What better way to bid farewell to summer than with a bowl of delicious ice cream? Here, rich, creamy macadamia nuts are blended with fresh blackberries to create an irresistible marriage of texture and flavor. Most dairy-free ice creams are made w...
It’s impossible to go wrong with fondue. You can go the savory route and dunk chunks of bread into a bowl of thick and velvety melted cheese, or you can opt for the sweet variation and dip strawberries, marshmallows and other goodies into a warm pot of chocolate. Both options are deliciously decadent, but which is better?
Food Network Magazine wants to know which side you’re on: chocolate or cheese. Vote in the poll below and tell FN Dish what type of fondue you prefer.
I don’t believe food should be contained in the cafeteria. I think it should be brought to class — in the form of notebooks! So I’ve rounded up a few of my favorite fruit-, sugar- and treat-inspired notebooks (like the ones above from Palas Pandiras) that’ll make you (or your kids) hungry for knowledge.
Although summer’s juicy tomatoes and sweet peaches are nearly a thing of a past, fall brings with it an abundance of produce too: Welcome to the season of crisp apples, golden sweet potatoes and a myriad of squash, like kohlrabi, acorn and butternut. A bell-shaped squash with a thick skin, butternut squash shines in dishes from creamy soups and simple salads to rich purees and hearty casseroles, like Food Network Magazine’s Gnocchi with Squash and Kale (pictured above).
The beauty of this one-pan supper is that it starts with store-bought potato gnocchi, which means that the dish can be on the table in as few as 35 minutes. After sauteing the squash in a buttery mixture with garlic and sage, add the kale and gnocchi, then top with a blanket of nutty Parmesan cheese and finish in the broiler for a cheesy, comforting family-friendly dinner ideal for busy weeknights. Since this pan moves from the stove to the broiler, be sure to start with an oven-safe pan.
For the Cutthroat Kitchen judges to be wowed by a dish in front of them, the offering must be not only appealing to the eyes and tastes, but it must be at least somewhere reminiscent of the classic rendition of the challenge dish. When it comes to crispy rice treats — those gooey, marshmallow-laced desserts mixed with rice cereal — the need for a crispy element is baked right into the name, so it’s no surprise that when Alton Brown auctioned off a sabotage that would threaten that crunchy texture, chefs had every reason to be concerned.
Instead of cooking with true crisp rice cereal, one competitor would be forced to work with soggy, milk-soaked cereal. How could he or she resurrect the crispy texture from such a limp state? Is it even fair to ask a chef to make crispy rice treats with mushy cereal? It turns out that it is indeed possible to turn out a solid finished dish, as the Cutthroat Kitchen culinary team tested this sabotage before Alton opened it up for auction.
Packing a school lunch has a bad reputation, but it doesn’t have to be so hard — and the results can be very sweet. Here are a few of my favorite gadgets that easily make all the difference between a so-so lunch that comes home half-eaten and a special little treat kids can’t resist.
1. Bento Boxes: It’s simple to pack a balanced lunch when you have several compartments to fill with something different. Planet Box is the most-expensive line, but with a stainless-steel box that comes in a cushy (and customizable) case, it’s hard to beat. Our favorite plastic (and more affordable) version is EasyLunchboxes, which are BPA-free and also come with cooler bags in every shade of the rainbow.
2. Our Favorite Water Bottles: Oh, the leaky water bottles. If I could have a refund for all the sippy cups, water bottles and novelty glasses we’ve bought for our brood, college would be paid for already. Along the way I’ve figured it out. This is the only kind of water bottle we’ll buy going forward: The Bubba bottle is made of stainless steel, isn’t overpriced, is dishwasher-safe and hasn’t leaked a drop yet.
On this week’s episode of The Great Food Truck Race, the teams headed to St. Louis. Right away Tyler Florence had the rookies start on their Speed Bump challenge, which would have them earning their seed money for a change. In a surprise twist, Tyler visited each truck to do some quality control and found everyone’s dishes were lacking. The next day he sent the teams out on a Truck Stop cooking challenge, the reward of which had the potential to save one team from elimination. Unfortunately it didn’t play out that way. FN Dish has the exclusive exit interview with the latest team cut from the race.
Let’s face it: Fall is almost here. And while warm weather will be missed, the addition of apple and pumpkin back into our repertoire is more than welcome. This week’s Most Popular Pin of the Week is a comforting rice pudding made with 2-percent milk and sweetened with honey for a satisfying treat that won’t weigh you down.
For more fall-focused recipes, check out Food Network’s Let’s Get Seasonal: Fall board on Pinterest.
Get the Recipe: Pumpkin Rice Pudding