Tag: All Posts

Fall-Off-the-Bone Goodness: The Top 5 Ribs in the Nation — Vote for Your Favorite

by in Shows, January 12th, 2016

Barbecue RibsBarbecue lovers, you’ve come to the right place. Top 5 Restaurants just revealed the best places to get barbecue ribs, including the dry-rubbed variety and ones slathered in sauce. But when it comes to ribs, does the style really matter? Not when these ribs are cooked to perfection and packed with flavor from end to end. From North Carolina to New Mexico, we’ve got the restaurants that made the list.

Find out which dishes made the list and vote on your favorite

Burnt Veggies Are the Latest Thing

by in News, January 11th, 2016

Burnt Veggies Are the Latest ThingBurnt meals used to be the mark of a distracted cook or an unfortunate mistake. Nowadays, though, the blackened and blistered, the smoky and singed, is not only acceptable, but, the Wall Street Journal reports, increasingly desirable and totally on trend.

“Restaurant menus are rife with charred, browned, crisped and blistered dishes, and the trend is catching on with home cooks as well,” Cecilie Rohwedder recently observed in the Journal. “Cooking shows, blogs and magazines are propagating ways to burn food artfully. Kitchenware companies are rolling out products ranging from grill tools and cast iron griddles to small blowtorches.”

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Chicken and Roasted Vegetable Quinoa Bowls — Party of Two

by in Recipes, January 11th, 2016

Chicken and Roasted Vegetable Quinoa Bowls — Party of TwoHappy New Year! It’s a brand-new year and a chance to change something in your life that you may think needs a positivity boost. For many, the start of a new year means the start of eating more mindfully and getting in the kitchen to cook at home more and eat out less. If that’s what you and your other half have resolved to try, this month’s Party of Two recipe — easy, satisfying quinoa bowls — is for you.

Overflowing with sauteed chicken and sweet roasted veggies, like butternut squash and carrots, these bowls are chock-full of protein — chicken and quinoa — to keep you full. (You will be surprised at how satiated you feel after eating a bowl of this!) When it comes to the Greek vinaigrette, that’s optional; you can drizzle it on top of these bowls or save it for a hearty salad later. Perhaps best of all is that this recipe is ideally portioned for two people. Check out more recipes like this one by browsing past Party of Two how-tos.

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Healthy Farro Fried “Rice” — Meatless Monday

by in Recipes, January 11th, 2016

Healthy Farro Fried Meet your new favorite grain: farro. This hearty ingredient is a staple in Italian cooking and is similar in look and texture to the everyday barley you likely already know. It’s prepared like barley, and rice, too; all you need to do to guarantee a just-right chewy texture is boil the farro for a few minutes. According to the chefs in Food Network Kitchen, farro is “often added to soups and risotto but works as a terrific substitute for rice in this easy stir-fry.”

Just as an ordinary stir-fry stars colorful veggies and a tangy sauce, so too does this quick-fix dinner, featuring vibrant carrot, peas and pea sprouts. Scrambled eggs give the stir-fry added heft, while chopped ginger and rich soy sauce add bold flavor and cool scallions deliver a welcome freshness. Since the farro can be boiled and cooled a day ahead, the rest of the stir-fry comes together in a hurry — all you’ll need to do is warm it up, just as you would cooked rice — which means that it’s indeed possible to turn out a healthy, satisfying supper on even the busiest of weeknights.

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Revamp Your Desk Lunch with Just-Add-Water Meals

by in Recipes, January 11th, 2016

Avoid the sad-desk-lunch rut in 2016 by kicking things off with these genius just-add-water meals from Food Network Kitchen. No matter if your limited office “kitchen” doesn’t even have a microwave. All you need is boiling water from the coffeemaker and you’ve got a hot, satisfying lunch. Read more

“Let’s Get This Party Popping” — Testing the Cutthroat Kitchen Sabotages

by in Shows, January 10th, 2016

The garlic crusher, lemon squeezer, apple corer — each seems to serve only one purpose in the kitchen. But on tonight’s all-new episode of Cutthroat Kitchen, one chef proved that another such item, the popcorn popper, isn’t just for popping kernels. The name of the game was jalapeno poppers, and a sabotage forced a competitor to make that dish using only a traditional tabletop popcorn machine for a sole source of heat. Before host Alton Brown auctioned off this downright diabolical challenge, the Cutthroat culinary crew got to work in the latest installment of Testing the Sabotages to make sure it was in fact feasible.

