by Maria Russo in Shows, October 8th, 2014
by Jamie Lisanti, October 8th, 2014
“I don’t know what to say sometimes to these things,” judge Antonia Lofaso revealed to Alton Brown on the host’s After-Show after learning of a particularly shocking challenge that befell Chef Michael. Tonight’s all-new episode marked the preliminary heat in the first-ever Cutthroat Kitchen: Superstar Sabotage tournament featuring A-list chefs, so of course the sabotages proved to be as over the top as the crop of talent facing off in the kitchen.
After hearing that within the French toast offering Chef Michael gave her were slices of “crispy, old cheese bread” harvested from the top of French onion soup, Antonia was quick to understand, though not excited to admit, “That’s what I ate.” She also proclaimed that when it came to one chef being forced to simultaneously prepare a salmon dinner and walk on a treadmill, “There can’t be more.” Sure enough, however, Alton noted: “There’s always more. It’s Cutthroat Kitchen.” And then he revealed a critical station swap that would ultimately do in Chef Susan.
by Dana Angelo White, October 8th, 2014
Tired of hearing about pumpkin-flavored everything? Then go for a slightly less popular gourd that is just as tasty and versatile. Instead of serving it savory, transform creamy kabocha squash into Kabocha Ice Cream with Maple Toasted Pecans. The golden ice cream has a velveteen texture and flavor of ginger-infused coconut milk, nutmeg, cinnamon and maple syrup. Swirl in simple homemade cranberry sauce and three-ingredient maple-toasted pecans to add tartness and crunch. Then scoop it into waffle cones for an all-star autumn dessert — no pumpkin or pie-making necessary!
Find out more uses for the season’s squash and gourds with these recipes from Cooking Channel:
by Maria Russo in Recipes, October 8th, 2014
It’s the time of year where pumpkin fever sets in. Cans of pureed pumpkin and sugary pumpkin pie filling are flying off store shelves. And while a can of basic plain pumpkin is by no means an unhealthy pantry staple, it’s time to put an ...
by Kelly Lanza, Oh So Beautiful Paper in Product Reviews, October 8th, 2014
The beauty of seasonal squash is that there are myriad varieties available, which means it’s nearly impossible to tire of it before autumn runs out. From hearty butternut squash and stuffable acorn squash to flat-shaped pattypan squash and golden spaghetti squash, there’s a kind to please every palate, and the ways to use each are seemingly endless. When it comes to spaghetti squash, its name suggests its likeness — spaghetti — although you have to open up the squash to get at the individual strings. Just halve the spaghetti squash lengthwise, then run your fork across the flesh to see it come apart into noodle-looking strands, which can be featured in much the same way pasta is. Read on below to get Food Network’s top-five spaghetti squash recipes to find classic and creative takes on this fall staple.
5. Spaghetti Squash Tostadas — Make a satisfying tostada filling by piling tender spaghetti squash, plus chipotle-scented roasted tomatoes and onions, atop a black bean base, and finish with cool sour cream and fresh cilantro on top.
4. Spaghetti Squash and Meatballs — Don’t be fooled by the look of this dish; there’s no pasta in sight, just a bed of roasted spaghetti squash topped with tomato-basil sauce and combination beef and pork meatballs.
by Lawrence Bonk, October 8th, 2014
Pretzels, hot dogs, pizza and bagels — as healthy as you may eat on a daily basis, it’s pretty hard to deny the occasional indulgence in your favorite street food. Many cities are defined by their signature street-side treats, and I think most of us would be lying if we said we didn’t consider street food a guilty pleasure. Today I’ve rounded up my favorite stationery inspired by street food staples (like the card pictured above by Fish Cake Design) , so we can indulge even if a hot dog cart isn’t nearby.
by Andrea Strong, October 8th, 2014
Do you feel that gentle lilt in the air? Fall is upon us, forcing us to take those light sweaters out of the closet. As an added bonus, the season also brings fallen leaves in every color of the rainbow. These leaves are pretty to look at, but why stop there? Let’s put ‘em in a big bowl and eat ‘em! That’s what the residents of one Japanese town do.
Minoo City, in the province of Osaka, has a signature dish: a bowl of deep-fried leaves! Local chefs take the Japanese maple leaf, known in Japan as momiji, and plate it up as a crunchy bowl of tempura. Momiji tempura is so popular, as a matter of fact, that it has made the town something of a destination spot for tourists.
by Patrick Decker, October 7th, 2014
In 1995, Charles Phan opened The Slanted Door in San Francisco’s Mission District and introduced the dining public to the relatively unexplored cuisine of his native Vietnam. The restaurant became an overnight sensation. Since then, Phan has m...
by Sarah De Heer in Books, Contests, October 7th, 2014
Ready yourself for impact because that magical time of year when apples manage to sneak their way into every corner of your autumnally themed life is now. Just try and look away as their dappled red and green skins flood quaint little baskets at farmers markets. Resist the smell of freshly fried cider doughnuts? Impossible. You might as well just surrender as “25 new ways to cook with apples” overtakes your Pinterest feed.
Speaking of which, here’s a delicious dinner recipe to try using apples.
I poke fun, but the reality is that apples are great to cook with. They play well with sweet and savory flavors and give you that wonderfully satisfying feeling of being in tune with the new season. Feeling a bit overwhelmed by the myriad varieties staring you down at the store? Reach for McIntosh — they’re a safe all-purpose choice for cooking, baking or simply eating out of hand.
by Dana Angelo White, October 7th, 2014
There’s something undeniably eye-catching about opening up a cookbook for the first time and feeling like the author has shared with you one of the most passionate parts of his or her life — including family roots, recipes and laughs about life. I’m talking about Aarti Sequeira‘s first cookbook, Aarti Paarti: An American Kitchen with an Indian Soul. So many Food Network fans first met Aarti when she won Season 6 of Food Network Star. Others were introduced to her when she hosted her first show, Aarti Party.
One of the most-approachable Indian-American cookbooks available today, the book is broken down into typical cookbook sections (including breakfast, salads, soups and stews, and dessert). There is also a section on chutneys. “Chutneys are a wonderful place to start for both new cooks and new-to-the-Subcontinent cooks because they either require no cooking at all or employ familiar cooking techniques,” Aarti shares. What makes this book stand apart are the anecdotes about how her mother and grandmother cooked these dishes — how they made exotic-sounding dishes sound familiar and comforting for their family. Before you get cooking, read Aarti’s introduction to common Indian spices — there’s no such thing as an intimidation factor in this book. FN Dish strongly suggests you read through the introduction, then run (not walk) to recipes for Eggs Poached in Tomato Sauce, Lasagna Cupcakes, Lucia-Lucica Fried Rice, Pregnancy Potatoes, Indian Street Corn, and Homemade “Magic Shell” with Garam Masala and Sea Salt.
You can buy a copy of Aarti Paarti: An American Kitchen with an Indian Soul here, or you can enter to win one for free from FN Dish. We’re giving five lucky, randomly selected readers each a copy of Aarti Paarti, and all you have to do to enter to win one is leave a comment below telling us your favorite recipe from Aarti (must include recipe URL). Need inspiration? Flip through her recipes here.
Fall’s harvest may be beautiful to look at, but it’s also nutritious fuel for colder days. Keeping these seasonal treats on hand will help keep you feeling more energized as the cooler weather sets in.
Sweet and delectable pumpk...