by Maria Russo in Community, March 13th, 2016
by Katie Workman in In Season, Recipes, March 13th, 2016
Trust us when we say that this isn’t your everyday fruit dessert. This week’s Most Popular Pin of the Week (pictured above) starts with juicy, fresh strawberries and transforms them with an ingredient sidekick: balsamic vinegar. Not just for your salad dressings, this tangy vinegar turns sweet and syrupy when reduced, and offers a welcome bite when paired with the berries. Serve the strawberries atop smooth vanilla-laced ricotta cheese for a cool, creamy treat that’s surprisingly healthy (yes, really).
For more sweet and savory favorites, check out Food Network’s Let’s Cook Comfort Food board on Pinterest.
Get the Recipe: Balsamic Strawberries with Ricotta Cream
by Maria Russo in Recipes, Shows, March 12th, 2016
Like many people, I belong to a CSA (Community Supported Agriculture) program. What this means is that I get a “share” of items from a particular local farm, or group of farmers, every week, an assortment of seasonal produce (and occasionally other things, like honey or eggs). Every week is a bit of a surprise, though if you are familiar with what is in season in your area you’ll have some idea of what might be in the box.
There are lots of benefits to joining a CSA. You get to cook in tune with the seasons, you get products that are super-fresh and local, you get to support your area farms and you get inspired to try things you might not pick up in a supermarket. But with this last benefit can come a challenge: “What the $#@! do I do with this (fill in the blank)?” Even if you’re a seasoned cook, you may not have cooked with every ingredient that comes your way; or perhaps you have, but you need some new inspiration for that rutabaga/kohlrabi/chard/what have you. That’s what this column is for: to provide you with inspiration and recipes to make the most of your little farmers market in a box. Read more
by Amy Reiter in News, March 12th, 2016
If you think pies are served only for dessert, with thick and syrupy sweetened-fruit fillings, think again. The co-hosts on The Kitchen introduced savory versions on this morning’s episode, just in time for Pi Day (March 14, aka 3.14). While Katie Lee’s next-level take on a chicken pot pie brings new possibilities for dinnertime decadence, Sunny Anderson’s breakfast-inspired pie reinvents the shepherd’s pie wheel. Read on below to get their recipes and see how they do it.
by Dara Pollak in Holidays, Restaurants, March 12th, 2016
Instagramming your food may not do much for the people you’re eating with, especially if they feel compelled to sit there, politely waiting as their meals get cold, while you set up the perfect beauty shot, tinker with your filters, settle on the right hashtag and post a photo for the masses to admire. But stopping to snap a photo of your food may be helping you in ways you hadn’t even considered — ways that go way beyond impressing everyone following your feed.
by Maria Russo in Holidays, Recipes, March 11th, 2016
St. Patrick’s Day is a fun holiday to celebrate, but it’s become more socially acceptable to get drunk off of green beer and do a bar crawl than to actually sit down and enjoy some nice bar fare and a good beer. So, to break with that tradition, we asked chefs around the country to share their favorite Irish pub — no green bagels allowed.
by Maria Russo in Food Network Chef, March 11th, 2016
You know those seasonal mint milkshakes that are sold at a certain fast-food joint around St. Patrick’s Day? Those can be expensive and packed with ingredients you may or may not be able to pronounce. Not ideal, right? Enter your new favorite frosty March treat.
by Samantha Seneviratne in Recipes, March 11th, 2016
You’ve met her too-cute-for-words pup Fionula, and you know that she’s a self-confessed “major workoutaholic.” But did you know that Katie Lee happens to carry hot sauce around in her purse? Yep, that’s true. FN Dish caught up with Katie at the South Beach Wine & Food Festival, where she showcased the brand-new recipes she created with Nutchello, a craveable drink made with plant-based milk. Read on below to hear more about those hot-sauce packets, and find out more little-known facts about this co-host of The Kitchen.
Is there one dish or ingredient that you just stay away from completely? Something you really hate?
Katie Lee: I hate wasabi. And I love spicy food, so I’m not sure why I have this aversion to wasabi, but I really detest it. Like, wasabi mashed potatoes are, like, blah. No way.
Do you have a favorite guilty-pleasure food?
KL: French fries. I think that the french fries are, basically, they’re just to harbor ketchup. So, french fries with a lot of ketchup and really salty.
by Ricky Smith in Shows, March 11th, 2016
Eating in season makes a lot of sense. Vegetables and fruits taste the best and are most nutritious and affordable when you enjoy them during the season in which they are grown and harvested. During winter and early spring, when it comes to savory preparations like dinner, the choices are clear: Root vegetables, onions and garlic are plentiful in the colder months. Stew, anyone? But while the air is cold and the days are short, what should we do about dessert?
Citrus is the delicious answer. In the winter months, when fresh berries and peaches are all but a distant memory, turn your attention to lemons, limes and oranges to make your desserts shine, as they do in this bright cheesecake tart.
by Amy Reiter in News, March 10th, 2016
This weekend, don’t miss all-new recipes from your favorite chefs as they celebrate old traditions. First up on Saturday morning is Ree Drummond with comforting meals her family is always asking for, including Tamale Pie and Bean and Bacon Soup. Then, Trisha Yearwood is reminiscing with her sister, Beth, as they make “Barbie-Q” Chicken Sliders and all the fixings to go along with them. After that, The Kitchen co-hosts are celebrating Pi Day with everything from traditional pies to a Sliced Pie Cocktail from Geoffrey Zakarian.
To the uninitiated, one potato may seem as good as another. But experienced cooks know that all potatoes are not all-purpose. Some are better for frying, others more suitable for salads. As with so many things, it may come down to chemistry.
“There are hundreds of different breeds of potatoes, and it turns out that beneath that yellow or brown or purple or red skin, they have quite different chemistries,” the BBC noted in a recent examination of the “humble spud.”