by Wendy Waxman in Entertaining, Holidays, October 20th, 2012
by Maria Russo in Events, Food Network Chef, October 20th, 2012
There has always been something deliciously spooky about wire baskets. Even the quaintest Victorian type conjures up memories of my Connecticut childhood when small groups of us ventured out on Halloween, letting the owls guide our way down seemingly endless and dark winding drives to the trick-or-treat prize.
Now I love placing something orange (but not too bright) or a dulled red fruit in a wire basket as a nod to the Halloween palette. Something with an irregular shape, a root vegetable perhaps, also looks great in a black wire basket, especially when it’s sticking out through the wire.
I’ve seen black wire baskets in stores and on many websites this season, and am quite fond of the vintage pieces from any century or style: Victorian, art deco, midcentury or shabby chic. Any of these will do.
Since they have a common denominator of black wire, the styles mix well. With their various shapes and sizes, they create a wonderful focal point, either in a row or clumped together on a coffee table, or by the entrance or front steps, where trick-or-treaters or party guests will be sure to spot them.
Keep reading for DIY tips
by Dana Angelo White in Uncategorized, October 20th, 2012
Just when you thought Rachael Ray had done it all, Food Network’s own 30-minute maven and the host of Rachael vs. Guy: Celebrity Cook-Off unleashed a “pup-up” food truck for dogs in New York City last week. This mobile canine caterer dishes out not your everyday kibble but human-quality meals like Chicken Muttballs, Beef Stroganwoof and Tail Waggin’ Turkey to packs of pooches across Manhattan. These “wet” dishes are part of the Nutrish Naturally Delish line of dog foods from Nutrish, Rachael’s own brand of dog food. We were on hand at the unveiling of this never-before-seen food truck and caught up with Rachael to find out why this truck is so important to her and learn the trick to preparing dog food from scratch at home.
A passionate dog owner herself, Rachael noticed that, in recent years, animal shelters have accumulated many unwanted dogs, so she took it upon herself to support them by donating all of her proceeds from Nutrish. “This is a way to raise a lot of money to help shelters large and small get the animals adopted,” she explained. She worked with Nutrish to create recipes similar to those she feeds her own dog, Isaboo, and makes sure that all of the food produced is wholesome and safe for pets.
by Maria Russo in Family, Recipes, October 20th, 2012
Slice and roast them or steam and smash them. Sprinkle with salt and some freshly chopped herbs and the delightfully earthy flavor only gets better. Is your mouth watering yet for some fingering potatoes?
Resembling chubby fingers, this variety of s...
by Food Network Magazine in Food Network Magazine, Holidays, October 19th, 2012
School is officially in session, and just as kids may stomp their feet in protest all the way to the bus stop, so, too, might moms and dads as they face another daunting year of keeping their little learners full and healthy. As you think of the new school year and wonder how you’ll be able to do it all, look to Food Network’s Back-to-School Headquarters to help you make the grade. Each week this fall FN Dish will share can-do weeknight meals, easy lunchbox picks, after-school snack strategies and more from our best collection of recipes and tips.
This week’s back-to-school lesson takes us out of the classroom and to the athletic field. So many kids are young athletes as well as full-time students, and they often go straight from school to sporting practices or games. For most, these commitments come hours after they’ve eaten lunch and demand high reserves of energy and focus for long periods of time, so it’s important that kids have munchies on hand to sustain them until supper. But it can be tough to track down munchies that are not only healthful and filling but also easily packed. On days when you know that your child will be running from one activity to the next, send off him or her with a few of Food Network’s favorite snacks for athletes, easy to eat on the go and deliciously satisfying, too.
