by FN Dish Editor in Events, April 2nd, 2012
by Sarah De Heer in Shows, April 2nd, 2012
Notice something different on Food Network this morning? Today, Food Network and Cooking Channel are participating in the Autism Speaks: Light It Up Blue campaign, an annual global initiative that raises awareness about the growing public health concern that is autism. That means they’re taking the logos you see on television and turning them blue for one day.
“Autism impacts an estimated 1 in every 110 children in the United States, and through the extraordinary support of such wide-ranging cable television networks we are raising awareness and building support by delivering an important message about autism to millions of people watching television today,” said Robert Wright, co-founder of Autism Speaks, in a press release.
Autism Awareness Day has partners in 180 cities and 35 countries around the world — they’ll all turn iconic landmarks blue for the day, including New York City’s Empire State Building.
Food Network invites you to Light It Up Blue today. Find out how here.
by Sara Levine, April 2nd, 2012
It all started with a nation-wide search for the worst cooks in America. After narrowing that search down to 16 recruits, Bobby Flay and Anne Burrell each chose eight, making up their new teams for the season.
A new addition this season was Bobby Flay, who joined the show to battle it out against seasoned champ Anne Burrell. Each hopeless cook competed for a chance to win $25,000, which would be awarded to the winning contestant who achieved the most progress and best performance, in addition to a victory for his or her culinary mentor.
It can be argued that the recruits were handed some pretty difficult tasks this season, tasks that every day home cooks probably don’t tackle, like making their own noodles and cooking fresh seafood. But in addition to those, Bobby and Anne made sure they could handle the basics like making breakfast, cooking chicken to the proper temperature and rolling the perfect meatball.
SPOILER ALERT: The winner of Worst Cooks in America
by Toby Amidor, April 1st, 2012
Star fans, buckle up. This season is a game-changer. In addition to 15 passionate hopefuls vying for their shot at a Food Network show, three all-star producers are also facing off as team leaders. You may have heard of them: None other than Alton B...
by FN Dish Editor in Holidays, April 1st, 2012
Spring is in the air and fresh herbs are in season, readily available at grocery stores, farmer’s markets and home gardens. We’re starting the season by celebrating a quintessential green herb: parsley. Did you know it was traditionally adde...
by FN Dish Editor in Shows, March 31st, 2012
So maybe you shouldn’t put cherry pie filling in your hair and Brussels sprouts belong on your dinner plate, not as part of a face-mask, but we just couldn’t help ourselves — it’s April Fools’ Day!
And even though chocolate pudding doesn’t take the dimples off our thighs, chocolate ganache is a key ingredient in this DIY chocolate body scrub recipe.
Food Network Magazine also asked five busy chefs what they use in their kitchen as makeshift beauty products, including beer, olive oil, nuts and rice. Get their tips here.
by Dana Angelo White, March 31st, 2012
On Chopped All-Stars, 16 chefs you know and love are competing to win $50,000 for their favorite charity. Check out which organization each chef is playing for in Season 2.
Read about the chefs’ charities
by Robin Miller, March 30th, 2012
Fresh artichokes are a classic spring treat, but you can enjoy artichoke hearts all year long.
What Are Artichoke Hearts?
Buried within the rough leaves of an artichoke, is the sweet and tender “heart.” These little treasures have a butt...
by Marisa McClellan in Holidays, Recipes, March 30th, 2012
Turkey Meatloaf With Italian Turkey Sausage
Can you say Healthy Eats and sausage in the same sentence? Yes you can. Look at the numbers: Pork sausage has 290-455 calories and 23-38 grams of fat per link. Turkey and chicken sausage have 140-160 calori...
by Katie Allen in Recipes, March 30th, 2012
When I was growing up, my parents really enjoyed making a big deal out of Easter. Being that they were Jewish (Mom) and Unitarian (Dad), they weren’t really interested in sharing the religious part of it, but they loved building up the mythology of the Easter Bunny and the arrival of spring. What can I say? We were a secular household that loved a reason to celebrate.
Because of this, preparations for Easter typically began weeks before the actual day. It usually started with an increase in scrambled-egg consumption as my dad began blowing eggs empty to keep the shells for decorating. Soon after, my mom would fill the Easter baskets with fresh potting soil and plant real grass in them (she was too much of a hippie to use plastic “grass”). Then, notes from the Easter Bunny would appear and my parents would claim early-morning sightings.
There would be a Saturday dedicated to coloring eggs (often with natural dyes) and an afternoon devoted to baking sugar cookies cut into the shapes of bunnies, eggs and baskets.
Finally, Easter arrived. My sister and I would wake early in order to begin the hunt for our baskets. There would be a note on the dining room table with the first hint and the race would be on. One memorable year my parents even managed to imprint fake bunny footprints all over the yard.
Before you mix your egg wash, read these tips
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 into three, four or five different ways. No standard recipes here, just the occasional technique and pictures. Think of it as a picture recipe.
Click here for chicken salad 5 ways