Doughn’t Knock It Till You Try It

by in Recipes, May 2nd, 2011

swirled cinnamon bread
When you think about it, dough is just a mixture of flour and water. Yes, we usually use fancy flours and extra ingredients, such as eggs or yeast, to transform dough from its original simplicity into pasta noodle or bread varieties, for example. Still though, making dough need not be an intimidating process. In fact, here are four fool-proof recipes for classic doughs – bread, pizza, pasta and doughnut – that you might typically purchase instead of making from scratch. So bake a loaf of bread, roll out your own pizza dough and fry your own doughnuts because with recipes like these, there’s no need to make a trip to the store.

Move over, counter space-hogging bread maker. Ellie Krieger’s Whole-Wheat Cinnamon-Raisin Bread from foodnetwork.com uses no special equipment and is still so simple to make and consistently produces swirly good results. Best of all, it is far healthier than its sugar-laden counterparts from the grocery.

Read on for more recipes

Recipe of the Day: Risotto With Asparagus

by in Holidays, Recipes, May 2nd, 2011

risotto with asparagus
Creamy risotto is mixed with Bibb lettuce, Parmesan cheese and fresh lemon juice and can be served as a light main or hearty side — perfect for Mother’s Day. Tangy Italian cheese and asparagus top this Italian classic for an extra burst of flavor.

Get the recipe:  Risotto With Asparagus

Browse more of Food Network’s Mother’s Day recipes.

Kick Off Cinco de Mayo with Eva Longoria and Marcela Valladolid

by in Food Network Chef, April 29th, 2011

eva longoria marcela valladolid margaritas

Cinco de Mayo is right around the corner and who better to commence the holiday celebration than Marcela.  This Saturday morning, she’ll kick off her new season of Mexican Made Easy with a Cinco de Mayo celebration starring actress and cookbook author Eva Longoria — together they’ll make Eva’s Chunky Guacamole and Strawberry Daiquiri.

Tune in: Saturday at 9:30 a.m. eastern/8:30 a.m. central

Prepare for Cinco de Mayo with: Cinco de Mayo Recipes, Mexican Essentials and Mexican Cooking 101

Recipe of the Day: Herb-Roasted Chicken With Melted Tomatoes

by in Recipes, April 29th, 2011

herb roasted chicken with tomatoes
We all strive for the perfect roast chicken — juicy meat and a perfectly browned, crunchy exterior. This recipe combines parsley, cilantro, tarragon, dill, garlic, olive oil and chopped walnuts  — a mixture that is rubbed over and under the skin, sealing in flavor. The chicken is basted with its own drippings, creating that crispy skin everyone craves.

Get the recipe: Herb-Roasted Chicken with Melted Tomatoes

Browse Food Network’s chicken recipes for more dinner ideas.

5 Questions With Gabriella Gershenson of 24 Hour Restaurant Battle

by in Food Network Chef, Shows, April 28th, 2011

gabriella gershenson
Last Thursday, the second season of 24 Hour Restaurant Battle premiered, promising an all-new set of contestants aspiring to open their own restaurants –- all in just one day.

We asked three of the judges to talk about the new season, the drama we can expect and advice they can share. Last week, Alison Brod gave us her advice from a public relations standpoint. Today, we’re talking with Gabriella Gershenson, a senior editor at Saveur magazine.

Tune in tonight for a new episode of 24 Hour Restaurant Battle at 10pm/9c.

FN Dish: For the new season, what are some changes we can expect?
Well, you’ll be seeing more of the original four—Alison, Scott, Geoffrey and myself—but there are also some great additions to the judges table. For instance, David Sax, a deli expert and contributing editor at Saveur magazine, where I work, joins us when two Jewish-style restaurants face off.

FN Dish: What is the most common mistake you come across?
Some chefs serve dishes that they have never attempted before coming on the show. Huh? I don’t get that. Second most common: chefs who don’t taste their dishes before serving them.

Read Gabriella’s one piece of advice to the contestants »

Off the Beaten Aisle: Ghee

by in Recipes, April 28th, 2011

ravioli with fried sage and asparagus

Why not just use butter?

Fair question, especially since ghee is going to be more trouble to find (it’s hidden in your grocer’s international or natural foods aisles) and you’ll pay way more for it ($5 or more for a 7½-ounce jar).

Despite that, it’s an easy answer: — because ghee is a rich indulgence that is so totally worth the effort and expense.
Ghee is a form of clarified butter. Which means it is butter that was heated until the milk solids separated from the liquid. Then it was heated some more, until the liquid evaporated and the solids began to brown.

The result is a thick yellow-brown paste with a nutty and intensely — Are you ready? — buttery flavor. But it’s true. This is butter on steroids.

And yes, it’s easy to make your own (try Alton Brown’s recipe). And no, most of us won’t.

Find out what to do with ghee »

Recipe of the Day: Alton’s Perfect Guacamole

by in Recipes, April 28th, 2011

guacamole recipe
Alton’s guacamole is filled with fresh ingredients like onions, tomatoes, cilantro and garlic — he spices it up with ground cumin and cayenne pepper. Keep your guacamole bright green by tossing the avocados in fresh lime juice, the acid will keep the fruit from turning brown.

Get the recipe: Alton’s Perfect Guacamole

Browse Food Network’s Cinco de Mayo feast for more Mexican-inspired recipes.


Side Dish: More Food on the Web

by in News, April 27th, 2011

maple french toast bacon cupcake
Introducing Cupcake Vodka: It’s a thing, and it comes in four flavors: original, chiffon, devil’s food and frosting. But if pie the new cupcake, we’re thinking this liquor may have a short shelf life. [blogs.villagevoice.com]

Food Bloggers Bare All for Japan: If there was ever any doubt that food bloggers are totally cute, check out the Nudie Foodies, who are posing sans clothes (safe for work!) for a good cause. The photos, accompanied by recipes of course, will be compiled into a book, with proceeds from it going to the relief effort in Japan. [gothamist.com]

Pesticide Exposure in Womb Linked to Lower I.Q.s: Three new studies reveal that women who had higher exposures to pesticides while pregnant gave birth to children who went on to have lower I.Q. scores (by about seven points) once they began school. Score one for organic produce. [nytimes.com]

Green Tips for Your Kitchen: Earth Day was just last week, so it’s perfect timing to get a little more eco-friendly. The good folks at Kitchen Daily have a few small tips (like how to keep that sponge out of the landfill a little while longer) that could add up to big results. [kitchendaily.com]

Here’s our round-up of food news, trends and happenings across the web. Check back for more, and tell us what else you’re loving in the comments.

Lighten Up Your Salad

by in Food Network Magazine, Recipes, April 27th, 2011

light salad dressings
Eating salad is a great way to slim down, especially during the warm months of spring in preparation for summer. However, salad dressings can often be packed with fat and calories. Food Network Magazine has decided to give your favorite dressings a makeover — transforming the classics into healthy, yet still flavorful options.

Get the recipes:

What’s your favorite salad dressing? Tell us in the comments.

Recipe of the Day: Mini Olive Oil Cakes with Lemon Glaze

by in Recipes, April 27th, 2011

mini olive oil cakes with lemon glaze
You would never guess that fruity olive oil is the secret ingredient in this light, lemony cake. Grated lemon zest and fresh thyme are added to the batter for sweet and savory combination, while a glaze of confectioners’ sugar, lemon juice and butter is drizzled on top.

Get the recipe:  Mini Olive Oil Cakes With Lemon Glaze

Browse more of Food Network’s olive oil recipes.