By Food & Wine
Imported canned tuna from Spain and jarred piquillo peppers add an Iberian twist to the classic American tuna casserole, making it more elegant but keeping it as simple and quick as the original. More One-Pan Meals
© Johnny Miller Creamy Tuna Noodle Cazuela
12 ounces farfalle pasta
4 tablespoons unsalted butter
1 medium onion, finely chopped
2 tablespoons all-purpose flour
3 cups whole milk or half-and-half
1 1/2 cups frozen baby peas
3/4 cup piquillo peppers, sliced (6 ounces)
1/2 cup freshly grated Parmigiano-Reggiano cheese
One 6-ounce can or jar solid white tuna in oil, drained and flaked
Freshly ground pepper
1/2 cup panko (Japanese bread crumbs)
1. Preheat the oven to 450°. Cook the farfalle pasta in a large pot of boiling salted water until al dente. Drain.
2. Meanwhile, in a large saucepan, melt 3 tablespoons of the butter. Add the onion and cook over high heat, stirring, until softened, about 3 minutes. Add the flour and cook,
By Food & WineRead More »from One-Pan Recipe: Creamy Tuna Noodle Casserole
By Food & WineRead More »from Chicken of the Week: Easy Chicken and Dumplings
Baking these easy dumplings right on top of the simmering stew makes them extra fluffy. More Chicken Recipes
© Fredrika StjärneStovetop Chicken and Dumplings
2 tablespoons unsalted butter
1 medium shallot, finely chopped
1/4 cup finely diced carrot
1/4 cup finely diced celery
Salt and freshly ground pepper
1 cup plus 2 tablespoons all-purpose flour
3/4 cup dry white wine
1 1/4 cups low-sodium chicken broth
3 cups shredded rotisserie chicken
2 tablespoons chopped flat-leaf parsley leaves
1 tablespoon baking powder
1 tablespoon finely chopped chives
1 cup buttermilk
1 large egg, beaten
1. In a medium enameled cast-iron casserole, melt 1 tablespoon of the butter. Add the shallot, carrot and celery and cook over moderate heat, stirring occasionally, until the vegetables are softened and beginning to brown, about 10 minutes. Season with salt and pepper.
2. Add the remaining 1 tablespoon of butter to the casserole and let melt. Increase the heat to
- Beth Greenfield, Shine Staff | Shine Food – Wed, Feb 20, 2013 12:35 PM EST
Guy Fieri just can’t catch a break. First, his new Manhattan restaurant, Guy’s American Kitchen and Bar, gets slammed with the worst (and funniest) review ever. Now the place is being raked through the coals by a jokester who created a bogus restaurant website—with a hilarious fake menu—simply by purchasing the restaurant’s domain name.Seems like Read More »from Guy Fieri Parody Menu Prompts Big Online Laughs, with a Side of Accusations
More on Shine: Guy Fieri Responds to Scathing NY Times Restaurant Review
“Guy Fieri didn't register his restaurant's domain name, so I picked it up. I think this new menu looks great,” tweeted Bryan Mytko, identified in his profile as a Brooklyn-based programmer. (While Mytko purchased this website, the restaurant itself uses this one.)
More from Yahoo!: Guy Fieri "Threw a Fit" After Being Rejected from VIP Super Bowl Party
While real menu items at Guy's include Dragon Chili Cheese Fries, Ain't No Thing Butta Chicken Wing and "Awesome" Pretzel Chicken Tenders, a choice item on the parody menu is Football: The Meal ($19.95). It's described as
We hope she didn't buy a bottle just for a little pan sauce...There are certain labor-intensive recipe phrases that can make the most diligent cook roll her eyes. "Do I really have to do that?" we wonder. Every week, we will track down the answer to that question. Why? Because as much as we love cooking, we're kind of lazy. Leave your Do I Really Have To Do That? questions in the comments and they shall be answered, saving us all a lot of needless trouble.Read More »from Cooking with Wine: Do I Really Have to Do That?
This week's question comes from Jamie S: "I want to know what the point of 'cooking sherry' is. I always leave it out of any recipes that require it."
All the experts we asked agreed you wouldn't want to cook with anything you wouldn't gladly drink. "The 'cooking wines' you find in grocery are not worth it," said James Briscione, Chef Instructor at the Institute of Culinary Education and Food Network's first Chopped Champion. "They have half the flavor of the real thing and are loaded with sugar and salt, which could leave you dish tasting worse than if you had just left the wine out
- Lover.ly | Shine Food – Wed, Feb 20, 2013 10:49 AM EST
By Carly Totten, Lover.lyRead More »from PHOTOS: Refuel! Late Night Snacks for Your Wedding
After dinner is complete and your cake devoured, guests are likely to hit the dance floor in celebration of you and your new husband. While the band pumps out old and new songs alike, you and your guests may find yourselves craving a midnight snack (sliders and fries, anyone?), especially if your reception stretches into the early morning hours.
