by Maria Russo in Books, Contests, May 25th, 2016
by Maria Russo, May 25th, 2016
Last month FN Dish introduced you to Lee Brian Schrager, the man behind two of the most-famed food and wine festivals in the country, and his latest cookbook, America’s Best Breakfasts: Favorite Local Recipes from Coast to Coast. This brand-new book boasts sweet and savory picks — think hearty dishes like Graham Cracker Waffles and Tortilla de Papas — from little-known eateries and regional hot spots alike. “We really wanted to have not only something that was for the home cook, … [but] something that was a little unique and different from their regular recipe that they could gather anywhere,” he told us.
On Saturday, Schrager will join the cast of The Kitchen to introduce the co-hosts to his book and show off a wake-up-worthy pizza that’s ideal for breakfast (eggs and bacon toppings, anyone?). Tune in on Saturday (at 11a|10c) to see the group in action; in the meantime, read on below to find out how you can get your hands on a copy of America’s Best Breakfasts.
by Amy Reiter in News, May 24th, 2016
After three weeks of hard-fought competition on Comeback Kitchen, Martita, a Season 8 finalist, earned the right to join the cast of Food Network Star, Season 12 and kick off yet another journey to Stardom. Just when her would-be rivals were leas...
by Jessica Merchant in Recipes, May 24th, 2016
Jackfruit is having a moment.
“Seriously sweet and even better than pulled pork — this cult fruit is more than just junk food for vegans,” the London Evening Standard gushes, calling it “the new kimchi, kale and cauliflower all rolled into one.”
Eater, meanwhile, has just traced the factors “Behind Jackfruit’s Rise From South Asian Staple to Vegan Trend,” noting, “while it might seem like this fruit … came out of nowhere in the United States, its development as profitable product has been happening simultaneously in India.”
What’s that, you say? You don’t know jackfruit?
Here are 10 things to know about the trendy fruit:
by Foodlets in Recipes, May 24th, 2016
Melon balls were the quintessential summer party food when I was growing up. Heck, they were even the quintessential summer snack food. I loved that we could grab watermelon and cantaloupe wedges from the fridge if we wanted, but when we got to snack on the melon balls? It just felt more fun — more fancy. And, obviously, they tasted fantastic under the hot sun.
My mom didn’t do anything fancy to the melon balls. She simply scooped them out and tossed them in a bowl, sometimes with pineapple chunks or even strawberries. It wasn’t until I was out of college that I had my first melon ball “salad,” if you will: melon with fresh mint and even a bit of dressing. It was incredibly refreshing and has been a staple for me ever since.
Don’t even give me your melon balls unless they have a touch of fresh mint! And honey. And now … lime juice. And RUM.
This just keeps getting better and better.
by Maria Russo, May 24th, 2016
If you’ve got leftover chia seeds from an experimental recipe of the past, pull them out of the pantry, because believe it or not, you can put them to work in kid-friendly recipes. All six of these kid-tested options deliver tried-and-true results, for meals and treats from breakfast until dessert.
by Maria Russo, May 23rd, 2016
A no-nonsense first challenge, a surprise 13th finalist and a pan set ablaze in the kitchen — Sunday's Food Network Star premiere was full of flare-ups and near meltdowns that kept the competitors guessing at every turn. But while the action was un...
by Maria Russo in Recipes, May 23rd, 2016
The Comeback Kitchen competition came full circle for mentors Tyler Florence and Valerie Bertinelli on Sunday night, when they guest-judged the premiere of Food Network Star, Season 12. Martita, the winner of the three-week journey to redemption, ...
by Emily Lee in Recipes, May 23rd, 2016
If you’ve just about had it with your usual salad routine of lettuce and dressing, it’s time to dress up your greens with one hearty, satisfying addition: falafel. Made with bold spices and mashed chickpeas, falafel are golf-ball-size rounds that boast all the heft of meat in your salad, without the actual meat.
by Alex Guarnaschelli, May 23rd, 2016
The summer cookout has been a carnivore’s arena since the dawn of conveniently packaged meat. But now, with fresh, seasonal produce like asparagus, zucchini and corn back in vogue — and not just for the healthy-eating set — it’s time to turn the traditional grilling practice on its head by demonstrating how beautifully spring and summer vegetables hold up over the coals. Next time you’re planning a cookout, try throwing one of these wholesome, meat-free dishes into the mix. The vegetarians will thank you, and even the most-stubborn meat eaters won’t be able to resist a few helpings of smoky grilled veg.
Perfect Veggie Burgers
You won’t miss the beef when you bite into these hearty vegetarian patties. Each one is packed with protein-rich walnuts, beans and barley, which combine to reproduce the meaty, wholesome bite you would expect from a traditional burger.
There’s always so much hype and nerves when a competition gets off the ground. You sit in the greenroom with all the other contestants, laughing (and, in my case, devouring several bags of BBQ potato chips ... ) and chatting about where you’re fr...