by Lauren Miyashiro in Food Network Magazine, Recipes, January 29th, 2016
by Maria Russo in News, January 29th, 2016
Some like it hot … some like it not-as-hot. How much spice can you handle? With dozens of new spicy snack recipes featured in the January/February issue of Food Network Magazine, it’s time to test your heat tolerance. These 50 fiery ideas are a lot to choose from, but our friends in the test kitchen developed even more. (If you’re wondering how the kitchen staff survived the spicy challenge, many antacids were consumed during the development of these recipes.)
Below are nine Web-exclusive recipes that didn’t appear in the magazine but are too delicious not to share. Insider tip: The ribs, arepas and clams were favorites during the taste-testing. Make whatever sounds best (or spiciest) to you, then do as the Food Network recipe testers do: dare someone else to try it first.
Cajun Baked Clams: Cook 24 littleneck clams in 1/4 cup each white wine over high heat, covered, until they open. Strain, reserving 3 tablespoons of the juices. (Discard any unopened clams.) Saute 1 finely chopped andouille sausage (about 3 ounces) in butter until browned, 3 minutes. Add 1/2 cup chopped pimentos, 3 sliced scallions (white parts only; reserve the greens for topping), 2 minced garlic cloves and 1 teaspoon fresh thyme; cook 1 minute. Stir in the reserved clam juices. Mix 1/2 cup breadcrumbs with 3 tablespoons melted butter and 1/2 teaspoon cayenne. Discard the top shell of each clam; top the clams with the sausage filling, then the breadcrumb mixture; broil until golden. Top with the reserved scallion greens.
by Sara Levine in Entertaining, January 29th, 2016
There’s barbecue and then there’s Franklin Barbecue, a Texas mecca that does smoky and succulent meat like few others. You’ve heard about the scene at this famed Franklin hot spot, where it’s not only common for diners to wait in an hours-long line for a taste of the slow-smoked brisket and ribs, but expected practice there as well. It turns out, though, that one customer in particular wasn’t so keen on having to wait alongside everyone else before finally digging into a meal.
by Maria Russo in Food Network Chef, January 29th, 2016
No matter whether your game-day crowd is more focused on the football, the commercials or the food, this eye-popping spread of rainbow-hued nachos will steal the show. And it tastes as good as it looks. Party guests will keep coming back to try a new color block of flavor. Hit play below to watch staffers whip them up in our Food Network Kitchen, or check out our step-by-step gallery to see how easy it is to turn your table or counter into a 6-foot nacho fiesta for the big game on February 7. Read more
by Amy Reiter in News, January 29th, 2016
Bobby Flay may be known for bringing the heat — both on the plate and off — in the Beat Bobby Flay arena, but when it’s just him and his daughter, Sophie Flay, in the kitchen, the scene is anything but competitive. Recently the pair took to Food Network’s Snapchat Discover channel for a mini-series of father-daughter cooking with two of Sophie’s favorite dishes on the menu: pasta with marinara sauce and chocolate chip pancakes.
We recently caught up with Bobby, and he told us how much Sophie enjoys the world of food. “She’s really interested in food, loves to eat food, loves to go to restaurants, will try anything,” he explained. “I just thought it was kind of fun that she wanted me to teach her how to make a dish or two.” And when it comes to Sophie’s seemingly born-with-it comfort on camera, Bobby credits Sophie’s fearless attitude. “The thing about Sophie is, like, you talk about getting nervous in front of the camera — I don’t think she ever does,” Bobby said. “I don’t think she cares — but in the best way. I don’t think she’s worried about it.”
by Allison Milam in Community, January 29th, 2016
The next big thing in fast-casual dining may come as fantastic news for raw-fish fans: restaurants devoted to poke, the raw fish salad that is Hawaii’s answer to sashimi, ceviche and tuna tartare.
Fast-casual poke establishments, such as Santa Monica’s Sweetfin Poké, are rolling out or expanding in New York City and cities in Southern California, Eater notes. The boom is due to “the relative ease of getting a poke restaurant off the ground, the dish’s appeal to health-conscious consumers, and the persistent trend of bowl foods,” , Eater adds — and the fast-casual trend seems eminently “scalable.”
