by FN Dish Editor in Holidays, April 1st, 2012
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
by Dana Angelo White, March 30th, 2012
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
by Maria Russo in Holidays, Recipes, March 30th, 2012
Make festive, portion controlled cupcakes for kids and grown-up kids.
Whenever a crowd gathers for a holiday celebration, there are bound to be guests with various dietary considerations or food allergies. Accommodate everyone on your Easter celebrat...
by Lauren Miyashiro in Community, March 29th, 2012
Almost as famed as the Thanksgiving turkey, the holiday ham is just as impressive, but far easier and quicker to cook than its winged counterpart. Easter Sunday is a little more than a week away, and if you’ll be celebrating, you probably have begun to contemplate how you’ll prepare the star of your meal, the ham. Will you save time by opting for a precooked package or purchase a raw ham and slowly bake it yourself? How about seasonings and glazes — which is best and when should you add each? What’s the proper way to slice a ham around its center bone? We have those answers and more, plus five no-fail ham recipes that guarantee classic, flavorful results every time.
What to Buy: Ready to eat as soon as they’ve been warmed, precooked hams are not a bad bet if you are pressed for time, are feeding a large crowd or simply wish to take it easy in the kitchen this year. Precooked hams can be covered with sticky, delicious glazes the same way raw hams can. Buying a fresh ham, however, allows you to trim any unnecessary fat before cooking and to control the amount of sodium in your meat.
Rubs vs. glazes, plus recipes
by Mallory Viscardi in Community, March 29th, 2012
Adweek: Kids are foodies, too. Major brands, including Food Network Magazine, are spotlighting the culinary interests of children.
The Salt: Here’s a healthy discovery you’ll love: A daily dose of chocolate can help keep your figure slim.
Foodbeast: Introducing the Handpresso — an espresso maker for your car.
The Kitchn: Are you the savory type? Learn how to turn cheese into a delectable dessert.
The Miami Herald: There’s more to Mad Men than fashion and booze; the food is just as fun and will inspire you in the kitchen.
The Food Network social media team has a big announcement to share!
We’re always looking for ways to make our social media communities better for our fans. And for that reason, we’re very excited to announce that our Facebook brand page will be changing over to the Timeline format today.
We know that Timeline is new and can be a little intimidating at first, which is why we want to show you all the reasons we’re excited for it.
The biggest benefit of the new layout is how much easier it will be for our fans to find content and explore the rich history of Food Network. The dates you’ll find at the top right of the page are clickable so you can dig deeper into the milestones that built Food Network.