by Silvana Nardone, January 28th, 2014
by Amanda Marsteller in Entertaining, How-to, January 28th, 2014
Gluten-free dreams really do come true. The Girl Scouts have added a new cookie to their lineup — bite-size, certified gluten-free Chocolate Chip Shortbread cookies. The good news for many parents of gluten-intolerant kids is that their Girl-S...
by Amy Chaplin, January 28th, 2014
Punch is always a crowd-pleasing party drink, but keeping it chilled throughout the fun can be tricky. Individual ice cubes melt quickly and tend to water down the mix, while a large citrus-speckled ice mold stays frozen longer and imparts extra flavor to the punch. You can use any ring mold or Bundt pan to freeze the ice, which doubles as an eye-catching centerpiece. Get the party started by floating this ice ring in a big batch of Cosmopolitan Fizz Punch, which combines the cosmo — a favorite ’90s cocktail — with the classic ’50s ginger ale punch for a palate-pleasing mashup that will keep you cool as the game heats up.
Begin by layering lime and orange slices in a ring mold and scattering fresh (or frozen) cranberries in between. Then mix together 3/4 cup each cranberry juice, orange juice and water, and pour the liquid over the fruit. Freeze the ring mold until firm, about 6 hours.
by Food Network Kitchen in Food Network Magazine, January 28th, 2014
What I like most about creating gluten-free baked goods is combining a range of flours, particularly whole-grain and nut flours, to replace the wheat flour that one would normally find in a cake or muffins. Small amounts of quite a few flours help a...
by Maria Russo in Shows, January 27th, 2014
Baked fries can taste as good as the real thing. Here’s the trick: Dip the potato sticks in egg whites whisked with herbs or spices before baking. Spread on a baking sheet coated with cooking spray and coat with more cooking spray, then bake at 425 degrees F until golden. The egg whites dry out in the oven and make the fries extra crisp — without excess oil. Try it out in Food Network Magazine‘s under-500-calories Chicken and Cheese Poutine (pictured above).
(Photograph by Justin Walker)
by Cameron Curtis in Recipes, January 27th, 2014
Just this past summer you watched two fearless chefs put their reputations on the line as they attempted to take down Bobby Flay in the kitchen. Beginning this March, all-new hopeful competitors will head to New York City to do the same on the first-ever season of Beat Bobby Flay. These established industry professionals are confident in their cooking chops, but when it comes to facing off against an Iron Chef, everyday skills may not be enough to succeed.
Before the chefs can go head-to-head against the famed culinary master, they’ll have to prove their worth in a showdown against each other. Bobby’s closest friends and longtime chef-colleagues will be on hand to judge this preliminary cook-off before deciding which one can advance to battle with Bobby. While Bobby may have years of experience in culinary competitions behind him, his competitor will have one key advantage: choosing the challenge dish. With only seconds of on-the-spot thinking to prepare, Bobby will have to make the ultimate version of his rival’s dish in the hopes that a new crop of judges will select his as supreme in a blind tasting.
by Maria Russo in Recipes, January 27th, 2014
This beautiful array of ingredients are key to making a fun twist on a certain classic game day recipe. We’re keeping quiet about the actual recipe right now so you can tell us what you would make with all of these options. No need to use them all but the more you can incorporate the better!
What would you make with tomatillos, poblano chiles, scallions, vegetable oil, tequila, chili powder, fresh limes, kosher salt and freshly ground black pepper? Or, tell us what you think we made in the comments below.
by Sally Wadyka, January 27th, 2014
Rich, hearty and deliciously creamy, macaroni and cheese may be the ultimate comfort food, but that doesn’t mean you can’t dress up the everyday casserole with some healthful additions. Whether you round out the meal with juicy tomatoes, mild-tasting cauliflower or bright-green broccoli, there are indeed ways to incorporate fresh flavors without losing the decadence of the traditional recipe.
Food Network Kitchens put its spin on the indulgent classic with Creamy Baked Macaroni and Cheese with Kale and Mushrooms (pictured above), a big-batch supper that’s simple enough to make on a weeknight. After making a triple-cheese sauce with cheddar, Gruyere and cream cheese, mix in the pasta and add garlic-laced kale, plus meaty sauteed shiitakes. “Don’t be alarmed by how much kale you start with for this recipe,” the Kitchens chefs write. “It will cook down quite a bit and pairs deliciously with the creamy pasta and shiitake mushrooms.” Finish the casserole with seasoned breadcrumbs and bake it for just a few minutes until the topping is crispy, and the cheese is gooey and bubbly. Just like with any baked mac and cheese, it’s important to not overcook the noodles in the water, since they’ll finish cooking in the oven. It’s best to remove them when they’re al dente, so they don’t turn mushy when they’re baked.
by Maria Russo in Food Network Chef, January 27th, 2014
True, cooking from scratch with the freshest ingredients is a surefire way to create a delicious and nutritious meal. But then there’s dinnertime reality: Getting home from work and needing to put a meal on the table in not a lot of time. Happ...
by Maria Russo in Shows, January 26th, 2014
When it comes to the big game, no one tackles football food quite like Sunny Anderson. She’s a passionate football fan with a knack for turning out touchdown-worthy classics like wings, chili, dips and nachos at home, and her kickoff plan for easy entertaining is a cinch to follow and guarantees stress-free hosting. Just in time for next weekend’s big game, FN Dish chatted with Sunny to find out her ultimate team matchup and go-to chili toppings, plus learn what she’ll be cooking for the celebration and a few good-to-know party tips. Read on below to hear from Sunny, then watch her video to find out more about her kickoff solutions.
What is your dream team matchup for the big game?
Sunny Anderson: I think my dream matchup … would be Jets versus Giants. Let’s just settle it. The Giants are better. Let’s just grudge-match settle it.
What will you be cooking for the big game this year?
SA: I’m cooking everything. Usually I do a smorgasbord of wings. So I like to just do, like, two or three wings. So it’s usually going to be the basics, which is like a good spicy wing — a Buffalo wing — and then I go crazy from there, so definitely my PB&J Wings, and then I’m in love with Sticky Onion Crunch Wings, another recipe that I just put together. And then just lots of, like, dips; I have a crab-avocado, guacamole-type thing. And then you’ve gotta have dessert, because to me, dessert is like what you serve when you’re ready for people to go home. It’s your cue to leave when the coffee and dessert comes out.
Hear more from Sunny
recently told FN Dish his top pieces of advice
for Cutthroat Kitchen
competitors, and among them was to “always leave the pantry with something that has salt in it.” This strategy for success would have proved especially useful during tonight’s brand-new episode, as three out of the four chefs were prohibited from using any salt in Round 1 after Chef Emily won the exclusive right to it. But while those rivals may have suffered bland food on account of sabotage, Emily, too, offered an improperly seasoned dish to judge Antonia Lofaso, and it ultimately cost her the competition.
It turns out that what ultimately did in Chef Emily wasn’t a high prevalence of salt but, ironically enough, the drastic underuse of her high-priced ingredient. “There’s something about when you got it, you’re afraid to use it, I guess,” Alton told Antonia as the two dished on the challenges during the host’s After-Show. According to Antonia, Chef Emily’s sweet potato fries were far too sweet, served with maple syrup and bacon. “There was just no balance of anything ’cause it was like a sweet fry, then a sweet sauce,” Antonia explained. “I think maybe, like, rendering the bacon fat and using that — the fat — and the maple and the crushed bacon would have just given it more balance.”