by Maria Russo in Events, February 18th, 2015
by Foodlets in Recipes, February 17th, 2015
It’s that time of year when cabin fever has hit, and surely there’s no better remedy than a few days of sun, sand and celebration at the 14th annual South Beach Wine & Food Festival. Beginning tomorrow, your favorite Food Network chefs will come together in Miami for a jam-packed weekend of all-star events, including late-night tastings, intimate dinners and culinary demos, while mixing and mingling with fans.
If you’re not a local Floridian, you can still keep up with the action at SOBEWFF. FN Dish editors will be at the festival all weekend long, attending premiere events with Bobby Flay, Guy Fieri, Alex Guarnaschelli and Rachael Ray, and munching on the best bites up for grabs. And best of all, you’re invited to check out our insider coverage of what’s going down. Keep coming back here for daily reports on the top moments and the most craveworthy dishes and drinks.
by Cameron Curtis in Recipes, February 17th, 2015
As a mom of four small kids, I love dinners you can cook once, then use again in a new way later in the week. I call them “2 Dinners in 1,” but today I’m sharing how to be a suppertime overachiever. No two dinners here. Nope, this strategy is a bona fide three-in-one timesaver. After roasting a classic chicken and vegetables, you’ll serve chicken breasts and some of those veggies for a family-friendly meal. Dinner two will be legs and thighs in a simple casserole, and finally on night three, you’ll put leftovers to work in a whole delicious stock. Here’s your game plan for making it work.
Dinner #1: Easy Lemon Roasted Chicken with Carrots & Potatoes (pictured above)
- Use the largest bird you can find, then slather a quickie vinaigrette — I like olive oil, thyme, fresh lemon juice and zest, plus salt and pepper — on both the chicken and vegetables. Be sure to double the amount of vegetables, so you’re cooking another dinner’s worth of carrots and potatoes (plus any other vegetables you like, sweet potatoes, butternut squash and so on), and cook them on a separate baking sheet. And if you don’t have enough lemon vinaigrette for the second pan, just use olive oil with salt and pepper.
- Cut up the breasts for dinner, using Alton Brown’s method for carving a turkey, and remove each breast in one large piece before dicing it up to serve. (P.S. Ina Garten does this for chicken too.)
- Serve just the chicken breast and roasted vegetables with a nice loaf of crusty bread and soft salted butter. Reserve everything else — and I do mean everything, including the bones!
by Amy Reiter in News, February 17th, 2015
You know the classics: chicken pot pie, chicken Parmesan … and the meaty list of comfort food favorites goes on. So what’s a vegetarian to do in the depths of winter when there’s no end of snowstorms in sight? These recipes are hearty enough to satisfy meat eaters and vegetarians alike.
1. Chickless Pot Pie (pictured above)
Trisha Yearwood’s vegetarian take on chicken pot pie is easy to make, thanks to store-bought pie crust and a whole host of veggies you might already have on hand. Plus, if you’re looking to avoid dairy, you’ll be glad to know this recipe swaps in almond milk in place of traditional dairy.
by Joseph Erdos in Recipes, Shows, February 17th, 2015
Here are a few of the things most of us know about popcorn:
1. We love the way it tastes and smells.
2. We especially love it while we’re watching a movie.
3. Sometimes, when we’re feeling decadent, we like it with butter.
4. Other times, when we’re feeling more virtuous, we enjoy it more or less straight up.
5. There’s nothing quite so distinctive as the sound it makes when it pops.
Here’s one thing you probably didn’t know: why it makes that distinctive popping sound when it pops.
by Duff Goldman in Shows, February 17th, 2015
Mixed reactions would best describe the kids when they heard they would have to bake treats featuring pate a choux in Episode 3 of Kids Baking Championship. Some revealed they hated the dough, whereas others were excited to be taking on something they loved. It’s safe to say most of us viewers were wondering how these kids even knew about the French pastry dough used to make cream puffs (profiteroles), cheese puffs (gougères) and éclairs, among other treats (including the towering croquembouche).
The kids went about the challenge and created some of the most-impressive baked goods. The judges’ criteria came down to mostly flavor profiles — although there was the occasional issue of too large versus too small a puff.
If you’re up for a challenge, and if you consider yourself as advanced as these kids, here are some recipes to get you started baking with pate a choux, including sweet and savory renditions, just as was asked of the kid bakers. See how well you can survive the challenge at home. And if you happen to produce some “ungainly” results, as Duff Goldman commented, eat the evidence!
