Preheat Your Roasting Pan

by in Food Network Magazine, December 11th, 2012

Roasted Carrots and Peas

Hot Tips From Food Network Kitchens’ Katherine Alford:

To cut down on roasting time for dense vegetables like carrots and potatoes, preheat a metal baking sheet or roasting pan in the oven for at least 10 minutes. When the food hits the pan, it will get a blast of heat that jump-starts the cooking.

Alton Brown’s Chocolate Coconut Balls — 12 Days of Cookies

by in Holidays, Recipes, December 11th, 2012

Alton Brown's Chocolate Coconut Balls
12 Days of CookiesIt’s time for 12 Days of Cookies, Food Network’s annual virtual cookie swap. Each day, visit us here on FN Dish for a peek at new holiday cookies, party-planning tips and top techniques for rolling, spooning, slicing, baking and decorating delicious sweet treats to give — or keep — from your favorite Food Network chefs.

If you’re a novice baker or simply don’t have the time or energy to heat the oven and bake up cookies, Alton’s chocolate-coconut candies are a holiday treat to savor. These no-cook beauties are made with only six ingredients, and it takes just minutes to press the deliciously rich, sweet combination of crunchy macadamia nuts, shredded coconut and thick condensed milk into balls. The rest of the time it takes to finish the candies is largely hands-off; just wait for the balls to set, either quickly in the refrigerator or more slowly at room temperature, then dunk the clusters in a glossy pool of melted semisweet chocolate and let them dry before digging in.

Get Alton’s Coconut Balls recipe and check out 12 Days of Cookies for dozens more recipes and holiday baking inspiration. Then, join the conversation: Tell us what you’re baking this season and what your all-time favorite cookie is.

Host your best cookie swap yet

Have Fun With Challah

by in Holidays, December 10th, 2012

Chocolate Chip Challah BreadDuring the eight days of Hanukkah, we’ll be celebrating the festival of lights with essential recipes for parties, nightly dinners, desserts and using up leftovers (after all, those leftovers deserve a second chance).

Whether you bake homemade challah or purchase a loaf of your favorite, there are endless ways to use the leftover slices.

Here are some of Food Network’s faves:
Challah Bread Pudding
Challah French Toast
Challah Bread Cherry Turnovers

Get more challah recipes, both sweet and savory

Next Iron Chef Logo

Culinary Odd Couple Ups and Downs — Critical Moments

by in Shows, December 10th, 2012

Chef Marcel Vigneron and Alton Brown - Culinary Odd Couple Ups and DownsCreating coherent dishes out of unlikely ingredients can be one of the biggest tests of any chef’s skill. Asking them to do so with the marriage-made-in-hell offerings paired by Alton Brown was the perfect challenge to determine which of the five remaining competitors really did have what it takes to become the Next Iron Chef.

Chef Freitag’s ability to combine calamari and marshmallows so splendidly was as brilliant as it was unlikely and meant she unanimously earned her second win of the competition. Chef Vigneron’s creation of blue cheese ice cream with peanut butter brittle was a close second and proved beyond a doubt that he had become a very serious challenger for the title.

Chef Guarnaschelli’s insistence on playing it safe could have seen her relegated to her first Secret Ingredient Showdown. She was saved by Chef Appleman’s undercooked pasta in an oil-slick sauce, however, and Chef Mehta’s preparation of bone marrow did little to hide his contempt for the candy element of his pairing.

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Cinnamon Swirl Bundt Cake

by in Uncategorized, December 10th, 2012

bundt cake
I invented this bundt cake recently for my sons and a bunch of their friends. We were having a sleepover and I wanted something easy and quick to serve for breakfast the next morning (we had an early outing planned and I knew it would be a mad dash ...

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Breakfast for Dinner in 25 Minutes — Meatless Monday

by in Recipes, December 10th, 2012

Hash-Brown EggsBetween countless hours spent holiday shopping, gift-wrapping, at after-school holiday concerts and fulfilling other seasonal time commitments, it can feel like there just aren’t enough hours in the day and that there’s simply no time for a sit-down family dinner. On hectic weeknights, during the holiday season or not, look to easy, go-to recipes to rescue your mealtime. Breakfast staples are some of the quickest meals to make in a flash, and you can be sure that the novelty of enjoying early morning favorites at dinnertime will win over even your pickiest eaters.

