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Rocco DiSpirito The Pound A Day Diet

Sunday, March 9, 2014 7:42 AM

In his new book The Pound A Day Diet celebrity chef Rocco DiSpirito focuses cooking with certain foods to help promote healthy weight loss. DiSpirito talks about how he changed his mind set about cooking and eating healthy. He says the research that has gone into the recipes featured in the book has taken several years. Rocco emphasizes the important of eating healthy in order to live a longer healthier life. 


To hear part 1 of the interview with Rocco click here 

To hear part 2 of the interview with Rocco click here 

To hear part 3 of the interview with Rocco click here 

My Grandmother's Ravioli

Monday, October 14, 2013 10:26 AM

In a tribute to grandparents everywhere Mo Rocca is learning from their experiences in the kitchen and just enjoying life. Rocca is the host of My Grandmother’s Ravioli on the Cooking Channel. He visits with folks from around the country finding out what the love to do and what they love to cook. You can volunteer your grandparents for the show http://www.mygrandmothersravioli.com/

To hear part 1 of the interview with Mo Rocca click here

To hear part 2 of the interview with Mo Rocca click here


Martie Duncan Has Some Tips To Make Your July 4th Party Stand Out

Monday, July 1, 2013 11:34 AM



 Looking for a way to make your July 4th party unique?Food Network Star Finalist and Party Planner Martie Duncan has some great tips. She says do a DIY party, put out a lot of toppings and let people create their own plate. She says for instance start with a great hotdog or burger and set out a lot of variety for toppings.

To hear part 1 of the interview with Martie Duncan click here

To hear part 2 of the interview with Martie Duncan click here

To hear part 3 of the interview with Martie Duncan click here


Heather Stouffer Founder Of Mom Made Foods Has Tips On Getting Kids to Eat Healthy

Wednesday, June 26, 2013 2:38 PM


Finding a way to get kids to eat organic and healthy foods can be tough. Heather Stouffer founder of Mom Made Foods has some tips on how parents can get their kids to eat the right things and still enjoy the foods they love.

To hear part 1 of the interview with Heather Stouffer click here

To hear part 2 of the interview with Heather Stouffer click here

To hear part 3 of the interview with Heather Stouffer click here

To hear part 4 of the interview with Heather Stouffer click here

Get Great Grilling Recipes from Chef Tim Love

Tuesday, June 25, 2013 11:57 AM


Need some help getting ready to fire up the grill this summer? Chef Tim Love has some great tips and recipes to make you a grill master.  Chef Tim Love has appeared  on shows like Iron Chef AmericaBest in Smoke and Top Chef Dallas.

To hear part 1 of the interview with Chef Tim Love click here

To hear part 2 of the interview with Chef Tim Love click here

Charred Okra, Tomato and Pecan Salad with Balsamic Mayonnaise

A Chef Tim Love Recipe


1 Tablespoon peanut oil

10 Okra, cut on bias into 1/3s

5 Teardrop tomatoes

1/4 Cup sweet red pepper, julienne

1/4 Cup red onion, julienne

1/2 Teaspoon shallot, minced

1/4 Teaspoon red pepper flakes

1 Heaping tablespoon raw chopped pecans

1 Heaping teaspoon Hellmann’s® or Best Foods® Creamy Balsamic Mayonnaise Dressing



·In a very hot sauté pan add 1 T peanut oil

·Add shallots, okra and tomatoes carefully. Let blister for 30 seconds.

·Add pecans and toss over high heat for 1 minute and a half

·Season with salt, pepper and pepper flakes while tossing

·Remove from heat and place in a mixing bowl

·Add peppers, red onion and Balsamic Mayonnaise Dressing

·Mix well and serve immediately



Balsamic Tenderloin and Long Beans

A Chef Tim Love Recipe


3 2-ounce beef medallions

6 Chinese long beans, blanched or fresh green beans trimmed and blanched

1/2 Shallot, sliced

1/2 Teaspoon crushed garlic

1 Tablespoon Hellmann’s® or Best Foods® Creamy Balsamic Mayonnaise Dressing

3 Canned anchovies in oil

3 Tablespoon butter

1/2 Teaspoon lemon juice



Peanut oil



·Whip butter and anchovies together and chill.

·Spread a thin layer of Balsamic Mayonnaise Dressing on one side of the beef medallions and then season with salt and pepper.

·In a medium hot sauté pan add 1T peanut oil and lay medallions in pan mayonnaise-side down. Season other side with salt and pepper.

·Flip medallion after 45 seconds and cook other side for 45 seconds

·Remove and rest.

·In same pan add beans, shallot and garlic. Sauté for 2 minutes and add lemon juice and then cold anchovy’s butter.

·Remove from heat and season with salt and pepper. Stir until butter is melted.

·Serve on plate and place medallions on top.


Balsamic Grilled Chicken Thighs with Grilled Artichoke and Hearts of Palm

A Chef Tim Love Recipe



4 chicken thighs, skin removed

2 Tablespoon Tim Love Poultry Rub (or your favorite poultry rub)

12 baby artichokes, cleaned and poached in lemon water

2 Hearts of palm, canned

4 Tablespoon Hellmann’s® or Best Foods® Creamy Balsamic Mayonnaise Dressing

Peanut oil

Salt and pepper



·Preheat grill to 400 or high.

·Rub thighs with peanut oil and then poultry rub.

·Place thighs on grill and close lid for 5 minutes.

·Meanwhile, split hearts of palm and artichokes lengthwise.

·Rub both with peanut oil, salt and pepper.

·Open grill lid and flip chicken thighs. Place bit hearts of palm and artichokes split side down.

·Close lid and let cook for 5 more minutes.

·Remove vegetables and check to make sure chicken is done (168 degrees).

·On the plate, spread Balsamic Mayonnaise Dressing liberally and top with the chicken and then the vegetables.

·Serve immediately.


