All Posts By Sarah De Heer

Pop-A-Waffle Says Goodbye — The Great Food Truck Race

by in Shows, September 23rd, 2012

food trucks
This week, the top three teams conquered Cleveland, but not without some difficulties. With just $100 of seed money, a juicy Truck Stop and a Speed Bump that took the teams out of their trucks for the first time, these teams were pushed and tested to the limit. With a grand prize of $50,000 on the line and the chance to keep their truck, each team tries to pull out all their tricks to stay in the game, but ultimately one truck must go each week. Every Sunday night, FN Dish will bring you exclusive exit interviews with the latest Food Truck contestants to get the boot.

Back in the game this week is Seoul Sausage with an impressive first-place win that brought in their highest earnings of the competition. In the end, Tyler reports that Nonna’s Kitchenette is the other team to advance to next week’s finale, which meant that it was the end of the road for Pop-A-Waffle. Despite the guys’ Truck Stop advantage, they did not make enough money to stay in the race, and Scott, Bobaloo and Anthony were asked to turn in their keys.

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Alton’s Dream Secret Ingredient Challenge Might Surprise You

by in Community, Food Network Chef, September 19th, 2012

alton brown frozen broccoli tweet
Recently, Alton’s been taking to his Twitter account to answer fan questions via yellow sticky notes. His answers are full of wit, humor and culinary lessons and sometimes include drawings. But it was an answer to a question last Friday that caught our eyes.

@CraftingGeek asked: “What would be your dream secret ingredient on Iron Chef?” The answer was in pure Alton fashion, unique and typically captivating: “Frozen broccoli with the judges being kids.” I bet fans of the show wouldn’t mind seeing that, as well.

What would your dream challenge be? Tell us in the comments below.

[Photo credit: Alton's Twitter account]

Momma’s Grizzly Grub Says Goodbye — The Great Food Truck Race

by in Shows, September 16th, 2012

food trucks
This week, the remaining four food trucks thought they were cruising straight into Nashville, but Tyler took them beyond the city and into Pottsville, Tenn., where they met on a farm owned by country musicians Joey and Rory Feek. With a grand prize of $50,000 on the line and the chance to keep their truck, each team tries to pull out all their tricks to stay in the game, but ultimately one truck must go each week. Every Sunday night, FN Dish will bring you exclusive exit interviews with the latest Food Truck contestants to get the boot.

Seoul Sausage found themselves in the bottom this week for the first time, but their sales were high enough to keep them in the competition. Momma’s Grizzly Grub, however, wasn’t as lucky and after keeping up in the race for five long weeks, Angela, Adriane and Tiffany turned in their keys to Tyler.

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Catch Sunny Anderson on Her New Show This Fall: Home Made in America With Sunny

by in Food Network Chef, Shows, September 14th, 2012

sunny andersonJoin Sunny Anderson as she hits the road to track down the unsung heroes of the American culinary world: home cooks. Sunny travels across the country to discover the inspirational stories of the people behind the recipes, while learning a few tips and tricks of her own on her show Home Made in America with Sunny Anderson premiering Saturday, October 6 at 9:30am ET/PT. Whether Sunny tastes Grandma Williams’ authentic squash pie, which is the talk of Fayetteville, N.C. or Mary’s high-demand granola recipe, these homemade recipes tell a story, and each starts in the home kitchen.

This road trip will have Sunny traveling through Baton Rouge, La., to try a shrimp bisque family recipe, Oklahoma for award-winning barbecue brisket and Texas for the best home-smoked ribs in town. One episode has Sunny exploring her own stomping grounds in Brooklyn, N.Y., to find Carmen Rodriguez, a home cook turned business owner creating buzz with her unique cupcakes.

Tune in to this six-episode daytime series: Premieres Saturday, October 6 at 9:30am ET/PT.

Our Summer Fest Bloggers Join the Back-to-School Communal Table, Too

by in Community, Recipes, September 10th, 2012

tidy mom's cinnamon swirl peanut butter cookies
You can never have enough ideas for school lunches. In honor of back-to-school season, Summer Fest contributors are gathering together to share their favorite recipes at our Communal Table.

Today, browse through recipes that will put a smile on your kid’s face and make their friends envious at the lunch table. But don’t forget to treat yourself — we’ve got back-to-school recipes for adults, too, like this Spicy-Korean “Ramen” Noodle Soup from Jeanette’s Healthy Living and Cashew-Curry Chicken Salad Sandwiches from This Girl Can Eat.

