Not merely a starchy side dish playing second string to the meaty entree, the everyday baked potato can be the star of your dinner simply by topping it with a few hearty ingredients. When it comes to stuffing baked potatoes, think of the spuds as blank canvases through which you can showcase your favorite flavors, textures and ingredient combinations inspired by some tried-and-true dishes. They’re plenty filling on their own, but when finished with fresh or roasted vegetables, creamy cheeses, eggs and more, baked potatoes are transformed into all-in-one suppers that are budget-friendly and quick to prepare.
When cooking for your family, particularly if you’re trying to cater to little ones’ picky palates while feeding your own adventurous appetite, it’s best to bake the potatoes first, then let everyone add their preferred toppings. Set up a baked potato bar complete with salsa, sour cream, roasted peppers, herbs, sauces and just about anything else you can imagine, so each person can assemble his or her own meal and get exactly what they like.
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I adore cooking food on a cedar plank. Why? Let me count the ways…
1. Baking on a cedar plank imparts a subtle wood flavor to meat, fish, shellfish, poultry, and vegetables, adding warmth and complexity to any dish.
2. The baking planks are design...
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Earlier on FN Dish, we broke down the final round of All-Stars, including an interview with the runner-up (spoiler alert).
If you missed the show and recorded it, don’t read any further — FN Dish is about to break down the episode and chat with the grand champion.
SPOILER ALERT: Find out who won
Five episodes, 15 baskets and 60 out-of-this-world ingredients later, there’s a new All-Stars champ to crown. And while there can be only one winner, who can forget the All-Star chefs and celebs who have turned out one impressive dish after another in an effort to win $50,000 for a charity of their choice?
If you missed the show and recorded it, don’t read any further — FN Dish is about to break down the episode and chat with the runner-up.
SPOILER ALERT: The exclusive interview with the runner-up
If you have picky eaters, try updating a classic that most kids can’t get enough of. They’ll have a built-in veggie and you’ll eat a meal in peace (probably). Update your favorite mac and cheese recipe by adding 3 cups of chopped cauliflower or grated carrots to the pasta water when there’s still about 3 minutes left to cook. Continue with the remainder of the recipe, adding an extra 1/2 cup of milk to the cheese sauce so everything stays nice and moist. Note: Cauliflower works especially well for anyone going through a “white food-only” phase (and if you are, I hear you).
Keep going? Crumble 1/2 cup of extra-firm tofu or mashed white beans into the pasta as you mix it together with the cheese sauce. Instant protein, undetected.
But if presentation is what inspires your brood, as it often does from the booster seats here, try individually baked ramekins. Or save time by scooping this creamy goodness into little dipping bowls and stacking them on top of each child’s plate. Who knew invisible veggies could be so cute?
Start with these basic mac and cheese recipes
Confused by all the choices at the supermarket? I had the chance to speak with dietitian Mary Abbott Hess, author of The Pocket Supermarket Guide. Her savvy supermarket shopping tips will have you reaching for healthier choices during your next trip...
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Forget chips and salsa! This recipe is perfect for any fiesta or afternoon snack and it’s far more nutritious than your average bag of potato or tortilla chips. I added a touch of heat to these kale chips with a dash of chili powder and used s...
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When it comes to a classic grilled cheese, gooey slices of American sandwiched between buttery white bread may be the timeless preparation, but there’s more to feature in this family favorite than cheese alone. In this week’s Most Popular Pin of the Week, Food Network Magazine dressed up the classic creation in its collection of 50 Grilled Cheeses, featuring recipes for a Crunchy Nacho version with corn chips and jalapenos, a Mediterranean interpretation piled high with baba ghanoush and zucchini, and a Brie and Marmalade variation made of orange spread and creamy Brie on cinnamon-raisin bread. Ideal for a next-level lunch or easy lunch-for-dinner dish, these deliciously simple takes on the everyday sandwich are no-fail picks.
For more everyday recipe inspiration, visit Food Network’s Let’s Cook: Recipe of the Day board on Pinterest.
Get the recipes: Food Network Magazine’s 50 Grilled Cheeses
Forget the super-sweet margaritas that are served in oversized tumblers at your local Mexican dive bar. The ultimate margarita is something simpler, far less heavy and indeed more like a cocktail than a dessert. All you need to make it is just a few liquors, a cocktail shaker and perhaps a blender, depending on how you answer the question: Frozen or on the rocks? Check out a few of FN Dish’s favorite margarita recipes below, a roundup of traditional and deliciously unusual offerings alike, then browse Food Network’s 10 Cinco de Mayo Margaritas for more cocktail inspiration, just in time for tomorrow’s Cinco celebration.
In its recipe for a Classic Margarita, Food Network Magazine shows how simple it can be to make this Cinco de Mayo staple, ready to enjoy in just 10 quick minutes. Start with your favorite tequila and add to it fresh lime juice and just a splash of orange liqueur. Although no one wants a margarita that’s more akin to a sweet treat than a cocktail, it’s best to add a pinch of superfine sugar, as well — it will help balance the tartness of the citrus without overpowering the drink. Shake the mixture, pour it into salt-rimmed glasses with ice and serve it with lime wedges for easy cheersing. The beauty of this adults-only cocktail is that it makes enough to serve four people; by making cocktails in bulk like this, you’ll be able to enjoy your Cinco bash with your guests and not have to play bartender all night.
Keep reading for more recipes
Earlier this week, FN Dish caught up with Geoffrey Zakarian for a Facebook chat about Season 3 of Chopped All-Stars. Geoffrey answered questions about the current season, what it’s like to judge a wide array of dishes and how his experience as an Iron Chef informs his judging. He also chatted about what he’s up to next in his career.
Read highlights from Geoffrey’s chat