Up Your Pie Game with These 8 Tools

by in Product Reviews, October 19th, 2016

Let’s face it: Homemade pies are a labor of love. Between getting the dough just right, choosing the right filling, rolling out the dough, blind baking the crust and finally crafting a pretty top crust, making pie from scratch requires some serious effort … and a few tricks. These clever gadgets will help you bake the perfect pie and enjoy the entire delicious process from start to finish.

Sure, you can spend time painstakingly cutting and weaving a pretty latticework pie crust. Or, you can simply lay a single sheet of dough over the oh-so-handy Lattice Piecrust Cutter ($20; pictured above) and use a rolling pin to press the dough into the pattern. Voila: near-effortless pie perfection.

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3 of a Kind: Corn Dogs Reimagined

by in Restaurants, October 19th, 2016

Huitlacoche Corn Dog from Hogs & Rocks
3 of a Kind checks out three places across the country to try something cool, new and delicious.

The corn dog, which has been around since the 1920s, has long been thought of as an inexpensive festival food … until now. Today’s chefs are giving this carnival snack a gourmet spin at restaurants around the country. They’re taking the everyday and turning it into something extraordinary by using luxurious ingredients including lobster, shrimp and even huitlacoche. Food on a stick never had it so good.

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Bobby Flay Reveals His Competitive Strategy Ahead of the New Chopped Tournament

by in Shows, October 18th, 2016

Bobby Flay with Ted AllenFor the first time in Chopped history, Bobby Flay is entering the arena, initially as a judge and then as a competitor. In the new tournament Chopped: Beat Bobby Flay, premiering on Thursday, Oct. 20 at 9|8c, 12 chefs will try their luck in three preliminary rounds. Three champions will make it into a final round, and at the end of it the single best competitor will get the chance to battle Bobby in a wild-card round, which will determine if it’s even possible to beat the master of competition himself, Bobby Flay.

FN Dish caught up with the indomitable Bobby on the set of Chopped to chat about how he’s judging the competition, what he expects from the final round, his advice for the chefs and what it takes to beat him. Read on to learn Bobby’s best traits in competition.

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What’s the Most-Popular Delivery Food in Your State?

by in News, October 18th, 2016

What's the Most Popular Delivery Food in Your State?Noting that online dish-delivery orders are sharply on the rise (they more than doubled from 2010 to 2015, while telephone orders consistently declined, according to Quartz), Eater asked the online and mobile food-ordering companies GrubHub and DoorDash which foods were most popular in regions around the country and broke it down state by state. (Pizza, presumably quite popular, may not have been thoroughly represented, since a lot of pizza purveyors have their own ordering systems.)

Here are seven interesting takeout takeaways:

1. Chicken is the most-ordered food in 12 U.S. states (including Michigan, Rhode Island, and a whole swath of Southern states like North Carolina, Tennessee and Florida), earning it top takeout honors, according to Eater’s number crunchers.

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10 Spooky Snacks to Make for Halloween

by in Food Network Magazine, Recipes, October 18th, 2016

Bat CupcakesGo beyond store-bought candy this Halloween with something homemade. These sweet treats are festive, a little frightening, and perfect for a Halloween party at home or your kiddo’s school. Make them more personal by packing one in your child’s lunchbox as a spooky surprise or making them as an after-school treat on the day of Halloween. It’s a delicious way to get everyone into the Halloween spirit!

Bat Cupcakes (pictured above)
These cute cupcakes are double the sweet treat. Snack on the bat-shaped sugar cookie, then dig into the vanilla cupcake.

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Better Brussels Sprouts, Courtesy of The Vegetable Butcher

by in Books, In Season, October 18th, 2016

Shredded Brussels Sprouts with Pomegranate Seeds, Walnuts, and ManchegoThe chill is starting to tease its way into the air again, and pumpkin spice everything is everywhere, so we’re calling it: It’s officially time to start talking about autumn produce. There are few ingredients we love more than the tiny (but still so mighty) Brussels sprout.

