From the pumpkin lattes being brewed at your local coffee shop and the crunchy pumpkin seeds being scraped out of jack-o’-lanterns to those ubiquitous cans of pumpkin puree on grocery store shelves, the classic fall flavor is seemingly everywhere right now, with so many ways to put this seasonal ingredient to good use. While pumpkin pie is a deliciously traditional way to celebrate this autumnal favorite, there are indeed other ways — both sweet and savory — to enjoy pumpkin, and for nearly all of them you can rely on that store-bought puree to save time in the kitchen. Check out Food Network’s top-five pumpkin recipes below to find inspired lunch, dinner and dessert ideas from Rachael, Anne, Robert, Sunny and more Food Network chefs.
5. Pumpkin Soup with Chili Cran-Apple Relish — Smooth and creamy, Rachael’s rich bowls are finished with a sweetened mixture of chopped apples and onions, plus chewy cranberries and a pinch of chili powder for subtle spice. Click the play button on the video after the jump below to watch Rachael make it.
4. Pork-and-Pumpkin Chili — Chipotle peppers in adobo add a smoky flavor to this big-batch chili, made with tender pork shoulder, pumpkin puree and fresh greens, then topped with cool pumpkin-laced sour cream for a refreshing bite.
Based on actress Haylie Duff’s successful blog of the same name, The Real Girl’s Kitchen cookbook features her favorite recipes for healthy living. Try out recipes for quick lunches, salads, and snacks, plus easy kitchen tips for elegant...
Our kids love eggs. We make hard-boiled eggs with bunny faces for breakfast and snacks all the time. But now we’ve moved on to a lunchtime classic: egg salad sandwiches. The kiddie update? Pickles. These sandwiches are simple: just eggs, real mayonnaise, a squirt of mustard and diced dill pickles. High-protein, easy to prepare and even easier on your wallet, these have become a lunchtime staple for the preschool set at our place. Try them with your kids this week.
In North America, the pomegranate season runs from late summer until early winter, making now the perfect time to start incorporating jewel-like pomegranates into meals and snacks. This dish has just four main ingredients (not including oil, salt an...
There’s no doubt that Guy Fieri is a larger-than-life personality who can cook big and bold, flavorful food to match. Since winning Food Network Star, he’s been a fixture on TV, bringing his off-the-hook brand with his shows Guy’s Big Bite, Diners, Drive-Ins and Dives, and now Guy’s Grocery Games, premiering on Sun., Oct. 20 at 8pm/7c. But how well do you know Guy? For one, he didn’t always have blond hair and a goatee. But his passion for food grew with him from an early age. It’s because of it that he ended up a successful restaurateur and cooking show host. Take the quiz below to find out how much you actually know about Guy.
Test Your Knowledge: Guy Fieri
Think you know everything about Guy Fieri? Take this quiz to find out how well you know the Food Network star.
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With which other Food Network personality does Guy host a competition cooking show?
Guy's study abroad experience in ______ inspired him to begin a culinary career.
What was Guy's first Food Network show?
Guy's Big Bite
Guy's Road Show
Guy Off the Hook
Diners, Drive-Ins and Dives
Ultimate Recipe Showdown
Which of the following is not one of Guy's sayings?
That's off the hook
On like Donkey Kong
Love, peace and taco grease
Real deal Holyfield
When he was a kid, Guy ran a food cart selling:
Which season of Food Network Star did Guy win?
Which car does Guy drive on his show Diners, Drive-Ins and Dives?
The first restaurant Guy opened is called:
Guy's American Kitchen and Bar
Guy's Trattoria and Pasta Bar
Guy's favorite food is:
Spaghetti and meatballs
Which one of the following does Guy collect almost always in the color yellow?
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I’ve been on a banana bread kick lately, mainly because I keep finding myself with speckled bunches on my counter. Not wanting to leave the fruit to waste, my kitchen’s output of banana bread has been high. Perhaps I’ve subconsciously been buying too much as an excuse to take out my loaf pan, but so far no one has complained.
For my last go-around, I was craving the type of recipe I imagine most grandmothers have handwritten and stowed away in their recipe boxes. Although I love finding ways to gussy up the traditional loaf, I wanted to find a good base recipe — one that’s perfect on its own but would taste fabulous with chocolate too.
Flour Bakery’s Famous Banana Bread is just that. It requires only the most basic of ingredients and is easy to make, as all quick breads should be. Most importantly, you can really taste the banana. The tiniest addition of sour cream balances the sweetness, while the cinnamon and vanilla add comforting warmth to each bite. One piece makes a delightful morning treat, but I find myself sneaking bites at all hours throughout the day.
Many recipes tell you to test fish for doneness with a fork: If it flakes easily, it’s ready. But sometimes that’s too late. Instead, watch the fish carefully and pull it from the heat just when it changes from translucent to opaque, or even a moment before, as we did for Food Network Magazine‘s Thai Fish Curry. The fish will continue cooking after you take it off the heat.
Anne Burrell’s back with second helpings — in her new cookbook, Own Your Kitchen, she’s sharing recipes that she cooks when she’s home in her own kitchen. She’s designed 100 recipes that will help home cooks ace essential techniques, like how to make the perfect omelet or butterfly a chicken. She also teaches improvisation: how to work with ingredients you have on hand, and, above all, how to feel confident and stress-free when making meals.
Start building your repertoire with impressive twists on classics, like Anne’s Carbonara Frittata. You can buy Anne’s new cookbook here, or enter for a chance to win one now. To enter: Tell FN Dish which one of Anne’s recipes is your favorite in the comments (you must include the recipe URL). We’re giving five lucky, randomly selected winners each an autographed copy of the book.
When vegetables are overflowing in your refrigerator, what do you prepare to put the produce to work? Simply roasting potatoes, parsnips and peppers with olive oil and seasonings is an option, as is enjoying squash in a soup or carrots and celery raw in green salads. But to beef up your vegetables, no matter what kinds you happen to have on hand, and turn them into a satisfying main dish, try mixing them with pasta and your favorite sauce. Instantly you’ll have transformed two humble ingredients — noodles and vegetables — into an all-in-one meal the whole family will want to eat.
Food Network Magazine does just that in its recipe for Ratatouille Pasta (pictured above) by re-creating the classic vegetable plate into an easy-to-make dinner. After grilling garlic-stuffed tomatoes, plus bell peppers, zucchini and Japanese eggplant — four quintessential ingredients in a traditional French ratatouille — until tender, chop them and gently saute them with fragrant basil before adding the cooked noodles. It’s best to reserve a cup of the pasta water before draining the noodles, as you may need to thin out the sauce before serving. For an extra-special finish to the dish, top each plate with a few crumbles of goat cheese; the tangy taste will marry the flavors of the vegetables, while the smooth, creamy texture will add welcome richness.