by Foodlets in Family, Recipes, October 16th, 2015
by Maria Russo in Events, October 16th, 2015
Waffle bars aren’t just for breakfast (though they’re great for that). They also make awesome family dinners and serve as the perfect party buffet. Best of all, they’re deceptively simple. Even the most-festive waffle bar can be set up in three easy steps.
1. First, decide on the waffle recipe you’ll use. A few fan-favorite suggestions:
by Ricky Smith in Shows, October 16th, 2015
With plenty of tangy tomato sauce at the ready, and tender meatballs and cheesy margherita pizzas on hand, the stage was set for the 2015 New York City Wine & Food Festival‘s opening night bash on Thursday: an Italian feast hosted by who else but Food Network’s own queen of Italian cuisine, Giada De Laurentiis. Along with Giada, more than 30 chefs gathered high atop Manhattan’s Pier 92 to serve the ultimate Sunday supper-style menu complete with Old-World favorites, from classic red-sauce gravy and pillowy gnocchi to succulent porchetta and even sweet-tooth-satisfying cannoli.
FN Dish caught up with Giada as she mingled with fans, and she told us that when it comes to Sunday supper at her house, it’s a kid-friendly feast. “Usually it’s Jade and I cooking, and then it depends on what friends or what family is available to come over,” she said. And as for what’s likely on the menu at her house? According to Giada, “Pasta is Jade’s favorite.” At Giada’s station on Thursday night, however, there wasn’t pasta but a pair of golden-brown arancini — one filled with artichoke and the other with lemony crab, both nestled in a bright tomato sauce.
by Amy Reiter in Drinks, News, October 15th, 2015
Settle in for a weekend of comforting fall favorites and heated competition on Food Network. First up on Saturday, Bobby Flay is getting brunch inspiration from a walk through New Orleans’ French Quarter and cooking up Bananas Foster Beignets. Next, Ree Drummond is testing recipes she’s never tried before, like Falafel with Chipotle Tahini Dip and Chicken and Waffles. Then, get the trends for fall on The Kitchen and watch the co-hosts reveal their favorite hacks. On Saturday night, learn the secrets behind barbecue side dishes and grab-and-go breakfasts on two new episodes of Unwrapped 2.0.
On Sunday morning, Damaris Phillips is taking a few pages out of her grandmother’s cookbook, fixing up Porcupine Meatballs in Sauerkraut and Oatmeal Molasses Cookies. Then on Sunday night, Guy Fieri’s buddies from Diners, Drive-Ins and Dives compete together on Guy’s Grocery Games. After that, Halloween Wars continues with a guest judge from MTV’s Scream as competitors fight for a shot in the finals. Then, Alton Brown dishes out a fresh lineup of sabotages on a new Cutthroat Kitchen.
by Allison Milam in Recipes, October 15th, 2015
You know the hangover advice about the hair of the dog that bit you? The maker of a new vodka is aiming to make good on the old saw, bringing the world its “first and only vitamin-infused organic vodka”: Vitamin Vodka. And you thought “healthy cocktail” was an oxymoron.
Well, OK, it probably is an oxymoron, but the Australia-based Vitamin Alcohol Company is positioning its new hooch as “the purest of pure spirits,” made from “natural, organic ingredients,” “free from preservatives and impurities” and “infused with anti-hangover vitamins.”
by Allison Milam in Recipes, October 15th, 2015
If you’ve ever made, say, a pumpkin pie at home, odds are you didn’t get your pumpkin fresh from the patch. Pure pumpkin puree exists in canned form, making it one of the most-convenient ways to get your pumpkin fix all season (and, arguably, all year) long. This fall, however, we’re celebrating the season by bringing fresh pumpkin into our recipes. Whether it’s for dinner or dessert, these recipes use pumpkin for a whole lot more than carving.
Whether you serve it for Halloween, Thanksgiving or any kind of fall party, Food Network Magazine’s Pumpkin Queso Fundido (pictured above) is the party-starting appetizer of your dreams. Use a roasted sugar pumpkin as your dip bowl and each scoop of this gooey, cheesy dip will take morsels of cooked pumpkin along with it.
by Maria Russo in Food Network Chef, Shows, October 15th, 2015
What can’t cauliflower do? With its ability to transform into any number of forms, unassuming cauliflower is a veggie with serious superpowers. It can be fried, pureed, mashed, roasted and more, all with a flavor that feels more indulgent than the vegetable truly is. Now that this hearty and versatile vegetable is in season, use it as a stand-in for some of your favorites, whether it’s as an appetizer, a side dish or a main.
