November 13, 2017 Editor 0Comment

By Anna Stockwell | epicurious Facebook Twitter Comments Print Email Thanksgiving: 5 things you didn’t know Before you sit down for your festive feast this Thanksgiving, amaze your guests with some fun turkey trivia. Here’s 5 things you probably didn’t know about Thanksgiving. Maybe you have to work on Thanksgiving Day. Or maybe you don’t, but you’d rather use your day off to catch up on precious sleep than spend eight hours (or, hey, three days) in the kitchen. Maybe you hadn’t planned on hosting Thanksgiving dinner at all, but all of the sudden, you have to. Or maybe you’ve planned…

August 31, 2017 Editor 0Comment

By Katherine Sacks Published August 31, 2017 There’s only a few weeks before summer ends: Don’t spend them grilling sub-par corn.  (iStock) When it comes to end-of-summer cooking, all we want to do is grill, grill, and grill some more. Which generally means corn with every meal, because you pretty much can’t have a cookout without grilled corn on the cob. But when it comes to making grilled corn, backyard barbecuers have many opinions about just how to do it. Some people toss the cobs raw on the grill, some boil them first, some wrap them in foil, others cook them in…

August 11, 2017 Editor 0Comment

By Emily Johnson Published August 11, 2017 Yes, it can be done. And yes, it tastes just fine.  (iStock) Why would you want to learn how to cook rice in the microwave? After all, the microwave method is only marginally faster than using the stovetop. But, some think this method actually produces better rice. Plus, there’s the convenience factor. You can microwave, serve, and even eat your rice out of one container, eliminating at least one dish to clean. Plus, you won’t have to deal with all of the rice stuck at the bottom of your pot as you do with the stovetop…

April 4, 2017 Editor 0Comment

By Bon Appétit Published April 04, 2017 Facebook Twitter livefyre Email Print Medium-low heat is the key to the fluffy, creamy, melty texture of these eggs.  (Alex Lau) We believe strongly that “putting an egg on it” transforms almost anything into a meal. But lately we’ve turned our attention away from our beloved olive oil-fried egg and toward a soft sunny scramble. We know what you’re thinking: Do I really need a recipe for scrambled eggs? If you just want a plate of scrambled eggs, no. But if you want uniformly golden, soft-on-the-verge-of-custardyscrambled eggs, then yes. Here’s how we do…

March 24, 2017 Editor 0Comment

Published March 23, 2017 FoxNews.com Facebook Twitter livefyre Email Print NOW PLAYINGCooking with ‘Friends’: The Emanuel family’s spanakopita Can a creamy, salty decadent comfort food also be a little bit good for you? Just add some greens. Fox News Channel’s chief congressional correspondent and senior political correspondent stopped by “Fox & Friends” Thursday to share a family favorite recipe for spanakopita—a cheesy, spinach pie that’s a favorite in Greek restaurants around the world. Emanuel’s wife said that cooking together isn’t just about whipping up something to eat. It’s a great way to pass the time with family. “You know, we…

February 3, 2017 Ralph Smith 0Comment

share pin tweet Clockwise from top left: The Wicked Noodle, An Edible Mosaic, Eclectic Recipes By Michael Bartiromo | February 1, 2017 It’s often said that variety is the spice of life, and that’s true in many cases — just not on Super Bowl Sunday. As everybody knows, buffalo sauce is the preferred spice of life on Super Bowl Sunday, hands down. READ: New Study Says Guys Who Like Spicy Food Have More Testosterone That being said, you can still inject a little variety into your game-day gathering by swapping out a tray of buffalo wings for a different buffalo-drenched…

January 23, 2017 Ralph Smith 0Comment

share pin tweet Photo courtesy of Stephanie Meyer By FOX News Magazine | January 20, 2017 Would you believe us if we told you that the sauciest, most delicious wings you’ll ever taste can come together in just one pot? RECIPE: Sriracha Wings With Wasabi Aioli Don’t take our word for it. Simply ask Andrew Zimmern, also known as the mastermind behind these sticky, finger-licking-good, one-pot chicken wings. And thankfully, he’s happily dishing out his beloved recipe. While the chef is best recognized for savoring adventurous cuisine on “Bizarre Foods,” Zimmern also has a flair for whipping up familiar, comforting…

November 22, 2016 Ralph Smith 0Comment

share pin tweet She Wears Many Hats; Damn Delicious, Culinary Hill, Rasa Malaysia By FOX News Magazine | November 21, 2016 There are only a handful of Thanksgiving dishes anyone actually enjoys, and they’re listed as follows: turkey, potatoes, stuffing, and absolutely nothing else. We might take a few spoonfuls of green bean casserole or cranberry sauce too, but that’s only because we feel guilty, or because it looks pretty next to the foods we wantto eat. Besides, if green beans or cranberry sauce were so good, we’d prepare them more than once per year — but they aren’t, so…

November 16, 2016 Ralph Smith 0Comment

By Elyssa Goldberg Published November 15, 2016 Facebook Twitter Email Print Are you ready to revolutionize your cornbread? (iStock) Buying ingredients for cornbread should entail more than walking into the grocery store and blindly picking any bag that says “cornmeal” from the shelves. According to Bon Appetit’s senior food editor Rick Martinez, one size fits all isn’t a rule that applies to cornmeal. The variations in grain size can revolutionize (or destroy) your bread. Size matters Cornmeal is available on a spectrum of grind sizes, ranging from fine to medium to coarse. Cornbread is supposed to be a textural experience—it’s half…

August 25, 2016 Ralph Smith 0Comment

By Sam Worley Published August 24, 2016 Facebook Twitter Email Print  (Photo by Chelsea Kyle, Food Styling by Anna Stockwell) Next Making an omelet might seem like a feat only the pros can master. But trust us. With the right tools– and a little patience– you’ll be whipping up show stopping eggs in no time. Here’s how you do it. It all starts with great eggs.  Eggs lose flavor the longer they sit in the fridge, so get the freshest eggs around (the farmers’ market is a good bet). Whisk three eggs vigorously with a little salt and pepper in…