Chia seeds aren’t just for growing a fuzzy green pet — or getting that annoying jingle stuck in your head. This small, nutty seed is gaining popularity thanks to its long list of nutrients. Full of fiber, protein and antioxidants, chia seeds...
Here in Food Network Kitchens, we love simple, classic recipes. We are also paid to think about food all day. So we’ve taken classic foods and drinks and reimagined them into three, four or five different ways. No standard recipes here, just the occasional technique and pictures. Think of it as a picture recipe.
We were tired of the same-old buttered popcorn, and these sweet toppings brought out our inner kids.
Make Alton’s classic Perfect Popcorn recipe and then get creative.
You can eat the stems of sturdy greens like Swiss chard, kale and collards. Just note that the stems take longer to cook: When you’re chopping, set the stems aside so you can cook them separately, like we did for Food Network Magazine‘s Creamed Chard. Or start by cooking the stems, then add the leaves to the same pan.
We’re nuts about peanuts, but they’re actually not a nut! Peanuts are part of the legume family along with lentils and beans. Seems we’re not the only ones going crazy for them. The average American eats ...
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.
If there’s one day you deserve a cocktail this year, it’s April 17. Mail off your taxes, then unwind with a themed drink.
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
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.
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
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...