We've filled the gallery with sweet, salty, and unexpected bites perfect to eat on a packed dance floor that are sure to solve your snack cravings.
Gail Simmons, one of the judges on the long-running Bravo hit "Top Chef," stopped by "The Jeff Probst Show" and shared three hot food trends that are sweeping the country. One of them involves the future of food trucks, another involves the components that are making your entree plate, and the third is the newest trend in desserts. Keep an eye towards the menu the next time you head out for a meal... before long, you'll probably see these trends at a restaurant near you - if you haven't already!
RELATED: You'll Never Guess What Jeff's Staff is Eating!
Then, keep watching, because Gail and Jeff participate in a little wine tasting experiment. Can they tell which glass of wine came from a $100 bottle, and which wine cost under $10? You'll have to watch to see what happens, but know this: good wine doesn't have to cost an arm and a leg!
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Dr. Sanjay Gupta's Must-See Flu Shot Advice
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Do These Inventors Have the Read More »from Gail Simmons Shares the Hottest Trends in Food
- Babble.com | Shine Food – Tue, Feb 19, 2013 5:36 PM EST
Low SodiumDid you know that the recommended daily sodium intake for a healthy American is 2,300 mg, which equals 1 teaspoon of salt? And according to sodium expert and author Sodium Girl, 90 percent of adults consume almost double that recommended amount on a daily basis! So if you are looking to reduce the amount of sodium in your diet, here are a few very easy ideas you can use when cooking your favorite foods and recipes. From using smart citrus to adding spices and fresh herbs, these seven tips will have you loving your food all while pushing aside that salt shaker. Plus check out Sodium Girl's Low Sodium Recipe Rally, get some amazing low sodium recipes from bloggers, and enter to win a Vitamix!Read More »from Worth Your Salt: 7 Ways to Cut Your Sodium Intake Through Cooking
1) Add Fresh Herbs
Fresh herbs like basil, parsley, dill and cilantro add flowery, bright flavor accents, intensifying the flavor of your food without the use of salt.
2) Use Lemon
Lemon juice provides an acidic burst of bright flavor that brings the natural flavors of foods like
- Babble.com | Shine Food – Tue, Feb 19, 2013 5:14 PM EST
Ever since I became a single mom, I've had to pinch a few pennies at the grocery store to make do. It used to worry me, until I realized there's a way to take those penny-pinching weeks and turn them into a fun adventure in the kitchen! It's possible to feed a family of four on just $20 a week, and I'm going to show you how. Of course, this isn't a grocery plan for every week of your life -- but when times get tight, isn't it nice to know you can grab a twenty, head to the store, and still cook up delicious breakfasts, lunches, and dinners for a whole week without breaking the bank?! Yeah, I think so, too! - By Brooke McLay
MORE ON BABBLE
Read More »from Pinching Pennies? 7 Ways to Feed Your Family with Just $20 for an Entire Week
- Everyday Food | Shine Food – Tue, Feb 19, 2013 3:08 PM EST
Put together a family feast that's so much better than takeout. From meaty deep-dish styles to the thinnest-crust vegetarian pizza, there's something here for everyone.Read More »from Unique Pizza Toppings You Wont’ Find on the Takeout Menu
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We changed the mixing method of our favorite lemon curd, then cooked it in the microwave. The results? Buttery rich and smooth as silk, every time.
Related: Sweet On Citrus
Quick and Easy Lemon Curd
Step One Grate zest from 6 lemons to equal 2 Tbsp. Cut lemons in half; squeeze juice into a measuring cup to equal 1 cup.
Step Two Beat 1/2 cup butter, softened, and 2 cups sugar at medium speed with an electric mixer until blended. Add 4 eggs, 1 at a time, beating just until blended after each addition. Gradually add lemon juice to butter mixture, beating at low speed just until blended after each addition; stir in zest. (Mixture will look curdled.) Transfer to a 3-qt. microwave-safe bowl.
Step Three Microwave at HIGH 5 minutes, stirring at 1-minute intervals. Microwave, stirring at 30-second intervals, 1 to 2 more minutes or until mixture thickens, coats the back of a spoon, and starts to mound slightly when stirred.
Step Four Place heavy-duty plastic wrap directly on
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