by Maria Russo in Shows, March 23rd, 2014
by FN Dish Editor in Community, March 23rd, 2014
Leaving behind pasts in Washington, D.C., Tim and Jennifer moved south to Fort Lauderdale and soon set their sights on business ownership. Although Tim has vast experience in the food industry, he and Jennifer needed guidance when it came to finding a location to launch an Irish pub, so they looked to Keith Simpson and Buy This Restaurant. Together they scoured several potential hot spots before selecting a waterfront restaurant with both dock and road access.
FN Dish checked in with Tim soon after filming to find out how his brand-new business, now named McNabs Dockside, is progressing. Read on below to hear from Tim for the exclusive first update on McNabs.
How is construction going at McNabs Dockside? In what stage is the renovation, and when do you plan to open?
Construction is going great. We are approaching the final stage. We anticipate opening in May.
by Dana Angelo White, March 23rd, 2014
Ree’s chicken and spaghetti casserole is pure comfort food — and it’s also this week’s Most Popular Pin of the Week. She makes it easy by cooking all the ingredients in one pot, transferring that into a casserole dish and baking until the cheese topper becomes a bubbly. Don’t worry about twirling strands; Ree breaks the spaghetti into pieces beforehand for easy eating.
For more everyday recipe inspiration, visit Food Network’s Let’s Cook: Main Dishes board on Pinterest.
Get the Recipe: The Pioneer Woman’s Chicken Spaghetti
by Maria Russo in Contests, Shows, March 22nd, 2014
Here’s your guide to healthiest ground meat picks.
High in protein and iron, beef is arguably the most popular choice. Ninety-seven percent lean may appear to be the best choice, but cutting all of the fat will also slash too much of the ...
by Toby Amidor, March 22nd, 2014
While some authors may pride themselves on publishing cookbooks filled with intricate multistep recipes and lavishly elegant meal ideas for special occasions, Haylie Duff is no such writer, releasing a brand-new work, The Real Girl’s Kitchen, that cooks of every caliber can conquer with ease.
She stopped by The Kitchen this morning to introduce this recent release — based on her blog of the same name — and chat with the co-hosts about some of her favorite go-to dishes that are every bit as easy to prepare as they are deliciously satisfying. Together with Sunny Anderson, Haylie prepped two savory bites, Bacon-Wrapped Dates and Mushroom and Herb Crostini, which take the hassle out of entertaining, thanks to fuss-free preparation.
You can buy a copy of Haylie’s cookbook here, or you can enter to win one for free from FN Dish. We’re giving five lucky, randomly selected readers each a copy of The Real Girl’s Kitchen, and all you have to do to enter to win one is leave a comment below telling us your favorite recipe featured on The Kitchen so far this season (find them all here). You must include the recipe URL in your comment to be entered to win.
by Amy Reiter in News, March 22nd, 2014
This popular takeout fare tends to be on everyone’s speed dial. But it’s always good to know what the healthiest options are, especially when that deep-fried egg roll is calling your name.
Here are some phrases to look fo...
by Virginia Willis in Recipes, March 21st, 2014
The “Crustmaster” Moves On: Bill Yosses, who has been whipping up pies (President Obama’s preferred dessert) and other confections at the White House as its executive pastry chef since his appointment by Laura Bush in 2007, is packing up his whisk and leaving his post for new, as yet unspecified, ventures. Bill, whom President Obama affectionately called “the Crustmaster,” is credited with bringing a healthier approach to White House desserts and integrating more seasonal ingredients, including those grown in the South Lawn Kitchen Garden he helped the First Lady create. He has also worked closely with Michelle Obama on her Let’s Move! campaign. She said she was “incredibly sad” to see him go. Bill called the decision to leave — for personal reasons — “bittersweet.” [Obama Foodorama]
Chocolate — Best Health Food Ever: If you ever wonder who or what to thank for all that is good about chocolate — in addition to the unparalleled joy of eating it — look down at your belly. The bacteria in your gut, NPR reports, are responsible for breaking down the antioxidants in dark chocolate and converting it into the compounds that help our hearts, lower blood pressure, reduce inflammation and help regulate appetite. The findings, presented this week to the American Chemical Society by Louisiana State University, hold for cocoa powder. Alas, John Finley, the food scientist behind the study, says the results “don’t translate to a Hershey bar.” He notes, however, that “cocoa powder goes well with many foods. I put it on my oatmeal every morning with berries.” [NPR’s The Salt]
by Marisa McClellan in Recipes, March 21st, 2014
There’s nostalgia associated with comfort food. Comfort food is food that is simple, solid and reminds us of childhood. Buttery, rich pound cake might very well be the ultimate down-home comfort dessert. It’s the cake that consoles as well as celebrates. It’s the all-purpose cake that’s perfect for birthdays, baby showers, funerals and everything in between. Pound cake is the slice of cake served with gossip and coffee to the neighbor down the street as well as for a baby’s first birthday. It’s the solid understudy waiting patiently under the cake dome, ready to step in at a moment’s notice. Read more
by Amy Chaplin, March 21st, 2014
During the winter months, when most of the farmers markets in my area are closed, I find that I almost always default to the same five vegetables at the grocery store. We can eat only so much broccoli, cauliflower, Brussels sprouts, cabbage and kale, however, before edible fatigue sets in.
So I’ve been making a point to reach for vegetables outside of the standard five. I picked up a bag of snow peas recently, which made for a nice treat. Beets have made several appearances. And fennel has been hopping into my shopping basket a lot lately.
Fennel is actually a great vegetable to have in the crisper drawer, because it can do a variety of things. You can mince it and saute it into soups and stews in place of celery. You can shave it finely and dress it with a simple vinaigrette. It makes a very nice quick pickle. And as I learned recently, it works beautifully as a gratin.
I used Ina Garten’s recipe for Parmesan Fennel Gratin. She is the queen of simple, lush dishes, and this recipe did not let me down. She has you core the bulbs and cut them into two to four wedges. They get a dose of wine-fortified stock, are dotted with butter and covered with foil. You slide the pan into a hot oven and let them braise until they are entirely tender.
Quinoa is fast-cooking, versatile and protein-packed. Keep a pot of the cooked grains on hand (using the basic recipe below), and these meals will come together in 10 minutes for a nutrient-rich breakfast, lunch or dinner.
Soaking the q...