by Maria Russo in Holidays, Recipes, October 15th, 2014
by Andrea Strong, October 15th, 2014
Even if you hardly find yourself craving sugar during the day, it seems that nearly everyone develops a sweet tooth come Halloween time, and with only a few weeks left until Fright Night, it’s not too early to indulge in scary-good tricks and treats. From creamy chocolate to the rich flavors of caramel and the chewiness of candy corn, there are surely Halloween-inspired eats to please every palate. Read on below to find Food Network’s top-five spooktacular treats from The Pioneer Woman, Alton Brown, Giada De Laurentiis and more chefs.
5. Candy Corn Popcorn Balls — With a mix of sweet and salty tastes, these candy-studded snacks are ideal for kids’ parties and adults-only bashes alike. Plus, they’re ready to eat in only 25 minutes.
4. Spiced Caramel Roulade with Ginger Cream — The secret to this comforting dessert is rolling the cake on a sugar-dusted towel, which will help the fragrant cinnamon-laced cake roll easily with a fluffy ginger filling inside.
by Lawrence Bonk, October 15th, 2014
George Mendes, the chef of the restaurant Aldea, grew up feasting on his mother’s elaborate Portuguese meals. While he went on to cook for culinary icons such as David Bouley, Roger Verge, Alain Ducasse, and Martin Berasategui, he has always remai...
by Delia Paunescu in Community, October 14th, 2014
Burgers. Some people like them simple. They want the patty itself to do the talking. Other people, however, treat them like a canvas, topping them with anything and everything they can think of. This burger is definitely in the latter camp. As a matter of fact, it’s just about the craziest burger in recent memory.
The Nerd Lunch Burger, created by Nick at Dude Foods, is a massive testament to excess. All told, it features three burger patties and the list of toppings is pretty much an average person’s entire grocery order. Are you sitting down? It’s topped with cream cheese, mushrooms sautéed in bacon fat, French fries and mustard. It’s also topped with green chiles, goat cheese, peanut butter and a fried egg. It’s also topped with onion rings, chili, blue cheese, swiss cheese and beetroot. Phew. Finally done. Oh wait. Never mind. There’s one last topping – An entire bacon cheeseburger, bun and all.
by Amy Chaplin, October 14th, 2014
What exactly did people do before Pinterest? Certainly we all lived quite easily without it, sharing recipes with friends through email and snail mail — even saving them to the handy Food Network Recipe Box. But once this addictive social platform came around, sharing the best and brightest among our gastronomic roadmaps became a snap. These days, there are pin boards dedicated to just about every food fad and culinary inclination you can imagine. So to add to the beautiful deluge, here are a few pinners we think are doing it particularly well. Read more
by Maria Russo in Contests, Shows, October 14th, 2014
If there were ever a time to add fruit to your green salad, the fall season would be it. The unbeatable juicy, crisp texture and tart-sweet flavor of freshly picked apples is the perfect contrast to robust fall greens and shaved fennel. Adding thyme...
by Maria Russo in Shows, October 13th, 2014
For the first time ever, this fall 16 of your favorite A-list chefs are coming together in the name of eviliciousness to face off in Cutthroat Kitchen‘s premiere Superstar Sabotage tournament. In the first two rounds, ___ and ___ have claimed coveted spots in the no-mercy finale taking place on Wednesday, Nov. 5, and tomorrow night a new group of chefs will battle to overcome sabotages in the third of four heats.
Just in time for this unprecedented tournament, FN Dish is giving Cutthroat Kitchen’s most-dedicated fans the chance to show their spirit by entering to win a piece of show swag. The Food Network Store has just released a brand-new collection of signature items showcasing Cutthroat Kitchen’s classic hanging-utensil logo, including custom-made chef’s coats, khaki aprons and baseball hats. Check out all of the Food Network Store’s evilicious items up for sale now.
by Foodlets in Recipes, October 13th, 2014
Robert Irvine‘s mission at Abudanza Ristorante in Wilbraham, Mass., moved him as few others have as he learned the story of owners Lou and June’s family, including their terminally ill son, LJ. After two days of work to overhaul their business and improve the managerial skills of the staff, Robert and his Restaurant: Impossible crew presented the Maravilha family with a gift of money that would help them avoid foreclosure on their home. Read on below to hear from June and find out how the restaurant and LJ are doing today.
“Lou says business is up about 50 percent,” June notes, adding that “everyone loves the decor” and that she’s especially fond of the photos on the wall. “LJ loves to see himself up there,” she says.
by Sally Wadyka, October 13th, 2014
In our house fall means two things: crisp weather and busy schedules. That’s what makes these hearty slow-cooker soups so perfect for this time of year, but that’s not all. Each of these classic soups has a tasty new twist, adding more flavor and richness, which usually means empty bowls (and happy kids) around here.
Turkey Chili: With a hint of chocolate, this mole-inspired chili is a fresh take on a cold-weather classic.
Potato Soup with All the Fixins (pictured above): Start with the humblest of ingredients — potatoes, onions and chicken stock — wait seven hours, then pile on all your favorite baked potato toppings, like bacon, cheddar cheese, chives and more.
Sure, they’ve been lurking on the shelves of health food stores for decades, but suddenly, it seems, seeds have been pushed into the limelight as the latest (and littlest!) superfoods. “Seeds give you a lot of nutritional bang for your buck,...