Tag: All Posts

We Asked, You Cooked: Ina’s Crispy Mustard-Roasted Chicken — Fan Photos

by in Community, March 17th, 2015

We Asked, You Cooked: Ina's Crispy Mustard-Roasted ChickenIt’s no secret that Food Network fans are passionate about watching their favorite chefs take over the kitchen on TV, but for many of you, you’re just as excited to man the stovetop in your kitchen at home as you cook up Food Network’s best-ever recipes. Recently we asked fans to try their hands at an Ina Garten classic — Crispy Mustard-Roasted Chicken, one of FoodNetwork.com’s most-popular recipes — and take a picture of the finished product. In true superfan sprit, you surely delivered with droolworthy photos. Check out FN Dish’s picks below for the most-enticing shots, then get the recipe for Ina’s easy-to-make chicken dinner.

From Nancy Sutherland Graver: Pictured above

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Green Pizzas for St. Paddy’s Day, Plus 6 More Spring Pies

by in Entertaining, Holidays, March 16th, 2015

Pizza is the perfect food for entertaining — a crowd-pleaser with unlimited options for sauce, cheese and toppings. We started with one basic dough recipe and explored some creative combinations of ingredients that celebrate spring. If you’re willing to break with corned-beef-and-cabbage tradition, the naturally green pizzas are perfect for St. Patrick’s Day gatherings. Read more

Creamy Jalapeno Popper Macaroni and Cheese — Meatless Monday

by in Recipes, March 16th, 2015

Creamy Jalapeno Popper Macaroni and CheeseMacaroni and cheese isn’t exactly begging to be transforming; the classic version, with its sharp cheddar bite and golden-brown topping, is, of course, one of the best comfort foods ever. But that doesn’t mean it can’t be dressed up to become an even more wow-worthy version of itself. Enter: Creamy Jalapeno Popper Macaroni and Cheese.

The gooey richness and subtle spice you love in jalapeno poppers is baked into Food Network Kitchen’s indulgent mac and cheese (pictured above), a big-batch casserole that’s impressive enough to make for guests yet easy to prepare in less than an hour. In addition to tender sauteed fresh jalapenos, pickled jalapenos are mixed into the smooth cheddar-Gruyère cheese sauce for especially bold flavor — but don’t let the fear of too much heat scare you. The chefs in our Food Network Kitchen explain that the result is simply “pleasantly spicy.” Before baking, blanket the dish with buttery panko and fresh jalapeno slices to guarantee a crispy, crunchy topping.

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Here’s to a Sweet Season Ahead with the New Series Spring Baking Championship

by in Shows, March 16th, 2015

Spring Baking ChampionshipAs temperatures begin to warm with the turn to spring, the competition in the kitchen heats up as eight of the country’s most-talented bakers compete on Food Network’s new series Spring Baking Championship, premiering Sunday, April 26 at 9|8c. Bobby Deen hosts this sweet competition, in which contestants attempt to rise to the occasion with their springtime treats and win a sweet spot in the hearts of judges Duff Goldman, Nancy Fuller and Lorraine Pascale. Only one winner will take home the grand prize of $50,000 and the title of Spring Baking Champion.

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7 Ways to Put Peanut Butter and Jelly on More Than Just Bread

by in Recipes, March 16th, 2015

Peanut Butter and Jelly BarsWhether you grew up finding smushed PB&Js in your lunchbox or you’ve graduated to enjoying Jeff Mauro’s next-level version (it’s fried!) as a grownup, there’s no denying that peanut butter and jelly are simply better together. But that doesn’t mean the only way to enjoy these fan-favorite spreads is by slathering them on two slices of spread. From layered dessert bars and filled cupcakes to cool, creamy milkshakes, read on below for seven of the ultimate ways to mash up PB&J.

Peanut Butter and Jelly Bars (pictured above): Ina smoothes a sweet jam (she opts for raspberry, but you can use any flavor) atop a buttery peanut butter crust before finishing the bars with third and fourth layers: creamy peanut butter frosting and chopped nuts for welcome crunch.

