by Foodlets in Family, September 22nd, 2014
by Allison Milam in View All Posts, September 2nd, 2014
Kids may be ravenous when they come home from school, but not all kids’ snacks are created equal. From easy-to-make treats to more-of-a-commitment (and totally worth it) eats, these are our favorite after-school snacks — not too filling but satisfying enough to hold even the hungriest kids over until dinnertime.
Oatmeal-Chocolate Snack Cakes: Just sweet enough to satisfy, these cakey bars are full of hearty whole oats. Bonus: The recipe is so simple that kids can make a big batch themselves to enjoy all week long.
Peaches and Creamsicles: Even though school’s back in session, most afternoons are still warm enough to welcome a homemade Popsicle. Our favorite hot-weather treat is made with fresh peaches (or strawberries), pure vanilla and just a bit of rich and creamy half-and-half.
by Maria Russo in Recipes, August 9th, 2014
The end of summer is a big deal for kids. If your young ones have already gone back to school, they’re transitioning from camp and family vacations to rowdy rides on the school bus, binders filled with homework and snacks before soccer practice. If they haven’t gone back yet, those days are coming up fast. This school year, ease their back-to-school shift with easy kid-friendly snacks. These recipes for kid-friendly midday refueling will satisfy and re-energize your kids while still leaving room for dinner. Here are some wholesome, homemade Food Network favorites:
Salty square crackers are suited to so much more than out-of-the-box snacking. Take it from Trisha, who drizzles saltines with butter, brown sugar and chocolate for Sweet and Saltines (pictured above), reaching that perfect cross between salty and sweet. Hey, it’s a whole lot better than passing kids a candy bar.
by Foodlets in Family, June 16th, 2014
From lazy afternoons spent outdoors to unexpected guests who drop by for an evening get-together, summer is all about relaxed, enjoyable days, including enjoyable entertaining. The key to any successful party — for both the guest and the host — is a range of go-to eats and drinks, and that’s where snacks come in. Instead of feeling like you have to prepare a no-holds-barred feast for your company, settle on a few simple snacks instead, like those featured on this morning’s episode of The Kitchen. The co-hosts showed off their favorite fuss-free recipes for casual bites and sips ideal for relaxed entertaining. Read on below to find a few of their quick-fix ideas, then check out the rest of what they prepared.
The Grilled Avocado Stuffed with Black Bean Salsa (pictured above) is a next-level take on the classic pairing of guacamole and salsa. When you dig into the dip with a crunchy tortilla chip, scoop up a mix of the creamy avocado and juicy salsa for a combination of flavors that are better together.
by Maria Russo in Recipes, Shows, January 25th, 2014
Having kids means having snacks on hand. Try these can’t-miss recipes for homemade versions of supermarket favorites like granola bars, graham crackers, cereal bars and cheddar cheese crackers. They’re fresher, tastier and easier to make than you think.
Homemade Granola Bars: Ina Garten packs her bars with almonds, dates, dried cranberries and even a pinch of wheat germ in this recipe.
DIY Strawberry Cereal Bars: Give that box of popular cereal bars a run for its money with this simple recipe full of whole oats and a secret ingredient no kid can resist: a thick layer of organic strawberry fruit spread.
by Food Network Kitchen in News, January 15th, 2013
Just in time for next week’s big game, the co-hosts on The Kitchen — along with Rob Del Balzo, a caterer — created a super snack platter worthy of not just any tailgate but the ultimate football showdown. This “snackadium,” modeled after a traditional football stadium, was almost overflowing with classic and creative munchies alike, including fresh vegetables, crackers and pretzels, plus pigs in blankets and Jeff’s meaty mortadella sandwiches.
More photos and snack recipes
by Food Network Magazine in Family, Food Network Magazine, August 21st, 2012
by Vince Camillo
What’s the next best thing you never ate?
The staff of Food Network Kitchens might know. We see (taste and smell) ingredients and products just before they make themselves known to the national palate. Sometimes one of our on-air chefs brings them into our kitchen, sometimes we find them during restaurant dinners or in grocery stores, at home and away. Each month we’re going to share one with you, along with tips or recipes. And we know that many of you devote a good amount of time to exploring, tasting or simply getting dinner on the table, so let us know what you find that might just be the next best thing we never ate.
If you’ve ever eaten a vacuum-fried banana chip (or any vacuum-fried fruit or vegetable), you may have been staring into the bag of the next big thing. Though the bag you remember was likely empty, because once you eat one of these puffed little disks of pure banana essence, you’ll realize that you can’t stop — the most important indicator of a successful snack.
by Maria Russo in Recipes, October 28th, 2011
Sam Kass, a White House chef and Michelle Obama’s adviser for her Let’s Move! program, says that the White House is always stocked with fruit in case Sasha or Malia needs a bite. But Sam knows that kids don’t always come home from school begging fora healthy snack, so he offered up these smart swaps for some favorite after-school treats.
Instead of a candy bar, drizzle chocolate on pretzels or apples (pictured left).
Chop 1/2 pound dark chocolate. Microwave three quarters of the chocolate in 30-second intervals, stirring, until mostly melted. Stir in the remaining chocolate until smooth. Drizzle over mini pretzels or apple slices and let harden.
“There is no substitution for chocolate!” Sam says. “The key is moderation.”
by Food Network Magazine in Behind the Scenes, Food Network Magazine, October 10th, 2011
Who says you can’t play with your food? Fondue is a warm bath of melted cheese, chocolate or blended fruit puree just waiting for you to dunk something into it. Best served with cubes of bread or freshly chopped fruits or vegetables, fondue can be made in a classic fondue warming pot or on the stove and later plated. Our savory and sweet fondue recipes below are quick-to-prepare snacks or light meals, so grab a fondue fork and start dipping.
Food Network Magazine’s traditional Fondue (pictured above) is made with gooey-good Gruyere cheese, crisp white wine and a healthy splash of cognac. Serve along with slices of tart green apples to balance the richly flavored cheese.
More fondue recipes »
by Food Network Magazine in Behind the Scenes, September 29th, 2011
Microwaveable snack pockets are one of those foods people love to hate on. They’re often thought of as a last-resort after school snack or a guilt-laden solution to the midnight munchies. The comedian Jim Gaffigan even has a pretty hilarious skit about them (watch it here). But the truth is a lot of people secretly love them. It’s not hard to understand why. I mean, they’re hearty, easy to eat and convenient.
Here in the Food Network Kitchens, we wanted to capitalize on all the great things about snack pockets and fix all the bad things — like the processed, overly salty, not-so-good for you fillings and often soggy crust.
Find your favorite filling »
For recent story on old-school fruit leather roll-ups in Food Network Magazine’s September issue, chefs in Food Network Kitchens tried all sorts of combos, but apple-ginger, spicy mango and raspberry-vanilla were clear favorites. Don’t ask for pineapple, “No matter how many times recipe developers tried it, it just wouldn’t set.”
Get the recipes and check out behind-the-scenes photos »