A 15-minute recipe made with only six ingredients, Food Network Magazine‘s Hash-Brown Eggs (pictured above) is an all-in-one-dish with Mexican-inspired flavor. To prepare, sauté grated potatoes and onions with butter until they’re crispy and deliciously golden brown, then top with Cheddar cheese and two eggs and bake just until the eggs have set. Finish the platter with a dollop of salsa to complete this go-to meal in a flash.

Keep reading for more recipes

Geoffrey Zakarian’s Vanilla Crescents — 12 Days of Cookies

by in Holidays, Recipes, December 10th, 2012

Geoffrey Zakarian's Vanilla Crescents
12 Days of CookiesIt’s time for 12 Days of Cookies, Food Network’s annual virtual cookie swap. Each day, visit us here on FN Dish for a peek at new holiday cookies, party-planning tips and top techniques for rolling, spooning, slicing, baking and decorating delicious sweet treats to give — or keep — from your favorite Food Network chefs.

Just because this recipe was created by an Iron Chef doesn’t mean it’s going to involve oddball ingredients or a crazy-difficult cooking process. In fact, these light, vanilla-scented cookies are made with just eight ingredients, and you don’t even need a cookie cutter to shape them. After mixing together flour, butter, eggs, sugar and vanilla, roll the cookies into a long log and chill before cutting and rolling the dough into two-bite crescents. If you’re a first-time crescent-shaper or are baking with little ones who are, don’t worry if your moons look more like stars, spaceships or the sun — they’ll surely be deliciously sweet anyway.

Get Geoffrey’s Vanilla Crescents recipe and check out 12 Days of Cookies for dozens more recipes and holiday baking inspiration. Then, join the conversation: Tell us what you’re baking this season and what your all-time favorite cookie is.

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Restaurant Revisited: Boys & Girls Club of Southwest Missouri

by in Shows, December 9th, 2012

Robert Irvine on Holiday: ImpossibleOn Holiday: Impossible, Robert Irvine shifted his focus away from restaurants and onto a deserving organization just in time for the holiday season. He traveled to Joplin, Mo., to transform a local Boys & Girls Club that has given so much to its storm-ravaged community after a deadly tornado struck the region in 2011. Unlike any renovation he’d done before, this was Robert’s largest and most difficult mission to date. Robert’s challenge in Joplin was twofold: give a second life to the expansive, multi-purpose space at the Boys & Girls Club facility and cater a special holiday party for a whopping 1,000 people.

Robert Irvine on Holiday: ImpossibleIn celebration of the season, Robert completed the mission with a bit of holiday cheer, thanks in large part to the generosity of his Restaurant: Impossible team, fellow chef friends and the Lexus Culinary Masters, who increased his time and spending limits from the usual two days and $10,000 to three days and $30,000. After just 72 hours, the Boys & Girls Club in Joplin reopened with secure entrance, bright, colorful walls, a fully equipped kitchen, increased storage and other functional elements that will help the club carry out their kids-first mission.

Keep reading

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Chatting With the Latest Next Iron Chef: Redemption Exile

by in Shows, December 9th, 2012

nullThe fifth season of The Next Iron Chef: Redemption is in full swing with now only five familiar chefs battling it out again to prove they’ve got the skills to win the ultimate prize: the title of Iron Chef.

Each chef will try to pull out all their tricks to stay in the competition but, ultimately, one chef must go home each week. Every Sunday, FN Dish brings you exclusive exit interviews with the latest chef to go home.

Find out who went home

Best 5 Brisket Recipes

by in Holidays, December 9th, 2012

Texas Oven-Roasted Beef BrisketDuring the eight days of Hanukkah, we’ll be celebrating the festival of lights with essential recipes for parties, nightly dinners, desserts and leftovers. Today, it’s all about the star of the main dish, brisket. We’ve rounded up Food Network’s top five brisket recipes, each a big-batch show-stopper packed with new and favorite flavors alike. Check out our recipes below to ensure that this all-important beef turns out deliciously tender and juicy every time, then tell us how you prepare this holiday classic.

5. Sweet and Sour Braised Brisket – For a new twist on traditional brisket, cook the beef and hearty carrots and potatoes in a mixture of red wine vinegar, brown sugar and tomatoes until they’ve absorbed those savory flavors and the meat is fall-apart tender.

4. Brisket With Carrots and Onions – Ina tops her garlic-rubbed brisket with a thick, rich sauce of flavorful pan drippings and serves it with tender potatoes and carrots.

Get the top three recipes