by Maria Russo in Recipes, Shows, January 30th, 2016
by Lauren Miyashiro in Food Network Magazine, Recipes, January 29th, 2016
Though it takes just three essentials — beer, snacks and a TV — to host a winning game-day bash, each element of this at-home-tailgating trifecta is important, especially when it comes to the spread you cook up for your guests. The key to any successful big-game menu is remembering that, above all else, each item ought to be easy to eat, ideally with just your hands. After all, on game day no one wants to put down the coveted remote to reach for a fork and knife. Dips, nachos, wings and pizza are surely go-to picks, but when you want to upgrade your menu with dressed-up eats — while keeping the prep work easy, of course — the name of the game is skewers. On this morning’s all-new episode of The Kitchen, the co-hosts introduced three recipes showcasing skewers that allow for fuss-free munching. See how they showcase tacos, a meatball sub and even pasta salad, which usually requires utensils, on a stick.
Part kebab and part taco, Marcela Valladolid’s Tacobab al Pastor celebrates the sweet and savory flavors of traditional tacos al pastor. Just like the tried-and-true dish, this one brings together smoky chipotle in adobo sauce, tender pork and juicy pineapple. Since these fixings are cooked together on skewers, there’s no need to prep multiple components separately. Round out the snack with a cool avocado-cilantro crema.
by Andrea Strong in Restaurants, January 16th, 2016
Some like it hot … some like it not-as-hot. How much spice can you handle? With dozens of new spicy snack recipes featured in the January/February issue of Food Network Magazine, it’s time to test your heat tolerance. These 50 fiery ideas are a lot to choose from, but our friends in the test kitchen developed even more. (If you’re wondering how the kitchen staff survived the spicy challenge, many antacids were consumed during the development of these recipes.)
Below are nine Web-exclusive recipes that didn’t appear in the magazine but are too delicious not to share. Insider tip: The ribs, arepas and clams were favorites during the taste-testing. Make whatever sounds best (or spiciest) to you, then do as the Food Network recipe testers do: dare someone else to try it first.
Cajun Baked Clams: Cook 24 littleneck clams in 1/4 cup each white wine over high heat, covered, until they open. Strain, reserving 3 tablespoons of the juices. (Discard any unopened clams.) Saute 1 finely chopped andouille sausage (about 3 ounces) in butter until browned, 3 minutes. Add 1/2 cup chopped pimentos, 3 sliced scallions (white parts only; reserve the greens for topping), 2 minced garlic cloves and 1 teaspoon fresh thyme; cook 1 minute. Stir in the reserved clam juices. Mix 1/2 cup breadcrumbs with 3 tablespoons melted butter and 1/2 teaspoon cayenne. Discard the top shell of each clam; top the clams with the sausage filling, then the breadcrumb mixture; broil until golden. Top with the reserved scallion greens.
by Sara Levine in Family, Recipes, September 29th, 2015
Chefs have it hard. They spend hours on their feet cooking beautiful food for other people, yet they themselves rarely have time sit down and have a proper meal. In those moments when hunger strikes during the dinner rush, most of them are snacking on seriously creative bites from their mise en place. We asked chefs to share their favorite snack on the line.
by Emily Lee in Recipes, August 24th, 2015
The magical combination of cereal, marshmallows and butter is nostalgic for many of us, but that doesn’t mean cereal treats should be reserved for the kids. And why stick to just one kind of crispy rice cereal, cut into boring old squares? Get creative in the cereal aisle and try out different shapes, molds and clusters. The possibilities for these timeless crowd-pleasers are limitless, and they’re still one of the easiest no-bake treats around. Read more
by Sara Levine in Family, Recipes, August 22nd, 2015
Light, energizing and easy to prepare: That’s the elusive after-school snack trifecta. When store shelves are lined with chips, sugary fruit snacks and other empty calories, shopping for something that fits the bill can feel a lot like searching for a needle in a haystack. The obvious alternative is to skip store-bought options in favor of something homemade, but few people have time to prepare snacks in addition to dinner. Beat the after-school crunch by preparing healthy foods over the weekend and keeping them on hand for later in the week. Homemade granola bars and trail mixes are a great place to start. Fresh veggies can be washed and cut in mere minutes, and vegetable-based dips such as guacamole or hummus make crudites seem appealing. Here are some more quick, nutritious, kid-friendly snacks to tide your family over till dinner’s ready.
