Sunny’s Cereal Confetti Cookies — 12 Days of Cookies

by in Holidays, December 4th, 2014

Sunny's Cereal Confetti Cookies 12 Days of CookiesIt’s time for 12 Days of Cookies, Food Network’s annual virtual cookie swap. Each day, visit us here on FN Dish for a peek at new holiday cookies, party-planning tips and top techniques from your favorite Food Network chefs for rolling, spooning, slicing, baking and decorating delicious sweet treats to give — or keep.

Sunny Anderson uses multicolored puffed rice cereal (she likes Fruity Pebbles!) to make these festive treats. They’ll spread nicely in the oven (so be sure to space them well apart), resulting in a crisp-on-the-outside and chewy-on-the-inside dessert.

Get Sunny’s Cereal Confetti Cookies recipe, and check out 12 Days of Cookies for dozens more recipes and holiday baking inspiration. Then, join the conversation: Tell us what you’re baking this season and what your all-time favorite cookie is. Read more

Why Is It So Much Easier to Spill Your Coffee Than Your Beer?

by in News, December 3rd, 2014

Spilled CoffeeDid you ever wonder why it’s way easier to spill your coffee — as all those stained shirtfronts will attest — than it is to spill your beer? No, it’s not because you take more care when carrying your beer or, as one YouTube commenter has suggested, because you drink your beer more quickly. At least, it’s not only for those reasons.

Turns out it’s because the beer foam — obviously absent from your coffee cup — has a damping effect when you stop short and slosh your pint of beer.

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The Ultimate Food Lover’s Holiday Wish List with Bobby Flay

by in Food Network Magazine, Shows, December 3rd, 2014

If you could dine at any restaurant in the States, where would you go? Forget the hyped-up neighborhood spots you’ve been wanting to check out. Think about the places you would cross the country for if you had the opportunity.

Start working on your culinary bucket list and tune in to Top 10 Restaurants with Food Network Magazine on Sunday, Dec. 21 at 9|8c to compare notes. Bobby Flay is host of the Food Network special and will reveal America’s must-try meals, coast to coast. In this drool-inducing countdown, the Iron Chef and restaurateur works his way from a small-town dive to a spot on the coast where diners sit above the clouds. He’ll guide you through the specialty dishes as well as the culture behind each restaurant. From a world-renowned nine-course meal to a backyard BBQ joint run by a 79-year-old pitmaster, you’ll have a hard time prioritizing the diverse list. Whether you go to taste an innovative, new way of cooking or to feast from a menu that hasn’t changed in decades, each pick on this list is sure to be an experience you’ll never forget.

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Alton’s Chocapocalypse Cookie — 12 Days of Cookies

by in Holidays, December 3rd, 2014

Chocapocalypse Cookie
12 Days of CookiesIt’s time for 12 Days of Cookies, Food Network’s annual virtual cookie swap. Each day, visit us here on FN Dish for a peek at new holiday cookies, party-planning tips and top techniques from your favorite Food Network chefs for rolling, spooning, slicing, baking and decorating delicious sweet treats to give — or keep.

Alton Brown uses four kinds of chocolate plus cocoa nibs to make his decadent cookies. The addition of chunks of chocolate and crunchy cocoa nibs to an already chocolate-filled batter will create a chewy and crunchy bite. The cookies might look a bit moist when they’re ready to come out of the oven, but as they cool they’ll be perfect for eating straight or as an ice cream sandwich.

Get Alton’s Chocapocalypse Cookie recipe, and check out 12 Days of Cookies for dozens more recipes and holiday baking inspiration. Then, join the conversation: Tell us what you’re baking this season and what your all-time favorite cookie is.

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Going Mad Over Meatballs — Chopped After Hours

by in Shows, December 2nd, 2014


When you think of the word “meatballs,” what comes to mind? It’s probably something different for everyone: It could be spaghetti and meatballs or Swedish meatballs, a meatball grinder or meatballs made with something other than beef or pork. On tonight’s episode of Chopped, the chefs face cooking meatballs out of their mystery baskets in every round. And the Chopped judges decided to get in on the fun, too, taking on the appetizer basket from the show on After Hours.

