Whenever a crowd gathers for a holiday celebration, there are bound to be guests with various dietary considerations or food allergies. Accommodate everyone on your Easter celebrat...
Almost as famed as the Thanksgiving turkey, the holiday ham is just as impressive, but far easier and quicker to cook than its winged counterpart. Easter Sunday is a little more than a week away, and if you’ll be celebrating, you probably have begun to contemplate how you’ll prepare the star of your meal, the ham. Will you save time by opting for a precooked package or purchase a raw ham and slowly bake it yourself? How about seasonings and glazes — which is best and when should you add each? What’s the proper way to slice a ham around its center bone? We have those answers and more, plus five no-fail ham recipes that guarantee classic, flavorful results every time.
What to Buy: Ready to eat as soon as they’ve been warmed, precooked hams are not a bad bet if you are pressed for time, are feeding a large crowd or simply wish to take it easy in the kitchen this year. Precooked hams can be covered with sticky, delicious glazes the same way raw hams can. Buying a fresh ham, however, allows you to trim any unnecessary fat before cooking and to control the amount of sodium in your meat.
Adweek: Kids are foodies, too. Major brands, including Food Network Magazine, are spotlighting the culinary interests of children.
The Salt: Here’s a healthy discovery you’ll love: A daily dose of chocolate can help keep your figure slim.
Foodbeast: Introducing the Handpresso — an espresso maker for your car.
The Kitchn: Are you the savory type? Learn how to turn cheese into a delectable dessert.
The Miami Herald: There’s more to Mad Men than fashion and booze; the food is just as fun and will inspire you in the kitchen.
The Food Network social media team has a big announcement to share!
We’re always looking for ways to make our social media communities better for our fans. And for that reason, we’re very excited to announce that our Facebook brand page will be changing over to the Timeline format today.
We know that Timeline is new and can be a little intimidating at first, which is why we want to show you all the reasons we’re excited for it.
The biggest benefit of the new layout is how much easier it will be for our fans to find content and explore the rich history of Food Network. The dates you’ll find at the top right of the page are clickable so you can dig deeper into the milestones that built Food Network.
I love a perfectly cooked bean — tender to the bite, yet toothsome. I’m also the first to admit that taste-wise, nothing compares to cooking up a pot of dried beans from scratch. My ideal strategy is to cook double the amount I need, and store leftovers in the fridge for the week ahead, or the freezer; I like to call this my secret stash.
This doesn’t mean I rule out recipes that call for beans when I find my fridge and freezer with nary a cooked one in sight. That’s when I dip into my other secret stash. Yes, that’s right, I keep canned beans in the pantry, too. First and foremost, beans are an inexpensive source of protein. They’re also high in iron, which is especially important for vegetarians since meat is the other main source of this necessary nutrient.
The trick is to test out different brands until you find one that isn’t mushy and overcooked. I usually keep a backup can or two of pintos, black beans and red kidney beans. They all help get a quick vegetarian meal ready in less than 30 minutes, add an extra boost of protein to breakfast or serve as a hearty side dish.
We’re shaking things up on FN Dish. This week, we want you to check out something new and exciting on CookingChannelTV.com: Classy Ladies.
Go on location with Alie Ward and Georgia Hardstark as they consult the experts of the culinary world. Join the ladies as they get a lesson in gelato-making, consult a master oyster assassin, visit the butcher to discover where bacon comes from and more. After the field trip, it’s time to put the lessons into practice by serving up themed cocktails and appetizers.
Watch one of my favorite episodes after the jump, where Alie and Georgia go right to the source for their bacon and then turn it into the ultimate cocktail. Want more? Watch more videos of Classy Ladies here.
It’s that time of the year again when Share Our Strength hosts the Great American Bake Sale, an incredible feat that asks people across the country to host or participate in a bake sale to raise money for the 1 in 5 kids in America struggling with hunger on one day, Saturday, April 28.
This year, Bloggers Without Borders is working with our own writer Gaby Dalkin, of What’s Gaby Cooking, to help spread the word via bloggers. Well, FN Dish wanted to help, too. Last year, they raised $25,000 through 26 bake sales. This year, Share Our Strength has set a challenge to raise $50,000 with the help of bloggers from all 50 states.
With just $1 connecting a child to 10 meals, the community would be helping Share Our Strength ensure that the more than 16 million kids facing hunger today never go hungry again.
Here’s how you can help:
Get Involved: Click here for a list of bake sales already taking place. If you’re interested in participating in a bake sale, please reach out to the host. If there isn’t a bake sale taking place in your area, maybe you’d like to host one (see details below).
I’ll never forget a client I had who was following a vegan diet but – get this – hated vegetables! Imagine me trying to conceal my shock and concern as she described her “plant-based” diet that was l...
Liven up a party crudité platter with a trip to the hardware store: Terra-cotta planters make great (and cheap) dip bowls. Line the inside of the pot with parchment paper, then fill with hummus and “plant” some vegetables in the dip.
(Photograph by Charles Masters)