by Amy Reiter in News, September 20th, 2016
by Allison Milam in Recipes, September 19th, 2016
Next time you call a food “scrumdiddlyumptious” — and there should be a next time, even if there has never been a first time — and someone tells you that’s not a real word, you can tell them with assurance that it absolutely is.
Who says? The Oxford English Dictionary, actually. The august linguistic arbiter has seen fit to mark what would have been author Roald Dahl’s 100th birthday by including and/or revising the definitions of a bunch of Dahl-related words — those he coined or popularized in his vast and beloved collection of written works — in its latest quarterly update.
by Lauren Piro in Family, Recipes, September 19th, 2016
We’re all better with a little beauty sleep, and the same goes for oatmeal, if you’re asking us. For those arriving late to the overnight-oats craze, let us tell you one thing: A little magic happens when unassuming oats are left to soak in milk (or whatever milk alternative you fancy) overnight. While you’re sleeping, they soften up just right, laying the perfect foundation for whatever fruits, spices or nuts you’re looking to throw in there too. They also are a total godsend in the make-ahead department, making mornings easy-breezy.
If you’ve never tried making Overnight Oatmeal before, or if you’re looking for new ways to prep yours, we’ve got creative, easy-to-make assemblies that’ll change your morning routine in all the right ways, whether you take your oats cold or hot.
by Nora Horvath in Recipes, September 19th, 2016
It’s an hour before dinner and your kids are clamoring (“starving,” they say dramatically) for a snack. But your snack selection must be wise — if the pre-meal nosh is too big, they won’t want dinner at all. Try these tasty (but tiny!) options to appease your peckish crew as you get the main course ready.
Italian Ice Pops (above)
Giada De Laurentiis pairs frozen raspberries with mint for a tart, frozen snack you can easily make in an everyday ice cube tray — no over-sized pop molds required.
by Allison Milam in Events, September 19th, 2016
While burritos and wraps typically have a meaty element stuffed inside, swapping the usual beef, pork or chicken for hearty substitutes like beans and fresh veggies will give you a burrito that’s every bit as filling as the classic recipe without sacrificing flavor.
This Brown Rice and Bean Burrito (pictured above) has many of the best fixings of a meaty burrito — cheddar cheese, rice and a simple guacamole made from mashed avocado and lime — but it stars black beans instead of meat. After layering the guac, beans, cheesy rice and carrots in a tortilla, add a dollop of your favorite store-bought salsa for a little extra bite. Bonus: These burritos are ready to eat in only 15 minutes, making them ideal for a busy Monday night.
by Emily Lee in Recipes, September 18th, 2016
This year marks the fifth anniversary of Feast Portland in Oregon, the annual celebration of America’s vibrant food culture, with a special emphasis on Portland and the Pacific Northwest’s culinary footprint. If you’ve ever been to a food festival, you know that saving room in your stomach for bite after bite is tricky business. But there are some morsels that we couldn’t help but go back for more of. As the weekend wraps up, these are the best bites we ate at Feast this year.
One of our favorite meals of the entire week is brunch, and Sunday’s Brunch Village event lineup was jam-packed with early morning favorites. The Fried Chicken Biscuit with Pimento Cheese (pictured above) from John Gorham’s team at Toro Bravo was one worth braving a snaking line. The chicken was juicy, spiced and perfectly crispy, the biscuit was uber-buttery, and the pimento cheese slathered on top provided a creamy bite.
by Maria Russo in Community, September 18th, 2016
We love newfangled food trends just as much as the next Instagram addict, but something about this cool fall weather has us craving simple, comforting classics. Very few flavor combinations bring us back to the basics like that of sweet-tart apples and creamy cheddar cheese, a time-honored pairing that’s so simple in theory yet gastronomically complex. Apple pie laced with sharp cheddar, smooth apple-and-cheddar bisque — there are dozens of forms that this sweet-and-savory flavor union can take. So, as we work up to another season of comfort food, here are a few of our favorite iterations of the quintessential fall combo.
Curried Squash Soup with Apple-and-Cheddar Melts
Rachael Ray builds her gooey cheese melts by layering sharp cheddar and Gala apple slices between thick slabs of white bread. But first she spreads a generous dollop of sweet mango chutney across each bread slice. When you dip your sandwich into the spiced squash soup, the chutney will blend nicely with the sweet and aromatic curry in every bite.
by Amy Reiter in News, September 18th, 2016
There’s no question that chicken is a go-to pick for weeknight dinners and dressed-up meals alike. But sometimes the beloved grilled chicken breast just doesn’t cut it, and when that happens, it’s time to inject bold flavors, as Giada De Laurentiis does in this week’s Most Popular Pin of the Week. Quick to prepare and healthy to boot, these chicken roll-ups feature a savory filling of prosciutto and spinach, plus a sprinkle of nutty Parmesan cheese for a welcome bite. Round out the chicken with a lemony sauce for an impressive finish.
For more dinner ideas, check out Food Network’s Let’s Cook: Main Dishes board on Pinterest.
Get the Recipe: Chicken Saltimbocca
by Lauren Piro in Recipes, September 17th, 2016
Pop vocabulary quiz! A “coffee cabinet” is: A) a piece of furniture in which you store your coffee, your trusty coffeemaker and all the other coffee-related paraphernalia you never use but are certain you will someday; or B) a milkshake-like beverage people drink in Rhode Island.
by Maria Russo in Recipes, Shows, September 17th, 2016
If you’re in Munich today, we bet you’ve got a pretzel in one hand and a beer stein in another (don’t spill!). It’s the first day of Oktoberfest, the annual German festival that started over 200 years ago as a royal wedding celebration. Can’t make it to Bavaria this year? You can host an Oktoberfest-themed shindig at home with these recipes. Some buck tradition, but that’s all right: They all go great with a cold beer.
Bratwurst Stewed with Sauerkraut (above)
Sausage is a necessary Oktoberfest element, and Michael Symon’s brats are super-savory after a slow simmer with garlic and onions.
The secret is out: To cook a successful dish at home, you need not have a long, intricate recipe on hand or even any recipe at all. Sometimes, a simple how-to for the process or a general method for creating it will suffice. On this morning’s all-new episode of The Kitchen, the cast hosted a Recipe-Free Show, complete with savory and sweet eats and drinks, from saucy meatballs to a buttery fruit crisp, that are easy enough to put together without a recipe. Check out the cast’s easy ideas for making a trio of go-to salad dressings, each quick to prepare and ideal for no-recipe cooking.
Sunny’s Grilled Chicken and Kale Salad with Creamy “Equal-Parts” Harissa Salad Dressing
The name of the game here is 1/4 cup — keep that measurement in your mind. Just as the title suggests, this rich dressing boasts equal parts (1/4 cup) of mayonnaise, tangy buttermilk, spicy harissa and two kinds of fresh greens: cilantro and scallions. Once that mixture is whisked, it’s ready to be tossed with Sunny’s kale salad, which is studded with juicy chicken and grapes.