by Lawrence Bonk, August 28th, 2014
by Alia Akkam, August 28th, 2014
Do you have a souped-up grill currently resting in your back yard? It probably got a lot of use this summer, with copious “oohs” and “ahhs” from your friends and neighbors. However, no matter how many trinkets you have affixed to your mega-grill, it probably pales in comparison to this roving, and ridiculously patriotic, monster grill.
by Nikhita Mahtani in Recipes, August 28th, 2014
They used to be the stuff that fueled childhood nightmares: forkfuls of overcooked broccoli or endless orbs of bitter Brussels sprouts that had to be endured in order to tackle, finally, the chocolate ice cream. But today’s renditions of gree...
by Maria Russo in Shows, August 27th, 2014
It’s almost time to pack the kids up for school again, and that means making mounds of school lunches. But PB&J sandwiches can take you only so far. For a new twist on a classic ingredient that kids and adults love, look no further than the Peanut Butter series on FN Dish. For the next four weeks, we’ll be giving you inventive recipes that let you incorporate peanut butter into all your meals — from breakfast to dessert — for the entire family. We’re starting with the most-important meal of the day: breakfast.
by Jamie Lisanti, August 27th, 2014
While Robert Irvine is no stranger to unusual and unfortunate scenes after years of Restaurant: Impossible missions, nothing could have prepared him for what he saw when he pulled up to Portland, Maine’s Uncle Andy’s Diner: owner Dennis Fogg dressed in an ape costume with a poster advertising his business. “He’s just trying to get people’s attention,” Tina Fogg, Dennis’ wife and the co-owner, explained to Robert. When Dennis isn’t turning heads at the restaurant, he’s performing as a standup comedian, but as Robert explains of Uncle Andy’s, “I can see that Dennis likes to joke around, but what I see in front of me is no laughing matter.” He had only two days to work and a $10,000 budget to overhaul the interior at the family-run restaurant, rework the eatery’s menu and improve Dennis’ professional demeanor while working. Read on below to hear from Dennis and find out how his business was faring a few months after Robert’s intervention.
“They are, right off the hook, four to five times better than before Restaurant: Impossible,” Dennis says of the financials at Uncle Andy’s. He adds that in order to accommodate larger parties, “We installed booths to increase seating by 15.”
by Joseph Erdos in Recipes, Shows, August 27th, 2014
Ah, Labor Day. That bittersweet moment of conflict between a blissfully long weekend and the end of lazy days, white jeans and vacation. Savor the final lazy days of backyard barbecues with these Mini Burger Cupcakes. The first trick to authentic-looking sliders is a golden cupcake muffin topped with a sprinkle of sesame seeds, to resemble the soft bun. The meat patty can be made with chocolate icing, or if you’re feeling adventurous, a pan of brownies cut into circles. Add shredded lettuce (green-tinted coconut flakes) and swirls of ketchup and mustard (red and yellow icing) for a well-dressed burger that you can make long after barbecue season is over.
by Amy Reiter in News, August 27th, 2014
Nuts rarely make it out of dessert territory, but when you think about the great texture they offer, then you might realize how well they can work in savory preparations, like this recipe in this week’s Chopped Dinner Challenge. Hazelnuts are getting their due, chosen by the chefs of Food Network Kitchen as the basket ingredient for this week. Besides the texture, hazelnuts have a sweeter flavor — unlike, say, walnuts or almonds. We’re not saying this recipe will take the place of your favorite jar of hazelnut-chocolate spread, but it might be a dinner contender. The pulverized hazelnuts in this Hazelnut Chicken recipe along with extra-crispy panko breadcrumbs will become your new favorite breading for fried chicken.
by Ricky Smith in Shows, August 27th, 2014
Most of us probably don’t think of lobsters as coming in a variety of ultrabright colors. And, in fact, they usually stick to pretty much the same old muddy olive-brownish palette, at least until they cook up bright red. So imagine the surprise of Maine lobsterman Jay LaPlante and his 14-year-old daughter, Meghan, of the Miss Meghan Lobster Catch company, when they discovered this 2-pound bright-blue critter in one of their traps on Saturday morning.
Blue lobsters are extremely rare, occurring only about once in every two million lobsters, according to National Geographic. Their peculiar coloration results from a genetic defect that propels the excess production of a particular protein.
by Kerri-Ann Jennings, M.S., R.D., August 27th, 2014
Halloween Wars returns for Season 4 with all-new episodes starting Sunday, Oct. 5 at 9|8c. Fan favorites and first-timers alike will be serving up sweet and scary creations like never before to renowned cake decorator Shinmin Li and Emmy-nominated makeup artist Brian Kinney. Special guest judges, including American Horror Story’s Naomi Grossman, The Secret Life of the American Teenager’s Francia Raisa and renowned horror film producer Adi Shankar, are slated to weigh in on the teams’ pumpkin-themed displays. The supersized desserts are bigger, better and more terrifying than ever before, as the cake decorator, sugar artist and pumpkin carver on each of the five teams go head-to-head for the grand prize of $50,000. Don’t miss the exciting new season filled with sweets and surprises.
Watch Halloween Wars on Sundays starting Oct. 5 at 9|8c.
by Sara Levine in Family, Recipes, August 27th, 2014
Whether you’re packing lunch to eat in your cube or for your kids to have at school, it’s important to find things that are easy, quick and new. And regardless of your best intentions at 7:30am, the key is making something you (or your kids, spouse or cubicle-neighbor) actually want to eat once lunch time rolls around. With that in mind, here are some things you can do to make lunch prep a snap:
1) Plan your dinners with leftovers in mind: Make extra grilled salmon or chicken to add to sandwiches or salads; wrap up leftovers in single servings at the end of dinner.
2) Do some prep work on Sunday: cut up vegetables, seal snacks in individual portions or make a large tub of pasta, grains or bean.
Are your kids inspired by the tiny chefs on Rachael vs. Guy: Kids Cook-Off and the impressive contenders from Chopped Teen Tournament? Then it’s time to let them get their hands dirty in the kitchen. Food Network Kitchen came up with these easy, satisfying and safe dishes to get them started. Everyone (including parents!) will enjoy eating the final products, like these fun Taco Cheeseburgers.
Little kids can help tear the cheese and measure the salsa, while big kids can help shape and season the beef patties and shred the lettuce. Everyone can assemble his or her own taco.