by Maria Russo in Recipes, March 17th, 2012
by Jason Machowsky, March 17th, 2012
Spruce up your usual chicken dinners with this “hunter-style” Italian classic that promises bold, flavorful results every time, thanks to a tried-and-true combination of onions, bell peppers and tomatoes. It is a naturally rustic, easy-to-prepare dish that can be made quickly on a hectic weeknight with everyday ingredients. Check out Food Network’s top five chicken cacciatore recipes, and try cook up one for a simple, satisfying dinner tonight.
5. Chicken Cacciatore — A splash of red wine boosts the full-bodied cacciatore sauce, made with fresh vegetables and thyme.
4. Anne’s Chicken Cacciatore — Anne adds a hint of heat to her rich, tender chicken by sweating onions with a pinch of red pepper flakes.
Get the top three recipes
by Amanda Rettke in Holidays, Recipes, March 16th, 2012
St. Patrick’s Day abounds with all things green: Shamrocks, leprechauns and foods of all sorts. With a little addition of green dye, any food can become a part of the Irish celebration: Eggs, cookies, bread or beer. And just as easily, th...
by Marisa McClellan in Recipes, March 16th, 2012
While St. Patrick’s Day is a holiday geared toward adults, I think it’s fun to make sure that what I make is also kid friendly.
This cake is a perfect compromise for adults and kids alike. Big people get a decadent piece of cake, while little people take part in a scavenger hunt.
What’s the best part about this cake? Wondering who will get the “lucky” piece or the piece with a four-leaf clover on it.
Learn how to make this simple cake
by Toby Amidor, March 16th, 2012
Until just a few years ago, I thought that all polenta came precooked and wrapped firmly in plastic. When I was in college, my roommates and I would occasionally buy it packaged that way. Once we sawed through the wrapper, we’d cut it into thick rounds and cook those slices in butter until they were crisp and warmed through. Topped with some jarred marinara sauce, we thought it was QUITE the sophisticated meal.
There is nothing wrong with that kind of polenta, but once you taste the freshly cooked kind, all creamy and enriched with Parmesan cheese and a dab of butter, well, there’s no going back. It’s one of my pantry staples, because it can help unify a few leftover odds and ends into a really good meal. My favorite thing to do is top polenta with some pan-wilted spinach and a couple poached eggs. It’s an almost-instant dinner.
I’ve also found that polenta dishes are excellent to share with new parents. They reheat well, last for days in the fridge and are edible comfort for the sleep-deprived.
Get the recipe
by Maria Russo in Holidays, Recipes, March 16th, 2012
Actor and comedian Lenny Clarke (star of Are You There, Chelsea? and Rescue Me) shed close to 200 pounds and has kept it off for 5 years. How’d he do it? I had the opportunity to chat with him about his weight loss success.
Q: You weighed 388 poun...
by Lauren Miyashiro in Community, March 15th, 2012
No St. Patrick’s Day party is complete without beer, especially Guinness, a dark Irish stout beer. Sure, you could just enjoy it straight from the can or bottle, but you could also cook with beer, incorporating it into sweet and savory dishes, such as ice cream sundaes, chocolate cupcakes, burgers and more. Below are five stout-centric recipes that are bursting with bold, full flavors, but are still easy enough to make for tomorrow’s Irish-themed festivities.
Reduce sweetened Guinness beer on the stove until it’s thick and syrupy, and drizzle it atop classic vanilla ice cream to create Food Network Magazine’s easy Guinness Sundaes (pictured above).
More St. Patrick’s Day recipes
by Mark Oldman in Drinks, Holidays, March 15th, 2012
The Daily Meal: Presidential candidate Mitt Romney prefers meatloaf cake for his birthday. Will meatloaf cupcakes be at your next celebration?
Eater NY: Who is Marilyn Hagerty? Following her Olive Garden restaurant review, the North Dakotan food critic is now a celebrity.
Food Beast: A New Zealand-based pizza chain dares diners to play a round of Pizza Roulette featuring the “hottest chili known to mankind.”
Saveur: Chimney cakes are tubular pastries from Eastern Europe. One glance at them will make you wonder why they aren’t more popular here.
CNN Tech: Introduced at SXSW, Tweet-A-Beer is a new app that lets you gift a pint to a friend over the Internet.
by Maria Russo in Shows, March 15th, 2012
If you crave coolness, sometimes the best plan is to swim against the stream. Everyone eating steak? Order the shrimp scampi. Friends dressing up? Go ahead, wear your ripped jeans.
And with St. Patrick’s Day being so famously beer-soaked, your against-the-grain cred will come from drinking wine. Not any old vino, mind you, but one particularly suited to this casual, joyous occasion: Vinho Verde (VEEN-yoh VEHR-day), a light white wine from various native grapes in Portugal.
Here are five reasons why
by Toby Amidor, March 15th, 2012
As the host of Sweet Genius, the sugar-packed competition series in which four chefs bake their hearts out for a chance to earn $10,000, it is master pastry chef Ron Ben-Israel’s job to maintain a stoic and, at times, intimidating persona. In the second season of the show, viewers can expect much of the same from the Sweet Genius, though they also will get to know Ron the person and find out why he’s so enthusiastic about pastry. I caught up with Ron at his welcoming New York City bakery, and we chatted about the show over cake and tea.
Comparing the previous season to the upcoming one, Ron explained, “We featured a certain angle — a little bit of a Dr. Evil. The idea was that the chefs would be very scared — as they should be, because for $10,000, you better be scared — and we kept it. Some people loved it, and some people hated it. But a lot of what makes me funny, what makes me excited was not seen. In the second season, you definitely see what makes me passionate and what makes me upset.” New episodes will show that Ron is as quick to dismiss the contestants’ creations as he is to praise them. “When something was great, I really loved it. But when something was not so good, I told them if they were wasting their time,” he said.
Ron shares a bit of insider information
Pack a lunch that meets the MyPlate guidelines.
We’re continuing our celebration of National Nutrition Month; last week we gave you breakfast options that follow the USDA’s MyPlate guidelines; now on to lunch.
The guidelines for lu...