There is an abundance of leftover recipe ideas in the days following Easter — eggs, ham and more eggs. But what about all that candy? If you find yourself with more marshmallow chicks than you know what to do with in your Easter baskets tomorrow, our resident “Esther Bunny” from Food Network Kitchens will show you how to transform them into a treat you’ll be craving all year long: whoopie pies, or whoopeeps. Click on the play button above to watch Esther (in proper attire for the holiday) take a classic Easter candy and make it a dessert that will have your whole family hopping to the table.
Come the holiday season, most employees look forward to a company holiday party complete with casual, mingle-friendly eats — and maybe a cocktail or two — in the office break room or perhaps even at a local restaurant. But when you’re a writer for 30 Rock, the everyday seasonal shindig just won’t cut it.
This past December, to celebrate the holidays and the approaching end of 30 Rock‘s seventh and final season, Tina Fey and her fellow writers hosted their holiday bash at the ultimate destination kitchen — Food Network Kitchens — and what they ate was no ordinary cheese-and-crackers platter. More than two dozen 30 Rock writers and team members gathered in the expansive space to enjoy an evening of friends, plenty of laughs and a party-ready menu complete with dishes like cayenne-spiked butternut squash soup and linguini with a truffled cream sauce made by one of their own, John Riggi. We were on hand as they made their way into the kitchen, and we chatted with them about their thoughts on the end of 30 Rock, the food scene in the writers’ room and more.
Want to hear what Tina Fey and some of the other writers had to say and get an insider’s look at this private event? Click the play button on the video above to watch the exclusive video, then browse these behind-the-scenes photos to see the party unfold.
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Join us on Wednesday for a Facebook chat with Food Network Kitchens about Halloween recipes and entertaining. Bring your spooky-food questions and let us help you take the fear factor out of hosting a memorable Halloween bash.
It kicks off this Wednesday, October 24 at 1pm/12c on Food Network’s Facebook page.
Food Network Kitchens celebrate National Pancake Day by seeing how many flapjacks they can stack at once; click the play button on the video above to watch.
Tell us in the comments: How many pancakes do you think were stacked before the tower toppled?
Pancakes are a great way to personalize breakfast and dinner, too. From bacon and corn to triple chocolate, they’re so versatile. Here are five of our new favorite ways to make pancakes: Reinvented: Pancakes 5 Ways.
Twice a month, we’re giving readers a chance to ask Food Network Kitchens’ advice about an issue they’re having with a dish. They can’t reformulate a recipe for you, but they’re happy to help improve it.
Question: “How can I get my fresh blueberries to distribute evenly in my cake better so when they bake, they all don’t sink or rise, leaving nothing in the middle?” — Suzanne Sinatra Perucci via Facebook
Answer: Try tossing your berries with a tablespoon or two of flour before adding them to the batter. Just remember to account for that when you mix up your dry ingredients, subtracting that same tablespoon or two from the amount called for in the recipe. The light coating of flour around the berries will absorb some of the fruit’s liquid, making them less likely to sink. This is especially helpful when the batter is thin; thicker batters are a little better at cradling the fruit and keeping it suspended. You can try this with any of your add-ins — peach chunks, strawberries, chocolate chips, dried fruits or nuts — when the batter is thin. Even if it ends up not being necessary, it certainly won’t hurt the recipe.
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Food Network Kitchens celebrate National Ice Cream Sandwich Day by seeing how many of the sandwiches they can stack at once — click the play button on the video above to watch.
Tell us in the comments: How many ice cream sandwiches do you think were stacked before the tower toppled?
To add a little more fun to your summer barbecues, bring along some sandwiches of the sweet variety. All you need is either store-bought or homemade cookies and several pints of ice cream in your favorite flavors — then scoop away! Read Squeezed in the Middle for ice cream sandwich recipes and inspiration.
The family meal. What is it, you ask? It’s a meal that is prepared for restaurant staff before their dinner service starts, providing them with necessary nutrients before their busy shift. Here at Food Network, ours takes place at lunch-time. Starting now, I will be giving you a sneak peek at what we feed our staff in the Food Network Kitchens on a weekly basis.
Yes, we do eat in Food Network Kitchens, and yes, it’s really good. Family meals are always interesting. They consist of different types of meat or poultry pulled out of the freezers, as well as vegetables, filling salads and an occasional dessert. These items are left over from various shows and recipe developments for Food Network. This week, Esther Choi (pictured above), took charge of Family Meal and asked our new intern Emily to assist her (more like an initiation). Esther is especially good at making Korean food.
The menu: Duck Lettuce Wraps With Kim Chi Pickles and grilled cheese sandwiches.
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Most people think of pesto as a summer recipe and it’s true that basic basil pesto is best in late summer when the basil is abundant and is at its most fragrant and flavorful. But at other times of the year, when the basil is not as sweet and a little more expensive, it can be fun to do a combination of basil and another herb, or swap out the basil altogether.
In fact, practically every ingredient in a traditional pesto is a viable option for swapping — the herb, the nuts and even the cheese. Its flexibility is what makes pesto the perfect pasta sauce for a weeknight dinner.
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Coming up with 50 of anything for Food Network Magazine’s monthly 50-recipe booklet can be daunting — in the past, the booklet has featured 50 salads, 50 pizzas and 50 cookies — but this month, Food Network Kitchens tackled a single ingredient: bacon.
To dream up dishes such as Bacon Guacamole (No. 1), Bacon-Beer Mussels (No. 22) and Bacon Muffins (No. 32), testers went through hundreds of ideas. “We don’t put things in for shock value,” tester Leah Brickley says. “The recipes always taste good and have appeal.”
The chefs developed their own version of the trendy Bacon Explosion (see the original here), but in the end, decided it was a little too over-the-top to make the cut.
Get the recipe for the Barbecue Bacon Bake »
You’ve likely seen the name Food Network Kitchens featured in many our most popular recipes, such as Oven Fried Chicken, Baked Ziti and Creamy Tomato Soup. But have you ever wondered who the chefs are or what exactly goes on inside Food Network Kitchens? Food Network Test Kitchen Manager Claudia Sidoti recently offered some fun facts about the expansive and well-stocked kitchen of Food Network headquarters in New York City to Grub Street.
Split between two separate working kitchens, one for testing and the other for camera-worthy plates, the space features a rustic table large enough to seat a crowd, several stove stations and a whopping 18 refrigerators, including one walk-in and three freezers.
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