by Colleen Park in Recipes, February 26th, 2017
by Maria Russo in Recipes, Shows, February 25th, 2017
We have New Orleans to thank for more than a few dishes that can be enjoyed year-round, but there’s no better time to enjoy its influence than Mardi Gras. If you’re a long way away from the Crescent City, bring the flavors of the French Quarter home with fluffy beignets, mouthwatering po’ boys and a beautifully bedazzled king cake. Here are some of our favorite NOLA-inspired recipes to make for Mardi Gras.
Since Mardi Gras, or Fat Tuesday, has to do with indulging before Lent, we’d say beignets definitely deserve a place on your menu. Fried until they’re golden-brown and finished with a generous topping of powdered sugar, these sweet fritters take some time and care to make but are well worth the effort.
by Maria Russo in Events, News, February 24th, 2017
When it’s blustery and cold outside, few things will do the job of warming you up quite like a hearty casserole. But thanks to hectic schedules (and the ability to go from hungry to hangry in just a few minutes), there’s not always time to settle into the kitchen to prepare one. Enter: A timesaving solution. On this morning’s all-new episode of The Kitchen, the co-hosts introduced a duo of chicken pot pies, but neither was presented in the traditional big-batch format. Instead, these brand-new recipes put an individual-serving spin on the pot pie, proving that this tried-and-true favorite can be transformed in a speedy way. Read on below for two weeknight-friendly takes on pot pie, each a can-do meal fit for the whole family.
by Meaghan Cameron in Events, February 24th, 2017
The soft sand, the cool ocean breeze, the sound of partygoers mingling along the shore — this was the scene at the South Beach Wine & Food Festival on Friday night. This plus a whole lot of burgers, of course. Friday marked the 11th annual Burger Bash at SOBEWFF, and like in years past, Rachael Ray hosted the fan-favorite extravaganza, which brought together nearly three dozen chefs from across the country. As hungry burger enthusiasts lined up to sample chefs’ between-the-bun offerings, all-star judges, including Ayesha Curry, Rev Run, Adam Richman and Emilio Estefan, took their places on a perch inside the tents to get down to the business of tasting as well. Up for grabs this year was the sought-after Schweid & Son’s The Very Best Burger Award, which would be decided by the judges, and the equally coveted Heineken Light People’s Choice Award, which celebrates the chef or restaurant that earned the most votes from guests. After reveling in the meaty burgers (and plentiful sides) on display, we watched as two restaurants earned the highest honors. Read on below to find out who took home the trophies, and take an insider’s look at some of our favorite bites from the night.
by Amy Reiter in News, February 24th, 2017
Cassoulet was born, as many deep-rooted comfort food dishes are, out of hunger and a need to use up leftover ingredients. At its most basic, it is a thick, stewlike casserole with duck, pork or other meaty bits, and meltingly tender beans under a golden crust. The correct way to make cassoulet is a point of contention throughout France with each village claiming it makes the authentic version. The cassoulet cook-off is to France what the chili cook-off is to the United States. Andre Daguin, a famous French chef, once said, “Cassoulet is not really a recipe, it’s a way to argue among neighboring villages of Gascony.”
by Layla Khoury-Hanold in Restaurants, February 24th, 2017
You’re out and about, and suddenly you realize it’s the perfect time to enjoy a glass of wine — while on a ridge overlooking a gorgeous sunset, say, or in the midst of a stroll or picnic with your main squeeze. Wouldn’t it be great if a spout suddenly materialized from that fetching purse you’re carrying and began dispensing the wine of your choice?
Guess what: Someone’s come up with a solution. Bella Vita’s PortoVino wine purse comes with a hidden, zippered, insulated compartment into which you can tuck a removable 1.5-liter bladder that you can fill with your favorite hooch (high-end, to match the bag, of course).
by Joel Raneri in Shows, February 24th, 2017
Chefs’ Picks tracks down what the pros are eating and cooking from coast to coast.