Unfamiliar with poke (pronounced “POH-kay”)? Here are a few things to know:
by Ricky Smith in Shows, January 29th, 2016
No matter your Instagram following, your filtering prowess or your like-to-minute ratio, nothing truly proves #deliciousness like an old-fashioned, ready-set-go contest. We’re coming your way in search of the greatest creations made in your very own kitchen. When we call out the theme on Instagram, put your cooking skills to the test by whipping up your go-to Food Network recipe, snapping a photo and tagging #FoodNetworkFaves for your chance to be featured on FN Dish!
They may say breakfast is the most-important meal of the day, but whoever said that first hasn’t felt the midday hunger pangs. In the spirit of eating better in the new year, we’re all about bring-your-own-lunch picks for work or school. When we took a scroll through our #FoodNetworkFaves feed, we saw a whole lot more than limp, sorry sandwiches. Whether you were packing them up for your own lunch or for your kid’s, these satisfying lunch picks inspire those of us who buy lunch on a day-to-day basis.
by Michelle Baricevic in Entertaining, Recipes, January 28th, 2016
The big game is a little over a week away, so that means it’s time to start prepping the most-important part of your get-together — good eats. All of your favorite chefs have new ideas to share, including fresh takes on the classics. First up, Ree Drummond is feeding a football-crazy family with hot wings, quick chili and an epic potato-skins bar where you can customize the bar classic with your favorite toppings. Then, Trisha Yearwood is helping her nephews host their first game-day party with black-eyed pea dip, updated pigs in a blanket and a hearty cornbread-chili casserole. After that, the co-hosts of The Kitchen are going all in with Jeff Mauro’s eggplant hero, Katie Lee’s Buffalo chicken hoagie and a special guest who shows them how to make pulled pork, Texas style. Next, Valerie Bertinelli is making slow-cooked beef sandwiches with fennel coleslaw and demonstrating how to turn game-day leftovers into a whole other meal.
by Amy Reiter in News, January 28th, 2016
If you’ve ever read a Jane Austen novel or watched an episode of Downton Abbey, you’ve probably already heard of “full afternoon tea.” Not to be confused with elevenses or high tea, full afternoon tea often occurs between 3 and 4 p.m., and features treats, including cakes, crustless finger sandwiches and, of course, tea. Though it is often associated with the posh hotels of London, you don’t need to travel abroad to enjoy the splendors of a British tea party. With our help, you can do that right at home.
Mascarpone Mini Cupcakes with Strawberry Glaze
Miniature two-bite desserts, like these glazed cupcakes from Giada De Laurentiis, make a great tea party treat. Giada forgoes frosting, and instead tops her cupcakes with a sweet glaze made from frozen strawberries and powdered sugar.
by Allison Milam in Recipes, January 28th, 2016
Plates — they seem like a tableware staple, but it turns out they’re, like, totally five minutes ago.
Today, it’s all about bowls, baby — big bowls, “bistro” bowls, as well as bowls of more modest size, bowls that are sort of like plates only with big upturned rims (those are officially called “coupes,” you may be interested to know) and bowls that are just, you know, bowls.
“Sales of bowls are rising as Americans prefer more casual, one-course meals that layer flavors,” the Wall Street Journal recently noted in an article that ran under the headline “Bowls Are the New Plates.”
Cooked on the stovetop and devoured as is, or doctored up with all kinds of additions and oftentimes baked to bubbling, crispy-on-top perfection, mac and cheese is a comfort food mainstay that both adults and kids can agree on with glee. It’s so beloved, in fact, that just about no one would argue about having it for breakfast, lunch and dinner. With recipes inspired by the morning meal, a salad favorite and more, you probably could do just that, without ever tiring of it.
Breakfast Macaroni and Cheese with Sausage and Hash Browns
If you’re asking us, this breakfast-inspired mac and cheese gives you all the excuse in the world to take it with a cup of coffee. It’s super-easy to make, with store-bought hash browns serving as a crispy, satisfying topping and morsels of savory breakfast sausage being scattered throughout the whole dish.