by Maria Russo in Family, Recipes, April 27th, 2013
by Robin Miller, April 27th, 2013
Whether you’re grocery shopping to feed just yourself or an entire family of 10, it’s easy for your total bill at the checkout counter to reach an uncomfortably high price, even if you’re stocking up on essentials alone. But you shouldn’t have to sacrifice nutrition for the sake of your wallet, and indeed eating well on a budget is easy to do. The key to making wholesome meals without breaking the bank is knowing which products to buy — and knowing how to best put them to use to get the most out of them in dishes that your family will enjoy. Check out a few of Food Network’s favorite money-saving tips below, plus get can-do, kid-friendly recipes that are easy to prepare on a budget.
Make Each Ingredient Go Further
To stretch the value a somewhat pricey ingredient, like meat, mix it with far more inexpensive products that won’t distract from the overall taste or texture of the dish. The next time you make tacos, burritos or burgers, try swapping out a portion of the beef or chicken for mashed beans or rice; the supper won’t suffer, and you’ll use less meat to feed more people. In her recipe for Beef and Black Bean Sliders (pictured above), Ten Dollar Dinners host Melissa d’Arabian combines ground beef with cooked black beans to create moist, flavorful burgers on a budget. She forms the mixture into traditional patties, grills them and serves them on toasted buns with tangy coleslaw for a fuss-free 10-minute meal.
Keep reading for more tips and recipes
by Andrea Albin in Food Network Magazine, April 27th, 2013
Who doesn’t love mac and cheese? But do you also love the 500-600 calories and 15-25 grams of fat per cup that comes with it (and who has just one cup)? Truth is, you don’t need heaps of fat to create a creamy and sensuous macaroni and c...
by Maria Russo in Shows, April 26th, 2013
I have to admit that the April booklet, 50 Salad Dressings, was a crowd favorite in the Food Network Test Kitchen. As much as we love indulging in chicken wings, macaroni and cheese and all the other delicious dishes we’ve recently covered in our 50 Booklets, it was a welcome change to have tastings that involved salads and vegetables. We love greens in any form and what’s great about these recipes is that they aren’t just for lettuce: They can also be drizzled over steamed asparagus and sauteed broccoli rabe, or used for dipping steamed artichoke leaves. Here is an extra dressing recipe that didn’t make it into the booklet, but is a favorite of mine. It gets a complex, floral flavor from chamomile tea and has a slight sweetness that goes really well on sturdier, slightly bitter greens like frisee and escarole.
Creamy Chamomile: Steep 2 chamomile tea bags in 1/4 cup hot cider vinegar 10 minutes; cool. Blend vinegar with 2 1/2 teaspoons sugar, 1 teaspoon kosher salt and 1 large egg in a blender; gradually add 1/2 cup vegetable oil until creamy.
by Marisa McClellan in Entertaining, April 26th, 2013
When it comes to cooking on Chopped, much is made of each round’s mystery baskets, filled with four unusual and often disparate ingredients that chefs are required to incorporate into their dishes. While these oddball picks are, of course, what add deliciously addictive intrigue and drama to the show, it takes more than just a spread of peanut brittle, Marsala wine, durian and wonton wrappers to outcook the chopping block. If the competitors want to survive three rounds of intense culinary battle, they must utilize next-level appliances and advanced tools, in addition to a myriad of common and eccentric products alike, to transform the basket ingredients and create a winning plate.
To make sure competitors can do that as efficiently as possible within the short amount of time they have to cook, the culinary team that works Chopped has outfitted each chef’s prep station with ready-to-go equipment and stocked the pantry and refrigerator with almost every ingredient imaginable. FN Dish was curious about those supplies and wanted to know what kinds of ingredients are awaiting the chefs in the multiple nooks and crannies of Chopped Kitchen, so we turned to the culinary producer of the show to answer questions and provide an insider’s look at the set. Find out what she had to say below, then get an exclusive look at the kitchen, peek inside the refrigerator and see what’s on pantry shelves by browsing behind-the-scenes photos.
About how many ingredients are stocked in the pantry and refrigerator?
About 70 in fridge and about 200 in pantry
by Dana Angelo White, April 26th, 2013
My birthday is less than a month away, so I’m in the process of conducting my annual cake audition. I got in the habit of making my own celebratory cake some years back as a way to try out intriguing recipes and to stretch my baking skills a little. In the weeks before my big day, I make a few new-to-me cakes, in the hopes of finding something fun and tasty to serve.