Hungry Girl Talks About Ways to Keep on Track With Weight Loss Goals

Monday, February 4, 2013 10:53 AM

Almost two months into your New Year’s Resolutions, and the temptations are at an all-time high, especially for those who have resolved to lose weight. One person who can help keep your resolutions on track is Lisa Lillien (a.k.a. Hungry Girl), the TV host, best-selling author, and founder of the wildly successful website www.hungry-girl.com. Lisa is an average woman struggling with the same food battles that most people struggle with daily. She considers herself a “foodologist,”who is not a nutritionist, but who is hungry. In fact, she even describes herself as a “mad scientist,” who is obsessed with food (how much can she eat and still fit into her pants?).

More than 1,000,000 fans eagerly wait for Hungry Girl’s recipes, food finds, tips, and tricks each weekday. What started as a daily e-mail to friends and family, has turned into a nationwide phenomenon for Lillien! Hungry Girl is a free daily e-mail subscription service about healthy eating that launched in 2004.

In addition to her million-plus devoted fans, Lillien also reaches millions more, with weekly columns on WeightWatchers.com and Yahoo!, regular contributions to Redbook Magazine, and recurring appearances on television shows such as Rachael Ray and Extra.

Lillien is the author of seven bestselling books, several which have debuted at number one on the NY Times Best Sellers List. Her most recent book, Hungry Girl To The Max and Supermarket Survival: Aisle by Aisle, HG-Style! launched in the #1 spot, and containts “Tips and Tricks for Hungry Chicks”. Her TV show, Hungry Girl, airs on both Food Network and Cooking Channel.

To hear the interview with Lisa Lillen click here

Drop Seven Foods In Seven Days and Lose Seven Pounds

Wednesday, January 16, 2013 10:38 AM


Are you still having trouble keeping your New Year’s resolution to lose weight? JJ Virgin may have the answer for you in her new book.  You could lose seven pounds in seven days by dropping seven foods.  Virgin says she knows it is a big claim but that is the average weight loss for folks who follow her plan. She says calories in and calories out is not the way to think about weight loss. She says you need to drop soy, dairy, egg, gluten, corn, peanuts, and sugar and artificial sweeteners.   

To hear part 1 of the interview with JJ Virgin click here

To hear part 2 of the interview with JJ Virgin click here

In the Kitchen with David

Sunday, October 28, 2012 11:47 AM
David Venable will be the first to tell you: He loves his food. And, as the beloved QVC® program host of In the Kitchen with David®, he’s put that passion on mouthwatering display, welcoming some of the greatest names in the food world. But Venable’s own culinary skills—honed in the Carolina kitchens of his mother and grandmothers—are nothing short of remarkable and tantalizing. 
Now, in his anticipated debut cookbook, Venable shares 150 delicious recipes of hearty, easy-to-make, comforting dishes. In the Kitchen with David covers everything from appetizers and breads to soups and salads to main courses and sides, as well as his lifelong love of bacon (The Divine Swine!). You’ll get ideas for quick Monday-to-Friday dinners, let-it-cook-all-weekend suppers, savory breakfasts and brunches, cocktail party fun, game-day eats, and family reunion feasts. And of course, no Southern-influenced cookbook is complete without a little something sweet. 
BIO: DAVID VENABLE joined QVC as a program host in 1993 and has since helped establish and build the multimedia retailer's gourmet food business. His hit show, In the Kitchen with David®, offers a unique interactive viewership experience and features the latest in gourmet foods, cookware, kitchen gadgets, and cookbooks. While not a chef, Venable, well-known as "QVC's Resident Foodie," loves to cook, and his passion revolves around all things food. Prior to joining QVC, Venable was an anchor/reporter for WOAY-TV in Oak Hill, W. Va., and CBS-affiliate WTAJ-TV in Altoona, Pa. He earned his bachelor's degree from the University of North Carolina, Chapel Hill and lives in Pennsylvania

Bobby Deen Not My Mama's Meals

Sunday, October 14, 2012 12:39 PM

In this series, Bobby Deen takes his mother, Paula Deen's, recipes and transforms her Southern comfort food into lighter, lean, yet still delicious dishes. Each week, we'll follow Bobby as he tries to recreate one of his Mama's famous meals with healthy substitutes that cut down on calories and fat, but still deliver on taste.

Bobby Deen:

Growing up in a traditional Southern kitchen, self-proclaimed “Georgia boy” Bobby Deen went to work in that kitchen — his mother Paula’s kitchen — when he was 18. Bobby, now 41, has been an essential ingredient in the recipe that has made his mother an American hospitality and cooking icon. The warmth, humanity and kindness that are so much a part of Paula Deen’s persona are really family traits that were passed on to Bobby and his older brother, Jamie. As the family continues to cook, write and effectively welcome the world to sit in the kitchen and be a member of their family, Bobby maintains his own style, interests and passions.

After high school, Bobby was the delivery man and an integral part of the now-legendary home business that launched Paula Deen on the road to success. Bobby brought “lunch-and-love-in-a-bag” to the customers and the praise and feedback to Paula. The Bag Lady saved Paula and her two young sons from near homelessness. The business would soon grow into a restaurant, The Lady & Sons.

Bobby Deen was in the front of the house and took care of the customers, leaving his mom to craft recipes that gave The Lady & Sons its first national exposure and launched Paula and her family on a trajectory that has made them one of the most recognized and beloved families in America.

With The Lady & Sons firmly established, Bobby and Jamie began appearing to rave reviews on their mother’s cooking shows on the Food Network, and then launched their own show on the network, Road Tasted. The success of the program had Bobby and Jamie exploring America in search of more examples of love and warmth-infused cooking, and began to draw younger people and a new audience to the growing number of Deen family fans in America.

By mid-2011, the Deen brothers had published four books: The Deen Bros. Cookbook-Recipes From the Road in 2007; Y’all Come Eat, released in 2008; Take It Easy in 2009; and Get Fired Up in 2011. They published four standalone magazines in 2010 and have plans for more in 2011. They’ve expanded their efforts with a line of spices, barbecue sauces and T-shirts.

Bobby and Jamie continue to work together, and in 2011 they were again judges in the Beringer Great Steak Challenge. Both also worked with the Grain Foods Foundation by supplying grain-based food recipes to promote a healthy diet.

