by Emily Lee in Recipes, May 3rd, 2016
by Erin Hartigan in Events, News, Restaurants, May 3rd, 2016
What is a tortilla chip but a mere vessel for delivering ample amounts of seasoned meat and melted cheese to our mouths? If you don’t care for tortilla chips — or can’t eat them, perhaps due to a corn allergy — that doesn’t mean nachos are out of bounds. We’ve expanded our definition of nachos by applying popular topping combinations, such as meat, cheese, avocado and salsa, to other foods — think baked sweet potatoes, crunchy sweet peppers and more. Purists will balk at the suggestion of nachos sans corn chips, but try these no-chip recipes and you’ll find that the best part is the toppings.
We invite anyone who believes you can’t have nachos without tortilla chips to try Food Network Kitchen’s cheesy Zucchini Fry Nachos. The crisp fried zucchini offers a juicy quality that you can’t get from corn chips. For toppings, we recommend diced shredded cheese, avocado, lime juice and pickled jalapenos for the right balance of fresh and comforting flavor.
by Maria Russo, May 3rd, 2016
Chefs took center stage last night to celebrate the 2016 James Beard Foundation Restaurant and Chef Awards, which are two years into a three-year stint at Chicago’s Lyric Opera. Hometown pride was on full display, with Chicago’s high-concept culinary temple Alinea taking home the Outstanding Restaurant award. Mayor Rahm Emanuel helped kick off the evening, kidding, “Chicago is known for cuisine and the way we count ballots, so you might as well all go home — we won.”
by Regan Burns in Holidays, Recipes, May 2nd, 2016
The countdown. Is. On. There are just days left until the premiere of Comeback Kitchen (on Sunday at 8|7c), when seven Food Network Star alumni return to the starting line for the redo of a lifetime. Recently Star Talk caught up with Tyler Florence, ...
by Foodlets in Family, Holidays, Recipes, May 2nd, 2016
Whether you’re truly celebrating Mexico’s triumph over the French in 1861’s Battle of Puebla or merely looking for a reason to eat your weight in churros, Cinco de Mayo is a great time of year to revisit dessert recipes that celebrate the flavors and ingredients of Mexican cuisine. From classics like rice pudding and tres leches cake to new interpretations like Mexican chocolate brownies and margarita pie, we’ve rounded up our favorite Mexican-inspired sweets.
by Maria Russo in Recipes, May 2nd, 2016
It’s never a problem convincing my kids to celebrate. They’re even pretty game for trying new foods. But the non-negotiable part about feeding most small fry is heat: They just don’t like anything spicy. You see where I’m going with this, right? It’s time for a made-over Cinco de Mayo party, one with kids in mind. This collection of delicious recipes is perfect for introducing a flavor blast of fun, without turning your first grader off salsa for life. Check out my tips below for kid-friendly party starters, new twists on taco night and even make-ahead meals you’ll thank yourself for later.
by Maria Russo, May 2nd, 2016
Say goodbye to everything you know about enchiladas, because Marcela Valladolid’s recipe for Kale-Potato Enchiladas Verdes is here to change the game for good. In place of the usual ground beef filling, she opts for a duo of veggies, and instead of blanketing the tortillas in a simple tomato sauce, she goes green with a tomatillo-cilantro sauce.
by Maria Russo in Shows, May 1st, 2016
When Food Network Star premieres on Sunday, May 22 at 9|8c, this year's cast of hopefuls will quickly learn that when it comes to succeeding at Stardom, there's no such thing as "good enough." Both on the camera and on the plate, they'll be expected ...
by Maria Russo in Community, May 1st, 2016
It was only a few weeks ago that guest judge Richard Blais proclaimed himself “the best that ever played this game.” And though Cutthroat Kitchen has indeed seen its share of impressive winners (and losers), we’re inclined to agree that Richard’s enthusiasm for eviliciousness knows no bounds — literally. In honor of the day’s pesto test, he was challenged to swing hits over a makeshift “Green Monster” in order to earn the required ingredients for pesto on the After-Show. He managed to score not one but multiple up-and-over home runs to collect everything he’d need to make the dish, like fresh herbs, fruity olive oil and plenty of Parmesan cheese. “This is so much fun. I love this show!” he said, donning a team CTK baseball cap.
The ultimate fix-it-and-forget-it recipe, The Pioneer Woman’s big-batch salad dressing works well on top of a simple green salad, and she notes that it can also star tossed in a pasta salad. Her secret? A classic combination of nutty Parmesan and bright, fresh lemon juice, which add bold taste to her oil-based dressing. If you’re planning to serve this at a party, keep in mind that Ree Drummond recommends letting the dressing chill for a day before serving it; this will give the flavors of the ingredients a chance to marry.
Check out more Most Popular Pins of the Week, and visit Food Network’s Let’s Get Healthy board to find other good-for-you recipe inspiration.
Get the Recipe: Aunt Trish’s Salad Dressing from The Pioneer Woman