by Allison Milam in Holidays, November 23rd, 2016
by FN Dish Editor in Shows, November 23rd, 2016
You may work up a sweat as you consume as many forkfuls of mashed potatoes as humanly possible on Thursday, but that’s nothing compared to how you’ll feel when the real work begins: Black Friday shopping. Gear up for the relentless sifting and sorting by stocking your purse or pockets with these on-the-go treats. While Tupperware containers of Thanksgiving leftovers won’t keep in your purse or the car, these convenient bites will. And they’re quick to prep after the Thanksgiving madness — and they’ll keep you energized from store to store.
As you hold hangers and boxes in one hand, wield a little sustenance in the other. Filled with dried fruits, oats and sunflower seeds, these Fully Loaded Snack Bars are just the thing to get you through until checkout.
by Guest Blogger in Restaurants, November 23rd, 2016
If your New Year’s resolution is to learn how to cook, then the new season of Worst Cooks in America, premiering Sunday, Jan. 1 at 9|8c, is the perfect place to start. Kick off the first day of 2017 with Anne Burrell, Rachael Ray and a brand-new roster of 16 hapless cooks. In the 10-episode season, mentors Anne and Rachael will lead a team of bumbling cooks in an intense kitchen Boot Camp designed to whip them into culinary shape. The contestant who makes the most-impressive transformation will be awarded a $25,000 grand prize, along bragging rights for his or her team leader.
Meet the competitors and find out more about the season.
by T.K. Brady in Recipes, November 23rd, 2016
By Natalie B. Compton
3 of a Kind checks out three places across the country to try something cool, new and delicious.
Oil is seeping past the confines of the kitchen, thanks to creative bartenders across the country. While the ingredient has been used in cooking for decades, it’s starting to pop up in new drinkable ways from coast to coast. The addition of oil to the arsenal of standard cocktail ingredients has enabled bartenders to play with textures and flavors in innovative ways. The opportunities seem vast for this burgeoning bar technique, whether tweaking the texture of a savory concoction or enhancing the flavor of a bright, citrus-forward drink. Here are some standout cocktails that typify the trend. Read more
by Amy Reiter in News, November 22nd, 2016
For an appetizer in a flash, deviled eggs have been a go-to dish for generations. That said, a time crunch doesn’t mean you can’t get creative. These recipes are amped-up versions of the classic your grandma used to make, so go crazy with flavor combinations and eye-catching garnishes. Granny will just have to try one! Read more
by Maria Russo in Shows, November 22nd, 2016
For many of us, there’s more in a cup of coffee than a rousing jolt of caffeine. There’s comfort. There’s community. There is, perhaps, even a sense of identity. That may be true for none of us more so than millennials, whose insatiable jones for java, it seems, is behind a global surge in demand for coffee, bringing it to an all-time high.
Coffee consumption worldwide among those 19 to 34 — especially in the United States, the leading consumer of coffee, but also in Brazil and China — has more than offset a mild decline in demand for the evil bean among the older generations, according to data cited by Bloomberg.
by FN Dish Editor in Holidays, Recipes, November 22nd, 2016
We’re just a few weeks into the premiere season of Clash of the Grandmas, and if the first battles were any indication, it’s clear that top-quality cooking knows no limits, age or otherwise. Aarti Sequeira is a judge on Sunday’s all-new episode (airing at 10|9c), and she noted the downright fierceness of the ladies facing off in the competition. They are “vivacious, spunky grandmas who love nothing more than to feed people, whether those people are their grandchildren, or someone else’s,” she explained, noting that their dishes often boast that extra something-something. In addition to the “love” that goes into their offerings, she said, there’s also “a little bit of I-don’t-give-a-damn,” which we can only assume is what makes their food so treasured. Read on below to hear more from Aarti and get her take on what it’s like to judge grannies’ cooking.
Aside from the age of the competitors, what makes Clash of the Grandmas different than other culinary battles?
Aarti Sequeira: There’s something special about the way that grandmothers cook. They can make the simplest of dishes, but there’s something in the way they turn their wrist, sprinkle in that brown sugar, layer in the cheese; it’s all so infused with a sense of comfort that every round, after eating their food, I felt like everything was going to be OK. I don’t get that when I taste even the best chef’s cooking!
by Amy Reiter in News, November 21st, 2016
It’s no secret that Thanksgiving requires a ton of preparation, from planning the menu and shopping for ingredients to ensuring the bird, side dishes and dessert turn out exactly the way you want them. For many of us, that means getting a head start on planning — sometimes as far as a month in advance. If any night is the most critical, it’s the night before, when many Americans will bake pies and prepare reheatable dishes, like casseroles and soups, so that Thursday morning doesn’t dissolve into chaos. Once those tasks are finished, we’re left with little time to figure out dinner on Thanksgiving eve. What do most people eat? Takeout Chinese? Quick pantry pasta? We polled Food Network staffers to find out what exactly they’re planning to rustle up the night before the big feast. Some of the answers might surprise you!
by Foodlets in Recipes, November 21st, 2016
So many of us have been there: the sad desk lunch. Sitting in your cubicle, tapping out emails to your boss, feeling harassed by the hot breath of deadlines and your endless to-do list, and eating … oof, what is that, anyway? Last week’s leftover salmon loaf (cold), parts of it stuck to the tinfoil you hastily wrapped it in? A salad of wilted leaves drowning in coagulated dressing? The other half of the turkey sandwich you weren’t so into when you ate the first half — which was … uh … when was it, again?
According to the tagline on the website Sad Desk Lunch, which shares images of prime sad specimens, 62 percent of American office workers usually eat their lunch in the same spot where they work all day.
by FN Dish Editor in Holidays, Product Reviews, November 21st, 2016
If you’re in a dinner rut or if you’re looking for ways to make a simple dinner your whole family will love, try salmon. Hearty, with a distinctly non-fishy flavor, salmon is such a crowd-pleaser that it’s hard to believe it’s so good for you, too.
Make It Fast: Salmon with Sweet & Spicy Rub (pictured above)
What happens when you blanket fresh salmon with sweet brown sugar, chili powder and smoky cumin? Take the 17 minutes needed to cook this gem and find out! (Hint: Very, very good things happen.)
Preparing Thanksgiving dinner is no simple feat — so if there’s anyone who deserves a show of gratitude, it’s the host. Find out how Food Network staffers plan to say “thanks” to their Thanksgiving hosts at this year’s feast.