But Bobby, after starting to lift weights, work out and master jujitsu with friends when he turned 30, has developed a new passion. He still loves the traditional foods, but he’s developing healthier versions of some of the family classics because of the changes in his lifestyle that came with his training. He’s still a devoted sports fan, and he still plays the drums, something he started as a kid. Bobby continues to evolve and even picked up acoustic guitar, a craft he’s now devoted to learning.

Bobby makes his solo television debut on Cooking Channel in his new series Not My Mama’s Meals, where he develops healthier versions of the traditional foods he grew up on.

To hear part 1 of the interview with Bobby Deen click here

To hear part 2 of the interview with Bobby Deen click here

To hear part 3 of the interview with Bobby Deen click here  

Sticky Fingers Sweets 100 Super Secret Vegan Recipes

Friday, September 28, 2012 11:11 AM


Doron Petersan owner of Sticky Fingers Sweets and Eats and author of Sticky Fingers Sweets and Eats 100 Super Secret Vegan Recipes and winner of the Food Networks Cupcake Wars twice says baking vegan is easier than you think. She says it is good for you and the environment and the animals. She says you eat vegan things all the time and might not know it. She says you can replace dairy products with soy, hemp, rice or almond milk and you can replace eggs with all kinds of substitutes and that’s what the recipe book is all about.

Doron will be at the Baltimore Book Fest this weekend making pumpkin whoopee pies.  

To hear part 1 of the interview with Doron Petersan click here

To hear part 2 of the interview with Doron Petersan click here


Monday, September 10, 2012 9:53 AM





“Hungry Girl” Lisa Lillien, Author of Six Bestselling

Books, Dishes out Her Sassy Guilt-Free Food Advice


Lisa Lillien(a.k.a. Hungry Girl) is a, TV host, best-selling author and founder of www.hungry-girl.com, the free daily email service that entertains and informs hungry people everywhere.  Lisa is a typical woman battling the same food issues most people struggle with everyday.  She considers herself a “foodologist,” not because she has some kind of fancy degree, but because she is obsessed with food –– how wonderful it is, and how much of it she can eat and still fit into her pants.  This self-proclaimed “mad scientist” of the kitchen shares her insights on how to tackle the “weighty” issues facing America.  Find out why more than 1,000,000 fans eagerly wait for Hungry Girl’s recipes, food finds, tips and tricks each weekday.


- EAT & SURVIVE—Find out how to save on calories and money – aisle by aisle

- SUPER SUCCESS–Supermarket finds to look for in the middle aisles

- SWEET TREATS—How to snack your way to happiness

Lisa is the author of six bestselling books, four of which debuted at number one on the NY Times Best Sellers list. Her most recent book, Hungry Girl Supermarket Survival: Aisle by Aisle, HG-Style! launched in the #1 spot.  Her TV show, Hungry Girl, airs on both Food Network and Cooking Channel.

To hear part 1 of the interview with Lisa Lillien click here

To hear part 2 of the interview with Lisa Lillien click here



Ultimate Everyday Cookbook

Tuesday, February 1, 2011 9:05 AM


Crazy Delicious Recipes that are Good to the Earth and Great for Your Bod

New York Times bestselling author Kim Barnouin, co-writer of the groundbreaking Skinny Bitch, is savvy and serious about eating well and exuberant about bringing us all back into our kitchens to experience the joy of creating quick and savory healthy meals. Skinny Bitch became a phenomenon (it has sold more than 2 million copies) and she followed up with four more books in the series. Readily admitting that she burned through a few ovens before hitting on her personal foodie style, Kim now serves up a tasty addition to the Skinny Bitch revolution in fitness and health as she dishes on how to prepare delicious meals that benefit your body and the health of Mother Earth, as well.

In SKINNY BITCH: Ultimate Everyday Cookbook – Crazy Delicious Recipes that are Good to the Earth and Great for Your Bod (Running Press; October 26, 2010; Hardcover; $29.95), Kim Barnouin gets us back into knowing our way around the pantry and being creative in the kitchen with 

easy recipes featuring seasonal produce. From Mediterranean and California-fresh to Middle Eastern and more, there are lip-smacking ideas for breakfast, soups, salads, sides, dinner, desserts, and drinks. And did we mention the foods that help you think smarter and spice up your sex life?

SKINNY BITCH: Ultimate Everyday Cookbook is not only about cooking, it’s also about discovering a more invigorating lifestyle, one that enriches your palate and your energy resources, well-being, and overall health. Kim gives us food for thought on how the overly processed, factory-farmed, and non-local foods we eat add to water and air pollution, greenhouse gas emissions, water shortages, loss of biodiversity, and global warming. And whether you’re looking to add a few more meatless dishes to your meals, go a little more vegan, or take a swing at losing those love handles and pot bellies, she presents the ideas and recipes that will bring soul and substance back into your kitchen, including:

What’s in Your Food? – Kim offers eight tips — beyond reading the box for calories, girl — to help you judge your foods with care, like the five ingredients you want to avoid, the good and bad fats, and how to recognize “all natural” jargon that is not backed by fact.

The Dirty Dozen and the Clean Fifteen – To buy or not to buy organic. Kim gives you the Environmental Working Group’s list of those fruits and veggies that are most toxic when bought conventionally (such as peaches, apples, grapes, kale, celery, and carrots) and those that are safer if you can’t always go organic (such as avocados, broccoli, onions, tomatoes, and sweet potato).

Skinny Bitch Secrets – The real skinny on processed foods, food coloring and additives, sugars, soy, meat, seitan (the “wheat meat”) and more, and did you know that hemp milk (yes, we said hemp milk) is creamier than soy or almond milk?

Your Kitchen is Your Playground – Making your kitchen cooking-worthy and workable, the eight pantry staples, best herb pairings, getting the most from your spices, plus ideas on kitchenware, dinnerware, hosting, colorful bamboo products, and more.

And now … the Food – For breakfast, surprising tastes like Fresh Corn-off-the-Cob and Pepper Frittata and Tofu Mexicali Scramble, Orange Scones, Crepes with Raspberry Sauce, and Maple and Apple Cinnamon Pancakes, plus morning foods that boost your IQ.

Ten Aphrodisiac Foods that will Spice Up Your Sex Life – Yes, you heard right; Kim explains why certain foods such as almonds, bananas, figs, and chili peppers help get you into the mood.

