by Ricky Smith in Shows, December 1st, 2015
by Foodlets in Family, Recipes, December 1st, 2015
Normally, well-respected chefs would cringe at the thought of boxed macaroni and cheese, but the appetizer basket from the special Mac and Cheese episode of Chopped is a different story. “If someone doesn’t use that little bag of powder in here, total cop-out — you’re chopped,” Alex Guarnaschelli says. In this new installment of Chopped After Hours, Alex — along with her fellow judges Maneet Chauhan and Aarón Sánchez — must make an appetizer using boxed mac and cheese, Canadian bacon, Swiss chard and monkfish.
Alex begins studding her monkfish with the bacon for flavor and plans on making a macaroni and cheese sauce for the dish. “I’m going full-on blasphemy and anarchy,” she says of her dish. Aarón and Maneet are going a little more traditional, however. Aarón is making escabeche (a Spanish fish dish made with vinegar) while Maneet has envisioned the fish with a korma sauce (a traditional Indian nut-based sauce). When Maneet and Aarón realize they’re both using saffron for their sauces, Aarón responds, “You’ve been saffroned.”
by Mallory Viscardi in Books, Holidays, December 1st, 2015
Did you know that experts suggest eating five servings of fruit and vegetables a day? If your kids get suspicious the second they see something green hit the plate, try these techniques I use with my own four kids. We eat a lot of vegetables around here, and this is how we do it.
1. Start with low-stakes recipes. There’s nothing worse than slaving over a big dinner only to find that exactly no one likes it. If your crew is new to healthy green food, try quick and simple dishes like these to start.
by Regan Burns in Holidays, Recipes, December 1st, 2015
Any new cookbook from Yvette van Boven feels like an early holiday present to home cooks everywhere, and her newest book, Home Baked, is absolutely no exception. Home Baked is exactly what you’ve come to love and expect from van Boven: vibrant and lovely, with mouthwatering recipes that read like a daydream spilling across the pages of someone’s beloved kitchen journal. The recipes are diverse, ranging from kitchen staples (like Lemon Curd and Sourdough Starter) to fully assembled baked goods (like the Chocolate Fudge with Melted Marshmallows, recipe below for you to try at home). There are showstopping birthday cakes and cookies and baked bars and even treats for your favorite furry friends. Taking it beyond recipes, van Boven has filled Home Baked with wonderful stories, beautiful images of Ireland, and tips and tricks for making sure even your leftover bread and cake scraps don’t go to waste.
When it comes to avoiding the stress of crunch time in her holiday baking routine, van Boven’s trick is simple: “I’m quite a planner,” she told FN Dish. “I make lists. Good thing is that I work from home. I can make bread and leave it to proof while I work on something else on the computer at the same time. But I do plan ahead. I hate surprises at the last minute, and I like to sit down with my family and friends once they’re here, without stress.”
by Samantha Seneviratne in Recipes, December 1st, 2015
The time between Thanksgiving and New Year’s Day is unofficially known as holiday baking season, but those who are sensitive to or intolerant of gluten needn’t miss out on all the sweet seasonal treats that are typically laden with wheat flour and other gluten-containing ingredients.
A blend of white rice, tapioca and buckwheat flours gives these spiced classics their authentic crunch. Now everyone can indulge in the season’s favorite cookie.
Get the Recipe: Gluten-Free Gingerbread Men
by Joseph Erdos in Shows, December 1st, 2015
In New York, where I live, peaches mean summer. While rock-hard peaches can often be found in the produce section of my supermarket, a perfect summer specimen usually comes from the farmers market. Those sweltering summer Saturdays at the market are the best. I always try to eat one ripe piece of fruit while I amble home, bags of groceries swinging from my arms, and inevitably soak myself in peach juice. I wait for that experience all year round. And when it finally comes, it’s over before I know it.
