by Maria Russo in Recipes, January 27th, 2014
by Sally Wadyka, January 27th, 2014
Rich, hearty and deliciously creamy, macaroni and cheese may be the ultimate comfort food, but that doesn’t mean you can’t dress up the everyday casserole with some healthful additions. Whether you round out the meal with juicy tomatoes, mild-tasting cauliflower or bright-green broccoli, there are indeed ways to incorporate fresh flavors without losing the decadence of the traditional recipe.
Food Network Kitchens put its spin on the indulgent classic with Creamy Baked Macaroni and Cheese with Kale and Mushrooms (pictured above), a big-batch supper that’s simple enough to make on a weeknight. After making a triple-cheese sauce with cheddar, Gruyere and cream cheese, mix in the pasta and add garlic-laced kale, plus meaty sauteed shiitakes. “Don’t be alarmed by how much kale you start with for this recipe,” the Kitchens chefs write. “It will cook down quite a bit and pairs deliciously with the creamy pasta and shiitake mushrooms.” Finish the casserole with seasoned breadcrumbs and bake it for just a few minutes until the topping is crispy, and the cheese is gooey and bubbly. Just like with any baked mac and cheese, it’s important to not overcook the noodles in the water, since they’ll finish cooking in the oven. It’s best to remove them when they’re al dente, so they don’t turn mushy when they’re baked.
by Maria Russo in Food Network Chef, January 27th, 2014
True, cooking from scratch with the freshest ingredients is a surefire way to create a delicious and nutritious meal. But then there’s dinnertime reality: Getting home from work and needing to put a meal on the table in not a lot of time. Happ...
by Maria Russo in Shows, January 26th, 2014
When it comes to the big game, no one tackles football food quite like Sunny Anderson. She’s a passionate football fan with a knack for turning out touchdown-worthy classics like wings, chili, dips and nachos at home, and her kickoff plan for easy entertaining is a cinch to follow and guarantees stress-free hosting. Just in time for next weekend’s big game, FN Dish chatted with Sunny to find out her ultimate team matchup and go-to chili toppings, plus learn what she’ll be cooking for the celebration and a few good-to-know party tips. Read on below to hear from Sunny, then watch her video to find out more about her kickoff solutions.
What is your dream team matchup for the big game?
Sunny Anderson: I think my dream matchup … would be Jets versus Giants. Let’s just settle it. The Giants are better. Let’s just grudge-match settle it.
What will you be cooking for the big game this year?
SA: I’m cooking everything. Usually I do a smorgasbord of wings. So I like to just do, like, two or three wings. So it’s usually going to be the basics, which is like a good spicy wing — a Buffalo wing — and then I go crazy from there, so definitely my PB&J Wings, and then I’m in love with Sticky Onion Crunch Wings, another recipe that I just put together. And then just lots of, like, dips; I have a crab-avocado, guacamole-type thing. And then you’ve gotta have dessert, because to me, dessert is like what you serve when you’re ready for people to go home. It’s your cue to leave when the coffee and dessert comes out.
Hear more from Sunny
by Sara Levine in Events, Recipes, January 26th, 2014
recently told FN Dish his top pieces of advice
for Cutthroat Kitchen
competitors, and among them was to “always leave the pantry with something that has salt in it.” This strategy for success would have proved especially useful during tonight’s brand-new episode, as three out of the four chefs were prohibited from using any salt in Round 1 after Chef Emily won the exclusive right to it. But while those rivals may have suffered bland food on account of sabotage, Emily, too, offered an improperly seasoned dish to judge Antonia Lofaso, and it ultimately cost her the competition.
It turns out that what ultimately did in Chef Emily wasn’t a high prevalence of salt but, ironically enough, the drastic underuse of her high-priced ingredient. “There’s something about when you got it, you’re afraid to use it, I guess,” Alton told Antonia as the two dished on the challenges during the host’s After-Show. According to Antonia, Chef Emily’s sweet potato fries were far too sweet, served with maple syrup and bacon. “There was just no balance of anything ’cause it was like a sweet fry, then a sweet sauce,” Antonia explained. “I think maybe, like, rendering the bacon fat and using that — the fat — and the maple and the crushed bacon would have just given it more balance.”
by Toby Amidor, January 26th, 2014
For some, the big game next Sunday is all about the Seahawks and the Broncos. For others, who wins the football matchup is secondary to what’s on the game-day menu. While football-watching favorites like Buffalo wings and multi-layer dips are best made the day of the game, we like to zone in on make-ahead desserts. All that spicy, salty game-day food needs to be balanced out with sweet treats, and these hand-held blondies are sure-fire crowd-pleasers that take just 30 minutes to prepare. Even the die-hard chocolate fans at your party won’t be able to resist them.
Check out our step-by-step how-to for touchdown-worthy blondies.
by Cameron Curtis in Entertaining, Events, January 25th, 2014
The hustle and bustle of everyday life may have you skimping on lunch. But having a set plan can help bring order to the most hectic of schedules. Here is one week of delicious lunches.
Day 1: Hummus and Veggie Sandwich
Start your week with a Meatle...
by Maria Russo in Recipes, Shows, January 25th, 2014
In keeping with the spirit of the first outdoor, cold-weather Super Bowl next weekend, we rounded up a few grilled favorites that make great game-day eats no matter what the temperature. If you’re not down with donning gloves though, never fear; all these recipes can also be made indoors on a grill pan.
1. Texas Hold-ums Mini Chipotle Beef Burgers with Warm Fire Roasted Garlic Ketchup (pictured above)
Rachael’s mini burgers can feed a crowd and only take 16 minutes to come together. They’re spiced up with chipotle peppers, onions and grill seasoning, then topped with smoky cheddar cheese and a homemade fire-roasted ketchup.
Click here for more recipes
by Dana Angelo White, January 25th, 2014
Just in time for next week’s big game, the co-hosts on The Kitchen — along with Rob Del Balzo, a caterer — created a super snack platter worthy of not just any tailgate but the ultimate football showdown. This “snackadium,” modeled after a traditional football stadium, was almost overflowing with classic and creative munchies alike, including fresh vegetables, crackers and pretzels, plus pigs in blankets and Jeff’s meaty mortadella sandwiches.
More photos and snack recipes
by Joseph Erdos in Shows, January 25th, 2014
By now, most people know that increasing their intake of whole grains can help them reap more nutrients, lose weight, lower levels of “bad” cholesterol and support digestive health. But in the kitchen, some cooks find it hard to get exci...
On Monday’s upcoming episode of Rachael vs. Guy: Celebrity Cook-Off, the celebrities cook a game-day feast in a sports arena with judges Josh Elliott from ABC’s Good Morning America and Alex Guarnaschelli from Chopped. Josh and Alex will be determining who the two MVPs will be — and for the first time, that means immunity from possible elimination in a second round of cooking. In a sneak peek photo from the episode, both Josh and Alex are watching the celebrity contestants live and on CCTV, but something that one of the celebrities does has both of them making faces.
What do you think Alex had to say? Is she comparing the competition to judging on Chopped? Did one of the contestants commit a culinary sin? And what’s with Josh’s smirk? Does he agree or disagree with Alex’s comments?
Write Your Best Caption and Get a Sneak Peek of the Challenge