by Foodlets in Family, January 13th, 2015
by Cameron Curtis in Holidays, December 31st, 2014
Most food resolutions are about swearing off something: carbs, dairy, sugar, only refined sugar, white flour, all grains altogether … My Facebook feed is full of these New Year’s goals right now.
Eating better is a great idea, but I think these goals are off the mark, at least for me and my crew.
Our Family Food Goals
We have four small kids, from 7 months to 5 years, and there definitely are things I want to work on for better nutrition this year:
- Less sugar (especially in hidden places like spaghetti sauce and yogurt)
- More vegetables
- Fewer empty carbs
- And don’t forget manners! Our 2-year-old is a force at every meal, and for the sake of sanity all around, we’ll teach him the same rules his two older sisters follow.
by Maria Russo in Holidays, Recipes, December 27th, 2014
Welcoming 2015 means more than celebrating with canapes and bubbly. People all over the world are making sure they are eating certain foods to be lucky in the new year. From pomegranates in Turkey to sauerkraut in Germany, you might find you’re craving these international symbols of prosperity and good fortune.
Get your fill of these fruity seeds to bring abundance and fertility in the new year. Try it in: Triple-A Salad with Pomegranate Dressing.
by Maria Russo in Food Network Chef, Holidays, December 23rd, 2014
No matter if your New Year’s Eve plans include an all-night bash or a casual evening in front of the television, ring in 2015 with eats and drinks worthy of the celebration. When planning your holiday menu, consider the size of the crowd you’ll be hosting and decide whether you’ll do a full sit-down dinner or a smaller selection of hearty bites. Check out Food Network’s top-five sweet and savory recipes below for New Year’s Eve favorites from Ina Garten, Rachael Ray, Giada De Laurentiis and more chefs, then visit Holiday Central for our entire collection of New Year’s fare.
5. Cone-oli — Think of Food Network Magazine’s next-level recipe as deconstructed cannoli: Instead of filling delicate pastry shells with cream, opt for ice cream cones instead, and stuff those with a sweetened ricotta-cream cheese mixture, and finish with chopped pistachios for added texture.
4. Lobster Mac & Cheese — If you feel like splurging on account of the special occasion, look no further than Ina’s richly decadent macaroni and cheese. These individually portioned casseroles are loaded with fresh lobster plus nutty Gruyère cheese, which together create over-the-top indulgence.
by Melissa d'Arabian in Food Network Chef, Recipes, January 9th, 2014
While New Year’s comes at the end of a long holiday season, it’s surely no less important than the celebrations leading up to it — especially for chef and Chopped judge Marc Murphy. “Thanksgiving and New Year’s Eve are, as far as I’m concerned, the two holidays that I find are the best,” the restaurateur behind Landmarc, Kingside and Ditch Plains restaurants told FN Dish recently, “because you don’t have to buy any presents. There’s no pressure of buying presents for anybody.” According to Marc, “It’s nice to concentrate on the food and the beverage on Thanksgiving and on New Year’s,” and quality eating and drinking are indeed what Marc focuses on for the New Year’s Eve party at his house. From holiday treats like caviar and oysters to make-ahead lasagna, dressed-up cocktails and next-day frittatas, Marc revealed to FN Dish how he rings in the new year with his family and friends — and even shared his go-to Negroni recipe. Read on below to hear more from Marc in an exclusive interview.
What does New Year’s Eve looks like in your home with your family? How do you celebrate?
Marc Murphy: We usually go to Long Island; I have a house out there and we fill it up with a bunch of friends — however many people can stay there as possible — and we just sort of hang out and eat and drink and party. Everyone brings over their kids, and the kids stay up late and jump up and down on the beds and watch the ball drop and scream and yell and run around the house so late, and it’s a lot of fun.
by Marisa McClellan in Holidays, Recipes, January 3rd, 2014
I’d like to commit to having a salad a day this year. Who is with me?
Perhaps I should back up and start with a confession: I’m not a naturally disciplined person. Left to my devices, I will sleep until 10am, lounge about in sweats all day, never work out and order in spicy Thai food until my palate finally forces me to switch to a day of pizza(!). Yes, natural me is an ugly scene. That’s the bad news. The good news is I know this about me. And I also know how to create a life I really want, despite my human imperfections. What is the secret? It all comes down to one thing: creating habits that support the life I truly want to live that will circumvent my natural (read: lazier) tendencies. And what better time to start a new habit than now, amidst all the belly-gazing the new year inspires?
Why a salad a day? Why not an apple, as the saying goes? I’ve already done an apple a day for a year. It was brilliant and I still have an apple most days — proof that habits, even good ones, die hard, which is why it is doubly wise to choose our habits purposefully. Back to our salad, I feel better when I eat raw vegetables. I have more energy, my skin is clearer, my body feels leaner and I feel generally healthier. Committing simply to “eat more raw veggies” in the new year would be to trust my whims to lead me to a crudite plate night after night. As I mentioned before, I know myself. The first week, I would be making a gorgeous platter with elegant zucchini spears, cutely bulbous tiny heirloom tomatoes and mini sweet peppers perfect for scooping up a low-fat yogurt dip. But by the end of the month, I’d be pulling a baby carrot from the leftover dregs of my daughter’s lunchbox, mentally checking off the veggie resolution box. Not good.