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by Allison Milam in Recipes, February 16th, 2015
Cream puffs and éclairs! This was a tough challenge on Kids Baking Championship. I didn’t learn how to make pate a choux until I was at least 19 or 20. Natalie saw all these treats and she was freaked out! I knew Hollis was going to be excited; she made killer pate a choux bagels in the last challenge, Dessert Imposters, and I think she had a mental edge over everyone else. I was really stoked for Annika too. She had what I think was the toughest challenge when she had to make sushi. Burgers, pizza, spaghetti — these are all items I would choose to make in a competition before I would attempt sushi, which is much more colorful and complex. She came in second to last in that episode, and she was mad!
Annika was super confident about pate a choux and that’s good to see. Jackson was feeling really good as well. He knows this dough and is ready to bake! The fact that so many of these kids understood such a difficult and complex pastry is mind-blowing, and after the competition, I called my mom and asked her why she didn’t have me making pate a choux when I was 11. She said I wasn’t ready for it. Wait until she sees this episode. She’s going to eat her words (and not my éclairs!).
by Maria Russo in Recipes, February 16th, 2015
You know all about the perks of setting it and forgetting it, but are you aware of your slow cooker’s secret powers? Beyond the game-changing greatness of slow-cooked meaty chilis, beef stews and more, this most trusty appliance has a few hidden tricks up its sleeve. In addition to its ability to cook dinner while you’re away at work, check out a few surprising things you can make using the slow cooker’s gentle heat.
Instead of standing over the stove or turning to the microwave for your early morning oatmeal fix, go for Alton Brown’s Overnight Oatmeal (pictured above). Before you turn in for the night, combine steel cut oats, dried cranberries, dried figs and some liquid in the slow cooker and, come morning, you’ll have a bowl of perfectly cooked oatmeal waiting for you.
by Maria Russo in Recipes, February 16th, 2015
Successful and satisfying dinners don’t have to require many ingredients or take a lot of time to prepare. In fact, some of the most tried-and-true standbys come together in mere minutes with everyday essentials from the pantry, including crowd-pleasing pastas. Just a box of noodles and a fuss-free sauce are all it takes to pull off tonight’s family meal, and when you use Giada De Laurentiis’ recipe for Linguini with Sun-Dried Tomatoes, Olives and Lemon (pictured above), you don’t even have to cook the sauce.
Ready to eat in only 17 minutes, Giada’s bold pasta stars a raw sauce of rich, chewy sun-dried tomatoes, tangy green olives and plenty of fresh basil. For easy prep, she opts to whirl these go-to fixings in the food processor alongside a squeeze of lemon juice for brightness and a heavy handful of nutty Parmesan cheese. There’s no need to cook the sauce, as the heat of the just-drained pasta will gently warm the tomato mixture as they’re combined.
by Maria Russo in Food Network Chef, Shows, February 16th, 2015
Mardi Gras, Fat Tuesday — no matter what you call it, tomorrow’s all about indulgent, no-holds-barred eats, drinks and celebrations, especially in New Orleans, where Mardi Gras takes on an over-the-top culture all its own. If you can’t make it to the French Quarter to take part in the annual parades or dress up in the signature purple, green and gold colors, bring a taste of the experience into your kitchen wherever you are by recreating classic NOLA-style classics right at home.
Piled high with layers of Italian deli meats and cheeses and a hearty layer of briny, tangy olive-pepper salad, Jeff Mauro’s Monster Muffaletta (pictured above) serves as a hearty base in your stomach to soak up whatever it is you’ll be drinking all day. But perhaps best of all, this big-batch sandwich is a no-cook standby that can be assembled and ready to eat in only 10 quick minutes.
After a three-season winning streak, Worst Cooks in America‘s Red Team coach, Anne Burrell, suffered two back-to-back losses, but just last night she reclaimed her victorious title in a nail-biting finale. “It feels like I’ve been restored to my correct position,” she told FN Dish in an exclusive interview. The veteran mentor spent seven weeks at Boot Camp with her team of recruits, detailing the beginner how-tos of the kitchen and building confidence within the novice cooks, and ultimately her mentee Kristen Redmond proved just how much she’s learned from Anne in a cook-off against the Blue Team’s Genique Freeman.
Read on below to hear more from Anne as she dishes on the finale, shares her proudest moment as a mentor and gives must-know kitchen tips for Worst Cooks fans at home.