Carrot Cake Everything: 7 Delicious Takes on the Classic

by in In Season, Recipes, March 22nd, 2016

carrot cheesecakeIt’s officially spring and Easter is right around the corner, which probably means that finding a carrot cake recipe is on your to-do list this week. Let’s face it: Carrot cake plus cream cheese frosting is the season’s best combination. Whether you’re looking for a classic two-tier beauty or a fun twist on the classic, we’ve got you. Below are some of our favorite ways to incorporate the bright orange veggie into dessert.

Carrot Cheesecake (pictured above)

If you believe that cream cheese frosting is the best part of any carrot cake, you’d probably agree that it makes perfect sense to replace it with a thick layer of creamy cheesecake. Do yourself — along with your lucky friends and family — a favor and make this showstopping mash-up dessert.

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Chopped Champions Is Back for an Epic Showdown in Season 5

by in Shows, March 21st, 2016

Chopped Champions Season 5Chopped Champions returns on Tuesday, March 29 at 10|9c for Season 5 as 16 returning champions battle it out for a chance to earn the Ultimate Champion title and $50,000 in prize money. Four preliminary rounds will determine who gets a spot in the finale. But only one chef from among the four finalists will be named the winner. Who will rule the mystery baskets? Tune in to watch the competition unfold.

Meet the Competitors and Get the Episode Lineup

7 Spring Produce Picks You Should Be Cooking with Right Now

by in In Season, Recipes, March 21st, 2016

Hearty winter produce will always have a place in our kitchens, but the best part of spring’s arrival is the sudden abundance of fresh greens and delicate strawberries — a stark contrast from last season’s heavy tubers and tart citrus. Sadly, there is one downside: The window for spring fruits and vegetables is fleeting, with many of the season’s popular items peaking now and fading out of the spotlight as early as late April or May. That’s all the more reason to head to the farmers market and get cooking, we think.

Here are seven in-season produce picks you should be taking advantage of right now:

Peas
Food Network Magazine’s Spring Peas with Dates and Walnuts features three varieties of in-season peas: English peas, snow peas and sugar snap peas. For a festive spring side, blanch the peas to bring out their vivid green color, then toss them with walnuts, dates and sauteed shallots.

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Chunky Egg Salad — Meatless Monday

by in Recipes, March 21st, 2016

Chunky Egg SaladWhere there’s Easter, there are eggs, right? If you find yourself with a refrigerator overflowing with hard-boiled eggs — pastel-colored or otherwise — ahead of Sunday’s holiday and don’t know what to do with them all, look no further than an easy-to-prep egg salad.

Instead of turning out a goopy, light-yellow mixture, this good-for-you recipe for Chunky Egg Salad (pictured above) promises next-level results with light, fresh flavors. The key to this recipe is slicing the eggs coarsely; instead of mashing them or finely dicing them, simply slice the hard-boiled eggs into sixths so the whites and yolks are still visible. When it comes to the dressing, keep it simple and classic with a cool, creamy combination of mayonnaise and whole-grain mustard. Fragrant dill adds a welcome bite of freshness, while crunchy celery delivers the texture you crave. To make the salad into a satisfying meal, serve it in sandwiches or feature it in a salad.

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Easter Favorites You Didn’t Think You Could Make in the Slow Cooker

by in Holidays, Recipes, March 21st, 2016

Slow-Cooker HamYour family may have its share of Easter Sunday traditions that make you itch with excitement year after year: tearing open the Easter baskets, hunting for eggs in the yard and spending some quality time together. But, odds are, you aren’t so tied to the work it takes to put on the annual holiday meal. This Easter, ease up on prep (and make space in your oven) with our fleet of family-favorite slow-cooker recipes, tailor-made for your Easter menu.

Bet you didn’t think you could cook your Easter ham without an oven. This super-convenient technique easily produces a juicy and tender ham, while a tangy-sweet sauce of apricot jam, Dijon mustard and brown sugar brings on sweetness and shine.

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“You Don’t Like the Rules? You Change the Rules” — Alton’s After-Show

by in Shows, March 20th, 2016

If there’s one thing we’ve learned in the 11 seasons of Cutthroat Kitchen, it’s that Alton Brown doesn’t play by anyone’s rules but his own. The sabotages he auctions off, the downright hilarious getups he dons and the Bobs he keeps on hand — it’s all part of an ingenious kind of evilicious he calls his own. After tonight’s all-new episode, Alton and the judge of the day, Jet Tila, took to the Cutthroat arena during the After-Show to try their hands at a particularly diabolical challenge: the jittery prep table. But in true evilicious fashion, Alton was quick to find a way to rig the table and nearly outsmart the sabotage.

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Four-Cheese Scalloped Potatoes — Most Popular Pin of the Week

by in Community, March 20th, 2016

Four-Cheese Scalloped PotatoesStill putting the finishing touches on your Easter dinner menu? You’re in luck, because this week’s Most Popular Pin of the Week is the ultimate in crowd-pleasing holiday side dishes, with a 5-star fan rating. Featured in Food Network Magazine, these easy-to-make scalloped potatoes boast all of the ooey-gooey richness you know and love in traditional potato casseroles, but with over-the-top decadence, thanks to a whopping four kinds of cheese. Creamy mozzarella, nutty Asiago and comte, and salty Parmesan combine with buttery, tender potatoes to create hearty, comforting results.

Check out Food Network’s Let’s Cook Comfort Food board for more warming recipes.

Get the Results: Four-Cheese Scalloped Potatoes from Food Network Magazine

What Do I Do with Rutabagas?

by in In Season, Recipes, March 20th, 2016

Rutabagas (sometimes called swedes in parts of the world) are fairly similar to turnips, with a slightly bitter flavor and a yellower interior. They are actually a cross between turnips and cabbage, and this is evident in the flavor, which is a bit milder than a turnip’s when raw, and buttery and sweet-savory, though still a bit bitter (kind of like a Yukon gold potato on steroids), when cooked. They are large and round, with a thick, smooth, hard skin that needs to be peeled before eating, and should feel heavy for their size. The leaves can also be eaten, prepared in the same way as turnip tops or other hearty greens. Read more

Chefs’ Picks: Easter Desserts

by in Restaurants, March 19th, 2016

Eton MessChefs’ Picks tracks down what the pros are eating and cooking from coast to coast. 

With Easter comes egg hunts, lamb or ham, and plenty of fresh produce. But just as important to the day of feasting is the sweet culmination. Whether they crave an English pudding that celebrates fresh fruit or classic Italian and Mexican treats, several chefs share why they’re sweet on these Easter desserts. Read more

The Macaron Donut May Be the World’s Most-Gorgeous Hybrid Food

by in News, March 19th, 2016

The Macaron Doughnut May Be the World's Most-Gorgeous Hybrid FoodShove over, Cronut. Back off, Ramen Burger. Move along, all you other hybrid foods. It’s time to make way for the Macaron Donut.

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