by Maria Russo in Shows, September 30th, 2014
by Patrick Decker, September 30th, 2014
This Veterans Day will be a celebration like none other as all-stars from Food Network and HGTV, plus humanitarian Gary Sinise, together with the rest of the Scripps Networks Interactive family, honor Staff Sergeant Tony Woods in a brand-new upcoming special, Hero’s Welcome, premiering Tuesday, Nov. 11.
A 25-year service member who suffered life-threatening injuries in Iraq, Tony is preparing to retire from the military, but for this dedicated hero, a simple congratulatory party isn’t enough — especially if Robert Irvine and Genevieve Gorder have anything to say about it. On Hero’s Welcome, Robert and Genevieve will work with the Woods’ neighborhood to overhaul Tony and his wife Joedi’s Oahu, Hawaii, home so that’s it’s worthy of not just the couple but also the foster children they welcome into their family. Emotions will be high as Tony and Joedi experience the surprise of their lives when they arrive to find their home transformed and their community at the ready to thank Tony for his selfless service.
by Cameron Curtis in News, September 30th, 2014
Football season is here! It’s time for buds, brews and, of course, Buffalo sauce. Like peas & carrots, spicy Buffalo and the ol’ pigskin are meant to be together. It’s one of those rare instances of cosmic serendipity that reminds us that everything is going to be all right.
Lucky for all of us, Buffalo chicken couldn’t be a simpler miracle to pull off. Toss your edible of choice (in this case some chicken meatballs) in a combination of hot sauce, butter and vinegar to get things going. Gild the lily with some creamy blue cheese dressing (follow the homemade recipe below, or go with your favorite store-bought variety) and you won’t even notice the stealth-healthy shrine of salad greens that lurk beneath your Buffalo chicken.
Bonus: Putting these meatballs over salad greens is a great way to round them into a complete meal. Double up on the meatball portion of this recipe and prepare the dressing as a dipper for a simple and satisfying game-day snack.
by Amy Reiter in News, September 30th, 2014
“We do a lot of boiling and straining,” said Ross Hunsinger of Atlas Sodaworks as he strode back and forth between the pot of boiling root beer ingredients on the stove and the massive chinois strainer on the counter. As he led the hands-on soda making class at Portland Feast, his excitement about soda-making and soda syrups was definitely about to bubble over.
by Joseph Erdos in Restaurants, Shows, September 30th, 2014
Here are two words that could strike fear into the hearts of sweets lovers across America: sugar shortage.
United States candy companies, including Spangler Candy Co., the maker of Dum Dum Lollipops and candy canes, and Goetze’s Candy Co., which makes the world a better place with its Caramel Creams (a personal favorite), and chocolate manufacturers like Hershey and Chocolate Truffle Co. are contending with low sugar supplies and elevated prices, Bloomberg reports.
The problem, which stems from a centuries-old tariff-based restriction on sugar imports and a trade dispute with Mexico, persists in the U.S. even though world sugar production is way up. In fact, Bloomberg notes, the discrepancy between the sugar prices in the U.S. and around the world is the biggest it has been in two years.
by Lawrence Bonk, September 30th, 2014
This past weekend, the finale of The Great Food Truck Race brought the remaining two teams to Florida. Tyler had the teams on a five-city tour of the state from Tampa to Key West, covering over 4,000 miles. Along the way he had them face challenges that even included cooking alligator in the Everglades. Luckily, they didn’t have to catch their meat first. In the end, one team brought something different to the game and came out on top, earning their own food truck and $50,000 (find out who won).
Whether you’re looking for seafood specialties in the Keys or Cuban classics in Tampa, you’ll find unique flavors that will have you going back for more in the Sunshine State. Check out all that southern Florida has to offer with these top 10 restaurant selections.
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by Foodlets in Recipes, September 30th, 2014
Sure, transporting beer to and fro using a truck has worked just fine for the past hundred years or so, but it’s 2014 and humanity demands a more efficient way to get at their hops. Belgium may have just cracked the code: They’ve begun jettisoning their beer underground.
The citizens of Bruges, Belgium, have just approved an underground pipeline that will stretch for miles, transporting beer from breweries to bottling plants. All told, the pipeline will ship 6,000 liters per hour. If only somebody would adapt this plan for pizza.
As of this writing, however, the city has no contingency plan in place for beer-swilling moles or drunken revelers with jackhammers.
by Amy Chaplin, September 30th, 2014
Jack-o’-lanterns aren’t the only fun way to use a pumpkin this time of year. From breakfast to dessert, lots of dessert, we’ve got 10 delicious pumpkin recipes kids will love.
1. Pumpkin Chocolate Chip Cookies: When the weather turns crisp, what’s better than a gooey chocolate chip cookie? A chocolate chip cookie with rich and creamy pumpkin incorporated too. The perfect fall treat.
2. White Bean Chocolate Pumpkin Muffins (pictured above): These two kinds of chocolate pumpkin muffins have one thing in common: They both use white beans in the batter, packing a surprising little punch of protein (and the kids will never know they’re in there).
by Joseph Erdos in Shows, September 29th, 2014
Soon winter squash of all shapes and sizes — from butternut and kabocha to acorn and delicata — will fill farm stands and grocery stores. Their sweet flesh is delicious when simply prepared by steaming or roasting. Here are three recipes...
Going into the Season 5 finale of The Great Food Truck Race, the remaining two teams, Lone Star Chuck Wagon and Middle Feast, both had what it took to win. Both teams placed first twice before. Both knew their brand and the customer base they were marketing to. And throughout the seven weeks of competition, both teams honed their menus to the best quality they could offer. But in the end only one team could win their own state-of-the-art food truck and $50,000 in prize money to jump-start their culinary dreams.
FN Dish has the exclusive interview with the runner-up