by Virginia Willis in Recipes, February 7th, 2014
by Marisa McClellan in Recipes, February 7th, 2014
Why is it that so many comfort food classics start with a chicken in a pot? Chicken and dumplings is quite possibly the best cold-weather comfort food combination — thick, hearty stew married with fluffy, tender dumplings. There are two primary schools of thought when it comes to dumplings: dropped or rolled. Dumplings are essentially biscuits simmered in broth. The broth flavors the dumplings and the flour from the dumplings helps to thicken the stew.
My grandmother’s dumpling recipe was basically her recipe for biscuit dough rolled out and cut into strips. She started with a whole chicken and the entire process took a couple of hours; it was time-consuming. Frankly, when I am in need of comfort food, I often find my patience can wear a bit thin and I’m not into “time-consuming.”
Dumplings can be a bit tricky. It’s easy to wind up with heavy, pastelike dough balls. Ugh. There are recipes out there using canned biscuits, but with these easy-breezy dump-and-stir drop dumplings you can have wholesome, homemade, down-home comfort in a snap — made with ingredients you can pronounce. The secret is using warm milk. The heat expands and sets the flour so that the dumplings don’t as readily absorb the chicken stock in the stew.
by Sally Wadyka, February 7th, 2014
I discovered risotto when I was 27 years old. Before that, my only experience of anything even remotely risotto-like came from a box or involved a can of cream of mushroom soup. For a time, I made it every week as a way to stretch leftovers.
Lately I’ve been trying to eat more whole grains and fewer things that are blindingly white. I thought this meant that I’d need to give up my risotto habit entirely, but I’ve discovered that white rice isn’t the only grain with which one can make a savory pudding that stretches the end of a roast chicken into a brand-new meal.
I’ve tried it with barley, wheat berries and even oat groats, but the grain that has come out on top is definitely farro. Though some people argue about what farro is exactly, most typically believe it’s the whole-grain version of cereal crops known as einkorn, emmer and spelt.
A risotto made with farro won’t be quite as creamy as one made with rice, but it is worth making nonetheless. I really enjoy the sturdiness and texture of the grain. Unlike traditional risottos, this version reheats beautifully (though sadly, that means there’s no need to make risotto cakes).
by Joseph Erdos in Shows, February 7th, 2014
Even if you have no aspirations of becoming your generation’s Julia Child, knowing your way around the kitchen can make cooking easier, faster and more enjoyable. Learning a few key skills can mean the difference between a healthy home-cooked ...
by Rupa Bhattacharya in Events, Recipes, February 6th, 2014
This weekend on Food Network, watch all-new morning episodes from Ree, Trisha, Rachael, Guy, Jeff, Giada and Ina. On The Kitchen, the hosts have great new ideas for using kitchen tools in different ways. Both Trisha and Giada are inspired by chocolate in cooking their recipes. Jeff’s cooking his and hers French sandwiches. And on Guy’s Big Bite, KC from KC and the Sunshine band joins Guy in the kitchen to make mole.
In the evening on Saturday, watch a special Diners, Drive-Ins and Dives, and on Sunday night watch a special all-burger episode of Chopped, plus a new episode of Cutthroat Kitchen where the chefs must cook potato skins without either the flesh or the skin of the potato.
Read more about the shows
by Maria Russo in Food Network Chef, February 6th, 2014
To us, nothing says Olympics like a pie on fire. On Friday, one of the most-epic torch relays in recent memory comes to an end at the opening ceremonies in Sochi, Russia. If you’re feeling inspired to follow along, here’s some food to set alight in the privacy of your own home.
Let’s start simple, with torched desserts. Alton’s Creme Brulee is classic and straightforward; Food Network Kitchen’s Pumpkin Brulee Cheesecake has a bit of a twist.
by Joseph Erdos in Shows, February 6th, 2014
It’s Thursday, and while that means everyone is just one day away from the weekend, it also means it’s time to throw back — to an earlier period in Food Network’s history. Check back on FN Dish every Thursday to find the latest #tbt of your favorite chefs and get a retro look at their earliest days on TV.
While Marcela Valladolid may be one of five fresh faces on the all-new series The Kitchen, she got her start on Food Network as the premiere resource on Mexican cuisine. Born and raised in Tijuana, Mexico, this culinary school-trained chef spent time as a caterer before moving stateside to pursue her first-ever Food Network series, Mexican Made Easy.
Marcela recently told FN Dish that her culinary point of view is “quick, easy, approachable and Mexican at the core,” which is likely why her go-to recipes from Mexican Made Easy have become some of fans’ favorite Mexican dishes. With her relatable explanations and helpful tips, she’s broken down traditional cooking techniques to make them simple for home cooks and has shared recipes for reinvented classics, like Mexico City-Style Tacos, Easiest-Ever Chicken Mole Enchiladas and Shrimp Ceviche.
by Allison Milam in Recipes, February 6th, 2014
You’ve watched all season long as eight celebrities have cooked, competed, won and lost on Rachael vs. Guy: Celebrity Cook-Off. Now with just four celebrities remaining, the Season 3 finale, Monday 9|8c, will determine the one who will be named the Rachael vs. Guy champion. On Team Rachael there’s Florence and Penn, and on Team Guy there’s Tiffany and Herschel. Who do you think has what it takes to win it all? FN Dish breaks down the MVPs.
Read more and vote now
by Joseph Erdos in Shows, February 6th, 2014
Chicken got its crown as the darling of the dinner table for a reason. It’s lean, versatile and easy to cook, and it also lays the foundation for some of our favorite comforting recipes. Your mother’s chicken noodle fixes you up like nothing over the counter ever could, and a spicy Slow-Cooker Chicken Chili proves that comfort foods don’t have to be dull. Whether you’re cutting into a full chicken, nibbling it by the wing or taking in tender shreds with a spoon, these comforting chicken recipes are stick-to-your-ribs good.
This time, what’s comforting is what’s crunchy. Pat and Gina’s Oven-Fried Chicken skips the deep-fry dunk for a lighter dose of home-cooked goodness — without forsaking that vital crispy exterior. For another oven-baked main, Ina’s bright Lemon Chicken Breasts are boneless, but she keeps the skin intact for added flavor.
When it comes to comfort, a big bowl of soup is the name of the game. For some, a steaming bowl of Matzo Ball Soup or Ree’s Chicken and Noodles is a weekly necessity. For others, Southern-style recipes like Sunny’s Easy Chicken and Dumplings bring it all home.
by Merritt Watts, February 6th, 2014
Stale bakeries are no more when Kerry Vincent comes in and works her expertise in Food Network’s new series Save My Bakery, premiering March 19 8|7c. With years of professional experience to call upon, Kerry revives bakeries’ selections of sweets as well as their sliding sales. Kerry’s mission is to reinvigorate local bakeries and put them back on the neighborhood radar. At the same time, she mends strained relationships that often are at the center of these failing businesses. As a master sugar artist and cake designer, and an inductee in the International Cake Exploration Societé Hall of Fame and the Dessert Professional Hall of Fame, there’s no better person for the job. Food Network fans may also remember Kerry from Food Network Challenge, where she served as head judge.
Read more about the new show
Breaking news in the No-More-Excuses Department: Even tacos can be healthy when you prepare them the right way. Step 1: Try these recipes. Step 2: Never look back.
1. Tofu Tacos (above, from Food Network Magazine)
Yep, you heard that right: tofu. If...