Tag: All Posts

No-Kid Policy Pays Off for ‘Elegant’ Italian Eatery

by in News, Restaurants, April 10th, 2017

No-Kid Policy Pays Off for ‘Elegant’ Italian EateryRemember that Italian restaurant that recently decided to reward the parents of well-behaved children with a discount? An Italian restaurant in North Carolina is taking the opposite approach — skipping the carrot and grabbing the stick.

Caruso’s, an Italian fine dining establishment in Mooresville, North Carolina — “Traditional, classy, intimate,” its website declares, in a fancy script font — has decided to ban children under 5. (“No Children’s Menu Available,” the site underscores.)

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Guy Fieri’s Flavor-Packed Spring Recipes

by in Food Network Chef, In Season, Recipes, April 10th, 2017

Tex Wasabi's Koi Fish TacosAfter what was a doozy of a winter, we are pleased to finally welcome spring (and all the yummy produce that follows). By incorporating bright veggies and fruit like asparagus, rhubarb and strawberries, you add layers of flavor to even the simplest dishes — and nobody does that better than the king of Flavortown himself. Read on below to get some of Guy Fieri‘s best-ever recipes for springtime eats.

Tex Wasabi’s Koi Fish Tacos (pictured above)
After marinating flaky cod in a mixture of lime juice and tequila, the fish is coated in coarse breadcrumbs, which means it boasts a crispy crust after a quick deep-fry.

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Chatting with the Winner of Spring Baking Championship, Season 3

by in Shows, April 10th, 2017

The final three bakers receive the news of who won.Nine bakers entered the competition in this season of Spring Baking Championship, but by the finale, only three remained to battle it out for the champion title and $50,000. Home baker Daniela, pastry chef Jordan and bakery owner Adam had their fair share of ups and downs during the competition, but in the finale, all three brought their best baking game. By the end of the final challenge, the judges saw that any one of them could take the win — that’s how close the race had become.

Read on for the exclusive interview with the Season 3 winner.

Chefs’ Picks: Easter Brunch

by in Restaurants, April 9th, 2017

Make-Ahead Green Bean Casserole
Just as varied as the selection of sweets that typically come stuffed in an Easter basket are the food-centric customs that have sprung up around the holiday. Sunday brunch is one such beloved way to celebrate the occasion, with families sitting down to a special late-morning meal steeped in tradition. Here, several chefs divulge their favorite Easter brunch classics. Read more

How to Make All-Natural Easter Egg Dyes with Food

by in How-to, View All Posts, April 9th, 2017

EggsSkip the kit this year and make colored Easter eggs with ingredients from your kitchen. You can use fruits, vegetables and even candy to make brightly colored eggs without any chemicals. All it takes is a bit of patience and some creativity in the kitchen.

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Food Network Staffer Diary: How a Trendy New Cooking Gadget Helped Change My Mind About Steak

by in Community, Product Reviews, April 8th, 2017

For the life of her, my grandmother could never understand why I wasn’t head over heels in love with steak when she, and so many of her generation, came to embrace it as the official dish of the American dream. The daughter of Italian immigrants and the first woman in her family to attend college, beef was more than sustenance for her; it was a luxury. And the fact that she could supply it on her dinner table nearly every night of the week was proof of her success.

This conviction prevailed throughout my childhood, when our dinner table featured a steady rotation of meatloaf, peppers stuffed with ground beef, spaghetti and meatballs, and tough cuts of steak. I don’t mean to sound ungrateful — because we certainly never went hungry. But I always dreaded the steak: large, grayish-brown slabs that took more than a little bit of elbow grease to slog your knife through. (Grandma feared food poisoning more than anything, so every meal she served was treated to a rigorous blast under the broiler.) “Why haven’t you touched your steak?” No one at the table was ever moved by my reasoning.

“Raising cattle takes a big toll on the environment.”

“Red meat is bad for your heart.”

“I don’t like the taste.”

Surrounded by carnivores, I longed to be left in peace with my starchy rice, soft dinner rolls and steamed broccoli.

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15 Ways to Use Boiled Eggs for Breakfast, Lunch and Dinner

by in Holidays, Recipes, April 8th, 2017

Boiled Eggs & Avocado ToastEaster is just over a week away, which means that you may be finding yourself with a few dozen boiled eggs on hand — colored or otherwise. Put them to work in these recipes below. You could end up sprinkling, slicing and serving eggs all week long, with delicious results every time.

Breakfast
Boiled Eggs & Avocado Toast (pictured above)
Just smash up an avocado and layer slices of eggs for an instant breakfast any day of the week.

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What to Watch: Fresh Spring Recipes and the Finales of Triple G Supermarket Masters and Spring Baking Championship

by in Shows, April 7th, 2017

Roasted Spring Rack of Lamb
Stay out of those April showers, and spend your weekend learning some fresh and new recipes from some of your favorite Food Network cooks. On Saturday morning, Ree Drummond is making a Glazed Baked Ham for a Sunday brunch and sharing her recipes for Fried Chicken and Pasta Primavera. Then Trisha Yearwood is making a menu of farm-fresh ingredients, the co-hosts on The Kitchen are making food-inspired bouquets, and Valerie Bertinelli is making a meal centered around her favorite ingredient: lemons.

On Sunday evening, the final four Supermarket Masters are returning to Flavortown Market and competing for a chance to go on the biggest shopping spree ever. Then, it’s a double dose of Spring Baking, and before the night is over, one champion baker will be $50,000 richer.

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Why Some People Can’t Stand Cilantro

by in News, April 7th, 2017

Why Some People Can't Stand CilantroIt’s hard to find someone who’s totally neutral about cilantro. People seem to either truly enjoy the stuff or just totally hate it. You can even find people bonding online about how much the herb — a common ingredient in many world cuisines — disgusts them.

People who like cilantro find it refreshing, vaguely citrus-y. Those who revile it often use say it tastes like soap or lotion or, conversely, something dirty and rotten, like garbage, stinky feet or bugs.

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7 Easy Easter Desserts You Can Make with Pantry Staples

by in Holidays, Recipes, April 7th, 2017

Lemon Macaroon ChicksIf you think that an Easter dessert has to be elaborate and time consuming, think again! We’ve rounded up seven super easy dessert ideas that you can make with what’s already on hand: think store-bought doughnuts-turned bunny butts, jelly beans and chocolate chips that transform macaroons into baby chicks and chocolate coated pretzels turn into sweet candy egg nests.

The best part about these treats? They’re doable at almost any age, so making Easter desserts can be a family project. Skip an extra trip to the grocery store with these festive sweets for Easter.

Lemon Macaroon Chicks (pictured at top)
These sweet little chickadees will brighten up any Easter dessert table. Make the chicks with coconut flakes, store-bought lemon curd and egg whites, then decorate with orange jelly beans for the beaks and mini chocolate chips for the eyes.

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