by Marisa McClellan in Entertaining, Recipes, March 14th, 2014
by Merritt Watts, March 14th, 2014
Meatballs were not a regular menu item in my childhood home. My mom thought they were overly fussy and opted to make meatloaf or meaty tomato sauce when confronted with a pound of ground beef.
Because meatballs were a rarity for me, of course I longed for them. When I was older and cooking for myself, I added a pair of meatball recipes to my dinnertime rotation.
The first recipe I made was with ground lamb, feta cheese, minced red onion and a splash of red wine vinegar. We eat those meatballs with big green salads topped with roasted peppers and onions.
The second recipe is one my friend Joy invented. It uses ground chicken, ricotta cheese and minced onions, and the resulting meatballs are gloriously tender. I like to eat them over a bed of sauteed kale and topped with buttery marinara sauce.
by Joseph Erdos in Shows, March 14th, 2014
Greens that taste amazing? You better be-leaf it! These healthy, delicious sides will upgrade any main dish, assuming they don’t steal the show first. Consider these takes on spinach, collards and kale the healthiest way to celebrate St. Patri...
by Sara Levine in Recipes, March 14th, 2014
Start the weekend right with a trip down to Key West in a new Friday-night episode of Diners, Drive-Ins and Dives. Guy takes in the best of the island, from seafood shacks to taco carts. Then, once you’re well-rested and ready to eat again on Saturday morning, watch all new episodes of The Pioneer Woman and Heartland Table: Ree makes a special meal for her son, and Amy gets the neighborhood together for a horseradish harvest. Later on, The Kitchen co-hosts bring back the classic iceberg wedge salad.
On Sunday morning tune in to Southern at Heart, where Damaris and her friend create the perfect snacks to accompany movie watching. Afterward, Giada cooks up some dishes inspired by L.A. hot spots. And on Sandwich King, Jeff makes pork sandwiches and a sweet version of pigs in a blanket. In the afternoon, watch a new Buy This Restaurant, where Keith helps a couple achieve their dream of restaurant ownership. In the evening watch all-new episodes of Food Court Wars, Cutthroat Kitchen and the Chopped Tournament of Stars, in which four former Rachael vs. Guy competitors make their triumphant return, this time in the Chopped kitchen.
by Sara Reistad-Long, March 13th, 2014
Our favorite geeky holiday, Pi Day, is upon us. What better way to celebrate 3.14 than to try a new pie recipe? This Oatmeal Raisin Cookie Pie mash-up from Food Network Kitchen features one of our favorite classic American cookies nestled within a buttery pie crust. Crunchy and chewy at the same time, this hybrid pie is wonderful served slightly warm a la mode, or with a dollop of unsweetened whipped cream. Treat yourself to a slice or 3.14 — it’s Pi Day!
Check out 50 more pie recipes to try.
by Joseph Erdos in Shows, March 13th, 2014
In this week’s news: time-warping with sprouted grains and hemp brownies; tracking down the four-leaf clover of kale; and betting the farm on farm-to-table real estate.
Sprouted Grains Hit the Big Time
Boomers might cop an eye roll when they h...
by Allison Milam in Recipes, March 13th, 2014
Chopped fans, here’s your chance to be a part of the competition. You’ll be able to choose the basket ingredients for unsuspecting chef-competitors for an upcoming episode. Food Network is giving you the opportunity to assemble the ingredients that make it into all three of the mystery baskets. It’s a special viewers’-choice episode that will take the competitors by surprise.
Find Out How to Participate
by Jessica Goldman Foung, March 13th, 2014
Would a burger be complete without crispy, salty fries dunked in ketchup? Would your mother’s meatloaf hit the same spot without buttery mashed potatoes? How about your Sunday brunch? Where would it be without a heaping plate of hash browns? Solid potato recipes are the most dog-eared pages of your cookbooks and recipe collections for a reason. The versatility of a simple spud is astounding, and every rendering still manages to pin down a familiar homemade flavor. In the name of everything comforting and good, this week is all about our favorite tried-and-true potato recipes.
1. French-Fried — What better place to start than America’s favorite? Ree’s Perfect French Fries are blissfully golden and crispy.
2. Oven-Fried — Not down for the deep-fry oil dunk? Stick wedges in the oven for addictive Oven-Fried Potatoes.
by Maria Russo in Shows, March 12th, 2014
For those on low-sodium diets, here’s a tasty trick: Grab some citrus. Just like a sprinkle of salt, a squeeze of lemon, lime or orange will perk up any ingredient from leafy greens to proteins, not to mention grab the attention of your taste ...
by Amy Reiter in News, March 12th, 2014
“There’s nothing that says, ‘Welcome to a barbecue place,'” Robert Irvine said after surveying Tootie’s Texas BBQ, but it turned out that what he deemed the “very, very bland” decor was just one of several problems plaguing owner Eileen Smith’s Cathedral City, Calif., restaurant. With unexceptional ‘cue coming out of the kitchen and mediocre management at the helm of the business, Tootie’s was losing nearly $3,000 every week, so Eileen looked to Robert to reinvigorate the eatery as well as herself, after she’d endured a string of personal losses and devastating struggles. With only two days to work and a budget of just $10,000, Robert indeed fulfilled his Restaurant: Impossible mission, reopening Tootie’s with an updated menu and a comfortable, lively interior. Read on below to hear from Eileen in an exclusive interview, and find out how she and her business are doing today.
“Our sales are up 30 percent,” Eileen says, adding, “I know I have a ways to go before I am making a profit, but the gap is closing. I am working my tail off to ensure success.”
You, like everyone else, have probably always assumed the “five-second rule,” which posits that food dropped on the floor is fine to eat if it gets snatched up right away, is an urban myth. Until now, the studies have backed up your skepticism.
But this week biologists at Aston University, in Birmingham, England, have released the results of a study they say proves the rule actually holds true. The researchers measured the transfer of common bacteria from various floor types (carpet, tile and laminate) onto dropped toast, pasta, cookies and sticky sweets in time periods ranging from 3 to 30 seconds, and they concluded that time was a “significant factor in the transfer of bacteria from a floor surface to a piece of food.” The type of flooring, as well as the moistness of the food, also played a role.
As it turns out, carpeted surfaces were found to be less likely to transmit bacteria onto food, whereas if you splat your spaghetti on your tiled kitchen floor and take your time scraping it back up again — uh — don’t reach for your fork.