Turkey Tenderloin — Off the Beaten Aisle

by in How-to, April 17th, 2012

chopped smoked turkey burgers
If you think you’ve done nearly everything a cook can with boneless, skinless chicken breasts, it might be time to talk turkey.

Other than the big bird at Thanksgiving and ground turkey when they’re craving a healthier burger, most people overlook turkey.

Fair enough. Ground turkey can be dry and tasteless. And who has time to roast a bird (or even a massive breast) most nights of the week?

But the turkey tenderloin — a thick strip of meat cut from between the bird’s breasts — turns out to be a convenient, delicious and healthy alternative.

Because the tenderloin doesn’t get much of a workout when the bird is alive, the meat is particularly tender.

And like chicken breasts, it is incredibly versatile, taking well to the grill, skillet or oven and working well with any flavor or marinade.

Get the recipe for Chopped Smoky Turkey Burgers

Asparagus and Cheese Tart — Meatless Monday

by in Recipes, April 16th, 2012


Whether you like them savory or sweet, studded with fresh vegetables or ripe fruit, tarts are easy to make and as versatile as they are tasty. Crispy, golden brown and deliciously cheesy, Food Network Magazine’s tart (pictured above) is built atop store-bought puff pastry dough, saving you time in the kitchen and guaranteeing a light, flaky crust. To assemble, brush the dough with a shallot-fontina-egg mixture and arrange on top blanched in-season asparagus. Finish with a sprinkling of grated lemon zest to perfume the tart as it comes out of the oven.

Paula’s Fresh Fruit Tart is made with colorful berries and kiwi, and is ready to eat in less than an hour.

Get the recipe: Asparagus and Cheese Tart

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.

Four Gourmet Globetrotters Take on Chopped and We Chat With the Winner

by in Shows, April 16th, 2012

gourmet globetrotters
What do Marcela Valladolid, Keegan Gerhard, Jeffrey Saad and Aarti Sequeira have in common? They are masters in global cuisine and they spent several nerve-wracking moments together on the Chopping Block last night during the second episode of Chopped All-Stars. Last week, Michael Symon advanced to the finale as he took on his fellow Iron Chefs. This week’s episode was just as competitive, and some would argue that the ingredients were more challenging. If you missed the show and recorded it, don’t read any further — we’re about to break down the episode and chat with the winner.

The baskets:
Appetizer: pancake mix, strawberry papaya, blue foot mushrooms and precooked chicken feet
Entrée: maraschino cherries, peas in the pod, parsley root and tripe
Dessert: ostrich eggs, plantains, dried strawberries and galangal

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Nutrient Rating Systems

by , April 15th, 2012
guiding stars

Have you seen foods rated with the Guiding Stars rating in your grocery store?

With thousands of food choices at your local store it can be difficult to know if you are choosing foods that are truly good for you. In recent years there have been sever...

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Inexpensive Eats: Low-Cost Recipes for Tax Day

by in Recipes, April 14th, 2012


It’s that time of the year again — Tax Day is looming and you’re feeling the financial pinch in your wallet. Once Uncle Sam has claimed a good chunk of your paycheck on April 17, there may not be room for fancy meals and decadent ingredients. But eating on a budget doesn’t have to mean sacrificing flavor or nutrition. Check out our list of low-cost, easy-to-make meals that will keep you cooking at home without breaking the bank.

One of the most wallet-friendly dishes you can make, pasta is a guaranteed family favorite and will easily feed a crowd — just one pound of noodles can be split among six people. Top your choice of pasta with Food Network Magazine’s five-star Perfect Marinara Sauce to create a low-cost Italian supper in no time. Experiment with other flavor-packed sauces, like Alfredo Sauce, Basil Pesto or Vodka Sauce, to add variety to your pasta-recipe repertoire.

Not just for kids and picky eaters, grilled cheeses are the ultimate building-block sandwiches. They’re naturally inexpensive — just butter, bread and cheese are needed to craft a classic recipe — but can seem more indulgent by adding a few extra flavors. Cooking Channel‘s Kelsey Nixon whips up a traditional yet creative Grilled Cheese Sandwich by stacking tart Granny Smith apple slices, crispy bacon and cheddar cheese on mustard-spread bread and grilling the sandwich until golden brown. Check out Food Network Magazine’s roundup of 50 Grilled Cheeses for more gooey inspiration.

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Country Music Star Trisha Yearwood Answers Your Questions

by in Community, Food Network Chef, April 13th, 2012

trisha yearwood
Country music star Trisha Yearwood invites y’all into her Nashville kitchen starting tomorrow morning (10:30am/9:30c) on Food Network. She’ll cook up Southern favorites, share stories and keep her door open for family and friends.

Yesterday, Food Network Facebook, Twitter and Google+ fans got the chance to ask Trisha about her favorites, like Sunday meals, comfort foods and potluck pleasers.

@paint_it_golden on Twitter asked: What’s your favorite dish to cook on a regular basis?
TY: Basic stuff like spaghetti and black-bean lasagna.

@kongatoast on Twitter asked: What’s your favorite Sunday meal?
TY: Having roast beef, rice and gravy always reminds me of Sundays growing up.

Ann Garvin on Facebook asked: How do you plan out your weekly menu?
TY: Haha! I don’t. I have good intentions, but I never seem to plan ahead.

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