Most hearty and filling salad recipes call for plenty of meaty elements, like diced turkey and ham in the traditional cobb. But you don’t have to rely on meat to guarantee a satisfying salad. The secret is using other proteins that deliver the heft you crave.
Baking can be a testy topic. Half science, half magic, it often demands precision and attention to detail that can be intimidating to even seasoned home cooks. Here’s the good news: Tessa Huff of Style Sweet CA is here with her new cookbook, Layered, to dispel baking myths and to tell us how to fix common baking mistakes. Layered will inspire even timid home bakers to fire up their ovens and create something that’s as beautiful as it is delicious.
Read on below to hear from Huff about how to prevent overbaked treats and stubborn frostings, then get her recipe for the over-the-top-indulgent Cinnamon Roll Cake pictured above.
10 Things I Ate About You finds 10 enticing bites in smaller cities from coast to coast.
Disneyland and the neighboring California Adventure draw millions of visitors to experience thrilling rides and the chance to interact with Mickey Mouse and friends. In addition to the attractions and adventures designed to dazzle the kids (and kids at heart), the Happiest Place on Earth also entices with beyond-basic eats that put standard theme park fare to shame. Within the 150-plus acres that house both parks, you’ll find quick-serve spots offering a mix of concession stand classics (some even shaped like Mickey) and exotic treats such as chile-dusted mango slices and pineapple soft serve, along with restaurants that cater to a range of tastes, with decadent New Orleans-inspired dishes, elevated California cuisine and more. Dig in! Read more
Satisfy your peanut butter cup cravings with Trisha Yearwood’s simple no-bake bars, this week’s Most Popular Pin of the Week. Trisha combines crushed pretzel rods with peanut butter for a sweet-salty base, then she layers a melty chocolate-peanut butter mix over the bottom to create an indulgent topping. These crowd-pleasing bars require only an hour in the refrigerator before they’re ready to be cut and served.
For more sweet-tooth-satisfying recipes, check out Food Network’s Let’s Bake! board on Pinterest.
Get the recipe: No-Bake Chocolate-Pretzel-Peanut Butter Squares
Unless you’ve shielded your eyes from your calendar at all costs (we don’t blame you), you know September is approaching — and fast. No matter how many beaches you’ve hit, parks you’ve sprawled in or weekend trips you’ve taken, we can guess there’s one summertime tradition you still haven’t gotten enough of: the outdoor cookout. Before it’s too late, live it up over the long Labor Day weekend and celebrate the end of summer with our favorite cookout-ready recipes.
Even if you think that burgers have no season, you can bet that they taste better fired up on a hot grill (while you’re in your bathing suit … with a cold beer in your hand). Go big over Labor Day weekend with Trisha Yearwood’s Cheese-Stuffed Burgers, which trade the usual slice of cheese on top for a molten, gooey and cheesy center.
Chefs’ Picks tracks down what the pros are eating and cooking from coast to coast.
New York City may be many things to many people, but there’s no denying it’s a pizza town. The first commercial pies made on American soil were baked in a Manhattan oven at Lombardi’s Pizza in 1905. And today on nearly every street in the five boroughs you can find a shop slinging slices slicked with sauce, smothered in cheese and adorned with virtually any topping imaginable. New Yorkers are passionate about pizza, and chefs are just as committed — maybe even more so — to their favorite spots for a slice in the Big Apple. Here, the pros dish on their top pizza picks.
Grilled dinners are famously quick and fuss-free; they’re essentially just one-pan (one-machine?) dinners that require little more than a quick scrub after cooking. But what if we told you there’s a way to make them even easier? Yes, it’s possible. The secret is a foil pouch. You can make these little packs by folding up a piece of aluminum foil, and not only can they be tossed after cooking — resulting in no cleanup whatsoever — but they also guarantee a moist place for the food to cook, which means your dish will turn out juicy and full of flavor.
Most of us, when we conjure the flavor of jams in our mind’s eye (or maybe our mind’s mouth?), probably think of sweet berries and sugary fruits. But a new generation of jams is upon us, and they are more savory than sweet, featuring ingredients like peppers, onions, garlic and herbs.
According to NPR’s The Salt, in 2015 savory jams — some may consider them “spreads” — edged out Sriracha as “the fastest-growing condiment for sandwiches and burgers.” The food blog, citing numbers from menu-trend market research firm Datassential, noted that “bacon jam” showed the biggest sales growth, with “tomato jam” (don’t call it ketchup) right behind, and peppers, flowers and extracts of various sorts finding popularity as well.
Here are five “savory jam” takeaways from NPR’s thoughtful consideration to savor:
No awards show is complete without an ample snack supply — and that includes the MTV Video Music Awards. If you’re hosting or attending a viewing party this Sunday, it’s time to start thinking about the menu. We know you can do better than popcorn and soda, but if you’re looking for inspiration, check out our VMAs snack list, a lineup of recipes that best capture the most-celebrated videos of the year.
“Cake by the Ocean” – DNCE
We’re convinced that when the members of DNCE sing about the simple pleasure of eating cake by the ocean, they have this generously frosted, two-layer red velvet recipe in mind.
Guy Fieri’s taking us on a trip to Flavortown, and this time it’s not on the road with Diners, Drive-Ins and Dives. Instead, the feast of flavor is happening right at home. He’s known for bringing over-the-top bold flavors to any dish he makes, and the everyday chicken dinner is no exception. Follow his lead and amp up the flavor at your next get-together with one of his fan-favorite chicken recipes.
Smoky Grilled Chicken Wings with Pickled Red Chiles, Dates and Fresh Mint (pictured above)
It takes just three ingredients — rice wine vinegar, sugar and soy sauce — to pickle the chiles and dates that give these wings bold layers of flavor.