The Many Faces of Granola

by in Recipes, February 17th, 2016

Granola has come a long way from its humble beginnings as a hippie health food. Today you’ll find it stocked in gourmet markets and coffee shops, on menus at diners and high-end restaurants, and sprinkled on dishes both sweet and savory. Our favorite granolas are of the homemade variety, since it couldn’t be easier to make, and it’s super-crunchy and toasty right out of the oven. At FoodNetwork.com, we’ve expanded our repertoire to include recipes for every granola-seeking appetite. Check out three of our favorite ways to make (and eat) it, below. Read more

The 8 Best Ways to Get Your Biscuit Fix

by in Recipes, February 16th, 2016

Homemade Buttermilk BiscuitsWhether they’re for a quick breakfast or accompanying a hearty dinner, fresh biscuits make a welcome addition to any meal. You can keep it simple with classic buttermilk biscuits or try your hand at something richer by adding sausage, bacon or cheese. Check out our favorite easy-to-make biscuit recipes that won’t disappoint.

Homemade Buttermilk Biscuits (pictured above)
The Pioneer Woman’s recipe takes only 30 minutes to make and uses buttermilk, shortening and plenty of butter for a moist and flaky biscuit.

Buttermilk Cheddar Biscuits

Buttermilk Cheddar Biscuits
Ina Garten upgrades a classic buttermilk biscuit recipe with the addition of extra-sharp cheddar for gooey pockets of cheese in the finished product.

Drop Biscuits
Drop Biscuits

For this recipe, you can skip rolling and cutting the dough; instead, Ree Drummond simply uses a spoon to drop dough onto the baking tray.

Grapevine Kentucky Buttermilk BiscuitsGrapevine Kentucky Buttermilk Biscuits
Jeff Mauro’s top-rated biscuits call for only four everyday ingredients, but the key to combining them is keeping the butter and buttermilk cold for flaky results.

Sausage Cheddar BiscuitsSausage-Cheddar Biscuits
Trisha Yearwood adds pork sausage for savory heft in her big-batch recipe. If you don’t have the self-rising flour she calls for, don’t worry — she notes that you can substitute just a few pantry ingredients.

Bacon Cheese BiscuitsBacon-Cheese Biscuits
For something heartier, try Food Network Magazine’s recipe. The mix of thick-cut bacon with plenty of cheddar or Colby creates a rich, cheesy breakfast biscuit.

Daddy's BiscuitsDaddy’s Biscuits
Trisha Yearwood revisits a recipe from her childhood with her dad’s buttermilk biscuits baked in a cast-iron skillet.

Baking Powder BiscuitsBaking Powder Biscuits
A cream glaze gives these buttery biscuits a golden exterior.

Food Network Magazine’s Grilling Poll

by in Food Network Magazine, Polls, February 16th, 2016

grillingFood Network Magazine wants to know how America grills. What kind of grill do most people have? Are readers for or against grilled fruit? Which yields better results: dry rub or marinade? Answer the poll questions below, then see how your grilling opinions stack up to others’ in a future issue of the magazine.

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Why Ikea Is Changing Its Meatball-Dining Experience

by in News, February 15th, 2016

Why IKEA Is Changing Its Meatball-Dining ExperienceChances are fairly good that you have, on occasion, stopped in at Ikea to buy not a new, reasonably priced piece of furniture with an unpronounceable Swedish name, but a plate of reasonably priced meatballs (or one of any number of other reasonably priced foods), and pulled out of the parking lot with an empty trunk and a full belly.

Ikea has noticed. And it is making a few adjustments to cater to customers like you — who come to eat in its in-store restaurants, rather than to shop for furniture and other household items.

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Vegetarian Sloppy Joes — Meatless Monday

by in Recipes, February 15th, 2016

Vegetarian Sloppy JoesGround beef may be the usual centerpiece of a classic sloppy joe, but these family-friendly favorites can indeed be made meatless. All it takes is one key ingredient: tofu. Even if you think you’re not a fan of tofu or if you’ve simply never tried it before, we’re here to tell you that it’s just what you need to use in these hearty, flavor-packed Vegetarian Sloppy Joes from Food Network Magazine.

