by Maria Russo in Recipes, June 4th, 2012
by Aarti Sequeira, June 3rd, 2012
Ready to enjoy in mere minutes, eggs are a go-to meatless meal option that are as versatile as they are easy to prepare. Though a quick scramble or plate of sunny-side up beauties are classic breakfast options, frittatas are hearty enough to be served as lunch or dinner dishes, too. Much like an omelet, frittatas are made by whisking eggs and are cooked with fresh vegetables, creamy cheeses, herbs and more, but there’s no flipping or folding required.
Food Network Magazine’s frittata (pictured above) boasts a healthful combination of baby spinach, whole-wheat breadcrumbs and tangy feta cheese, and is best finished with a side of just-roasted red pepper. Be sure to cook the frittata in an ovenproof skillet, since it needs to bake for just 15 minutes until golden brown and set on top.
Served with juicy plum tomatoes, nutty Parmesan cheese and fresh cilantro, Bobby’s light but filling Frisee Salad With Roasted Garlic Dressing is a simple accompaniment to the fluffy frittata.
Get the recipe: Spinach and Feta Frittata
Meatless Monday, an international movement, encourages people everywhere to cut meat one day a week for personal and planetary health. Browse more Meatless Monday recipes.
by Dana Angelo White, June 3rd, 2012
Aarti Sequeira won Food Network Star season 6 and expanded her popular blog into a cooking show, Aarti Party (catch it on Food Network, Sundays at 7:30am/6:30c). As a Star veteran watching from her couch at home, Aarti shares her insider’s take on...
by Sarah De Heer in Behind the Scenes, Shows, June 3rd, 2012
Broccoli is usually found later in the summer, some varieties of this vitamin-packed veggie can be found the markets now.
Bright green and full of goodness, one cup dishes up 30 calories, 2 grams of fiber, 3 grams of protein and more than a day̵...
by Katie Cavuto-Boyle, June 2nd, 2012
Behind the scenes on Iron Chef America, Food Network’s culinary production team is responsible for making sure that the rival chefs have everything they need to cook and present their dishes — from a stocked pantry to plenty of serving vessels — even outside of Kitchen Stadium. Daniella LaRosa from Food Network Kitchens recently shared some fun facts about what it took to pull off last night’s special episode for Grilling Week — the first-ever Military Grill Battle in Hawaii — that pitted Iron Chef Cat Cora against Iron Chef Michael Symon and Iron Chef Masaharu Morimoto. They weren’t alone, though: Each Iron Chef was paired with a sous chef from the Navy, Army or Marine Corps.
Was setting up Kitchen Stadium in Hawaii more difficult than the mainland?
Creating Kitchen Stadium from scratch took a lot of time. We had treated both the Tailgating and Grilling battles like they were challenges from Next Iron Chef — specifically in that equipment and pantry items were going to be limited, and they might have to share during the battle. Because shipping anything to Hawaii was so expensive, we ended up having to spend about four full days personally shopping for equipment and specialty foods in Hawaii for the Iron Chefs and their sous chefs to use during the battle. We used all local produce — the Secret Ingredients were all sustainable and local. We used as many local vendors as we could find or found through word of mouth while we were there. It was also very difficult on both shoot days when we had to set up Kitchen Stadium at 6:00 am using the headlights from our rental car.
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by Sara Levine, June 1st, 2012
Have you tried nutritional yeast?
Nutritional yeast is a source of great mystery for most people. Isn’t yeast what makes bread rise? And beer ferment? Yes, but nutritional yeast is quite different. It’s non-active yeast that has been grown (u...
by Monique Volz, June 1st, 2012
Last week, the finalists faced Chopped baskets filled with wacky ingredients like grape soda and black lava salt. What awaits under silver domes in this Sunday’s Fashion Week challenge? Here, Malcolm gets his first glimpse of what could be in ...
by Maria Russo in Recipes, June 1st, 2012
Beat the heat with a dairy-free, two-ingredient ice cream alternative.
We’re hosting a Healthy Every Week Challenge for the month of May; a month-long initiative to develop healthy eating habits. The plan is to develop a manageable healthy habit ea...
by Dana Angelo White, June 1st, 2012
This summer, Food Network’s Grilling Central is packed with recipes for the entire family’s taste buds, boasting the best in burgers, dogs, chicken and more all season long. But with so many recipes, where do you start? Each Friday, FN Dish is giving you a roundup of stress-free summer favorites and this weekend, dinner will feature easy-to-prepare turkey burgers.
As juicy as beef patties, but leaner and milder in flavor, turkey burgers are an ideal canvas to showcase any number of flavors and textures. Before grilling, add to ground turkey a selection of sauces, fresh vegetables, herbs and spices to flavor the burger and ensure its moistness, and top with soft cheeses, crisp greens, mayonnaise, mustard and more to complete it. Check out Food Network’s top five turkey burger recipes, each with a different tasty twist and all go-to main dishes for your weekend cookout spread.
5. Perfect Turkey Burgers – Food Network Magazine’s mushroom-laced burgers are topped with smooth avocado slices and built atop toasted English muffins.
4. Stuffed Turkey Burgers – Inside Ellie’s moist turkey patties is a combination of creamy mozzarella cheese and roasted red peppers.
Get the top three turkey burger recipes
by Marisa McClellan in Entertaining, Recipes, June 1st, 2012
Food that are high in calcium, like cheese, can help you sleep.
Craving more zzzz’s? Some of the things you eat and drink can help you get more rest, others can work against you.
What You Eat
- Going to bed hungry is a big no-no for rela...
Every year when summer rolls around, I find myself on the hunt for a fresh, seasonal potluck dish. The requirements for the winning dish are that it needs to travel well, taste good whether warm or at room temperature and must not require immediate refrigeration upon arrival at said potluck destination.
Several years ago, I made many batches of a barley salad that included chunks of feta cheese and chopped cucumber. Through summer 2010, I fixated on a dish of made from chickpeas marinated in a vinaigrette made from olive oil, lemon juice and minced rosemary. Last summer, I opted for halved grape tomatoes, red onion and basil dressed lightly with olive oil, red wine vinegar, salt and pepper.
Each of these salads did an excellent job throughout their particular season, but by the time the cooler weather rolled around, I was ready for something more autumnal.
Happily, I think I stumbled across this summer’s salad just this last weekend, and with the hot weather we’ve been having, its arrival couldn’t be timelier. It’s Rachael Ray’s recipe for Tuscan Pesto-Dressed Penne With Crispy Kale. It’s light and tastes terrific freshly made or after a night in the fridge (I’ve tried it both ways and it’s a winner). The next time you have a summer potluck to attend, stir up this Weekender.
Before you start blending your pesto, read these tips