by Melissa d'Arabian in Food Network Chef, November 7th, 2013
by Melissa d'Arabian in Family, Food Network Chef, October 24th, 2013
Some of you know that I live in San Diego, which I love. You may also know (if you read my post on pumpkin puree) that I feel a little left out of the fall rituals that I cherished during my years living back East — pulling out the cardigans, folding up and putting away all my “summer clothes,” switching to roasted dinners, eating winter squash (I just had perfect watermelon, and it’s November!). But I had a glimmer of a cold front arriving the other day. I hopped out of the shower, grabbed my jar of coconut oil, and it was solid. You see, coconut oil melts at 76 degrees F, so it has been probably 10 months since I’ve seen solid coconut oil in my home. I can officially join the rest of the country celebrating autumn. Solid coconut oil is my personal version of the Pumpkin Spice Latte — it lets me know it’s OK to start my holiday shopping.
Coconut oil is perhaps the most purchased and used oil in my house, because I use it in the kitchen and as a beauty product; I have one jar in the pantry and one in my bathroom. This versatile oil is solid at comfortable room temperature, but its low melting point means it is usually on the brink of melting. This is actually a huge plus, because it can act like solid fats (butter, shortening) in a cool room, but just adding a few more degrees of heat will enable you to treat it like almost any other oil (with an amazing subtle taste). So if you want to cook with it as a solid (try replacing some of the shortening or butter in crust), then you would likely want to chill it a little in the refrigerator (or just keep your kitchen cold). If you want to cook with coconut oil as a flavorful substitute for other oils (try sauteing carrots in coconut oil with some shallots and chipotle powder), then you can just spoon out the oil and let it melt in a pan — or pop it in the microwave for a few seconds. To use coconut oil as a beauty product, I just scoop out a little and place it in my palm, where it melts from my skin’s heat within seconds.
by Melissa d'Arabian in Family, Food Network Chef, October 10th, 2013
I’ve always had the dream of being that mom on the block who just always happens to have a big kettle of brothy soup simmering on the stove, on the off-chance that the neighborhood kids playing kickball in the street want to come in out of the cold and warm up to a steamy mug of goodness. Word would spread, and perhaps some neighbors would drop by, lured by the savory smells wafting out of our always-opening front door. I’d smile warmly (I’m certain I wouldn’t be on a work deadline of any sort), and I’d hand them a bowlful of liquid heaven, along with a hunk of crusty bread for dipping.
Turns out, though, my four girls don’t play kickball, and I don’t allow them in the street anyway. Plus, as I type, just days from November, I’m wearing shorts and a T-shirt. Soup is a year-round affair, if you ask me, but even here in San Diego, fall and winter seem to call for it all the more. Everyone loves soup this time of year, right? It makes us feel comforted and cozy. But in case you needed them, here are six more reasons to love soup:
1. Soup’s a no-brainer way to lose weight.
Yes! Did you know there are studies showing that simply starting meals with a healthy soup promotes weight loss? I love habits that do the work for me. All you have to do is adopt the habit. Why not start with my White Gazpacho or the Roasted Tomato Winter Gazpacho in my cookbook?
5 more reasons to love soup
by Melissa d'Arabian in Food Network Chef, In Season, September 26th, 2013
I have a sweet tooth, so my favorite part of a meal is dessert. In addition to being sweet and fabulous, though, dessert can be a great strategic player in helping picky eaters becoming more adventurous. And I don’t mean in the old-school “clean your plate so you can eat dessert” sort of way.
