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Side Dish: More Food on the Web

by in View All Posts, December 7th, 2010
Where Do You Bite? - Image Courtesy Food Network Magazine

Dissecting the Gingerbread Man: Two-thirds of those polled in a Dunkin’ Donuts survey say they go straight for the jugular when biting into a gingerbread man. What’s more is that this act, according to neurologist Dr. Alan Hirsch, reveals something about one’s inner workings. Head-biters are “achievement-oriented individuals,” Hirsch tells the New York Daily News. As for leg-eaters, they’re so sensitive they probably apologized to the cookie before nibbling off its lower extremity. []

Top 10 Food Scenes from Christmas Movies: The folks at LA Weekly tapped Christmas movie authority Alonso Duralde, who watched 122  yuletide films, to curate their roundup of the awesomest holiday eating scenes on film. Duralde highlights some unusual suspects (Bergman’s Fanny and Alexander, Huston’s The Dead), but since it’s not Christmas without Tim Allen, the Santa Clause graces his list, too. []

We All Scream for Snow Cream: When life gives you ice (falling from the sky), make ice cream. The clever cooks at Eatocracy share their all-natural recipe for snow ice cream, which basically involves waiting for a blizzard, placing a clean bowl outside and far away from an “animals’ splash zone,” and letting the flurries fill ‘er up. If you can find your bowl under the accumulation, just add some mix-ins and you got yourself a snow sundae. []

Here’s our round-up of food news, trends and happenings across the web. Check back for more, and tell us what else you’re loving in the comments.

Drawing Inspiration: Rudolph Serving Spiced Smoothies

by in Holidays, Recipes, View All Posts, December 6th, 2010
Artist Angela Matteson of Columbus, Ohio, conjures a whimsical holiday mixer: Santa, his reindeer, and a frozen frappe worthy of sharing. Click the image to expand it.

They Draw & Cook The Dish is teaming up with Nate Padavick and Salli Swindell, founders of They Draw and Cook, all December to share holiday recipes drawn by artists and inspiring all sorts of seasonal cooking with Food Network chefs. Each day, stop by the Dish for a new drawing and Nate and Salli’s liner notes about the illustrations and the artists. Tell us which you like and why. A dollop of this, a dash of that and some talent add up to interesting ideas in the kitchen. Visit for more recipes showcased as art.

What could possibly be cuter than the idea of Rudolph whipping up a batch of delicious mango frappés for his coworkers and boss? Artist Angela Matteson tells us, “This is something I invented a few weeks ago. I thought mango and cinnamon might make a nice taste combo, and it quickly became one of my favorite treats. I only use a splash of milk to keep it thick, and blend it until it becomes like ice cream. I add some vanilla protein powder, and it’s a great breakfast I can take to work with me, or a pick-me-up treat anytime.” And, of course, the extra shot of protein is essential for the long night these guys have ahead of them!

See more illustrated recipes for holiday sweets today on They Draw and Cook, and check out more festive drink recipes here on

—Nate Padavick & Salli Swindell from They Draw and Cook.

Lots of Latkes

by in View All Posts, December 2nd, 2010
Calico Potato Latkes from

If you like hash browns, you will love latkes (also known as potato pancakes).  Savory and warming, latkes are fried pancakes made from grated potatoes and other vegetables. From the seemingly infinite number of variations on this classic Hanukkah dish, here are some of our favorite recipes:

Calico Potato Latkes from incorporate carrots for color and flavor, and taste as good as they look. Top them with green onion-studded sour cream or your favorite applesauce.

Alongside a big salad or bowl of soup, Sweet Potato and Parsnip Latkes with Chunky Five-Spice Applesauce make a special weeknight dinner. The earthy vegetables provide a perfect contrast to the sweet and spicy applesauce.

Savory squash and onions form a delicious base for vegetarian-friendly Butternut Squash Latkes from This healthier twist on tradition is also baked, not fried.

