9 Ways to Eat Green (Naturally!) on St. Patrick’s Day

by in Holidays, Recipes, March 16th, 2016

Smoothie BowlRepeat after us: “Just because food could be dyed green doesn’t mean it should be.” And while we’ll gladly take a slice of a bright green cake once a year, we can’t help but feel that St. Paddy’s Day is the perfect reason to celebrate all those delicious dishes that are already green. This list is a mere smattering of our faves.

Green Smoothie Bowl (above)

Because we all know that holiday celebrations didn’t really happen unless you Instagram them — and this bright green breakfast bowl is totally ready for its close-up.

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12 Ways Ground Turkey Will Rescue Mealtime

by in Recipes, March 15th, 2016

Spicy Turkey Meatballs and SpaghettiGround turkey can be a welcome alternative to red meat. Lean ground turkey is often used in healthy meals, and any selection of this protein can provide a great base for strong flavors in a dish. Try using ground turkey in a traditionally beef-centric dish like shepherd’s pie, or make turkey the star in a stir-fry or wrap. For more recipe inspiration, read on to discover our favorite ground turkey dishes.

Spicy Turkey Meatballs and Spaghetti (pictured above)
Ina Garten uses three different proteins for her meatballs: ground turkey, prosciutto and sweet Italian pork. Worried that homemade spaghetti and meatballs is too time-intensive? Don’t be. Ina uses jarred marinara sauce to cut back on prep time.

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Christmas at Bobby’s Earns a James Beard Foundation Award Nomination

by in News, Shows, March 15th, 2016

Christmas at Bobby'sThe holiday season just keeps on giving. This afternoon the James Beard Foundation announced its 2016 nominees for Book, Broadcast and Journalism Awards, and like in years past, Scripps Networks Interactive programming earned high industry praises.

Christmas at Bobby’s scored a nomination in the Specials category of the Broadcast Media Awards, alongside fellow nominees CBS Sunday Morning: The Food Issue: Eat Drink & Be Merry, which airs on CBS, and PBS’ Lidia Celebrates America: Home for the Holidays. Premiering in December 2015, Christmas at Bobby’s brought together Bobby Flay and some of his closest Food Network pals, like Alex Guarnaschelli, Katie Lee and Geoffrey Zakarian, at Bobby’s New York City apartment; they enjoyed a seasonal slumber party complete with eats, drinks and a game of Secret Santa. Missed the premiere? Check out behind-the-scenes photos to see what went down at Bobby’s place.

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Spike It: Boozy Cherry Cola Slushies

by in Drinks, March 15th, 2016

Boozy Cherry Cola SlushiesWhen I was growing up in Pittsburgh, it definitely felt like we were one of the few cities that were completely excluded from pro basketball season. And it still kinda feels that way, but we get a big boost from colleges and universities during the big basket tourney that tips off in March, which, for me, means time to make all the snacks!

Little apps, snack mixes, milkshakes, meat-lovers’ pizza and … wait for it … homemade slushies! You can even make them into shooters.

That’s what I’m talking about.

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Get Ready to LOL at Jeff Mauro’s Kitchen Fails

by in Food Network Chef, Shows, March 15th, 2016

Jeff Mauro, the Sandwich King himself and co-host of The Kitchen, knows how to have fun while cooking — just watch his Sandwich King blooper reel if you don’t believe us. In fact, some of the most-sidesplitting moments in the kitchen happen when you’re not trying to be funny. Usually they happen when you just plain fail.

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How to Make a Stunning Rainbow Cake with Gold Ombre Layers for St. Patrick’s Day

by in Holidays, Recipes, March 15th, 2016

Rainbow Cake with Gold Ombre LayersOne of the most-colorful symbols of St. Patrick’s Day is the pot of gold at the end of the rainbow. I set out to make a cake that incorporated a little of both: the bright, bold colors of the rainbow as well as the mysterious gold at the end! This cake has a simple buttercream rainbow design complemented with gold sprinkles around the upper edge. But that is not where the fun ends — once you cut into the cake you will see three beautiful golden ombre layers!

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The French Are Going Gaga for Burgers and Pizza

by in News, March 14th, 2016

The French Are Going Gaga for Burgers and PizzaSacre bleu! Zut alors! Insert any other French expression of surprise you may be able to come up with here. The French — longtime high-culinary-standard upholders and slow meal eaters — are now consuming unpretentious fast-food staples like burgers and pizza at an astounding pace.

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12 Salads That Even Kids (and Adult Picky Eaters) Will Want to Eat

by in Recipes, March 14th, 2016

12 Salads That Even Kids (and Adult Picky Eaters) Will Want to EatThat’s right: salads that kids will love. That kids do love. We have four small fry at my place, and believe it or not, they’re totally becoming salad converts. These recipes are the reasons why.

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Weeknight Dinner Workhorse: Giada’s Easy Marinara Sauce — Meatless Monday

by in Recipes, March 14th, 2016

Marinara SauceSimple recipes are good, but an easy recipe that serves multiple purposes is even better, and there’s perhaps no other culinary workhorse quite like marinara sauce. From baked eggs and eggplant Parmesan to pizza and pasta, there’s no shortage of ways to put this quick-fix sauce to work.

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The Ultimate Pi Day Pie

by in Recipes, March 14th, 2016

Pie is finite. Pi just keeps going. That is one of the reasons it’s fun to think about: It goes on forever. When I was little kid, about 314 years ago, I would to try to imagine something going on forever. I would lie in the dark and think about the universe going on and on, but kept finding myself thinking about the end. And when that happened, I would make myself imagine that it kept going. This felt like the mental version of doing more sit-ups than you can comfortably manage. Making the pie in this video was a little like that, because it took a long time.

In Food Network Kitchen, we rolled out some pie dough and looked up the number for pi on one of our phones, and we cut out the numbers in order for what felt like forever, though it literally probably only took about 30 minutes. Then we ran out of dough. Then we put the numbers on a blueberry pie, baked it and ate it. It was pretty good! Soon there were no more slices. But, honestly, with pie you want that to happen, because finishing one pie leaves room for the next one. Happy Pi Day!