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Thanksgiving Show & Tell

by in View All Posts, November 29th, 2008

I have a feeling that I’m doing what a lot of you are doing right now: staring at the leftovers in my fridge and wondering how many more Thanksgiving sandwiches I can squeeze out of the turkey and dressing. Anyone in the same boat?

Since I can’t help but wonder how many of us printed out recipes from FoodNetwork.com and are hovering over the same leftovers this post Thanksgiving weekend, I thought it would be fun to do a “Thanksgiving Show and Tell” of sorts here on The FN Dish.

What FoodNetwork.com recipes did you whip up this past Thursday? Send me all your food beauty shots at FNDish@foodnetwork.com — I’ll collect all the photos I get and put them up this coming week! Just be sure to email them over as soon as possible as you’re munching away on the leftovers.

Now remember, this is show AND tell, so be sure to give me a quick sentence or two about how it turned out? Was it a smash? Did you forget to set the timer and burn it? Give me a good story!

Now, back to the fridge for me!

-Rachael Knudsen
Associate Producer, The FN Dish

Black Friday — Susie style

by in View All Posts, November 28th, 2008

Available at Bird in Brooklyn, NY

Numerous letters have hit the FN Dish mailbag requesting fashion tips from Susie Fogelson — VP, Marketing & Brand Strategy.

In the spirit of Black Friday, Susie shares five fashion and shopping ideas that may even save you money…

1) Hunt for one special piece. A signature hat, scarf, or belt can transform basics from your closet into something unforgettable.

2) Go local! Like food, why not support local artisans and jewelers? In Susie’s Brooklyn neighborhood, she frequents boutiques like Bird and Kiwi to find one-of-a-kind pieces.

3) Don’t fear the hat. Susie would wear one daily if she could — and now her daughter is into them as well. A fave designer is Eugenia Kim, who mixes tweed and cashmere. What’s not to love?

4) Monochrome is not monotonous. On the contrary…a single color can be sophisticated. All black is great but solid lights work too. She was a bucket of crazy but remember how elegant Sharon Stone looked in her head-to-toe cream ensemble from Basic Instinct?

5) Get social. Even if you don’t have cash to spend this season, nothing is better than gathering good friends and window shopping boutiques in a new neighborhood. You may even find that signature accessory.

SC’s Top 10 Reasons To Be Thankful

by in View All Posts, November 26th, 2008

With Thanksgiving nearly here, the SC has been feeling contemplative. Here’s why I’m grateful this year…

10. For the colorful Bic markers, glitter pens and the fancy desk lamp that not only brighten my day but notes written to The Powers That Be.

9. For Joe, our secret Food Network tour guide. He has a plethora of knowledge about FN, and always adds a shot of humor and wit to my days (something this computer-saddled SC truly appreciates).

8. The mailroom guys who always help me with the heavy lifting around here. Do you know how many pounds a case of paper weighs?!!

7. Mr. SC (dear ole hubby) cooks for me at home…it’s like having your own personal FN-caliber chef make you dinner!

6. For all the cool FN kitchenware… I heart the Panini Grill & Press. Crisp, buttery Ciabbata, warm melty Fontina, fresh herbs… Mmmm.

5. For my family that I’ll be seeing over Thanksgiving, I was inspired by Ms. Deen to try to create her Frozen Chocolate Mousse Pie. Be prepared. I’m baking.

4. For The Next Iron Chef, which will begin taping soon. You can almost taste the food they make. I think it’s the best reality show which takes seasoned chefs to a new pinnacle in the culinary pantheon.

3. For the new and improved foodnetwork.com site! The recipe search rocks! I know where to find the recipe for Paula Deen’s southern-fried chicken during any middle of the night hunger pangs.

2. For Rachael Ray, who has had some major throat issues lately, for being a trooper and doing a marathon taping of 30 Minute Meals. That woman is unstoppable!

1. The FN Kitchens for their fancy eats, friendly faces and freebies. I admit that I did take two of the magical brownies you created a few months back.

