by Maria Russo in Recipes, October 5th, 2015
by Allison Milam in Recipes, October 5th, 2015
With the return of crisp fall air, you’re likely craving something especially warm and comforting, and this big-batch soup indeed fits the bill. While soup is surely a go-to meatless option, many times its lack of heft leaves you unsatisfied and ready to eat again in just a little while. That’s not the case with this healthy — and speedy — Tuscan Vegetable Soup (pictured above), thanks to one key ingredient: cannellini beans. These protein-packed beauties, along with the myriad of vegetables, like carrots, celery and zucchini, as well as fresh spinach, pack the hearty punch you need to tide you over.
Not only do the beans deliver heft, but they also lend texture to this top-rated soup; when you mash some of them, the soup will turn creamy without the addition of cream. Bold garlic and a duo of fresh herbs further the bold flavors, while a sprinkle of Parmesan just before serving promises a nutty bite. Since a batch of this soup can be on the table in just 35 minutes, it’s a go-to pick for when you’re in a hurry come lunchtime.
by Maria Russo in Shows, October 4th, 2015
We’re big on birthdays here in the Food Network offices. It’s a time when we all preheat our ovens, pull out our mixers and bake something special for our co-workers. But that whole birthday cake thing? It’s been done. We’re here to prove that there’s more to birthdays than birthday cake — and our treats don’t need to be sweet either. Instead of agonizing over the perfect gift, remember that all a birthday boy or girl needs is a little something homemade to know how much you care.
It’s officially October, and that means we officially can’t deny the impending force of fall. Friends and family members born in the 10th month of the year deserve more than the Halloween loot they drag home on the 31st. In fact, October babies are special because they get sweet treats you wouldn’t expect any other time of year. Bake these fall-flavored confections for your loved ones, and they will be quite happy to be celebrating in the fall.
Bobby Flay’s Caramel Apple Cheesecake is a must for the friend who was raring to go apple picking as soon as the farms opened their gates. It has all the flavors of the sticky, crunchy caramel-dipped treat on a stick, thanks to sauteed apples, homemade apple-caramel sauce and a sprinkling of walnuts, plus the creamy vibes of cheesecake.
by Leah Brickley in Behind the Scenes, October 4th, 2015
If the over-the-top outdoorsy sabotages that Alton Brown recently unveiled at Camp Cutthroat are any indication, the host’s devotion to eviliciousness knows no bounds, and he’s not one to shy away from a theme. And it’s a good thing that’s the case, because on tonight’s special Halloween episode of Cutthroat Kitchen, he answered the call of fright-night duty by dressing up as none other than Dr. Evil, complete with a bald cap and a telling facial scar. Simon Majumdar, who — like Alton — will stop at nothing for the betterment of the show, donned a series of getups, including a pink-lipped Princess Leia costume, which he showed off on Alton’s After-Show. The duo looked back on the most-haunting Halloween-themed sabotages of the day, from chainsawed sandwich wraps to a time-sucking coffin.
“It was a coffin break, Simon,” Alton told the judge of the Round 2 midround challenge as the crew rolled out the coffin. “The Bobs are awakening,” Simon noted, looking into the coffin as a wigged Bob waved back at him. But not long after the Bob was revealed did Alton slam the top of the coffin upon him, and Simon learned that Chef Adia was forced to spend a spooky five minutes inside that coffin. No matter her lost time, though, Chef Adia ultimately proved her scary-good sabotage prowess by surviving the challenges and earning evilicious glory.
by Maria Russo in Community, October 4th, 2015
You may have heard of Food Network Kitchen, which is housed inside the famous Chelsea Market in NYC. But what is it, exactly? Well, FNK (as we like to call ourselves) is a team of about 30 people who develop, test and edit recipes, write about and photograph food, and work as culinary producers on many of your favorite Food Network shows. From the moment we step into the kitchen/office, we are completely immersed in all things food. And it’s awesome.
by Amy Reiter in News, October 4th, 2015
No matter what you have planned for your dinner menu, the meal will likely be made even more indulgent when you add a helping of this week’s Most Popular Pin of the Week. Featuring plenty of rich garlic and fresh parsley, this buttery bread from Food Network Magazine is a cinch to put together. Perhaps best of all, it can be on the table in a hurry, which means that it’s a go-to when you need an impressive recipe to wow your guests.