From the, the holiday flavors of cinnamon and orange come together in the Brass Sisters’ Sweet Sweet Potato Latkes, dusted with powdered sugar and served as a special dessert.

Learn more about how potato pancakes are made in a short clip from The Secret Life Of…Pancakes shot in Milan’s restaurant in Brooklyn, New York.

For more Holiday recipes and ideas, visit

Side Dish: More Food on the Web

by in View All Posts, November 30th, 2010
Imagine Eating Nothing But These for Two Months

The Potato Non-Famine: Chris Voigt, executive director of the Washington State Potato Commission, announced last October that he was going to eat nothing but potatoes for 60 days. His reason? “It seemed as if the potato was being blamed for the obesity crisis, for diabetes, that it was the scourge of the earth,” Voigt explained to the Seattle Times. WIth the two-month mission just about up — which resulted in him pounding down 20 potatoes a day and dropping almost as many pounds — Voigt has every reason to be pleased. []

A Few Reasons Why One Should Never Make Ketchup: If you’ve ever thought about concocting that sweet tomato condiment at home, read on as humor rag McSweeny‘s throws a rotten tomato at the idea. “You need mustard to make this ketchup?” the writer asks on more than one occasion. “Give up now.” []

One-Item Menu Restaurant Trend: In urban areas, it’s not uncommon to find restaurants that serve one thing and one thing only. Whether the niche item is mac & cheese, meatballs or rice pudding, these hot spots are succeeding with featured dishes that spark a nostalgic response from the patron. “Fried chicken is comforting because it has an emotional touch point, but it’s also cravable,” Elizabeth Karmel, chef at NYC’s Hill Country, told the New York Times. “We had no idea just how desperate people would be to eat fried chicken.” []

Red Bees Swarm Brooklyn: Bees living in urban environments have, evidently, lots of distractions from foliage. In Brooklyn, Dell’s Maraschino Cherries Company is calling to the little guys with promises of sweet (and Red Dye No. 40-colored) nectar. When the bees return to the hive, their honey is turning out red and metallic tasting. But not all’s lost, according to one Brooklyn beekeeper, David Selig. “When the sun is a bit down, they glow red in the evenings,” Selig told the New York Times. “They were slightly fluorescent. And it was beautiful.” []

Here’s our round-up of food news, trends and happenings across the web. Check back for more, and tell us what else you’re loving in the comments.

Easy Cookie Swap

by in View All Posts, November 29th, 2010
Gingerbread Cookies from

Are you having visions of sugarplums dancing or hallucinations from too much turkey? There’s no denying that the holiday season is already in full swing. Make this year easier with a cookie swap—a great way to try new recipes without having to bake them all yourself. We’ve chosen some of our favorite recipes for cookie-swapping and invite you to gather some friends and share the fun.

Animal crackers began as edible ornaments, sold in Philadelphia in the late 19th century. Giada’s simple Animal Sugar Cookies are probably quite a bit tastier and definitely more colorful. Appease your flock with a batch: They’re perfect to eat, share or hang on the tree.

Believe it or not, Paula Deen has put a healthy twist on classic Peanut Butter Cookies, just in time for those sugar-free cookie lovers on your list. And for a treat less traditional, try the winning recipe from Emeril’s Cookie Contest, Chris’ Kicked Up Spicy Walnut Chocolate Chip Peanut Butter Cookies. This cookie literally has something for everyone.

If baking is not your thing, Cooking Channel’s Michael Chiarello has you covered with No Bake Chocolate Amaretto Cookies.  Or, visit for No-Bake Chocolate Oatmeal Cookies. Both recipes come together in a matter of minutes and set in the refrigerator.

For a sweet adult treat, whip up some Limoncello Cheesecake Squares or Boozy Blondies from to share. There’s nothing like a cookie to melt away the stress of all that holiday shopping.

Sign up for the Food Network’s 12 Days of Cookies newsletter and get a baker’s dozen new cookie recipes, one per day starting today.

