by Maria Russo in Recipes, October 30th, 2013
by Toby Amidor, October 30th, 2013
Brussels sprouts may be an annual must-have on your Thanksgiving dinner table, but these easy-to-cook vegetables can shine as the side dish to everyday suppers as well. Packed with good-for-you nutrients, these golf ball-size beauties are best when they’re not overcooked, which means that they’re often quick to prepare. Plus, Brussels sprouts pair well with salty flavors, like those of decadent bacon and briny capers, so if you’re cooking for veggie-averse kids — or adults — cook them with complementary ingredients you know your family will enjoy. Check out Food Network’s top-five Brussels sprouts recipes from your favorite stars, like Bobby, Michael Symon, Alton, Guy and Ina, to find simple sides that can be on the table in well under an hour.
5. Roasted Brussels Sprouts with Pancetta — After sauteing sweet shallots with crispy pancetta, Bobby roasts sprouts and Yukon gold potatoes until they’re tender, then finishes them with a pat of butter and refreshing lemon juice.
4. Fried Brussels Sprouts with Walnuts and Capers — Michael deep-fries his Brussels sprouts until they’re deliciously crispy, then tosses them with crunchy walnuts and a sweet-and-spicy serrano chile-honey dressing.
Get the top-three recipes
by Victoria Phillips, October 30th, 2013
Comforting meat and poultry dishes aren’t the only meals perfect for slow cookers. How about vegetarian fare, soups and desserts too? The possibilities are endless!
Chicken & Turkey
by Joseph Erdos in Shows, October 29th, 2013
Whip up smoothies, soups and more with the Ninja Ultima Blender. The Ninja’s speed range allows you to gently blend or totally crush ingredients, and the dual-blade system breaks down whole fruits, vegetables, greens, seeds and ice. Plus, chop...
by Food Network Kitchen in Food Network Magazine, October 29th, 2013
When you think of Italy, one of the first things that come to mind is probably the food. Then it’s imagining all the enjoyment of eating it. Just think: big bowls of pasta, plates of salami and a final celebratory toast with limoncello. Those are exactly the ingredients from the appetizer basket in this week’s episode of Chopped
, which had a special Italian theme. To have their way with the ingredients, judges Amanda, Aarón and Maneet took up spots in the Chopped kitchen for an After Hours
competition. They faced cooking with pasta dough, soppressata, limoncello and baby fish.
On the show, the competitors all tried making pasta in some shape or form, but not without some sticky situations. Just think about how much time you might need for rolling out pasta! Amanda and Maneet reinvented the pasta. Amanda, deciding to make a fritto misto, thought not only was she going to fry the fish, she would fry the pasta too. And Maneet wanted to turn her pasta into Mexican tostadas with an Indian twist. Only Aarón tried to make a traditional Italian pasta dish of ravioli uovo, which is pasta with an egg yolk inside. Unfortunately his attempt to make “the best pasta ever” didn’t turn out so well, so instead he switched to plan B.
by Sarah De Heer in Drinks, Holidays, October 29th, 2013
Next time you make a stir-fry, use chicken thighs instead of the usual breasts. Thighs are juicier and more flavorful, and because they have a little more fat (they’re dark meat), they don’t dry out as easily. Another bonus: Thighs usually cost less per pound.
Try It: Chicken-Broccoli Stir-Fry
by Dana Angelo White, October 29th, 2013
Tonic water. Who knew it could make things glow in the dark? And while everyone is busy with Halloween parties and planning dishes, tonic water is an ingredient you probably already have on hand.
Click play on the video above to find out how Jenny from Food Network Kitchens makes her drinks and gelatin glow (and which colors work better than others). Finally, learn how to take your party punch one step further with a glow-in-the-dark floating hand.
by Jennifer Perillo in Recipes, October 29th, 2013
Doorbells across America are about to start ringing! But for the health-conscious among us, there’s no need to be scared off by all sweets. Before digging into bags of sugary loot, check out this lineup of candies.
Choosing these t...
by Sarah De Heer in Food Network Chef, Holidays, October 28th, 2013
It’s no secret that cooking is therapy for many people. The kitchen is a place where I’ve always been able to block out the noise of the outside world. Recipes offer a sense of control and order in a world that doesn’t always work the way I wish.
It’s important to keep a healthy perspective though, especially at times when you feel most vulnerable. What we cook, and therefore eat, is as important as the act of cooking itself. When I start to feel a little down, I take a look at a cheat sheet my dear friend Cristie, a holistic health coach, gave me. Here’s a peek at some foods I keep on hand for when I need a quick pick-me-up.
Avocados: I love a nice smear of creamy, ripe avocado on baguette for breakfast, which means a boost of vitamin B and potassium. Both nutrients help lower blood pressure, which is affected by stress.
More feel good foods
by Maria Russo in Recipes, October 28th, 2013
Halloween brings out the fun in everyone — young and old. And in between all the Halloween party planning, FN Dish was able to get ahold of a very bewitching photo. So who is this adorable, now-household name?
We’ll give you one hint: He won Food Network Star and is the “Real-Deal Holyfield.”
Click here to find out who it is
It’s Monday night, and you’re tasked with making a deliciously satisfying family-friendly meal for your family in only 35 minutes. Where do you start, and what do you prepare? This may sound like the setup of the network’s next competition series, but it’s a battle many likely face each week as the hours to dinnertime tick away.
The key to executing a simple and successful supper — meatless or otherwise on any day of the week — is taking a few shortcuts when you can. In its recipe for Pierogi with Curried Cabbage (pictured above), for example, Food Network Magazine guarantees dinner can be on the table in only 35 minutes by opting for a few prepared ingredients that don’t sacrifice flavor. Instead of making and rolling pierogi dough from scratch, then stuffing with homemade filling, the recipe suggests you start with store-bought pierogi — this will save you some time in the kitchen. Just toss the onion-and-cheese-filled dumplings in butter, then bake them until golden, and serve them with tender curry-laced cabbage and a cool lime-yogurt sauce for a homemade meal in a flash.