The Atlantic: Rethink throwing away the core of your next apple. News is that it’s perfectly fine to eat.
The Salt: Not just for brewing that morning cup of joe anymore, you can steam, poach and grill with your coffeemaker. A retired photographer in Oregon creates and sends recipes for home-cooked coffeemaker meals to her nephew deployed in Afghanistan.
BurgerBusiness: For burger enthusiasts, 2013 was the year of the bun. Here’s a recap of this year’s craziest trends, including the infamous ramen burger.
Slate: Is Nebraska the new foodie destination? For a truly authentic farm-to-table experience, the Cornhusker State may be the next spot to check out.
Eatocracy: Find out why you shouldn’t panic about the Butterball shortage.
Here on FN Dish, fans get a daily helping of the latest popular recipes from FoodNetwork.com, plus news and updates about favorite chefs, shows and restaurants. Just a few weeks ago we rolled out an all-new Recipe Box feature to help you save crave-worthy Food Network recipes (plus your own personal ones and those from other websites) and a shopping-list tool that stays synced no matter which device you’re using, from the kitchen to the living room to the market and back again. Now, for the latest look behind the curtain, we’re sharing a sneak peek of FoodNetwork.com’s upcoming website upgrade.
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When you’re perusing FoodNetwork.com‘s vast collection of recipes, you may very well come across towering cakes and comforting casseroles, simple soups and showstopping steaks, and centerpiece roast chickens and satisfying cookies — all in one visit. But with so many tasty how-tos for the taking, how are you to remember which recipes in particular you know you want to make, and how do you keep them organized? Enter FoodNetwork.com’s newest tool: Recipe Box.
It’s no longer necessary to print out page after page of recipes, then staple them together and stash them away in a drawer. With Recipe Box, not only can you sort your favorite recipes by dish, cuisine, meal type, menu, chef and more categories, but you also can create shopping lists based on any or all of your preferred recipes and access them from both Food Network’s website and your mobile phone.
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It’s a big month at Food Network. As the network celebrates its 20th birthday and its fans gear up for the year’s biggest food holiday, Thanksgiving, its website took the spotlight in Wired’s November issue. Wired’s editors looked at the site’s nearly 50,000 recipes and its almost 1 million comments to answer, once and for all, questions about what foods Americans are cooking and how. With kid-friendly classics like hamburgers and pasta with meatballs to dressed-up dishes like risotto, creme brulee and souffles — and seemingly every imaginable meal in between — FoodNetwork.com’s database offered the ultimate one-stop resource for number-crunching of the recipe sort. What resulted was an impressive eight-page spread: one of the most exhaustive data collections to date and a better understanding of what we’re putting on the family table.
Just in time for the upcoming Thanksgiving holiday, Wired investigated one of the most celebrated slivers of FoodNetwork.com — Thanksgiving Central — to offer “The Only Thanksgiving Guide You Want.” This course-by-course breakdown encompasses not only deliciously simple seasonal recipes and how-tos to help you shop for these dishes, but also interactive charts that allow for easy decision-making when selecting between the many mashed potato, stuffing, gravy and pie offerings available. Just take your pick among recipes that require “Marathon Shopping” and “Slaving at the Stove,” or opt for the “Labors of Love” or something “Quick and Easy,” and serve up a holiday-worthy feast in a flash.
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He may be a famed food-science guru, the longtime host of Iron Chef America and a revered judge-mentor on Food Network Star, but for the first time, Alton Brown is stepping out of the kitchen and designing something other than food. In partnership with hook + Albert, a brand specializing in men’s accessories, Alton’s launched an all-new line of bow ties called The Alton Brown Collection.
“Basically, these are ties I wanted for myself but couldn’t find,” Alton told Food Network of his idea to begin this venture. He’s been a frequent wearer of bow ties for years, but until now, they’ve been designed and styled by others. This look, however, is wholly his own.