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“This Is Better Than a Regular Tuna Melt” — Testing the Cutthroat Kitchen Sabotages

by in Shows, March 15th, 2015

Though it just so happens that many sabotages lead Cutthroat Kitchen chefs to turn out inferior dishes, thanks to the oddball ingredients and haphazard tools, each challenge is — believe it or not — designed to ensure that the competitors have what they need to succeed. That’s where Testing the Sabotages comes in; before a sabotage is sold at auction, the Cutthroat Kitchen culinary crew must attempt it behind the scenes to ensure that it is indeed fair for contestants.

In the latest test, on a spicy-tuna sushi swap-out during a tuna melt challenge, it turned out that this challenge not only allowed for a successful tuna melt, but ultimately set the scene for creating a sandwich far superior to the original. Food stylist Hugo Sanchez hollowed out sushi rolls to excavate the seafood inside, and after he combined the fish with a bit of mayo, plus fresh green and purple onions, and then mounded the mixture with cheese between slices of bread, the resulting dish turned out “better than a regular tuna melt,” he proclaimed. “It’s got a little spice, which I normally wouldn’t have added.”

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Croque Madame Sandwich — Most Popular Pin of the Week

by in Community, March 15th, 2015

Croque Madame SandwichWhen it comes to finishing touches on a plate, there’s not much that doesn’t benefit from an egg on top, including this week’s Most Popular Pin of the Week. Without an egg, France’s version of a specialty ham-and-cheese sandwich is a simple croquet monsieur, but when dressed up with golden, runny egg, this richly indulgent sandwich layered with indulgent, creamy bechamel sauce becomes an over-the-top beauty called a croque madame. Follow Alex Guarnaschelli’s lead and opt for Gruyère cheese to add a rich, nutty taste to the sandwich.

For more ways to celebrate the everyday egg, check out Food Network’s Put an Egg on It board on Pinterest.

Get the Recipe: Croque Madame Sandwich (pictured above)

Sweet vs. Savory Snack Mix: Which Is Better?

by in Food Network Magazine, March 15th, 2015

Why is snack mix so addicting? Filled with a variety of crunchy goodies, each handful is slightly different, making it hard to stop at just one. You keep digging in with the hopes of scooping up your favorite bites. Whether you make your own snack mix or buy it at the store, pretzels, chips, cereal and nuts are all popular ingredients. The question becomes whether you opt for the more traditional garlicky seasoning or the sugary version, which will satisfy your sweet tooth.

Food Network Magazine wants to know which side you’re on. Vote in the poll below and tell FN Dish whether you prefer sweet or savory snack mix.

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Top 5 Green Foods for St. Patrick’s Day

by in Holidays, Recipes, March 14th, 2015

St. Patrick’s Day revelers are known for wearing green, covering themselves in shamrocks and celebrating to excess. And if there’s one thing an excessive celebration requires, it’s sustenance. When planning the meal for a group gathering, keep the theme of the day going by making an entirely green feast, from start to finish.

Though you’ll probably want to save dessert until the end, a showstopping cake (prepared in advance and waiting for you at home) like this Green Velvet Layer Cake (above) is absolutely essential. Green food coloring turns the layered cake into a stunning emerald centerpiece that’s topped with fluffy buttercream frosting.

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7 Meatloaves That (Might) Beat Grandma’s

by in Recipes, March 14th, 2015

Food can bring back so many different memories from childhood — family meals around the dinner table, weeknight dishwasher duties, Mom’s failed attempt at homemade sushi — but it’s hard to beat the comforting tastes and memories that come with a slice of meatloaf. Let’s face it: Meatloaf is basically a giant meatball, and no one is mad about that. Juicy ground meat and soft veggies only get better with a big dollop of that classic, sweet sauce. But just like every other classic dinner, there are tons of new spins on the original recipe, like vegetable-packed versions and even meatloaf muffins. Read on for some new ideas on how to take this hearty classic to the next level.

Dad’s Meatloaf with Tomato Relish (pictured above)
There’s bacon on top — need we say more? If the bacon doesn’t sell it, the tomato relish will. It’s got all of the classic flavors of a meatloaf sauce, but with some fresh ingredients and great texture. Everything comes together for a sweet, salty, tangy feast.

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