In North America, the pomegranate season runs from late summer until early winter, making now the perfect time to start incorporating jewel-like pomegranates into meals and snacks. This dish has just four main ingredients (not including oil, salt an...
There’s no doubt that Guy Fieri is a larger-than-life personality who can cook big and bold, flavorful food to match. Since winning Food Network Star, he’s been a fixture on TV, bringing his off-the-hook brand with his shows Guy’s Big Bite, Diners, Drive-Ins and Dives, and now Guy’s Grocery Games, premiering on Sun., Oct. 20 at 8pm/7c. But how well do you know Guy? For one, he didn’t always have blond hair and a goatee. But his passion for food grew with him from an early age. It’s because of it that he ended up a successful restaurateur and cooking show host. Take the quiz below to find out how much you actually know about Guy.
Test Your Knowledge: Guy Fieri
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I’ve been on a banana bread kick lately, mainly because I keep finding myself with speckled bunches on my counter. Not wanting to leave the fruit to waste, my kitchen’s output of banana bread has been high. Perhaps I’ve subconsciously been buying too much as an excuse to take out my loaf pan, but so far no one has complained.
For my last go-around, I was craving the type of recipe I imagine most grandmothers have handwritten and stowed away in their recipe boxes. Although I love finding ways to gussy up the traditional loaf, I wanted to find a good base recipe — one that’s perfect on its own but would taste fabulous with chocolate too.
Flour Bakery’s Famous Banana Bread is just that. It requires only the most basic of ingredients and is easy to make, as all quick breads should be. Most importantly, you can really taste the banana. The tiniest addition of sour cream balances the sweetness, while the cinnamon and vanilla add comforting warmth to each bite. One piece makes a delightful morning treat, but I find myself sneaking bites at all hours throughout the day.
As a general rule, broth-based soups tend to run lower in calo...
Many recipes tell you to test fish for doneness with a fork: If it flakes easily, it’s ready. But sometimes that’s too late. Instead, watch the fish carefully and pull it from the heat just when it changes from translucent to opaque, or even a moment before, as we did for Food Network Magazine‘s Thai Fish Curry. The fish will continue cooking after you take it off the heat.
Anne Burrell’s back with second helpings — in her new cookbook, Own Your Kitchen, she’s sharing recipes that she cooks when she’s home in her own kitchen. She’s designed 100 recipes that will help home cooks ace essential techniques, like how to make the perfect omelet or butterfly a chicken. She also teaches improvisation: how to work with ingredients you have on hand, and, above all, how to feel confident and stress-free when making meals.
Start building your repertoire with impressive twists on classics, like Anne’s Carbonara Frittata. You can buy Anne’s new cookbook here, or enter for a chance to win one now. To enter: Tell FN Dish which one of Anne’s recipes is your favorite in the comments (you must include the recipe URL). We’re giving five lucky, randomly selected winners each an autographed copy of the book.
When vegetables are overflowing in your refrigerator, what do you prepare to put the produce to work? Simply roasting potatoes, parsnips and peppers with olive oil and seasonings is an option, as is enjoying squash in a soup or carrots and celery raw in green salads. But to beef up your vegetables, no matter what kinds you happen to have on hand, and turn them into a satisfying main dish, try mixing them with pasta and your favorite sauce. Instantly you’ll have transformed two humble ingredients — noodles and vegetables — into an all-in-one meal the whole family will want to eat.
Food Network Magazine does just that in its recipe for Ratatouille Pasta (pictured above) by re-creating the classic vegetable plate into an easy-to-make dinner. After grilling garlic-stuffed tomatoes, plus bell peppers, zucchini and Japanese eggplant — four quintessential ingredients in a traditional French ratatouille — until tender, chop them and gently saute them with fragrant basil before adding the cooked noodles. It’s best to reserve a cup of the pasta water before draining the noodles, as you may need to thin out the sauce before serving. For an extra-special finish to the dish, top each plate with a few crumbles of goat cheese; the tangy taste will marry the flavors of the vegetables, while the smooth, creamy texture will add welcome richness.
Snacking throughout the day is good for your metabolism and helps to prevent dramatic spikes in hunger, but it’s still possible to go overboard. So check your snacking habits: Are you an over-snacker?
1) You always grab refined carbs
Some weeks on Alton’s After-Show the focus of Alton’s chat with the judge revolves primarily around the finalists’ abilities — or inabilities — to cook within the confines of Cutthroat Kitchen, particularly the sabotages. But other times it’s the sabotages themselves that dominate the conversation, almost too shocking or simply laughable for the judges to believe. That was the case this week as Alton revealed to returning judge Jet Tila the roster of culinary interferences to befall the chefs.
Perhaps most appalling to Jet was the ingredient swap-out in Round 2, when the competitors were tasked with preparing a dish of sausage and peppers. Instead of being able to cook with everyday salt, pepper, spices and herbs, the contestant to receive this sabotage would be forced to use jelly beans flavored with tastes like habanero, wasabi, buttered popcorn and bacon. “That’s genius,” Jet admitted after a hearty laugh, before wincing at the thought of incorporating such oddball flavors into a dish. “I would have bid the farm and torpedoed somebody.” He soon realized how the unlucky chef to receive this sabotage ultimately offered a too-sweet plate of sausage and peppers. “The sweet … sticky sweet — it worked,” Jet said, reflecting on the contest. “I almost felt bad offering it. Almost,” Alton told him later.
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: Extreme Halloween episode, the competitors found collard greens in their entree round baskets. Luckily we’re not asking you to cook with the rest of the basket ingredients: gummy skulls, sweetbreads and dehydrated weaver ant eggs. The competitors tried to incorporate the collard greens into their dishes, but some were more successful than others. With this recipe for Spaghetti with Sauteed Collards and Bacon, it’s easy to see that the collard greens don’t get lost at all; instead the underappreciated vegetable turns into a star after a little sauteing. You might never want to enjoy your greens any other way!