by Emily Lee in Recipes, January 5th, 2017
by T.K. Brady in Recipes, January 4th, 2017
If we were to follow the dictates of popular culture, we would spend the first few weeks of 2017 fasting, cleansing or munching on celery. But winter will be over before we know it, and we wouldn’t want to look back with regret on missed opportunities to taste the finer side of cold-weather cuisine, now would we? Certainly not. And since January calls for the kind of comforting indulgence that can only be found in a soup ladle’s gentle embrace, we’re eyeing up our best recipes for chicken noodle, hearty minestrone and cream of tomato. With 5 stars and over 100 reviews, these are the soups we can’t wait to simmer this month.
French Onion Soup
High-end French restaurants probably don’t want you to know how simple it is to make classic French Onion Soup from scratch — but this year, we’re staying home for our fix. Tyler Florence demystifies the process with this traditional recipe that calls for a buttery beef broth fortified with sweet caramelized onions. For classic bistro presentation, spoon the soup into ramekins, then crown each one with a slice of toasted baguette and some freshly grated Gruyere cheese.
by Amy Sherman in Restaurants, January 4th, 2017
The new year is in full swing and it’s time to head back to work. If your morning routine usually means skipping breakfast, resolve to start eating the most important meal of the day, every day this year. With the recipes below you’ll be able to turn breakfast into a grab-and-go meal, so you can make it to your morning meeting on time. Read more
by Julia Caroline Smith in Behind the Scenes, January 4th, 2017
3 of a Kind checks out three places across the country to try something cool, new and delicious.
Creative chefs across the country are marrying the humble meatloaf with the elegant beef Wellington. The result? Meatloaf Wellington. This genius mashup takes a down-home dish and transforms it with an upscale tweak: puff pastry. Any kind of ground meat works; the layer of duxelles (a mixture of mushrooms and shallots traditionally found in beef Wellington) is optional. One crucial addition, however, is the sauce, which adds an extra layer of flavor. Save the ketchup for your burger. Read more
by Lauren Piro in Recipes, View All Posts, January 3rd, 2017
After spending hundreds of dollars on beauty products that promise to make my hair shinier and thicker, and my face smoother and tighter, I am at a loss. (And my mom is going to kill me with my Sephora binges.) I’ve tried $20 practically sample-sized bottles of products claiming to give me “new hair in two uses!” (what does that really mean?) and face masks that will make me “as smooth as a baby’s butt” (whoever thinks that’s a great analogy needs to be fired) with nothing but bleak disappointment. So, naturally, when it came to testing which foods can be a cheap and easy beauty product substitute, my credit card thanked me.
However, this was not an easy road to beauty. Beauty can be painful — and very, very smelly (I’m looking at you, mayo). Some of the beauty hacks I found online are straight-up weird, while others are just wrong. Nevertheless, I tried them all for you. You’re welcome.
Here’s what I started with:
My Hair: Thin and wispy shoulder-length, light-blond hair with (fake) highlights. Dry shampoo is in every purse I own, thanks to the oil gods thrusting the oily life on me.
My Skin: Normal to oily, few breakouts
by Amy Reiter in News, January 3rd, 2017
If one of your 2017 resolutions is to pack your lunch more often (or make better lunches — or, heck, eat lunch at all!), start here. These easy ideas prove that “make-ahead” doesn’t always mean “sandwich,” and that “nutritious” doesn’t have to mean “carrot sticks.”
Just-Add-Water Shrimp Paella Soup (above)
It only takes five minutes of night-before prep to be the envy of your office at lunch the next day. Rice, corn, peas, shrimp and chorizo just need a little hot water to turn into a warm dish at your desk. (Be a nice cubemate and give your work friends the recipe.)
by Bev Weidner in Family, Recipes, January 3rd, 2017
You’ve just welcomed the new year by sending everyone you know a celebratory emoji depicting a bottle of bubbly popping its cork (approved as part of Unicode 8.0 in 2015) or two Champagne glasses clinking (approved as part of Unicode 9.0 in 2016). Yet you find yourself perpetually yearning a new emoji, something new and different with which to let your food-nerd flag fly.
Breakfast fans have a bacon emoji, a pancakes emoji and — for those who take it continental — the croissant emoji. But where is the waffle emoji you crave? It’s enough to make you send out an unamused face emoji (approved as part of Unicode 6.0 in 2010)!
The food-emoji approval process is something of a mystery for the lay-texter or tweeter, but in a “brief history of food emoji,” NPR’s The Salt blog provides or steers us toward a few insights. Among them:
by T.K. Brady in Polls, View All Posts, January 2nd, 2017
A baked potato is never a bad idea — ever. That said, I often forget about baked potatoes. Isn’t that awful? But, I’m vowing that in this new year, to make a change, people! More baked potatoes.
But! I wanted to make a little spread that would make my toddlers giddy and satisfy our adult appetites at the same time. So, I created a kid-friendly potato bar for them, and a more sophisticated bar for myself and Aaron, my husband. Hello, blue cheese and bacon.
by Foodlets in Recipes, January 2nd, 2017
Coming to newsstands in late summer 2017: Food Network Magazine’s annual readers’ choice issue. The special edition will have more than 100 recipes inspired by your poll picks and preferences! Vote in the survey below to let the editors know what you think should be in the magazine. Then grab the link to Hearst’s sweepstakes page for a chance to win $500. Read more
by Maria Russo in Community, January 1st, 2017
Inexpensive and full of protein, a simple can of beans can be used in so many delicious ways — and beyond the standard soups too (though I am sharing a clever trick for one soup recipe). From savory dips to sweet chocolate muffins, we’re transforming humble cans of beans so that you’ll never look at them the same way again.
Kale, Bean and Egg Stew (pictured above)
Who can’t use a vegetarian weeknight meal to add to their repertoire? If this one looks exotic for your crew, draw on what’s familiar about it: a fried egg fresh from the skillet.
We’ve arrived in one of the best seasons of the year — no, I don’t mean the holiday season, which is wrapping up with today’s New Year’s Day parties. Instead, I’m talking about comfort-food season, which celebrates all things cheesy, creamy, hearty and oh so decadent. Ease your way into 2017 and keep warm all winter long with piping-hot comfort food, like the recipe featured in this week’s Most Popular Pin of the Week. The Pioneer Woman’s fuss-free Baked Ziti is layered with a gooey mozzarella mixture, a beefy meat sauce and, of course, plenty of pasta. This top-rated casserole yields a whopping 12 servings, so keep it in mind when you’re planning for a crowd.
For more indulgent recipes, check out Food Network’s Let’s Cook Comfort Food board on Pinterest.
Get the Recipe: Baked Ziti