by Foodlets in Family, May 19th, 2013
by Sara Levine in Recipes, Shows, May 19th, 2013
Who doesn’t love meatloaf? Well, plenty of people, actually — especially kids. The other issue is making it healthy enough to feel good about serving to your family. As the mom of three kids under age 4, I also need quick and easy techniques for getting dinner on the table fast. These are some of my favorite tricks to use (bonus, these work for meatballs, too):
1. Use organic whole oats in place of breadcrumbs in your favorite meatloaf recipe. Or combine half breadcrumbs with wheat germ to boost the nutritional value of your binder.
2. Add extra veggies. If your recipe calls for cooked onions or carrots, add 1/2 cup chopped frozen spinach, thawed, or finely chopped peppers. Neither will be detected. Even simpler: Just double the amount of veggies in the recipe.
3. Make it miniature. I always cook several small meatloaves instead of one big one. Everything is done (and smothered with ketchup) within 35 minutes, and everyone gets their own meatloaf.
by FN Dish Editor in Community, May 19th, 2013
To have a little summer fun with some of our favorite Food Network chefs, we challenged two prestigious groups — Chopped judges and Food Network Star winners — to a recipe showdown. All summer long, we’ll present head-to-head matchups of mouthwatering summer recipes from each team — from refreshing cocktails to fresh farmers’-market salads to the juiciest backyard burgers. By voting each week here on FN Dish, you’ll determine the winning recipes.
At the end of the summer, the team that tallies up the most wins will celebrate with an all-star Labor Day party menu. Who will prevail as Summer Showdown champion — Star or Chopped?
We’re kicking off the heated competition with three summer all-stars: frozen drinks, grilled steak and corn on the cob. Who made it best? Cast your votes below!
by Katie Cavuto-Boyle, May 19th, 2013
The secret to making this week’s Most Popular Pin of the Week, Giada’s five-star tiramisu, is layering the ingredients so that the raspberry jam and mascarpone-cream mixture turn crunchy lady fingers into soft, cake-like bites.
For more everyday recipe inspiration, visit Food Network’s Let’s Cook: Recipe of the Day board on Pinterest.
Get the recipe: Giada’s Raspberry Tiramisu
Watch Giada make this recipe
by Maria Russo, May 19th, 2013
There are a variety of non-dairy “milks” and products ranging from “cheese” to “ice cream” to “yogurt” available at most mainstream supermarkets. Depending on your reasons for choosing them in place of...
by Maria Russo in Family, May 18th, 2013
You heard it here first: Food Network Star is kicking off an all-new ninth season on Sunday, June 2 at 9pm/8c, and returning judge-mentors Alton Brown, Bobby Flay and Giada De Laurentiis will be there at the helm. This year the mentors are tasking 12 hopefuls with weekly Mentor and Star Challenges in the ultimate multi-month interview for the chance to earn their dream television job: their own show on Food Network. While the contestants bring with them a mix of backgrounds — including culinary school, restaurant management, private chef and food blogging — they have but one dream, which is to become the next Food Network Star. From now until next month’s premiere, Star Talk will introduce one finalist a day until you, Star fans, meet them on camera during the show.
Andres Guillama, 26, was born into a traditional Cuban family and grew up working at his father’s restaurant. After struggling with his weight, Andres changed his daily habits and lost 150 pounds. Now living in Waynesville, N.C., he’s a childhood obesity prevention coach working with children on the basics of nutrition. He’s eager to show viewers that healthy food is indeed deliciously satisfying, and he looks forward to showing them how to prepare it at home.
by Sarah De Heer in Contests, May 18th, 2013
Now that the days are getting noticeably longer and the weather considerably warmer, summer is on everyone’s mind, including your kids’. They’re likely eagerly awaiting a sunny, stress-free summer vacation, but before they can close the books on another school year, most will be forced to endure a few weeks of final exams, projects and reports. As moms and dads, you may not be able to help out your kids with their advanced algebra problem sets or their comprehensive timeline of World War I, but you can surely send them to school with a hearty breakfast in their bellies. Just in time for test-taking season, Food Network checked in with Julie Negrin, M.S., a nutritionist, who shared Nutrition 101 for Parents and Kids. Among other benefits, following her suggestions for serving must-have wholesome foods “can lead to kids who feel calmer, sleep better … and study more.” Read on below for some of her top tips, plus find family-friendly breakfast recipes to give your kids the fuel they need to succeed.
