by Joseph Erdos in Shows, September 27th, 2013
by Joseph Erdos in Shows, September 26th, 2013
This weekend, come to Food Network for your comfort food fix, some Chinese dim sum, Wizard of Oz-inspired cupcakes, kitchen sabotage and two finales: Rachael vs. Guy: Kids Cook-Off and The Great Food Truck Race.
On Saturday morning tune in for The Pioneer Woman as Ree creates a casual lunch for her family. Then Amy Thielen shares her recipe for Granny-Style Chicken on Heartland Table. On Giada at Home, Giada cooks dim sum inspired by a recent trip to Hong Kong. In the evening watch the bakers on Cupcake Wars take on the Wizard of Oz as their inspiration.
Sunday night starts off with the finale of Rachael vs. Guy: Kids Cook-Off as two teams of kids cook dinner for a gathering of special guests who don’t know their chefs aren’t professional adults. By the end of the show, one winner will get his or her own Web series. Then on The Great Food Truck Race, the teams make it to Annapolis, Md., and then go to the Chesapeake Bay for a crabbing challenge. After a surprise elimination, the final two teams head onto Arlington, Va., and finally Washington, D.C., where one team will ride away with its very own food truck and $50,000 in prize money.
Read about the shows
by Maria Russo, September 26th, 2013
On tonight’s Chef Wanted, chef/partner Ryan Poli and managing partner Alfredo Sandoval were looking for a new executive chef to take over the reins of Tavernita, a tapas restaurant in Chicago. Since Chef Poli would be moving on to oversee more restaurants, he needed a chef with great technique who could work well and lead the current staff — and specifically they thought the restaurant would provide a good place in which a young chef could grow. Anne Burrell brought in four candidates for the job opportunity, but only one was offered the position. FN Dish has the exclusive interview with the winning chef.
SPOILER ALERT: Find Out Who Won
by Melissa d'Arabian in Food Network Chef, In Season, September 26th, 2013
Guy Fieri, Justin Warner and Damaris Phillips. These three Food Network chefs weren't born into stardom; it took a journey from fandom to fierce competition on Food Network Star to turn their passion for food and people into a career and to ultimatel...
by Maria Russo in Shows, September 26th, 2013
It’s officially fall. I know this not because I went shopping and saw Christmas decorations this weekend (although I did), but because I’ve seen the numerous Facebook photos of people posing with their first pumpkin lattes of the season. Meanwhile, I barely managed to get the requisite first day of school photo posted of my actual children, let alone of a cup of coffee. So if I am to believe Facebook and Twitter (I do), then autumn has arrived somewhere in the United States. I take that on faith, however, because I’m living in a heat wave without the benefit of air conditioning in either my home or office. People are raving about the joys of wearing a cardigan, while we are taking cold showers and standing under the ceiling fan to cool down before we crawl into blanket-less beds at night. We are not seeking out and photographing steamy drinks.
But I have a love affair with all things pumpkin, and it lasts all year long. I’ll open a big can, freeze half and stick the rest in the fridge to fortify muffins, thicken a soup or make a smoothie. It’s full of fiber, Vitamin A, Vitamin C and a few grams of protein — a veritable nutritional bargain at 50 calories a serving. (I remind us all that this is squash. We drink squash with our coffee. I love America.)
Get my Iced Pumpkin Soy Vanilla Latte recipe
by Allison Milam in In Season, September 26th, 2013
Robert Irvine may be known for rescuing America’s most dire eateries from the brink of failure on Restaurant: Impossible, but this fall he’s on a new mission: to find the most promising budding entrepreneur among a crop of restaurant hopefuls.
On his all-new series, Restaurant Express, Robert will challenge nine finalists to survive a culinary road trip across the West by proving not only their fearless culinary chops, but their business-savvy mindset, as well, if they want to keep their seat on the Restaurant Express bus. Week after week, it’s up to the contestants to demonstrate their staying power and impress Robert — a notoriously no-nonsense chef and experienced entrepreneur — by excelling in the host’s demanding challenges, both in the kitchen and out.
At the end of the journey, only one contestant will still be on the bus, and that person will have earned the title of executive chef and a leadership position on the team at the flagship restaurant The M Resort, Spa and Casino in Las Vegas.
by Toby Amidor, September 26th, 2013
When apple crisp, apple crumble, apple pie and all things apple start flooding your recipe wish list, you don’t need to look at the calendar to know that fall is right where we want it. Apples are the stars of this coveted season — and rightfully so. We lug them by the bagful from the produce section and, sometimes, we even trek to the nearest farm to do the picking ourselves.
As the old adage goes — say it with me now — “an apple a day keeps the doctor away.” Instead of relegating apples to dessert, start strong by incorporating crisp, juicy apples into your breakfast regiment — or add them to the brunch table if you’re sleeping in. These apple recipes make any morning meal a celebration.
Get more apple recipes from friends and family
by Foodlets in Family, September 26th, 2013
This leafy green is in season and ready to bring nutritional goodness to your table.
What, Where & When?
Chard (aka Swiss chard) is a member of the beet family, but doesn’t produce an edible bulb. This green leafy has crinkly green leaves ...
by Kelly Lanza, Oh So Beautiful Paper in Product Reviews, September 25th, 2013
We make breakfast for dinner all the time because it’s easy, inexpensive and the kids love eggs, so I know it will be a peaceful evening. But since most people don’t eat a side of broccoli with breakfast, it can be tricky to figure out where a veggie comes in. (In fact, kids often have a hard time eating a side of broccoli at dinnertime anyway.) So, I say mix it right in.
Get a bag of broccoli slaw — easily available at grocery stores (a fact I happily discovered after moving back to the United States from Rome this year) — and use an oven-safe saute pan to cook the green stuff on the stovetop along with two slices of bacon (cut into small pieces) and 2 cloves of minced garlic. Add 8 eggs that have already been whisked together with 1/2 cup of milk, then put the whole thing in the oven to finish off. I bake it at 375 degrees F oven for about 15 minutes. When it’s puffy and golden, it’s done — and so are you.
by Maria Russo in Recipes, September 25th, 2013
The kids are back in school, and you can’t deny that this time of year always has you feeling nostalgic for those classic after-school snacks and before-school breakfasts. A shiny red apple, a bowl of kid-friendly cereal, a good ol’ PB&J? You may no longer be eating these on a daily basis, but we know you still love them. So here’s a selection of stationery, for every occasion (like the cards above from Hello! Lucky left and right), inspired by those memory-inducing treats.
Get Kelly’s picks
Now that fall is officially here, the days are getting shorter and the nights chillier, which means it’s once again time to welcome warm, comforting soups to the table. Instead of sticking with everyday chicken noodle or the usual blend of broccoli and cheddar, take advantage of fall produce by opting for butternut squash soup. This autumn superstar vegetable is packed with good-for-you vitamins, and when it’s roasted and pureed into a silky soup, the results are creamy and satisfying — ideal for simple lunches and make-ahead dinners alike. Check out Food Network’s top-five recipes below for butternut squash soup to find classic and creative bowls from some of your favorite chefs, like Ina, Giada and Alton.
5. Roasted Butternut Squash Soup and Curry Condiments — The star of Ina’s curry-scented squash-apple soup is a toppings bar featuring fresh scallions, sweetened coconut and crunchy cashews.
4. Butternut Squash Soup with Fontina Cheese Crostini — Finished with a slice of cheesy toast, Giada’s smooth puree is made extra flavorful thanks to sauteed garlic, carrots and onions, plus chopped fresh sage leaves.
Get the top-three recipes