by Allison Milam in Recipes, September 8th, 2016
by Emily Lee in Recipes, September 8th, 2016
In that little slice of time that falls between school and soccer practice, ballet rehearsal or piano lessons, the odds are high that tummies will be rumbling. Banish hunger without resorting to anything that comes out of a vending machine with our go-to after-school snack picks.
Cereal may be breakfast fare, but transforming it into on-the-go Strawberry Banana Cereal Treats launches it into snack territory. These sweet and tangy cereal bars are loaded with freeze-dried strawberries and bananas, as well as whole-grain cereal and mini marshmallows.
by Maria Russo in Shows, September 7th, 2016
We’re not sure how Buffalo sauce, the sinfully delicious yet simple combination of hot sauce and butter, came to be tied so intimately with football season. Nevertheless, we’re counting down the seconds until we can reincorporate this comforting flavor into our fall dinner rotation, starting tonight with the NFL season opener. We know the beloved sauce best as the spicy, orange-hued coating on baked or fried chicken wings. But if you’ve been reserving Buffalo flavor for chicken and chicken alone, then you’ve barely scratched the sticky-spicy surface. Meatballs, macaroni and cheese, and even cauliflower are all suitable canvases for this brilliantly easy sauce. You can even customize the basic recipe by adding in barbecue sauce for a sweet, tangy note — or you can swap out the butter for lower-fat alternatives, like chicken broth, maple syrup and lime juice. Here are a few ways you can expand your Buffalo horizons, just in time for tailgating season.
Buffalo Meets Bison
Bison serves as a juicy, flavorful stand-in for classic chicken or beef in this spicy Buffalo meatball recipe from Food Network Magazine. You’ll achieve an ideal meatball texture by combining the ground bison with panko, sour cream, grated carrot and celery. The meatballs get great Buffalo flavor after they’ve simmered in a mixture of chicken broth and hot sauce.
by Samantha Lande in Restaurants, September 7th, 2016
It’s not unusual for Cutthroat Kitchen challenges to demand that chefs think outside the culinary box when it comes to prepping and cooking their dishes while under the burden of sabotages. After all, success in these contests comes to those who are resourceful and willing to go to any lengths necessary to finish the battle — and host Alton Brown did just that tonight.
On the latest installment of the After-Show, following tonight’s Heat 3 of the Camp Cutthroat 2 tournament, he and judge Simon Majumdar found themselves with one hand apiece “locked” in a boulder, just like two chefs were in Round 1 of the episode. That meant that while Simon’s sole remaining hand was left to cook, Alton’s was on hand to prep the cheese, bread and produce he found in his basket, then ultimately turn the ingredients over to Simon. One loaf of bread, one knife and one hand — how to slice in those conditions? If you’re Alton, the answer is simple: Just sit on the bread to keep it still. He indeed perched himself atop the loaf on the prep table, leaving just enough of the bread exposed to make a few slices. And as for that tricky tomato? Gently suspend it between your legs, of course. “This is a very sensitive operation,” Alton joked, taking care to keep the knife away from his exposed knees.
by Melissa d'Arabian in Food Network Chef, Recipes, September 7th, 2016
3 of a Kind checks out three places across the country to try something cool, new and delicious.
Just like fashion trends, food trends sometimes follow the “everything old is new again” adage. Take the tuna melt, for example. This tried-and-true diner classic is back in style, albeit with a twist. Instead of serving the mayo-heavy tuna salads of the past, restaurants are reinventing the comfort food with stellar ingredients and a little less of the creamy goop. The combination makes for a stepped-up sandwich with a bit of nostalgia in every bite.
by Foodlets in Family, Recipes, September 7th, 2016
My husband and I have a long-standing inside joke that we play on each other at restaurants. We sit down, we look at the menu, and then while we discuss our ordering plans (“What looks good to you? I’m thinking the short rib and roasted Brussels sprouts …”), we try to trick each other by picking the exact opposite of what we want to order, to see if our partner knows us well enough to call it out as a prank. It’s a subtle and super-funny game (to us, anyway — try it and you be the judge). Anyway, I have a “tell,” which is ordering a non-chocolate dessert. If I ever try to pass off a non-chocolate dessert order as my real plan, Philippe, my husband, knows immediately that I am bluffing. Apparently, I believe that dessert, by definition, includes chocolate. In fact, it wasn’t until I married Philippe that I truly understood that not everyone must have chocolate in their dessert in order for it to count. (For the record, Philippe loves chocolate, but in a healthier, more balanced way that allows him to order the occasional lemon cake or apple tart.) (Huh?!)
by Joseph Erdos in Shows, September 7th, 2016
With four kids who take lunches to school every day, I’m a bento box convert — practically an evangelist. That’s because the benefits of packing lunch in a bento box are just so many. The format makes it easy to fill without having to wonder if you’ve packed too little or too much food, and everything stays in place (without touching each other). The main hook: Everything looks better laid out like this. If you’ve ever served kids anything, you know that a first impression can often make all the difference in what they decide to try.
Here’s my strategy.
by Joseph Erdos in Shows, September 6th, 2016
For Season 9, Worst Cooks in America has invited nine celebrities who can’t cook to take on the challenges of Boot Camp. Mentors Rachael Ray and Anne Burrell have lots in store for these unsuspecting individuals. In their daily lives, these celebrities are comics, TV actors and reality stars, but when it comes to the kitchen, they’re disasters waiting to happen. Tune in to the premiere on Wednesday, Sept. 14 at 9|8c to see the hilarious bumbling unfold. Every day leading up to the premiere, we’ll be revealing a star contestant on FN Dish. Today it’s talk show host and all-around funny lady Loni Love.
Read Loni’s Q&A
by T.K. Brady in Recipes, September 6th, 2016
Chopped has returned with a third season of the popular five-part Teen Tournament. In tonight’s third round, four teens entered the hallowed kitchen to try their luck at cooking with the mystery baskets. But even the most-practiced chef can get shaken when it comes to the added pressure and time constraints of the competition. Sometimes minute-by-minute strategizing is what it takes to come out with four dishes by the end. But the teens took up the challenge and brought their talent to battle with the hopes of earning one of four spots in the finale. From that final showdown, only one will emerge victorious as the winner of $25,000.
Get the Exclusive Interview with the Part 3 Winner
by Joseph Erdos in Shows, September 6th, 2016
Football season has officially kicked off, and that means it’s time for tailgating. Leave hot and time-sensitive food items like chili, guacamole and burgers to the tailgate-party hosts. As a guest, you can bring hot-ticket items like homemade rolls, dessert and cocktails. No matter how long your drive is, these crowd-pleasing dishes will stay fresh until game time, so all you’ll have to bring home is “the big W.” Read more
For another installment of Worst Cooks in America: Celebrity Edition, Rachael Ray is taking up the role of Blue Team mentor. Last year she couldn’t win against Anne, but this year it could be different. Someone’s got to put a stop to Anne’s winning streak. Who better than Rachael? But will she be able to draft a strong team from among the nine celebrities? Only time and the final cook-off will tell. Tune in to the premiere on Wednesday, Sept. 14 at 9|8c to see what challenges await both the red and the blue teams. In the end only one star will have beaten Boot Camp to win the $50,000 for charity.
FN Dish met up with Rachael on the set to chat about the new season. Rachael reveals why she prefers the title of “cook” to “chef” for herself, and how her experience growing up in a restaurant kitchen has informed her cooking and teaching style. This season Rachael claims she’s leaving the outcome to fate, but her laissez-faire method might just be what’s needed to take Anne down.
Get the Exclusive Interview