by Amy Reiter in News, November 22nd, 2016
by Maria Russo in Shows, November 22nd, 2016
For many of us, there’s more in a cup of coffee than a rousing jolt of caffeine. There’s comfort. There’s community. There is, perhaps, even a sense of identity. That may be true for none of us more so than millennials, whose insatiable jones for java, it seems, is behind a global surge in demand for coffee, bringing it to an all-time high.
Coffee consumption worldwide among those 19 to 34 — especially in the United States, the leading consumer of coffee, but also in Brazil and China — has more than offset a mild decline in demand for the evil bean among the older generations, according to data cited by Bloomberg.
by FN Dish Editor in Holidays, Recipes, November 22nd, 2016
We’re just a few weeks into the premiere season of Clash of the Grandmas, and if the first battles were any indication, it’s clear that top-quality cooking knows no limits, age or otherwise. Aarti Sequeira is a judge on Sunday’s all-new episode (airing at 10|9c), and she noted the downright fierceness of the ladies facing off in the competition. They are “vivacious, spunky grandmas who love nothing more than to feed people, whether those people are their grandchildren, or someone else’s,” she explained, noting that their dishes often boast that extra something-something. In addition to the “love” that goes into their offerings, she said, there’s also “a little bit of I-don’t-give-a-damn,” which we can only assume is what makes their food so treasured. Read on below to hear more from Aarti and get her take on what it’s like to judge grannies’ cooking.
Aside from the age of the competitors, what makes Clash of the Grandmas different than other culinary battles?
Aarti Sequeira: There’s something special about the way that grandmothers cook. They can make the simplest of dishes, but there’s something in the way they turn their wrist, sprinkle in that brown sugar, layer in the cheese; it’s all so infused with a sense of comfort that every round, after eating their food, I felt like everything was going to be OK. I don’t get that when I taste even the best chef’s cooking!
by Amy Reiter in News, November 21st, 2016
It’s no secret that Thanksgiving requires a ton of preparation, from planning the menu and shopping for ingredients to ensuring the bird, side dishes and dessert turn out exactly the way you want them. For many of us, that means getting a head start on planning — sometimes as far as a month in advance. If any night is the most critical, it’s the night before, when many Americans will bake pies and prepare reheatable dishes, like casseroles and soups, so that Thursday morning doesn’t dissolve into chaos. Once those tasks are finished, we’re left with little time to figure out dinner on Thanksgiving eve. What do most people eat? Takeout Chinese? Quick pantry pasta? We polled Food Network staffers to find out what exactly they’re planning to rustle up the night before the big feast. Some of the answers might surprise you!
by Foodlets in Recipes, November 21st, 2016
So many of us have been there: the sad desk lunch. Sitting in your cubicle, tapping out emails to your boss, feeling harassed by the hot breath of deadlines and your endless to-do list, and eating … oof, what is that, anyway? Last week’s leftover salmon loaf (cold), parts of it stuck to the tinfoil you hastily wrapped it in? A salad of wilted leaves drowning in coagulated dressing? The other half of the turkey sandwich you weren’t so into when you ate the first half — which was … uh … when was it, again?
According to the tagline on the website Sad Desk Lunch, which shares images of prime sad specimens, 62 percent of American office workers usually eat their lunch in the same spot where they work all day.
by FN Dish Editor in Holidays, Product Reviews, November 21st, 2016
If you’re in a dinner rut or if you’re looking for ways to make a simple dinner your whole family will love, try salmon. Hearty, with a distinctly non-fishy flavor, salmon is such a crowd-pleaser that it’s hard to believe it’s so good for you, too.
Make It Fast: Salmon with Sweet & Spicy Rub (pictured above)
What happens when you blanket fresh salmon with sweet brown sugar, chili powder and smoky cumin? Take the 17 minutes needed to cook this gem and find out! (Hint: Very, very good things happen.)
by Elizabeth Brownfield in Recipes, November 21st, 2016
Preparing Thanksgiving dinner is no simple feat — so if there’s anyone who deserves a show of gratitude, it’s the host. Find out how Food Network staffers plan to say “thanks” to their Thanksgiving hosts at this year’s feast.
by Dara Pollak in Restaurants, November 20th, 2016
Thanksgiving is the holiday we train for — running through menu combinations, debating wet and dry turkey-brining options and even test-driving stuffing recipes in the weeks beforehand. But now that the big day is almost here, don’t overlook one simple task: feeding yourself in the days leading up to turkey day. Here’s how to eat strategically as you count down the days to Thursday’s feast.
Let’s face it: The usual Thanksgiving menu doesn’t include much green. In fact, most traditional fare is somewhere on the white-to-brown color spectrum. So get some roughage into your diet with a crisp Kale and Apple Salad (pictured above), made with raw kale and crisp apple slices and dressed in a lemony vinaigrette. Read more
by Maria Russo in Community, November 20th, 2016
Chefs’ Picks tracks down what the pros are eating and cooking from coast to coast.
For many, the Thanksgiving spread just wouldn’t be complete without that one holiday dessert staple: pie. And in recent years, bakeries have begun offering new riffs on the old standbys, so tried-and-true classics such as apple and pecan can now be found nestled next to novel twists such as tahini pumpkin and bourbon sweet potato. Regardless of what filling it features, pie is one American tradition that brings a sweet taste of nostalgia to the Thanksgiving table. Read on to find out where the chefs head to hunt down their favorite pies. Read more
by Amy Reiter in News, November 20th, 2016
The countdown to turkey day is on, with less than a week until Thanksgiving is upon us. As you prepare for the feast and perhaps the influx of guests that will coming to your house, your to-do list likely doesn’t leave extra time for dinner. That’s where this week’s Most Popular Pin of the Week comes in. Thanks to the handy slow cooker, you can simply prep, set and forget this top-rated soup recipe until you’re ready to eat a few hours later. Thanks to the handy slow cooker, you can simply prep, set and forget this top-rated soup recipe until you’re ready to eat a few hours later. The one-two punch of chile powder and a chipotle pepper in adobo sauce strikes an ideal balance between spicy heat and smoky heat in this comforting bowl.
For more hearty recipes, check out Food Network’s Let’s Cook Comfort Food board on Pinterest.
Get the Recipe: Spicy Fajita Soup
Horrors! Is your avocado toast addiction in danger? Will you soon have to go cold turkey and suffer whatever effects of withdrawal come with it? The shakes? The cravings? The hunger screaming from deep in your soul?