Farmers’ markets are the prime destination for fresh and local food, but they’re not immune to germs and bacteria. Farmers work hard to comply with state and federal food saf...
If you still haven’t gotten Mom a gift for Mother’s Day, it’s not too late to wow her with a loving, thoughtful present: a home-cooked meal. We’ve rounded up an entire day’s worth of Mom-approved eats and drinks, including fluffy waffles, citrus-shrimp pasta and a cool peach cocktail, so you can show her just how much you care. Check out Food Network’s top five Mother’s Day recipes below and tell us what you’re making for your mom this weekend.
5. Chocolate Waffles – Top Food Network Magazine’s cocoa-laced waffles with deliciously sweet chocolate syrup, fresh berries or a dusting of confectioners’ sugar to complete this breakfast treat.
4. Pasta Salad With Poached Shrimp and Lemon-Dill Dressing – Ready to eat in just 25 quick minutes, this in-season pasta plate features bright grape tomatoes and cucumbers, and it’s tossed with a zesty herb dressing.
Food Network Star kicks off its eighth season this Sunday night, but this year’s competition will be like nothing you’ve seen before. Three of Food Network’s finest chefs and superstars – Alton Brown, Bobby Flay and Giada De Laurentiis – are joining the contest, not as judges, but as guiding mentors to groups of five hand-picked Star hopefuls. With the advice and support of their coaches, finalists on Team Alton, Team Bobby and Team Giada will battle it out week after week in the ultimate job interview to prove they have what it takes to host their own Food Network show.
Get to know each of the contestants before Sunday night’s episode by watching a never-before-seen casting special on Saturday, May 12 at 9pm/8c. Alton, Bobby and Giada reveal why they chose each finalist for their respective teams and offer a behind-the-scenes look into this season’s competitive casting process.
Then tune in to the season eight premiere of Food Network Star on Sunday, May 13 at 9pm/8c to see which finalists are early favorites and who gets sent home first.
It goes without saying that Mother’s Day is always a fun day in our house. Instead of giving her gifts every year, I like to cook up a big delicious brunch so we can all lay around the house, eat great food and relax. It’s something we do quite well.
My mom is also quite the picky eater, so I have to tailor my menu to fit her palate. One thing that I can never go wrong with is any kind of baked goods. We have a sweet tooth in my family and these Blueberry Muffins that I’ve adapted from Alton Brown are always a hit.
I brightened them up with lemon zest and raspberries, and then whipped up the most addictive Chantilly Cream. Heavy whipping cream, powdered sugar and a vanilla bean is a match made in heaven.
These blueberry-raspberry muffins topped with Chantilly Cream are the perfect way to show your mom some love this Mother’s Day. Happy Mother’s Day to all you wonderful mothers out there, and thanks to my mom for being so amazing.
Though kale is something of a hot new food trend, I happen to be one of those lucky souls who has been eating it for years. My parents are avid vegetable gardeners and both kale and its buddy Swiss chard were always prominent players in the spring and fall plantings.
To us, kale was simply a sturdy cooking green, best for use in soups or wilted with olive oil and garlic. On weekend mornings, I’d sauté ribbons of kale with zucchini and green onions and scramble a couple beaten eggs around the veggies. Topped with fresh tomato, it’s still my favorite breakfast.
The one thing we didn’t do back in those days was eat raw kale. It wasn’t that anyone was against it, it just didn’t occur to either my parents or me (and though my sister is one of the biggest kale eaters around now, she wouldn’t touch it in any form back then). It wasn’t until a couple of years ago, when I started seeing mentions of raw kale salads in magazines and on blogs, that I tried it.
These days, I’m something of a kale salad evangelist. I have two versions that are in my regular dinner rotation. The first is a garlicky version inspired by a recipe posted to 101 Cookbooks and the other is a Grated Carrot and Kale Salad, dressed with walnut oil and rice wine vinegar.
Food Republic: Congratulations to Ted Allen for winning his second James Beard Award last weekend. The Chopped host talks about his inspiration from competition judges and reveals his favorite food pairings.
Washington Post: Nearing Julia Child’s 100th birthday, we remember how the beloved French Chef revolutionized home cooking, especially for women.
Travel + Leisure: Have a passion for burgers? See if your town made the cut for America’s Best Burger Cities 2012.
Slate: We all know kale is good for you, but how about an all-kale diet?
The Daily Meal: Girl Scout candy bars are real. Flavors include Thin Mint, Caramel and Coconut and Peanut Butter Créme.