Tag: All Posts

One Recipe, Two Meals: Chicken Kebabs

by in Family, Recipes, March 3rd, 2016

One Recipe, Two Meals: Chicken KebabsOnce a month Bev Weidner, of Bev Cooks fame and the mom of adorable twin littles, stops by to share an easy, one-two approach to dinner to keep everyone happy: Start by making one classic recipe for the kids in the house, then dress up that same dish with bold flavors for the adults.

Oh, heeeeey. We’re making kebabs — for everyone! Even the little ones are included.

Kebabs don’t have to be insanely fancy. They’re kind of the perfect food for any and all generations. What’s not to dig about bite-size pieces of grilled meat and veggie bliss, right?

Today I’ve basically prepared one meal, but I’ve tweaked it that way for them first, then this way for you. But I’m not about say “winner, winner chicken dinner” because I like having human friends.

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Guy’s Grocery Games-Inspired Cheesy Stuffed Plantains

by in Recipes, Shows, March 2nd, 2016

stuffed plantainContestants were expected to serve up a sweet-and-savory breakfast in Round 1 of this week’s Guy’s Grocery Games, and there were some interesting combinations. (Banana split for breakfast, anyone?) But what truly caught our eye was a plantain hash that instantly reminded us of a very real and traditional sweet-and-savory South American dish called Plátanos Asados con Bocadillo y Queso — which is baked plantains stuffed with cheese and guava paste, and it’s delicious.

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3 of a Kind: New-School Hot Toddies

by in Restaurants, March 2nd, 2016

According to Colicchio & Sons’ beverage director, Patrick Bennett, the hot toddy — whiskey, hot water, lemon and honey — has an interesting history. While experts agree on where the cocktail originated, the why is debatable. With Scottish roots, the hot toddy is believed to have been designed as either a remedy for a winter cold or a way to make Scotch whiskey more palatable for women. Or perhaps it was the vessel in which it was served — a teacup — that ladies found so appealing. In any instance, it is a heartwarming cocktail that certainly will get you through the last weeks of winter. Here are three restaurants serving their own unique spins on the classic.
Photo by Randy Schmidt for Borgne

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Is There a Cereal Generation Gap?

by in News, March 2nd, 2016

Is There a Cereal Generation Gap?Is eating cereal for breakfast a generational thing: something relished by baby boomers, nostalgic for the crunchy and sweet morning manna of their youth, and disdained by millennials, too lazy to wash their bowls?

That’s the conclusion reached by Kim Severson in a recent New York Times article.

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8 Minestrone Soups to Make Right Now

by in Recipes, March 2nd, 2016

Winter MinestroneMinestrone, that warming soup traditionally packed with vegetables, beans and pasta, can be a hearty appetizer to any meal or a filling entree on its own. Try the classic recipe with kidney beans and crushed tomatoes, or check out one of our favorite twists on this comforting dish, featuring gnocchi, ground beef or dill for added flavor.

Winter Minestrone (pictured above)
Giada De Laurentiis adds pureed cannellini beans to her minestrone to create a thick broth without any cream.

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All-in-One Casseroles That Will Save Your Sanity Come Dinnertime

by in Family, Recipes, March 1st, 2016

Chicken Tetrazzini Casserole with Cauliflower“I have plenty of time on my hands, so let’s really stretch out the dinner-making process,” said no busy parent ever. That’s why this list of all-in-one dinners will change your approach to mealtime. Each casserole includes protein and veggies, so there’s no need to make a meal with multiple components. (And if you’re worried about picky eaters who may not like the look of certain items come 6 o’clock, a bowl of crunchy raw veggies and dip is an instant side almost everyone enjoys every time.)

Chicken Tetrazzini Casserole with Cauliflower (pictured above)
With egg noodles, mushrooms, chicken breasts and a whole head of cauliflower, this creamy casserole already sounds like a winner. But it’s got one more beloved feature up its sleeve: a crispy panko crust.

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Your Kitchen Could Be Featured in Food Network Magazine!

by in Food Network Magazine, March 1st, 2016

ina garten's kitchenDo you love your kitchen as much as Ina Garten loves hers? Food Network Magazine is looking for an amazing kitchen to feature in the upcoming readers’ choice issue. The white painted-wood cabinets and Sub-Zero refrigerators (yes, plural) in Ina’s Hamptons abode are spectacular, but Food Network Magazine has a feeling that fans across the states are cooking in some equally awesome kitchens at home.

Think yours has what it takes? Share your best pics on Instagram with the tag #FNMKitchen by March 7! (Your account must be public.)

The 12 Best Bites from the 2016 South Beach Wine & Food Festival

by in Events, February 29th, 2016

2016 South Beach Wine & Food FestivalWe’re back from the beach, now in New York City instead of walking around the seaside tents and tasting all manner of Italian bites, juicy burgers and smoky meat that the South Beach Wine & Food Festival had to offer last weekend. Though the Festival’s landmark 15th year may have officially ended with Sunday night’s Lucky Chopsticks event, showcasing Asian-inspired eats, we’d still like to daydream about the days and nights we spent digging into fried bologna, burgers dripping with cheese sauce and thick-cut bacon. Join us as we look back on these and more of our most-memorable savory and sweet selects from a jam-packed weekend.

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Foodie Call With Justin Warner: Maryland-Style Crabs

by in Food Network Chef, Shows, February 29th, 2016

This week on Foodie Call, Justin Warner hangs with Mo Rocca (whom you may have spotted cooking in your grandmother’s kitchen recently). Watch as they get up close and personal with a delicacy from their home state: Maryland crabs.

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Soft Scrambled Eggs with Brie — Meatless Monday

by in Recipes, February 29th, 2016

Soft Scrambled Eggs with BrieOn their own, scrambled eggs can satisfy a craving for simple comfort food, and since they take just minutes to prepare, they’re often a go-to pick for speedy meals any time of day. But when you take just a bit more care about exactly how they’re scrambled and then dress them up just a bit, the results are anything but ordinary.

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