by Jennifer Perillo in Family, Recipes, January 10th, 2012
by Victoria Phillips in Community, Recipes, January 9th, 2012
It’s a new year and headlines tell us it’s time for a “new you,” too. That’s easier said than done, as any mom will tell you. The responsibilities of parenthood don’t magically disappear with the change of the calendar year.
After a month of eating on the run, lots of baking, and perhaps lots of snacking, it’s hard to find the motivation to break up with those bad habits. Throw in a few major personal curve balls and well I found myself really down on my ability to find my way out, so to speak. What I realized while making a simple recipe for muesli the other day is that I need to be as kind and gentle with myself as I am with others.
How does any of this apply to getting the three meals plus snacks ready we need for our families each day? For starters, don’t try to change everything at once in terms of how you cook. Just because you know whole-grain flours are better for you, doesn’t mean you have to start using it in every recipe immediately. Give yourself time to learn how it works in your favorite dishes, and time to find new recipes you like using it in. Take a cue from your kids here, and learn how to walk before you leap right in.
by Maria Russo in Recipes, January 9th, 2012
Nearly 1,400 Food Network Facebook fans responded when we asked the simple question: “Sweet or savory?” Many of you said savory, but even more of you said both. Find inspiration for your next meal in these highly rated recipes from your Food Network favorites.
Keep your New Year’s resolution on track by cooking up Giada’s Roman-Style Chicken (pictured above). Hearty diced tomatoes, prosciutto and bell peppers give this dish tons of flavor without a ton of calories. (One serving is only 266 calories!)
Try Ellie’s Three Bean and Beef Chili to warm up on a cold January day. Quick and easy, don’t be surprised if this becomes your go-to chili recipe.
Get more savory and sweet recipes »
by Marisa McClellan in Recipes, January 6th, 2012
If you think you’re not a tofu fan, think again. Though tofu is inherently plain, it can easily adopt robust flavor when marinated or cooked with savory herbs, garlic, olive oil, barbecue sauce and more. In this Asian-inspired recipe, cubes of soft, silken tofu are stir-fried with a mixture of sweet and salty balsamic, hoisin, soy and chile sauces, fresh shitake mushrooms and bright snow peas. Serve with white or brown rice for a healthful dinner that is ready in fewer than 30 minutes.
Get the recipe: Tofu-Vegetable Stir-Fry from Food Network Magazine.
Meatless Monday, an international movement, encourages people everywhere to cut meat one day a week for personal and planetary health. Browse more Meatless Monday recipes.
by Maria Russo in Recipes, January 6th, 2012
When I was growing up, my sister and I always sat down in September and set our new school year resolutions. It just seemed like the right time to initiate new habits as we entered new grades and classrooms. Of course, these lists featured childhood basics like “Be nicer to my sister” and “Remember to help Mom clean the cat box.” Nothing earth-shattering, but it was the principle of it that mattered.
To this day, fall has always felt like the more appropriate time for fresh starts to me than January. However, in my current life as a freelance writer, I need all the structure and discipline I can get. So I’m taking advantage of this new year to institute change.
Chief among my resolutions this year is to eat better (I can’t imagine I’m alone in naming this as a goal). One recipe that I’ve bookmarked for regular rotation in this new regime is this Veggie Meatloaf With Checca Sauce from Giada. It’s built on a base of brown rice and red lentils and features carrots, celery, onions, tomatoes and spinach (talk about packing in the good stuff!). It includes egg and cheese for flavor and binding and is topped with a tasty blender sauce that is good on just about anything (if you have any left over, heap it on scrambled eggs). It is a many-stepped recipe, which means you’ll want to cook it on a chilly Sunday afternoon and then eat the leftover for lunch on Monday. Just the thing for The Weekender.
by FN Dish Editor in Recipes, January 6th, 2012
It’s a new year — time for fresh starts, changed perspectives and, of course, solemn promises to never eat “bad” foods again. Carbs, sweets, deep-fried anything — it’s all gone for many as of January 1. At least until February 1. This year, however, instead of making sweeping declarations of limited eating and swearing off your favorite foods, learn how to savor these dishes in moderation using easy-to-remember portion control guidelines. Check out below examples of portioned plates and find what constitutes a single serving of food to prevent overeating. Then, cook up our easy and lightened-up versions of your favorite meals, so that you can have your cake and enjoy it, too.
