by Lauren Piro in Recipes, March 23rd, 2016
by Samantha Lande in Restaurants, March 23rd, 2016
If you celebrate Easter (or, hey, even if you don’t), you might find yourself with a wealth of hard-boiled eggs in your fridge this month — and one of the most-delicious ways to eat them is to “devil” ’em. Of course, we love the classic recipe, but these recipes change things up a bit — in a very good way.
Deviled Eggs with Candied Bacon (above)
Kelsey Nixon tops her eggs with everyone’s favorite garnish and suddenly they’re even more irresistible than ever.
by Samantha Seneviratne in Recipes, March 22nd, 2016
3 of a Kind checks out three places across the country to try something cool, new and delicious.
Mixologists approach drinks the way chefs tackle food — making sure the flavors are well-balanced throughout the entire drink. So much as chefs rely on a spice pantry to season food, bartenders are using spices to balance spirits, whether salty, savory, floral or spicy. Curry is one of the more popular flavors adding an unexpected twist to classic cocktails. Read more
by Maria Russo in Holidays, Recipes, March 22nd, 2016
Most people associate dessert with special occasions. But I’m a dessert-every-day kind of girl. And in my book, the best sweet treats are the ones that don’t require extra shopping. When you can whip up something special with ingredients that are already in your kitchen, the results taste even sweeter.
If fried rice is the savory king of leftovers, bread pudding is the dessert queen. The ends of a loaf never go quite as fast as the first few slices — enthusiasm for the stale bread waning as the days go on. I keep the last bits of a sad loaf of old bread in my freezer, right next to the overripe bananas, so that one day I might have just enough for a bread pudding.
by Lauren Miyashiro in In Season, Recipes, March 22nd, 2016
You’ve dyed the hard-boiled eggs and you’ve readied the ham. But what about the side dishes for your Easter feast? Look no further than a tray of bubbly, oh so cheesy scalloped potatoes. Not only do they feed a crowd, but they’re also endlessly creamy and comforting. Read on below for our best-of-the-best recipes.
Scalloped Potato Gratin
With more than 500 fan reviews and a 5-star rating, Tyler Florence’s easy-to-make recipe is a tried-and-true favorite you can trust. The secret to his recipe is steeping the cream with herbs and garlic for flavor that doesn’t overpower the finished product.
by FN Dish Editor in Shows, March 21st, 2016
It’s officially spring and Easter is right around the corner, which probably means that finding a carrot cake recipe is on your to-do list this week. Let’s face it: Carrot cake plus cream cheese frosting is the season’s best combination. Whether you’re looking for a classic two-tier beauty or a fun twist on the classic, we’ve got you. Below are some of our favorite ways to incorporate the bright orange veggie into dessert.
Carrot Cheesecake (pictured above)
If you believe that cream cheese frosting is the best part of any carrot cake, you’d probably agree that it makes perfect sense to replace it with a thick layer of creamy cheesecake. Do yourself — along with your lucky friends and family — a favor and make this showstopping mash-up dessert.
by Emily Lee in In Season, Recipes, March 21st, 2016
Chopped Champions returns on Tuesday, March 29 at 10|9c for Season 5 as 16 returning champions battle it out for a chance to earn the Ultimate Champion title and $50,000 in prize money. Four preliminary rounds will determine who gets a spot in the finale. But only one chef from among the four finalists will be named the winner. Who will rule the mystery baskets? Tune in to watch the competition unfold.
Meet the Competitors and Get the Episode Lineup
by Maria Russo in Recipes, March 21st, 2016
Hearty winter produce will always have a place in our kitchens, but the best part of spring’s arrival is the sudden abundance of fresh greens and delicate strawberries — a stark contrast from last season’s heavy tubers and tart citrus. Sadly, there is one downside: The window for spring fruits and vegetables is fleeting, with many of the season’s popular items peaking now and fading out of the spotlight as early as late April or May. That’s all the more reason to head to the farmers market and get cooking, we think.
Here are seven in-season produce picks you should be taking advantage of right now:
Food Network Magazine’s Spring Peas with Dates and Walnuts features three varieties of in-season peas: English peas, snow peas and sugar snap peas. For a festive spring side, blanch the peas to bring out their vivid green color, then toss them with walnuts, dates and sauteed shallots.
by Allison Milam in Holidays, Recipes, March 21st, 2016
Where there’s Easter, there are eggs, right? If you find yourself with a refrigerator overflowing with hard-boiled eggs — pastel-colored or otherwise — ahead of Sunday’s holiday and don’t know what to do with them all, look no further than an easy-to-prep egg salad.
Instead of turning out a goopy, light-yellow mixture, this good-for-you recipe for Chunky Egg Salad (pictured above) promises next-level results with light, fresh flavors. The key to this recipe is slicing the eggs coarsely; instead of mashing them or finely dicing them, simply slice the hard-boiled eggs into sixths so the whites and yolks are still visible. When it comes to the dressing, keep it simple and classic with a cool, creamy combination of mayonnaise and whole-grain mustard. Fragrant dill adds a welcome bite of freshness, while crunchy celery delivers the texture you crave. To make the salad into a satisfying meal, serve it in sandwiches or feature it in a salad.
by Maria Russo in Shows, March 20th, 2016
Your family may have its share of Easter Sunday traditions that make you itch with excitement year after year: tearing open the Easter baskets, hunting for eggs in the yard and spending some quality time together. But, odds are, you aren’t so tied to the work it takes to put on the annual holiday meal. This Easter, ease up on prep (and make space in your oven) with our fleet of family-favorite slow-cooker recipes, tailor-made for your Easter menu.
Bet you didn’t think you could cook your Easter ham without an oven. This super-convenient technique easily produces a juicy and tender ham, while a tangy-sweet sauce of apricot jam, Dijon mustard and brown sugar brings on sweetness and shine.
If there’s one thing we’ve learned in the 11 seasons of Cutthroat Kitchen, it’s that Alton Brown doesn’t play by anyone’s rules but his own. The sabotages he auctions off, the downright hilarious getups he dons and the Bobs he keeps on hand — it’s all part of an ingenious kind of evilicious he calls his own. After tonight’s all-new episode, Alton and the judge of the day, Jet Tila, took to the Cutthroat arena during the After-Show to try their hands at a particularly diabolical challenge: the jittery prep table. But in true evilicious fashion, Alton was quick to find a way to rig the table and nearly outsmart the sabotage.