by FN Dish Editor in Community, October 13th, 2013
by Jason Machowsky, October 13th, 2013
Whether you’re looking for the perfect football Sunday snack or want to update a classic side, this week’s Most Popular Pin of the Week is sure to please the entire family. Saute potatoes and wrap them with crispy bacon strips. Drizzle with melted butter and honey and wait for the reactions.
For more everyday recipe inspiration, visit Food Network’s Let’s Entertain board on Pinterest.
Get the recipe: Bacon-Wrapped Potatoes with Honey Sauce
by Joseph Erdos in Shows, October 12th, 2013
Ever wonder why a doughnut leaves you hungry within moments of finishing, while a bowl of oatmeal keeps you full for hours? An innovative study conducted in the 1990s looked at how “full” someone stayed after consuming 240 calories of a ...
by Robin Miller, October 12th, 2013
In a new series of battles on Iron Chef America, two teams of chefs will face battle with an array of themed ingredients. Tonight’s Battle Oktoberfest featured a compendium of Bavarian foodstuffs that you’d find at the annual festival in Munich, Germany. Items included pork, veal, pretzels, sauerkraut and, of course, beer — which is always at the center of Oktoberfest celebrations. For the battle, the Chairman teamed up Iron Chefs Michael Symon and Geoffrey Zakarian to battle against challenger Chef Bernhard Mairinger, who specializes in Austro-German cuisine, along with his two sous chefs. The battle proved to be extremely close but only one team prevailed.
The Battle Broken Down
by Sarah De Heer in Books, Food Network Chef, October 12th, 2013
No matter what variety of fruit preserve you choose–orange marmalade, strawberry, apricot, mixed berry, peach, raspberry-cranberry, or even boysenberry–the low-sugar varieties can be a healthy cook’s BFF in the kitchen, with just a...
by Katie Cavuto-Boyle, October 12th, 2013
During the month of October, Anne Burrell’s schedule will be filled with book signings across the country for the launch of her second cookbook, Own Your Kitchen: Recipes to Inspire & Empower. Check out her book tour schedule below to see if she’ll be near you.
Tuesday, Oct. 15: Woodbridge, N.J.
Event: 4pm, Wegmans (15 Woodbridge Center Drive)
Wednesday, Oct. 16: Uniontown, Ohio
Event: 12pm, Giant Eagle/Market District (1700 Corporate Woods Parkway)
Wednesday, Oct. 16: Solon, Ohio
Event: 4pm, Giant Eagle/Market District (34310 Aurora Road)
Click for all tour dates
by Maria Russo in Recipes, October 12th, 2013
It’s winter squash season which means sweet, savory roasted vegetables that warm us on cold days. It also means tough, thick squash skin that can be a pain to peel or cut away. Delicata squash is the perfect solution, as the small, delicate sq...
by Marisa McClellan in Recipes, October 11th, 2013
Given the tartness of crisp apples and the rich smoothness of gooey caramel, these fall flavors shine when they’re put together, most often in the form of classic caramel-covered apples. While the tried-and-true recipe is a timeless favorite, Giada takes it to the next level of indulgence in her recipe for Caramel, Chocolate and Candy Apples (pictured above) by coating the apples first in caramel, then drizzling them with melted chocolate and finishing them with crunchy chopped nuts, sweet candies or sprinkles. Kids — and kids and heart — will appreciate being able to build their ultimate dessert with their preferred combination of toppings.
But beyond caramel apples — both classic and creative — there are indeed ways to celebrate these flavors in other decadent treats this autumn. Try Bobby’s Caramel Apple Cheesecake (pictured right), a five-star showstopper that delivers wow-worthy results every time. He starts with a buttery graham cracker-walnut crust, then fills it with a vanilla-cream cheese center. But the star of the cheesecake comes in the form of its topping: tender sweetened apples and a brandy-spiked caramel sauce.
Keep reading for more recipes
by Toby Amidor, October 11th, 2013
Like so many other Americans, my husband and I eat a lot of chicken. I roast them whole, grill marinated breasts for slicing over salad, and regularly stew thighs for soups and enchiladas. Because this particular protein makes such regular appearances on our dining table, I’m always on the lookout for methods that will breathe new life into this poultry staple.
One way to reinvigorate the chicken habit is with a new marinade. I tend to be loyal to either teriyaki sauce or a slurry of balsamic vinegar, olive oil, fresh rosemary and garlic. Both are delicious, but they can get tiresome over time. So when I spotted The Pioneer Woman’s recipe for Pollo Asado, with its marinade of orange, lemon and lime juice, I felt called to give it a try.
Because I have a fairly small household, I halved the amount of chicken, but I kept the volume of marinade the same (because it’s easy enough to squeeze some citrus). After the chicken had spent a couple of hours in the fridge, I heated a grill pan in the oven (it was a rainy day and the logistics of outdoor grilling were beyond me) and cooked the chicken until it registered 165 degrees F.
Before you start cooking, read these tips
by Maria Russo in Shows, October 11th, 2013
These recipes are all sans meat, poultry and fish–but brimming with flavor from veggies, beans, herbs and nuts.
Keeping Calories in Check
Remember that it’s easy to go overboard on calories when dining on pasta. One cup of cooked spaghe...
While the bar and nightclub scene is supposed to conjure images of good drinks and even better times, many of those businesses across the country are just barely managing to pay the bills, hoping for a last-chance opportunity to be rescued from certain closure. That’s where John Green comes in. As a lauded bartender and the owner of a bar consulting company, John knows the ins and outs of the bar business, and on his all-new upcoming series, On the Rocks, he’ll use his extensive experience to give failing bar managements the skills — both in terms of mixology and beyond — they need to pour profits.
When On the Rocks premieres Sunday, Nov. 17 at 10pm/9c, John will assess all aspects of America’s most distraught bars and nightclubs by listening to their owners, scouring their billing statements, sampling their menus and evaluating their employees — all to find out why the businesses have been set up for struggle. It’s then up to John and his team to rethink the bar’s image and give the staff effective tools to turn around their business. The task won’t be an easy one, however, as the group will have to implement substantial changes swiftly, and the owners must come to terms with working in a transformed business.