The Sloppy Lo — The Weekender

by in Recipes, September 6th, 2013

The Sloppy Lo - The WeekenderDuring my first few years of elementary school, my family lived in Los Angeles. Because it was almost always warm enough to eat outside, my school didn’t have a cafeteria. Instead, we just had an outdoor courtyard with plastic picnic tables and a small window through which hot lunches were dispensed.

I was mostly a brown-bag kid in those days, but occasionally, when something on the monthly menu particularly spoke to me, my parents would give me a dollar and let me buy lunch. I always asked to buy lunch on the days when they served sloppy joes.

I think part of the reason had to do with how it was served. The saucy meat came packaged in a little aluminum tray, covered tightly with foil. On top, they’d stack a waxed paper dish that held the bun and a plastic cup of applesauce or fruit cocktail. You’d go to your seat with a carton of milk, a napkin and a plastic spork to assemble your very own sandwich. I loved it.

Before you start cooking, read these tips

What to Watch This Weekend: The Premieres of Cupcake Wars and Rachael vs. Guy: Kids Cook-Off

by in Shows, September 6th, 2013

RvG Kids Cook-OffThis weekend, it’s all about the competitions on Food Network. First, on Saturday, four cupcake bakers will compete to win an opportunity to cater a launch party for Jessica Alba’s new brand, The Honest Company. Then on Sunday, eight kids enter into competition, joining either Team Rachael or Team Guy, ready to cook for the chance to win a Web series. On The Great Food Truck Race, the five remaining teams race to South Dakota, where the challenges include cooking buffalo. Then tune in for the ultimate in sabotage on Cutthroat Kitchen and watch a new episode of Iron Chef America.

Read about the shows

Chef Wanted: The Pear Southern Bistro Update

by in Shows, September 5th, 2013

Chef Wanted chefsOn tonight’s Chef Wanted, chef/owner Rodney Worth was looking for an executive chef for his restaurant The Pear Southern Bistro in Napa, Calif. He and his wife, Natalie, own and operate six restaurants in Northern California, and handing over the reins of The Pear to another chef would allow Rodney to spend more time with their kids. Anne Burrell brought in four viable candidates for the job opportunity, but only one got the position. FN Dish has the exclusive interview with the winning chef.

SPOILER ALERT: Find Out Who Won

2013 Food Network Stadium Eats Touchdowns

by in News, September 5th, 2013

2013 Food Network Stadium Eats TouchdownIt’s official: Football season has arrived with the Ravens taking on the Broncos in the kickoff game tonight. From now until February, the majority of Sundays will be spent on the couch watching the games and eating ultimate comfort foods like chilis, wings and dips galore. But if you find yourself headed to the stadium, check out Food Network’s all-new concession lineup straight from the chefs at Food Network Kitchens.

Six NFL stadiums are serving up offerings like sloppy joes, hot hogs, brisket sandwiches, and mac and cheese. The signature sloppy joes are a drool-worthy combination of ground beef and slab bacon chunks with slow-cooked tomatoes topped with shredded pepper Jack cheese and fried onions. The hot dogs are topped with baked beans, mustard and corn chips. Don’t forget to snag a locally inspired menu item at each stadium.

Click here to get the menus

Suggest a Sabotage for Cutthroat Kitchen

by in Community, Shows, September 5th, 2013

Alton BrownIf you’ve ever found yourself watching Cutthroat Kitchen and imagining the next-best sabotage that could befall the competitors, now is your chance to have your ideas heard. Food Network is currently accepting submissions for upcoming challenges, and it’s up to you, Cutthroat fans, to decide with what disruptions future contestants will have to adapt. You’ve seen host Alton Brown sell the exclusive use of salt and enforce a mandate to fashion utensils out of aluminum foil, but now the network wants to know what you think he should dish out next.

Think you have the ultimate sabotage worthy of being featured on the show? Tell Food Network by tweeting your suggestion using #Evilicious or leaving a comment below, and it may appear on an upcoming episode of Cutthroat Kitchen.

Read official rules before submitting a sabotage

Enter for a Chance to Win the Weelicious Lunches Cookbook

by in Contests, September 5th, 2013

Win a Copy of the Weelicious Lunches CookbookCatherine McCord, FN Dish contributor and founder of Weelicious blog, is back for a second helping of recipes and menu ideas for time-strapped parents — this time with a focus on lunches. In Catherine’s new book, Weelicious Lunches, she offers 160 lunchbox ideas for kids of every age. You’ll never stare blankly at your fridge again.

What caught FN Dish’s eye? There’s a whole chapter on peanut butter and jelly. A whole chapter — 10 new takes on the classic combination that makes kids and adults smile, including Peanut Butter Pancake Sandwiches. Parents will also rejoice in the Weelicious Lunch Allergy Guide. Front and center, it organizes which recipes are gluten-, nut-, egg- and dairy-free. Don’t have kids? FN Dish believes this book is just as useful for adults. We don’t think anyone will argue against packing Catherine’s Silky Tomato Soup with Grilled Cheese Crouton Bites in a Thermos for work.

You can buy Catherine’s new cookbook here, or enter for a chance to win one now. To enter: Tell FN Dish what your back-to-school or work lunch strategy is in the comments. We’re giving five lucky, randomly selected winners each a copy of the book.

Read official rules before entering

Best 5 Breakfast Casseroles

by in Recipes, September 5th, 2013

Blueberry French Toast Casserole with Whipped Cream and StrawberriesWhether you’re hosting a weekend brunch for a crowd or are simply looking to dress up your family’s morning meal routine, it’s important to have in your recipe repertoire a few go-to breakfasts for easy dishes to start the day. French toast, flapjacks and fried eggs are indeed tried-and-true classics, but quick-cooking breakfast casseroles are the ultimate picks for families, as these all-in-one beauties take the stress out of coordinating multiple components of a meal. Check out Food Network’s top-five breakfast bakes below to find both sweet and savory twists on the simple casserole with recipes from Ina, Giada and more Food Network chefs.

5. Mushroom-Spinach Baked Eggs — Start with a simple saute of mushrooms, onions and spinach, then layer that atop potato bread and finish with eggs and nutty Gruyere cheese to create a richly satisfying casserole in only one hour.

4. Breakfast Bread Pudding — The secret to Ina’s recipe is letting the slices of brioche rest in a pool of honey-vanilla custard before baking; this ensures the bread has a chance to soak up the flavor of the liquid and become moist.

Get the top-three recipes

Skim, Skim, Skim

by in Food Network Magazine, September 4th, 2013

ladleIf you’re making a sauce, soup or stew with meat, a layer of fat will probably appear on the surface. To remove it, position your pot halfway off the burner: The fat will migrate to the cooler side. Then gently lower a ladle onto the surface of the fat (try not to disturb the surface too much or you’ll stir the fat back in). Better yet, if you have time, chill the dish: The fat will congeal and you can scoop it off.