by Maria Russo in Recipes, March 9th, 2012
by Marisa McClellan in Entertaining, Recipes, March 9th, 2012
It’s March and you know what that means — longer, brighter days, St. Patrick’s Day festivities, the official start of spring and a celebration of National Sauce Month, of course. We’ve rounded up our favorite savory and sweet sauces, so that you can add finishing touches to your chicken, pasta, seafood and dessert dishes with ease. Check out some of our best sauce recipes below, and let us know how you enjoy your favorite sauces.
Giada’s Grilled Chicken With Pine Nut Pesto (pictured above) takes less than 25 minutes to prepare and can be cooked easily on your indoor grill pan. Boneless chicken breasts are moist, tender and blank canvases that can be dressed up with sauces galore. This spinach-pine nut pesto sauce boasts nutty Parmesan cheese and plenty of fruity olive oil; spread a layer atop each piece of chicken to turn your basic chicken dinner into a beautiful one.
by Dana Angelo White in Uncategorized, March 9th, 2012
When I was seven years old, my grandmother gave me a cookbook written for kids. It was something she’d picked up at a museum gift shop and knew I’d love. My mom was not so pleased when it arrived, as she was never a huge fan of cooking with kids. In her mind, meal prep was strictly about efficiency. Adding my sister or me to the mix instantly made things drastically less efficient. Still, once in a while, she’d give in to my pleas and help me make something from the book.
When I turned eight, something happened that opened up my ability to bond with this cookbook of mine. Both my parents started working on Saturday mornings and we had a babysitter watch us until they came home. This babysitter was the teen-age daughter of friends and she was all of 13 (it was the mid-’80s, that’s how it worked back then). She was happy to let me cook, as it kept me busy and she got to help eat whatever I made.
Before you preheat your oven, read these tips
by J.M. Hirsch in How-to, March 9th, 2012
Festive or scary?
The supermarket can be a scary place. We’ve scanned store shelves for the most processed processed foods. Our list is growing – here are the top 5 for this week. The good news? In almost every case, you can make your own with RE...
by Lauren Miyashiro in Community, March 8th, 2012
The trouble with this week’s underappreciated ingredient is that for the next few days you’re going to have its only-available-on-TV jingle stuck in your head.
That’s right, we’ve wandered into the Chia Pet aisle. Because the same seeds used to grow fluffy green pets also happen to be delicious and nutritious.
First, the basics.
Chia seeds — which are a relative of sage — resemble poppy seeds, but have a nuttier, less assertive flavor. They have gobs of fiber and a fair amount of protein.
by Toby Amidor in Uncategorized, March 8th, 2012
Food52: Urban gardening for the city slicker: Tips to grow fresh herbs and vegetables in your apartment.
Eater: A McNugget in the shape of George Washington’s face sells for $8,100. Do you see the resemblance?
New York Times: How much sugar has your little one had today? Cavities are on the rise among preschoolers.
Complex: Stay in the know and follow these top 25 foodies on Twitter.
YumSugar: Expand your sushi expertise with these fascinating facts from Jiro Dreams of Sushi, premiering in theaters this Friday.
by Cameron Curtis in Events, March 8th, 2012
March is National Nutrition Month, and in honor of this official campaign sponsored by the Academy of Nutrition and Dietetics, we’re giving you meal options that follow the USDA’s MyPlate guidelines. This week we’re hitting up 5 breakfast optio...
by Toby Amidor in Uncategorized, March 8th, 2012
If you’re heading to SXSW this weekend in Austin, Texas, you’re going to need to fuel up in between all of the interactive, film and music events. You can’t possibly focus on having a great time without some delicious eats in your belly. We’ve rounded up a few Food Network favorites from Giada’s Weekend Getaway in Austin to Guy’s best bets from Diners, Drive-Ins and Dives.
Find more of Food Network’s favorite eats in Austin on Food Network Local.
Get the Top 10 Places
by Guest Blogger in Entertaining, March 7th, 2012
Which is healthier?
Our next head-to-head battle is between two popular pasta entrées. We’re pitting cheesy layers of lasagna against gooey mac & cheese. Who’ll win this food fight?
If your lasagna includes pasta, veggies, che...
by FN Dish Editor in Community, March 7th, 2012
So, you’re hosting a dinner party and one (or more) of your guests has a food allergy. What do you do? How do you manage this? Some people do not accommodate special dietary needs at their dinner parties. And while I understand the frustration with the myriad of food needs out there, the question I would ask before I make that decision is: Do I want all my guests to feel welcome? If the answer to that question is yes, then here are a few dos and don’ts to help you navigate this social minefield:
• Share your menu plan (including a full ingredient list) with your food-allergic guests. If you are using prepared food, like sauces or spice mixtures, save all the ingredient lists for those as well. Ask them to bring up any concerns they might have.
More dos and don’ts
Think you’ve got what it takes to open a restaurant? Food Network’s own Bobby Flay is lending a helping hand to first-time restaurateurs. In an exciting new series, Bobby helps people with no previous culinary experience overcome the obstacles and inherent pitfalls in opening a successful eatery.
Are you a passionate self-starter who has dropped everything, traded careers or invested it all in the cutthroat restaurant industry? Do you want Bobby Flay to help make sure the doors don’t close before they even open?
Series shooting now until June 8.
Email FNDish@foodnetwork.com now with your story.