by Alex Guarnaschelli in In Season, August 28th, 2012
by Sarah De Heer in Shows, August 28th, 2012
As far as I’m concerned, summer continues until the squash varieties on the tables at the greenmarket outweigh the piles of tomatoes and corn. In an effort to prolong summer, I revert to the classics — the recipes that make me close my eyes and feel it can’t be any day other than the Fourth of July. This recipe for Blueberry Coffee Cake does that more than any other. It tastes even better as leftovers or warmed with a scoop of vanilla ice cream. You can substitute with other fruits like plums, nectarines and peaches, but it’s best with good ol’ blueberries.
Blueberry Coffee Cake
My mother is a New England gal and I always marveled at the way she ate this dish. While my father and I have been known to eat this as-is or pile on whipped cream or vanilla ice cream, she would put a slice of this cake into a bowl and pour some heavy cream (like a moat around a castle) on it. The unsweetened cream, in its purest state, really highlights the spices and blueberries themselves — try it!
Get Alex’s recipe
by Toby Amidor in Uncategorized, August 28th, 2012
This week, contestants of The Great Food Truck Race found themselves in the dry heat of Flagstaff, Ariz. They were challenged to work with an ingredient native to the Arizona deserts: cactus. Some teams really embraced the ingredient, incorporating it into their dishes successfully — especially team Pop-A-Waffle, who won themselves immunity with their fresh cactus salsa. But Arizona has so much more to offer, including restaurants and bakeries hand-picked by Guy Fieri and Rachael Ray.
For the next couple of weeks, we’re following the Food Trucks city by city with our guide of the best eats, compiled by the On the Road app and website. Today we’re exploring Flagstaff and Sedona, but come back next week for our picks in Texas.
Get Food Network’s picks for Arizona eats
by Food Network Magazine in Food Network Magazine, How-to, August 28th, 2012
My three kids go gaga over fruit snacks—and they’re not the only ones. You can find them at the movies (in the kids snack pack), in birthday party goodie bags and in school snack or lunch bags. But are these chewy goodies good for our kiddos or ...
by Simon Majumdar in Shows, August 27th, 2012
Hot tips From Food Network Kitchens’ Katherine Alford:
Taste your tomato seeds before using them in a dish: Sometimes the seeds are bitter and can overpower subtle flavors, like the summer squash and wax beans in Food Network Magazine‘s Fettuccine With Summer Vegetables and Goat Cheese. If your tomato has bitter seeds, place them in a strainer along with the pulp, then press out and use the juice only; discard the seeds.
(Photograph by George Doyle/Getty Images)
by Robin Miller in Uncategorized, August 27th, 2012
In these carb-conscious times, when bread is often painted as the villain of the modern-day diet, we often need reminding just how important this staple is and has been to the development of human culture.
As far as I am aware, there is no cuisine in the world that does not include bread or dough of some kind among its roster of dishes, and this has been the case since long before man began to keep written records.
Bread, in all its many forms, has had a huge impact on our development. Revolutions have started over the lack of it and indeed, without the ability to grow and harvest grain, humanity would never have begun to form its earliest communities.
So as you marvel over the dishes the Iron Chef and their challenger create for the Chairman, remember that while man may not live on bread alone, our diet would be a lot less interesting without it.
by Maria Russo in Recipes, August 27th, 2012
A restaurant favorite, coconut shrimp is sweet, crunchy and almost always deep-fried—hence its deliciousness. Next time you’re tempted to order it, consider this: ONE coconut shrimp contains 126 calories and over 7 grams of fat. Mathematical...
by Dana Angelo White in Uncategorized, August 27th, 2012
If your usual Mexican dinner spread includes everyday veggie tacos or cheese quesadillas, try experimenting with chiles rellenos instead to add a new twist of flavor to your dinner. Traditional versions of this Mexican classic feature a soft cheese-stuffed poblano pepper that’s quickly deep-fried and bathed in tomato sauce. Marcela Valladolid, Food Network’s own queen of Mexican cuisine, has prepared her version of this authentic favorite. Check out how Marcela makes chiles rellenos below, and find easy-to-make side dishes to serve with her flavor-packed meal.
Just like traditional recipes, Marcela’s Chiles Rellenos (pictured above) boasts an oregano-Monterey Jack cheese mixture that fills warm, charred poblanos. She whips a light, airy egg-based batter to coat the peppers before frying them until they’re golden and crispy. Top each stuffed poblano with a smooth blended tomato sauce flavored with a touch of garlic and onion. Flip through this step-by-step gallery to see how Marcela prepares this authentic dish.
by Sarah De Heer in Shows, August 26th, 2012
Don’t let packing back-to-school lunches stress you out; we’ve got 10 fun and fresh ideas the kiddies will gobble up.
Start by ensuring your little ones lunches are safe from food germs. Here are our food safety tips for packing kid...
by FN Dish Editor in Community, August 26th, 2012
The third season of The Great Food Truck Race took the remaining seven trucks to Flagstaff, Ariz., this week. And while the contestants are starting to learn the ropes of the food truck industry, they weren’t without newbie difficulties this challenge. With a grand prize of $50,000 on the line and the chance to keep their truck, each team will try to pull out all their tricks to stay in the game, but ultimately, one truck must go each week. Every Sunday night, FN Dish will bring you exclusive exit interviews with the latest Food Truck contestants to get the boot.
This week, Barbie Babes dealt with more equipment issues, as well as timing and location problems. While they embraced the Truck Stop challenge and Speed Bumps, they just couldn’t take their Down-Under dishes to the next level — and unfortunately, Australian friends Jasmin, Hayley and Skye had to give the keys of their truck back to Tyler.
Read more from Barbie Babes
Skip store-bought candy and satisfy your cravings with tasty cupcakes that are modeled after candy bars like this week’s Most Popular Pin of the Week: Food Network Magazine‘s Peanut Cupcakes With Nougat-Chocolate Frosting. Whip up this roasted peanut cupcake that combines crunchy nuts with a marshmallow and peanut butter topping.
For more cupcake recipes that are sure to impress, visit Food Network’s Let’s Bake: Cupcakes board on Pinterest.
Get the recipe: Peanut Cupcakes With Nougat-Chocolate Frosting