by Samantha Lande in Restaurants, January 8th, 2017
by Maria Russo in Recipes, Shows, January 7th, 2017
With cold and flu season comes the need for healing soups, teas and tonics. Chefs, in particular, know that eating the right kinds of foods can stave off those dreaded sniffles. Pros from across the country share their tried-and-true remedies for conquering colds. Read more
by Amy Reiter in News, January 6th, 2017
A tub of yogurt may be a fixture on your breakfast table, but there are more ways to serve this staple ingredient than the everyday parfait. On this morning’s all-new episode of The Kitchen, the co-hosts introduced a trio of recipes that showcase this sweet-tangy pick, one of which transforms the traditional yogurt-granola mash-up into a fake-out dessert. Read on below to get their ideas, then click here to find the how-tos for all the recipes featured on today’s show.
No longer relegated to the dessert course, frozen pops can steal the breakfast spotlight too. All you need are handy ice-pop molds and three classic parfait fixings: yogurt, granola and a sweetener like maple syrup or honey. Once the mixture freezes inside the molds, you can grab the pops and munch on them — no spoon required. Bonus: There are no rules when it comes to the ingredients, so it’s up to you to pick your favorite flavors.
by Emily Lee in Recipes, January 6th, 2017
Every once in a while, a food opinion piece gets at something essential, something it suddenly seems as if you always knew but were never quite able to articulate. For those of us who nostalgically remember running in from sledding or skating, fort building or just shoveling the front walk on snowy winter childhood days and diving right into a steaming cup of powdered hot cocoa, a paean to what some may consider winter’s perfect drink written by Grub Street association editor Chris Crowley may resonate big-time.
by Joel Raneri in Shows, January 6th, 2017
Settling back into a routine after a leisurely holiday break is tough for us all, especially when it comes to eating. After a week of reclining on the couch while snacking on Mom’s legendary gingerbread, our sad desk lunches taste even sadder — our reheated dinners, all the more uninspired. But why should we punish ourselves during this already difficult transitional month? Instead, let’s set the pace for 2017 with wholesome, energizing meals that will ease the return to a more-demanding schedule. One trend that’s already taken hold here at Food Network is the grain bowl — a hearty, customizable dish that consists of a grain base, a protein such as chicken, steak or fish, an array of fresh vegetables and some kind of flavorful dressing or sauce to tie it all together.
by FN Dish Editor in Holidays, View All Posts, January 5th, 2017
There’s no better time than the start of a new year to reset your eating habits, and this weekend your favorite Food Network chefs are sharing lighter takes on some of their best recipes. On Saturday morning, Ree Drummond is making over four of her favorite recipes, preparing lighter and easy-to-make versions of her Fried Pork Chops and Chicken Parmesan (pictured). Then, Trisha Yearwood is going to boot camp and making a low-calorie meal, the co-hosts on The Kitchen are making lighter versions of warming comfort food recipes, and Valerie Bertinelli is making a menu that’s light on calories but heavy on flavor.
On Sunday morning, Nancy Fuller’s serving up light and fresh meals, including Salmon with Maple-Dijon Glaze, and Giada De Laurentiis is making camp-style favorites for her daughter, Jade’s, slumber party. On Sunday evening, it’s Part 2 of the Diners, Drive-Ins and Dives Tournament on Guy’s Grocery Games, and the chefs must make a dinner out of classic apple pie ingredients. Then, on Worst Cooks in America, the recruits are making a variety of egg dishes for the most-important meal of the day: breakfast.
by Amy Reiter in News, January 5th, 2017
If you make a New Year’s resolution pertaining to food, it likely falls under the umbrella “eat better.” Maybe you have a health goal in mind, or maybe you’d like to learn new dishes — no matter the goal, specificity is key in helping you accomplish it. We asked Food Network staffers what their food resolutions were this year (we tend to think about food a lot so, of course, we’ve got ‘em!). We hope their out-of-the-box thinking (one of us has a resolution about ice cream, people), can inspire some creative ideas for you this year too.
Eat pretty to eat better.
“I want to prepare healthy dishes that are plated beautifully, so as to make eating ‘clean’ as visually appealing and appetizing as possible.”
— Daphne Ternoir, Images Administrator and Editorial Operations
by Emily Lee in Recipes, January 5th, 2017
Did we, without even realizing it, reach peak bacon and move into a time of bacon decline? Is the bacon trend, once sizzling, now fizzling?
According to the BBC, over the past year, sales of bacon in the U.K. have “plummeted,” as consumers turn away from meat and embrace fish instead. The trend is likely driven by health concerns after the World Health Organization released a report in 2015 linking processed meat to cancer, experts suggest.
by T.K. Brady in Recipes, January 4th, 2017
If we were to follow the dictates of popular culture, we would spend the first few weeks of 2017 fasting, cleansing or munching on celery. But winter will be over before we know it, and we wouldn’t want to look back with regret on missed opportunities to taste the finer side of cold-weather cuisine, now would we? Certainly not. And since January calls for the kind of comforting indulgence that can only be found in a soup ladle’s gentle embrace, we’re eyeing up our best recipes for chicken noodle, hearty minestrone and cream of tomato. With 5 stars and over 100 reviews, these are the soups we can’t wait to simmer this month.
French Onion Soup
High-end French restaurants probably don’t want you to know how simple it is to make classic French Onion Soup from scratch — but this year, we’re staying home for our fix. Tyler Florence demystifies the process with this traditional recipe that calls for a buttery beef broth fortified with sweet caramelized onions. For classic bistro presentation, spoon the soup into ramekins, then crown each one with a slice of toasted baguette and some freshly grated Gruyere cheese.
by Amy Sherman in Restaurants, January 4th, 2017
The new year is in full swing and it’s time to head back to work. If your morning routine usually means skipping breakfast, resolve to start eating the most important meal of the day, every day this year. With the recipes below you’ll be able to turn breakfast into a grab-and-go meal, so you can make it to your morning meeting on time. Read more
3 of a Kind checks out three places across the country to try something cool, new and delicious.
Creative chefs across the country are marrying the humble meatloaf with the elegant beef Wellington. The result? Meatloaf Wellington. This genius mashup takes a down-home dish and transforms it with an upscale tweak: puff pastry. Any kind of ground meat works; the layer of duxelles (a mixture of mushrooms and shallots traditionally found in beef Wellington) is optional. One crucial addition, however, is the sauce, which adds an extra layer of flavor. Save the ketchup for your burger. Read more