Tag: All Posts

Lotsa Matzo: 10 Fun Recipes for Passover

by in Holidays, Recipes, April 22nd, 2016

Have you grown a little weary of the standard Passover fare? Sure, matzo pizza and PB&J make great after-school snacks when you’re 12 (and we love them still), but perhaps you’re looking to expand your options a bit. Here are some delicious new ways to incorporate more matzo into your life. All of these ideas are vegetarian to help keep them kosher for Passover, but feel free to add meat if you want.

Matzo Tostadas
If it’s square, is it still a tostada? Of course! We topped these with refried pinto beans, scallions, shredded cabbage, romaine, red onion, radishes and soft, crumbly Mexican cheese, plus pico de gallo salsa.

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What to Watch: The Kitchen’s Cheesiest Show Ever and Rainbow Desserts on Spring Baking Championship

by in Shows, April 22nd, 2016

The Kitchen Co-Hosts with CheeseWhile the weather warms up outside, your favorite chefs are warming up some of their favorite indulgences. First up: cheese! On Saturday morning, Ree Drummond is hosting a dinner for the ladies who have helped her open a mercantile store in her building. She’s serving up jalapeno cheese bread alongside a cheesy take on cauliflower soup. After that, the co-hosts of The Kitchen are celebrating cheese with a 10-cheese mac and cheese as well as a nacho volcano from Food Network Star Justin Warner.

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Not Your Grandma’s Seder: 6 Sweet, Unconventional Passover-Friendly Treats

by in Holidays, Recipes, April 21st, 2016

Matzo Stack CakeFor those celebrating Passover, the day before is spent in preparation. Kitchens are scrubbed clean, seder tables are set, matzo is purchased in bulk and food preparations are well underway. Though nothing can beat your bubbe’s matzo ball soup or flourless chocolate cake, these inventive and creative Passover-friendly sweet treats are here to punch up your holiday dessert spread.

When life gives you unleavened bread, make cake! But not just any cake. Layer together a super-fun No-Bake Matzo Stack Cake with whipped cream, chopped nuts and, of course, crunchy matzo.

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What Is a Kouign Amann and Why You’ll Want to Eat It Right Now

by in News, April 21st, 2016

What Is a Kouign Amann and Why You’ll Want to Eat It Right NowNever had a kouign amann? Never even heard of one? C’est terrible! It’s also pretty understandable. Even in much of France, the buttery, flaky, caramel-y confection isn’t terribly well-known or widely available.

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6 Sensational Ways to Take Carrots Beyond Snacking

by in Recipes, April 21st, 2016

Roasted CarrotsBaby carrots straight from the bag are the snack of all snacks, but that isn’t all the crunchy carrot is good for. In fact, there are so many things you can do to carrots to take the in-season veggie beyond its snack-time roots.

Roasted

Heat up the oven for one of the easiest ways to prep your carrots. Ina Garten makes her fan-favorite side of Roasted Carrots by splaying 12 carrots on a sheet pan in a piping-hot oven with just olive oil, salt and pepper, and then tossing the finished product with fresh herbs.

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Top 5 Tips for the Best Fried Chicken — Guy’s Grocery Games

by in How-to, Shows, April 20th, 2016

fried chickenGuy Fieri gave another four contestants the chance to reverse their fortunes on this week’s episode of the Guy’s Grocery Games redemption tournament. In the first round, they were all sent out into the aisles with ridiculously tiny shopping bags to stuff full with ingredients for a fried feast. Naturally, a couple of the contestants gravitated toward fried chicken, so here’s some fried-chicken wisdom from Food Network Kitchen:

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3 of a Kind: Nouveau Cacio e Pepe

by in Restaurants, April 20th, 2016

Lilia

3 of a Kind checks out three places across the country to try something cool, new and delicious.

Cacio e pepe — a classic Roman dish that translates to “cheese and pepper” — is arguably one of the simplest recipes in the Italian canon. The combination of pecorino cheese and ground black pepper makes a simple yet irresistible creamy pan sauce ideal for coating pasta. The flavor profile has caught the attention of chefs stateside, and some are taking it way beyond the noodle. Read more

9 Ways to Eat Asparagus All Spring

by in In Season, Recipes, April 20th, 2016

When asparagus first appears at farmers markets in late March, we get a little overeager. Sure, the bright-green stalks can be found in supermarkets year-round, but in-season asparagus is a completely different vegetable when it comes to both flavor and texture. Nothing screams spring like crisp, sweet asparagus at its peak. Here are nine ways to ensure that you won’t get tired of it all season long.

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One-on-One with the Chopped Champions, Battle 4 Winner

by in Shows, April 19th, 2016

Jackie and AndreTonight the Season 5 Champions tournament continued with the final preliminary round, where four previous Chopped champs battled it out to earn the last spot in the grand finale. There the winners of all four preliminary rounds will compete for a chance to walk away with $50,000. In the last round of this fourth battle, one young chef went up against one experienced chef, who also happens to be an expert in pastry. The dessert round looked like it would be an easy win, but when it came to considering all three rounds, the judges chose the competitor who presented the best three courses overall. Find out who won this fourth preliminary battle and earned the last finale spot.

Read the interview with the winner

21 Recipes for Chocolate-Chip Cookie Addicts Everywhere

by in Recipes, April 19th, 2016

21 Recipes for Chocolate-Chip Cookie Addicts EverywhereChocolate chip cookies are a tried-and-true dessert staple for a reason; whether you like them chewy, crunchy or packed with nuts and fruit, there’s a cookie out there for you. Ready to take your cookie game to the next level? Try our mix of classic and creative chocolate-chip cookie recipes, including one that gives you permission to eat all the raw cookie dough you want (yes, really). Plus, check out our guide to baking your version of the perfect chocolate chip cookie, complete with your pick of textures and flavors.

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