by Jackie Alpers in Holidays, How-to, April 17th, 2014
by Sara Reistad-Long, April 17th, 2014
Sprinkles turn regular old eggs into amazing, dye-free, edible works of art, with minimal effort and maximum fun. These hard-boiled eggs bejeweled with pastel-colored nonpareils make an extra-special addition to any Easter egg hunt or Easter basket. Here’s how to make them. Read more
by Joseph Erdos in Shows, April 17th, 2014
In this week’s news: Mondays get even more meatless; the world learns what happens when a household bans sugar (hint: a book deal); and coupon-clipping takes a healthier turn.
Hitting the Beach — and the Tofu
Why book Canyon Ranch when y...
by Allison Milam in Holidays, Recipes, April 17th, 2014
Kitchen Casino uniquely combines cooking with gambling-themed games that not only test chefs’ abilities to think — and cook — on their feet, but that also test their abilities to strategize, whether that means playing the game fairly or a bit dirty. At the start of the show, four chefs enter the casino, but after three rounds, only one chef can leave as the winner. That person has the opportunity to triple his or her earnings in a final game of chance — but there is a risk of going bust, which means leaving empty-handed. But without risk, there is no reward.
If you haven’t already tuned in to the new show on Mondays at 9|8c, FN Dish breaks down the game, round by round.
by Amy Reiter in News, April 17th, 2014
Fast forward to Sunday morning, when the Easter bunny has come and gone, the last eggs in the yard have been hunted and the heads of marshmallow Peeps have been nibbled off. After such a busy morning, the only thing left to do is eat. This Sunday, load up on seasonal side dishes that stack up to your family’s Easter ham. Not only are the ingredient lists oh so spring, they’re also as easy to make as it gets.
If you haven’t snatched up some in-season peas at the market yet, there’s never been a better time. Food Network Magazine’s Creamy Spring Peas with Pancetta (pictured above) combines a trio of fresh English peas, crunchy sugar snap peas and sliced snow peas with pancetta and cream.
Cooked down with white wine till soft and sweet, Creamed Vidalia Onions by Food Network Magazine are a sure brunch standout. The additions of cream and savory breadcrumbs don’t hurt either.
by Sally Wadyka, April 17th, 2014
The Great Gefilte Fish Shortage of 2014: The Passover Seders have come and gone, and many families, it seems, had to do without a holiday staple: gefilte fish. The oval fish patties — often made from whitefish, as well as carp and perhaps pike, mullet or even salmon — are in short supply this year, The New York Times reports, because of icy conditions on the Great Lakes and in western Canada. “In all my years making gefilte fish, it has never been this bad,” said Benzion Raskin, owner of Brooklyn’s BenZ’s Gourmet, which has been turning away customers. “I can’t remember a time with so little fish.” There are those who love gefilte fish and those who love to hate it — and then there are those who eat it for unusual reasons. “It may taste like cat food,” locavore fish store owner Peter Shelsky told the Times, “but that’s why I love it.” [The New York Times]
Craving Doughnuts? There’s an App for That: You may never have another doughnut emergency. A new app called Doughbot promises to keep you just a tap away from finding “every doughnut shop in your area” — whether you’re looking for “old-school shops or hipster-hyped cronut purveyors” — with directions, reviews and Instagram-powered galleries. “I was amazed at how many donut places are in walking distance from my office,” enthused one user. Fun, though perhaps not the best app for dieters. [iTunes via Huffington Post]
by Joseph Erdos in Shows, April 17th, 2014
Long a mainstay of South Asian cooking, turmeric adds zing to curries and other dishes. But it has also been used in Eastern cultures for thousands of years for its medicinal properties. More recently, turmeric has caught the attention of Western...
by Guest Blogger in Entertaining, Holidays, April 16th, 2014
Among the many things that define the United States, foods are at the top of that list. And every region has its specialty, whether it is lobster rolls from the East, chili from the North, shrimp and grits from the South or tacos from the West. On the new series America’s Best Cook, Sundays at 9|8c, home cooks from the four corners of the country have come to Food Network headquarters to be mentored by FN chefs and battle it out for a chance at winning the title of America’s Best Cook.
To coincide with the show, FN Dish has launched the Regional Foods Face-Off, a bracket challenge in which you, the fans, can vote for your favorite regional food. The editors have narrowed it down to four famous dishes from each of the regions, but after four rounds of voting, only one dish will come out on top. Round 2 is now closed. Vote in Round 3.
Click Here to Vote in Round 2 Now
by Joseph Erdos in Recipes, Shows, April 16th, 2014
by Camille Styles (photos by Kate LeSueur)
I love hosting parties with guests of all ages — they’re the perfect opportunity to get creative, explore a fun theme, and add a touch of whimsy to the decor for an event. For this year’s Easter celebration, I wanted to create an outdoor event that would be fun for kids and parents alike. I didn’t have to look further than my daughter’s own nursery to find inspiration — the illustrated works of Beatrix Potter. The English author’s collection of sweetly illustrated children’s tales provided just the right tone for my backyard bash, and her Tale of Peter Rabbit was the perfect source of cotton tailed inspiration. With fun carrot-and-ranch snacks served in tiny terra-cotta pots, homemade bunny-tail bunting, and fresh centerpieces made from garden vegetables, this was one Easter celebration that we’re pretty sure Peter himself would approve of!
by Joseph Erdos in View All Posts, April 16th, 2014
For this week’s Chopped Dinner Challenge, the chefs of Food Network Kitchen chose to feature the basket ingredient Key lime juice. The goal of this challenge was to prove that the citrus juice could be used for more than just the famous Key lime pie. This recipe for Key Lime Lamb Chops with Glazed Carrots turns the juice into a sweet-tart sauce called a gastrique, which glazes the carrots and gets used as the serving sauce for the roasted lamb racks. With its combination of flavors, this dish is the perfect spring awakening for the palate. Plus, it makes a nice addition to the Easter holiday table.
On America’s Best Cook, Sundays at 9|8c, home cooks battle it out for the chance to win the title of America’s Best Cook, all while representing their specific region of the United States. The cooks are split into teams from the North, South, West and East. Each of these regions has its characteristic foods that make up an integral part of its identity. To celebrate the new competition show, each week during the season, FN Dish has the top 10 reader-recommended eats from one of the regions. This week it’s all about the North.
When you think of the North, meat is one of the first things that come to mind — lots and lots of beef and pork especially. But the North is also known for ethnic cuisines, including eastern European, Mediterranean and Middle Eastern. Many now long-established restaurants were originally opened by immigrant families and have been passed down through the generations. There you’ll find foods like gyros, goulash, sauerbraten, lasagna and so much more.