Super Soups and Salads – Comfort soups like Pasta, Navy Bean, and Spinach and unbelievably fresh soups like Thai Coconut and Butternut Squash Soup with Poppy Seeds (boasting ginger and sweet apple zest), plus Watermelon and Heirloom Tomato Salad, Orange-Kissed Beet and Arugula Salad, Miso Crunch Salad, Wonton Wrappers, and more.

Sassy Sauces and Dressings – Skinny Bitches love the spice of sauces, and Kim has not stinted with recipes for Lime Cream, Creamy Dill Sauce, Sesame Dipping Sauce, Avocado and Jicama Salsa, Citrus Mint Vinaigrette, Spicy Mango Chutney, and others.

Super Sides Me – Ideal appetizers and side dishes including Caramelized Eggplant with Red Miso, Boston Baked Beans, Curried Chickpea Cakes, Warm Spring Rolls with Spicy Sesame Sauce, and Quinoa-Stuffed Poblano Peppers with Tomatillo Sauce.

Asian Persuasion to All-Around Healthy Dinners – Your friends and family will love you for these, from Noodles with Match Vegan Pork and Hot Bean Sauce, Butternut Squash Ravioli with Sage Sauce, Asian Macaroni and Cheese, and Match Vegan Ginger Chicken Stuffed with Dried Cherries and Fennel to Spicy Black Bean Enchiladas, Wild Mushroom and Asparagus Risotto, Veggie Pot Pies, and more.

Fabulous Finishes – Desserts that will delight guests and family of all ages, including Mini Rustic Pear Tarts, Vanilla Bean Cake, Jack’s Grandma’s Apple Pie, Soft Ginger Cookies, and don’t you want to know what Alicia Silverstone puts into Alicia’s Crispy Peanut Butter Treats with Chocolate Chips?

Drinks! – You can create the fruitastic Basic Smoothie On-the-Go, lounge poolside with Skinny Lemonade, toast with Kim’s Antioxidant Sangria, get refreshed with a Minty Cantaloupe Surprise, or sip The Pink Fizzy.

About the Author: Kim Barnouin is the co-author of Skinny Bitch, a book that has been a New York Times bestseller for over two years and has sold more than 2 million copies and been translated into 23 languages. Since penning the first tough-love manifesto, she has followed up with four more books in the Skinny Bitch series. Her “Healthy Bitch Daily” blog (www.healthybitchdaily.com), launched in 2009, delivers advice on food, fitness, sex, money, shopping, and more. Kim holds an MA in Holistic Nutrition. She lives with her husband and son in Los Angeles, CA.

To hear the interview with Kim Barnouin click here

Colombe Jacobsen

Wednesday, December 15, 2010 9:40 AM


It’s time to start planning and creating your party menu for your next get together. This time, why not create appetizers and dishes which draw from the Mediterranean, touted for its fresh and “heart healthy” ingredients like olive oil, seasonal vegetables and low carbs. Food Network’s Chef Colombe Jacobsen will share her expertise in creating a party to remember with her elegant and health conscious approach to entertaining and dining. She’ll share how to bring the taste of the Mediterranean right into your kitchen and put her own personal flair into the each mouth watering recipe that’s appetizing and filling.  She will also let your viewers know of how to create their own favorite recipe cookbook!  Don’t let your master chef viewers miss it!

Colombe Jacobsen’sculinary perspective focuses on high quality, fresh ingredients. A graduate of the National Gourmet Institute, Colombe traveled extensively through France, Spain, Italy, Morocco and Turkey. She developed an appreciation and an understanding of the Mediterranean’s authentic flavors, local produce and traditional cooking techniques. Jacobsen recently appeared on the Food Network in season three of “The Next Food Network Star.”  She is best remembered for her creatively healthy approach to everyday meals. In addition, Jacobsen hosted the Food Network series “Conscious Cooking,” which focused on providing quick and easy tips to maintain a "casually healthy" but fun lifestyle in the face of today’s challenging eating decisions.

To hear the interview with Colombe Jacobsen click here



Everyday Exotic, Hosted by Roger Mooking, Air Saturdays at 12:30pm ET/9:30am PT on Cooking Channel

Saturday, December 11, 2010 9:30 AM


Join Everyday Exotic host Roger Mooking as he explores exotic ingredients and incorporates them into everyday cooking. In each episode, Roger focuses on one distinctive seasoning or ingredient–and explores its provocative palate. Armed with knowledge and inspired by demonstration and example, viewers are empowered to embrace the whole world of exotic international flavors and add them to their everyday cooking!

Roger Mooking has developed a culinary philosophy built on perfect execution of globally inspired culinary traditions. As an Executive Chef, he has been the subject of numerous television and print features, both nationally and internationally, including Food Network, HGTV, NY TimesWallpaper Magazine and Toronto Life. As a third generation restaurateur and chef, he began his formal training through the George Brown Culinary Management Program where he earned a Top Student Honors diploma. Roger continued his training at Epic Dining Room in Toronto's world renowned Royal York Hotel before consulting on several food and beverage openings.

Roger is currently Executive Chef/Co - Owner of Kultura Social Dining and Nyood Restaurant in downtown Toronto, where he has earned a reputation as one of the city's premiere chefs.

He is also the recording artist and creator of the CD Soul Food, a unique food and music project released by Warner Music. 

For Roger, music and the epicurean world are seamless. “One feeds the body, the other the soul; it is all food in all its various forms.”