“Let’s get this party popping,” food stylist Abel Gonzalez joked as he prepared to drop his stuffed and breaded jalapeno into the pot of hot oil within the machine. Though it may seem easy enough to let the popper cook in the oil, he noted that there’s “a spinning, agitating device” inside the small container, and it would “mess with my poppers,” he said. “I don’t know if it’s going to, like, knock most of the breading off,” he added. While the breading stayed mostly attached to the pepper, removing the popper from the oil proved to be trickiest moment of the test. “This isn’t as easy as it looks,” Abel said as he tried to maneuver his tongs into the machine and grab the popper. He managed to grab it once and for all, and what emerged from the oil was indeed a jalapeno popper that he deemed “pretty decent.”

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One-on-One with the Latest Recruit Eliminated from the Blue Team — Worst Cooks in America

by in Shows, January 10th, 2016

Blue TeamThis season on Worst Cooks in America, 14 new hapless home cooks have joined the ranks to be mentored by chefs Tyler Florence and Anne Burrell. Split into the Blue Team and the Red Team, the recruits face new cooking challenges every week, gathering new cooking skills until just two finalists remain to face off in the last cook-off. That winner will walk away with $25,000 in cash, and his or her mentor will win bragging rights. Unfortunately, every week the two lowest-scoring recruits will be kicked out of Boot Camp. They lose the chance to win the prize money, but they leave with new skills learned from their mentors.

Every Sunday night, FN Dish has the exclusive interviews with the eliminated recruits, one from the Red Team and one from the Blue Team.

Find out who on the Blue Team went home.

One-on-One with the Latest Recruit Eliminated from the Red Team — Worst Cooks in America

by in Shows, January 10th, 2016

Red TeamThis season on Worst Cooks in America, 14 new hapless home cooks have joined the ranks to be mentored by chefs Tyler Florence and Anne Burrell. Split into the Blue Team and the Red Team, the recruits face new cooking challenges every week, gathering new cooking skills until just two finalists remain to face off in the last cook-off. That winner will walk away with $25,000 in cash, and his or her mentor will win bragging rights. Unfortunately, every week the two lowest-scoring recruits will be kicked out of Boot Camp. They lose the chance to win the prize money, but they leave with new skills learned from their mentors.

Every Sunday night, FN Dish has the exclusive interviews with the eliminated recruits, one from the Red Team and one from the Blue Team.

Find out who on the Red Team went home

San Francisco’s Best Cheap Eats

by in Restaurants, January 10th, 2016

Dim Sum

In a city famed for its food, where even sandwiches and salads can push $20, finding cheap eats is a challenge. From Mexican taquerias to upscale French brasseries and everything in between, we found some of the best under-$10 meals without resorting to a burger or a food cart.

Click here for the full gallery of 15 top Fog City finds.  Read more

All-in-One Chicken Spaghetti — Most Popular Pin of the Week

by in Community, January 10th, 2016

Chicken SpaghettiOn nights when you don’t have time to execute multiple meal components to turn out a full, hearty dinner, look no further than this week’s Most Popular Pin of the Week, a top-rated casserole from The Pioneer Woman. Ree Drummond’s easy, cheesy suppertime staple combines shredded chicken, fresh peppers and a creamy mushroom sauce with spaghetti to create a stick-to-your-ribs favorite that will feed a crowd.

For more satisfying recipes, check out Food Network’s Let’s Cook Comfort Food board on Pinterest.

Get the Recipe: Chicken Spaghetti