by Allison Milam in Holidays, May 10th, 2014
by Amy Reiter in News, May 9th, 2014
Before Mom even rolls out of bed on Mother’s Day, show her you care with a cheery breakfast-in-bed spread. With this easy option, the egg whippers, pancake flippers and table setters in your life — aka the kids — can lend a hand without waking Mom.
If Mom has so much grace she can balance a plate of pancakes with maple syrup in bed, you should undoubtedly flip some of Trisha Yearwood’s blueberry pancakes. Whether from a box or made totally from scratch, a short stack is sure to start Mom’s day off right. Or, let the kids dip thick slices of brioche or challah in a sweet egg mixture for the Perfect French Toast.
by Virginia Willis in Recipes, May 9th, 2014
Does your state have an “official state snack?” Utah has Jell-O. (The state’s residents consume more of it per capita than any other state in the U.S., The Wire notes.) In South Carolina, it’s boiled peanuts, a “truly Southern delicacy.” In Texas, tortilla chips and salsa have been so honored for their popularity and proud tradition. Illinois adopted popcorn as its official snack in 2003.
Now New York is taking steps toward designating its own official state snack: yogurt. On Tuesday, members of the New York State Senate engaged in a spirited, comically protracted debate over the spoon-able fermented dairy product’s worthiness to wear the “state stack” mantle.
Given that yogurt production is big business in upstate New York and that the state is now, as the bill notes, “the number one processor of yogurt in the country,” you might expect it have slid smoothly through the Senate. In fact, after the bill, initiated by a class of fourth-graders (awww), was introduced for a vote by its sponsor, State Sen. Michael Ranzenhofer, things got a little messy.
by Amy Reiter in News, May 9th, 2014
While working on my first cookbook, I got into a squabble with my editor over a recipe title. I had created a grits casserole recipe called “Funeral Grits,” and my Harvard-educated, California-residing editor was appalled. She said no one would want to cook something associated with a funeral. I countered her argument, noting that a bowl of grits after a funeral would evoke comfort, not sorrow.
Who wouldn’t want a bowl of creamy, comforting grits when feeling sad? Comfort food means safety, satisfaction and simplicity. Grits are easy to prepare, can be a main meal or a side dish, will hold for hours in a low oven and reheat wonderfully as leftovers, even in the microwave. I’m suggesting this Grits Casserole for Mother’s Day breakfast or brunch. It’s easy enough that Dad can help the kids make it the day before or that morning. And, worst-case scenario, if the lady of the house has to cook her own Mother’s Day Grits Casserole, it can be made ahead by her too! Read more
by Marisa McClellan in Recipes, May 9th, 2014
What’s in Your “Cantry”? When you think of health food, you probably don’t think of reaching for your can opener. The Canned Food Alliance, a consortium of steel producers and can makers, is trying to change that. The alliance is in the midst of a full-on push to reposition canned foods as a convenient, healthy option; to lobby to ensure canned foods are included in federal programs; and to commission nutritional studies to underscore the wonders of canned food, sales of which have waned over the last decade. The industry wants consumers to embrace a new word, “cantry,” which it would like to see replace “pantry” in Americans’ vocabulary. “Cantry”? Well, I guess they can … try. [Reuters]
Everything Old Bay Is New Again: Old Bay Seasoning, now celebrating its 75th anniversary, is poised to break free of its Mid-Atlantic regional confines and claw its way, crablike, into the national spotlight. The Washington Post’s Wonkblog crunched the numbers on the spicy Maryland pantry (er, cantry?) staple and found that interest in it seems to be spiking. In fact, in recent years, Google-search interest in Old Bay Seasoning “has caught up to and appears to be surpassing interest in Tabasco for the first time,” Wonkblog reports. Impressive. Here’s hoisting a Flying Dog Dead Rise Old Bay Summer Ale in your honor, Old Bay. Yes, now you can get a beer that tastes like summer in Baltimore. No crab mallets needed. [Washington Post]
by Maria Russo in Holidays, Shows, May 9th, 2014
Mother’s Day is always a touch bittersweet for me because I live a country away from my own mom. I moved to Philadelphia from Portland, Ore., in my early 20s, intending to stay just a couple of years. Instead I made friends, went to grad school and eventually met my husband. As much as I miss the West Coast, Philly has become home.
