Get Creative with Breakfast: Pancakes Take New Shapes

by in News, October 5th, 2013

Pancakes Take New ShapesWeekends are meant for pancakes, waffles and French toast — especially during the fall months. As the weather gets cooler, the meals get a little heartier. But sometimes pancakes can get somewhat routine: maple syrup, maybe a sprinkle of powdered sugar, some fruit and butter.

One man, however, is taking the Sunday morning pancake tradition to a new level. Call it competitive pancake design. Travis Millard, the man behind Fudge Factory Comics, has been spending his Sunday mornings masterly designing new pancake art and sharing his creations on Instagram using the hashtag #PancakeMorning.

These aren’t your normal heart-shaped pancakes. He’s flipped everything from pizza, iPods, counting sheep and bowls of fruit (see photo above). How does he do it? According to an Instagram blog post, “Just pick up any generic ketchup squirter and draw into the pan with it ….”

Pancake recipes to get you started

Canned Fruit: Good or Bad?

by , October 5th, 2013

canned fruit
With the availability of fresh fruit dwindling as the cold weather sets in, canned varieties can be a healthy alternative. But not all canned varieties are created equal.

Good?
According to the USDA’s Dietary Guidelines, adults should eat at leas...

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Weekday Treats: Desserts Done in Minutes — School Days

by in Family, Recipes, October 5th, 2013

Instant Chocolate CakeWhether it’s because of an A+ spelling test, a hat trick on the soccer field or a pristinely cleaned bedroom, every child — and grownup — deserves to be treated to something special once in a while, and for many kids, that surprise may come in the form of dessert. Instead of resorting to store-bought goodies to save time in the kitchen, stick with from-scratch treats, like these homemade desserts, ready to eat in mere minutes.

A single-serving indulgence that demands no baking at all, Food Network Magazine’s Instant Chocolate Cake (pictured above) is a family-friendly pick that takes just 10 minutes to make. This rich, moist cake is prepped with traditional pastry ingredients, like cocoa, flour and vanilla extract, but it’s cooked quickly in the microwave instead of the oven. Perhaps the best part about this go-to recipe is that all of the ingredients are simply stirred — without the help of a mixer — in the same oversize mug in which it’s served.

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Greens with Spiced Butter and Fresh Ricotta — The Weekender

by in In Season, Recipes, October 4th, 2013

greens with ricottaI am of the belief that collard greens are perpetually misunderstood. Most people I know think these greens can be served only one way — paired with a hunk of smoked meat and cooked until they’re limp and olive-colored.

Don’t get me wrong. I have nothing against this particular approach and have always appreciated a serving of long-braised greens. It’s just that I think it’s time to broaden our approach to the humble, healthy collard. Who knows, maybe we’ll make it as popular as its cousin kale!

My collard conversion started a few years back. I had gotten yet another bunch in my CSA share and needed desperately to free up some space in the crisper. Without time for a long braise, I decided to treat the collard greens like Swiss chard.

I cut them into thin ribbons and sauteed them in olive oil with lots of slivered garlic until they were just limp. My first bite was uncertain, as I assumed they’d be tough and chewy (because why else would you need to cook them for hours?). But I was delighted to discover they were tender and had married deliciously with the garlic.

Before you start cooking, read these tips

Fried or Steamed Dumplings: Which Do You Prefer?

by in Food Network Magazine, October 4th, 2013

dumplingsFood Network Magazine wants to know which side you’re on. Vote in the poll below and tell FN Dish whether you prefer to nosh on fried or steamed dumplings.

Healthier Sliders, Three Ways

by , October 4th, 2013

sliders

Traditional, restaurant-style sliders can have 350 calories and 15 to 20 grams of fat per slider–one little patty on a roll. But sliders are cool, so I found a way to enjoy them guilt-free. With these slimmed-down gems, you can enjoy two slide...

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What to Watch: Rachael Ray’s Week in a Day, Halloween Wars, Plus a Special Halloween Chopped

by in Shows, October 4th, 2013

Halloween WarsThis weekend, sit down at the table for some delicious comforting food with Ree and Amy on Saturday morning. Ree is cooking up a feast of his-and-hers pizzas for her family. Afterward, Amy is inspired by North Dakota’s immigrant population when creating her menu featuring Icelandic, African and Asian influences. On Sunday morning, it’s the premiere of Rachael Ray’s Week in a Day. Tune in for her week’s worth of comfort food recipes.

On Sunday night, watch a special Annie-themed Cupcake Wars as the bakers compete to have their creations featured at the musical’s opening party. On Sunday night, it’s an Extreme Halloween episode of Chopped. Watch as chefs cook with some dreaded ingredients. Then, on the premiere of Halloween Wars, four teams compete to make their best interpretations of a zombie prom. Finally, tune in for culinary sabotage on a new episode of Cutthroat Kitchen.

Read about the shows

Chef Wanted: Cité Update

by in Shows, October 3rd, 2013

Chef Wanted chefsOn tonight’s Chef Wanted, the owner of Cité, a restaurant on the top of the Lake Point Tower in downtown Chicago, needed a new executive chef to replace the preceding chef of 30 years, who was retiring. Owner Evangeline Gouletas and general manager Sami Mikhail were looking for someone who could innovate their outdated menu to bring in a new generation of diners. Anne Burrell had 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

Create a Candy Corn-Inspired Cheese Platter

by in Food Network Magazine, Holidays, October 3rd, 2013

candy corn cheese platter

Serve a candy corn-inspired cheese platter for Halloween.

To create this candy corn cheese platter, we molded goat cheese into a triangle to look like the tip, then we formed the middle with cubes of orange cheddar and the bottom with sliced havarti. Serve with crackers, or just replace the bottom layer with slices of pumpernickel bread — it’ll look like a piece of Indian-candy corn.

(Photograph by Kang Kim)