Party and I have been really obsessed with crockpots lately. I thought we'd prepared just about every kind of meat dish there is (beef chili, Cuban chicken, short ribs, you name it) — until I came across a corned beef and cabbage recipe. It was so hands-off, I was convinced it would be too good to be true.
The result wasn't too good to be true, but it was admittedly way too easy. If you can chop vegetables and place them with meat in a bowl, then you can make a St. Patrick's Day spread of meltingly tender corned beef, braised cabbage, and root vegetables. Consider it your veritable pot o' gold — just remember not to peek! For the recipe, read more.
From Everyday Food
Ingredients
4 slices (3/4 inch thick each) pound cake
1 1/2 cups softened ice cream
3 egg whites
Pinch of salt
1/2 cup sugar
Directions
Serves 4.
A low-key, laid-back week is exactly what the doctor ordered, especially before another raucous holiday hits home. Enjoy a cold one in Tempe, AZ, and Bryan, TX — or, if you're in the Midwest, learn about crafting maple syrup at the National Maple Syrup Festival. Where will you find yourself eating and drinking away the week? Let us know by leaving a comment below.
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During his demonstration on Saturday morning in South Beach, Bobby Flay made steamed fish and steak. The chef invited Next Food Network Star winner Melissa d'Arabian to join him on stage, where the two bantered about cooking on a budget. Although he's known for grilling, Flay cooked the steak on the stove while providing plenty of tips for making the most delicious piece of meat. To find out what the chef, whose favorite cut is rib eye, had to say, keep reading.
Adapted from Food Network Magazine and Bon Appétit
Ingredients
For corned beef and cabbage:
4 pounds lean raw corned beef brisket
3 tablespoons pickling spice (often included with brisket)
1 medium rutabaga, halved and cut into wedges
1 pound large carrots, cut into 4-inch pieces
1-1/4 pounds large fingerling potatoes
1 leek, white and light-green parts only, cut into 3-inch pieces
1/2 head Savoy cabbage, cut into wedges
For horseradish cream:
1 cup sour cream
6 tablespoons prepared white horseradish
1 tablespoon finely chopped dill pickle
1 tablespoon chopped fresh chives or green onion tops
Directions
Serves 6.
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