by Melissa d'Arabian in Food Network Chef, Recipes, January 9th, 2014
by Allison Milam in Recipes, January 9th, 2014
I’d like to commit to having a salad a day this year. Who is with me?
Perhaps I should back up and start with a confession: I’m not a naturally disciplined person. Left to my devices, I will sleep until 10am, lounge about in sweats all day, never work out and order in spicy Thai food until my palate finally forces me to switch to a day of pizza(!). Yes, natural me is an ugly scene. That’s the bad news. The good news is I know this about me. And I also know how to create a life I really want, despite my human imperfections. What is the secret? It all comes down to one thing: creating habits that support the life I truly want to live that will circumvent my natural (read: lazier) tendencies. And what better time to start a new habit than now, amidst all the belly-gazing the new year inspires?
Why a salad a day? Why not an apple, as the saying goes? I’ve already done an apple a day for a year. It was brilliant and I still have an apple most days — proof that habits, even good ones, die hard, which is why it is doubly wise to choose our habits purposefully. Back to our salad, I feel better when I eat raw vegetables. I have more energy, my skin is clearer, my body feels leaner and I feel generally healthier. Committing simply to “eat more raw veggies” in the new year would be to trust my whims to lead me to a crudite plate night after night. As I mentioned before, I know myself. The first week, I would be making a gorgeous platter with elegant zucchini spears, cutely bulbous tiny heirloom tomatoes and mini sweet peppers perfect for scooping up a low-fat yogurt dip. But by the end of the month, I’d be pulling a baby carrot from the leftover dregs of my daughter’s lunchbox, mentally checking off the veggie resolution box. Not good.
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by Maria Russo in Shows, January 9th, 2014
In the early morning hours, there’s nothing better than cracking an egg into a sizzling hot pan. Unless, that is, breakfast is fixed before you even throw off the covers. Whether you’re looking for a prework meal that beats cereal or a lazy Sunday-morning brunch, these make-ahead breakfast recipes are comforting, easy and perfect for any kind of frosty morning. All you need is some foresight — and maybe a good casserole dish.
Even at the start of the day, some like it sweet. And since French toast generally gets better the longer it soaks, it works as the perfect make-ahead casserole. Do more than add maple syrup with creations like Blueberry French Toast Casserole with Whipped Cream and Strawberries, a decadent recipe best made with day-old challah bread. Or look to a Coconut-Almond French Toast Casserole that’s crunchy on the top but creamy and fluffy on the inside.
With raisins, brown sugar and a hint of rosemary, Alton’s Overnight Monkey Bread melds together for hours on end. Just stick it in the oven when the alarm goes off for a rich morning meal.
Get more comforting breakfast recipes from friends and family
by Robin Miller in Uncategorized, January 9th, 2014
When it comes to investing in a house, few things could be worse for buyers than making a rash or an uninformed decision on which property to turn into their dream home. It takes a professional real estate agent with experience in the market and the keen awareness of a family’s needs to ultimately help them decide on the best space for them. So when budding restaurateurs are in the market for a location to launch their brand-new business, they, too, turn to the master; and in the world of restaurant real estate, that title belongs to Keith Simpson.
On his all-new upcoming series, Buy This Restaurant, premiering Wednesday, Feb. 5, at 9pm/8c, a longtime real estate maven and former chef, Keith will work with aspiring restaurant owners to help them track down not just any available building but one ideal for their future business. Each week Keith will introduce three potential spaces to all-new clients and show off lifelike renderings of the would-be eateries. Thanks to his trained eye and years of experience in the industry, Keith will be able to see past the emptiness and mess of particular buildings, envision the possible improvements after construction and design updates, and ultimately guide the buyers as they make the best-possible purchase for themselves.
by Maria Russo in Food Network Chef, January 9th, 2014
Baked ziti is a comfort food staple. But with loads of full-fat ricotta, mozzarella and sometimes even sour cream too, one serving can rack up the calories and saturated fat.
Flavor soars in this slimmed-down version made with part-skim cheeses, ore...
by Toby Amidor in Uncategorized, January 8th, 2014
It’s Thursday, and while that means everyone is just one day away from the weekend, it also means it’s time to throw back — to an earlier period in Food Network’s history. Check back on FN Dish every Thursday to find the latest #tbt of your favorite chefs and get a retro look at their earliest days on TV.
Now a long-standing Iron Chef, Michael Symon had to earn his place in Kitchen Stadium through weeks of hard-fought battles on the first-ever season of The Next Iron Chef. He faced off against top rival chefs in the hopes of claiming the ultimate prize, and finally in 2007, Michael joined the ranks of The Chairman’s elite. He’s been battling competitors with sweet and savory Secret Ingredients ever since.
