by Toby Amidor, September 26th, 2013
by Foodlets in Family, September 26th, 2013
This leafy green is in season and ready to bring nutritional goodness to your table.
What, Where & When?
Chard (aka Swiss chard) is a member of the beet family, but doesn’t produce an edible bulb. This green leafy has crinkly green leaves ...
by Kelly Lanza, Oh So Beautiful Paper in Product Reviews, September 25th, 2013
We make breakfast for dinner all the time because it’s easy, inexpensive and the kids love eggs, so I know it will be a peaceful evening. But since most people don’t eat a side of broccoli with breakfast, it can be tricky to figure out where a veggie comes in. (In fact, kids often have a hard time eating a side of broccoli at dinnertime anyway.) So, I say mix it right in.
Get a bag of broccoli slaw — easily available at grocery stores (a fact I happily discovered after moving back to the United States from Rome this year) — and use an oven-safe saute pan to cook the green stuff on the stovetop along with two slices of bacon (cut into small pieces) and 2 cloves of minced garlic. Add 8 eggs that have already been whisked together with 1/2 cup of milk, then put the whole thing in the oven to finish off. I bake it at 375 degrees F oven for about 15 minutes. When it’s puffy and golden, it’s done — and so are you.
by Maria Russo in Recipes, September 25th, 2013
The kids are back in school, and you can’t deny that this time of year always has you feeling nostalgic for those classic after-school snacks and before-school breakfasts. A shiny red apple, a bowl of kid-friendly cereal, a good ol’ PB&J? You may no longer be eating these on a daily basis, but we know you still love them. So here’s a selection of stationery, for every occasion (like the cards above from Hello! Lucky left and right), inspired by those memory-inducing treats.
Get Kelly’s picks
by Victoria Phillips, September 25th, 2013
Now that fall is officially here, the days are getting shorter and the nights chillier, which means it’s once again time to welcome warm, comforting soups to the table. Instead of sticking with everyday chicken noodle or the usual blend of broccoli and cheddar, take advantage of fall produce by opting for butternut squash soup. This autumn superstar vegetable is packed with good-for-you vitamins, and when it’s roasted and pureed into a silky soup, the results are creamy and satisfying — ideal for simple lunches and make-ahead dinners alike. Check out Food Network’s top-five recipes below for butternut squash soup to find classic and creative bowls from some of your favorite chefs, like Ina, Giada and Alton.
5. Roasted Butternut Squash Soup and Curry Condiments — The star of Ina’s curry-scented squash-apple soup is a toppings bar featuring fresh scallions, sweetened coconut and crunchy cashews.
4. Butternut Squash Soup with Fontina Cheese Crostini — Finished with a slice of cheesy toast, Giada’s smooth puree is made extra flavorful thanks to sauteed garlic, carrots and onions, plus chopped fresh sage leaves.
Get the top-three recipes
by Maria Russo in Events, Food Network Chef, September 25th, 2013
Enjoying summer produce well into winter is as easy as clicking a button. The FoodSaver vacuum seal system keeps food fresh up to five times longer, and comes with both heat-seal and heavy-duty zipper bags. Simply blanch fruits and veggies, then sea...
by Maria Russo in Shows, September 24th, 2013
In the midst of the scary and often isolating world that is cancer diagnoses and treatments, SHARE, a nonprofit organization based in New York City, aims to shed light and foster a compassionate community with the help of volunteers who staff phone lines and offer individualized support for women battling breast and ovarian cancers. The friendly, reassuring voices answering calls from patients, families and friends are often those of survivors themselves, which makes them keenly experienced in navigating the uncertainty that lies ahead. Each year, female chefs from around the city gather to raise money to further SHARE’s mission of care at A Second Helping of Life, a walk-around tasting event showcasing their deliciously inspired eats and drinks.
This year marks the tenth anniversary of A Second Helping of Life, and to celebrate this milestone, Chopped judge and Next Iron Chef: Redemption runner-up Amanda Freitag spearheaded the event as the executive chef. “I’m just supporting this amazing organization like I do every year … I just find it to be one of the best organizations for women who are going through this,” Amanda told FN Dish on Monday night at Manhattan’s Pier Sixty. When she wasn’t chatting with guests or graciously posing with fans for photos, Amanda worked alongside her culinary team to plate individual corn flans, creamy yet light bites served alongside a watercress salad with crumbled ricotta salata. “I wanted to capture the little bits of summer that we had left in the corn,” she explained of the inspiration behind her dish.
by Joseph Erdos in Shows, September 24th, 2013
After Hours battles task Chopped
judges with the same rules and restraints as the competitors — identical basket ingredients, limited time on the clock and the stipulation that they must use every mandatory product in some way — which means that when they take to the kitchen, they’re bringing with them the experience of judging hundreds of rounds of competition. They often remark on the show that a contestant’s dish lacks seasoning, is overcooked or is too simple, but when it’s their turn to cook, will they be able to succeed where others have failed, and will they deliver on the frequent requests they make of the competitors?
On tonight’s all-new episode of Chopped After Hours, Amanda proved that she can indeed walk the walk, if you will, in the kitchen, when she decided to bake a cake for her dessert. “I’ve always wanted everyone to bake,” she told Ted, “so I find it only fair for me to bake.” Her dish, like Aarón’s and Marcus’ dishes, had to feature chicken-themed ingredients, including chicken suckers, farm-fresh eggs, fruitcake and chicken feet, but she didn’t let the oddity of these products stop her from the mission. After a quick 30 minutes, she ultimately proved that it’s possible to bake — and bake well — in the Chopped , as her fruitcake with a sweet marshmallow mousse “melts in your mouth, ” according to Aarón. “I want to put my money where my mouth is. I am always begging the chefs to bake … so I baked,” she told her peers when presenting the dessert.
by Toby Amidor, September 24th, 2013
On this past Sunday’s episode of The Great Food Truck Race, the three remaining teams rode into the Windy City and discovered that all three of them would be making it into the finale, which started right away. Day one began with a Truck Stop challenge, which had the teams cooking deep-dish pizzas for Mayor Rahm Emanuel. In a second Truck Stop challenge on day two, the teams sold Chicago-style sausages that were provided by Mike Ditka’s restaurant and later met the NFL Hall of Famer himself. Only one team won the advantage, which was leaving for the next city with a five-hour head start.
When you think of Chicago, deep-dish pizzas and Chicago-style dogs immediately come to mind, but Chi-Town has much more to offer in the way of casual eats and fine dining. Just browsing through these listings you’ll discover the city’s international appeal mixed with Midwest comfort food eateries. And of course there are those restaurants whose claim to fame is the deep-dish pizza or Chicago-style dog. FN Dish has rounded up a sampling of the endless eating opportunities from Food Network’s On the Road guide. Check them out below.
Get the Guide to Chicago Restaurants
by Food Network Kitchen in Food Network Magazine, September 24th, 2013
You can make your own version and simply spoon it out of a bowl, but there’s much more you can do with applesauce. Enjoy it these five ways.
On You Dinner Plate
You may think of applesauce as strictly a snack or dessert, but mix it with lig...
When frying eggs, crack them one at a time into a cup or small bowl — not directly into the pan. If the yolk breaks, you can save that egg for another dish. We pre-crack eggs for cookies and cakes, too, so we can pick out any bits of shell before they end up in the batter.