Reinvented: Baked Potatoes 5 Ways

by in Recipes, September 29th, 2012

baked potato recipes 5 ways
Here in Food Network Kitchens, we love simple, classic recipes. We are also paid to think about food all day. So we’ve taken classic foods and drinks and reimagined them into three, four or five different ways. No standard recipes here, just the occasional technique and pictures. Think of it as a picture recipe.

A baked potato is a Food Network essential for dinner. We got creative by using leftovers in our kitchen refrigerator, and the final products were all relatively healthy, delicious and filling.

First, start with the classic version

Editor’s Picks: #FoodNetworkFaves Tote Bags

by in Community, September 29th, 2012

Our fans have the best taste in tote bags. Last weekend, we asked readers to send us photos of your favorite bags using #FoodNetworkFaves on Twitter and Instagram, and you did not disappoint.

Here are the editor’s favorite fan-photos:
food network faves tote bags

The Great Food Truck Race Caption It: Fit of Finale Laughter

by in Shows, September 28th, 2012

The Great Food Truck Race
This weekend marks the end of the race for the two remaining Food Truck teams. Come Sunday night, either Nonna’s Kitchenette or Seoul Sausage will drive away with a win and the keys to start their dream food truck business. But before one of them can claim road trip glory, they must survive what Tyler has called “a multi-city race to the finish” — a high-stress weekend unlike any they’ve experienced before.

In this sneak-peek shot from Sunday’s episode, both Nonna’s and Seoul seem to be taking the challenges of the finale in stride, laughing off any worries about the future and the looming last elimination. Are the teams finding the finale to be easier than expected, or are they simply slaphappy after seven long weeks on the road?

Before you tune in this Sunday at 9pm/8c to find out which team wins the race, we’re challenging you, Food Truck fans, to write your best captions (tastefully appropriate, please) for this LOL-worthy moment in the comments below.

Tomatoes With Pickled Red Onions

by in Food Network Magazine, September 28th, 2012

Tomato Caesar Salad With Bacon-Parmesan Crisps

The September issue of Food Network Magazine is chock-full of tomatoes. Stuffed Cherry Tomatoes, Tomato Caesar Salad With Bacon-Parmesan Crisps (pictured above) and Fried Green Tomato Sandwiches are just a few of the must-try tomato recipes in the issue, but I’d like to add one more to your list: my ideal tomato salad.

It’s nothing more than sliced tomatoes and quick-pickled red onion dressed in a little of the pickling liquid and some good olive oil, but it’s incredible any day of the week. The acidity of the onions complements the tomatoes without overpowering them, while the body and slight sweetness of the olive oil round everything out.

Get Andrea’s recipe

Enter for a Chance to Win Baking Out Loud by Hedy Goldsmith

by in Books, Contests, September 28th, 2012

baking out loud by hedy goldsmith
You may have seen Hedy’s name appear on FN Dish every month in her baking column sharing with readers and fans the secrets to some of her sweets and how to bake your cake even better. If you’re lucky, you’ve lost yourself in one of her quintessential desserts at Michael’s Genuine Food & Drink. But if you can’t make it to Miami to taste her desserts — which are simply delicious and one-of-a-kind — you can now try your hand at making them with the launch of Hedy’s highly anticipated cookbook, Baking Out Loud.

She’s known for transforming her childhood favorites into grown-up versions that will have your family and friends begging for the recipes. From her Red Velvet Twinks, which combine rich chocolate cake and cream cheese filling, to her Chocolate Caramel Peanut Bars, which we admit are the most indulgent chocolate bar around, you won’t be able to find enough sticky notes in your house to flag all the recipes you want to try first.

You can pre-order your own copy of Baking Out Loud here, or enter in the comment field below for a chance to win one. To enter: Tell us which one of Hedy’s desserts you’d try first and why in the comments (find Hedy’s list of recipes here). We’re giving away a copy of the book to two lucky, randomly selected commenters. Better your chances of winning by visiting Cooking Channel’s blog, Devour — they’re giving away three copies, too.

Read official rules before entering

Roasted Tomato Basil Soup — The Weekender

by in Recipes, September 28th, 2012

roasted tomato basil soup
Ask someone about their favorite rainy-day meal and chances are they’ll share with you childhood memories of eating tomato soup and grilled cheese on a chilly, drizzling Saturday afternoon. It’s a classic combination in our culture, though it’s one that I didn’t personally try until I got to college.

My parents weren’t trying to deprive me; the truth of the matter is that if they’d tried to serve me tomato soup during my fledgling years, I would have looked at them with absolute horror. I spent the bulk of my first two decades desperately trying to avoid tomatoes in their many forms. They were particularly egregious when raw, but I wasn’t interested in large amounts of any tomato-based substance. Tomato soup would have immediately reduced me to tears.

By the time I was 18, however, and away at school, I was beginning to open up a little to tomatoes. I don’t know if my palate had changed or if I was generally more mature in my approach to food, but slowly I started to understand the tomato’s many virtues.

Now I’m all in when it comes to tomatoes, and I particularly love a good bowl of tomato soup. In my book, there’s no tomato soup recipe better than Ina Garten’s Roasted Tomato Basil Soup. It’s been my go-to version since I first made it more than eight years ago. It starts by instructing you to roast three pounds of plum tomatoes and finishes with four cups of fresh basil leaves. It is deeply flavorful, and while not as silky smooth as the canned kind, still goes incredibly well with a grilled cheese.

Before you start roasting your tomatoes, read these tips

On The Blogs: A Bacon Shortage, Beer Shampoo and Gourmet Beef Jerky

by in Community, September 27th, 2012

peach beer cocktailL.A. Times: Worries of a looming pork shortage have bombarded the Internet and caused anxiety for soaring bacon prices in 2013.

U.S. News: Beer may be the secret to healthy, shiny hair. How do you feel about shampoo and conditioner made with boozy suds?

The Salt: Food labels affect how much we eat. But what happens when the definition of a “small” serving varies across the board?

New York Times: It may be the season for pumpkin and squash, but the blue crab is still around and better than ever.

Wall Street Journal: Beef jerky brands are experimenting with gourmet flavors.