by J.M. Hirsch in How-to, Recipes, October 28th, 2011
by Maria Russo in Recipes, October 28th, 2011
People have been eating it for thousands of years, yet still no one can tell me why it should be peeled. So I don’t peel it, and neither should you. “It” being fresh ginger, the gnarly brown root that lives among the grocer’s Asian produce. And the flavor is so much better than dried — you must get to know it.
Most of us think of ginger as the powder in the spice cabinet and use it mostly for baking. In Asia, where ginger originated, it’s more a savory ingredient. That’s because fresh ginger packs tons of warm, pungent, peppery flavor that works so well with meats and vegetables.
Though they can be used interchangeably, the flavor of fresh ginger is more pronounced than dried, sporting heavy citrus, even acidic, notes. In Asia, fresh ginger is an essential part of numerous classic dishes, including stir-fries, soups, sauces and marinades, as well as Indian curries.
Ginger-Orange Chicken Cutlets »
by Jennifer Perillo in Family, Recipes, October 27th, 2011
Who says you can’t play with your food? Fondue is a warm bath of melted cheese, chocolate or blended fruit puree just waiting for you to dunk something into it. Best served with cubes of bread or freshly chopped fruits or vegetables, fondue can be made in a classic fondue warming pot or on the stove and later plated. Our savory and sweet fondue recipes below are quick-to-prepare snacks or light meals, so grab a fondue fork and start dipping.
Food Network Magazine’s traditional Fondue (pictured above) is made with gooey-good Gruyere cheese, crisp white wine and a healthy splash of cognac. Serve along with slices of tart green apples to balance the richly flavored cheese.
More fondue recipes »
by Mark Oldman in Drinks, Holidays, October 27th, 2011
Once three o’clock strikes, time seems to go to warp speed. Some days I feel like I’m on autopilot, and that’s not necessarily a good thing. It’s far too easy to get caught up in the monotony of motherhood — it’s okay to admit we don’t love every part, like homework and that whole work-life balance.
For this very reason, I make a conscious effort to not over-schedule my daughters with afterschool activities. I’m a firm believer in letting them have some time to wind down and enjoy the simple pleasure of playing at home. Still, I find myself exhausted come dinnertime these days. I may not be zipping from dance class to soccer every day, but suddenly thrown into single motherhood means I need to find new ways to ensure dinner doesn’t become boring — for me to cook, and for the girls to eat.
Get Jennie’s recipe picks fit for a crowd »
by FN Dish Editor in Food Network Chef, October 27th, 2011
When there’s a chill in the air and a jack-o’-lantern on the porch, it’s time for wine that’s spooky in every place but inside the glass. Here are five wine options that will have you laughing like Vincent Price:
1. Wine for Candy:
A sweet-seeming red like an oaky Shiraz, Zinfandel or Cabernet will pair nicely with mini-Snickers or a fist-full of Jujubes.
2. Hard Cider:
If your Halloween will include bobbing for apples or caramel apples, ask your local wine merchant for their best hard apple cider. Recently fashionable among wine hipsters, hard cider has a delicious, farm-fresh taste joined by a light sparkle and a low alcohol content.
Wine with scary names »
by Maria Russo in Holidays, Recipes, October 27th, 2011
Ina Garten recently shared a few of her favorite fall recipes on the Today Show. The clip features her Roast Loin of Pork With Fennel, Creamy Parmesan Polenta and an Easy Cranberry and Apple Cake from her latest best-selling cookbook, Barefoot Contessa How Easy Is That?
Alton Brown has teamed with Welch’s and Zagat to introduce the Taste of Harvest Guide for 2012, which includes a free downloadable guide for picking fresh, local and seasonal foods to encourage and excite people about eating produce. Fitness Magazine featured this must-have eating guide and spotlighted Alton’s love for the fall harvest, when nutrients and flavor are at their highest levels. The guide encourages shopping at farmers’ markets for fresh items to prepare at home and finding restaurants that are offering seasonal fare.