Here are five dessert strategies that I use in our household to combat picky eating:
1. Encourage an adventurous palate.
Most kids love dessert. So if you serve a child who loves cookies a new kind of cookie (say, an oatmeal chocolate chip cookie instead of her normal favorite gingersnap), she will probably dig it. And then you can have a conversation about how fun it was to try something new. (If she doesn’t go for the swap, no big deal, because dessert is an optional course; there’s no risk of you caving in and becoming a short-order cook.)
by Melissa d'Arabian in Family, Food Network Chef, September 12th, 2013
It’s officially fall. I know this not because I went shopping and saw Christmas decorations this weekend (although I did), but because I’ve seen the numerous Facebook photos of people posing with their first pumpkin lattes of the season. Meanwhile, I barely managed to get the requisite first day of school photo posted of my actual children, let alone of a cup of coffee. So if I am to believe Facebook and Twitter (I do), then autumn has arrived somewhere in the United States. I take that on faith, however, because I’m living in a heat wave without the benefit of air conditioning in either my home or office. People are raving about the joys of wearing a cardigan, while we are taking cold showers and standing under the ceiling fan to cool down before we crawl into blanket-less beds at night. We are not seeking out and photographing steamy drinks.
But I have a love affair with all things pumpkin, and it lasts all year long. I’ll open a big can, freeze half and stick the rest in the fridge to fortify muffins, thicken a soup or make a smoothie. It’s full of fiber, Vitamin A, Vitamin C and a few grams of protein — a veritable nutritional bargain at 50 calories a serving. (I remind us all that this is squash. We drink squash with our coffee. I love America.)
Get my Iced Pumpkin Soy Vanilla Latte recipe
by Melissa d'Arabian in Family, Food Network Chef, August 29th, 2013
Life seems to get busy for everyone in the fall. I’ve been asked by a number of fans for ways to get dinner on the table quickly. One of the best tools in a busy life is your freezer. Making double of any labor-intensive dish (such as lasagna) and freezing half is a great way to cut down time in the kitchen. Another huge timesaver is partially prepping your meat before it goes into the freezer, making cooking day a much easier affair. A few minutes spent strategically upfront can turn ingredients you buy at the grocery store into menus-waiting-to-happen. Stare at a frozen hunk of ground beef and no ideas jump out at you, but imagine some barbecue meatballs that can be on the table in about a half hour (of passive cooking), and suddenly your mind can fill in the blanks: I’ll put them on a whole-wheat bun and add something crunchy like coleslaw.
My challenge today is to take on the monster ground beef package. I’ll share exactly how I partially prep a value pack of ground beef into six menu ideas in less than 30 minutes (not including shopping). These 30 minutes will save you a few hours up the road. Ready?
Keep reading for recipes
by Melissa d'Arabian in Family, Food Network Chef, August 15th, 2013
Fall is right around the corner and it’s perhaps my favorite season. As a child, I always loved how the air cooled just the tiniest bit when I would open the front door and head out to my first day of school, almost as if nature recognized the rhythms spelled out in my school district’s calendar. (Looking back, I wonder if it was simply chillier at 7am than at 10am?) I knew the tiniest wisp of cooler air meant the holiday season would soon follow, and I have always been someone who enjoys the anticipation of an event as much as the event itself. (I love sleep so much that I actually enjoy being tired, and I have been known to stay up an extra hour just to relish the thought of sleep to come.) I loved entering a new grade, finding out who my new teacher would be and scoping out the classroom on the first day for familiar faces. I welcomed routine and structure — beyond just goofing around with my sister at the local Woolworth’s, playing on the carts and enjoying free pong, much to the chagrin of Jan, the store manager in a mustard-colored smock.
My daughters started school this week: third grade, second grade and two girls in first grade. All four girls are at the same school now, which means we can ride our bikes together. School supplies and fresh fall outfits are bought and tucked away in their closets. I’ve stocked up on lunch-packing supplies (LunchBots for four girls can set you back a bit!). Back to School Night is in two days, and there will be signups, forms to fill out and probably a few more checks to write. But it’s all just part of the routine — the seasonal cycles of growing up.