As we approach the most-anticipated ceremony of the movie awards season, it’s time to roll out the red carpet — for your party spread, that is. Chefs share their picks for appetizers and desserts that range from decadent star-worthy snacks to an update on a concession-stand classic. To up the ante, pair snacks with celebratory bubbles, like red carpet-themed magnums of Piper-Heidsieck that will be poured at the ceremony. Read more
by Maria Russo in Events, News, February 24th, 2017
This weekend on Food Network, your favorite chefs are making some warming and crowd-pleasing comfort food. On Saturday morning, Ree Drummond is heating things up on the ranch with her Sweet and Sour Meatballs, Glazed Apple Dumplings and cheesy Welsh Rarebit. Then Trisha Yearwood is making some of her favorite childhood dishes, the co-hosts on The Kitchen are making the internet’s most-popular comfort foods, and Valerie Bertinelli is bringing Cuban flavors to her kitchen. Then, on Sunday afternoon, Giada De Laurentiis is hosting a Tuscan barbecue dinner party.
On Sunday evening, stand-up comedians are taking over Flavortown Market and navigating the grocery games with help from Food Network all-star chefs. Then on Worst Cooks, the mentees become the mentors as they teach Anne and Rachael how to make a dish.
by Elizabeth Brownfield in In Season, Recipes, February 23rd, 2017
The team here at Food Network is enjoying a mini spring break of sorts. Along with some of your favorite chefs and many of the most-revered names in the restaurant industry, we headed south to Miami and are spending the weekend at the South Beach Wine & Food Festival, which brings together stars like Bobby Flay, Alex Guarnaschelli, Trisha Yearwood, Guy Fieri and Giada De Laurentiis for four days of celebrating all things food and drink — and plenty of eating and drinking, of course.
Thursday marked the first night of this 16th annual culinary extravaganza, and in true Florida form, sun-kissed guests donned their sandals and packed into the seaside tents to join pals Alex Guarnaschelli and Valerie Bertinelli as they hosted an opening-night soiree. At Italian Bites on the Beach, as guests danced in the sand to the sounds of a live band, chefs and restaurateurs doled out some of Italy’s most-craved comfort foods, from pizza, pasta and saucy meatballs to lemony cupcakes and rich cannoli. And here’s the thing: ordinarily we wouldn’t consider these plates beach fare. After all, they’re often warm and covered with sauce, not often an ideal combo when you’re already sitting in hot, messy sand. But as we made our way from booth to booth, tasting each of the items up for grabs, we couldn’t help but realize just how right it is to eat Italian food on the beach.
by Colleen Park in Recipes, February 23rd, 2017
We’re in the final stretch of cold, grey winter…but we’re still a long way off from the season of juicy tomatoes and basil plucked from our backyards. Get yourself through the final stretch with these 8 beautiful salads showcasing vibrant winter veggies like ruby-hued beets, spicy pastel radishes, sweet-tart apples and jewel-like pomegranate seeds.
Earthy red beets, fresh mint, crunchy pistachios and a Greek yogurt based dressing combine to make our Beets With Creamy Balsamic Vinaigrette and Mint (pictured above).
When we’re struggling to get through the grayness of winter, more often than not, our thoughts turn to dinner. And on these wearying days, happiness looks a lot like a bowl of warm, stick-to-your-ribs mac and cheese. For all the dreamers with visions of cheesy pasta dancing in their heads, here are 6 versions worth fantasizing about.
Baked Macaroni and Cheese Recipe
Food Network Magazine’s recipe takes all the traditional elements of a baked macaroni and cheese dish and does one better. To start, a classic butter-and-flour roux takes a spicy turn with hot sauce, Worcestershire sauce, mustard powder and cayenne pepper. On the ooey-gooey side of things are four different cheeses: a blend of white American, sharp yellow cheddar and Havarti in the sauce; and grated Parmesan in the topping. To finish, the recipe calls for switching up breadcrumbs in the topping with crushed butter crackers.