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The health benefits of beans are extensive. Canned varieties make for quick recipes, plus you can̵...
It’s Thursday, and while that means everyone is just one day away from the weekend, it also means it’s time to throw back — to an earlier period in Food Network’s history. Check back on FN Dish every Thursday to find the latest #tbt of your favorite chefs and get a retro look at their earliest days on TV.
In his latest two series, The Great Food Truck Race and Food Court Wars, Tyler’s shining the spotlight on two relatively young culinary trends: mobile eateries and food court dining. But before he was traveling coast-to-coast with food truck rookies or helping aspiring entrepreneurs launch their own shopping mall restaurant, he was teaching kitchen basics on How to Boil Water and rescuing home cooks on Food 911, two of Food Network’s earliest programs.
Premiering in the early 1990s, How to Boil Water was originally hosted by Emeril Lagasse, but eventually Tyler took over, and soon he was the “teacher” advising his co-host, Jack Hourigan, on how to make classic favorites like Teriyaki Chicken Wings and Scalloped Potato Gratin. He introduced seemingly difficult cooking techniques with ease and made the kitchen approachable for novice chefs, something he continued to do when he took his passion for teaching into viewers’ homes on Food 911.
There’s one in seemingly every family: That guy or gal who’s known unofficially as the “chef” and is constantly called upon to bake relatives’ birthday cakes, cater impromptu gatherings, host holiday suppers and bring the featured recipe to a potluck. They’re passionate about spending time in the kitchen, look forward to experimenting with new recipes, flavors and ingredients, and they’re unapologetic Food Network fanatics. If this sounds like you, then Food Network wants to hear from you.
The network is currently casting for a brand-new upcoming series that will show off the cooking chops of amateur chefs from around the country. But to be successful on the new show, it won’t be enough to simply follow a recipe. Home cooks must work alongside favorite Food Network stars, and together these regional teams will face off against one another in a series of fierce culinary competitions. At the end of the contest, a single amateur chef will ultimately be named America’s best home cook, earning coast-to-coast bragging rights and a generous cash prize.
I think it’s about time we in the test kitchen came clean: We’re obsessed with freeze-dried fruit. You will find it in our awesome Strawberry Cereal Treats (pictured above) in the October issue of Food Network Magazine, and you’ll see it in some upcoming issues too. Freeze-dried berries, peaches, pineapple and other fruit are popping up in more and more stores across the country. The packages can seem a little pricey considering they contain only about an ounce of fruit, but when you consider how much the fruit must have weighed before it was freeze-dried, the price really isn’t so bad. And believe me when I say that each little fruit packs a ton of flavor — it’s intense.
I’m an Italian girl at heart. Only half by birth, but 100 percent when it comes to food. Take eggplant rollatini for example–a classic, baked Italian dish that boasts eggplant slices stuffed with ricotta and mozzarella cheese and then rolled...
From the pumpkin lattes being brewed at your local coffee shop and the crunchy pumpkin seeds being scraped out of jack-o’-lanterns to those ubiquitous cans of pumpkin puree on grocery store shelves, the classic fall flavor is seemingly everywhere right now, with so many ways to put this seasonal ingredient to good use. While pumpkin pie is a deliciously traditional way to celebrate this autumnal favorite, there are indeed other ways — both sweet and savory — to enjoy pumpkin, and for nearly all of them you can rely on that store-bought puree to save time in the kitchen. Check out Food Network’s top-five pumpkin recipes below to find inspired lunch, dinner and dessert ideas from Rachael, Anne, Robert, Sunny and more Food Network chefs.
5. Pumpkin Soup with Chili Cran-Apple Relish — Smooth and creamy, Rachael’s rich bowls are finished with a sweetened mixture of chopped apples and onions, plus chewy cranberries and a pinch of chili powder for subtle spice. Click the play button on the video after the jump below to watch Rachael make it.
4. Pork-and-Pumpkin Chili — Chipotle peppers in adobo add a smoky flavor to this big-batch chili, made with tender pork shoulder, pumpkin puree and fresh greens, then topped with cool pumpkin-laced sour cream for a refreshing bite.
Our kids love eggs. We make hard-boiled eggs with bunny faces for breakfast and snacks all the time. But now we’ve moved on to a lunchtime classic: egg salad sandwiches. The kiddie update? Pickles. These sandwiches are simple: just eggs, real mayonnaise, a squirt of mustard and diced dill pickles. High-protein, easy to prepare and even easier on your wallet, these have become a lunchtime staple for the preschool set at our place. Try them with your kids this week.
In North America, the pomegranate season runs from late summer until early winter, making now the perfect time to start incorporating jewel-like pomegranates into meals and snacks. This dish has just four main ingredients (not including oil, salt an...