Like so many dishes on the menus at your favorite takeout restaurants, saag paneer may be something you indulge in only occasionally, when the need for a quick delivery dinner is simply too great to ignore. But when you have time to spare, preparing this traditional Indian dinner, featuring spiced spinach (saag) and freshly made cheese (paneer), is indeed doable at home, especially when using Food Network Magazine’s easy-to-follow recipe.
The secret to making authentic Saag Paneer (pictured above) is starting with quality cheese, and while you may not be able to pick up paneer at your local grocery store, you can surely craft a batch from scratch using just a handful of everyday ingredients. After warming up whole milk, mix in plain yogurt and a splash of lemon juice to create cheese curds. These need to be drained of excess moisture, then chilled in the refrigerator until they form a firm block, at which point the cheese will be sturdy enough to be deep-fried. Tossed with creamy garlic-coriander spinach, these warm cubes of golden-brown cheese are deliciously crispy yet tender. Served with a simple preparation of rice, this bold, flavorful dish becomes a hearty dinner.
Read more »
Before you stop for your morning joe, find out how some coffee shop favorites compare.
Latte vs Cappuccino
WINNER: Cappuccino. They deliver the same caffeine jolt (75 milligrams per 12-ounce cup), but a latte has almost double the calories and fat o...
Read more »
This past weekend, Amy Thielen’s Heartland Table (Saturdays at 10:30am/ 9:30c) premiered on Food Network. Born and raised in Minnesota, Amy’s celebrating all things Midwestern and sharing with fans rustic recipes from inside her log cabin, plus introducing the local legends inspiring her dishes. Along with a new show, Amy’s also debuted her cookbook, The New Midwestern Table — including 200 updated classic recipes from her native Midwest. Want to get to know Amy better? FN Dish is giving away five autographed copies of her cookbook to randomly selected winners.
What FN Dish loves about this book is that everything can be made with a trip to a basic grocery store. “If I couldn’t find an ingredient at either of my local grocery stores, and it couldn’t be found in the garden, the yard or the surrounding woods, it didn’t go in the book,” Amy adds.
You can buy Amy’s new cookbook here, or enter for a chance to win one now. To enter: Tell FN Dish what you’re looking forward to the most from Amy’s new show, Heartland Table, in the comments. We’re giving five lucky, randomly selected winners each a copy of the book.
Read official rules before entering
Trying to reach for healthy snacks but the sugary treats are calling you? Use these strategies to help douse that sugar-fueled fire.
Kick the Artificial Habit
Research suggests that folks who consume large amounts of artificial sweeteners may increa...
Read more »
Coming into Cutthroat Kitchen, the chefs know to expect sabotage, backstabbing and true competition. So the only things they can rely on are their skills and experience, but sometimes in the heat of battle those skills and experience go right out the window. After all, the chefs are racing to finish their plates while also maneuvering sabotages they’ve been dealt that often lead their dishes down a disastrous road.
In the latest installment of Alton’s After-Show, the host and this week’s judge, Jet Tila, dished on the competitors’ seeming disregard for key basics in cooking, such as taste and texture, and their inability to have a dish live up to some sort of standard of expectation.
Taste is No. 1, explained Jet, when talking about Round 1′s spaghetti and meatballs, where one of the sabotages took away the ability to taste from three of the chefs. “You have to have cooked for a phenomenal amount of years to just cook by feel,” says Jet. Alton added that it’s especially true when it comes to making sauce, which often needs many tastings before it’s ready to be served. These chefs were too brash in thinking they didn’t need to taste — and even Chef Davidi who won the auction didn’t manage to put out a flavorful dish. When it came to the wings in Round 2, stuffing them with ingredients that made no sense — like Chef Glick’s celery and carrot batons — just went to show there was no forethought. And the chef’s use of bottled sauce did nothing to show creativity. In Round 3, it all came down to a lack of experience when making the doughnuts. Each chef’s doughnuts turned out to be leaden balls of dough, far from the fluffy, airy confections that anyone would expect.
Click the play button on the video above to hear more from Jet and Alton, and then chat with fellow fans in the comments section below.
The next stop on Episode 5 of The Great Food Truck Race was a turning point for the four remaining food trucks. This was the chance for those who’d perpetually been in the middle or in the bottom to break out of their rut. But the Twin Cities of Minneapolis and St. Paul proved to bring double the difficulty the teams had expected. Tyler promised the teams wouldn’t have a Speed Bump on day one, but he ended up springing a Truck Stop challenge on them, one that none of the teams were able to accomplish. On day two, another Truck Stop was much more attainable for all the teams but one, leading to its elimination.
SPOILER ALERT: Find Out Which Team Was Eliminated
Chicken breast is an easy go-to ingredient — quick-cooking, versatile and, of course, palette-pleasing. This week’s Most Popular Pin(s) of the Week is Rachael Ray’s Top 100 30-Minute Meals, which includes several easy chicken recipes. Pictured above is an eye-catching plate of Parmigiano and Herb Chicken Breast Tenders served with a side of pasta.
This recipe is versatile — you can serve these tenders hot or cold. If cold, pair them with a pasta salad. If hot, they’re good as is with a simple mixed green salad. For a quick chicken Parm, top the tenders with tomato sauce and cheese, and serve them with a side of spaghetti.
For more everyday recipe inspiration, visit Food Network’s Let’s Cook: Main Dishes board on Pinterest.
Get the recipes: Rachael’s Top 100 30-Minute Meals
Whether you are a freshman with on-campus housing and a dining plan or a senior in your own apartment, healthy eating at college is achievable and it doesn’t need to involve deprivation or dieting.
At the Dining Hall
• Make room for fruit...
Read more »
Store-bought muffins, a grab-and-go favorite, can average a hefty 400 to 500 calories each. Make your own healthier version and you’ll get the same delicious flavor for about half the calories.
Muffins come in all sizes from mini...
Read more »
Check out Nadia G.’s Montreal kitchen, then pick up some of her finds for your own kitchen.
Black goblets appeal to Nadia’s dark side. $16, Mario Luca Giusti; seed387.com
Nadia’s Brasserie Plates are modeled after those used in restaurants in France during the 1920s. $33 for a 9½-inch plate, Pillivuyt USA; 125west.com