by Maria Russo in Recipes, September 6th, 2014
by Melissa d'Arabian in Family, Food Network Chef, September 6th, 2014
Now that school is back in session, the late-morning breakfasts of summer are surely a thing of a past, and they’ve likely been replaced with a frenzied half hour of packing lunches, gathering supplies to toss into backpacks and tying shoes at the door. But while there may be hardly any time to sit down to extravagant breakfasts on hectic weekday mornings, it’s nevertheless important for little ones to leave the house with full tummies so they can begin to make the grade. When time is tight at your house on school days, what dishes do you reach for to feed your kids? Are you a fan of assemble-and-eat picks like a Mixed Berry and Yogurt Parfait (pictured above), or do you rely on last night’s prep work to save the day, as it does with Alton’s Overnight Oatmeal? When it comes to eggs, do you opt for hard-boiled beauties, or do prefer them scrambled?
Cast your vote below to tell FN Dish what’s for breakfast at your house on school days.
by Amy Reiter in News, September 5th, 2014
My kids have been in school for exactly four days. Which is about how long it took to remind me that the summer routine of winging it for dinner won’t work anymore. Gone are the afternoons of lazily brainstorming dinner ideas at 5 p.m. from the comfort of a pool lounge chair (“grilled salmon or chicken, sweetie?”). In September, 5 p.m. without a dinner plan wreaks havoc on the delicate soccer-school-homework-ballet ecosphere of our home.
Anyone out there relate? What do you do?
Some common strategies: Race around like a madwoman cobbling together something – anything – that will feed the hungry bellies around the table, letting nutrition take a break for one tiny night. (Anyone?) Go to the drive-thru, or order delivery. Serve cereal (again).
by Virginia Willis in Recipes, September 5th, 2014
Even the most devoted chocophiles among us may not rush to splash out $23,240 on a toilet made of chocolate, but we may be gratified to know that, if the urge struck, we could.
The self-described “chocoholics” behind U.K.-based online retailer Bathrooms.com are offering a 980,000-calorie loo as part of a 100-percent-Belgian-chocolate bathroom suite that also includes a $11,620 chocolate bidet (210,000 calories), $14,940 chocolate sink (210,000 calories) and – the piece de resistance – an $82,990 chocolate bathtub (8 million calories!). They’re all available individually or as a set ($132,790) by special request via Bathroomsweets.com.
by Mallory Viscardi in Books, September 5th, 2014
Corn has been part of the American kitchen since Colonial days, as it was a hardy crop, relatively easy to grow and resistant to insects. It was a staple of the Native American diet long before the first settlers arrived and quickly became part of the settlers’ diet. It had a long harvest that extended over a longer period of time than wheat and was cultivated extensively from New England to Georgia. There’s also a long history of corn in the hills and valleys of Appalachia, as corn was better suited to the mountainous terrain than wheat or barley. Corn was eaten fresh in the summer and dried into meal for the winter months. Practicality guided it to find its way in some form, sweet or savory, into breakfast, lunch and dinner.
by Joseph Erdos in Shows, September 5th, 2014
Huckleberry by Zoe Nathan is an all-around stunning book. From the immaculate food photography to the craving-inducing recipes to the yellow polka-dot pattern adorning the pages, Huckleberry is everything you could hope for in a bakery cookbook — and then some. Nathan’s witty stories bring you right into the heart of her kitchen, and it’s easy to feel like she’s unlocked her bakery doors for you and invited you in for a tour.
