Treat yourself to a road trip like no other: We found America’s best spots for chocolate lovers, from coast to coast.
Grammy-winning country singer and best-selling cookbook author Trisha Yearwood is bringing her family-inspired recipes and Southern hospitality to Food Network this spring. Although the six-episode daytime series is still untitled, the author of “Georgia Cooking in an Oklahoma Kitchen” and “Home Cooking with Trisha Yearwood” will invite viewers into her kitchen for her favorite meals and beloved family stories starting April 14.
Each episode is themed to showcase Trisha’s down-home recipes with her friends and family. Sit in on Sunday supper or watch as she plans a family reunion barbecue in Nashville.
Tell us: Will you watch Trisha’s new series?
Tune in: Premieres Saturday, April 14 at 10:30 am Eastern/ 9:30 am Central
Not just for breakfast anymore, eggs are a filling, go-to lunch and dinner option that can be ready to eat in mere minutes. Instead of simply scrambling or frying, try baking them atop sautéed squash and scallions with jalapeno and nutmeg. Sprinkle the skillet with pepper jack cheese before you put it in the oven to ensure decadent eggs and a richly satisfying dish.
Boasting beets, carrots, potatoes and fresh herbs, Food Network Kitchens’ Root Vegetable Hash With Horseradish Cream is a hearty side to round out the meal.
Get the recipe: Skillet Eggs With Squash from Food Network Magazine
I can’t help it. As much as I want to deny it, Super Bowl Sunday for me is, well, not about football. Its about the food. It’s quite possibly one of my favorite get-togethers because people focus on two things:
1. Food that is easy to eat
2. Food that is delicious
No one is counting calories or worried if someone eats with their hands, it’s just all-out food fun.
I made these cupcakes with that in mind. They’re easy to make, so if you’re still looking for a last-minute dessert that you can make for your party, this one is a crowd-pleaser. I wanted to personalize them for the big day, but still make something that people can stuff in their mouth on a moment’s notice if the referee makes a horrendous call.
Have you heard? This Sunday is the Super Bowl. We have wing, nacho and chili recipes galore, all to ensure that your Big-Game Bash will not leave you fumbling in the kitchen. But what if you’re not a sports fan or simply prefer to stay away from those deliciously decadent dishes? Then this weekend, the name of the game is rich, hearty, bold-flavored soups instead. Below, check out a few of our most super bowls of soup, perfect for game day or any other.
With buttered croutons, rustic potatoes, salty bacon and a generous splash of cream, Food Network Magazine’s Potato-Leek Soup With Bacon is a no-fail recipe that is ready in only 40 minutes. Pureeing just half of the soup is an easy way to ensure the broth’s smooth consistency while preserving its chunky texture.
Though Ellie Krieger lightens up traditional Tomato-Tortilla Soup by cooking with chicken broth instead of heavy cream, her recipe from Cooking Channel promises classic flavor from lime juice, sautéed garlic and plenty of tomatoes. For a crispy, crunchy touch, garnish with golden tortilla strips before serving.
What’s the Super Bowl if you don’t have snacks to munch on during it? This Sunday, instead of ordering delivery pizza or resorting to frozen chicken wings, serve up a super spread of touchdown-worthy eats at your Big-Game Bash. Our top five Super Bowl recipes below are quick-to-prepare, traditional dishes that are sure to win points with your team of friends.
5. Guacamole — Alton adds a hint of heat to his classic guacamole with a pinch of cayenne.
4. Hot Crab Dip — Dunk crackers or toasted pita bread into this rich, cheesy dip, featuring lump crabmeat, sweet roasted garlic and Worcestershire sauce.
Yeah, I know, everybody’s throwing a Super Bowl party. But on this day, I avoid the celebratory one-upmanship and stick with an easy, stress-free concept that allows me to enjoy the actual football-watching part of the big game (imagine that!).
I’m all about a sandwich bar and beer. Albeit a little spiffed up because I toast the sandwiches and serve craft beers, but straightforward enough, right?
Now I realize that, depending on your comfort level in the kitchen, “easy” and “stress-free” are relative terms. But taking this notion of sandwiches and beer and kicking it up a notch really is simple — even for the novice cook or reluctant entertainer. Honest.
The ground rules are simple: Invite a bunch of friends, tell them to bring something (ice, drinks, a side or dessert), and you provide the main course (in this case, sandwiches). Gone is the pressure of heavy-duty cooking, replaced by a focus on enjoying your pals and having a good time.
I come from a family with hippie tendencies, particularly when it comes to food. During my childhood, the only bread in our fridge was the kind that had at least eight different kinds of grains. I didn’t know that rice could be anything other than brown for my first decade. And for years, I assumed that everyone made granola on a weekly basis.
Every Sunday afternoon, my mom would pull out her rimmed cookie sheets, a big jar of oats and jug of honey to make that week’s batch. Her recipe came from a friend who, for a time, had a granola business. It was of the kitchen-sink variety and included flaked coconut, wheat germ and sesame seeds. While it was quite delicious, it was built for nutrition more than to appeal to my six-year-old taste buds.
As it turns out, this apple hasn’t fallen very far from her tree. Once I got out on my own, it wasn’t long before I fell into the same Sunday afternoon granola habit that I grew up with. My kitchen feels quite naked without a jar of granola on the counter. I eat it with a bit of milk for breakfast, munch on a handful when the late-afternoon munchies strike and dash a few clusters over Greek yogurt for that late-evening something sweet.
You created six new sandwiches for Food Network specifically for the big game this Sunday. How did you come up with them?
JM: They are easy sandwiches I would want to eat while watching a game. Plus, they hold well so they are going to remain fresh and tasty, at least until halftime, when they’re all gone.
Which one can we expect on your menu?
JM: My good friend is actually hosting an engagement party the day of the big game, which is not only grounds for a man-card revocation, but also cuts into my prep time. That’s why I’m making the Rueben Meatball Sliders. They are easy to make ahead, as well as the Monster Muffaletta, which really involves no cooking.
Even if one is stuck in the Great White North, February is still a fiery month for food festivals.
Tropical Wine Festival, Des Moines, Iowa, Feb. 3: Iowa is more than a crucial battleground in presidential politics, it’s a fertile land for oenophiles with a sense of humor when it comes to clothing — we’re as surprised as you are — during the first weekend in February. The Tropical Wine Festival, for which attendees are encouraged to don their favorite tropical attire, unites local wineries and lovers of their vintages for a few hours of chin-chins and nibbles from area food purveyors, including The Cheese Shop of Des Moines and Dos Rios Cantina and Tequila Lounge. Go all the way with Hawaiian leis and tiny bubbles when musical group Tropical Steel fires things up.
AleFest Columbus, Columbus, Ohio, Feb. 5: Warm up in the Buckeye State with this one-day brew fete. Beer aficionados will geek out at the opportunity to sample some of the more than 250 stellar creations — including cask — at this seventh-annual affair. Admission ($40) earns the festival-goer a tasting glass to be filled with 20 samples and a guide to scheduled events, including a silent auction and a raffle for beer collectibles. Belly up to the booth.