by Sara Levine, May 29th, 2012
by Lauren Miyashiro in Recipes, May 29th, 2012
Team Giada held strong in the first two episodes. Week one, Josh Lyons made it successfully through the pitch room, and then the team took home a win in week two’s food tour challenge. Giada still had all five of her finalists going into week three — but not for long.
After ending up in the bottom of the Chopped desserts challenge, Josh faced the Producers’ Challenge once again, and this time Giada’s pitch-room plea wasn’t enough to save him from elimination. Bob and Susie thought that as the front man of a rock band, Josh would be more comfortable in the spotlight, but he continued to stumble over his presentations. “I think he’s talented,” said Giada. “I just don’t know that he was ready for this.”
Hear more from Giada, Susie and Josh in his exclusive exit interview. Do you think it was Josh’s time to go?
by Sara Levine, May 29th, 2012
When paired with a balanced diet, I believe that everyone is entitled to a food splurge every once in a while. I would be quite a grumpy person if I had to rid myself of treats forever. But I recently came to a rude realization that these eating sprees have become part of my everyday routine.
Working in an office full of food enthusiasts, it’s not surprising to find myself eating cake at 2 p.m. on a weekday. My love for burgers has me taste-testing my way through New York City in search of the best. And I add bacon to pretty much everything, cookies included. I decided that I need to make these indulgences more of what they’re meant to be, guilty pleasures to be enjoyed on occasion.
When I had this epiphany, I was determined to have a veggie-packed dinner right away. I was craving something hearty and didn’t want to feel like I was sacrificing a delicious dinner just to be healthy. Ellie always seems to have a solution for that and her Tuscan Vegetable Soup really is comfort food at its finest. Generally for me, that category entails something like a big bowl of mac and cheese, but this soup really fit the bill for a satisfying and feel-good meal.
Here are few things to consider before making this recipe
by Jason Machowsky, May 29th, 2012
Our week two Fan Vote tally is in, and Team Giada’s Martita Jara and Ippy Aiona continue to duke it out for first place. Martita regained her preseason lead this week with 24% of your votes, while Ippy stayed strong at 21%. But this week, Team...
by Food Network Magazine in Food Network Magazine, May 29th, 2012
Craving cookies? Find out why.
You had a fantastic breakfast of oatmeal with low-fat milk and berries, a mid-morning apple and almonds, and a salad for lunch. Then 3 pm rolls around and it hits you: those cookies your co-worker brought into the offic...
by Simon Majumdar in Shows, May 28th, 2012
Hot tips from Food Network Kitchens’ Katherine Alford:
Try roasting a pepper directly over a gas burner: Rest the pepper right on the burner grate, turn the heat to high and rotate it frequently with tongs until it’s charred (the pepper served with the Spinach and Feta Frittata from Food Network Magazine took just a few minutes). You can use your burner flame to heat tortillas and pita bread, too. If you don’t have a gas stove, just use your broiler.
by Robin Miller, May 28th, 2012
On a recent visit to Budapest, the capital of Hungary, I was lucky enough to enjoy a terrific meal at a restaurant called Bock Bisztro, which served many dishes made from Mangalitsa pork. Although I had eaten the meat of this particular breed of pig before and knew just how delicious and fully flavored it could be, this was the first time I noticed how incredibly versatile it is. The meal easily rates as one of my best in recent years.
I hope that watching the Iron Chef’s work with this magnificent beast in Kitchen Stadium will inspire you to go in search of this alternative to traditional pork breeds, either in the restaurants of some of the nation’s top chefs or in your own kitchens.
You won’t regret it.
What is a Mangalitsa pig?
Mangalitsa pigs, or as they are known in their native Hungary, Mangalica pigs, are a breed of hog that is renowned for their deeply flavored meat and for their high fat content. The name Mangalica literally means “hog with a lot of lard.” They are sometimes also known as “wooly pigs” because of the curly haired fleece that covers their body.
by Maria Russo in Holidays, Recipes, May 28th, 2012
Make cheesy quesadillas at home; they'll have much less fat, calories and sodium than the ones served in restaurants.
Not a week goes by when we don’t have quesadillas in our house. Breakfast, lunch or dinner – quesadillas are perfect fo...
by Aarti Sequeira, May 27th, 2012
Though ribs, burgers and brats may be all the rage today, you can still maintain a meatless Memorial Day by opting for flavor-packed veggie side dishes that are as satisfying and hearty as mains. Our three simple sides below are bold, creative takes on traditional dishes, and are sure to star at your holiday cookout.
A classic picnic pick, potato salads are quick to prepare and guaranteed to feed a crowd. Spring Garden Potato Salad (pictured above) from Food Network Kitchens celebrates the season’s bounty and is made with such fresh ingredients as English cucumber, sweet cherry tomatoes, red-skinned potatoes and more. A no-fuss garlic-mayonnaise mixture dresses this colorful bowl, best finished with a squeeze of lemon juice.
Ready in only 15 minutes, Food Network Magazine’s Avocado Salad is filled with a bright, refreshing combination of mango, pineapple, creamy avocado and crunchy jicama, and is tossed in a sweet mix of lime and orange juices, shallots and fragrant cilantro. Be sure to season liberally with salt, as it marries the flavors and complements the sugars in the fruits.
by Katie Cavuto-Boyle, May 27th, 2012
Aarti Sequeira won Food Network Star season 6 and expanded her popular blog into a cooking show, Aarti Party (catch it on Food Network, Sundays at 7:30am/6:30c). As a Star veteran watching from her couch at home, Aarti shares her insider’s take on...
Want to grow your own?
The right herb can really make a recipe. Whether it brings brightness to a beverage or spice to a saute, herbs are invaluable, flavorful, add-ins when it comes to healthy cooking. With the warm months upon us, growing your own ...