To hear the interview with Roger Mooking click here


Kelsey Nixon, Fan Favorite from The Next Food Network Star, To Host Brand-New Show

Friday, November 5, 2010 9:14 AM
Cooking Channel will add another fresh face to their programming line-up this November, with the premiere of Kelsey’s Essentials on Saturday, November 6 at 2:30pm ET/11:30am PT. Kelsey was a fan favorite contestant on season four of The Next Food Network Star and this will mark her debut on Cooking Channel, the newly launched network from the creators of Food Network.
In Kelsey’s Essentials, Kelsey Nixon inspires a new generation of food lovers with her own fresh take on essential cooking basics. She gives her savvy tips on must-have pantry items, the latest gadgets and essential kitchen techniques – from roasting to baking.  Kelsey’s passion is creating recipes that target the beginning cook – breaking down the basics, teaching proper technique and making everyone feel comfortable in the kitchen. 
ABOUT KELSEY NIXON: Kelsey Nixon got her start in the food media industry when she created Kelsey’s Kitchen, a college cooking show at Brigham Young University, emphasizing fast, fun and affordable meals.  After graduating with a degree in Broadcast Journalism, she attended Le Cordon Bleu – Hollywood, where she earned her professional culinary arts degree.  In 2008, she was a contestant on The Next Food Network Star, where she was voted ‘fan favorite,’ and went on to star in the Food2 web series Kelsey and Spike Cook, with Spike Mendelsohn.

To hear the interview with Kelsey click here

Be a Super Mummy This Halloween and Host a Pre-Trick Treating SPOOKY SUPPER

Tuesday, October 26, 2010 10:45 AM
The leaves are changing, and there is anticipation in the air. Your kids are so excited about fall and trick our treating. Moms are excited too, but they also want to make sure that their trick-or-treaters are safe and healthy. As an M.D., author of just released Mommy MD guides and Healthy Lunchbox and mother of three kids, Rallie McAllister, aka “The Mommy M.D.” is here to help. She understands the challenge of preparing meals that her kids will try, enjoy and ask for again. One of Dr. McAllister’s recommendations is that while many of us will be dressing up for Halloween, why not gussy up your dinner to match the spooky theme?Rallie McAllister, M.D. shares her expertise with tips and show recipes to get your kids to the table this Halloween and all year long

Rallie Mc Allister M.D., the author of runs a family practice specializing in nutrition, wellness, and weight loss called Healthy Solutions. In addition to her medical degree, Dr. McAllister holds a master’s in Public Health.  McAllister is a television and radio show host, a dynamic public speaker, and the award-winning author of several books, including The Mommy M.D.Guide to Pregnancy & Birth  and Healthy Lunchbox. Her column is read by millions in the U.S. and Canada, and she has been featured in numerous popular publications, including USA TodayPreventionParentsFamily CircleGlamourRedbookBetter Homes and GardensCosmoWebMD and Men's Health. She is appearing on Good Morning America this fall.

Lizard Face Tortillas

Recipe Photo


  • 2 Mrs. Paul's® 100% Whole White Fish Fillets
  • Two 6-inch spinach tortilla or sandwich wrap (green, for lizard’s face)
  • Two 1-inch wide strips of green bell pepper
  • 2 cherry tomatoes, sliced in half
  • 2 black olives, sliced in half


  1. Bake fish according to package directions.
  2. Place fish perpendicularly in folded tortilla or sandwich wrap to make lizard’s tongue.
  3. Cut green bell pepper strips into 4 diamond-shaped pieces for eyes, then place ½ cherry tomatoes and black olives on top of green pepper pieces.
  4. Makes two lizard face tortillas.

Mummy Face Fish Fillets

Recipe Photo


  • 4 Mrs. Paul's® 100% Whole White Fish Fillets
  • 1 can refrigerated bread stick dough
  • 1 stick string cheese
  • 2 black olives
  • 1 red pepper strip or cherry tomato


  1. Cut bread stick dough into ½ inch-wide strips and wrap around frozen fish stick to make mummy wrapping.
  2. Place on ungreased baking sheet and spray dough lightly with cooking spray. Bake dough-wrapped frozen fillets according to package directions.
  3. Remove from oven and allow to cool slightly.
  4. Cut eight ¼ inch slices from end of string cheese stick and place on surface of each fish fillet for whites of eyes.
  5. Cut 8 small wedges from black olives and place one on each cheese string slice for eyeballs.
  6. Cut 4 small wedges from red pepper or cherry tomato for mouth.
  7. Makes four. Serve with crinkle cut sweet potatoes, spinach pasta salad, and corn on the cob.

Monster Fingers

Recipe Photo


  • 8 Mrs. Paul's® 100% Whole White Fish Fillet Fish Sticks
  • 4 leaves Boston lettuce
  • 3 strips red pepper, cut into fingernail-size squares
  • All-natural, no sugar added catsup


  1. Bake fish sticks according to package directions.
  2. Place fish sticks on lettuce leaves.
  3. Place red peppers on ends of fish sticks for fingernails.
  4. Add catsup to opposite end of fish sticks.
  5. Serve immediately. Makes four.

Cyclops Fish Filet Pitas

Recipe Photo


  • 2 Mrs. Paul's® 100% Whole White Fish Fillets
  • 2 leaves Boston lettuce
  • 6 teaspoons Tangy Tartar Sauce
  • 1 carrot stick
  • 1 black olive, sliced in half
  • ½ whole grain pita pocket, cut in half to make 2 pita wedges


  1. Prepare fish fillets according to package instructions.
  2. Spread 2 teaspoons Tangy Tartar Sauce on inside of each pita wedge. Place lettuce leaf and fish fillet inside pita.
  3. Cut two ¾ inch slices from carrot stick and place on top of pita wedges for eye.
  4. Spread 1 teaspoon tartar sauce or ranch dip on top of carrot slice and top with ½ olive for eye.
  5. Cut a thin, 1-inch long strip from carrot and place above "eyeball" to make eyebrow.
  6. Makes two. Serve with Creamy-Zesty Cole Slaw, corn on the cob, and fresh apple slices.

Cooking Tips for Mom's from Candace Cameron Bure

Wednesday, September 15, 2010 8:27 AM

We all remember her as the oldest daughter DJ Tanner on the classic 8o’s sitcom Full House, but now Candace Cameron Bure is all grown up and the mother of three! Still busy with her television and film career, as one of the stars on ABC’s Make It or Break It, Bure knows how hard it can be to fulfill her current and most important role as working wife and mother. As spokesperson for America’s pork producers and National Eat Together Week, Bure has developed slow cooking tips and recipes that allow mom that most important luxury of all – more time with her family. Making sure her family gets together around the table at mealtime is a priority and sometimes hard to do especially during the active school year.

