by Marisa McClellan in Recipes, February 24th, 2012
by J.M. Hirsch in How-to, February 23rd, 2012
As I’ve gotten older, I’ve learned that unless you live on the same block or work in nearby offices, it becomes harder and harder to ensure that you’re seeing friends on a regular basis. Add babies to the mix (as many of my generation have been doing lately) and it becomes even more challenging.
To combat this, I help organize a monthly potluck for some of my favorite folks, to ensure that we see each other with some regularity. Each month, we gather around one of our dining tables with dishes in hand and spend a few hours eating, drinking and catching up.
Because I’ve known this collection of couples for nearly a decade, they’ve eaten all my standby recipes, sometimes many times over. I regularly feel like I have to step up my contributions to our community table to keep things from getting boring.
For this month’s gathering, I went in search of a recipe that would feature the oranges, lemons and grapefruit currently in season. What I found was Giada’s Citrus Crostada. It’s a shortbread tart crust, filled with slightly sweetened mascarpone and topped with a homemade citrus jam. It was a hit with my friends and is perfect for The Weekender.
Before you start cooking your jam, here are a few tips »
by Dana Angelo White, February 23rd, 2012
It’s awfully hard to get excited about a food called “nutritional yeast flakes.”
It sounds like something you either need a prescription to get — or a prescription to get rid of. Even worse, it resembles yellow flaked fish food. But trust me, this is an ingredient worth looking at beyond its name and appearance.
Nutritional yeast flakes have been around for years, but they are all but unheard of outside the vegan world, which uses them to simulate the flavor of cheese.
There’s a reason they use them that way. These flakes are jammed with glutamates, the compounds that give us the savory wonderfulness in Parmesan and steak.
But let’s go back to the basics. Nutritional yeast flakes are produced by growing, harvesting and drying a variety of yeast that is different from that used in baking.
Pumpkin and White Bean Soup With Sourdough Croutons
by Victoria Phillips in Food Network Magazine, Recipes, February 23rd, 2012
Kick your weight loss efforts into high gear with these 5 easy rules.
Trying to shed a few pounds (and keep them off)? Do it the right way – these tips can help.
Rule #1: Eat!
Taking in fewer calories will promote weight loss, but cutting back too ...
by Lauren Miyashiro in Community, February 22nd, 2012
Each month, Food Network Magazine puts chefs from Food Network Kitchens to the test: Create recipes that put a new spin on a pantry staple like mixed nuts or instant coffee.
Chocolate syrup isn’t just a sundae add-on: This month, Derek Flynn and Liz Tarpy put a new spin on this childhood favorite.
Recipe: Chocolate Waffles (pictured above)
Derek says: “I always have chocolate syrup in the fridge, so these waffles are an easy breakfast treat.”
by Food Network Magazine in Food Network Magazine, February 22nd, 2012
USA TODAY: The marriage of two junk foods: Taco Bell creates taco shells made from Doritos chips.
Miami New Times: South Beach Wine & Food Festival begins tomorrow. Celeb chefs share their favorite spots to eat during their weekend in the sun.
Light Years: “Franken-meat” is grown from a petri dish and it costs $330,000 to make. Could it be the future of the burger?
Wall Street Journal: Hospital chefs are personalizing their menus for patients and reinventing hospital cuisine. Goodbye, plain baked fish; hello, tilapia en papillote.
Delights & Prejudices (JBF Blog): Semifinalists for the prestigious James Beard Foundation Restaurant and Chef Awards are announced. Spotted on the lists: Michael Chiarello, Scott Conant and Bryan Voltaggio.
by Toby Amidor, February 22nd, 2012
While you’re watching the Oscars, Wolfgang Puck is preparing to feed more than 1,500 Hollywood big shots at the Governors Ball. Here’s his routine.
Believe it or not, Wolfgang isn’t a movie buff — he sees only one or two a year. He got the gig cooking for the Governors Ball 18 years ago because celebs had been heading to his restaurant, Spago, instead of the Academy’s official party. Wolfgang has been cooking for the ball ever since, but he doesn’t think about the menu until about a month and a half before the big day. The classics — mini Kobe burgers, smoked salmon and those famous gold-covered chocolate Oscars — are always on the menu, but for the rest, Wolfgang is a procrastinator. “I work much better under pressure,” he says.
by Jennifer Perillo in Family, February 21st, 2012
Have you tried wheatgrass? Should you?
Consumers are buying trendy products like acai, mangosteen and coconut water like crazy lately. But many folks forget to do their research to find out if they’re going to end up flushing their money down t...
by Victoria Phillips in Events, February 21st, 2012
The early days of becoming a new parent felt like a blur. Life was on fast-forward, and faced with sleep deprivation, well, it’s no wonder my memories are far from vivid regarding that “breaking in” period. What I do clearly remember, though, is that by the end of the first month, I craved a home-cooked meal. No kidding — my husband and I ate takeout for the first four weeks as Mom and Dad.
Even ordering the healthiest to-go meals took its toll on me mentally. I missed the scent of onions browning in a skillet and marinara sauce bubbling away on the stovetop. By the time our second daughter was born five years later, I had a better idea of what to expect and easily jumped back into my normal cooking routines.
by Dana Angelo White, February 21st, 2012
Leave the winter chill behind and take a trip to the tropics (literally) at the South Beach Wine & Food Festival. We’ll be at the festival all weekend long chowing down on grub with Food Network stars Rachael Ray, Robert Irvine, Bobby Flay, The Neelys, Michael Symon, Paula Deen and more.
Want to join us? You can find our editors covering the following events throughout the four-day festival.
Tune into FN Dish for our coverage all weekend long.
Winter CSA shares can provide fresh, local produce, even in the dead of winter.
Just because it’s winter doesn’t mean you can’t get your hands on local produce. Eating locally year round is easier if you live in California or Florida but her...