When it comes to his cooking style, Michael often celebrates the flavors of his Greek heritage and is especially keen on pork — any and all cuts of it. This meat man doesn’t shy away from bold flavors, letting everyday seasonal ingredients shine in order to create the freshest dishes, like Stewed Escarole with Feta, Grilled Rack of Pork with Cabbage, and Chicken-and-Dumpling Soup. Fans appreciate Michael’s straightforward approach to his recipes and ability to combine Kitchen Stadium-worthy flavor with home cook-friendly techniques — not to mention his signature, unmistakable laugh.
by Maria Russo in Recipes, January 8th, 2014
In this week’s news: A high-tech fork tells eaters to proceed with caution; a cereal giant goes GMO-free; and a panel announces the best overall diet for 2014.
The Next Take on Slow Food?
A recent study published in the Journal of the Academy ...
by Maria Russo in Food Network Chef, Shows, January 8th, 2014
The new year is full of uncertain futures and vast possibilities, and often with those come predictions for what will be especially hot topics and what will be old news over the next 12 months. Mere days into 2014, Jeff Mauro revealed on last week’s premiere episode of The Kitchen that among the year’s food trends, he thinks chicken thighs will gain huge popularity — and perhaps even replace the ever-present bacon.
While few eat an entire plate of bacon for supper, chicken thighs are indeed a meal in and of themselves, and, best of all, they’re simple to cook and easy on the wallet. Since thighs tend to be a bit fattier than chicken breasts, they’re far more flavorful, and can be prepared in any number of ways. Try roasting them with garlic, grilling them with fresh herbs and citrus, or braising them in a rich sauce. No matter how you cook chicken thighs, you can be sure you’ll end up with juicy, tender meat that the whole family will enjoy.
Check out a few of Food Network’s favorite chicken thigh recipes after the jump, then tell FN Dish in the comments below what food trends you’re hoping to see in 2014.
by Joseph Erdos in Recipes, Shows, January 8th, 2014
You know Geoffrey, Jeff, Katie, Marcela and Sunny from their other adventures on Food Network and FoodNetwork.com, but for the first time last Saturday, you watched them come together on their brand-new series, The Kitchen (airing Saturdays at 11am/10c). Katie and Geoffrey cooked alongside each other, Sunny showed off her version of crepes, and the group dished about the latest trends and topics in everyone’s favorite room of the house: the kitchen. Before the season gets too far underway, however, FN Dish wants fans to get to know each of the co-hosts a bit better, so we’ll be sharing exclusive interviews with all five chefs every day this week. Read on below to learn more about Katie Lee, and keep checking back to hear from Marcela and Sunny.
Tell us your culinary point of view in the kitchen in a few sentences.
Katie Lee: I think simplicity is best. Use really great ingredients, and you don’t have to do a lot to them.
Why did you want to get involved in The Kitchen?
KL: When I first heard about this show, I thought it sounded like so much fun. The kitchen is truly the hangout heart of my home; everybody’s always in there. And to get in this kitchen with these people, it’s such a joy and so much fun.
Hear more from Katie
by Virginia Willis in Recipes, January 8th, 2014
The Chopped Dinner Challenge is a series of recipes showing you how easy it is to cook like a winning Chopped competitor. Every week, FN Dish will showcase a recipe created by Food Network Kitchens that uses at least one of the Chopped basket ingredients, plus basic grocery goods and simple staples. Consider it your very own Chopped challenge. Just take this frequent tip from the judges: Don’t forget to season!
For this week’s Chopped Dinner Challenge, the chefs of Food Network Kitchens chose to feature the basket ingredient redbor kale, a purple variety. When you think of kale salad, “boring” might be one of the words that come to mind. But this salad is definitely not boring. The chefs of Food Network Kitchens made sure that it’s packed with flavor from garlic, maple syrup and bacon. Not only that but the salad also has black-eyed peas — both black-eyed peas and kale supposedly bring good luck, as they symbolize prosperity. Try this Roasted Redbor Kale Salad for dinner with your family and you may just bring on the luck for the year ahead.
Steamy kitchen windows and tantalizing aromas in the air often mean a slowly cooked winter stew is simmering and gently burbling away in the kitchen. When it’s cold and wet outside, very few meals satisfy and satiate our souls and stomachs like a steaming bowl of hearty, thick goodness. Brunswick stew, a thick, substantial stew of meat and vegetables, fits the bill of down-home comfort.