A peach that has been picked too early may never fully ripen. But a juicy tree-ripened fruit is too delicate for shipping. That means that those greenish peaches that you see in the supermarket, plucked far before they were ready in some place far away, won’t ever become that delicious. What’s a peach lover to do?
by Emily Lee in Holidays, December 1st, 2015
Where can you eat breakfast for dinner, drink a cup of joe all day long or sit and relax without any fuss? It’s the American diner. On a recent episode of Top 5 Restaurants, hosts Geoffrey Zakarian and Sunny Anderson revealed the best diner dishes and where to get them. Whether they’re homey comfort food or towering carb-loaded dishes that double as hangover cures, these dishes keep customers coming back for more. Find out what made the list and which diner to visit next.
Read on for the list and vote on your favorite dish
by Regan Burns in Food Network Chef, Shows, November 30th, 2015
It’s time for 12 Days of Cookies, Food Network’s annual virtual cookie swap. Each day, visit us here on FN Dish for a peek at new holiday cookies, party-planning tips and top techniques from your favorite Food Network chefs for rolling, spooning, slicing, baking and decorating delicious sweet treats to give — or keep.
Break away from your chocolate chip or oatmeal raisin routine this holiday season with Katie Lee’s festive whoopie pies. The Kitchen co-host plays up the classic chocolate-peppermint combination by spooning marshmallow creme studded with crushed peppermint between tender chocolate cookies. Assembly is simple, and how you eat them is up to you: Bite into the pillowy sandwiches, or twist and lick.
“My grandma only made whoopie pies on special occasions,” says Katie. “I was always so excited to see them in her kitchen! These are inspired by her recipe and dressed up for the holidays with the addition of crushed candy canes. They are easily adaptable to any season by substituting flavorings and candies. Have fun with them and get creative. They make great gifts too.”
Get Katie’s Chocolate-Peppermint Whoopie Pies recipe, and check out 12 Days of Cookies for dozens more recipes and holiday baking inspiration. Then, join the conversation: Tell us what you’re baking this season and what your all-time favorite cookie is.
by Allison Milam in Holidays, Recipes, November 30th, 2015
This week on Foodie Call, Justin’s love of video games finally connects with his love for food when Nintendo’s PR guru, David Young, stops by to discuss the surprisingly wide crossover of games and food. Inspired by the squid motifs in Nintendo’s Splatoon, Justin decides to acknowledge his fanboy status in an interesting way.
by Maria Russo in Recipes, November 30th, 2015
Right up there with frosting sugar cookies, simmering mulled cider and stuffing stockings, making homemade spiced nuts is one of those seasonal traditions that we yearn for year after year. Part of the charm of spiced nuts lies in their versatility: You can graze on them all season long, serve them in bowls at a holiday cocktail party, and package them as an easy, edible gift for teachers, co-workers and friends.
Cooked low and slow with maple syrup, orange zest and spices, these Slow-Cooker Spiced Nuts (pictured above) are a total hosting dream — especially over the holidays, when cookies, spiral hams and other creations are likely taking up the available oven space. They’re so good and easy you’ll want to use this method year-round.
Cream, cheese, pasta — there’s not much to dislike when it comes to classic macaroni and cheese. But to add even more flavor and an extra layer of heft, try stirring in some fresh add-ins to the mixture the next time you make it. While Ina Garten layers her casserole with sliced tomatoes and Rachael Ray showcases golden butternut squash, Food Network Magazine opts for plenty of mushrooms for hearty, earthy results.
Easy to make and full of the warming comfort you crave in macaroni and cheese, this recipe for Mini Mac and ‘Shrooms features a next-level cheese sauce that’s made with two kinds of bold cheeses: Taleggio (or Brie, if you prefer that) and pecorino. Once the buttery, creamy sauce is smooth, round out the dish with the pasta and a mix of mushrooms, including meaty creminis. For an added layer of texture, Food Network Magazine finishes each bowl of mac with buttery breadcrumbs for subtle crunch.