by FN Dish Editor in Community, March 9th, 2014
by Dana Angelo White, March 9th, 2014
This week’s Most Popular Pin of the Week combines two classic desserts: cupcakes and bread pudding. Red velvet cupcakes get extra moist and flavorful when baked into a creamy bread pudding. You can start with cupcakes and frosting made from scratch as instructed in this recipe. Or if you’re strapped for time, use frosted cupcakes from your favorite bakery.
For more comfort food recipe inspiration, visit Food Network’s Let’s Cook Comfort Food board on Pinterest.
Get the Recipe: Red Velvet Bread Pudding
by Joseph Erdos in Shows, March 8th, 2014
A fridge filled with health-promoting ingredients is an amazing thing. Next time you stand there scanning the shelves, make sure these foods are within reach.
1) Homemade Salad Dressing
Think that bottled dressings are just as good as homemade...
by Maria Russo in Shows, March 8th, 2014
When it comes to cooking, the most-important aspects that determine a successful plate of food are taste and flavor — that’s a given. Food that tastes good is good. But on Worst Cooks in America, taste and flavor are oftentimes the last things on recruits’ minds. What happens quite often is they will overcompensate with salt or use way too many spices when they’re told their food is not flavorful enough. And on occasion they will mix up competing flavors, making, say, a Cajun curry — a dish that is confused and muddled.
The lesson that Anne and Bobby try to teach is taste, taste, taste. Taste as you go, as you cook, so you won’t end up oversalting your food before serving it. It’s all about layering flavors and making combinations that work well together and do not compete against each other. This is a cornerstone of learning to cook, and hopefully by the end of Boot Camp the recruits will have learned this lesson.
Watch the video
by Toby Amidor, March 8th, 2014
On this morning’s brand-new episode of The Kitchen, Katie Lee shined a light on a family-favorite recipe, a rich, hearty Beef Stew. Although she’s since modernized the dish and turned it into her own creation, she reminisced on memories of her grandfather making this long-honored, tried-and-true classic. No matter your family’s cooking style or experience in the kitchen, chances are that you, too, can recall cooking a beloved recipe alongside a loved one or close friend.
FN Dish caught up with some of your favorite Food Network chefs, and it turns out that when they’re cooking off the clock, these stars are most fond of creating meals with their families as well. Read on below to hear how The Kitchen co-host Geoffrey Zakarian, plus Scott Conant, Alex Guarnaschelli and more chefs answered one simple question: Who’s your favorite person to cook for? Then cast your vote in the poll to tell FN Dish who you most enjoy being with in the kitchen.
by Amy Reiter in News, March 8th, 2014
They’re in a serious tie for tastiness — but which is healthier, a bowl of spaghetti or few slices of pizza? Find out which cheesy, carb-y wonder has the most redeeming value in this (tomato-spattered) showdown between pasta and pie!
by Virginia Willis in Recipes, March 7th, 2014
Attention, grocery shoppers: The fashion world now thinks you’re cool. Chanel designer Karl Lagerfeld has a history of creating over-the-top settings for his Paris fashion shows — an airplane, an art museum. This year he built a faux supermarket stacked with brightly colored goods labeled with Chanel-inspired names — Coco Chanel Coco Pops, anyone? — which models plopped into Chanel-branded shopping baskets. (We’d like to see those couture catwalkers try this.) “Fashion editors posed with shopping trolleys amid this Warholian fashion extravaganza,” the Guardian reports, adding that a full-on riot broke out when show attendees briefly believed they could take the cleverly labeled goods home. [Guardian]
What food are you? The line at the top of Buzzfeed’s What Food Matches Your Personality quiz — “God, you’re such a burrito” — made us laugh, but only until we diligently answered all the questions and were labeled a burrito ourselves. “Here comes the burritoooooooo! (That’s you.),” the results jeered. “You’re a Renaissance man/woman. You’ve got a little bit of everything. And everybody better watch out because your flour tortilla is homemade.” Not satisfied, we took the quiz again and totally changed our answers. (Whatever, we’re such a burrito.) This time, we were cheese: “You go well with almost anything … and … make a lot of people happy.” Yeah, that’s better. [Buzzfeed]
by Sara Reistad-Long, March 7th, 2014
Baked or boiled, simmered or stewed, potatoes are the ultimate in down-home comfort. (Of course, it doesn’t hurt that potatoes are often paired with creamy butter, gooey cheese or crispy bacon.) There’s actually a biological reason behind us wanting to feast on spuds. Our body’s favorite fuel is carbohydrates and potatoes are loaded with carbs. When we’re blue or feeling poorly, our bodies yearn for our favorite fuel. Once eaten, carbohydrates break down into smaller sugars that are absorbed and used as energy, fueling muscle contractions. Any extra eventually gets stored in the body as fat. Read more
by Marisa McClellan in Recipes, March 7th, 2014
In this week’s news: The World Health Organization doesn’t sugarcoat its advice; fruits and vegetables feel the love — even in school cafeterias; and food labels get ready for their makeover.
No More Sweet Talk
Studies have associ...
by Amy Chaplin, March 7th, 2014
Eggs are my comfort food. When I’ve had a rough day, I eat them fried and served over buttered toast cubes. Mornings when I know I’ll need lots of energy, I eat them scrambled with grape tomatoes and avocado. And nights when I can’t imagine cooking anything ambitious, I simmer tomato puree with kale and garlic and poach two eggs per diner in the sauce.
When it comes to eggs for a crowd, I’m very fond of big egg bakes and frittatas. I have a couple favorite versions (spinach, red peppers and goat cheese is one I make a lot), but I’m always on the lookout for new ideas for add-ins and toppings.
Katie Lee’s Fridge Frittata came to my attention recently and I knew immediately that it was a recipe worth trying. She has you saute deli ham, peas and leftover french fries (oven-roasted potatoes or a handful of frozen hash browns would also work) in an oven-safe skillet. You add whisked eggs and then dollop on ricotta cheese and dabs of pesto. It puffs as it bakes and makes a glorious main dish for brunch or supper.
Tofu keeps well in the fridge for weeks and can become the basis of a tasty meal in minutes, making it a versatile protein that’s great to have on hand. Here are three very different ways to enjoy this adaptable vegetarian staple.
Note in t...