by FN Dish Editor in Events, Recipes, September 8th, 2011
by J.M. Hirsch in How-to, Recipes, September 8th, 2011
In case you haven’t heard, FN Dish is participating in Healthy Eats’ Brown-Bag Challenge. The challenge: Bring your lunch to work each weekday for the month of September. We know this isn’t an easy feat, so we’ve asked some of our favorite food bloggers to share their experience and favorite recipes to help keep everyone motivated.
This week, Gaby Dalkin from What’s Gaby Cooking is getting us through the work-week with her easy Quinoa Cowboy Caviar.
I’ve always been a brown-bag luncher. It wasn’t always by choice, but I’m glad I started this habit early in life.
My mom always sent my sister and me to school with a lunchbox. To be honest, I was totally embarrassed because all my friends got to order the hot lunch at school, and I was stuck with something from home. But my mom wasn’t into us eating pizza every day for lunch so there was just no way around it. In high school I had a little more freedom, and I bought lunch a few days a week. After the initial excitement of eating whatever was in the cafeteria that day, I decided I preferred bringing my lunch from home and begged my mom to continue to pack my lunch. In college I strategically scheduled my classes so I had time to run home and whip up a quick salad or something semi-healthy to get me through the day. And now, in the real world, I’m still all about packing lunches and planning ahead.
Get her recipe for Quinoa Cowboy Caviar »
by FN Dish Editor in Recipes, September 7th, 2011
Are you about over the pomegranate trend yet?
If so, you might want to revisit it one more time. But this time we aren’t talking about chugging the juice or turning it into fancy cocktails.
This time it’s pomegranate molasses, a thick, syrupy concentrate that is sweet and tart and as delicious as it sounds.
To explain pomegranate molasses, we ought to start with the fruit itself.
Pomegranates originated in Western Asia and the Mediterranean, with the best supposedly coming from Iran. The trees produce large, usually red orb-like fruits filled with edible seeds, each of which is covered by a juice-filled membrane.
Seven delicious ways to use pomegranate molasses »
by Alex Guarnaschelli in Food Network Chef, Recipes, September 6th, 2011
Even though Labor Day has come and gone, you can still utilize your grill. Top perfectly grilled pork chops with an arugula and grape salad. Sprinkle your final dish with gorgonzola cheese.
Get the recipe: Grilled Pork With Arugula-and-Grape Salad
Browse more of Food Network’s grilling recipes.
by FN Dish Editor in Recipes, September 6th, 2011
Every week, Alex Guarnaschelli, host of Alex’s Day Off, shares with readers what she’s eating — whether it’s from the farmers’ market or fresh off the boat, she’ll have you craving everything from comfort food to seasonal produce.
I love plums. I am always impressed with their sweet flesh and slightly tangy skin. However, I am also often disappointed with their texture — sometimes pasty, mealy and overly firm. Here is my solution: I buy under-ripe plums and toss thin slices with roasted beets or cherry tomatoes. I appreciate the almost green, tangy flavor the plums have. When I find riper, but firmer plums, I enjoy a recipe like the one below. The vinegar adds a surprising brightness to the flavor.
Get the recipe for Cinnamon-Ginger Plums »
by Maria Russo in Recipes, September 5th, 2011
With the help of a store-bought rotisserie chicken, these enchiladas come together in under 30 minutes.
Get the recipe: Chicken-and-Cheese Enchiladas
Browse more of Food Network’s kid-friendly recipes.
by Sarah De Heer in Holidays, Recipes, September 3rd, 2011
The ultimate finger food, nachos can be topped with just about anything and are a go-to crowd-pleaser. Food Network’s veggie-friendly nachos are inspired by classic Greek flavors and use heart-healthy pita chips instead of traditional tortillas. Top these with kalamata olives, fresh tomatoes and cucumbers, tangy feta cheese and a yogurt-based tzatziki sauce. Add a 10-minute Greek Salad and Green Herb Hummus to complete your meatless Mediterranean menu this Labor Day.
Get the recipe: Greek Nachos
Meatless Monday, an international movement, encourages people everywhere to cut meat one day a week for personal and planetary health. Browse more Meatless Monday recipes.
by Sarah De Heer in Recipes, September 2nd, 2011
Let’s face it: The last thing you should be doing this Labor Day weekend is cooking up a storm in your kitchen. You should utilize recipes that produce a lot of flavor in a small amount of time. These 10 recipes are quick and easy and include options for appetizers, sides, mains and sweet desserts.
The Perfect Lemonade
Food Network Magazine’s Pineapple Salsa
Rachael’s Macho Gazpacho
Recipes for easy sides, mains and desserts »
by Maria Russo in How-to, Recipes, September 2nd, 2011
Want to know what Food Network fans were cooking in August? From Guacamole to French Toast and sweet Buttercream Frosting, here are the top 10 recipes of the month:
10. Quick Vanilla Buttercream Frosting
9. Paula’s Beef Stroganoff
7. Bobby’s Fish Tacos
6. Giada’s Chicken Piccata
The top five recipes of August »
by J.M. Hirsch in How-to, Recipes, September 1st, 2011
Labor Day weekend marks the unofficial end of summer, and after a long three-month vacation, kids will be heading back to school in just days. Savor these last homework and activity-free days with friends and family, and prepare quick and easy, in-season recipes that can be made in minutes.
Leave it to 30-minute mogul Rachael Ray to concoct an impressive and flavorful burger in just a half hour. Her BBQ Chicken Burgers With Slaw (pictured above) from Food Network are packed with tangy barbecue flavors, including Worcestershire and hot sauces, garlic and grill seasoning. Topped with a mayo-free cabbage slaw, these burgers are not only filling, but healthful as well.
More quick and easy Labor Day recipes »
Imagine crossing a monster potato with a water chestnut.
That’s jicama for you. And while not much to look at on the outside, the crisp, crunchy texture and clean, sweet flavor inside make this veggie worth seeking out.
First, the basics. Jicama (pronounced HICK-a-MA) is a tuber — a big brown round root. A relative of the bean family, it is native to Mexico and South America.
Though most often eaten raw, such as chopped into salads, jicama can be steamed, boiled, sautéed or fried. And so long as you don’t overcook it, jicama retains its pleasantly crisp texture (think fresh apple) when cooked.
The flavor is on the neutral side, with a hint of starchy sweetness. It really is quite similar to water chestnuts, and can be substituted for them.