Nibbling chicken wings off the bone is an American pastime that isn’t going anywhere, but Food Network Kitchen has developed a no-meat version of the bar and party snack that everyone can dig into. Whether you’re a vegetarian or not, Buffalo Cauliflower with Blue Cheese Sauce (pictured above) is sure to please, with a spicy Buffalo coating and a cool, creamy blue cheese dipping sauce. Plus, it comes with a fraction of the calories and fat of Buffalo wings.
by Joseph Erdos in Shows, October 14th, 2015
Patricia Heaton, the TV sitcom mom you know and love from Everybody Loves Raymond and The Middle, is known among her friends and family for throwing welcoming, enjoyable parties — and beginning this fall, you’re invited to attend them. On her brand-new series, Patricia Heaton Parties, premiering Saturday, Oct. 24 at 12|11c, Patricia is welcoming viewers into her kitchen for a look at how she serves up simple yet craveable bites ideal for entertaining, all while enjoying herself with guests, including several of her co-stars on The Middle.
Just in time for the premiere, FN Dish caught up with Patricia to find out more about her penchant for giving parties and her strategy for stress-free party planning. Read on below for an exclusive interview with Patricia to see what two must-haves are always on the menu at her house and learn how her former Everybody Loves Raymond character, Debra Barone, has influenced her in the kitchen.
What can fans expect from your brand-new series?
Patricia Heaton: I’m really excited to have my fans join me for casual get-togethers with my friends and family. I’ll be sharing recipes that are easy and delicious.
What are you most excited about showing viewers and inspiring in them?
PH: I think it’s easy to be intimidated by the idea of cooking for guests. A great way to dip your toe into the water is inviting people over for cocktails and appetizers — casual and fun.
by Amy Reiter in News, Restaurants, October 14th, 2015
This season on Worst Cooks in America, seven celebrity recruits have signed up to be whipped into shape by mentors Anne Burrell and Rachael Ray, but unfortunately one recruit has to be eliminated in each episode. Last week Chris Soules screwed up his chances by presenting Anne with a salad that not only had an unappetizing name, but was also unpalatable; in the elimination challenge, his lack of egg-frying skills did him in. This week one of the recruits who has just barely hung on in the competition got the boot from Boot Camp. FN Dish has the exclusive exit interview with tonight’s eliminated recruit.
SPOILER ALERT: Read on to find out who went home.
by Andrea Strong in Restaurants, October 14th, 2015
Whoa. Did the whole restaurant-hospitality pricing structure just get completely upended while we were all innocently going about our usual business? Maybe.
On Wednesday, New York City restaurateur and Union Square Hospitality Group CEO Danny Meyer, whose 13 renowned eateries include Union Square Cafe, Gramercy Tavern, The Modern and Maialino, announced that he will eliminate tipping altogether at all of his establishments. The move is to better compensate those not only serving diners their food, but also those cooking the meals, washing the dishes and making the dining experience possible in myriad unseen ways.
In an open letter posted online, Meyer said that, after a company-wide “robust conversation” about opportunities for career advancement across the 1,800-employee organization, it became apparent that “a major obstacle in this endeavor is the practice of tipping.
3 of a Kind checks out three places across the country to try something cool, new and delicious.
Veggie burgers used to be a kind of culinary punishment for vegetarians — doormat-like in texture, these flavorless discs of smashed vegetables were not truly suitable for human consumption. Not anymore. With an increased interest in vegetable-centric fare, even carnivores are craving veggie patties, and chefs are answering the call with hearty two-handed burgers that are true meatless marvels.
Black Tap Craft Burgers & Beer, New York City
Chef and partner Joe Isidori loves falafel so much that he’s turned it into his burger joint’s most-popular vegetarian item. “Falafel is one of my NYC comfort foods! I came up with this recipe as a young cook living in Miami and missed my NYC favorites,” he explains. “So I figured I would just make it since I couldn’t find it down there. The recipe is inspired by a Parisian recipe. Basically most recipes are chickpeas with some herbs. Ours is mostly herbs with chickpea to help bind it. We make it fresh every day and will only serve a limited amount. We sell out almost every day.” The Falafel Burger is served on a Martin’s Potato Roll, slathered in tahini and topped with pickled onions, briny Greek feta and creamy hummus.