by Toby Amidor in Uncategorized, October 23rd, 2012
by Amanda Rettke in Holidays, Recipes, October 23rd, 2012
The second annual Food Day is this Wednesday. Thousands of events are taking place around the country to help celebrate healthy, affordable and sustainable food. Here are some fun ways folks are celebrating and ideas on how you can celebrate Food Da...
by Amie Valpone in Uncategorized, October 23rd, 2012
I recently came across Food Network Magazine‘s article about Mix-and-Match Chocolate Bark and was inspired to whip up something spooky for Halloween. The ingredients were simple, the directions were easy and the result was mouthwatering brilliance.
I decided to adapt the chocolate bark for the fall season and Halloween. I chose a dark-chocolate cookie with orange cream filling. You could use candy corn, orange marshmallows, orange-colored candy melts or any other Halloween-inspired treat.
1 (12-oz.) bag of semi-sweet chocolate chips
15 Halloween-themed cookies (like Oreos), chopping each cookie into four pieces
Keep reading for directions
by Food Network Magazine in Food Network Magazine, October 23rd, 2012
This is the dairy-free, gluten-free and vegan curry soup you’ve been dreaming of. A blend of coconut milk, tender white beans and silky pumpkin makes a creamy substitute for the butter or yogurt that is usually added to creamy soups. The toppin...
by Catherine McCord in How-to, October 22nd, 2012
Hot tips From Food Network Kitchens’ Katherine Alford:
Add a twist to sandwiches or tacos with custom mayonnaise: Mix plain mayo with citrus zest or juice, fresh herbs, chopped olives or a condiment like pesto or Sriracha. (We made chile-lime mayo for the tuna tostadas pictured above.) Keep the leftovers in the fridge, covered, for up to three days, but taste before reusing: The flavors can intensify after a day or two, so you may need to mellow it out with more mayo.
(Photograph by Christopher Testani)
by Robin Miller in Uncategorized, October 22nd, 2012
In this new column twice a month, Catherine McCord will be sharing a blend of kid-tested, mom-approved products and secrets to keeping sanity in the kitchen.
I am sure that it comes as no surprise that the room in my house in which I spend the most time is the kitchen. As a result, finding reliable kitchen tools which can perform double and triple duty is essential.
While some kids got cars, when I was 18 my mother gave me my first set of kitchen shears. And I was thrilled. Not just regular old scissors, kitchen shears are a cook’s best friend. Once you use a pair, you’ll wonder how you ever got by without them.
Here are just a few kitchen chores that become a breeze by using them:
- Trimming fat off chicken and meat
- Cutting the spine off shrimp to easily peel and devein them
- Cutting the ends off green beans
- Chopping herbs (especially chives) into tiny pieces
- Cutting open food packaging
Read more for kitchen chores that become a breeze
by Sarah De Heer in Shows, October 22nd, 2012
I never make slaw the same way twice. It’s fun to get creative and make the salad seasonal. Bagged slaw mixes are so convenient, why not? Plus, cabbage is low in calories, rich in phytonutrients and a very good source of fiber, vitamins A, C, K, B...
by Maria Russo in Recipes, October 22nd, 2012
Chef Lee Anne Wong has successfully made it to the final round of the Road to Redemption Web-series battle and this past Friday, Chef Estes also advanced, too (relive her battle below).
Making one dish in 30 minutes can be tricky, especially when you don’t know the ingredient in advance and the result has to be good enough to defeat your competitor. This was the situation for Chefs Wong and Cowan — both were seen running around Kitchen Stadium, gathering ingredients at record speeds. In between her mad dashes, viewers may have seen something shiny — Chef Wong’s golden clogs, to be exact. They caught our eye, as well. We recently caught up with her and asked her to dish on her kicks.
Chef Wong: I found a store in Venice, Calif., that does custom clogs. I figured golden clogs were the way to go. I ordered them and ended up waiting more than a month for them to be shipped to me back in N.Y. The first time I wore them I was throwing a party with Joey Campanaro at the Little Owl Venue. Needless to say, they have become my favorite pair of clogs (because I have enough clogs to outfit an entire kitchen of cooks with really small feet). They are a little beaten and worn, so I may need to send them back to get the gold leather refinished.
by Mallory Viscardi in Community, Holidays, October 22nd, 2012
When autumn hands you a bounty of butternut squash, what do you do with it? You could caramelize it with butter, roast it until tender or serve it with pasta, but you might also puree it into a thick, hearty soup. Butternut squash pairs well with other flavors of fall, like pumpkin and cinnamon, and Michael Chiarello’s Roasted Butternut Squash Soup recipe combines them all to create an in-season bowl of comfort.
To prepare, Michael first roasts butternut squash with a sweet and tangy mixture of balsamic vinegar and molasses before adding it to a pot of sautéed vegetables, coriander and a single cinnamon stick. A pass through the blender before serving guarantees that this hearty soup will turn out thick and smooth every time. For added texture, top each bowl with a dollop of creamy mascarpone cheese and a few crunchy pumpkin seeds before enjoying. Be sure to swap in vegetable stock or broth for the chicken stock to keep this meal meatless.
by Simon Majumdar in Shows, October 21st, 2012
Join us on Wednesday for a Facebook chat with Food Network Kitchens about Halloween recipes and entertaining. Bring your spooky-food questions and let us help you take the fear factor out of hosting a memorable Halloween bash.
It kicks off this Wednesday, October 24 at 1pm/12c on Food Network’s Facebook page.
Next up to compete for that final spot in Season 5 are Chef Duskie Estes and Chef Roberto Treviño, both of who know all too well the pressures of competing to become The Next Iron Chef.
Although I was already very familiar with Chef Estes and her well-voiced determination to use local ingredients, this would be my first opportunity to witness the talents of Chef Treviño. I had, however, heard terrific things about his cooking, so knew we were in for a great battle.
The look on the faces of both chefs when Alton Brown revealed that the secret ingredient was coconut was worth the entrance money on its own. They both soon recovered and set about cooking two very different styles of dish. To be exact, Chef Treviño started cooking, while Chef Estes stared at her coconut for a few minutes like it was an alien and then hacked at it with a cleaver.