Three years ago, I made lavender-infused cupcakes to take to a party in a friend’s garden. Two years ago, I layered and frosted my way to a triple-decker chocolate cake. Last May, I mixed things up with a strawberry-rhubarb pie. It didn’t hold candles well, but it received raves from my friends.
Recently, I’ve had cheesecake on the brain, so I decided to tackle a few different versions in the hopes of finding a worthy candidate. I started with Bobby Deen’s recipe for Ricotta Cheesecake. I was attracted by the fact that it’s lighter than traditional cheesecake — and it’s easy to put together. It can be made in a single bowl and doesn’t require a water bath to keep it tender.
My tasters and I came to the conclusion that while it’s not indulgent enough for a birthday, it may be the perfect spur-of-the-moment cake for casual gatherings. That makes it just perfect for The Weekender!
Before you start baking, read these tips
by Joseph Erdos in Shows, April 26th, 2013
A personal favorite of mine, these deliciously chunky nuts are good for more than just munching.
Buttery flavor, big crunch, and subtle sweetness sums up these medium-sized round nuts. Although native to Australia, Hawaii has since ...
by Joseph Erdos in Shows, April 25th, 2013
Start the morning off this Sunday with mouthwatering new episodes of Guy’s Big Bite and Sandwich King. Guy makes a delicious meal of turkey lasagna packed with cheesy goodness and Jeff learns the secrets to making classic Vietnamese sandwiches. In the evening tune in for a special birthday treat on Cupcake Wars as the competitors battle to win the approval of guest judge and birthday girl Tiffani Thiessen. Afterward, in the fourth round of Chopped All-Stars, celebrities Johnny Weir, Joey Fatone, Laila Ali and Judy Gold descend upon the Chopped kitchen to compete for the first time. Last, Robert Irvine must contend with some creepy crawlers in his next restaurant redo.
Read about the shows
by Joseph Erdos in Shows, April 25th, 2013
Nikki Beach is a high-profile restaurant and resort concept with 10 international locations that cater to the wealthy. Jack and Lucia Penrod, who opened their first location in Miami Beach in 1998, were looking for an executive chef for their new location in Ibiza, Spain. Anne Burrell and the Chef Wanted
team were called in to help with the search. After two grueling tests and dinner services, an offer was extended to Chef Jouvens Jean.
by Jennifer Perillo in How-to, Recipes, April 25th, 2013
Chef Wanted comes to a jet-setting finish on tonight’s episode at a special time of 9pm/8c. Watch as Anne Burrell brings in four candidates who are fighting for a chance to get the executive chef position at the new Ibiza location of upscale restaurant Nikki Beach. The chefs will be put through two rigorous cooking tests at the restaurant’s Miami Beach location. The two remaining finalists will each get a chance to prove themselves to the owners in a dinner service, but only one will be offered the new position.
Right afterward at 10pm/9c, watch the premiere of Food Network’s new series Giving You the Business, hosted by NBA star Walter Bond. On this episode, four unsuspecting employees of restaurant franchise Famous Famiglia Pizzeria will be secretly tested in a series of outrageous challenges designed to gauge their skills at running a business. With hidden cameras capturing every move, the strongest candidate will walk away with the keys to the franchise.
Watch a preview of the new show
You learn so much about people when you step out from behind the computer screen. I’ve been on tour for my debut cookbook, Homemade with Love, and it’s given me a chance to connect with readers in a way I never imagined. One person at my Chicago book signing inspired me to start a miniseries of sorts here, called The Good Cook.
Too often I hear people say they’re not good cooks. A little digging, though, and it turns out the way we see ourselves isn’t always in line with the way the people we love view us. Being a good cook shouldn’t be defined by how many recipes we know. The real determining factor in being a good cook is a rather simple litmus test: 1) do you like what you cook? and 2) do the people you prepare meals for enjoy what you cook? When I asked these questions at a few separate events, it turns out most people answer yes to both.
The real root for many people judging themselves so unfairly in the kitchen is they feel like they’re always cooking the same few favorite recipes. It’s really about expanding your comfort zone and, in some cases, learning a few new techniques. That’s where I come in. Over the next few posts, I’m going to explore techniques and tips to help get you out of your cooking rut. Please leave a note in the comments, letting me know which recipes or ingredients are on your “must-learn” wish list. Today, I’m going to start with an easy upgrade, a simple way in which you can add some oomph to your everyday meals.
Learn how to make a compound butter