What to Watch: Restaurant Favorites on The Kitchen, and Katie Lee and Jeff Mauro Guest-Judge on All-Star Academy

by in Shows, March 4th, 2016

Katie Lee and Jeff Mauro on All-Star Academy
This weekend, it’s all about getting restaurant-quality eats in your own kitchen so you can get excited about what you’re eating. First up on Saturday morning, Bobby Flay is sharing an on-the-go brunch menu to help you eat heartier in the morning without needing extra time. Don’t miss his easy omelet burrito and cheddar-bacon waffle sandwiches on a new episode of Brunch @ Bobby’s. After that, The Kitchen co-hosts are spilling restaurant secrets that will make your food taste better, plus recipes for stuffed-crust pizza and crispy fish tacos.

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Millennials Are Drinking a Whole Lot of Wine

by in Drinks, News, March 3rd, 2016

Millennials Are Drinking a Whole Lot of WineWe may already be aware that millennials like to drink wine (big-name beers, not so much), but we may not have grasped just how much vino the young’uns are guzzling.

Now we know: a whole lot.

In 2015 alone, American millennials (in this case defined as those 21 to 38 years old) glugged through — or, more charitably, delicately sipped — 159.6 million cases of wine, according to new statistics on wine consumption unveiled by the Wine Market Council and cited by Wine Spectator. Figuring there are about 79 million millennials (estimates vary a bit), that’s more than two cases of wine per person. It’s also more wine consumption than any other generation. (Sorry, baby boomers and Gen Xers.) In fact, nearly half — 42 percent — of all wine consumed in the nation in 2015 was drunk by millennials.

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6 Foods That Belong with Peanut Butter

by in Recipes, March 3rd, 2016

Peanut Butter Caramel Swirled BrowniesPeanut butter is one of those close-to-our-hearts condiments that oftentimes isn’t even used as one: We’ll take it straight up by the spoonful to get that creamy, nutty and somewhat salty goodness in whatever way we can. Before you slather peanut butter onto another slice of bread for a PB&J sandwich, reinvent the PB wheel with our fleet of foods that seriously belong with peanut butter.

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One Recipe, Two Meals: Chicken Kebabs

by in Family, Recipes, March 3rd, 2016

One Recipe, Two Meals: Chicken KebabsOnce a month Bev Weidner, of Bev Cooks fame and the mom of adorable twin littles, stops by to share an easy, one-two approach to dinner to keep everyone happy: Start by making one classic recipe for the kids in the house, then dress up that same dish with bold flavors for the adults.

Oh, heeeeey. We’re making kebabs — for everyone! Even the little ones are included.

Kebabs don’t have to be insanely fancy. They’re kind of the perfect food for any and all generations. What’s not to dig about bite-size pieces of grilled meat and veggie bliss, right?

Today I’ve basically prepared one meal, but I’ve tweaked it that way for them first, then this way for you. But I’m not about say “winner, winner chicken dinner” because I like having human friends.

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Guy’s Grocery Games-Inspired Cheesy Stuffed Plantains

by in Recipes, Shows, March 2nd, 2016

stuffed plantainContestants were expected to serve up a sweet-and-savory breakfast in Round 1 of this week’s Guy’s Grocery Games, and there were some interesting combinations. (Banana split for breakfast, anyone?) But what truly caught our eye was a plantain hash that instantly reminded us of a very real and traditional sweet-and-savory South American dish called Plátanos Asados con Bocadillo y Queso — which is baked plantains stuffed with cheese and guava paste, and it’s delicious.

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3 of a Kind: New-School Hot Toddies

by in Restaurants, March 2nd, 2016

According to Colicchio & Sons’ beverage director, Patrick Bennett, the hot toddy — whiskey, hot water, lemon and honey — has an interesting history. While experts agree on where the cocktail originated, the why is debatable. With Scottish roots, the hot toddy is believed to have been designed as either a remedy for a winter cold or a way to make Scotch whiskey more palatable for women. Or perhaps it was the vessel in which it was served — a teacup — that ladies found so appealing. In any instance, it is a heartwarming cocktail that certainly will get you through the last weeks of winter. Here are three restaurants serving their own unique spins on the classic.
Photo by Randy Schmidt for Borgne

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Is There a Cereal Generation Gap?

by in News, March 2nd, 2016

Is There a Cereal Generation Gap?Is eating cereal for breakfast a generational thing: something relished by baby boomers, nostalgic for the crunchy and sweet morning manna of their youth, and disdained by millennials, too lazy to wash their bowls?

That’s the conclusion reached by Kim Severson in a recent New York Times article.

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8 Minestrone Soups to Make Right Now

by in Recipes, March 2nd, 2016

Winter MinestroneMinestrone, that warming soup traditionally packed with vegetables, beans and pasta, can be a hearty appetizer to any meal or a filling entree on its own. Try the classic recipe with kidney beans and crushed tomatoes, or check out one of our favorite twists on this comforting dish, featuring gnocchi, ground beef or dill for added flavor.

Winter Minestrone (pictured above)
Giada De Laurentiis adds pureed cannellini beans to her minestrone to create a thick broth without any cream.

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All-in-One Casseroles That Will Save Your Sanity Come Dinnertime

by in Family, Recipes, March 1st, 2016

Chicken Tetrazzini Casserole with Cauliflower“I have plenty of time on my hands, so let’s really stretch out the dinner-making process,” said no busy parent ever. That’s why this list of all-in-one dinners will change your approach to mealtime. Each casserole includes protein and veggies, so there’s no need to make a meal with multiple components. (And if you’re worried about picky eaters who may not like the look of certain items come 6 o’clock, a bowl of crunchy raw veggies and dip is an instant side almost everyone enjoys every time.)

Chicken Tetrazzini Casserole with Cauliflower (pictured above)
With egg noodles, mushrooms, chicken breasts and a whole head of cauliflower, this creamy casserole already sounds like a winner. But it’s got one more beloved feature up its sleeve: a crispy panko crust.

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Your Kitchen Could Be Featured in Food Network Magazine!

by in Food Network Magazine, March 1st, 2016

ina garten's kitchenDo you love your kitchen as much as Ina Garten loves hers? Food Network Magazine is looking for an amazing kitchen to feature in the upcoming readers’ choice issue. The white painted-wood cabinets and Sub-Zero refrigerators (yes, plural) in Ina’s Hamptons abode are spectacular, but Food Network Magazine has a feeling that fans across the states are cooking in some equally awesome kitchens at home.

Think yours has what it takes? Share your best pics on Instagram with the tag #FNMKitchen by March 7! (Your account must be public.)