According to a recent survey, more than half of American women spend less time cooking in the kitchen than their moms did years ago. As kids head back to school, it’s time to take advantage of cooking short cuts with a tasty, time-saving technique that practically does the work for you - slow cooking. American women place time-saving tips high on their list of needs for mealtime preparation.  In fact, survey results show that three in four women say it’s important to have recipes that can be prepared in 30 minutes or less and the slow cooker makes delicious dinners easy when busy schedules demand low-maintenance options.

About Candace Cameron Bure; Many of you know Candace Cameron Bure from ABC's hit television series, Full House, where we affectionately knew her as "D.J. Tanner”. Still running in over 100 countries in syndication, Candace will forever be part of TV history through Nick At Nite and ABC Family network lineups. With an acting career that started at the age of five, Candace appeared in several national television commercials and prime-time hits such as “St. Elsewhere,”  “Growing Pains” and “Who's the Boss”. After Candace married NHL star Valeri Bure in 1996, she put her career on ice for a while in order to stay home and raise a full house of her own. She has been happily married for over 13 years and is the proud mother of three awesome kids. Candace most recently starred in the made for television Hallmark original movie, “Moonlight & Mistletoe” and now most notably is currently in the midst of completing the first season ‘s slate of episodes as her character “Summer Van Horn” on ABC Family Network’s bona-fide hit show “Make It Or Break It”. Candace serves as the National Ambassador for National House of Hope and all the while continues to travel the country speaking at various churches and women's conferences sharing her Christian faith.

To hear the interview with Candace Cameron Bure click here




Candace’s Carnitas Tacos

Times: 10 minutes prep, 360 minutes cook


2 pounds boneless pork shoulder roast, (Boston butt), trimmed
1 carrot, diced
1/2 onion, diced
1/4 cup dry red wine, OR chicken broth
2 tablespoons chili powder
4 cups red cabbage, thinly shredded
3 tablespoons mayonnaise
12 8-inch corn tortillas, warmed
1 Avocado, pitted, peeled, and thinly sliced

Cooking Directions:

Combine carrot, onion, and wine in slow cooker.

Sprinkle roast on all sides with chili powder, rubbing it into meat. Season on all sides with salt and add to slow cooker. Cover and cook on low until roast is falling-apart tender, about 6 hours.

Use tongs or a slotted spoon to transfer meat to a large bowl. Use two forks to shred meat into bite-sized pieces. Moisten/season with cooking juices to taste. Cover to keep warm and set aside.

In a medium bowl, combine cabbage and mayonnaise. Season with salt and pepper to taste.

Arrange 2 tortillas on each serving plate. Fill tortillas with pork, cabbage mixture, and avocado and serve. (Alternately, arrange pork, cabbage mixture, and avocado on a platter and let guests make their own tacos.)

Cooking tip: For even more flavorful carnitas, brown roast on all sides in a lightly oiled skillet before sprinkling with chili powder.

6 servings

Recipe courtesy of celebrity mom Candace Cameron Bure, on behalf of The National Pork Board

Serving Suggestions:

Make a carnitas bar for family to make their own tacos.  Serve with a tomato salad.


Calories: 590 calories
Protein: 36 grams
Fat: 26 grams
Sodium: 940 milligrams
Cholesterol: 95 milligrams
Saturated Fat: 6 grams
Carbohydrates: 47 grams
Fiber: 7 grams
Random Tip:
Don't overcook your pork



Thursday, July 1, 2010 8:13 AM
Spike Mendelsohn is one of the hottest up-and-coming chefs on the food scene. His restaurant in Washington, D.C., Good Stuff Eatery, has been a resounding success since its opening in 2008, and even claims First Lady Michelle Obama as a fan. Spike’s philosophy is simple: take classic American comfort foods made from local, farm-fresh ingredients, and give them the “good stuff twist”.This philosophy is brought to bear in THE GOOD STUFF COOKBOOK, where Spike serves up over 120 fast, fun, and fresh recipes for classic fare like burgers, fries, shakes, salads, and desserts, not to mention the all-important sauces and condiments that give his dishes a gourmet twist. Also included are menu suggestions for all types of events, from big parties to casual family dinners.Just in time for summertime barbecues and cookouts, THE GOOD STUFF COOKBOOK is the perfect all-American cookbook for anyone who loves great casual comfort food, but wants to shake things up with a gourmet touch.
Spike talks about some things to spice up your barbeque
·        Prez Obama Burger (horseradish mayonnaise, red onion marmalade, blue cheese, bacon)
·        Spike’s Village Fries with Rosemary & Thyme
·        Cliff’s Homegrown Vidalia Onion Petals
·        Bacon Wrapped Asparagus
·        Asian Pear, Pistachio & Brie Wedge
·        Toasted Marshmellow Milkshake
BIO: Spike Mendelsohn was a fan favorite on the fourth season of Top Chef and opened Good Stuff Eatery in Washington, D.C., in 2008. Chef Spike is currently working on two new television shows: Original Recipe, set to air in Fall 2011, and Spike: Unseasoned, to show viewers the everyday fun and ups and downs of working in a family business. Chef Spike also has a series of webisodes "By the Book, Off the Hook", currently on Food2 website for the Food Network. Before opening Good Stuff Eatery, Chef Spike worked as a chef de cuisine at Mai House in New York City, which received two stars from Frank Bruni and was listed as one of the ten best restaurants by the New York Times in 2008.
A graduate of The Culinary Institute of America, Chef Spike has also worked at top restaurants including Bouchon in Napa Valley, Les Crayeres in France, and Le Cirque in New York. Good Stuff Eatery will soon franchise in D.C. and other cities across the country and fans of great food can also look for an Italian eatery called We, The Pizza from Chef Spike and his family in May 2010. The menu will feature chef crafted New York style pizza, homemade Italian sodas and gelato among other highly anticipated items. Spike has partnered with Dawn Professional to launch the “Make Your Restaurant Shine” Program to Help Restaurant Owners across the U.S.