These nutty bars studded with dried fruit will stave off hunger pangs between lunch and dinner for only 167 calories per serving. Make a batch over the weekend so your family will have them on hand for quick and convenient after-school snacking throughout the week.
by Foodlets in Family, Recipes, July 8th, 2015
Whether you’re hopping on a plane or have a long road trip ahead, snacks are a key factor in successful travel with kids. Before you head off for that end-of-summer family vacation, make sure to check some of these kid-approved portable snacks off your packing list. Tired, hungry traveling parents should certainly partake of these goodies, too.
Gluten-Free Cheesy Crackers
These crunchy, cheesy bite-size crackers are easy enough for kids to make themselves. Let them measure ingredients, cut out the crackers in fun shapes, and sprinkle on toppings like sesame and poppy seeds. Then pack the crackers up for happy munching in transit.
by Maria Russo in Recipes, Shows, June 20th, 2015
With summer in full swing, and four kids under the age of 7, we’ve got friends of all ages coming and going all the time. To keep things simple but still plenty of fun, I have a roster of easy and (almost) universally liked snacks for kids. Here’s what we’re serving.
English Muffin Pizzas (pictured above): For more of a meal, these English muffin pizzas can be topped with your choice of fixings, like olives and broccoli.
by Foodlets in Family, April 8th, 2015
In the spirit of Father’s Day this weekend, The Kitchen co-hosts shined a light on one of Dad’s all-time favorite pastimes — snacking — on this morning’s episode. While bags of cheese-flavored chips and salty pretzels are surely tried-and-true classics, you can easily dress up these go-to bites and turn them into all-new munchies.
You know Dad loves Buffalo chicken wings, so he’ll surely be wowed by these Buffalo Potato Chips too. The secret ingredient? A mild hot sauce drizzle, which clings to ruffled potato chips. For an extra level of flavor, add blue cheese for a welcome bite.
by Maria Russo in Recipes, October 11th, 2014
Breakfast, lunch and dinner are one thing. I knew I’d be on the hook for those the moment I saw my first ultrasound (and my second, third and fourth). But adding snacks — two snacks — every day almost pushed me over the edge. It seemed like every time I got the kitchen counter shoveled off from the previous meal, some short person would trot up asking, “Is it snack time yet?” Instead of tossing a box of gummy fruits to the crowd and letting them fend for themselves, I started getting strategic. Here’s what I do to create a varied snack plan full of (mostly) whole foods (pretty) easily:
1. Make a Batch of Freezer-Friendly Muffins: I usually have a couple of kinds of veggie-packed muffins in my freezer. Set your premade muffins on the counter at breakfast and they’ll be thawed by snack time — or just pop them in the microwave at the last second. Try: Pumpkin Muffins
2. Yogurt Parfaits: For a crowd with varied tastes, try a container of plain yogurt plus a few nutritious toppings. Nuts, raisins, sunflower seeds, chia seeds, frozen blueberries, honey … Let each person add whatever he or she likes.
No matter how filling a dinner you may have had or how committed you are to going to sleep at an early hour, sometimes when the clock strikes midnight, you find yourself awake and hungry again, and when the late-night cravings hit, it can take all things crunchy and salty or creamy and sweet to satisfy them — even for professional chefs. On this morning’s all-new episode of The Kitchen, the cast shared go-to recipes for midnight eats (find all of the recipes here), and recently FN Dish caught up with some of the co-hosts and other Food Network favorites to find out what eats they opt for in the middle of the night. From “potato-fried perfection” to “really good pizza” and “tropical fruit,” their answers my surprise you. Read on below to hear from Alex Guarnaschelli, Jeff Mauro, Sunny Anderson, Amanda Freitag and other stars, find out who admitted to eating what.
Aarón Sánchez: Wine and chocolate
Alex Guarnaschelli: It’s a tossup between a super-spicy fish taco, a hot dog with deep-fried bacon on it or a whole cake of any flavor — but it would have to be layered.