by Marisa McClellan in Recipes, October 19th, 2012
Kids who ring Alton Brown’s doorbell on Halloween don’t get the usual fun-size candy bar. Over the years, the Browns have handed out homemade taffy, candied apples, headless marshmallow bunnies — you name it. But of all of Alton’s Halloween creations, nothing tops his candy corn. As usual, Alton and the Good Eats team approached the project as a science experiment: They created the recipe in April but used a dehumidifier in the kitchen to mimic crisp fall air. Alton also tested every imaginable food coloring before choosing gel paste. The resulting recipe, which appears in his latest cookbook, Good Eats 3: The Later Years, is easy — and super impressive, Alton says. “When you tell people you’ve made candy corn, they say, ‘Holy cow, you made your own?!’” Plus, a lot of candy corn haters realize they actually like the stuff when it’s homemade. For the record, Alton will take his candy corn any which way. “I’m not a snob,” he says. “I won’t turn down the store-bought stuff.”
Alton says the candy corn tastes better after a few days: It dries out a little and becomes chewier, and the flavor intensifies. Find out how to make it with this step-by-step.
by Dana Angelo White in Uncategorized, October 19th, 2012
Learning to make one or two pantry meals was one of the best things I ever did for my grocery budget. These are the dishes that you can easily cook up with the slow-to-perish items that you regularly keep in your fridge, freezer and cupboards. They are lifesavers on those nights when you get home late from work and you’re on the verge of calling for takeout. Knowing that you can throw together a pasta dish or something made from rice, beans and a tasty simmer sauce will keep your fingers from dialing your local pizza joint nearly every time.
I have several recipes that can be made from my kitchen staples and I turn to them regularly, particularly as the days get shorter and colder (who wants to dash out for last-minute ingredients when the wind is whipping?).
One of my very favorite pantry meals has been a quick baked pasta dish. You cook up any short, chunky kind of noodle you have knocking around the cabinet. While it boils, you simmer together onion, garlic, a big can of tomatoes and some frozen spinach. Once the pasta is done, you stir it into the sauce, scoop the whole mess into a baking dish, top with whatever odds and ends of cheese you have in the fridge and bake just until the cheese bubbles.
Before you toast your breadcrumbs, read these tips
by Maria Russo in Food Network Chef, Shows, October 19th, 2012
Lots of sugar and fat can make this classic Halloween treat super scary. This lightened-up treat has a few tricks – homemade popcorn, a few better-for-you ingredients and smart portions.
Depending on the ingredients, basic buttery ...
by FN Dish Editor in Events, October 18th, 2012
Trisha Yearwood is back with even more Southern charm in season two of her show, Trisha’s Southern Kitchen. Join Trisha and her family in Oklahoma as they enjoy great music, delicious food and nostalgic stories. This season will be themed around celebrations such as Southern brunch, Sunday dinner and holiday gatherings. The show will feature old family-favorite recipes like Miss Mickey’s Peanut Butter Balls, a No-Baste No-Bother Roasted Turkey and even lighter dishes like Corn Flake Chicken With Apple Ambrosia that are light in calories yet still full of flavor. Tune in tomorrow at 11am ET/PT to watch Trisha create delicious meals and tell great stories while surrounded by family and friends.
We caught up with Trisha to get the scoop on upcoming episodes and she told us that looking ahead, viewers can expect the return of everything they enjoyed about her first season: simple, relaxed food and plenty of family and friends in the kitchen. She’s especially looking forward to preparing dishes like a Thai-inspired salad and Black Bean Lasagna for her husband, musician Garth Brooks.
The second annual Thanksgiving Live!, a two-hour call-in show hosted by turkey master Alton Brown, will be taking place on Nov. 18 from 12 p.m. to 2 p.m. From solutions to dry turkey and lumpy gravy to Food Network stars demonstrating helpful tips and delicious recipes, experts will be on hand to address perennial problems. Do you have a question you need answered? You can ask your question now via FN Dish, Twitter and Facebook by using the hashtag: #ThanksgivingLive, but you also have the chance to ask your question live on the actual show.
Do you want to be on Thanksgiving Live! on Food Network?
We are soliciting Skype viewers and callers throughout the country who would like to be part of our show on Sunday, Nov. 18, 12 p.m. to 2 p.m. EST.
Email the following information