Tidy Mom: Cinnamon Raisin Swirl Peanut Butter Cookies (pictured above)
Made by Michelle: Almond Butter and Banana Sandwiches
Chez Us: Healthy Tuna Salad
And Love It Too: Healthy Lunchbox 2012: The Ultimate Collection
Napa Farmhouse 1885: Back to School Roasted Chicken Legs
Bacon and Souffle: Gruyere Grilled Cheese With Apple Salad
Zaika Zabardast: Fresh Corn Cakes With Black Bean Salad Tossed in Cumin Vinaigrette

Adult options:
Haute Apple Pie: Edamame Hummus
Feed Me Phoebe: Deviled Egg Salad Sandwiches
Creative Culinary: Margarita Watermelon
Big Girls Small Kitchen: Swiss Chard Turnovers With Parmesan and Pistachios
Weelicious: Tandoori Chicken: From Dinner to the Lunch Box

Coast of Atlanta Says Goodbye — The Great Food Truck Race

by in Shows, September 9th, 2012

coast of atlanta and pop-a-waffle

The third season of The Great Food Truck Race took the remaining five trucks more than halfway across the country to Razorback Stadium in Fayetteville, Ark., this week. With a grand prize of $50,000 on the line and the chance to keep their truck, each team tries to pull out all their tricks to stay in the game, but ultimately one truck must go each week. Every Sunday night, FN Dish will bring you exclusive exit interviews with the latest Food Truck contestants to get the boot.

This week the teams struggled with a new challenge: dealing with a college town. Prices, menus and strategies all needed to reflect their new demographic. Between location issues, timing, the Speed Bump and the Truck Stop, Coast of Atlanta couldn’t rally from behind this week and, unfortunately, the three sous chefs, Tawanaca, Lena and Mike, had to give the keys of their truck back to Tyler.

Read the interview

POLL: Which food truck is the team to beat?

by in Shows, September 8th, 2012

food trucksAfter three weeks of getting knee-deep in the food truck industry — starting first in Los Angeles and traveling through Arizona and Texas — the remaining five teams have proved they have skills and passion, but only one will win $50,000 and their own food truck. Seoul Sausage has taken the top spot three weeks in a row, but can they keep up the momentum? They certainly have to watch out for the competition: Nonna’s Kitchenette, Coast of Atlanta, Momma’s Grizzly Grub and Pop-A-Waffle are certainly tired of seeing Seoul win first place and they’re going to do whatever it takes to claim the top spot this week.

Don’t Stop Grilling: Pat LaFrieda, Jr. Says There’s Great Barbecue Beyond Labor Day

by in How-to, September 6th, 2012

beef and pork ribs
We firmly believe that grilling season doesn’t have an expiration date, yet so many of us cover our barbecues and smokers once a chill hits the air. We’re not alone in feeling this way. The “Magician of Meat,” Pat LaFrieda, Jr., also agrees with us. We caught up with him and asked him about grilling beyond Labor Day and if there are any differences you need to be aware of.

Just like wearing white after Labor Day is a no-no, are there similar rules with barbecue?
If you pack up your grill for the winter after Labor Day, you are no longer a member of the LaFrieda family. Grill all winter — the colder it is, the more you will appreciate the food coming off the grill.

Is it true that food takes longer to barbecue in cooler weather? Why?
It’s not completely true. If you heat up the grill a few minutes earlier than usual you’ll be good to go.

Make it the year of barbecue

Eat Like a Food Network Chef This Football Season

by in News, September 4th, 2012

2012 food network football stadium menu
While some will be mourning the loss of summer Fridays and lamenting the return of early wake-up times to get the kids to school, so many others are rejoicing over the start of football season — afternoons spent on the sofas with friends and family over some of sports’ best rivalries and always hearty comfort foods. If you’re headed to the stadium, check out Food Network’s all-new lineup straight from the chefs at Food Network Kitchens.

Seven NFL stadiums are serving up delicious offerings like sloppy joes, hot hogs, brisket sandwiches and mac and cheese. The signature sloppy joes are a drool-worthy combination of ground beef and slab bacon chunks with slow-cooked tomatoes topped with shredded pepper jack cheese and fried onions. Want potato chips on top of that, too? There are more than 10 toppings available for the sloppy joe sandwich so you can build your own. The hot dogs are topped with baked beans, mustard and corn chips. Don’t forget to snag a locally inspired version in each stadium.

VOTE: Which stadium menu is your favorite?

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