by FN Dish Editor in Holidays, March 29th, 2013
by Robin Miller, March 29th, 2013
Ham: Baked, smoked, spiral, glazed and more, it’s usually the centerpiece of the Easter table (and it is delicious). But what about lamb? Why does it usually take a back seat when certain cuts of the meat tend to be so forgiving? Skipping the ham and introducing something new to the table might cause an uproar, but serving lamb is highly encouraged — at least make it a new addition alongside the ham. So where do you start? We asked chef and butcher Adam Sappington of The Country Cat Dinner House and Bar in Portland, Ore., to start us off in the right direction.
The most-common cuts of lamb used around Easter are definitely legs (like the Herbed Leg of Lamb by Food Network Magazine pictured above) or chops. He states that, “As the weather warms up, folks tend to move away from heavy braising cuts like shoulder and start looking for leaner cuts that give off that essence of spring grasses.” For an Easter celebration, Adam recommends using a leg of lamb — it’s the easiest and most forgiving to cook, the most versatile, arguably the most traditional and it can be altered to feed small parties or large gatherings. This Grilled Leg of Lamb With Creamed Peas and Wild Mushrooms is perfect for family gatherings, as it is a showstopper but wont break the bank.
Keep reading for more tips
by Marisa McClellan in Entertaining, Holidays, March 29th, 2013
Inspired by the new flavored butters on the market, here are some fresh and versatile oil alternatives that can liven up your menu while keeping saturated fat in check. Use flavored oils to spruce up marinades, salad dressings and vinaigrettes, past...
by Joseph Erdos in Shows, March 29th, 2013
I’m not sure when exactly it happened, but I can no longer bear to go out to brunch. I hate the long waits and the fact that once you do get a table, your meal proceeds at breakneck speed so the restaurant can turn your table. (I don’t dispute their right to do so. I just don’t enjoy rushing through a meal.)
And then there are the prices. As someone who does a lot of grocery shopping and cooking, I know just how much things cost, and the markups on things like pancakes, scrambled eggs and toast make me a little twitchy.
So these days, I stay home and have people over for brunch instead of meeting at a restaurant. It keeps my blood pressure in check and means that I get to flex some underutilized cooking skills.
In pursuit of brunch excellence, I’ve worked my way through crepes, homemade bagels and English muffins. While I’ve got my sights set on conquering the aebleskiver in the somewhat near future, at the moment I’m focused on making a great quiche. The thing that’s so great about quiche is that it can be made ahead and reheated. Served with a green salad and a slice of crispy bacon, it makes for a fairly fuss-free entertaining experience.
Before you start baking your quiche, read these tips:
by Joseph Erdos in Shows, March 28th, 2013
This weekend, Food Network has new episodes from Ree, Ina and Giada on Saturday and three competition shows with new episodes on Sunday, including the finale of Worst Cooks in America.
On Saturday morning, tune in as Ree cooks dishes for her homeschooled kids. Then watch Ina surprise her dear friend on her birthday by stocking her kitchen with goodies. Afterward, Giada takes a stroll down memory lane with recipes that have had a special meaning in her life and career.
On Sunday evening, watch a special rock-and-roll-themed episode of Cupcake Wars. Then tune in for the finale of Worst Cooks in America to find out whether Chef Anne’s or Chef Bobby’s recruit scores a win. And finally it’s an all-new episode of Chopped on a special night: A mystery basket ingredient in the appetizer round takes the competitors by surprise.
Read about the shows
by Joseph Erdos in Shows, March 28th, 2013
The Precinct in Cincinnati is a former police station from the early 1900s that was converted into a steakhouse by owner Jeff Ruby in 1981. Jeff, with the help of his daughter Britney, was looking for a new chef who could meet three criteria. They wanted a chef with tremendous culinary depth, who knew beef as well or better than Jeff himself and could make everyone in the kitchen better at their jobs. Anne Burrell and the Chef Wanted
team were called in to help with the search. After two tests and two dinner services, an offer was extended to Chef Rahman “Rock” Harper.
Rock left the restaurant business about three years ago to work for D.C. Central Kitchen, a nonprofit in Washington, D.C., that helps rehabilitate homeless people and gives them the skills to enter the culinary field. Rock wants to re-enter the professional kitchen and sees Precinct as the perfect opportunity.
by Jill Novatt in Family, Recipes, March 28th, 2013
FN Dish is counting down to the Season 3 premiere of Chopped All-Stars by introducing a competitor every day. Sixteen competitors including Food Network and Cooking Channel talent, renowned chefs, Chopped judges and celebrities are competing for a chance to win the title of All-Stars champion and a $50,000 donation to charity. Watch the premiere on Sunday, April 7, at 9pm/8c and keep coming back to FN Dish for exclusive interviews and behind-the-scenes previews.
Richard Blais is best known for winning Top Chef All-Stars and his innovative take on cuisine. A native New Yorker, Richard relocated to Atlanta in 2000, where he founded Trail Blais, a creative culinary company that has consulted on, designed and operates some of Atlanta’s most-popular eateries, including The Spence, Flip Burger Boutique and HD1. His first cookbook, Try This at Home: From My Head to Your Plate, was recently released. But there’s more about Richard that you don’t know ‑ for example, he loves chicken wings for a late-night snack. Find out more about Richard in his Q&A below.
by Joseph Erdos in How-to, March 28th, 2013
Here in Food Network Kitchens, we love simple, classic recipes. We are also paid to think about food all day. So we’ve taken classic foods and drinks and reimagined them in three, four or five different ways. No standard recipes here, just the occasional technique and pictures. Think of them as picture recipes.
Cookie cakes are a great way to celebrate without having to spend hours making a cake and icing. They are easy, fun and delicious. All you need is store-bought cookie dough and a few ingredients.
First, start with the classic version: Using the entire package of store-bought cookie dough, press it into a roughly 10 to 12 inch-diameter circle on a parchment-lined sheet pan. Bake according to package directions. It may take slightly longer than package time, depending on your oven.
Get four new ideas to add new life to the classic:
by Amie Valpone, March 28th, 2013
Have onions at home, or maybe turmeric, a packet of Kool-Aid or Red Hots candies? If you do, then you’re in luck, because you are on your way to creating your own homemade dyes for coloring Easter eggs. You may look at the household items and think nothing of them, but with just some water, vinegar, and a little time, you can color eggs without buying the box of dyes from the supermarket. But the best part about the project is that it’s fun to do, especially when you get the kids involved — helping color the eggs only, of course. It’s part science experiment and part fun.
Find out how to color your own Easter eggs
With the weather warming up, and the sun peeking out just a little bit more day by day, our meals are lighter and include more fruits and veggies. For a satisfyingly fresh lunch, I’ve combined fresh spring asparagus and spinach — with no...