Fall Fest: Bounty to Be Thankful For

by in View All Posts, November 24th, 2010
Mashed Potatoes
Tyler's Mashed Potatoes

We’re teaming up with other food and garden bloggers to host Fall Fest 2010, a season-long garden party. Each week we’ll feature favorite garden-to-table recipes and tips to help you enjoy the bounty, whether you’re harvesting your own goodies or buying them fresh from the market. To join in, check out
Sure, we all love the Thanksgiving feast: The turkey, stuffing, cranberries, green beans, mashed potatoes, all covered in gravy.  But no matter what you serve, it’s about who you’re passing the platter to year after year: your friends and family.  These are the things we look forward to making, eating and enjoying every year.

Our Thanksgiving favorites »

Traveling Sideshow

by in View All Posts, November 18th, 2010
Cranberry Pomegranate Terrine from

Thanksgiving is the most traveled holiday of the year. Arrive at your destination with your sanity and your culinary contribution intact with these holiday recipes that are easy to pack along.

Get our take-along recipe ideas »

Food Network & Barneys: A Foodie Holiday

by in View All Posts, November 17th, 2010

Last night, Barneys New York kept the doors open late to celebrate the unveiling of their annual holiday windows.  Barneys creative director Simon Doonan and team created delicious displays overflowing with inspiration from foodie culture.

Window themes included caricatures of many Food Network favorites, including Mario Batali and Bobby Flay in the the “Bad Boys” window.  Rachael Ray, Paula Deen and Sandra Lee were rendered larger than life in the “Gals” window.  A vibrant “Revolutionary Stew” window displayed Julia Child and Jamie Oliver.

Get the star-studded guest list »

Side Dish: More Food on the Web

by in View All Posts, November 16th, 2010
Chocolate Bars May Cost a Gold Bar - Image Courtesy Food Network Magazine

Time to Stock Up on Chocolate: Turns out that cocoa, the stuff responsible for so many confections we love, is less than sweet to grow. According to industry experts, farmers may stop producing the crop, resulting in skyrocketing chocolate prices over the next 20 years. “[Chocolate] will be like caviar,” John Mason, Executive Director of the Nature Conservation Research Council, told the Independent. “It will become so rare and so expensive that the average Joe just won’t be able to afford it.” [] [PB&J Chocolate Bars, pictured above]

Fashion-Forward Foods: 15 clothing designers, including a couple from Project Runway fame, were challenged with crafting outfits made entirely of the foods their models were craving. The fashion whizzes stepped up to the proverbial plate with incredible pieces, like waffle pants, artichoke gowns and something resembling noodle drapery. []

No-Shave November’s Foods to Avoid: Fellas, whether yours is evil villain-y or Tom Selleck-approved, your mustache might be the keeper of some unsightly foods. So consider heeding the Pitch‘s advice by avoiding the crawfish boil and 4 other perfectly delicious dishes. []

New Lizard Species Discovered at Lunch: A previously unknown species of lizard was discovered in Vietnam by a reptile scientist as he happened to enjoy the delicacy one day at a lunch buffet. According to reports, this creepy-crawly strand does not taste like chicken. []

Here’s our round-up of food news, trends and happenings across the web. Check back for more, and tell us what else you’re loving in the comments.

Thanksgiving Dessert of the Day: Almost-Famous Pumpkin Cheesecake

by in View All Posts, November 12th, 2010
The Cheesecake Factory wouldn't share the recipe for its popular November special, so Food Network kitchens got to work and recreated it.

Pumpkin Cheesecake is a seasonal special at the Cheesecake Factory chain, and diners can’t get enough. Good thing Food Network Magazine asked our kitchens to create the perfect replica. Even die-hard pumpkin pie traditionalists won’t miss the classic after a forkful of this decadent treat. Sure, it’s rich—as cheesecake should be!—but still fluffy and light thanks to a filling that combines cream cheese, sour cream and pure pumpkin. A sprinkling of toasted pecans adds a festive touch.

TELL US: What desserts will be on your Thanksgiving table?

For hundreds more ideas, recipes and menus for your feast, check out