Find out what Paula and Ree are up to »
by Maria Russo in Community, Shows, October 26th, 2011
The Halloween season practically requires us to consume unusual amounts of sugary treats. This year, whether you are hosting a Halloween party or simply entertaining trick-or-treaters, offer homemade sweet snacks in addition to the community candy bowl. Our top five recipes for spooky Halloween treats are go-to classics that kids and kids at heart will enjoy.
5. Jack-O-Lantern Cupcakes — Sandra’s 30-minute recipe utilizes store-bought cupcakes, which she tops with rich, dark-chocolate frosting and shaped orange fondant.
4. Pecan-Caramel Spiders — Homemade caramel and pecan clusters become the spider bodies while licorice acts as legs and melted and shaved chocolate toppings add realistic color and texture.
Get the top three recipes »
by Victoria Phillips in In Season, Recipes, October 26th, 2011
So you’re in Kitchen Stadium, competing against a fierce challenger who is prepared and ready to make five camera-worthy dishes featuring a secret ingredient in just one hour. As an Iron Chef, how would you face the battle? Do you have a go-to signature dish or flavor profile that you’d use? Are you a calm and organized Iron Chef, or do you thrive on impulse and take risks? Would you be sure to stay away from that pesky ice cream machine, or would you embrace its creative possibilities?
Iron Chefs Michael Symon, Masaharu Morimoto, Marc Forgione, Bobby Flay, Jose Garces, Mario Batali and Cat Cora all welcome the challenges of Kitchen Stadium, but each has his or her own unique style and culinary point of view.
Head over to Food Network’s Facebook page, find The Next Iron Chef tab and take our quiz to answer Which Iron Chef Are You Most Like?
Tune in to The Next Iron Chef: Super Chefs on Sunday, October 30 at 9pm/8c to watch 10 all-star chefs battle it out for a spot in Kitchen Stadium and the ultimate culinary title.
by FN Dish Editor in Behind the Scenes, October 26th, 2011
Pumpkin is not only synonymous with Halloween, but it also signifies the official arrival of fall. What better way to celebrate the season and National Pumpkin Day than with pumpkin soup? Decadent and warm, its bright color will keep away the pre-winter blues.
Try Rachael’s Pumpkin Soup With Chili Cran-Apple Relish for a scrumptious meal in less than 45 minutes. The natural sweetness of the pumpkin is enhanced with cinnamon and nutmeg, while the chili powder and hot sauce liven up each bite. The apple, onion, cranberry and honey make a great relish all on their own, but tastes even better when mixed into the soup.
More pumpkin recipes from family & friends »
by Liz Tarpy in Recipes, October 26th, 2011
You’ve likely seen the name Food Network Kitchens featured in many our most popular recipes, such as Oven Fried Chicken, Baked Ziti and Creamy Tomato Soup. But have you ever wondered who the chefs are or what exactly goes on inside Food Network Kitchens? Food Network Test Kitchen Manager Claudia Sidoti recently offered some fun facts about the expansive and well-stocked kitchen of Food Network headquarters in New York City to Grub Street.
Split between two separate working kitchens, one for testing and the other for camera-worthy plates, the space features a rustic table large enough to seat a crowd, several stove stations and a whopping 18 refrigerators, including one walk-in and three freezers.
Food Network’s senior culinary editor, Liz Tarpy, picks her favorite recipe for October.
I went to my local garden center this weekend to buy lily of the valley bulbs. Instead, I walked out with a half dozen apple cider doughnuts. I couldn’t resist the colorful display of pumpkins and gourds, bunches of dried corn, gallons of cider and bags of these cakey doughnuts (or “fat pills,” as a former boss once called them). Normally, doughnuts don’t appeal to me. But with the colors and smells of fall all around, buying the doughnuts (and supporting the local farm to boot) just seemed like the right thing to do.
It’s OK to have treats now and again, I reasoned, as long as they are balanced with more healthy choices. I can have my cake, and my vegetables, too.
Get Liz’s October favorite » »