Keep reading for back-to-school breakfast recipes
by Melissa d'Arabian in Food Network Chef, August 1st, 2013
I took my girls shopping for boogie boards the other day. I walked into the store and discovered that summer was over. Too bad I wasn’t shopping for dorm supplies: twin bed sheets, color-coordinated towel sets and bright plastic baskets for lugging toiletries down the hall were everywhere. I was immediately taken back to my own freshman year of college. I remember exactly what I was wearing (a blue sweater and flowy skirt that projected confidence in my 17-year-old mind) when we pulled up to my assigned dorm, Hamilton Hall. Mom took pictures of me making up my bed with my new twin sheets (extra long), and I placed unused pens, pencils and erasers neatly along the top of my desk. I set up a gift from my mom: a manual typewriter (the kind where the “k” and “b” keys would get stuck and I’d have to pop them back into ready position), a few spare ink ribbons and a tiny box of white out sheets. (No, this wasn’t a vintage objet d’art; this was the actual typewriter I would use all freshman year. I am that old.)
What followed was four years of studying, but also friendships made, laughter shared, milestones achieved (and others, missed) and lots of cooking. I cooked from the minute I landed in Hamilton Hall and made my first stroganoff in a hotpot. Later, in my sorority house, I hung out in the kitchen with Linda, the cook, and even signed up for KP duty once a week, my first pro gig in the kitchen I suppose. When I lived in an apartment junior year, I cooked so much that my roommates and I couldn’t eat all the food, so I would deliver random care packages to friends all around campus.
Get three college-friendly recipes
by Melissa d'Arabian in Food Network Chef, July 18th, 2013
Back-to-school ads are already airing and we’ve only just started our family vacation (anyone else?). I’m writing this blog from the balcony of a rental on Balboa Island.
Since we’re on vacation, we are bending the rules. The other day the girls and I all ordered lemonades with our lunch, instead of our normal tap water. (I am not the Ten Dollar Dinners lady for nothing.) Another rule I’m bending: Instead of planning our regular reasonable snack every day about 3pm, the whole family is venturing around the corner to Dad’s Original Frozen Banana shop and indulging in a chocolate-dipped, sprinkle-nut-brickle-laden frozen banana. (I say “bending” the rule and not “breaking” because I often use frozen bananas and cocoa in my smoothies.)
by Sara Levine in Recipes, Shows, July 14th, 2013
I grew up in Tucson, Ariz., and summertime meant one thing: drinking sun tea. My mom constantly had a huge jar of water with teabags sitting on the hot concrete in our backyard, blinding sun beating down on the teabags. She was a purist: She brewed it so strong the tannic acid was mouth-puckering and she drank it unsweetened, without even a slice of lemon. I would drink the tea with only a few ice cubes to cut the taste, sitting alongside my mom, just treasuring our time alone together, two ladies sipping tea on a hot summer day.
Now that I’m an adult, I’ve developed my own palate for unsweetened flavored waters (which is what tea is really, right?). I love water with a hint of flavor because it refreshes without being boring. Plus as a bonus, flavored waters make me feel like I’m at a spa — for a lot less.
Try it yourself: Throw a few pieces of fruit and maybe some fresh herbs into a pitcher and add water. (By the way, if you make a lot of spa water, buy a handy pitcher with a steeping basket attached. Just load the basket with fruit and herbs, and fill the pitcher with water.)
We challenged two prestigious groups — Chopped judges and Food Network Star winners — to a summer recipe showdown. All season long, we’ll present head-to-head matchups of mouthwatering summer recipes from each team — from refreshing cocktails to fresh farmers’-market salads to the juiciest backyard burgers. By voting each week here on FN Dish or on our Fan Feed, you’ll determine the winning recipes.
At the end of the summer, the team that tallies up the most wins will celebrate with an all-star Labor Day party menu. Who will prevail as Summer Showdown champion — Star or Chopped?
This week, Melissa d’Arabian and Marcus Samuelsson are serving up fresh, fuss-free grilled fish dishes. Whose makes the cut for your grill-out menu? Cast your votes below!