When looking for new ways to enjoy these small cabbages, we turned to Cara Mangini’s new book, The Vegetable Butcher. While there have been volumes written about how to properly prepare and handle meat, the details that go into the proper preparation of vegetables have been under-represented in print … until now. We love this book because it’s incredibly well-researched and articulate but easy to follow, thanks to great writing and step-by-step photos. It’s chock-full of amazing recipes and contains more information than you ever knew you could learn about vegetables. Cara Mangini sat down with us and gave us the low-down on the secret to unlocking the perfect Brussels sprout dish. Hear from her below, then read on to learn how to make the beauties pictured above.

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Andrew’s Lucky Chopsticks, a Reminder of Asia’s Bustling Food Culture

by in Events, October 17th, 2016

Closing out the New York City Wine & Food Festival weekend was Lucky Chopsticks, a pan-Asian setup reminiscent of the bustling night markets of Japan, China, Vietnam, Laos, India and more. Hosted by Andrew Zimmern (who himself worked a booth), the event was a delicious reminder of what happens when an eclectic range of cultures come together to celebrate good food.

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Bobby and Michael Turned the Big Apple Into One Big Backyard BBQ at the New York City Wine & Food Festival

by in Events, October 17th, 2016

Backyard BBQ with Bobby and MichaelOn an uncharacteristically warm fall evening, people gathered at one of the last events of the New York City Wine & Food Festival, enjoying family fun at Backyard BBQ, hosted by Bobby Flay and Michael Symon on Sunday. With this new event the two chefs and best friends invited some of the city’s best barbecue chefs and pitmasters to cook for an evening. “Anything that I can do with Michael is always going to be a good time,” said Bobby as we sat down with the two hosts to chat about the event. “We basically major in fun,” added Bobby. People might be thinking, barbecue in the Big Apple? But Bobby immediately cleared up any doubts. “New York City may not be known as the barbecue capital of the word, but it is today,” he said. After tasting the offerings, we wholeheartedly agree: All these city-slicker chefs can make some darn-good barbecue.

Michael added: “I love being in New York. I love what this event stands for. I love the money that it raises. And to do it with one of your best friends, cooking a style of food that both of us love so much, and surrounded by people that love food, it’s magical.” When asked how the event came to be, Bobby said: “In some ways it was just sort of natural. Food Network said: You guys are such good friends. Why don’t you do an event together?” We were like, “Alright.” And since both guys love to cook and eat barbecue, it was simply the perfect fit.

Find Out Our Top 10 Picks and Who Won the Night’s Awards

Food and Theater Take Center Stage at Broadway Tastes with Neil Patrick Harris and David Burtka

by in Events, October 17th, 2016

Neil Patrick Harris and David BurtkaBefore the curtain closed on the ninth-annual New York City Wine & Food Festival, the scene was set for Broadway Tastes at the Metropolitan West, where fans of Broadway and food converged on Sunday morning. It opened with a full house, and hosts Neil Patrick Harris and David Burtka set the stage for special performances from the casts of Chicago, Something Rotten! and Beautiful, the Carole King Musical, while all-star chefs served up brunch bites inspired by the most-popular Broadway musicals. These were some of our favorites.

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11 Easy Weeknight Dinners You Can Make with Ground Beef

by in Family, Shows, October 17th, 2016

Greek-Style Stuffed PeppersGround beef just may be the most-versatile ingredient around, and these recipes, featuring Asian, Italian, Greek and more bold flavors, are ideal for fuss-free family dinners.

Greek-Style Stuffed Peppers (pictured above)
This recipe for this amazingly flavorful dinner uses two smart shortcuts: You don’t have to cook the meat in a separate pan first, and by cutting the peppers horizontally you’ll save on cooking time too. Just pair the meal with a big loaf of crusty bread and call the kids to the table.

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