To hear part 1 of the interview with Spike click here

To hear part 2 of the interview with Spike click here

Viva Daisy

Monday, May 24, 2010 8:35 AM
The Food Network’s hottest new star combines timeless Latin American dishes with vibrant recipes from her travels around the Spanish-speaking world
A native Brooklynite with roots in Puerto Rico, Daisy Martinez – star of the Food Network’s Viva Daisy! - found the perfect opportunity to feed the fire of her obsession when her youngest child turned eight and Santa Claus stopped visiting the Martinez house. She and her husband decided that instead of giving their children gifts, they would give them memories. Starting the following year, the family began traveling to a different country in Latin America during the week between Christmas and New Year’s Day, experiencing the country through its food, historic sites, and culture.
Recapturing the flavors and dishes they shared when traveling as a family—and keeping those memories alive—was Daisy’s inspiration for writing DAISY: MORNING, NOON AND NIGHT. She found that whenever she recreated dishes from the trips they’d taken, her family not only enjoyed the fruits of her labor, but also reminisced about the memories, stories, and laughter from those trips. And now, with her highly personal and engaging new book, Daisy hopes to pass along the cultural bounties of Latin America and the importance of spending quality time together as a family to her countless fans.
In her new book, which is conveniently divided into Morning, Noon, and Night sections, Daisy shares memories of her family’s trips, the people they met, and the food they ate through a series of recipes and travelogues; her enthusiasm and infectious passion for food leaping from every page. 
Join Daisy Martinez as she shares some of her favorite meals and memories:
-Breakfast Tamales, filled with raisins and olives as they are savored in Peru
-Mayan Omelets infused with chaya—a plant reminiscent of spinach but with a kick—from the Yucatán
-Berengena con Coco (Braised Eggplant with Coconut Milk) from the Dominican Republic
-Tortillas filled with Roasted Poblanos, a delicious, roll-your-own taco dish from a restaurant in Oaxaca
-Arepitas de Yuca (Yucca Fritters) with pineapple-vinegar-chili dipping sauce
-Salt Cod and Eggplant Napoleans, a traditional pairing of food in the Caribbean
-Guava-Cream Cheese Pastelillos (Turnovers), sure to satisfy the most serious sweet-tooth and the busy mom who made them in under 10 minutes
Daisy Martinez is the host of the Food Network’s Viva Daisy! and author of the cookbooks Daisy Cooks!, which was an IACP nominee and winner of Best Latino Cookbook in the World by the Gourmand World Cookbook Awards, and DAISY: MORNING, NOON, AND NIGHT. She is also a regular columnist for Every Day with Rachel Ray, and Siempre Mujer magazine. To learn more about Daisy, visit her website at: www.daisymartinez.com

Wedding Tips from Aida

Friday, May 7, 2010 8:45 AM
Wedding experts say creativity and expressing your own personal style seems to be the hottest new trend for couples taking the plunge into matrimony this season.  As brides and grooms try to infuse their personality and style into their special day – and all of the wedding celebrations in-between -- the choices can seem overwhelming.  After all, the couple must make hundreds of choices -- everything from how to personalize their wedding to food and wine for engagement parties, bridal showers, and the rehearsal dinner – all the way down to the choosing the best wedding desserts or a traditional cake..   Popular Food Network Host & Chef Aida Mollenkamp discusses the latest in wedding trends for this year, especially the food.  Aida offers advice on the best food and wine for wedding celebrations, how to personalize your dinner, your wedding cake and other desserts – all while staying within a budget that’s right for you!

