by Kitty Greenwald, April 30th, 2014
by Foodlets in Family, April 29th, 2014
“It’s called mole verde oaxaqueno, and we love it because it’s probably the lightest, simplest and freshest of moles,” says Tamer Hamawi, owner of Gran Eléctrica, in Brooklyn’s Dumbo neighborhood.
In this recipe, Hamaw...
by Dana Angelo White, April 29th, 2014
When the weather’s just right — not too hot, not too cold, not too buggy — there’s only one way to describe it: It’s picnic season. From kid-friendly fare to portable desserts and spicy dishes for all, these are our favorite dishes to bring to a blanket near you.
Warm Picnic Burritos: What travels better than tortillas rolled up around simple pulled pork with extra-zesty flavors? Put this recipe at the top of your list.
Cold Classic Potato Salad: Picnic purists, this one is for you. Alton Brown’s masterpiece is destined to become a family favorite for you too.
Sandwiches on a Stick: Just say “no” to messy mayo. Instead, spear the kids’ favorite sandwich foods onto a skewer and snip in half if it can’t fit in your container.
Layered Picnic in a Jar (pictured above): Who said picnics had to be so much fuss? For a simple meal on the go, try Melissa d’Arabian’s brilliant idea for layering rotisserie chicken, green olives and more — all in individual servings ready the moment you twist off the lid.
by Allison Milam in Holidays, How-to, April 29th, 2014
Given the premium often charged for organic fruits and vegetables, many shoppers have asked themselves if that pricier bunch of kale or pint of tomatoes is really worth it. For those who want reduce their exposure to pesticides, the Environmental Wo...
by Amy Chaplin, April 29th, 2014
It’s one of the few meals out there associated with a sound. The gratifying sizzzzle of a piping-hot skillet loaded with tortilla-ready add-ins signifies the arrival of one of our favorite hands-on dishes: fajitas. Lay out grilled veggies, cheese, pico de gallo and more on the table, and let your guests assemble the taco of their dreams. Along with salt-rimmed margaritas, bowls of guac and more, there is no better headliner for your Cinco de Mayo menu.
by Maria Russo in Holidays, Recipes, April 29th, 2014
People often confuse coconut butter with coconut oil. Coconut oil contains only the oil from the coconut, whereas coconut butter is made from coconut flesh, so it retains more nutrients. Coconut butter is made by blending dried coconut into a paste...
by Amy Reiter in News, April 28th, 2014
Mother’s Day is just a few weeks away, and if you haven’t yet decided on a gift for Mom, there’s still time to commit to making her an extra-special meal at home. While holiday dinners carry with them a certain level of pressure, daytime get-togethers can be casual and relaxing, which makes Sunday brunch an ideal time to celebrate Mom. For a go-to brunch option that can feed a crowd, try making hearty quiche; it’s an egg-based main that’s often baked, so there’s no need to cook guests’ scrambles or over-easy eggs to order. Plus, quiche is endlessly versatile, as you can add nearly any cheese, vegetable or meat you happen to have on hand. Check out Food Network’s top-five quiche picks below to find deliciously satisfying recipes from Alton, Trisha, Bobby and more of your favorite chefs.
5. Mini Chorizo Quiches — Start with buttery crusts and fill them with a bold mixture of chorizo, Manchego, potatoes and eggs to create individual servings of Marcela’s Mexican-inspired quiche.
4. Crepe Quiche Lorraine — Instead of baking his bacon-and-cheddar-laced quiches inside a tart crust, Alton builds them inside herb-studded crepes, which support the egg-based center when assembled in a muffin tin.
by Maria Russo in Recipes, April 28th, 2014
A Well-Aged Brew: Psst. Want to try some 3,300-year-old beer found in the bottom of a coffin? That might not sound so appetizing, but a little context may help. The drink is inspired by an ancient fermented liquid — made of wheat grains, pollen, malt, honey, bog myrtle and cranberries — found in a bark bucket next to the remains of a well-preserved Bronze Age teen known as Egtved Girl. The National Museum of Denmark has teamed up with Skands Brewery to re-create the beverage, marketing it as Egtved Girl’s Brew (Egtvedpigens Bryg — 5.5% ABV). Guess there was no minimum drinking age back in the Bronze Age. [Past Horizons]
An Olive Oil Breakthrough: Wild. In order to ensure that expensive olive oils are genuine and not counterfeit, scientists in Zurich, Switzerland, have come up with ways to “tag” oils using teensy magnetic DNA particles that are encapsulated in silica and mixed into the oil. The tags contain information about the oil, such as its source and quality, and can be analyzed with the help of these particles if counterfeiting (apparently a big business) is suspected. “The method is equivalent to a label that cannot be removed,” Robert Grass, lecturer in the Department of Chemistry and Applied Biosciences at ETH Zurich, told R&D Magazine. The tags are inexpensive, easy to make and safe to eat. [R&D Magazine via Popular Science]
by Sally Wadyka, April 28th, 2014
Hearty, quick to make and guaranteed to please the whole family, pasta’s a go-to dinner on even the busiest weeknights, and it’s a Meatless Monday mainstay on account of how simple it is to swap out the meat in most recipes. But when everyday marinara night has become a tired ritual at your table, look to dressed-up sauces to spruce up supper. Pesto, primavera and rich cream sauces are all tried-and-true picks, as are tomato-based sauces that become extra special when mixed with bold, fresh ingredients.
A top-rated fan favorite that is as easy to prepare as it is strikingly presentable, Food Network Magazine’s Pasta with Roasted Broccoli and Almond Tomato Sauce (pictured above) is made with just a handful of ingredients. The secret to this sauce lies in the food processor, which will help in making the two-part sauce: After blending roasted almonds with garlic, add olive oil and basil to create a smooth pesto-like mixture, and later whirl tomatoes in the same food processor until they, too, are pureed. Tender broccoli adds a welcome hefty bite to the sauce, which is best served with long noodles.
by Cameron Curtis in Recipes, April 28th, 2014
Japanese-born Iron Chef Masaharu Morimoto planned on becoming a baseball player. But luckily — at least for the food world — a shoulder injury sidelined those plans and he switched careers. Today, he oversees a family of restaurants ar...
Sure, a microwave is great for reheating leftovers, but did you know your countertop appliance was originally invented as a quick-cooking replacement for the conventional home oven? Research on radiation during World War II resulted in the realization that microwaves could cook food faster than regular ovens. Most microwave recipes are developed for units with 800 to 1,200 watts. The higher the wattage, the faster things will cook, so if your microwave is super powerful, it will cook your food significantly faster. Of course there are definitely a few foods you should never experiment with in the microwave: whole eggs, grapes and raisins, and chocolate-hazelnut spread (the high fat content makes it spark), but there are also many things the microwave does incredibly well. These recipes and tricks will inspire you to use your appliance for more than just reheating.