We adore hummus in our house. The traditional Middle Eastern dip is a staple in my boys’ lunchboxes and a regular afternoon snack. While we like the classic version, we’re more drawn to the flavored varieties like roasted red pepper and roasted ...
Cauliflower proves the perfect backdrop to all your favorite fall — or otherwise — flavors. What it lacks in color these snow-white florets make up for in versatility and texture. Do what you will with them: steam or roast, fry or purée. In the end, it’s an in-season veggie worth talking about.
This fall, make moves on some of Food Network’s best cauliflower recipes.
Like potatoes, cauliflower does well when cheese enters the mix. Try it out with Bobby Flay’s creamy Cauliflower-Goat Cheese Gratin, which comes laced with Monterey Jack and grated Parmesan as well. For a subtler sprinkle, make Giada De Laurentiis’ Roasted Cauliflower With Parmesan and Pancetta with an decidedly Italian influence.
For bold Middle Eastern sides that would go well with charred steaks or lamb chops, listen up. Claire Robinson’s Roasted Cauliflower With Dates and Pine Nuts recipe for Food Network Magazine (pictured above) works up a nice browning on the florets, and Anne Burrell’s Spice-Roasted Cauliflower and Jerusalem Artichokes recipe for Food Network Magazine brightens up any plate it hits.
For the calorie cutters among us, Food Network Magazine’s Cauliflower With Tomatoes is just the thing. This side breathes flavor with healthy additions like lemon juice, cilantro and loads of spices.
You have all the spices, dried fruits and nuts you’ll need for the perfect holiday bakeathon. But are your coveted jars of ground cinnamon, allspice, cloves and nutmeg from years gone by? Are the lids perhaps partially unscrewed or maybe even missing in action? That box of raisins you opened for your neighbor’s “welcome to the neighborhood” oatmeal raisin cookies may need to go, and the walnuts you are squirreling away have perhaps seen better days.
Yes, everything has a shelf life. If you bake with ingredients past their prime, they may not send you to the hospital, but they may taste like hospital food.
If you cannot remember when you purchased that box of baking soda, chances are it needs to go in the garbage along with that old fruitcake in the freezer that your Aunt Franny baked pre-Food Network days.
If you’re still not convinced that you need to purge your spices, do the smell test: If it has zero scent, ditch it. Spices, especially cinnamon, have oils that lose their character when exposed to heat, light and age.
By now, we hope you’ve put a substantial dent in the Thanksgiving leftovers and are ready to move on for a couple more weeks until the Christmastime food festival drought starts. Until then, there will be warming beers, warm cookies and warm entertainment keeping the spirit alive.
Indio International Tamale Festival, Indio, Calif., Dec. 1-2: The Mexican treat of pre-Hispanic origin is a serious victual requiring a small workforce (i.e., large family) to produce. Perhaps that’s why tamales are really only prevalent during holidays, like Day of the Dead, the Christmas season and this two-day fiesta in Indio, which has been a staple since 1992. There will be a cook-off with traditional and gourmet categories as well as an eating contest punctuated by folkloric dancing and live music from four stages at this annual event named one of the top-10 “All-American Food Festivals” by Food Network.
Week after week, you come to FN Dish to get the latest scoop on The Next Iron Chef, read exclusive exit interviews from eliminated rivals, caption sneak-peek images, cast your vote in Rival Recipe cook-offs and more. But did you know that there’s an entire Next Iron Chef online headquarters dedicated to this season’s chefs and the judges? That’s right — we’ve created an all-access Next Iron Chef guide at FoodNetwork.com/NIC where you can discover never-before-seen images, one-on-one video interviews with rivals and insider information from Food Network’s culinary team, and even cast your vote in the Next Iron Chef Fan Vote.
If you haven’t been there to check it out yet, we invite you to take a look around to see what’s there.
Interested in a behind-the-scenes look at the rivals and judges on set? Then you’ll want to flip through this revealing slideshow. Want to see what went down each week? Check out the photo galleries below for a roundup of the top, most-memorable moments from every episode.
Hors d’oeuvres and appetizers are often the best part of a meal to me. Maybe it’s because finger foods are just more fun to eat or because they’re usually paired with a cocktail. When Food Network Kitchens were coming up with ideas for 50 Easy Appetizers (page 166) for the November issue of Food Network Magazine, the possibilities seemed endless.
I am not sure that any chef would be pleased to be informed that they had to produce a meal almost entirely from the contents of a can. But if you want to become The Next Iron Chef, those are exactly the sort of obstacles that you have to overcome.
Chef Falkner’s mystery can contained a substance as far removed from USDA prime beef as I am from Brad Pitt. Despite this, she astounded everyone at the judging plinth by producing a dish so fine that it would have been acceptable in some of the best restaurants on the planet. It really was that good.
Chefs Mendelsohn and Vigneron, however, were far less successful. Chef Mendelsohn’s dish lacked balance, while the salt levels in Chef Vigneron’s dish drew the words “inedible” from all three judges and Alton Brown. It made it pretty obvious that these two high school friends would be competing against each other in the Secret Ingredient Showdown.
After a long weekend of enjoying Turkey Day leftovers, you’ve by now had your fill of all things mashed, stuffed and sweet. For a taste of something different, look to Marcela Valladolid’s Corn and Poblano Lasagna (pictured above) from Food Network Magazine, a big-batch recipe that is sure to please even those lingering family members still visiting after the holiday.
Marcela puts a Mexican spin on an Italian classic by using garlic-laced poblano chile peppers as the base of her dish. She purées golden corn with a splash of cream and fresh thyme, and this mixture will serve as the sauce layered between the charred peppers, sautéed zucchini and Mexican Oaxaca cheese. If you can’t find Oaxaca cheese, substitute creamy mozzarella instead — it will work just as well. The beauty of this dish is that it’s made with no-boil noodles, so the sheets of lasagna don’t need to be cooked before going into the oven. After baking for only one hour, this comforting lasagna becomes golden brown and deliciously rich. Be sure to let it rest for about 15 minutes before enjoying so the gooey melted cheese doesn’t ooze uncontrollably when you cut into it.