HOW TO TIPS from Next Food Network Star Chef Jeffery Saad

Friday, April 2, 2010 8:45 AM
Jeffrey Saad was runner up on season five of "The Next Food Network Star," where he won viewers over with his easygoing personality and "cooking without borders" style, which uses flavorful and often unexpected ingredients to achieve simple, delicious dishes in no time. Since the show, Jeffrey has spent time cultivating his global cooking style by creating unique and flavor-filled recipes. Jeffrey's easy-to-follow style reflects the attitude of many of today's home cooks, who want to provide diverse, tasty, and nutritious meals to their families yet demand simple recipes, affordable and easily available ingredients and a no-fuss approach.
Jeffrey brings that same "cooking without borders" approach to spread the good news about eggs as a spokesperson for the incredible edible egg where his passion for food shines in cooking demonstrations, interviews and other events across the country.
Jeffrey began his food career working in a Chicago diner at the age of 13. He decided at that moment that he would open restaurants and food would be his life. Jeffrey was formally trained as a chef at the Culinary Institute of America in Hyde Park, New York as well as the California Culinary Academy in San Francisco, California. Jeffrey also opened three locations of his Sweet Heat Mexican restaurants in San Francisco and became a partner in Pasta Pomodoro Italian restaurants, which currently has more than 30 locations throughout California.
Jeffrey resides in Los Angeles with his wife and two children and has a second degree black belt in martial arts.
Here are some cooking tips and recipes from Jeffery:
Once you’ve mastered the art of hard-cooking eggs, it’s time to color them for the Easter egg hunt. According to PAAS, the egg dyeing experts, Americans purchase more than 10 million Easter Egg Color Kits during the Easter season to decorate as many as 180 million eggs. Whether you plan to use an egg coloring kit or dye eggs naturally, get creative this Easter season with these fun and easy decorating tips.
Ready, Set? Start with clean, cool, hard-cooked eggs. Make sure everyone washes their hands in hot, soapy water before and after handling eggs. This protects everyone from transferring any bacteria on the egg, and protects the eggshell from any oils on hands that may make the dye not adhere.
Get a Grip. Enlist the help of accessories like the PAAS Grip ‘n’ Dip to hold on to those eggs while coloring them. This “eggcential” accessory automatically adjusts for the perfect fit around the egg every time, letting little hands dip it into the dye securely.
Color Me Happy. You can vary the color of egg dye based on the ingredient you add to the color table. For all colors, use one PAAS color tablet. For ultra vibrant colored eggs add vinegar. Looking for more traditional colored eggs? Use lemon juice. If you want to embrace the pastel colors of spring, just use water.  
Ready for your Close Up. Let the kids “eggspress” themselvesby creating an egg with a face. To do so, create a flesh color by dipping the egg in a dye that’s made of a little bit of red, yellow and green coloring. Then give it a personal touch by painting a smile or other features on the egg.
Do-It-Yourself Decorating. Dress up eggs using materials you have in and around the house. To make your own dyes, try using turmeric to make yellow, frozen blueberries to make blue, and coffee for shades of brown. Once you’ve colored your eggs, you can add finishing touches using items like ribbon (use non-toxic glue), stickers or glitter. Check out Chef Jeffrey Saad, “Next Food Network Star” runner-up and father of two, demonstrate egg decorating in this video.
Virtual Easter Eggs. Design Easter eggs online with the Incredible Easter Egg Designer. Moms and kids can color virtual Easter eggs and send them with a personal greeting to family and friends.
Prep Time: 10 minutes
Cook Time: 40 to 50 minutes
Makes: 6 servings
12 slices (1/2" thick, 4" diameter) French OR
Italian bread (4 oz.)
1 cup shredded Italian cheese blend (4 oz.)
1 cup chopped cooked ham (4 oz.)
8 oz. fresh asparagus, cut into 1-inch pieces (2 cups)
1 cup milk
2 Tbsp. lemon juice
1/4 tsp. garlic powder
1. HEAT oven to 350°F. PLACE 1/2 of the bread in single layer in greased 8-
inch square baking dish. TOP evenly with layers of 1/2 of the cheese, ham
and asparagus. COVER with remaining bread, placing slices flat or in
shingled pattern. REPEAT cheese, ham and asparagus layers.
2. BEAT eggs, milk, lemon juice and garlic powder in medium bowl until
blended. POUR over layers in baking dish.
3. BAKE in 350°F oven until puffed, golden and knife inserted near center
comes out clean, 40 to 50 minutes.
Nutrition information per serving: 345 calories; 20 g total fat; 9 g saturated fat;
1 g polyunsaturated fat; 2 g monounsaturated fat; 250 mg cholesterol; 283 mg
sodium; 31 g carbohydrate; 1 g dietary fiber; 12 g protein; 742.5 IU Vitamin A;
35.0 IU Vitamin D; 58.5 mcg folate; 170.0 mg calcium; 2.2 mg iron; 137.6 mg
Prep Time: 20 minutes
Cook Time: 30 minutes
Makes: 4 servings
4 oz. mascarpone cheese OR cream cheese,
room temperature
2/3 cup milk
1/3 cup orange juice
1/4 cup maple-flavored pancake syrup
1/2 tsp. freshly grated orange peel
3 cups bread cubes (1 inch) (about 4 slices)
1. HEAT oven to 350°F. WHISK cheese in medium bowl until smooth. ADD
eggs, 1 at a time, whisking after each addition until smooth. STIR IN milk,
orange juice, syrup and orange peel until smooth and blended.
2. DIVIDE bread among four greased 10-ounce ramekins or custard cups.
SLOWLY POUR a generous 1/2 cup egg mixture over bread in each cup;
press bread into egg mixture. PLACE cups in baking pan.
3. BAKE in center of 350°F oven until custards are puffed and knife inserted
near centers comes out clean, about 30 minutes.
Sprinkle with powdered sugar and serve with extra pancake syrup.
  • Mascarpone cheese is a rich thick creamy cheese from northern Italy,
  • commonly use to make tiramisu.
  • Make ahead: Casseroles can be assembled the night before and
  • refrigerated, covered. Increase baking time slightly.
Nutrition information per serving: 345 calories; 20 g total fat; 9 g saturated fat;
1 g polyunsaturated fat; 2 g monounsaturated fat; 250 mg cholesterol; 283 mg
sodium; 31 g carbohydrate; 1 g dietary fiber; 12 g protein; 742.5 IU Vitamin A;
35.0 IU Vitamin D; 58.5 mcg folate; 170.0 mg calcium; 2.2 mg iron; 137.6 mg


Tuesday, January 26, 2010 7:12 AM


Who better to get insider training tips from than world-renowned gold medalist Natalie Coughlin whose years of training and hard work culminated in being recognized as the most decorated female athlete of both the 2004 Athens and 2008 Beijing Games? In fact, Coughlin has won a medal in every single Olympic event that she has ever entered for a total of 11 medals, and she is currently training for the 2012 Summer Games. In addition to her passion for swimming and staying in shape, Coughlin is a passionate foodie who is committed to healthy cooking and eating. She enjoys creating easy healthy recipes that work perfectly with her training regime, like Pizzettas with California Dried Plums and caramelized onions, or mesclun salad with California Dried Plums, goat cheese and pecans. Natalie is having fun in the spotlight, from making a ballroom debut this past September on ABC’s Dancing with the Stars, to sharing her enthusiasm for food as a judge on Iron Chef America (airing in January 2010).
About Natalie Coughlin: In 2008, Natalie Coughlin became the first American female athlete to win six medals in one Olympiad, in addition to becoming the first woman to win consecutive individual Olympic gold medals in the 100m backstroke. She is also the most decorated female swimmer in World Championship history, with 16 medals. Born and raised in the San Francisco Bay Area, Coughlin attended the University of California, Berkeley, where she earned a BA in psychology in 2005. Natalie is a paid spokesperson for the California Dried Plum Board.

SO EASY:Luscious, Healthy Recipes for Every Meal of the Week

Wednesday, November 25, 2009 7:24 AM


We all know ELLIE KRIEGER... she's the adorable food network personality who insists on the most amazing and healthy meals WITHOUT all of the time and effort. Just watch her - she makes it look so-o-o-o easy! Her newest cookbook, SO EASY:Luscious, Healthy Recipes for Every Meal of the Week, takes us once again to the words she lives by " It should all be so easy". For more info on these and other recipes log on to http://www.foodnetwork.com/ellie-krieger/index.html


Next Food Network Star Competition Winner Melissa D'Arabian

Wednesday, August 5, 2009 7:26 AM




If you are a fan of the Food Network then you have probably seen the show the Next Food Network Star. Mother of four Melissa D’Arabian took the top prize which is the chance to host her own show called Ten Dollar Dinners. Melissa’s show is set to premiere on Sunday August 9th. Melissa was on the show today…if you missed the interview click here for part 1 and click here for part 2. Melissa says her new show is all about cooking on a budget. For more info on Melissa’s new show log on to www.foodnetwork.com/tendollardinners