by Sara Levine in Events, Recipes, January 31st, 2017
by Lauren Piro in Entertaining, Holidays, January 31st, 2017
This year’s Super Bowl is an East Coast battle, with the Atlanta Falcons facing off against the New England Patriots. Will your game-day spread feature Southern comforts or New England classics? We’ve got you covered, no matter whether your loyalties lie north or south of the Mason-Dixon.
Plus, for decor that doubles as a sweet snack, show your team spirit with these candy centerpieces for the Patriots and Falcons. Read more
by Foodlets in Recipes, January 30th, 2017
If there’s ever a time to bust out your boldest dips, it’s a Super Bowl party. Dips are often cheesy and creamy (and carb-y, once you count the chips) and are easy to eat one-handed as party-goers mingle or kick back on the couch. In fact, you could probably get away with serving only dips, if you dared. For a crowd-pleasing spread that also has variety, start with these delicious recipes.
Buffalo Chicken Dip (above)
It’s all the flavor of your favorite wings (and their must-have pairing, blue cheese!) but in a genius, scoopable package. Carrots and celery sprinkled on top offer extra crunch.
by Amy Reiter in News, January 30th, 2017
Try a new spin on the classic dish everyone always loves for dinner. We’ve got unexpected add-ins, fun ways to serve it and top-rated rated recipes.
Make It a Meal
Adding protein to mac and cheese transforms the dish from a side to a full-on entree.
Croque Monsieur Mac and Cheese
Ham, Gruyère cheese and real breadcrumbs give this dish (pictured above) new levels of flavor and texture.
by T.K. Brady in Recipes, January 30th, 2017
We all expect fancy barista-made coffee drinks to set us back a few bucks, but soon even a cup of inexpensive instant coffee — your Folgers, your Maxwell House, etc. — may feel like a splurge.
A drought in Brazil has adversely affected the supply of robusta coffee beans — the kind used for many instant and packaged coffees — and driven up prices.
by Samantha Lande in Restaurants, January 29th, 2017
When it comes to football, chicken wings could be considered the quarterback of your game-day spread. Think about it: No football feast would be complete without them, just like the New England Patriots without their star quarterback Tom Brady would just be, well, weird. That said, you’ll want to make sure you have enough to go around, so we found flavorful wing recipes to double up on. Read on to find your favorite. Read more
by Maria Russo in Recipes, Shows, January 28th, 2017
Chefs’ Picks tracks down what the pros are eating and cooking from coast to coast.
When it comes to football’s biggest day, few things are as important as the spread — the snack spread, that is. We spoke to chefs across the country about recipes from their own party playbooks that always please the crowd. Ready, set, go get that oven fired up. It’s time to win at your own big game bash. Read more
by Amy Reiter in News, January 27th, 2017
It’s one thing to don the jersey of your favorite NFL player or paint your face the colors of your home team. But when you go so far as to transform your home decor in the name of game day, you’re surely inching closer to superfan status. On this morning’s all-new episode of The Kitchen, the co-hosts offered up a roster of Touchdown Touches to bring the big game to life. Football-themed balloons, pillows, mugs and more must-see features are easy to put together and will earn you big points for creativity at your tailgate. Read on below to see three of our favorite ideas from the show, then click here to find all of the Touchdown Touches.
by Joel Raneri in Shows, January 27th, 2017
One thing that unites America? Our common love of cheese.
The consumption of cheese and butter in the United States is at an all-time high, Bloomberg reports, citing a December report from the U.S. Department of Agriculture. Cheese consumption has risen especially sharply in the last two years, now clocking in higher than it has since the government began keeping tabs on it, in 1975.
by Emily Lee in Recipes, January 26th, 2017
Super Bowl Sunday is just around the corner, and this weekend Ree Drummond, Giada De Laurentiis and some more of your favorite Food Network chefs are sharing some of their best crowd-pleasing, game-day recipes. It all starts Saturday morning when Ree whips up her pull-apart Pizza Rolls and Taco Quesadillas. Then, Trisha Yearwood is hosting a halftime themed party, serving sliders, dip and some fruity gelatin shots. After that, join the co-hosts of The Kitchen as they make three massive submarine sandwiches.
On Sunday morning, the co-hosts of Kitchen Sink are mashing up classic appetizers, making Loaded Baked Potato Tots and Stuffed Onion Rings. Then, Giada makes gourmet game-day food like her Spicy Calabrian Shrimp and Three-Way Tie Sandwich.
On Sunday night, head over to Flavortown for the finale of Triple-G’s Triple-D tournament where one lucky chef will take the champion title, and then tune in to Worst Cooks where the recruits will have their culinary prowess tested in a game-day edition of Family Food.
Growing up, Friday night was pizza night. My family and I were regulars at our town’s single brick-and-mortar pizzeria, which ran a mean take-out service. Every week, we’d call in our usual order: One large pie with mushrooms, onions and extra mozzarella. I can still remember sitting in the passenger’s seat of my mom’s car, the hot pizza box on my lap, feeling giddy with anticipation. Every few minutes, I would lift the lid and inhale deeply as the wonderfully cheesy aromas escaped their cardboard confines. “It’ll get cold if you keep doing that,” my mom would say.
I grew up, but my love of pizza stayed strong – and with age came wisdom. Having spent the better part of the last two decades awakening my palate to new, previously unthinkable topping combinations and different crust styles, I’ve recently made the most important discovery of all: It’s okay to eat pizza for dinner, lunch and breakfast (sometimes even dessert too) — and not just on Fridays. Because, if you haven’t already realized, everything tastes better on top of pizza crust.
Still need convincing? I’ll let these ‘round-the-clock recipes speak for themselves.