The majority of restaurant chains keep their most-popular recipes under lock and key. The same goes for Red Lobster’s Cheddar Bay Biscuits. But that didn’t stop Food Network Kitchens from creating a perfect replica. If you’re craving these flaky, cheesy biscuits, try this week’s Most Popular Pin of the Week, Food Network Magazine‘s Almost-Famous Cheddar Biscuits.
For more recipes to get your meal started, visit Food Network’s Let’s Cook: Appetizers board on Pinterest.
Get the recipe: Almost-Famous Cheddar Biscuits
Our fans have the best taste in tote bags. Last weekend, we asked readers to send us photos of your favorite bags using #FoodNetworkFaves on Twitter and Instagram, and you did not disappoint.
Here are the editor’s favorite fan-photos:
L.A. Times: Worries of a looming pork shortage have bombarded the Internet and caused anxiety for soaring bacon prices in 2013.
U.S. News: Beer may be the secret to healthy, shiny hair. How do you feel about shampoo and conditioner made with boozy suds?
The Salt: Food labels affect how much we eat. But what happens when the definition of a “small” serving varies across the board?
New York Times: It may be the season for pumpkin and squash, but the blue crab is still around and better than ever.
Wall Street Journal: Beef jerky brands are experimenting with gourmet flavors.
Earlier this week, we asked readers to vote for their favorite fall comfort food and while votes are still being tallied, it’s clear that macaroni and cheese is the winner. The same goes for this week’s Most Popular Pin of the Week, Alton’s Better-Than-Boxed Macaroni. Make Alton’s rich and creamy mac and cheese right on the stove for a quick, no-fuss weeknight meal.
For more recipes to inspire you daily, visit Food Network’s Let’s Cook: Recipe of the Day board on Pinterest.
Get the recipe: Stove-Top Mac and Cheese
The editors at Food Network have the reduce, reuse and recycle mindset. We love to take our favorite Food Network tote bags with us to the farmers’ market or use them to load up for weekend reading (like the October issue of Food Network Magazine).
Now we want to see your favorite tote bag in action. Tweet or Instagram your tote bag photos using the hashtag: #FoodNetworkFaves.
Our editors will select their favorite fan photos to be featured on a future post on FN Dish (see our favorite coffee mug shots here).
Ad Age: McRib fans will have to wait until Christmas for the return of this favorite seasonal menu item.
New York Post: How much do you tip? Twenty-five percent may be the new 20 percent.
Slate: With the recent New York City soda ban in place, find out how soft drinks got so popular in the first place.
Wall Street Journal: What games are your kids playing on your phone? Food producers are now using mobile game apps to draw in young consumers.
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]
This week’s Most Popular Pin of the Week is a one-pot crowd-pleaser that will soon become a staple recipe in your home: Food Network Magazine‘s Skillet Rosemary Chicken. Roast chicken, mushrooms and potatoes come together in one skillet for a hearty cool-weather supper. Rosemary sprigs and charred lemons bring rustic flavor to the dish.
For more recipes to usher in the fall season, visit Food Network’s Let’s Get Seasonal: Fall board on Pinterest.
Get the recipe: Skillet Rosemary Chicken
Parenting: Packing a healthy lunch for your kids (and yourself) just got easier. With this interactive “Healthy Lunch Maker,” you’ll have a better idea of the nutritional value inside your child’s lunchbox.
NY Times: One man attempts to barter his way across the country with no money, just bacon.
The Atlantic: The Texas State Fair, also the largest state fair in the country, proves you can deep-fry just about anything. How do you feel about deep-fried bubble gum?
Bon Appétit: Every wonder why the combination of caramel and salt or pears with blue cheese tastes so good? There’s a science behind it.
Eater: McDonald’s will begin posting calories on all their menu boards nationwide. How much do you think this will affect people’s eating habits?
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
