by Sara Levine in Recipes, January 9th, 2016
by Lauren Miyashiro in Recipes, January 8th, 2016
Fettuccine Alfredo is a nostalgic comfort food for me. When I was a young child, my absolute favorite meal was macaroni and cheese from the blue box (if my parents tried to pull a fast one and buy the store-brand red box, apparently I knew immediately by taste). Then, at some point in early elementary school, I tried Alfredo in a red-sauce Italian joint and was hooked. It was a sophisticated step up from my beloved mac and cheese, and I would order it whenever possible. A highlight of a family trip to Disney World was a visit to the “original” Alfredo’s restaurant (R.I.P.) in Epcot to eat the signature dish.
This cream-sauced Italian-American pasta dish still hits the spot when winter comfort-food cravings kick in. Here are five Alfredo recipes to try, including Giada De Laurentiis’ classic, Food Network Kitchen’s hearty chicken variation and even lightened-up versions that still deliver the right creamy-cheesy notes (one’s even vegan!). Read more
by Joseph Erdos in Shows, January 8th, 2016
The hype about kale has not worn down. Kale is everywhere: fancy restaurants, cafes, juice bars and home kitchens across the globe. But not everyone is on board the kale train … for now at least. If you’re still not sold on the leafy green, a raw kale salad is not for you. But you wouldn’t even notice it in this creamy artichoke dip, and maybe you’d come to love it in this mac and cheese. Here are our favorite recipes to feed kale newbies. (Kale fans, you’ll obviously love them too.)
Kale and Artichoke Dip
This lightened-up recipe tastes just as creamy and decadent as everyone’s favorite warm party dip. Kale adds heartiness and a wide array of nutrients without overpowering the cheesy goodness. Read more
by Bev Weidner in Family, Recipes, January 8th, 2016
On the new season of All-Star Academy, Robert Irvine and Andrew Zimmern are joining returning mentors Alex Guarnaschelli and Curtis Stone. The four mentors will each lead a team of home cooks through intense cooking challenges beginning on Sunday, Feb. 14 at 10|9c. In each school-themed lesson, special guest professors will judge the home cooks’ dishes, with an elimination every week. The top student who makes it through all of the eight episodes will leave with a $50,000 grand prize and earn bragging rights for his or her mentor.
Watch a preview of the new season and meet the guest professors.
by Ricky Smith in Shows, January 8th, 2016
I always get super giddy when it’s burrito night. I think about it during the day. I fantasize and strategize when to start prepping. It’s not that burritos take long to put together! I’m just a weirdo and think about my next meal approximately 26 months before I eat it.
But these, these chicken burritos are SO easy to pull together. A. Hello, we’re using a rotisserie chicken. Shred, shred, shred; done. B. The kid version is crazy-simple, with black beans and a kiss of salsa, and takes, like, four seconds to make. C. The adult version is BAMMIN’ with fresh flavors and spice. No idea why I said “bammin'” just now.
You just need to make these. What takes them over the top is a little jaunt under the broiler. Oh my. You guys, the cheese will brown and bubble. Your face will sing praises. Your legs will involuntarily do a little jig.
In other words, it’s winter and you really need these in your life.
by Joseph Erdos in Shows, January 7th, 2016
Getting back into a routine after the holidays is always difficult, but your favorite chefs have new breakfasts, dinners and snacks to help get your grocery list made in no time. On Saturday, Ree Drummond starts things off with a hearty meal of slow-cooked ribs and ice cream cake to serve while the family is hauling hay. Next, Trisha Yearwood cooks Memphis style, including barbecue pork nachos and an Elvis-inspired pancake sandwich. After that, The Kitchen is serving better breakfasts like baked eggs with salami and Anne Burrell’s crepes. Finally, Valerie Bertinelli is rewarding her husband after a day of chores with his favorite Spicy Coconut Shrimp, Prosciutto Bruschetta and butterscotch cake.
by Allison Milam in Recipes, January 7th, 2016
Father and son Guy and Hunter Fieri are embarking on the ultimate food-filled adventure, trekking through Europe on the hunt for unique culinary experiences on Guy & Hunter’s European Vacation, premiering Friday, Feb. 5 at 10|9c.
Food Network fans have seen Hunter grow up before their eyes on Triple D, Triple G and Guy’s Big Bite. Now as Hunter graduates high school, his dad is surprising him with one of the best gifts, an experience of a lifetime: a trip to visit 13 different cities across Europe. The adventure is sure to open up a whole new world of cuisine for Hunter, who’ll be taking up hospitality studies as he starts college at UNLV.
Find out where the father-and-son duo is headed.
by Allison Milam in Recipes, January 7th, 2016
Odds are, if you’re simmering a pot of soup at home, it’s because you really need it. Perhaps you’ve got a cold, the weather is seriously chilly or you’re just in need of some old-fashioned comfort you can slurp up with a spoon. No matter the reason, these are five of our favorite super-comforting soup recipes, bound to become the newest additions to your soup recipe arsenal.
There aren’t many dishes as comforting as a bowl of chicken noodle soup. Chock-full of vegetables, tender morsels of chicken and hearty noodles, Tyler Florence’s Chicken Noodle Soup is the classic recipe you long for. The key is simmering a whole chicken to create a savory, flavorful broth.
by Amy Reiter in News, January 6th, 2016
It’s a food that’s always had your back, but odds are your yogurt routine has gotten stale over the years. Though this creamy, satisfying on-the-go favorite already comes in many flavors, our most-recent love for yogurt now has less to do with the yogurt itself. Nowadays, it’s all about the toppings — and not just any old ones. You will be bowled over by these 10 new creative twists on Greek- and regular-yogurt bowls, with five sweet and five savory renditions that will easily perk up your go-to yogurt routine.
Our 5 Savory Spins on Yogurt Bowls are anything but run-of-the-mill.
by Erin Hartigan in Restaurants, January 6th, 2016
Is “Experiment with new things in the kitchen” on your list of resolutions for 2016? If so, you may want to try cooking your food sous vide — enclosing it in a vacuum-sealed bag and heating it in a water bath at a low, constant, precisely controlled temperature to achieve more consistent, flavorful results — and then (carefully) finishing it off with a blowtorch.
Sansaire has now released a companion to its sous vide machine: a searing kit, which, the company says, will add “the finishing touch” to those steaks, roasts, racks of lamb, salmon fillets, chicken or turkey breasts, veggies and other foods cooked sous vide. It’s basically a big task-specific blowtorch.
3 of a Kind checks out three places across the country to try something cool, new and delicious.
Going meatless for January shouldn’t just mean nonstop salads. Restaurants across the country are giving vegetables the old-school beef approach. Read more