We know of something a little sweeter than victory: It’s candy. And we mean lots of it. This Sunday, when the New England Patriots face the Denver Broncos, and the Arizona Cardinals take on the Carolina Panthers, deck your face-off festivities with colorful candy creations that show your team spirit loud and proud. Even with the mounds of spicy wings, pools of dip and mountains of nachos, these decorations will be the real touchdown at your game-day party, no matter which team you’re rooting for.
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One of the many lessons I learned about food while living in Italy was simple: Pasta night does not have to mean spaghetti with red sauce. Think quick pan sauces with bacon or lemon juice, or cheesy baked pasta casseroles instead. These are nine simple, delicious ways to branch out in the world of pasta.
Chicken Fettuccine Alfredo (pictured above)
25 minutes and a handful of ingredients — that’s all it takes to put together this creamy, dreamy pasta.
Want a twist on your basic spaghetti and red sauce? Try a light and airy version from Giada De Laurentiis, dripping in olive oil and fresh lemon juice and dusted with cheese.
The deep cold has officially arrived and that means lots of time spent cozying up with your favorite comfort foods. This weekend your favorite chefs (and recruits!) are serving warming dishes that’ll make you forget all about the mercury falling. First up, Ree Drummond is making a Tex-Mex dinner that includes carnitas and a cheesy refried bean casserole. After that, Trisha Yearwood is spending an evening around the campfire with quinoa corn chowder and the ultimate s’mores bar. On The Kitchen, the co-hosts will be concentrating on all things stuffed, like stuffed peppers, ham- and cheese-stuffed chicken breasts, and even a Bloody Mary with a stuffed garnish. Then, Valerie Bertinelli is hosting a chick flick marathon with a friend, actress Faith Ford, complete with slow-cooked red beans and rice, and classic gooey brownies are for dessert.
By Lauren Haslett
We love all of our Food Network fans, though we can’t help but get a little extra excited when we find out one of our favorite celebrities has been following what we do here at Food Network. And recently, none other than the Queen of the Vegas Strip, Ms. Britney Spears, was revealed to be one of those fans.
Since I was about 3 years old, my mom instilled a belief in me: Fridays were for shopping. Every Friday we’d meet my aunt, cousin and grandma for lunch, then head to the nearest mall, where we’d stay for hours (seriously hours) and shop till we dropped. It was probably only about three hours or something, but three hours in kid years? May as well be two weeks.
I just know we were there for a loooong time.
Our snacks at the mall usually came down to two options: Pralines ‘N Cream ice cream from Baskin-Robbins (my grandma’s No. 1 choice) or Orange Julius drinks (preferably a pina colada for me) all around. It was totally dependent on the mood, as those are fairly different options, right?
Potatoes are the perfect comfort food. Though these super-satisfying root veggies might not lend much in the way of flavor, that’s actually the perk. They work as a blank canvas, becoming whatever you want them to be — the salty crisps, soul-soothing casseroles and mashed mainstays that your family can’t get enough of — with just a little bit of love.
Instead of filling individual potato skins for the twice-baked classic, load everything but the skins into a casserole dish fit for a crowd Ree Drummond’s Twice-Baked Potato Casserole (pictured above). Just like the original, the cheesy, bacon-laced side reaches new heights with two stints in the oven.
How is that the simple combination of hot sauce and butter, otherwise known as Buffalo sauce, can make everything seem right with the world? We know the beloved flavor best as the sticky-spicy coating on baked or fried chicken wings. But if you’ve been reserving Buffalo sauce for chicken and chicken alone, then you’ve barely scratched the comfort-food surface. Meatballs, pulled pork, macaroni and cheese, and even cauliflower are all suitable canvases for this brilliantly easy sauce. You can even customize the basic recipe by adding in barbecue sauce for a sweet, tangy note — or you can swap out the butter for lower-fat alternatives, like chicken broth, maple syrup and lime juice. Here are just a few ways that you can expand your Buffalo horizons.
Buffalo Drumsticks (pictured at top)
We had to include this one — it’s a classic for a reason. Remember to pop the drumsticks back in the oven for 10 to 15 minutes after tossing them in the Buffalo sauce. This locks in the flavor and ensures crisp, golden skin.
This week the contestants on Chopped Junior were faced with some interesting beverage ingredients in the mystery baskets, like cream soda in the appetizer round and horchata for dessert. In case you’re not familiar with horchata, it’s a super-refreshing Mexican drink that is made from rice, sugar and cinnamon. The rice is soaked in water and then blended with sugar and sometimes almonds into a very fine pulp. It’s then strained, mixed with water and served chilled, usually over ice.
If you don’t know what pork roll is, you’re clearly not from New Jersey. Known regionally by brand names such as Taylor ham, Case or Trenton, it’s a cured and smoked processed meat that tastes like a spicy and salty version of SPAM (though it’s sold in a roll, rather than a can). It’s also the main ingredient in a signature breakfast sandwich along with American cheese and a fried egg. Outside Jersey, it’s long been popular in parts of Philadelphia and Delaware, but today the sandwich is evolving and expanding geographically, thanks to chefs who share a sense of nostalgia for this classic diner fare.