The chapters roll out based on what time in the morning Nathan and her team start which baked goods, from muffins at 3:30am to biscuits and scones, rustic cakes and tea cakes, breads and other things that rise, flaky dough and its many uses, things baked in a dish, fried stuff, pancakes, cereals, sandwiches, hearty plates each topped with an egg to 10am coffee and other beverages. The substance of each chapter is a marvel, and the book features more than a hundred recipes that you can easily make at home. Nathan gives detailed notes on ways you can change things up, and the balance between sweet and savory dishes ensures that the book has something that will speak to any craving. With food photographer Matt Armendariz’s stunning food images, there’s no way to escape craving the Chocolate Chunk Muffins, the Vanilla French Toast with Brown Sugar-Cranberry Sauce, or My Dad’s Pancakes. The recipe for Black and Blue Oat Bars is included below, in case you just can’t wait to try one of the recipes.
by Sara Levine in Family, Recipes, September 4th, 2014
This weekend on Food Network, it’s a retro rewind on Iron Chef America as the show goes back to the ’60s on Saturday night. In the morning, there’s a back-to-school episode of The Kitchen with guest Joey Fatone. Also on Saturday morning, watch new episodes from Ree and Trisha: Ree’s making a tailgate lunch, and Trisha’s cooking some updated classic recipes.
On Sunday, tune in for a new episode of Bobby’s Barbecue Addiction as Bobby cooks a Mediterranean feast. And later in the evening, there’s a barbecue-themed episode of Rachael vs. Guy: Kids Cook-Off with guest judge G. Garvin. Then, on The Great Food Truck Race, the teams head to Oklahoma City, where Tyler tests their time management skills. And on a new Cutthroat Kitchen one chef must use freezer-burned ingredients in a chili.
by Allison Milam in Family, September 4th, 2014
When whimsical dishes like these are on the menu, playing with your food is not only allowed, it’s encouraged. The fun factor will get even the pickiest eaters excited to make these recipes — and eat them! Fortunately for the rest of the family, these meals and snacks are also mighty tasty.
by Joseph Erdos in Shows, September 4th, 2014
Especially if you have picky eaters on board, it can be hard to pin down kid-friendly recipes that translate from the kitchen to the lunchbox. Luckily, Food Network’s guide to Kid-Approved Lunches and Locker-Friendly Foods makes cafeteria glee an everyday affair. These recipes for stackable sandwiches, DIY meals and wholesome desserts are champs in a lunchbox, and they are just the fuel your kids need to get back in the swing of things.
With a recipe like Ellie Krieger’s Rainbows and Butterflies Pasta Salad for Food Network Magazine on hand, it’s a cinch for your kids to “eat the rainbow.” In between bites of whole-wheat bow tie pasta comes corn, edamame, red bell pepper and carrots.
Tyler Florence’s lunchtime comes with a dose of ingenuity: He packs a sandwich, among other things, inside an empty tennis ball canister. Tyler Florence’s Fresh Mozzarella BLT with Pesto on a baguette for FN Magazine easily one-ups the lunch pail.
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by Foodlets in Family, September 4th, 2014
On the upcoming episode of Rachael vs. Guy: Kids Cook-Off, G. Garvin, host of Cooking Channel’s Road Trip with G. Garvin, stops by to judge the kids’ culinary creations in the main challenge, which has the young chefs cooking the Southern dish of their choice. As a Southern boy himself, G. has an idea of what he’s looking for in the quintessential dish of the South, and the kids know they can’t get away with just anything when it comes to G.’s discerning palate. But it’s not necessarily the food that ends up blowing away Mr. Garvin.
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I don’t know about you, but I think making a brilliant school lunch doesn’t have to be so hard. (Just open any parenting magazine and you’ll find glossy photos showcasing hula dancer sandwiches with cucumber skirts, rice pandas complete with sly little smiles and more.) These simple-but-special ideas will punch up your crew’s lunchboxes with nary a hand-carved cow sandwich in sight.
1. Rainbows and Butterflies Pasta Salad by Food Network Magazine: Did you know bow tie pasta is called farfalle in Italian and means “butterfly”? Ellie Krieger opts for this colorful cold pasta dish (pictured above) full of fresh carrots, corn, edamame, red peppers and, of course, a sprinkle of shredded Parmesan cheese.