by Marisa McClellan in Entertaining, Holidays, March 29th, 2013
by Joseph Erdos in How-to, March 28th, 2013
I’m not sure when exactly it happened, but I can no longer bear to go out to brunch. I hate the long waits and the fact that once you do get a table, your meal proceeds at breakneck speed so the restaurant can turn your table. (I don’t dispute their right to do so. I just don’t enjoy rushing through a meal.)
And then there are the prices. As someone who does a lot of grocery shopping and cooking, I know just how much things cost, and the markups on things like pancakes, scrambled eggs and toast make me a little twitchy.
So these days, I stay home and have people over for brunch instead of meeting at a restaurant. It keeps my blood pressure in check and means that I get to flex some underutilized cooking skills.
In pursuit of brunch excellence, I’ve worked my way through crepes, homemade bagels and English muffins. While I’ve got my sights set on conquering the aebleskiver in the somewhat near future, at the moment I’m focused on making a great quiche. The thing that’s so great about quiche is that it can be made ahead and reheated. Served with a green salad and a slice of crispy bacon, it makes for a fairly fuss-free entertaining experience.
Before you start baking your quiche, read these tips:
by Gaby Dalkin in Entertaining, Holidays, March 27th, 2013
Have onions at home, or maybe turmeric, a packet of Kool-Aid or Red Hots candies? If you do, then you’re in luck, because you are on your way to creating your own homemade dyes for coloring Easter eggs. You may look at the household items and think nothing of them, but with just some water, vinegar, and a little time, you can color eggs without buying the box of dyes from the supermarket. But the best part about the project is that it’s fun to do, especially when you get the kids involved — helping color the eggs only, of course. It’s part science experiment and part fun.
Find out how to color your own Easter eggs
by Joseph Erdos in Recipes, March 26th, 2013
With Easter right around the corner, it’s never too soon to start planning — the sooner you create a plan, the more organized the day will be and you’ll wind up enjoying it more yourself.
I’m hosting Easter again this year — it’s become somewhat of a tradition. Or maybe it’s the fact that everyone knows I’m going to cook up a storm so they are all always open to coming to my house. Either way, I love it. I get to decide what’s on the menu and make things I think will please a crowd.
This year I’m going heavy on the appetizers. I want to host a fun outdoor party with plenty of cocktails and lots of delicious appetizers for my guests to choose from. That way they get to taste a lot of different things without getting totally stuffed from the ham. Not to fear, though, there will absolutely be ham, but I’m incorporating it in a little bit of a different way this time. By eliminating the centerpiece of the large-baked ham, it takes the pressure off of the long cook time and preparation. The recipes below incorporate classic flavors you’d see on an Easter table, but in a casual form — perfect for entertaining a large or small crowd.
Click here to get the menu
by Joseph Erdos in How-to, March 24th, 2013
Serving a beautiful baked ham for Easter is a percect way to celebrate the holiday (that is, unless you’re going for something different this year). And the best part about a ham, whether its bone-in or spiral-cut, is that it can easily be adapted to suit your family’s tastes. Like it sweeter? More savory? No problem. Food Network has its five most searched-for ham recipes below — each recipe is a bit different to meet your needs this holiday. You’ll find recipes from the Neelys, Ina Garten, Paula Deen, Tyler Florence and Food Network Magazine. One recipe even offers four additional glaze recipes, perfect for the family that wants to try something unique like an Asian-inspired glaze. Any of these recipes are sure to please at your holiday gathering. And don’t forget the rest of the meal — for more recipes and ideas, check out Food Network’s Easter Central.
5. Honey Baked Ham — This ham recipe from the Neelys features a simple glaze of honey, brown sugar and red pepper flakes and cayenne pepper for a bit of kick.
4. Old-Fashioned Holiday Glazed Ham — Paula Deen’s recipe for ham makes quite the holiday showstopper. The ham is decorated with pineapple rings and maraschino cherries held in place by whole cloves. A glaze made from pineapple juice, brown sugar and yellow mustard adds a nice tangy flavor.
Get the top three recipes
by Maria Russo in Family, Holidays, March 23rd, 2013
With the approaching Easter holiday, you can expect to be boiling a lot of eggs, whether you’re coloring them with the kids or just boiling a batch to serve for brunch, lunch or the holiday dinner. But when it comes to boiling eggs, do you find you’re never quite sure when they’re done? Do you get soft-boiled when you wanted hard-boiled or vice versa? Do your yolks get that green ring (a sign they’ve been overcooked)? Food Network is here to help you in the egg department, making sure that boiling eggs is the least of your worries during the holiday — after all, there’s the whole family to contend with.