So these days I celebrate Mother’s Day by packing up a box of goodies, shipping it to my mom and scheduling a Sunday morning Skype date so I can “be” there while she opens it up.
The distance doesn’t stop me from planning an imaginary Mother’s Day meal. (Other people play fantasy sports. I fantasy meal plan.) To start, I’d put out some softened chevre, a few baguette rounds and a jar of rhubarb chutney. The main event would be a roast chicken with lemon, and with it I’d serve Ina Garten’s White Bean and Arugula Salad, good crusty bread from a local bakery and some broiled asparagus.
by Joseph Erdos in Shows, May 8th, 2014
Mother’s Day is just a few days away, and surely no one deserves a relaxing afternoon at the spa more than Mom. While it may be too late to score her an appointment at your local spa, there’s indeed time to pamper her at home — and with goods you likely already have on hand in your kitchen.
On tomorrow’s all-new episode of The Kitchen, the co-hosts are celebrating moms with brunch, dinner and dessert ideas worthy of the day, plus a few homemade spa products. These easy-to-do concoctions — all created with edible goods like egg yolks, orange juice, sugar and olive oil — will help fortify and repair Mom’s nails and smooth her skin. Check out the simple how-tos below, then tune in to The Kitchen tomorrow at 11a|10c to watch Katie, Sunny and Marcela try out these products on two willing spa subjects: Jeff and Geoffrey.
by Allison Milam in Recipes, May 8th, 2014
Among the many things that define the United States, foods are at the top of that list with a specialty for every region. In the past five weeks, FN Dish has had you, the fans, vote on your favorite regional dishes to celebrate the series America’s Best Cook, airing Sundays at 9|8c. On the show, home cooks from the four corners of the country are mentored by Food Network chefs and battle it out for a chance at winning the title of best cook.
This bracket challenge began with 16 dishes that you voted on, and round by round, the dishes were narrowed down until just two dishes remained: tacos and barbecue, basically West vs. South. Today, FN Dish is revealing your winner.
by Amy Reiter in News, May 8th, 2014
On a lazy weekend morning, whether you set an alarm or not, what better way to wake up than with melted cheese stringing from a pan to your plate? FN Dish is down for cheesy dishes all day long, but some of our favorite cheesy sides are a match made in heaven for eggs, sausage, toast and more. Especially with these recipes on your plate, you can bet a weekend brunch featuring cheesy sides is in the works.
Peeling and shredding potatoes can be a process, especially when you wake up hungry. Buy frozen hash brown potatoes — pre-peeled and shredded — to satisfy a last-minute potato craving. Easy Cheesy Potato and Sharp Cheddar Hash is so crispy and good that you won’t need ketchup.
This Southern staple is made that much better when a cheesy trinity is involved: Food Network Magazine’s Bruleed Cheese Grits are rich with a blend of cheddar, Gruyere and gouda. Placing the grits in the broiler at the very end leaves the cheesy top nice and bubbly.
Now that spring is really and truly finally here (oh, please, let that be so), greenery is everywhere: on the trees, on our lawns and even in our blenders. Interest in green smoothies — healthy, hydrating blended drinks made with fresh leafy green vegetables, like spinach, kale, chard or collard greens, or green herbs, like mint, parsley, cilantro or basil — seems to be peaking, piqued, perhaps, by New York Times Recipes for Health columnist Martha Rose Shulman’s recent paean to verdant beverages.
Martha overcame her longtime reluctance to green drinks not long ago and dedicated herself to concocting some she could really relish, experimenting with fruits like bananas, pears, blueberries and pineapples, and ingredients like fresh ginger, which she said “made these drinks sing.”
“The drinks are loaded with phytonutrients and they’re filling,” she concluded. “They are definitely meals in a glass. When I was testing the recipes I enjoyed every sip and felt very energetic for hours afterward. So no more rolling my eyes: I’m a green smoothie convert.”
Martha’s zeal for green smoothies may be new, but plenty of bloggers have been singing their praises — and sharing tips and recipes — for some time.