Reinvented: Salsa 5 Ways for Cinco de Mayo

by in Holidays, Recipes, May 1st, 2012

salsa 5 different ways
Here in Food Network Kitchens, we love simple, classic recipes. We are also paid to think about food all day. So we’ve taken classic foods and drinks and reimagined them into three, four or five different ways. No standard recipes here, just the occasional technique and pictures. Think of it as a picture recipe.

Sometimes a basic pico de gallo isn’t enough. Check out these four spins on the classic.

Click here for salsa recipes

Is Sugar Toxic?

by in Uncategorized, May 1st, 2012
sugar on spoon

Is this sweet stuff toxic?

First fat was the enemy, then it was salt and now sugar. A recent episode of 60 Minutes titled “Is Sugar Toxic” had folks buzzing over Twitter and whispering at the water cooler. But is sugar really the enemy or is this...

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Salt Cod — Off the Beaten Aisle

by in How-to, April 30th, 2012

salt cod with roasted potatoes
If ever a food needed a brand overhaul, it’s salt cod.

Because nothing about that name inspires cravings. It actually sounds like something you spread on an icy walkway to keep people from slipping.

But salt cod actually has a rich history, especially in Portuguese and Spanish cuisine, which treat this simple ingredient with near reverence. Read more

Greek Night — Meatless Monday

by in Recipes, April 30th, 2012

spinach and feta pie recipe
Celebrate the flavors of the Mediterranean by cooking up a Greek-inspired feast tonight. Our meatless menu below is a three-course meal that mixes traditional tastes with new interpretations of classic recipes, including a cheesy vegetable pie, healthful salad and more.

Food Network Kitchens’ Spinach and Feta Pie (pictured above) is a contemporary take on a classic Greek favorite, spanakopita. Made with white rice, Swiss chard and golden raisins in addition to classic ingredients like garlic, spinach and tangy feta cheese, this savory pie is built atop layers of store-bought phyllo dough and baked until the crust is crispy and the filling warm.

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Tacos, Lightened Up

by in Uncategorized, April 30th, 2012
pork tacos

Leaner fillings and soft shells make for lighter tacos.

Fried shells, fatty meats and piles of high-cal toppings can make tacos a belly buster. But they don’t have to be; use our tips to give a healthier spin to this Cinco de Mayo favorite.

Nut...

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The Other Side of the Chopping Block: One Chopped Judge Moves On, Three Say Goodbye

by in Food Network Chef, Shows, April 30th, 2012

chopped judges
Last night we watched one of the most anticipated Chopped All-Stars episodes of the series. Four Chopped judges — Alex Guarnaschelli, Marcus Samuelsson, Marc Murphy and Chris Santos — took their place on the Chopping Block to compete for the fourth and final spot in the finale and $50,000 for their charity.

If you missed the show and recorded it, don’t read any further — we’re about to break down the episode, divulge the winner and chat with the runner-up.

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