In place of cold cereals that are likely packed with unnecessary sugar, swap in a bowl of warm oatmeal. “Stick to whole food carbohydrates that are packed with nutrients,” Julie recommends, explaining that they “take longer to digest.” Food Network Magazine‘s Whole-Grain Breakfast Porridge (pictured above) is packed with healthful ingredients like red rice, steel-cut oats and barley, plus it’s sweetened with just a single cinnamon stick, fruit and a bit of brown sugar. Since the porridge is made entirely in the rice cooker, it’s a no-fuss breakfast that requires little attention. Your child is not an oatmeal eater? Try serving Food Network Kitchens’ Whole-Grain Waffles, which can be partially prepared the night before you plan to cook them.
Keep reading for more tips and recipes
by Robin Miller, May 18th, 2013
This past Tuesday, FN Dish announced that Melissa d’Arabian will be the newest Food Network star to join the FN Dish roster of writers, tackling everything from budget-friendly meals and ideas to sharing her own experiences as a working mom raising four young girls. Food, behind-the-scenes sneak peeks, parenting ideas — come back every other Thursday to read Melissa’s posts.
To celebrate her new column, we’re giving away five autographed copies of Melissa’s first cookbook, Ten Dollar Dinners. It’s packed with fresh meals — more specifically, 140 mouthwatering recipes, like Caprese Tartlets, Slow-Cooker Tortilla Soup, Grilled Two-Cheese Burgers and a Classic Apple Tart — for any night of the week.
You can order a copy right now, but we’d like to give you a chance to win one that Melissa has autographed. All you have to do is comment on this post by telling us which one of her recipes is your favorite and why (you must include the URL — find a list of Melissa’s recipes here). We’re giving away five signed copies of her cookbook to randomly selected and very lucky commenters.
Read official rules before entering
by Jennifer Perillo in How-to, May 18th, 2013
Cost-conscious cooking is on everyone’s to-do list these days. Selecting healthy and affordable food might seem like a challenge, but nutritious and inexpensive are not mutually exclusive concepts. Follow these tips so you can enjoy delicious ...
by Lauren Miyashiro in Community, May 17th, 2013
Today we’re talking steak as part of The Good Cook series. Generally, cooking steak involves a direct-heat cooking method, such as a very hot skillet, an oven broiler or taking it outdoors to the grill. Deciding which cooking method is best all depends on what kind of steak you bought, also known as the cut of steak.
New York strip, sirloin and rib eye, familiar steak house favorites, cook up quickly in a very hot skillet on the stovetop (I love using my cast iron), or on the grill. A rare to medium-rare steak needs only three to four minutes on each side. If you prefer your meat cooked medium or medium-well, finish it off in an oven preheated 350 degrees F to keep it tender and juicy.
Flank, skirt and London broil are best prepared using your stove’s broiler or on the grill. These cuts are also best served medium-rare; cook them about five minutes per side, otherwise they become too tough. The way you slice these cuts of steak is another important detail. Hold your knife at a slight angle, about 45 degrees, and slice it across the grain.
Food Network recently asked fans on Facebook for their best cooking advice. Many responded with advice from some of our all-star chefs, while others shared top tips learned in the home kitchen. Here are some of the highlights:
- Marina Muñoz: There are three and they are all from Ina. First, add coffee to enhance chocolate. Second, roll blueberries around in flour so they don’t sink to the bottom of muffins. And lastly, keep mashed potatoes hot by putting them in a double boiler before serving.
- Tina Banaszewski: Save rinds from hard cheeses like Parmigiano-Reggiano to use in soups or sauces. Drop in and take out like you would a bay leaf. So crazy how flavorful this is.
- Deborah Campbell: You can always add (seasonings), but you can’t take away, so add a little at a time.
- Amber White: Place a chilled disc of pie pastry into a floured two-gallon Ziplock bag and roll out while it’s in the bag. Cut the side seams of the bag when done, place upside-down pie plate over dough and flip the whole thing over. Mess is contained, dough doesn’t tear.