… your mom is on a whole-grain ...
This weekend on the Food Network is all about Mom, with a range of cooking shows offering recipes all geared to please Mom on her special day. Then, on Sunday night, it’s competition time as a new season of Guy’s Grocery Games kicks off the evening with four moms behind grocery carts.
This Saturday on The Pioneer Woman, Ree is cooking for Ladd’s grandmother. Then on Farmhouse Rules, Nancy’s having three moms over for a special celebration. And on The Kitchen, the co-hosts cook Mother’s Day brunch recipes. On Sunday, it’s all about pasta on Rachael Ray’s Week in a Day. Later in the morning, on Southern at Heart, Damaris has the ladies over for afternoon tea. On Giada at Home, Giada cooks a Mother’s Day lunch for her sister. Right after, Guy’s cooking his mom Penny a Mother’s Day meal on Guy’s Big Bite.
In the evening, come back for more Guy with the Season 2 premiere of Guy’s Grocery Games in a heartwarming Mother’s Day episode. Right after, watch America’s Best Cook: The home cooks must face dreaded ingredients to create chef-worthy dishes for guest judge Marcel Vigneron. Finally, in a new episode of Cutthroat Kitchen, the chefs must cook Sloppy Joes with mystery meat.
Emma Frisch, 30, is the girl next door who has traveled the world, and she has family members on five continents. Now residing in upstate New York, Emma is a food blogger and business owner, and she believes anyone can become a good cook. Read on below to hear from Emma, and learn about her style of cooking and thoughts on the competition.
Describe your cooking style or culinary point of view — in one sentence, if you can.
Emma: My culinary point of view is that anyone can become a more natural and confident cook by learning how to make American comfort food and freshening classic recipes with their own twists. And the way they learn how to do that is simplifying their shopping and finding the best-tasting ingredients at the best prices and freshest ingredients.
Mother’s Day is just a few days away, and surely no one deserves a relaxing afternoon at the spa more than Mom. While it may be too late to score her an appointment at your local spa, there’s indeed time to pamper her at home — and with goods you likely already have on hand in your kitchen.
On tomorrow’s all-new episode of The Kitchen, the co-hosts are celebrating moms with brunch, dinner and dessert ideas worthy of the day, plus a few homemade spa products. These easy-to-do concoctions — all created with edible goods like egg yolks, orange juice, sugar and olive oil — will help fortify and repair Mom’s nails and smooth her skin. Check out the simple how-tos below, then tune in to The Kitchen tomorrow at 11a|10c to watch Katie, Sunny and Marcela try out these products on two willing spa subjects: Jeff and Geoffrey.
Tofu, Always Blending In, Takes a Mainstream Approach
Given tofu’s admirable protein content, lack of cho...
Among the many things that define the United States, foods are at the top of that list with a specialty for every region. In the past five weeks, FN Dish has had you, the fans, vote on your favorite regional dishes to celebrate the series America’s Best Cook, airing Sundays at 9|8c. On the show, home cooks from the four corners of the country are mentored by Food Network chefs and battle it out for a chance at winning the title of best cook.
This bracket challenge began with 16 dishes that you voted on, and round by round, the dishes were narrowed down until just two dishes remained: tacos and barbecue, basically West vs. South. Today, FN Dish is revealing your winner.
On a lazy weekend morning, whether you set an alarm or not, what better way to wake up than with melted cheese stringing from a pan to your plate? FN Dish is down for cheesy dishes all day long, but some of our favorite cheesy sides are a match made in heaven for eggs, sausage, toast and more. Especially with these recipes on your plate, you can bet a weekend brunch featuring cheesy sides is in the works.
Peeling and shredding potatoes can be a process, especially when you wake up hungry. Buy frozen hash brown potatoes — pre-peeled and shredded — to satisfy a last-minute potato craving. Easy Cheesy Potato and Sharp Cheddar Hash is so crispy and good that you won’t need ketchup.
This Southern staple is made that much better when a cheesy trinity is involved: Food Network Magazine’s Bruleed Cheese Grits are rich with a blend of cheddar, Gruyere and gouda. Placing the grits in the broiler at the very end leaves the cheesy top nice and bubbly.
Now that spring is really and truly finally here (oh, please, let that be so), greenery is everywhere: on the trees, on our lawns and even in our blenders. Interest in green smoothies — healthy, hydrating blended drinks made with fresh leafy green vegetables, like spinach, kale, chard or collard greens, or green herbs, like mint, parsley, cilantro or basil — seems to be peaking, piqued, perhaps, by New York Times Recipes for Health columnist Martha Rose Shulman’s recent paean to verdant beverages.
Martha overcame her longtime reluctance to green drinks not long ago and dedicated herself to concocting some she could really relish, experimenting with fruits like bananas, pears, blueberries and pineapples, and ingredients like fresh ginger, which she said “made these drinks sing.”
“The drinks are loaded with phytonutrients and they’re filling,” she concluded. “They are definitely meals in a glass. When I was testing the recipes I enjoyed every sip and felt very energetic for hours afterward. So no more rolling my eyes: I’m a green smoothie convert.”
Martha’s zeal for green smoothies may be new, but plenty of bloggers have been singing their praises — and sharing tips and recipes — for some time.