Happy Thanksgiving, Everyone!

~ Secretary Confidential

Turkey reprieve in 3…2…

by in View All Posts, November 26th, 2008

I’ve never met the legendary Regina Schrambling, but she seems to have an uncanny knack for making me not feel alone. I can’t directly link to the particular entry on her site, but suffice to say that once, a few years ago, she recounted an incident that brought me great solace at a time when it was very much needed.

Just in time for Thanksgiving, she’s done it again. Cheers, Ms. Schrambling, and happy Thanksgiving.

Rupa Bhattacharya, Culinary Writer

Staff Thanksgiving Throwdown

by in View All Posts, November 25th, 2008

On key holidays, some FN staffers fire it up and throwdown — potluck-style. Thanksgiving is a huge holiday at Food Network so our potluck last week was nothing short of mouthwatering. Top prize commanded $25 bones and novelty kitchen tools were awarded for other categories — best side, best main, most apropos, fan favorite etc.

See if you can guess each pictured dish…

Bobby’s Thanksgiving Plans

by in View All Posts, View Video Only, November 24th, 2008

Bobby Flay reveals us at The FN Dish his Thanksgiving menu and top three tips!

Wait! I want to know everything.

by in View All Posts, November 24th, 2008

Every so often, the linguistic stylings of New York Times restaurant critic Frank Bruni bring one to tears:

I’m fond enough of chicken wings, and that fondness goes far enough back, that when I first learned of the movie “Wings of Desire,” I assumed it was an ode to poultry slathered with a tangy sauce and ready to be dipped in blue cheese, should the poultry lover so choose.

But then one googles, and one realizes the estimable college football blog Every Day Should be Saturday was all over this already. Is it worth another mention? Of course it is.

(recipe, if you’re so inclined)

Rupa Bhattacharya, Culinary Writer

FN’s Secretary Confidential Returns

by in View All Posts, November 21st, 2008

Loaded Oatmeal Cookies -- Paula DeenToday I headed to the kitchens for a legitimate reason this time (not scrounging for leftovers). I was asked to coordinate a little soiree. The reason? We’re celebrating the launch of our new UK Food site!

Whenever I head to the 6th floor (test kitchens and studios) I wonder if I’ll bump into any FN faves. On recent treks, I’ve spied Rachael and hubby, Bobby (he was in all black — very New York), Guy — sporting his signature sunglasses (yes, inside) and Anne Burrell as well. Of course, the best part of any 6th-floor adventure is Clarence, the security guard. He’s a gem who always has a smile ready for me.

Chef Bleifer and I went over options for hors d’oeuvres and drinks. His plan is to incorporate tasty recipes from the new site — synergy! On the menu: prosciutto-wrapped scallops (yum), thai chicken style skewers (double yum) and a blini with smoked salmon (curious). The delicious smells emanating from the kitchens got the best of me.

“What are they cooking?” I excitedly asked. Chef Bleifer encouraged me to take a peek. Sarah Copeland, head of recipe testing (title is actually “recipe developer”) , and team were busy testing for the FN Magazine’s spring issue. They told me I can’t reveal the test recipes, but here’s a hint: think iconic ballpark or carnival food. I didn’t get a taste, but if looks and smells could kill, no doubt the mag will be slaying your appetites come spring. That said, what are you favorite FN Magazine recipes? I’m voting on the Loaded Oatmeal Cookies — to quote my gal Rachael, YUM-O!

~ Secretary Confidential

Mixed Messages

by in View All Posts, November 21st, 2008

So, this sign magically appeared this morning next to our coffee maker. It makes a legitimate point, and besides, with the average work-related caloric intake around here being on the high side, it’s certainly salient.

So I opened the coffee maker, to make sure that I was getting my low-in-calories-and-good-for-me-milk, and found the following:

Yup, we’re out of skim milk. Now, the question is, are we out of skim milk because of the sign, or did the sign go up because we’re out?

Rupa Bhattacharya, Culinary Writer

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