by Sofia Lyons in Recipes, March 15th, 2016
by Maria Russo in News, Shows, March 15th, 2016
Ground turkey can be a welcome alternative to red meat. Lean ground turkey is often used in healthy meals, and any selection of this protein can provide a great base for strong flavors in a dish. Try using ground turkey in a traditionally beef-centric dish like shepherd’s pie, or make turkey the star in a stir-fry or wrap. For more recipe inspiration, read on to discover our favorite ground turkey dishes.
Spicy Turkey Meatballs and Spaghetti (pictured above)
Ina Garten uses three different proteins for her meatballs: ground turkey, prosciutto and sweet Italian pork. Worried that homemade spaghetti and meatballs is too time-intensive? Don’t be. Ina uses jarred marinara sauce to cut back on prep time.
by Jessica Merchant in Drinks, March 15th, 2016
The holiday season just keeps on giving. This afternoon the James Beard Foundation announced its 2016 nominees for Book, Broadcast and Journalism Awards, and like in years past, Scripps Networks Interactive programming earned high industry praises.
Christmas at Bobby’s scored a nomination in the Specials category of the Broadcast Media Awards, alongside fellow nominees CBS Sunday Morning: The Food Issue: Eat Drink & Be Merry, which airs on CBS, and PBS’ Lidia Celebrates America: Home for the Holidays. Premiering in December 2015, Christmas at Bobby’s brought together Bobby Flay and some of his closest Food Network pals, like Alex Guarnaschelli, Katie Lee and Geoffrey Zakarian, at Bobby’s New York City apartment; they enjoyed a seasonal slumber party complete with eats, drinks and a game of Secret Santa. Missed the premiere? Check out behind-the-scenes photos to see what went down at Bobby’s place.
by Lauren Piro in Food Network Chef, Shows, March 15th, 2016
When I was growing up in Pittsburgh, it definitely felt like we were one of the few cities that were completely excluded from pro basketball season. And it still kinda feels that way, but we get a big boost from colleges and universities during the big basket tourney that tips off in March, which, for me, means time to make all the snacks!
Little apps, snack mixes, milkshakes, meat-lovers’ pizza and … wait for it … homemade slushies! You can even make them into shooters.
That’s what I’m talking about.
by Amanda Rettke in Holidays, Recipes, March 15th, 2016
Jeff Mauro, the Sandwich King himself and co-host of The Kitchen, knows how to have fun while cooking — just watch his Sandwich King blooper reel if you don’t believe us. In fact, some of the most-sidesplitting moments in the kitchen happen when you’re not trying to be funny. Usually they happen when you just plain fail.
by Amy Reiter in News, March 14th, 2016
One of the most-colorful symbols of St. Patrick’s Day is the pot of gold at the end of the rainbow. I set out to make a cake that incorporated a little of both: the bright, bold colors of the rainbow as well as the mysterious gold at the end! This cake has a simple buttercream rainbow design complemented with gold sprinkles around the upper edge. But that is not where the fun ends — once you cut into the cake you will see three beautiful golden ombre layers!
by Foodlets in Recipes, March 14th, 2016
Sacre bleu! Zut alors! Insert any other French expression of surprise you may be able to come up with here. The French — longtime high-culinary-standard upholders and slow meal eaters — are now consuming unpretentious fast-food staples like burgers and pizza at an astounding pace.
by Maria Russo in Recipes, March 14th, 2016
That’s right: salads that kids will love. That kids do love. We have four small fry at my place, and believe it or not, they’re totally becoming salad converts. These recipes are the reasons why.
by Heather Ramsdell in Recipes, March 14th, 2016
Simple recipes are good, but an easy recipe that serves multiple purposes is even better, and there’s perhaps no other culinary workhorse quite like marinara sauce. From baked eggs and eggplant Parmesan to pizza and pasta, there’s no shortage of ways to put this quick-fix sauce to work.
by Maria Russo in Shows, March 13th, 2016
Pie is finite. Pi just keeps going. That is one of the reasons it’s fun to think about: It goes on forever. When I was little kid, about 314 years ago, I would to try to imagine something going on forever. I would lie in the dark and think about the universe going on and on, but kept finding myself thinking about the end. And when that happened, I would make myself imagine that it kept going. This felt like the mental version of doing more sit-ups than you can comfortably manage. Making the pie in this video was a little like that, because it took a long time.
In Food Network Kitchen, we rolled out some pie dough and looked up the number for pi on one of our phones, and we cut out the numbers in order for what felt like forever, though it literally probably only took about 30 minutes. Then we ran out of dough. Then we put the numbers on a blueberry pie, baked it and ate it. It was pretty good! Soon there were no more slices. But, honestly, with pie you want that to happen, because finishing one pie leaves room for the next one. Happy Pi Day!
It’s the name of the Cutthroat Kitchen game: Chefs don’t know which sabotages in particular will befall them in any given round of competition. But two contestants on tonight’s episode were in for perhaps the ultimate shock when host Alton Brown unveiled the “shock-shuka” challenge.