by Allison Milam in In Season, November 7th, 2013
by Dana Angelo White, November 7th, 2013
It’s November, and for all we know, you’re already knee-deep in beef stew, spaghetti and meatballs, and chicken noodle soup. We get it. Fall means comfort: stews so tender the meat is falling off the bone and casseroles so cozy you get knocked into a nap at the last bite.
Here’s the thing: Comfort food doesn’t need to be synonymous with meat. Believe it or not, even the most unassuming veggies have the power to cure us of all our woes. Leave it to cauliflower — and these recipes — to bring you all kinds of comfort this season.
Stir a pot of risotto to sultry completion, this time with roasted cauliflower florets and sliced almonds adding that extra crunch. Food Network Magazine’s Roasted Cauliflower Risotto (pictured above) can work as a rich main dish, or as a smaller side.
Get more cauliflower recipes from friends and family
by Maria Russo in Food Network Chef, November 7th, 2013
Too busy to cook during the week? Instead of relying on take-out, prep one of these recipes ahead of time and you’ll have a healthy dinner at the ready when you come home.
Always a crowd-pleaser, this lean protein lends itself to a wid...
by Maria Russo in Shows, November 6th, 2013
It’s Thursday, and while that means everyone is just one day away from the weekend, it also means it’s time to throw back — to an earlier period in Food Network’s history. Check back on FN Dish every Thursday to find the latest #tbt of your favorite chefs and get a retro look at their earliest days on TV.
Before Ina Garten was known as the Barefoot Contessa, she was working in Washington, D.C., at America’s most famous address: 1600 Pennsylvania Ave. While at the White House, she focused on nuclear energy policy; it wasn’t until later that she learned she was destined for a life in food. In 1978 Ina and her husband, Jeffrey, bought Barefoot Contessa, a specialty food shop in the Hamptons on Long Island. After years under Ina’s leadership, the once-tiny store had been transformed into a thriving business with dozens of employees and a stellar local reputation. She eventually sold Barefoot Contessa in 1996, but the nickname stuck with her, so much so that her first Food Network show premiered with that title in 2005.
When it comes to cooking, Ina has a passion for creating feasts that are at once familiar and fancy with the best, freshest ingredients available, which is something she’s tried to instill in her fans as well. Each week on Barefoot Contessa, Ina highlights a theme, event or ingredient that’s particularly relevant to her, and she features it in recipes that are not only accessible and easy to prepare but deliciously satisfying as well. Some of her most lauded dishes include Engagement Roast Chicken, Mac and Cheese and Beatty’s Chocolate Cake, but she’s known to create dressed-up plates as well, like Salmon with Lentils and Croissant Bread Pudding. No matter the cuisine and meal, however, Ina’s sure to incorporate can-do techniques and handy tips to help viewers re-create her recipes with ease.
by Maria Russo in Holidays, Recipes, November 6th, 2013
“This might be a lost cause,” Robert Irvine said while working with the Calos family at their seven-year-old restaurant, The Windsor 75. Owners Therese and George and their two sons needed Robert’s help to not only update what he deemed “blah” decor and improve their menu but also ease the tensions and end the bickering between them. With just two days to work and a $10,000 budget, Robert and his Restaurant: Impossible team accomplished their mission to relaunch The Windsor 75 and set up the Caloses with the tools they need for future success. FN Dish checked in with Therese a few months after the renovation to find out how the eatery is doing today.
Since The Windsor 75 reopened, Therese says, business has increased nearly 10 percent, and they tweaked their hours and offerings, now closing on Monday and serving breakfast only on the weekends. To her, perhaps the most-impressive aspect of the transformation is the updated design. “It is open, airy, and filled with life and hope for the future,” Therese tells FN Dish. “Truly words cannot express how we feel about the decor. Our hearts are bursting! There are too many wonderful elements.”
by Dana Angelo White, November 6th, 2013
Second perhaps only to the centerpiece turkey on Thanksgiving, stuffings and dressings are some of the most-craved and comforting dishes on your Turkey Day table. Whether you stuff your bird or not, these bread-based casseroles are both simple to prepare and versatile enough that you can suit them to your family’s tastes and whatever ingredients you have on hand. If you’re cooking for a few vegetarians this year, a naturally meatless stuffing will surely please them and your meat-eating guests alike. And if you happen to find yourself with a few extra carrots or celery stalks, put them to good use in a stuffing, as vegetables of all kinds work well with nearly all types of bread bakes. Check out Food Network’s top-five stuffings below to find celebration-worthy recipes that you’ll want to add to your Thanksgiving menu.
5. Homemade Three-Meat Stuffing — Packed with chopped hard-boiled eggs, bell peppers and olives, this pork-, beef- and sausage-based stuffing boasts more meat than it does white bread and will feed up to a whopping 14 people.
4. Holiday Cornbread Stuffing — Follow the Neelys’ lead and take advantage of a deliciously simple shortcut: store-bought cornbread stuffing mix. Pat and Gina combine this ready-to-go good with crispy bacon and crunchy pecans for texture, plus fresh vegetables and herbs to round out the dish.
Get the top-three recipes
by Food Network Kitchen in How-to, November 6th, 2013
Scarfing down sugar-filled candy and over-salted snacks will leave you feeling sluggish–not to mention guilty. To beat an afternoon crash the healthy way, try these six foods.
Grab a spoonful of satisfying peanut butter. The comb...
by Joseph Erdos in Recipes, Shows, November 6th, 2013
by Heather Ramsdell and Rupa Bhattacharya
While we were working on the waffle project, we got really into waffling. We were waffling foods left and right to see what waffling’s magical crispifying effect improved (and what it didn’t). Here are some of their stories:
Keep reading for more hits and misses
by Victoria Phillips, November 6th, 2013
The Chopped Dinner Challenge is a new series of recipes showing you how easy it is to cook like a winning Chopped competitor. Every week, FN Dish will showcase a recipe created by Food Network Kitchens that uses at least one of the Chopped basket ingredients, plus basic grocery goods and simple staples. Consider it your very own Chopped challenge. Just take this frequent tip from the judges: Don’t forget to season!
On this week’s Chopped: Redemption, four former competitors returned to the Chopped kitchen to try their luck again with mystery basket ingredients. In the dessert round, two chefs faced off and cooked with bubble tea, papaya, coconut butter and chocolate-covered bananas. But for this Chopped Dinner Challenge, the featured item is coconut butter, which takes a savory turn in this recipe for Curried Pot Pies. Serve these personal-size pies to your family for a comforting dinner on a chilly fall day.
by Maria Russo in Shows, November 6th, 2013
Skip bottled salad dressings that are full of excess sodium and processed ingredients and instead mix the perfect vinaigrette at home with a Qwik Wisk. Or whip up egg whites for breakfast, try your hand at homemade sauce or make homemade condiments ...
When Robert Irvine
visits a business on Restaurant: Impossible
, he has but one goal: Fix the failure. Despite his no-nonsense attitude and often harsh critiques of eateries’ menus and decor, he wants to see the restaurants thrive, and with the help of his team, he will use his years of experience and expertise to give each establishment a second chance at success. While owners accept Robert’s matter-of-fact assessments of their business, no matter how bleak and seemingly unforgiving they may be, others are quick to question his authority and proficiency, believing their ways of running a restaurant to be effective.
These persistent — if, perhaps, naïve — owners stand by their business practices, plus the quality of their food and menu offerings, and they see no fault in their management styles, often despite looming financial disaster or unhappy employees. While Robert’s almost always able to convince these dogged owners of their mistakes and give them opportunities to improve, the most tenacious among them will fight with Robert until the very end to attempt to support their theories.