Pasta or Rice: Just one cup of these starches (pictured above) equals a serving and, when plated, is similar in size to a tennis ball.
More perfect portions for the new year »
by Maria Russo in Shows, January 5th, 2012
A bottle of Chianti wine and chopped pancetta add robust flavor to this hearty bowl.
Get the recipe: Chianti Marinated Beef Stew
by J.M. Hirsch in How-to, January 5th, 2012
The Rachael vs. Guy Celebrity Cook-Off is heating up between Rachael Ray and Guy Fieri’s famous contestants. With just one week of the challenge under their belts, the seven remaining finalists have realized that this competition is anything but a cakewalk and that they’ll need to step up their games to win $50,000 for the charity of their choice. This week, the celebrities show off their skills in one of area of the kitchen that comes naturally to few: baking.
In this behind-the-scenes shot of Sunday’s episode, music superstar Joey Fatone takes a quick break from preparing his sweet surprise to show his team leader a little friendly affection. Is Joey thanking Guy for giving him the secret to baking success? Will Guy’s dream team have what it takes to pull off a second win over Team Rachael, currently down one member?
Before you tune in this Sunday at 9pm/8c to find out which celebrity goes home next, we’re challenging you, Rachael vs. Guy Celebrity Cook-Off fans, to write your best captions (tastefully appropriate, please) for this moment in the comments below.
by FN Dish Editor in Recipes, January 5th, 2012
Most of us have plenty of ideas for using whole almonds. Eat them whole. Bake them into treats. Scatter them over salads or green beans.
But what about almond butter — toasted (and sometimes salted) almonds that have been ground to a peanut butter-like consistency?
After cranking out a few AB&J sandwiches, most people push the jar of almond butter to the back of the refrigerator. Time to pull it forward because almond butter is easy to use in all sorts of delicious ways in numerous cuisines.
Let’s start with the basics. Almond butter is what it sounds like: ground almonds, usually with a bit of oil and salt added for texture and taste.
It’s not the same as almond paste or marzipan, both of which are made from finely ground almonds (but with a fair amount of sugar added) and used in baking.
Get the recipe for Mole-Style Pulled Pork Buns »
by Emily Silman in How-to, January 4th, 2012
Whole-grain flour and plain low-fat yogurt lighten up traditional brownies, but rich chocolate, cocoa powder and a bit of butter help maintain their classic flavor.
Get the recipe: Ellie Krieger’s Double-Chocolate Brownies
Last year The New York Times and other news outlets reported a scary statistic: Americans throw out approximately 40 percent of all the food we purchase. Let’s say you spend $100 a week on groceries — that’s like taking $40 and just tossing it in the trash. If you’re one of the many of us who are resolving to spend money more wisely in the new year, then taking a look at your grocery shopping and food storage habits and making some improvements will help stretch your food dollar even further. Over the next two weeks, we’ll be sharing helpful tips to make the most of the food you buy and help you avoid having to throw anything away.
1. Don’t let oil or nuts go rancid. Whenever I cook in a friend’s home, rancid olive and vegetable oil is the number one food sin that I see committed. Many people don’t realize that oil goes bad, so it’s very important to keep it (especially pricey olive oil) in a cool, dark place. Take the sniff test to determine if yours has gone bad: if it smells musty and off, it’s time to say goodbye. (And here’s an important food disposal tip: if you must throw it away, don’t pour oil down the drain; it’s terrible for waste-water treatment plants.) If you don’t use a lot of oil, avoid buying giant bottles so it won’t go bad before you use it up.
The worst offense you could commit »