Since tofu on its own is mild, it picks up the taste of whatever you cook it in; think of it as a blank culinary canvas. And when you opt for the extra-firm tofu, which this recipe calls for, it can be crumbled and sauteed just like ground meat. Here it’s simmered in a homemade sloppy joe sauce studded with fresh vegetables and laced with bold chili and garlic powders, plus tangy ketchup and a splash of chili sauce. For added taste and texture, finish each sloppy joe with a slice of gooey cheddar cheese and crunchy pickles, then round out the dish with a tried-and-true sloppy joe side dish: golden Tater Tots.

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How to Make the Perfect Party Dip [INFOGRAPHIC]

by in View All Posts, February 15th, 2016

“No Bowl, No Dignity” — Testing the Cutthroat Kitchen Sabotages

by in Shows, February 14th, 2016

Where there’s a kitchen mixer there’s often a mixing bowl, right? Wrong, in fact. At least insofar as Cutthroat Kitchen is concerned. On tonight’s brand-new chocolate-themed episode, chefs were forced to prep chocolate cookies with a trio of diabolical mixing devices, including a stand mixer that forbid the use of an accompanying bowl, which meant one competitor was left using his hands to keep the batter fixings together. If such a challenge seems too evilicious to overcome, the Cutthroat culinary crew is here to dispel those worries: Jamie Peterson tested this very sabotage and the results were downright surprising.

“I’ve set up a baking sheet underneath my stand mixer because I’m going to need to catch all of the product that’s going to come running out of it and going everywhere,” Jamie explained of his first steps of prep. After that, the name of the game was keeping the speed on slow and using his hands to form the ingredients. “Time is definitely going to be an issue with this sabotage,” he explained as he attempted to combine the butter and sugar. “This is a very time-consuming process.” Despite the minor chaos of the flour mixture being incorporated — “It’s going everywhere,” Jamie revealed — he managed to combine the dry ingredients with the wet ones, and he was able to form the dough into balls for baking. “No bowl, no dignity — I still came out with chocolate cookies,” he said after tasting the results. While perhaps a bit tricky to manage, this sabotage was indeed ready for auction, thanks to the golden finished product.

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One-on-One with the Winner of Worst Cooks in America, Season 8

by in Shows, February 14th, 2016

Blue Team and Red Team finalistsThis season of Worst Cooks in America began with 14 cooks, each hopelessly destitute of cooking knowledge — and all a danger to themselves and their families. But week by week, as some recruits saw their journeys ending in Boot Camp, others rose to the top, steadily growing their skills and culinary knowledge. By the finale only two recruits remained, one belonging to Chef Anne and one to Chef Tyler. Lawrence was the final cook on the Blue Team, and Nick was the final cook on the Red Team. Only one could win the entire competition and the $25,000 prize, but first they would have to cook a restaurant-quality dinner in a professional kitchen to be tasted and judged by a panel of industry experts. After tonight one recruit walked away the winner, no longer a worst cook.

FN Dish has the exclusive interview with the winner of the competition

One-on-One with the Runner-Up of Worst Cooks in America, Season 8

by in Shows, February 14th, 2016

Blue Team and Red Team finalistsSeven weeks ago, 14 of the worst cooks in the nation entered Worst Cooks in America, hoping to learn new cooking skills that would break their awful ways in the kitchen. Week by week, some recruits had their journeys in Boot Camp come to a conclusion, but others rose to the challenges, learning techniques and honing their culinary knowledge. By the finale only two recruits remained: Nick on Chef Anne’s team and Lawrence on Chef Tyler’s. Only one could win the competition and the $25,000 prize, but first they had to cook a restaurant-quality meal to be judged by a panel of industry experts. Tonight one recruit walked away the winner of the cash prize; the remaining cook, although empty-handed, gained a new set of skills that has him set for life.

FN Dish has the exclusive interview with the runner-up of the competition

Giada’s Top-Rated Mozzarella Sticks — Most Popular Pin of the Week

by in Community, February 14th, 2016

Mozzarella SticksCrispy on the outside and ooey-gooey on the inside, mozzarella sticks are a go-to bar snack, but with the help of this week’s Most Popular Pin of the Week, you don’t need to belly up to the bar to enjoy them. Giada De Laurentiis’ 5-star recipe comes together with only a handful of ingredients, including creamy fresh mozzarella, which stars in the filling. In place of a traditional breadcrumb blanket, Giada opts for a coating that’s laced with Parmesan cheese, which offers a rich, slightly nutty flavor. Serve the fried sticks with a homemade tomato-garlic sauce for hands-on dipping.

For more snack inspiration, check out Food Network’s Let’s Game Day board on Pinterest.

Get the Recipe: Mozzarella Sticks