5 Must-Try Cups of Hot Cocoa Across the Country

by in Restaurants, December 20th, 2015

By Kiri Tannenbaum

Like many seemingly simple foods and drinks, hot chocolate has seen an upgrade. Pastry chefs and learned chocolatiers have carefully selected cacao beans from small farms around the equator, making these cups of cocoa mind-blowing, and addictive, masterpieces. Read more

Baking Advice from Cookbook Author Abby Dodge

by in Books, December 20th, 2015

Love of baked goods but fear of baking is a common kitchen story. If you’re one of those people who is intimidated by baking’s precision or thinks the exactness is boring, think again. Former pastry chef and cookbook author Abby Dodge believes there’s an inner baker in everyone. And she hopes to inspire people to break out the flour and turn on the oven with her newest book, The Everyday Baker (featured in our holiday cookbook gift guide).

Read our interview with Dodge below to find out which recipes she’ll be making this season, the kitchen tools she can’t live without and her biggest baking pet peeves. Plus, grab her recipe for Rosemary-Cornmeal Shortbread (pictured above), her go-to cookie for all occasions. Like all the other recipes in her book, it includes step-by-step photos and thorough twist ideas, so you can be confident in (and have fun with) your holiday cookies this year.

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Ina’s Parmesan Smashed Potatoes — Most Popular Pin of the Week

by in Community, December 20th, 2015

Parmesan Smashed PotatoesBeef, chicken, pork, seafood — no matter what main dish you’re cooking up, chances are you can round out the meal with the ultimate in family-friendly side dishes: the potato. Ina Garten dresses up the humble spud in this week’s Most Popular Pin of the Week with a few indulgent ingredients to turn out creamy, comforting smashed potatoes. Her secret ingredient? A bit of sour cream, which delivers welcome tang in this cheesy recipe, featured in Food Network Magazine.

For more crowd-pleasing recipes, check out Food Network’s Let’s Entertain board on Pinterest.

Get the Recipe: Ina’s Parmesan Smashed Potatoes in Food Network Magazine

6 Ways to Save Money at the Supermarket This Holiday Season

by in Food Network Chef, Holidays, December 20th, 2015

Potato-Bacon TorteHolidays mean family gatherings, gifts and meals together. And those things cost money. But the holidays shouldn’t be about overspending, so I leave you with my last post of 2015: six money-saving tips for the holidays.

1. Comparison-shop, even if you don’t usually think it’s worth it. Stores really go all out with “loss leaders” (advertised super-low prices on a few key items designed to get you in the door) during the holidays. Shopping at multiple stores may lead to your getting the absolutely bottom price, but you always have to balance the hidden costs (gas, time) of visiting multiple markets (which is why most of the year, it probably isn’t worth visiting three supermarkets). If you are hosting a big group for a holiday, spend a few minutes to compare stores’ flyers that come in the mail (or check online) to decide if an extra trip to another store is worth it. The larger the crowd, the more likely it is.

2. Buy gift cards — for yourself! Some major grocery stores promote their gift cards around the holidays with a bonus offer. For instance, you buy a $100 grocery store gift card and you get a $10 or $20 bonus card. Usually, the more you buy, the higher the bonus. Nothing is stopping you from using those gift cards to buy your groceries or holiday gifts, and using those bonus dollars yourself. Read more

“Water Tasting Menu” at Dublin Coffee Shop Aims to Educate

by in News, Restaurants, December 19th, 2015

Here’s one to file under “people will pay for anything.” A Dublin, Ireland, coffee shop is now offering its patrons a “water tasting menu.” For only 3.50 euros ($3.84 U.S.), customers at java hot spot 3fe can sample three “shots” of H2O.

“It’s four glasses of water, and 90 percent of people will see that the four glasses actually taste completely different,” the cafe’s proprietor, Colin Harmon, told the Irish Independent.

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Chefs’ Picks: Holiday Traditions

by in Restaurants, December 19th, 2015

LambChefs’ Picks tracks down what the pros are eating and cooking from coast to coast.

No matter which holidays they celebrate, chefs tend to fete the season in delicious style. Whether they’re behind the stove or for once letting someone else tie on an apron, these pros (and their families) know how to put the “eatings” in “season’s greetings.”

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Farmer Lee Jones’ 11 Favorite Flavors of the Holiday Season

by in Holidays, In Season, December 19th, 2015

Fall RadishPerpetually clad in his trademark overalls, white shirt and a red bowtie, Farmer Lee Jones is the iconic figure of his family’s 300-acre sustainable farm in Huron, Ohio. He, his father, Bob Jones Sr., and his brother, Bob Jones Jr., lead the team at The Chef’s Garden in pioneering the sustainable agricultural movement. The farm grows the best-tasting and most-nutritious specialty vegetables, herbs and micro greens in the world. The family lives by a commitment to produce food that looks good, tastes good and is good for you. Hear from Farmer Lee below about what farm-fresh ingredients he craves during the holiday season.

By Farmer Lee Jones

Fall Radish (pictured above): This is mild, slightly peppery with some sweet notes.

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Sweet vs. Savory: Oatmeal

by in Recipes, December 19th, 2015

Savory Oatmeal RisottoJust as everyday rice is a blank-canvas ingredient that can be transformed into something new (rice pudding or paella, anyone?), oatmeal too brings with it many opportunities. Think beyond serving it up in the morning alongside brown sugar and a few raisins. On this morning’s all-new episode of The Kitchen, the co-hosts introduced two new ways to take your oatmeal: one savory and one sweet, for dinner and even as a drink. Check out their recipes below, then browse all the recipes from today’s show.

You’ve seen farro and barley take the place of rice in risotto, but now Geoffrey Zakarian is letting oatmeal have the starring role in his Savory Oatmeal Risotto. Laced with nutty Parmesan cheese and rich butter, GZ’s recipe comes together just as a traditional risotto recipe does, with slow and steady stirring as the oats simmer in chicken stock. GZ opts for steel-cut oats instead of the old-fashioned variety, as the steel-cut kind offers the heft needed to stand up to the cooking process.

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7 Desserts That Prove Chocolate and Peanut Butter Are Better Together

by in Holidays, Recipes, December 19th, 2015

peanut butter-brownie barsWe’ve said it before, and we’ll say it again: Chocolate and peanut butter is the world’s best combination. You can’t go wrong with this creamy, sweet, salty and indulgent duo. Of course, peanut butter blossoms are a crowd favorite right about now, but they shouldn’t be the only reason you pull out your jar of peanut butter this holiday season. Choose a new kind of chocolate-peanut butter treat to bring to your festive soiree this year.

Peanut Butter-Brownie-Coconut Layered Bars

Peanut butter cookie, brownie and macaroon … need we say more? The three-in-one dessert created in Food Network Kitchen is similar to fudge, so a little square goes a long way — something to consider before you double the recipe because of how ridiculously amazing it sounds.

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6 Genius Ways to Use Up Candy Canes

by in Holidays, Recipes, December 18th, 2015

Molten Chocolate Cake with Crushed Candy CanesBuying out the convenience store’s stock of candy canes in bulk might have seemed like a good idea at the time, but odds are you’ll have more of the striped sweets than you know what to do with. Use your surplus of the seasonal candies to add a minty crunch and festive color to your favorite holiday treats.

Give homemade cakes a fallen-snow effect (and a minty crunch) by sprinkling crushed candy canes over the top. Anne Burrell’s Molten Chocolate Cake with Crushed Candy Canes may look tricky to pull off, but it’s actually quite easy to achieve the chocolate-oozing center.

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