Find out how to boil the perfect eggs
by Joseph Erdos in Recipes, March 21st, 2013
Easter’s coming a bit earlier than usual this year, and given the stress of meal planning and shopping for basket trinkets, it’s no wonder that you may not have had time — or even simply remembered — to carve out moments and enjoy the holiday with your kids. This weekend, spend some time with your little ones coloring eggs, decorating the house with all things chicks and bunnies or baking sweet treats to celebrate the holiday. We’ve rounded up a few of Food Network’s favorite Easter desserts, like cakes in the shape of almost-too-cute-to-eat bunnies and larger-than-life Peeps, plus springtime cupcakes and cookies, to help you make the most of your time in the kitchen. Read on below for some of our top recipes, then tell us in the comments what you’re baking for Easter.
Food Network Kitchens’ top-rated Easter Bunny Cake (pictured above) may look like an all-day adventure to prepare, but it actually takes just one hour to complete. The key to this recipe is starting with pre-baked cakes (pick up a few store-bought boxed mixes to make the process a cinch) and being patient when it comes to shaping them. Check out this step-by-step guide to learn how to best slice and arrange the cakes into an eventual bunny, then let your kids decorate it with fluffy frosting, shredded coconut for the look of fur and candy to add a nose, eyes and whiskers. Even if your cake looks more like a misshapen snowball than Peter Cottontail, it will surely be deliciously sweet in the end.
Keep reading for more recipes
by Joseph Erdos in Recipes, March 20th, 2013
In most households a glistening baked ham takes focus at the table on Easter Sunday. For many it’s a tradition that isn’t often broken for fear of a family riot. But Easter doesn’t have to be all about ham. If you’re willing to stray from tradition and try a new and different main dish, Food Network has some great ideas for your holiday meal.
How about a rack of lamb or a roast pork loin or maybe even turkey? Lamb is actually a very popular Easter main dish in other parts of the world and pork comes in at a pretty close second. The following recipes are perfect for any Easter gathering, with flavors that bridge the changing seasons. Who knows — your family might just surprise you and love the new dish even more than the ham.
Get the Easter main dish recipes
by Jonathan Milder in Books, Holidays, March 18th, 2013
Today is the first day of spring, which means Easter isn’t far behind. Both the season and the holiday celebrate renewal. So it’s fitting that one of the symbols of the Easter holiday is bread, for the fact that it rises from the use of yeast. Sweet yeast breads are a tradition around Easter time and can take the form of buns, rolls and even braided loaves studded with multicolored Easter eggs. These beautiful baked goods are great for breakfast, brunch or an after-meal sweet treat with coffee or tea.
You may think that baking bread is hard. Well, yes, it does take some time to knead the dough and then there’s the period when you’re waiting for it to rise, but, the end result is worth the effort. Plus if you’re only baking bread once every year, then why not just jump in and do it? Food Network has five great Easter bread recipes that are sure to make your holiday that much more special.
Get the Easter bread recipes
by Pat and Gina Neely in Events, Food Network Chef, April 12th, 2012
Is it possible to ascribe narcissism to a foodstuff? Do ingredients have egos? Is there vanity in a vegetable? The curious world of single-subject cookbooks suggests “yes!” Broccoli, did you really need an entire book? Hemp, wouldn’t a magazine feature have sufficed? Foods on sticks, where is your modesty?
Eggs are another story. There is no egotism in an egg book, not when you consider the crucial role eggs play in nearly every aspect of cooking, from breakfast to dinner, sweet to savory. Yes, eggs deserve a book — books! And books they’ve gotten. One online source lists 405 cookbooks on the subject.
At the Food Network Library, we keep a mere half dozen, but each is so wonderful in its own way that we just had to share. Here are four favorites from past and (recent) present: the best, the most-charming and the most-beautiful egg books from Food Network’s shelves.
We thought we had done and seen it all, but the past few days have been a whirlwind of great memories. It all started Saturday night: It was our daughter Shelbi’s junior prom, and she looked as beautiful as her mom as she left to enjoy her amazing and memorable night.
As the sun came up on Easter Sunday morning, we got up and started packing for our flight to Washington, D.C., to attend the annual White House Easter Egg Roll. As soon as we landed, we were like kids on Christmas morning. We arrived at our hotel and turned in early so we would be ready to roll first thing the next day.
The car arrived promptly at our hotel at 8 a.m. Monday, and it was only then that our excitement started to turn to nerves. We were going to the White House. Not just for a group tour, but to meet the first lady as her official guests at the White House Annual Easter Egg Roll. We were also invited to host two cooking demonstrations for all of the guests, as well as the first family — that’s enough to give anyone a bubbly stomach.