by Allison Milam in In Season, October 2nd, 2014
by Sally Wadyka, October 2nd, 2014
Before you relegate your next head of cauliflower to side dish status once again, reconsider this in-season veggie for its unconventionally substantial uses. From standing proudly as a main dish to acting as your next party-friendly appetizer, cauliflower is capable of some serious dish power. Let us list the ways:
- Buffalo Cauliflower with Blue Cheese Sauce: Even if you’re accustomed to nibbling chicken wings off the bone, think of cauliflower florets as yet another way to get your weekly intake of spicy Buffalo sauce. Dip this healthier game-time alternative into homemade blue cheese sauce for the full package.
by Maria Russo in Shows, October 2nd, 2014
What does skinny taste like? Just ask Gina Homolka. For six years, low-fat foodie Gina Homolka has been satisfying the tastebuds of a loyal following with her Skinnytaste blog. Her recipes reflect her own eating philosophy — delicious, healthy, se...
by Jamie Lisanti, October 1st, 2014
Considering the scary-good surprises that befall chefs when they’re least expecting them, and the ghostly sabotages auctioned off by host Alton Brown, no competition does evil quite like Cutthroat Kitchen. And this weekend, for the first time ever, the Cutthroat arena will be transformed into an extra-spooky kitchen as the set gets dressed up for the show’s first Halloween-themed episode. Of course, no Fright Night contest is complete without costumes, and that’s where Alton comes in.
In the sneak-peek photo above from Sunday’s all-new Halloween episode, the host has gotten into the spirit of the day by donning his best vampire cape and a look of impending terror. What do you think Alton has in store for the unsuspecting chefs? Will he be handing out more tricks than treats this year?
Before you tune in on Sunday at 10|9c to see what mysterious mind games arise on the special Halloween episode, we’re challenging you, Cutthroat Kitchen fans, to write your best captions (tastefully appropriate, please) for this moment in the comments below.
by Maria Russo in Drinks, Recipes, October 1st, 2014
Although Mother Nature may still be confused, we’re certain that it’s officially the season of crisp red apples, warm spices and changing leaves. Take advantage of early apples to make this gorgeous baked take on classic caramel apples. Besides embodying all of the colors of fall, this Caramel Apple Cake with Salted Caramel Buttercream hits on the flavor, too, combining applesauce, cinnamon, brown sugar and caramel. For a sweet, surprising finish, top the cake with homemade caramel apples!
by Kerri-Ann Jennings, M.S., R.D., October 1st, 2014
Whether you pick up a gallon at the orchard to accompany warm doughnuts or you simply buy a bottle while shopping at the grocery store, you’ll likely find yourself with apple cider on your hands this season. And when that happens, it’s time to mix up a cocktail. When thinking about mix-ins, stick with flavors that will complement the sweet, crisp taste of cider — warm cinnamon, simple fruit juices and sparkling wine are good places to start. Read on below for more ideas, and find Food Network’s top-four apple cider cocktails from Giada De Laurentiis, Alex Guarnaschelli and more chefs.
4. Sparkling Apple Cider Punch — The beauty of Nancy Fuller’s crimson-colored cocktail is that once you prepare one batch of this sparkling cider-cranberry punch, guests can help themselves to it, so you don’t have to prepare cocktails all night long.
3. Spiked Apple Cider Cocktails — For a fresh finish, garnish this rum-laced cocktail with a skewer of apple chunks.
by Caitlyn Callegari in Recipes, Shows, October 1st, 2014
There’s no doubt oats are a healthy food. After all, they’re packed with soluble fiber (the kind that helps lower your cholesterol and helps keep your blood sugar from spiking) and they’re relatively low in calories (1/3 cup of dry oats clocks in at 100 calories). They also give you a smattering of B vitamins and minerals (including a whopping amount of manganese, which you need for healthy bones). But if you’re finding yourself bored by the regular old morning oatmeal with brown sugar, it’s time to embrace new ways to eat oats.
Steel-cut oats are the perfect backdrop for savory toppings. A fast option is topping it with a dollop of peanut butter, a squirt of sriracha and some diced pineapple. Or bring steel-cut oats to the brunch table by topping with sauteed onions and peppers, cilantro, black beans and queso fresco. You can go the route of cooking steel-cut oats in a slow-cooker overnight, or try quick-cooking steel cut oats to work them easily into a quick meal.
by Amy Reiter in News, October 1st, 2014
Tater Tots have long been a side dish darling, with the versatility to accompany nearly any meal, from breakfast to dinner. But in this week’s Chopped Dinner Challenge for Chicken and Tater Tot Casserole, those craved-after Tater Tots serve as the basket ingredient, and that means they’re being upgraded to the main dish. As the Food Network Kitchen chefs point out, this meal is a perfect, crunchy substitution for a typical pot-pie dish.
by Joseph Erdos in Shows, October 1st, 2014
Do you crave healthy stuff like yogurt and fresh fruit in the morning and then, as the day wears on, hanker for greasy, fatty, sugary foods like french fries and cookies at midnight? It might help your mood (if not your calorie count) to know that you are not alone.
Data collected by the consumer technology and wearable device company Jawbone indicates that most people start the day focused on eating dairy, fruit and grains. Then, as the hours creep by, our desire for those foods declines, and our interest in foods rich in oils, fats and sugars rises. Those less-healthy cravings hit a bump at about 4pm (“Snack Time!” Jawbone’s number crunchers note) and rise precipitously after 8pm, peaking between about midnight and 4am before declining in time for breakfast the next day.
by Joseph Erdos in Shows, October 1st, 2014
Winning Season 2 of Rachael vs. Guy: Kids Cook-Off for Gibson was pretty amazing, to say the least. This talented 12-year-old blew the competition away with his final presentation and a dish that won him high praise from the judges, including Curtis Stone, one of Gibson’s culinary idols. FN Dish chatted with Gibson at Alstede Farms, the setting for one of his three videos (you can read that interview here). There we talked about all that led to his winning his own Web series and what it was like competing.
But there was so much to talk about that it was impossible to cut the subject off at just his time on RvG: Kids and The Jersey Shore Kid. We wanted to find out more about how this young chef got into cooking in the first place, where his inspiration came from as a kid who began dabbling in recipes at age 7, and what keeps him still in the kitchen to this day — not to mention his dreams for the future as a chef.
Here’s Part 2 of our Interview with Gibson
When it comes to the holidays, baking has become an integral part of the tradition of celebration. But in Food Network’s new series, it’s turning into downright competition.
In Holiday Baking Championship, premiering Sunday, Nov. 9 at 9|8c, eight home bakers will get the chance to show off their sweet skills and holiday traditions as they compete for the grand prize of $50,000 and the title of Holiday Baking Champion. Whether they’re baking cookies, pies, fruitcakes or gingerbread houses, these bakers represent the best of the best when it comes to creating holiday sweets that can stand up to this festive competition, hosted by Bobby Deen, and the serious judging from a panel of experts: Duff Goldman, Nancy Fuller and Lorraine Pascale.
Each week’s challenges will narrow down the field of bakers until just one remains to claim the championship title. Holiday baking just got a lot more competitive.