by Katie Workman in In Season, Recipes, March 20th, 2016
by Sara Ventiera in Restaurants, March 19th, 2016
Rutabagas (sometimes called swedes in parts of the world) are fairly similar to turnips, with a slightly bitter flavor and a yellower interior. They are actually a cross between turnips and cabbage, and this is evident in the flavor, which is a bit milder than a turnip’s when raw, and buttery and sweet-savory, though still a bit bitter (kind of like a Yukon gold potato on steroids), when cooked. They are large and round, with a thick, smooth, hard skin that needs to be peeled before eating, and should feel heavy for their size. The leaves can also be eaten, prepared in the same way as turnip tops or other hearty greens. Read more
by Amy Reiter in News, March 19th, 2016
Chefs’ Picks tracks down what the pros are eating and cooking from coast to coast.
With Easter comes egg hunts, lamb or ham, and plenty of fresh produce. But just as important to the day of feasting is the sweet culmination. Whether they crave an English pudding that celebrates fresh fruit or classic Italian and Mexican treats, several chefs share why they’re sweet on these Easter desserts. Read more
by Maria Russo in Contests, Shows, March 19th, 2016
Shove over, Cronut. Back off, Ramen Burger. Move along, all you other hybrid foods. It’s time to make way for the Macaron Donut.
by Katie Workman in How-to, Recipes, March 19th, 2016
It was only one year ago that the cast of The Kitchen first introduced its virtual Easter egg hunt, and now this fan-favorite contest is back with an all-new culinary prize pack being given away.
This year’s kitchen-ready Easter basket is full of three sought-after Le Creuset products: an expansive Dutch oven, a six-slot ceramic egg holder and a silicone spatula, all decked out in seasonal pastel hues. Want your chance to win this next-level Easter basket? Here’s how the giveaway works.
by Samantha Seneviratne in Recipes, March 18th, 2016
If you’ve ever been to a nice breakfast buffet, you may have stood before a toque-wearing chef wielding a shallow pan, a ladle and a bowl full of beaten eggs, producing perfect omelet after perfect omelet. While you nibbled your bacon (perhaps that’s just me), you marveled at the ease with which he used his spatula, the way he knew just how much filling to put in and the way he flipped or rolled it up at the end, the cheese and vegetables completely encased in perfectly cooked fluffy eggs. Read more
by Maria Russo in In Season, Recipes, March 18th, 2016
A Bundt is the perfect cake to make when you want a beautiful showstopper without the fuss of frosting, layers or intricate decorations. It emerges from its namesake pan looking golden and gorgeous every time; a simple glaze makes the cake even more mouthwatering. But the key to a perfect Bundt is to make sure its interior is just as wonderful as the outside. With so little adornment, there are fewer ways to hide mistakes. Turns out, the secret to a light-textured, moist and flavorful cake is all in the mixing technique.
Well, to be specific, it’s all in the way you cream the butter and sugar. Sure, sweet butter, tangy buttermilk, fragrant orange zest and plenty of poppy seeds add deep flavor, but proper technique is the key to a fine, tender crumb.
by Lauren Miyashiro in Drinks, Food Network Magazine, Polls, March 18th, 2016
OK, so technically spring doesn’t start until Sunday, but for the sake of that “spring forward” business we dealt with last week, let’s just assume that we’re already in the next season. Along with longer days and warmer weather (hopefully coming soon), spring brings with it a bounty of fresh fruits and vegetables, from strawberries to bright peas and onions. As you peruse your local farmers market or browse the aisles of your grocery store, look for stalks of rhubarb; it’s a seasonal spring pick that, while a bit bitter on its own, can be easily sweetened up in some classic desserts and pairs well with naturally sweet fruits, like those fresh strawberries. Read on below to check out some of the best ways to put rhubarb to work.
by Sofia Lyons in Recipes, March 18th, 2016
When the sun is out and the grill is fired up, what’s your drink of choice? We’re just now nearing the official start of spring, but the editors of Food Network Magazine have their minds on summer. Answer the questions below to share your sipping preferences, then see how your opinions stack up to others’ in an upcoming issue of the magazine.
by Ricky Smith in Shows, March 18th, 2016
Got a few overripe bananas lying around? Don’t throw them out. Making banana bread is the perfect way to use them up and have breakfast (or dessert!) all week long. You can’t go wrong with a traditional banana bread recipe, but you might also like to try one of our favorite twists by adding nuts, chocolate chips or a tasty spread.
Momma Callie’s Banana Nut Bread with Honey Butter (pictured above)
The sour cream in this pecan-studded banana bread offers a slight tang and guaranteed moisture. Don’t forget to serve with homemade honey butter for a decadent finishing touch.
This weekend, spring officially begins and so does the one-week countdown to Easter. Fear not, because your favorite chefs are prepared with fresh recipes that’ll help you spring into the new season and get your table set for celebration. First up, Ree Drummond is making a spread of brisket, homemade almond crackers and an amped-up angel food cake. Then, Trisha Yearwood is hosting a recipe swap and sharing her lightened-up tomato bisque and a new take on avocado toast. Next, the co-hosts of The Kitchen are celebrating Easter with an Easter Bunny Cake and sharing new ideas for DIY decorations for spring. After that, Valerie Bertinelli is whipping up shepherd’s pie and a special dessert for her neighbors.