For more party-ready recipes, check out Food Network’s Let’s Entertain board on Pinterest.
Get the Recipe: Herbed Garlic Bread from Food Network Magazine
by Samantha Lande in Restaurants, October 3rd, 2015
The next time you need a caffeine fix, you can pass by the percolator, skip the auto-drip and give your cold brewer the cold shoulder — and instead reach for the peanut butter jar.
Turns out you can now get a caffeine jolt — along with protein and electrolytes — from your PB. A new caffeinated peanut butter called Steem promises to deliver a smoother, more sustained release of energy than your basic cup of joe, thanks to, its makers claim, the longer time it takes your body to digest peanut butter.
by Maria Russo in Recipes, Shows, October 3rd, 2015
Chefs’ Picks tracks down what the pros are eating and cooking from coast to coast.
There’s nothing like a good taco. Whether they’re stuffed with shredded pork, grilled beef or lengua (tongue), slathered with guacamole or kicked up with salsa, tacos pop up regularly as chefs’ favorite food. We asked a few chefs across the country to spill the beans on their favorites and where you can try them.
Galaxy Taco, La Jolla, Calif.
Southern California has no shortage of great tacos, but when Chef Tim Kolanko of Leroy’s Kitchen and Lounge in Coronado gets a craving, he heads to Galaxy Taco in San Diego, which is known for its blue-corn tortillas, mezcal selection and well-sourced ingredients. Kolanko goes for the Lamb Barbacoa Tacos with onion, tomato-mint salsa and yogurt. “Super Chef Trey Foshee grinds his own masa,” he says. “His dedication to sourcing quality ingredients shows in his deliciously executed menu.”
by Emily Lee in Recipes, October 3rd, 2015
It’s Sunday afternoon and the scene is set for a tailgate of touchdown proportions: The TV is turned to the game, your team of choice is (hopefully) racking up point after point, the refrigerator is stocked with plenty of beers, and a spread of what else but rich, saucy fixings lines your kitchen table. When it comes to those game-day eats, it’s likely the dips that take the cake, from creamy classics like French onion and hummus to tangy favorites like garlicky salsa. While those are indeed crowd-pleasing picks, this fall, dress up your usual football-watching menu with a new trio of dips. On this morning’s all-new episode of The Kitchen, the co-hosts shared their takes on winning dip recipes, each a bold dish that’s a cinch to tackle.
Windy City Deli Dip
True to his Windy City roots, Chicago native Jeff Mauro brings the best flavors of a classic Italian hero to a meaty dip. He combines deli-counter staples like mortadella, pancetta and provolone cheese with fresh cherry tomatoes and cool iceberg lettuce to create the filling for his 10-minute dip. To continue with the sandwich theme, he hollows out an Italian loaf and fills it with the meat-and-cheese mixture. Hot giardiniera rounds out the flavors in this big-batch recipe, while a side of sliced bread makes for easy dipping.
by Sara Levine in Family, Restaurants, October 2nd, 2015
When it comes to fall produce, pumpkins, apples and butternut squash tend to hog the spotlight. Although these in-season items deserve high praise, there’s a whole family of autumnal fruits and vegetables out there — most of which go largely unexplored. Expand your palate by swapping pears for apples in your next baking venture, or try substituting acorn squash for butternut squash if you’ve exhausted the latter. Most importantly, never let a tough husk or gnarled root intimidate you; juicy pomegranate seeds can be used to enhance everything from muffins to salads once you break through the firm outer shell, and hearty root vegetables produce out-of-this-world comfort food when used in casseroles and veggie mashes. Next time you’re looking for a break from pumpkin-spice-flavored foods or classic apple pie, turn to one of these underappreciated fall fruits or vegetables for a welcome change of pace.
We all know butternut squash as an icon of fall produce — but why not give acorn squash a try? When roasted, it takes on the same sweet, buttery quality as its more popular sister. Guy Fieri capitalizes on both the squash flesh and the seeds with this Roasted Acorn Squash with Mushrooms, Peppers and Goat Cheese (pictured at top), roasting them separately and then reuniting them in the finished dish.
You love dining out. You love your kids. Sometimes it may seem impossible to combine these two passions, but never fear. To dine out successfully with small children, you just need a solid restaurant-selection strategy. Here are four restaurant categories to zone in on.