side up, figure out how to make the perfect over easy.
With one swift auction and a bit of bad luck, Cutthroat Kitchen competitors could have all of their seemingly necessary tools and food products taken away from them and replaced with inferior items. From salt and knives to the stove and pans, nothing is safe in Cutthroat Kitchen, including the chefs’ workstations. On tonight’s all-new episode, contestants bid on a game-changing sabotage in Round 2’s enchilada challenge that forces one person to abandon his or her standard setup and fashion another one using a stocked toolbox. The catch? The workspace, heat source and cooktop must be built in and confined to a shopping cart. Was this challenge taking the competition too far and asking too much of one person during a 30-minute challenge? It turns out that the answer is no, as Food Network’s culinary team vetted and approved this sabotage prior to air.
Click the play button on the video above to watch the test unfold and see how one grocery store staple became a fully equipped cook space.
One single ingredient, peanut butter, does double duty in this week’s Most Popular Pin of the Week: It goes into the chicken’s poaching liquid, which then gets boiled down and chilled to create the dressing for this refreshing salad hearty enough for a main dish.
Get the Recipe: Chilled Peanut Chicken Noodle Salad