Faced with the ingredients lamb shanks, fresh ginger, baby leeks and one outlier, creme brulee, the judges have 30 minutes to make a meatball dish, but each one takes a very different direction. “We have no choice but to grind this stuff,” says Scott about the lamb shanks, which can take a long time to cook. But he turns on a dime when it comes time to cook, deciding to braise the lamb shanks to make a ragu with vegetarian “meatballs” made out of spinach, leeks and ricotta.

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Cupcake Toppers in 10 Minutes or Less

by in Holidays, December 2nd, 2014

By Ashley Rose

When it comes to the holidays, everyone tends to let loose a bit and go for the extra cupcake, so why not make them as memorable as you can? These simple cupcake toppers can be made in less than 10 minutes and are perfect for turning a homemade or store-bought cupcake into a dessert centerpiece. Read more

Food Network Stars Share Their Holiday Baking Traditions

by in Holidays, December 2nd, 2014

Guy and Hunter FieriPerhaps some of the most-memorable holiday moments are those when you and your loved ones are immersed in a holiday tradition. Whether it’s trimming the tree or lighting the candles, there’s something special about continuing a custom that’s been handed down from generation to generation. On Food Network, some of our most-beloved holiday traditions revolve around baking.

With recipes passed down through generations, it’s something the Food Network stars hold near to their hearts. Sometimes the holidays also offer the opportunity to reinvent those traditions and start new ones. Just see the Food Network Stars’ Holiday Baking Traditions gallery to see what the stars do during the holidays.

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Fine-Tuning the Art of Baking and Decorating — David’s Journey on Holiday Baking Championship

by in Shows, December 2nd, 2014

David presenting his yule logYule logs, which the French call “buche de Noel“, are very impressive for the holidays. They’re sure to stop every family member in their tracks. But they’re not the easiest things to make, as we saw on last Sunday’s Holiday Baking Championship. The five remaining bakers tried their luck at making their own yule logs in the main challenge, but not everyone could roll with the punches. Two bakers didn’t create traditional rolled yule logs — Erin on purpose and Terra had no choice. David, however, made two yule logs, going out of his way to set a stage for his Sugar Plum Fairies, right out of The Nutcracker. But going out of his way didn’t do him any good, as the judges pointed out, ending up in his elimination. Relive this decorator and professional baker’s time on the show.

Relive David’s journey in GIFs

Polvorones (Mexican Wedding Cookies) — 12 Days of Cookies

by in Holidays, December 2nd, 2014

Polvorones
12 Days of CookiesIt’s time for 12 Days of Cookies, Food Network’s annual virtual cookie swap. Each day, visit us here on FN Dish for a peek at new holiday cookies, party-planning tips and top techniques techniques from your favorite Food Network chefs for rolling, spooning, slicing, baking and decorating delicious sweet treats to give — or keep.

Walnuts are the base for these powdered cookies that melt in your mouth. The crumbly and buttery texture is key, so if you’re making these ahead, make sure they are cooled before storing them — otherwise they will get soggy.

Get Marcela Valladolid’s Polvorones (Mexican Wedding Cookies) recipe, and check out 12 Days of Cookies for dozens more recipes and holiday baking inspiration. Then, join the conversation: Tell us what you’re baking this season and what your all-time favorite cookie is.

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Saddle Up for a History of the Hamburger and Its Strange Origins

by in News, December 1st, 2014

HamburgerConsider the hamburger: Tucked inside a bun and served with all the fixings, it’s an American icon. (Share the spotlight, hot dog.) But how did it get that way?

National Geographic recently released a short video about the history of the hamburger, tracing its origins back to Genghis Khan and the Mongolian cavalry, who, back in the 13th century, “would actually keep meat under their saddles,” Cutthroat Kitchen judge Simon Majumdar says in the video. This meat-meets-seat move was not only for convenient transport, Majumdar maintains, but also because “they realized it would be tenderized as they were banging against the saddle as they rode.” Oh my.

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