by Heather Ramsdell in Community, September 20th, 2013
by Marisa McClellan in Recipes, September 20th, 2013
September is Hunger Awareness Month. You might have noticed that the Food Network and Cooking Channel logos have Gone Orange to support childhood hunger awareness and No Kid Hungry. How can you Go Orange? You’ll find several different options at FoodNetwork.com/Hungry, but we have an idea for you if you want to take it a step further.
Inspired by the color orange and the September weather, Food Network Kitchens thought it would be a great idea to set up orange-lemonade stands — before it gets too chilly — to benefit No Kid Hungry. Orangeade stands, if you will. It’s a great opportunity to spread awareness, teach the little ones about childhood hunger and support the cause as a family. The great thing about No Kid Hungry is that every cent goes a long way. As you’ll see on their website, “every dollar you donate can connect a child in need with up to 10 meals.” In other words, if your orangeade stand raises $5, that could potentially turn into 50 meals.
What will you need? First things first: an orangeade recipe.
Get the recipe
by Robin Miller, September 20th, 2013
About a week ago, the weather in Philadelphia went from unbearably hot to blessedly cool. The air is crisp during the day and just chilly enough in the evening that socks and a second layer are necessary. After an oppressively warm, muggy summer, it is once again a joy to go outside.
I find myself making some of my normal autumn habit changes: I’ve traded my cold-brew coffee for a morning mug of hot, milky tea. Cozy scarves are back in the wardrobe rotation. And I’m making pot after pot of soup.
During the warmer months, dinnertime salads are my weeknight standby. I keep cleaned lettuce, kale or spinach in the fridge, and many nights I will top bowls of greens with chopped cucumber, tomatoes, hard-boiled eggs and cold chicken. Once the fall weather arrives, however, I am happy to swap out the salad routine for batches of soup that last all week.
In the last seven days, I’ve made creamy broccoli and cheddar, beef and red beet borscht and Guy Fieri’s Smoked Chicken Minestrone. The broccoli puree and the borscht are familiar recipes, but the minestrone was new. The recipe spoke to me because it included instructions on how to smoke chicken in your oven. I’ve long thought that home smoking was something best done in an outdoor rig, so I had to try this in-house technique.
Before you start smoking your chicken, read these tips
by Joseph Erdos in Shows, September 20th, 2013
My refrigerator is never without roasted red peppers. Not only do they add smoky, tangy depth to virtually any dish, they’re nutrient blockbusters, boasting 213% of the RDA for vitamin C per 100 grams (3.5 ounces). That’s great news beca...
by Joseph Erdos in Shows, September 19th, 2013
This weekend, Food Network has all new episodes, sure to get your creative juices flowing and your competitive spirit going. On Saturday, watch The Pioneer Woman, Heartland Table and a special wrestling-themed Cupcake Wars.
Then on Sunday, the kids on Rachael vs. Guy are inspired to create menus based on a new animated film. On The Great Food Truck Race, the remaining teams roll into Chicago and find themselves getting judged by the mayor and Mike Ditka in two difficult challenges. Then on Cutthroat Kitchen, the chefs must deal with problems that arise from the culinary sabotages that are dealt by their competitors.
More: Read about the shows
by Toby Amidor, September 19th, 2013
On tonight’s Chef Wanted, corporate Chef Ivy Stark and vice president of marketing Donna Rodriguez were looking for a chef de cuisine for the Las Vegas location of Dos Caminos, a Mexican restaurant with six locations on the East Coast. They needed someone with a strong culinary side who could also be the face of the brand on the West Coast. Anne Burrell brought in four candidates for the job opportunity, but only one was offered the position. FN Dish has the exclusive interview with the winning chef.
SPOILER ALERT: Find Out Who Won
by Food Network Magazine, September 19th, 2013
Whether you’re looking for a gluten-free pasta, trying to eat more whole grains or experimenting with ancient grains, you can find all kinds of alternative pastas lining market shelves these days. Here’s a quick primer.
by Maria Russo in Recipes, September 19th, 2013
Health experts keep telling us to eat the rainbow, but according to one recent report, we should be eating more pale produce: Mushrooms, parsnips, onions, cauliflower and potatoes are surprisingly rich in fiber, magnesium and other nutrients. “...
by Lauren Miyashiro in Entertaining, Recipes, September 18th, 2013
Football season is in full swing, and with that comes weekends spent huddled around the television watching your favorite teams face off at the 50-yard line. No matter who you’re rooting for on the field, it’s important to have a spread of touchdown-worthy eats on the sidelines of your living room to celebrate game day. While most tailgates feature a buffet of beer, spicy wings and fried jalapeno peppers — three decidedly un-kid-friendly items — it’s indeed possible to pull off a family-oriented menu. When cooking for fans of all ages, stick to tried-and-true favorites plus finger food classics, and if you’re concerned about the heat levels in any dish, simply adjust the spice to taste. Check out Food Network’s top-five family-friendly tailgate recipes below to find a mix of sweet and savory picks that are sure to win cheers from your guests.
5. PB&J Chocolate Bars — Take the classic combination of peanut butter and jelly to the next indulgent level by making layered dessert squares, featuring a buttery peanut-cocoa base, a filling of grape jelly and sweetened peanut butter, and a chocolate glaze topping.
4. Meatballs a la Pizzaiola — Giada bakes a surprise inside each one-bite meatball: a cube of creamy mozzarella cheese that becomes soft and deliciously gooey when bitten into.
Get the top-three recipes
by Allison Milam in In Season, September 18th, 2013
I used to be indifferent to football. These days, however, you can find me sporting an Eli Manning jersey and checking stats for my Fantasy team. Perhaps dating a diehard Giants fan and living with two guys has influenced my change of heart. But really, I think it’s the food that won me over. There’s an unspoken rule that all food eaten on Sunday should be of the comfort food variety, and I’m OK with that. An excuse to eat nachos, wings and brownies? Count me in.
For a recent Sunday night game, I made cinnamon-sugar soft pretzels. Chewy, with a slight crunch from the buttery sugar coating, they tasted just like the famous ones that tempt you at malls and airports — and they smelled equally amazing. Even after a quarter filled with fumbles and turnovers, my frustrated friends couldn’t help but be giddy while my pretzels baked in the oven.
This week, FN Dish is trading in the grill-kissed ears of corn and pitchers of iced tea for the comforting dishes of early fall. And, hey, who’s complaining? To ring in the crisp air, pumpkin lattes and all that screams fall, we’re turning to the potato to reintroduce our favorite seasonal recipes.
As an ingredient, the potato straddles the line between french fry and mashed potatoes, so it’s the perfect ingredient to usher us into these first days of fall. Each of these potato dishes will remind you of all that we’ve been missing. Many are rich — and all are comforting.
When pureed, potatoes make for a mean soup. Smooth and filling, Ina’s Roasted Potato Leek Soup is nice and elegant, and it works as the idyllic dinner party starter. Food Network Magazine’s Curried Sweet Potato Apple Soup is perfect for a special family meal, especially during those first few weeks of the school year. As for Alton’s Leftover Baked Potato Soup, leftover baked potatoes are reborn in a soup that’s silky, luxurious and super rich.
Get more potato recipes from friends and family