With the holidays over, it’s time to turn over a new leaf, and for many that means making healthy resolutions. Whether you’re simply hoping to shed the extra holiday pounds or want to learn how to make over your entire eating repertoire, Food Network has programming to help steer you in the right direction.
Saturday morning, watch Ree and Trisha whip up some healthy favorites that aren’t lacking in flavor. On The Kitchen, the co-hosts offer their tips for lightening up classic recipes and advise viewers on ways to kick off the new year right. Sunday, tune in for Giada’s healthy spa day with friends. After that, Guy Fieri shares his lightened-up Italian menu that packs a punch. Finally, Daphne Brogdon gets in the kitchen with her mom and sister to cook healthy family favorites.
And don’t forget: Sunday evening, tune in for the premiere of Guy’s Grocery Games: Family Style and a new season of Worst Cooks in America with Tyler Florence and Anne Burrell. Plus, there are all-new sabotages on Cutthroat Kitchen.
Pac-Man has always existed in a thrilling eat-or-be-eaten world. (Back off, ghosties.) Now the classic arcade game, which made its debut in 1980, will be linked to fun and food in a whole new way: In late January, the company behind Pac-Man, Namco Entertainment, Inc., plans to open its first Pac-Man-themed restaurant in a shopping center in suburban Chicago, Schaumburg’s Woodfield Mall.
The eatery, which the company cutely says on its website is “noming soon,” will be named Level 257 – a reference to a play level that, thanks to a technical glitch, cannot be reached in the original game.
It’s no secret that Robert Irvine, Food Network’s own restaurant renovator and the host of the upcoming special Fitness: Impossible (airing Wednesday, Jan. 7 at 11|10c), has a no-nonsense attitude when it comes to prioritizing his workouts. “I make the time, no excuses,” he recently told FN Dish of his exercise regime. But his determination in the gym doesn’t necessarily mean he goes fitness alone. “When Gail and I work out together, we will do the same circuit,” Robert says of his partnered fitness sessions with his wife, Gail Kim. “We motivate and push each other.”
For fans looking to take a similar better-together approach to working out with a partner or spouse, Robert says that when it comes to exercising in pairs, “it depends on your fitness goals,” but he offers his top-five ideas for ways to exercise as a twosome.
Welcoming 2015 means more than celebrating with canapes and bubbly. People all over the world are making sure they are eating certain foods to be lucky in the new year. From pomegranates in Turkey to sauerkraut in Germany, you might find you’re craving these international symbols of prosperity and good fortune.
Get your fill of these fruity seeds to bring abundance and fertility in the new year. Try it in: Triple-A Salad with Pomegranate Dressing.
Pizza Hut is experimenting with a new technology that allows you to summon a pizza without lifting a finger or saying a word. In locations across the U.K., with an eye toward a possible eventual U.S. roll-out, the pizza powerhouse is replacing regular menus with tablets customized to track customers’ eye movements as they peruse their options.
Yes, now you can order pizza using only your eyes.
Spices, flour, bread, vinegar. These versatile ingredients are seemingly crucial to making and transforming myriad challenge dishes on Cutthroat Kitchen, but according to host Alton Brown, none of these is the most-crucial ingredient to grab while shopping.
On this week’s all-new episode of the After-Show, he revealed that when it comes to those precious 60 seconds in the pantry, contestants ought to be sure to grab one ingredient above all else: eggs. “I don’t care what you think you’re making. Don’t come out of the pantry without eggs,” he said. “It’s liquid meat and can do so many different things.” From binding meats and creating batters and doughs to beefing up vegetarian dishes, eggs can shine both in and on countless dishes, and it’s chefs’ ability to know that before shopping that could ultimately save them while cooking.
While restaurant owners must invite Robert Irvine to their business in order to initiate a Restaurant: Impossible mission, he’s not always warmly welcomed when he arrives, and hardly ever does he encounter no resistance at all in the process of his updates. Still, while some confrontation and minimal chaos may be expected, it’s rare that missions turn into all-out screaming matches or no-holds-barred tantrums; those seeming disasters, while surely salvageable, have indeed led to unprecedented arguments on air.
On tonight’s episode of Restaurant: Impossible, fans look back on some of the most-unforgettable blowups to ever appear on the series. From the outspoken servers at Hillbillies Restaurant to the yelling and door-slamming at Nanny Goat’s Cafe & Feed Bin, Robert has paid witness to over-the-top tempers, but they surely haven’t stopped him from completing his missions. Read on below to hear from the owners of some of the restaurants featured on tonight’s episode (a few couldn’t be reached for comment) to find out how they fared after Robert’s initial visit.
No matter the holidays, change in seasons or special events that have come and gone in 2014, the recipes fans keep coming back to are the ultimate in tradition and ease. Comfort food classics like moist roast chicken and hearty macaroni and cheese reigned supreme this year, while all-purpose frosting took the cake for sweet treats. Read on below to check out the 10 top Food Network recipes featured on FoodNetwork.com in 2014, and get go-to meal ideas from Alton Brown, Ina Garten and more of your favorite chefs.
10. Cream Cheese Frosting — It takes only four ingredients and a few minutes to turn out the smoothest-ever frosting, ideal for topping cakes and cupcakes alike.
9. Oven-Baked Salmon — After a quick roast in the oven, moist, tender salmon fillets are topped with a fresh salad of crunchy toasted almonds, salty capers and vibrant parsley for over-the-top flavor and texture.
8. Basil Pesto — Ready to enjoy in just five quick minutes, this multipurpose pesto is packed with fragrant basil, bold garlic and plenty of nutty pecorino cheese. Perhaps best of all, you can freeze this sauce for up to three months, so plan to make extra during the height of summer’s basil season.
If you’re already looking ahead to the lighter dishes you hope to enjoy in 2015, don’t fear that you’ll have to say goodbye to comfort food once and for all. With the help of a few smart ingredient swaps, you can surely cozy up to cheesy casseroles and better-for-you sweet treats alike with the help of Food Network’s meal makeovers.
Every bit as satisfying as its traditional counterpart, Food Network Kitchen’s Spinach and Artichoke Macaroni and Cheese (pictured above) is a surprisingly healthy family-friendly favorite you’ll keep coming back to this winter. Think of this pasta bake as next-level spinach-artichoke dip with good-for-you whole-wheat pasta mixed in; it’s made with tender artichoke hearts and fresh spinach, plus a bit of sour cream for tang and mozzarella cheese for gooey richness. The key to maintaining the flavor of this classic dish without added calories is balancing a pat of butter and nutty Parmesan cheese with other low-fat and part-skim dairy ingredients — like the sour cream and mozzarella — because, after all, a little goes a long way when it comes to bold ingredients like these.