Packed with fava beans, fresh herbs and peas, this salad will bring spring to the table in an instant. Mint, dill and scallions complement the ever-so-slightly-sweet flavor of the brown-rice vinegar seasoning, creating a bright and refreshing marina...
The Carrot, Not the Stick: Plenty of parents have been known to offer their kids rewards for behaving well while eating out. Far less frequently are the parents spontaneously rewarded for their kids’ good restaurant behavior. But Redditor looseONtheGoose writes that, after “Mother’s Day brunch … with our one year old daughter” at Carino Japanese Bistro, in Calgary, Canada, the family received a surprise on its check: The restaurant had deducted $5 as a discount for “Well Behaved Kids.” “This should be a thing at every restaurant worldwide,” one commenter opined. Hear, hear! [Reddit]
Sriracha State Swap? Texas is continuing its effort to get Huy Fong Foods to relocate its sriracha factory from Irwindale, Calif., where residents have complained that its chili-pepper aroma is making their eyes water and itch, to the Lone Star State. A bipartisan “sriracha delegation” of Texas lawmakers has traveled to the hot-sauce maker’s California factory this week to meet with the company’s officials. “It’s obviously early and preliminary to suggest that they’re going to take that next step, but at least they’re open to considering it,” State Rep. Jason Villalba told the Texas Tribune. “This is a serious endeavor.” The company’s owner, David Tran, recently told NPR he doesn’t intend to close the California factory, but might open another site in another locale. [Texas Tribune, NPR]
From low-sugar options to decadent cakes sure to make any sweet tooth swoon, here are some of FN Dish and Foodlets’ favorite ways to celebrate a child’s birthday in spring.
Rainbow Four-Layer Cake from Food Network Magazine (pictured above): Spring showers bring rainbows to mind and with one color per layer, this dessert makes cutting a cake even more fun. Kids can choose the colors they want, or you can make it a surprise.
Tie-Dyed Cupcakes: Sandra Lee brings a burst of color to this batch of bright and cheery cupcakes.
Whether you maintain a meatless diet just one day a week or adhere to a vegetarian lifestyle, eggs are surely a welcome addition to your meat-free menu, as they’re versatile, packed with protein and, perhaps best of all, quick to prepare. Because there are multiple ways to cook eggs, you can incorporate them into nearly any meal — even lunch and dinner. The next time you make fried rice, try serving sunny-side up eggs atop the dish to add substance, or bake eggs in tomato sauce for a rustic Italian supper.
Food Network Kitchen sticks with a scrambled centerpiece in its fuss-free recipe for Scrambled Eggs with Ricotta and Broccolini (pictured above). While this 20-minute meal is a cinch to prepare, it’s a dressed-up version of the everyday scrambles you likely ate as a child; instead of calling for American cheese, this recipe incorporates rich ricotta to create a creamy taste, and it swaps in vibrant Broccolini in place of traditional peppers and onions. It’s important to stop cooking the eggs once they’re set to yield tender, fluffy results every time. Finish the eggs with a sprinkle of Parmesan cheese, and serve with bread to round out the meal.
No meat, no cheese — no problem! Whether you’re aiming to eat a little bit cleaner or just want to be more like Beyoncé (who completed a 22-day vegan challenge last year), there’s really no wrong reason to add these vegan recipes ...
Cutthroat Kitchen competitors know that when they begin their time in the contest, they’re agreeing to as many as three rounds of unforeseeable problems; chances are high that no matter what dish host Alton Brown asks for, the chefs won’t be able to execute their dream versions of it, be that on account of sabotage, poor planning or simply bad luck. Adapting to challenges is the name of the game on Cutthroat Kitchen, and a contestant’s inability to do that may ultimately do him or her in.
That’s precisely what happened on tonight’s all-new episode when Chef Kristina was gifted a can of spiced ham to use in place of fresh meat in her sloppy joes dish. “I think she wasn’t willing to embrace an ingredient,” Alton told judge Jet Tila on the After-Show. “She saw something that she knew came out of a can, and it was, like, checkout,” he added. Instead of sticking with a traditional approach of ground protein in sloppy joes, Chef Kristina simply sliced the canned product, and Jet wasn’t willing to pardon her for that. “It was slop on a plate,” Jet admitted, and Alton reminded fans, “You’ve got to embrace the ingredient, regardless of its origin.”
Big-batch drink recipes are great for entertaining — especially as the weather gets warmer. This week’s Most Popular Pin(s) of the Week comes from Food Network Magazine and its endless list of punch possibilities. Here’s a tip for warmer-weather drinking: Keep the ice on the side (not in the punch bowl) so it doesn’t water down your drink.
For more entertaining recipe inspiration, visit Food Network’s Let’s Celebrate board on Pinterest.
Get the Recipe: 50 Punch Ideas from Food Network Magazine
Millet is a small, round, gluten-free grain that cooks up light and fluffy in just 20 minutes. When cooked fresh, it has an earthy flavor and almost creamy mouthfeel. With its mild flavor and lovely sunny color, millet is an ideal grain for sweet an...