by Marisa McClellan in Holidays, Recipes, May 2nd, 2014
by Dana Angelo White, May 2nd, 2014
We have friends who host an annual Cinco de Mayo party. Because of my book tour schedule, we’re not going to be able to make the hour plus drive out for the festivities this year. I’m sad to miss the chance to catch up with them and to dig in to the exceptionally good spread of food they always cook up.
Since we’re missing out on carne asada and the largest bowl of guacamole I’ve ever seen, I’ve been plotting a substitute meal. It won’t be as festive and community-oriented as our gathering of friends, but it will calm the worst of the Tex Mex cravings.
As my starting place, I’m using Ree Drummond’s recipe for Brisket Tostadas. She has you marinate and then braise a large hunk of brisket until it’s tender and shred-able. Once the meat is ready, layer it on toasted corn tortillas with cheese, black beans, salsa and cubed avocado. Perfect for a Cinco de Mayo celebration and your very next Weekender.
by Joseph Erdos in Shows, May 2nd, 2014
Have you noticed all the popcorn snacks popping up on supermarket shelves? Some might even merit a spot in your shopping cart. This whole-grain snack (yes, corn qualifies) is naturally gluten-free and filled with fiber, protein, iron and antioxidant...
by Amy Reiter in Events, News, May 1st, 2014
Whether you’re planning a Cinco de Mayo party or you simply want some foolproof Mexican recipes, tune in to Food Network this weekend for a bit of both. Nancy Fuller, Damaris Phillips, Guy Fieri and the co-hosts of The Kitchen are all cooking Mexican dishes. Bobby Flay even stops by The Kitchen, as does Food Network Magazine’s editor, Maile Carpenter. Also tune in for three hours of competition Sunday night, starting with a new episode of Food Court Wars, then America’s Best Cook and Cutthroat Kitchen. It’s a special brunch challenge on America’s Best Cook, which will be judged by guest tastemaker Geoffrey Zakarian.
by Amy Reiter in News, May 1st, 2014
This year’s Daytime Emmy Award nominations are out, and the cooking-show sector was well represented among the nominees. Food Network was honored by the National Academy of Television Arts & Sciences with five nominations. Cooking Channel got four. PBS and syndicated culinary shows were also among the nominees in various categories.
Food Network’s Bobby Flay’s Barbecue Addiction and Giada At Home, and Cooking Channel’s My Grandmother’s Ravioli were nominated for Outstanding Culinary Program, as were PBS’s A Moveable Feast with Fine Cooking, The Mind of a Chef and the syndicated Beer Geeks.
Bobby Flay and Giada De Laurentiis were both also nominated in the category of Outstanding Culinary Host for Bobby Flay’s Barbecue Addiction and Giada At Home, respectively, as was Rachael Ray for her Food Network show Rachael Ray’s Week in a Day. The Mind of a Chef hosts April Bloomfield and Sean Brock shared a nomination, rounding out that category.
by Sara Reistad-Long, May 1st, 2014
If you have not yet had a chance to check out this crazy and ultra-viral YouTube video (it has earned nearly three million page views in two days, with no sign of stopping) in which a tiny hamster hungrily devours two tiny, painstakingly prepared burritos, you should probably just drop everything and check it out right now. I’ll wait.
I’ll make it easy for you: Click here.
Cute stuff, right? The video’s genius lies, in part, in blending some of our favorite things: lovingly prepared, artfully presented food (crayon boxes count as art, right?) and adorable animals (unless you’re afraid of scurrying creatures, in which case, don’t watch it). That it has hit a collective sweet spot is no accident; the video was produced by Hello Denizen, the comedic content arm of Los Angeles-based social media agency Denizen, who are all about using the “social Web … to its full effect.”
by Joseph Erdos in Shows, May 1st, 2014
In this week’s news: Peas get ready for their 15 minutes of fame; statins aren’t a get-out-jail-free card; and food shaming is counter-productive (enjoy your cookie, already!).
On the “Pulse” of the Food World
Ever wonder how...
by Allison Milam in In Season, Recipes, May 1st, 2014
Among the many things that define the United States, foods are at the top of that list. And every region has its specialty, whether it is pizza from the East, chili from the North, barbecue from the South or tacos from the West. On the new series America’s Best Cook, Sundays at 9|8c, home cooks from the four corners of the country have come to Food Network headquarters to be mentored by FN chefs and battle it out for a chance at winning the title of America’s Best Cook.
To coincide with the show, FN Dish has launched the Regional Foods Face-Off, a bracket challenge in which you, the fans, can vote for your favorite regional food. The editors have narrowed it down to four famous dishes from each of the regions, but after four rounds of voting, only one dish will come out on top. Round 4 is now closed. Find out which dish won.
Click Here to Vote in Round 4 Now
by Food Network Magazine in Food Network Magazine, Polls, May 1st, 2014
Before you run in the opposite direction, we aren’t suggesting you eat a salad as your meal and call it a day. In fact, these green salads are sideshows for a reason. In between bites of something more substantial, they work as a nice recess, countering the heartier notes of your main dish with exciting freshness.
Fetch your salad tongs and the biggest bowl you can get your hands on. These recipes — and the homemade salad dressings that adorn them — stray far from the salad bar.
It may be a Simple Green Salad, but Food Network Magazine relies on uncomplicated ingredients that shine. All you need is a crunchy heart of romaine and Bibb lettuce along with a drizzle of lemon-mustard vinaigrette and a scattering of fresh chives.
by Melissa d'Arabian, May 1st, 2014
Food Network Magazine is on a mission to find out how America eats breakfast. Vote in the polls below and tell FN Dish how you prefer your morning meal.
Last month I shared here on Healthy Eats that we discovered my daughter is gluten intolerant, and so for nearly a year I have been navigating the new waters of gluten-free living in our house. Since then I have been asked many questions by gluten-fre...