Pieces of The Alton Brown Collection include neutral-colored blacks and whites, plus bright hues like blues, oranges and reds, but what makes the bow ties unique is their patterns and textures. They feature a mix of stripes, specks and plaids, and all come together in harmonious looks. “They’re eccentric but wearable and very clothes-friendly,” Alton explains. “What we’ve done with this collection is hopefully made bow ties that will even appeal to guys who have never given bow ties a thought.”
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Weekends are meant for pancakes, waffles and French toast — especially during the fall months. As the weather gets cooler, the meals get a little heartier. But sometimes pancakes can get somewhat routine: maple syrup, maybe a sprinkle of powdered sugar, some fruit and butter.
One man, however, is taking the Sunday morning pancake tradition to a new level. Call it competitive pancake design. Travis Millard, the man behind Fudge Factory Comics, has been spending his Sunday mornings masterly designing new pancake art and sharing his creations on Instagram using the hashtag #PancakeMorning.
These aren’t your normal heart-shaped pancakes. He’s flipped everything from pizza, iPods, counting sheep and bowls of fruit (see photo above). How does he do it? According to an Instagram blog post, “Just pick up any generic ketchup squirter and draw into the pan with it ….”
Pancake recipes to get you started
It’s official: Football season has arrived with the Ravens taking on the Broncos in the kickoff game tonight. From now until February, the majority of Sundays will be spent on the couch watching the games and eating ultimate comfort foods like chilis, wings and dips galore. But if you find yourself headed to the stadium, check out Food Network’s all-new concession lineup straight from the chefs at Food Network Kitchens.
Six NFL stadiums are serving up 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. The hot dogs are topped with baked beans, mustard and corn chips. Don’t forget to snag a locally inspired menu item at each stadium.
Click here to get the menus
You’ve seen her host her own Food Network series, including Giada at Home, and mentor budding talent on Food Network Star. She’s an Emmy award winner, a six-time cookbook author and a mom. Now the Italian-born Giada De Laurentiis can add one more accomplishment to her long list of accolades: restaurant owner. After years of speculation regarding if and when this Food Network superstar would launch her very own eatery, Giada announced yesterday that she’s set to open her premiere restaurant in Las Vegas. “Ever since I was a little girl hanging out at my grandfather’s restaurant, I’ve dreamed of having a restaurant of my own,” Giada said. “Now, I couldn’t be more excited about working with Gansevoort Las Vegas and Caesars Entertainment to turn this dream into a delicious reality.”
Perched high above the glamour of the shining Sin City, Giada’s restaurant will take over the second floor of the not-yet-opened Gansevoort Las Vegas and offer outdoor dining, plus striking views of the Las Vegas Strip. The menu, of course, will keep with the style of classic yet innovative Italian fare fans have become familiar with on Giada’s shows and in her cookbooks; freshly baked breads, antipasto, signature pastas, flatbreads and custom desserts are just a few of the specialties she’s promised to unveil at her sure-to-be-hot spot when it opens early next year.
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The anticipation of the arrival of the Royal Baby has finally ended and the Duchess and Duke have welcomed a baby boy into the world. To celebrate this special occasion, Cooking Channel staffers put together celebratory meals the new mom and dad can enjoy once they’ve returned home from the hospital. From bangers and mash to a traditional pudding, try one these recipes tonight.
Get Devour’s British-inspired menu now by clicking here.
Morimoto Philadelphia is already known for its top-of-the-line dining experience and superb Japanese cuisine. Now Iron Chef Masaharu Morimoto’s flagship location, which he operates with Stephen Starr, will be even more noteworthy with the inclusion of new ice creams and sorbets. The restaurant will be selling the house-made, small-batch desserts for patrons to take home.
Morimoto’s Pastry Chef Thomas McCarthy is the mastermind behind the new additions. Seemingly rare, but brilliantly harmonized, flavors on the menu will include Pist Toff, a pairing of pistachios and toffee, and Miso Honey, a sweet and savory duo composed of burnt honey ice cream and sweet shiro miso. Thirty different flavors will debut during the course of several months and will be available in limited quantities.