People are passionate about their baked potatoes, some like it with butter — others sour cream. For many, there’s no middle ground. You absolutely love one and vehemently loathe the other. Which side of the spectrum do you fall on?
Skip the boring bowls of pasta, grilled chicken and delivery pizza. For dinner tonight, serve up a switcheroo in the form of eggs, bacon, hash, French toast and sweet maple syrup. Our quick and easy menu below is full of classic and creative takes on what is the most important meal of the day, no matter what time of the day you eat it.
Simple yet hearty, Food Network Magazine’s Corned Beef Hash (pictured above) is a meal in and of itself. Sautee corned beef, fresh veggies and potatoes until brown and crisp, and top with cheese and a silky fried egg for dinner in less than 45 minutes.
For recent story on old-school fruit leather roll-ups in Food Network Magazine’s September issue, chefs in Food Network Kitchens tried all sorts of combos, but apple-ginger, spicy mango and raspberry-vanilla were clear favorites. Don’t ask for pineapple, “No matter how many times recipe developers tried it, it just wouldn’t set.”
Food Network’s Senior Culinary Editor, Liz Tarpy, picks her favorite recipe for September.
I’ve never warmed to hot fruit with meat and even though there’s no one meal that ruined it for me. No scarring memory of family holidays made even stickier with glazed ham and pineapple (though my stepmom once made poached fish with prunes, but that’s another story). It’s just a knee-jerk reaction I have to any recipe involving sweet meat.
Intellectually and culinarily, I know that sweet and salty play off each other, so meaty and fruity flavors can also work well together. There are many examples in other cuisines that proudly blend the two: Thai curries with pineapple, Cuban picadillo with ground meat and raisins, German roast pork and apples. And let’s not forget the all-American roast turkey and cranberry sauce.
In her debut cookbook, Anne presents 125 rustic yet elegant recipes, all based on accessible ingredients, along with encouraging notes and handy professional tricks, as seen in Anne’s show. Delicious first courses include Pumpkin Soup With Allspice Whipped Cream and Garlic Steamed Mussels. If you’re craving pasta, Anne’s Sweet and Spicy Sausage Ragù or Killer Mac and Cheese With Bacon will blow you away.
You can pre-order a copy right now, but we’d like to give you a chance to win one for free. All you have to do is comment on this post by telling us which one of Anne’s recipes is your favorite and why. We’re giving away five copies of her cookbook to randomly selected and very lucky commenters.
While the countdown to the first events of the New York City Wine and Food Festival shrinks by the day, our excitement only continues to mount. We’ll be at the festival all weekend long chowing down with Food Network stars Giada De Laurentiis, Sandra Lee, Duff Goldman, Paula Deen, Guy Fieri, Bobby Flay, Anne Burrell and Masaharu Morimoto.
Want to join us? You can find our editors covering the following events throughout the four-day festival. If you can’t make it to the festival this year, tune into FN Dish for our coverage all weekend long.
The second season of The Great Food Truck Race hit the road with eight new food trucks and a grand prize of $100,000. Every Sunday, we saw each truck pull out all the tricks to stay in the game. But, ultimately, one truck said goodbye each week. Sunday night, it was down to the final two: The Lime Truck and Hodge Podge.
Both battled multiple Speed Bumps, but it was the Truck Stop that changed this competition for good for team Hodge Podge.
I wrote a post with this very title for my own blog eight months ago. Not surprisingly, it was pretty popular. Every parent wants to know the secret weapon that’ll get his or her kids to eat a well-balanced meal. I’m not here to share some infinite wisdom, but I do have a story that I think will provide other parents some comfort.
There was once a little girl who rolled her eyes at the thought of eating meat. In fact, she went so far as to hide it in the opening under the table where the leaves were supposed to be tucked away. She also had an issue with any type of sauce on her pasta. She survived on peanut butter and jelly sandwiches for all of elementary school, and well into middle school.