Keep reading for recipes
by Virginia Willis in Holidays, Recipes, January 1st, 2014
If you’re anything like me, you’re feeling decidedly overfed right about now. A late Thanksgiving overlapped with Hanukkah, which rolled right into the holiday party season, which was topped off by Christmas and New Year’s. I feel like I’ve been eating nonstop for the last five weeks.
And so, while I’m not setting any hard-and-fast resolutions, I am making a point of eating a little bit better with the arrival of the new year. For me, this means less meat and sugar — and more vegetables, legumes and whole grains.
I find that resetting my eating habits has everything to do with advance planning. Instead of waiting until I’m hungry to start thinking about the next meal, I make a few hearty bean or grain salads to keep in the fridge. Then making a meal is as simple as putting a few handfuls of baby arugula or tender spinach in a bowl and spooning the premade salad on top. It acts both as a dressing and a hearty, filling element.
One dish that is very good for this keep-in-the-fridge treatment is Guy Fieri’s Turmeric Roasted Chickpea and Lentil Salad. You toss a drained can of chickpeas with a little oil and a few spices, then roast them until they’re crisp and meaty. While they cook, you simmer lentils with half an onion, a hunk of lemon and a few crushed garlic cloves until they are tender. The drained lentils get tossed with the chickpeas, along with some minced roasted red pepper and torn parsley. It is filling, flavorful and just the thing for a post-holiday Weekender.
Before you start cooking, read these tips
by FN Dish Editor in Recipes, December 31st, 2013
As a Southerner, I’ve had some form of slow-cooked greens served alongside a serving of Hoppin’ John on New Year’s Day nearly every year of my entire life. Hoppin’ John, a dish made of peas and rice, is supposed to bring luck — although no one’s quite sure why — and the greens are supposed to bring money. The resulting meal is a plate of hearty goodness, which, lucky and money-conjuring or not, is the perfect way to start a new year.
There’s no reason to limit greens to just one day! Winter greens such as collard, mustard, turnip, kale and chard are all good, good for you, and a most-welcome departure from sometimes-dreary starchy winter roots and tubers.
by Amanda Marsteller in Holidays, View All Posts, December 30th, 2013
Food Network users have spoken: traditional, tried-and-true recipes are best. From classic comfort food and side dishes to desserts and dinnertime favorites, Food Network’s top 10 recipes of 2013 are as diverse as they are flavorful. Make a New Year’s resolution to bring a few of these family-friendly dishes to your table in 2014.
10. Giada’s Chicken Piccata — An easy weeknight meal, this classic Italian chicken recipe is topped with a sauce made with lemon and capers.
9. Ina’s Perfect Roast Chicken — Bring the family together for a whole chicken dinner. Ina’s recipe is simple and classic. The cavity is stuffed with thyme, lemon and garlic. Onions, carrots and fennel are spread around the pan to absorb the bird’s flavorful juices.
8. Melissa’s Crispy Kale “Chips” — For a quick snack, try swapping bagged chips for Melissa’s better-for-you baked kale chips. They’ve got that all-important salty crunch, with nutrition to boot.
7. Tyler’s Chicken Enchiladas — Packed with tender corn and a duo of green and chipotle chiles, Tyler’s cumin-spiced chicken mixture is rolled inside soft tortillas, which are later topped with enchilada sauce and cheddar then baked.
6. Chocolate Peanut Butter No-Bake Cookies — Save time and oven space by preparing these easy no-bake cookies made with oatmeal and a classic peanut butter-chocolate combo.
Get the top 5 recipes of the year
by Food Network Kitchen in News, December 30th, 2013
With a brand-new year nearly at your doorstep, you’ll need a few fresh dishes to fortify you and your guests for the New Year’s Eve festivities. To guarantee a happy start to 2014, try some of Food Network’s top recipes for New Year’s, starting with a fizzy toast, of course. Giada’s Sgroppino is a classic Italian cocktail that combines Prosecco with chilled vodka, fresh mint and a lemon sorbet float. Refreshing and full of festive sparkle, it’s a great way to cleanse guests’ palates before dinner and build excitement for the big night ahead.
Get more New Year’s Eve recipes
The editors, cooks and food-curious experts at Food Network Kitchens are always looking for what’s fun, delicious and next. It’s become a given that food fans, chefs and media types of all sorts look ahead and share their expectations. From their glimpse into the 2014 crystal ball, here’s a not-so-serious, definitely unscientific look at the food trends seen as up-and-coming.
“It’s kind of a wild time in food, full of contradictions,” says Katherine Alford, SVP of Culinary at Food Network. “On one hand people are more adventurous than ever. They’re eating Korean and Szechwan, seeking out crazy-hot ghost peppers, and mixing and matching to make outlandish hybrids of comfort foods. But that’s all balanced with a growing demand for food that matters more to our bodies’ well-being and the planet’s well-being, too.” Recently and still coming, you can see an eclectic mix of comfort food and healthy food, plus local picks as well as far-flung favorites. “In the past few years we’ve upped our spices, eaten more veggies and grown to expect some playfulness on the plate,” Alford says. “With all that, next year I’m keeping my eye on what’s cooking right here in America’s heartland. There is real excitement in the fresh voices cooking there. As for 2014, we hope what we found is inspiring with a little wishful thinking mixed in.” Tell us what you’re looking forward to as the next delicious food on your table in the new year.