by Maria Russo in Holidays, Recipes, March 16th, 2012
by Lauren Miyashiro in Community, March 15th, 2012
No St. Patrick’s Day party is complete without beer, especially Guinness, a dark Irish stout beer. Sure, you could just enjoy it straight from the can or bottle, but you could also cook with beer, incorporating it into sweet and savory dishes, such as ice cream sundaes, chocolate cupcakes, burgers and more. Below are five stout-centric recipes that are bursting with bold, full flavors, but are still easy enough to make for tomorrow’s Irish-themed festivities.
Reduce sweetened Guinness beer on the stove until it’s thick and syrupy, and drizzle it atop classic vanilla ice cream to create Food Network Magazine’s easy Guinness Sundaes (pictured above).
More St. Patrick’s Day recipes
by Mark Oldman in Drinks, Holidays, March 15th, 2012
The Daily Meal: Presidential candidate Mitt Romney prefers meatloaf cake for his birthday. Will meatloaf cupcakes be at your next celebration?
Eater NY: Who is Marilyn Hagerty? Following her Olive Garden restaurant review, the North Dakotan food critic is now a celebrity.
Food Beast: A New Zealand-based pizza chain dares diners to play a round of Pizza Roulette featuring the “hottest chili known to mankind.”
Saveur: Chimney cakes are tubular pastries from Eastern Europe. One glance at them will make you wonder why they aren’t more popular here.
CNN Tech: Introduced at SXSW, Tweet-A-Beer is a new app that lets you gift a pint to a friend over the Internet.
by Maria Russo in Shows, March 15th, 2012
If you crave coolness, sometimes the best plan is to swim against the stream. Everyone eating steak? Order the shrimp scampi. Friends dressing up? Go ahead, wear your ripped jeans.
And with St. Patrick’s Day being so famously beer-soaked, your against-the-grain cred will come from drinking wine. Not any old vino, mind you, but one particularly suited to this casual, joyous occasion: Vinho Verde (VEEN-yoh VEHR-day), a light white wine from various native grapes in Portugal.
Here are five reasons why
by Toby Amidor, March 15th, 2012
As the host of Sweet Genius, the sugar-packed competition series in which four chefs bake their hearts out for a chance to earn $10,000, it is master pastry chef Ron Ben-Israel’s job to maintain a stoic and, at times, intimidating persona. In the second season of the show, viewers can expect much of the same from the Sweet Genius, though they also will get to know Ron the person and find out why he’s so enthusiastic about pastry. I caught up with Ron at his welcoming New York City bakery, and we chatted about the show over cake and tea.
Comparing the previous season to the upcoming one, Ron explained, “We featured a certain angle — a little bit of a Dr. Evil. The idea was that the chefs would be very scared — as they should be, because for $10,000, you better be scared — and we kept it. Some people loved it, and some people hated it. But a lot of what makes me funny, what makes me excited was not seen. In the second season, you definitely see what makes me passionate and what makes me upset.” New episodes will show that Ron is as quick to dismiss the contestants’ creations as he is to praise them. “When something was great, I really loved it. But when something was not so good, I told them if they were wasting their time,” he said.
Ron shares a bit of insider information
by Dana Angelo White, March 15th, 2012
Pack a lunch that meets the MyPlate guidelines.
We’re continuing our celebration of National Nutrition Month; last week we gave you breakfast options that follow the USDA’s MyPlate guidelines; now on to lunch.
The guidelines for lu...
by Gaby Dalkin in Entertaining, Holidays, March 15th, 2012
Skip the Shamrock Shake and make an emerald shake instead.
Pass on fast food milkshakes that are infused with artificial colors; in honor of St. Patrick we’re giving a real green drink a try.
It’s Not Easy Being Green
Green foods are bursting wit...
by Sara Levine in Shows, March 14th, 2012
St. Patrick’s Day is just around the corner and this year I’m celebrating with a classic Shepherd’s Pie. It’s basically my go-to dish for this yearly celebration, along with a few Irish-inspired cocktails and beer.
My favorite Shepherd’s Pie recipe comes from Mr. Alton Brown.
It’s a foolproof recipe that will knock your socks off. I jazzed it up a bit by adding some Dubliner cheese into the potato topping to give it that extra Irish kick. What makes this even more special is that rather than making a big casserole dish of Shepherd’s Pie, I turn this into individual portions by make the pies in a muffin tin. How perfect is that for a fun St. Paddy’s-themed evening with your friends? Grab a mini Shepherd’s Pie and a Guinness and call it a night.
Get the recipe
by David Mechlowicz in Behind the Scenes, March 14th, 2012
As of February 2012:
Three months later, new General Manager Kelly says the freshness of the new dining room has not waned for her.
Kelly now holds employee meetings to train staff on food safety and proper customer service. She and Kim also meet weekly with their newly hired chef, Matt, to go over any kitchen issues.
Chef Matt has become Kim’s right-hand man. He’s helping to bring in more fresh ideas, and today there are very few frozen items on the menu. Kelly is excited for Chef Matt’s new menu to roll out — she can’t wait to see customers’ reactions.
by Victoria Phillips in Contests, Food Network Magazine, March 14th, 2012
The family meal. What is it, you ask? It’s a meal that is prepared for restaurant staff before their dinner service starts, providing them with necessary nutrients before their busy shift. Here at Food Network, ours takes place at lunch-time. Starting now, I will be giving you a sneak peek at what we feed our staff in the Food Network Kitchens on a weekly basis.
Yes, we do eat in Food Network Kitchens, and yes, it’s really good. Family meals are always interesting. They consist of different types of meat or poultry pulled out of the freezers, as well as vegetables, filling salads and an occasional dessert. These items are left over from various shows and recipe developments for Food Network. This week, Esther Choi (pictured above), took charge of Family Meal and asked our new intern Emily to assist her (more like an initiation). Esther is especially good at making Korean food.
The menu: Duck Lettuce Wraps With Kim Chi Pickles and grilled cheese sandwiches.
This follow-up to the best-selling cookbook Food Network Magazine Great Easy Meals dishes out another collection of fantastic ideas in the same winning package.
Get ready for more than 400 pages filled with recipes, photos and new tips from Food Network Kitchens, based on Food Network Magazine‘s signature pull-out booklets of 50 extra-short, always-fun recipes.
This book combines the best of those recipes with more than 300 amazing photographs and tips from Food Network’s test kitchens. It’s the ultimate cookbook for busy parents, full of family favorites like pancakes, nachos and brownies, along with healthy options for quick weeknight meals, including soups, dinner salads and kabobs, plus great ideas for weekend get-togethers, like instant appetizers, party dips and cocktails.
You can order a copy right now, but we’d like to give you a chance to win a copy. All you have to do is comment on this post by telling us which recipe from Food Network Magazine is your favorite and why. We’re giving away five copies of the magazine cookbook to randomly selected and very lucky commenters.
Find out how to win a copy