Rachael vs. Guy: Chicken Cook-Off

by in Recipes, Shows, September 24th, 2013

Rachael vs. Guy: Chicken Cook-OffOn Rachael vs. Guy: Kids Cook-Off, Rachael and Guy coach teams of talented kid chefs to culinary victory. Here on FN Dish, we’re serving up some of the mentors’ best family-favorite, cook-together recipes in a friendly face-off. Whose dish scores more points with your family? Cast your votes below!

This week, Rachael and Guy each serve up two different meals made with a staple family dinner ingredient: chicken. First up, they’re showcasing their spins on crunchy homemade chicken tenders. Vote for your top pick and cook it up for the kids instead of frozen nuggets.

Vote now

Grown-Up Grilled Cheese — Meatless Monday

by in Recipes, September 23rd, 2013

Roasted Poblano and Mushroom Grilled CheeseButtery, gooey and warm, grilled cheese is a timeless comfort food, but this signature sandwich goes beyond white bread and slices of American cheese. While the tomato soup-paired classic is indeed a favorite among kids — and, of course, adults at times — it’s easy to dress up this between-bread creation and turn it into a grown-up meal by making a few simple ingredient swaps. Think of flavor combinations you know work well and use those to inspire your filling picks. Re-create the taste of French onion soup by layering sweet, soft caramelized onions with nutty Gruyere cheese. Craving a bite that’s both sweet and savory? Try combining indulgent Camembert with crisp apple slices and caramel sauce.

Food Network Kitchens embraces smoky flavors in its recipe for Roasted Poblano and Mushroom Grilled Cheese (pictured above), an easy-to-make dish that can serve as a simple dinner or a go-to lunch. After sauteing earthy, meaty portobellos, layer them atop thick-cut Cuban sandwich bread with creamy Monterey Jack cheese and sliced peppers, then finish the sandwich with a second slice of bread, this time brushed with tangy chipotle in adobo puree (it’s the crimson-colored puree inside a can of chipotle peppers in adobo). The secret to this recipe is roasting the poblanos — all it takes is a few minutes under the broiler or over an open flame to char the skin on these mild peppers and replace their usual bite with a tender consistency. Be sure to brush the outer sides of both slices of bread with butter to guarantee a deliciously golden-brown, crunchy exterior.

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Frugal Spending, Big Rewards — Alton’s After-Show

by in Shows, September 22nd, 2013

It’s no surprise that to be successful on Cutthroat Kitchen competitors ought to come equipped with a strategy for how they’ll approach the contest, as Alton’s culinary mind game requires more of contestants than basic kitchen chops and the ability to work under pressure. For a chef to be victorious, he or she will need a strategy, and this week’s champion ultimately claimed the win thanks in part to a method of restrained bidding. After three rounds and only two wins at the auction, the top chef left with $11,800, a grand sum compared to the small wages some rivals have taken home. Alton and judge Jet Tila dished on such an approach to the contest during the latest installment of the host’s After-Show. “You want to walk out of here with your dough,” Alton explained. Jet added, “You’re not here just to spend, spend, spend to sabotage people.” On several past episodes, chefs have gotten caught up in back-and-forth bidding wars only to “spend their way to victory,” as Alton noted. This week’s victor, however, claimed just two wins at the auction, guaranteeing a take-home sum of $11,800, a large figure compared to the small wages some rivals earn after three rounds of seemingly careless spending. Read more

The Great Food Truck Race: Support Your Favorite Team in the Finale

by in Shows, September 22nd, 2013

Food TrucksOn tonight’s episode of The Great Food Truck Race, the three remaining teams were surprised with news that the finale had already begun. Tyler informed them that in a Food Trucks first, all three teams would be participating in the finale, an 800-mile race through six states. But the teams wouldn’t know yet where they would be going. Tyler told them to expect anything: Speed Bumps, Truck Stops and a surprise elimination up ahead. And, of course, there would be more cities in which to sell.

Vote for your favorite team

You Asked Food Network Stars

by in Food Network Magazine, September 21st, 2013

October cover

Food Network stars answer your burning questions in the October issue of Food Network Magazine.

Ree, your ranch is pretty remote. How often do you go to the store and how do you plan your meals for the week?
Matt Pelis from Shelburne Falls, Mass.

We have a small grocery store in our town where I can get lots of essentials. I don’t plan my meals by the week at all. Instead, I just make sure to have plenty of staples on hand: meats, pastas, beans, canned tomato products, onions, potatoes, carrots and rice. I can whip up most things I need with these basics. When my husband or I pass through town, we’ll grab lettuce and other shorter-lived products. And when I’m in the big city, I get things I can’t get locally, like jarred pesto, great sauces and relishes.
Ree Drummond

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Top 5 Fall Vegetables

by , September 21st, 2013

butternut squash
Fall starts tomorrow! And with the arrival of crisp days comes a bounty of seasonal veggies. Here are my top five, plus delicious ways to incorporate them into your meals.

1. Pumpkin
Pumpkins are fun to turn into Jack-o-lanterns, but you can use the...

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Award-Worthy Emmy Menu: Winning Dishes Inspired by Honorees

by in Recipes, September 21st, 2013

Red Carpet CocktailsThis Sunday night the most famous faces of the small screen will gather in Los Angeles for the 65th Annual Primetime Emmy Awards to celebrate a year of outstanding performances on television. Your favorite celebrities, like Tina Fey, Jeff Daniels, Michael J. Fox and Sofia Vergara, will strut their stuff on the red carpet, and while you’ll likely be watching the drama unfold from your living room couch and not outside the Nokia Theatre, you can surely honor the nominees at home with a themed menu of eats and drinks.

Cheese FondueStart the party with flutes of Food Network Magazine’s Red Carpet Cocktails (pictured above), bubbly adults-only beverages featuring pomegranate juice, gin and champagne, and serve a simple appetizer alongside them. Tyler’s Cheese Fondue (pictured right), made with Swiss and Gruyere cheeses, is a richly decadent pick and similar to what the Drapers served during the Season 6 premiere of Mad Men, nominated for Outstanding Drama Series. Tyler accompanies his creamy pot with an array of bite-size dippers, like bread, apples and vegetables.

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Make an Orangeade Stand This Weekend

by in Community, September 20th, 2013

OrangeadeSeptember is Hunger Awareness Month. You might have noticed that the Food Network and Cooking Channel logos have Gone Orange to support childhood hunger awareness and No Kid Hungry. How can you Go Orange? You’ll find several different options at FoodNetwork.com/Hungry, but we have an idea for you if you want to take it a step further.

Inspired by the color orange and the September weather, Food Network Kitchens thought it would be a great idea to set up orange-lemonade stands — before it gets too chilly — to benefit No Kid Hungry. Orangeade stands, if you will. It’s a great opportunity to spread awareness, teach the little ones about childhood hunger and support the cause as a family. The great thing about No Kid Hungry is that every cent goes a long way. As you’ll see on their website, “every dollar you donate can connect a child in need with up to 10 meals.” In other words, if your orangeade stand raises $5, that could potentially turn into 50 meals.

What will you need? First things first: an orangeade recipe.

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