by Maria Russo in Recipes, September 30th, 2013
by Dana Angelo White, September 30th, 2013
Forget about the dry, tough scrambled eggs of breakfasts past. Sunny Anderson is introducing a new recipe that promises light, fluffy results full of flavor every time. Packed with crunchy tortilla strips, tender vegetables and pepper Jack cheese, her San Antonio Migas (pictured above) from Food Network Magazine are next-level eggs with Southwestern flair. “Migas are scrambled eggs with personality and texture,” Sunny recently told the magazine, which means they’re similar to the classic morning meal your family craves but dressed up with creative ingredients and textures.
The secret to making migas is layering flavors and incorporating them into whisked eggs before they’re scrambled. To start her 20-minute recipe, Sunny sautes tortilla strips until they’re buttery and crisp, then adds colorful bell peppers, green chiles and sweet onions. Together, the chips and vegetables will offer both crunchy and tender textures in the finished dish, while the eggs will be soft after just a few minutes of stirring. Be sure to lower the heat on the stove once you add the eggs to the pan, as too high a flame can dry them out quickly. Before serving, mix in chopped tomatoes, then top with creamy cheese for a fresh, bold finish.
by Sara Levine in Recipes, Shows, September 30th, 2013
Have the desire to eat more vegetables but find yourself always turning to the same familiar picks? Figure out which other veggies might be in your comfort zone with these comparisons.
If you like kale, try Swiss chard
This popular leafy green has a...
by Maria Russo in Shows, September 29th, 2013
On Rachael vs. Guy: Kids Cook-Off, Rachael and Guy coach teams of talented kid chefs to culinary victory. Here on FN Dish, we’re serving up some of the mentors’ best family-favorite, cook-together recipes in a friendly face-off. Whose dish scores more points with your family? Cast your votes below!
To celebrate the Kids Cook-Off finale, this week is a showdown of sweets. First up, the mentors bring you dueling recipes for dessert-in-a-glass.
by Joseph Erdos in Shows, September 29th, 2013
No matter the competition, judges aren’t shy about their desire to receive thoughtfully plated dishes. After all, the saying goes that we eat with our eyes before our mouths, and it’s important for food to look as appetizing as it tastes. But oftentimes contestants take the notion of inspired plates too far, opting to include edible — or not — garnishes atop their offerings. In a supposed effort to showcase their commitment to elegance and simple visual appeal, they end up self-sabotaging what would have been a fine meal with unnecessary toppings.
A frequent judge on Cutthroat Kitchen and Iron Chef America, Simon Majumdar knows what he likes to see on a plate, and superfluous finishes is not on his list of must-haves. In this week’s battle, several chefs learned the hard way that too much of a garnish — or the inclusion of something inedible — could be disastrous, as he explained on Alton’s After-Show. “Putting … what was for all intents and purposes a Christmas tree atop your steak is not a good idea,” Simon said of the oversize sprig of rosemary on one contestant’s steak. “Chefs really need to learn how to garnish when they’re doing a competition like this.”
by Joseph Erdos in Shows, September 29th, 2013
On tonight’s finale of The Great Food Truck Race, three teams put in their last push to make as many sales as they could while battling challenges thrown at them by Tyler. However, only two teams made the last leg of the race, as one was eliminated right in the middle of the episode. The final two teams did their best to secure prime locations in Arlington, Va., and then in Washington, D.C. But by the end it was clear that one team had succeeded in accomplishing Tyler’s final challenge. Would that put them in the path for the win, or would the other team’s sales beat them to the punch? FN Dish has the exclusive interview with the winning team.
SPOILER ALERT: Find out who won
by FN Dish Editor in Community, September 29th, 2013
On tonight’s finale of Rachael vs. Guy: Kids Cook-Off, the kid chefs cooked a family-style meal for a group of celebrity chefs who were led to believe that they were eating food cooked by adult contestants from Celebrity Cook-Off instead. Jaws dropped once the curtains were drawn to reveal eight little kids. After the guest judges evaluated each kid’s show pitch, it was time for tallying up the final scores. With an award of a Web series on the line it was a close race, but only one kid could win the ultimate prize.
SPOILER ALERT: Meet the winner and watch the new Web series
by Robin Miller, September 29th, 2013
If you’re looking for a way to incorporate more veggies into the little ones meals, try roasting them. Here, Tyler Florence relies purely on honey for sweetness when it comes to his simple roasted sweet potatoes — this week’s Most Popular Pin of the Week. Don’t be surprised when your family asks for seconds.
For similar inspiration for healthy kid-friendly recipes, visit Food Network’s Kid-Friendly Meals board on Pinterest.
Get the recipe: Roasted Sweet Potatoes with Honey and Cinnamon
by Toby Amidor, September 29th, 2013
If mushrooms aren’t a regular part of your weekly menu, you might want to change your routine. Considered a “low-density” food because they make you feel fuller on fewer calories for longer periods of time, mushrooms also dish up i...
by Dana Angelo White, September 28th, 2013
These days, you can’t miss the yogurt aisle. Markets now have two, three or more cases designated to this creamy delight. But with so many choices, it’s easy to become overwhelmed and confused on which is healthiest.
Added vs. Natural Su...
If gluten-free cereal is on your shopping list, check out these tips and top brands before your next trip to the store.
Thanks to a new FDA ruling, all gluten-free products will have to meet strict criteria to be labeled as suc...