by Marisa McClellan in Recipes, October 11th, 2013
by Toby Amidor, October 11th, 2013
Like so many other Americans, my husband and I eat a lot of chicken. I roast them whole, grill marinated breasts for slicing over salad, and regularly stew thighs for soups and enchiladas. Because this particular protein makes such regular appearances on our dining table, I’m always on the lookout for methods that will breathe new life into this poultry staple.
One way to reinvigorate the chicken habit is with a new marinade. I tend to be loyal to either teriyaki sauce or a slurry of balsamic vinegar, olive oil, fresh rosemary and garlic. Both are delicious, but they can get tiresome over time. So when I spotted The Pioneer Woman’s recipe for Pollo Asado, with its marinade of orange, lemon and lime juice, I felt called to give it a try.
Because I have a fairly small household, I halved the amount of chicken, but I kept the volume of marinade the same (because it’s easy enough to squeeze some citrus). After the chicken had spent a couple of hours in the fridge, I heated a grill pan in the oven (it was a rainy day and the logistics of outdoor grilling were beyond me) and cooked the chicken until it registered 165 degrees F.
Before you start cooking, read these tips
by Maria Russo in Shows, October 11th, 2013
These recipes are all sans meat, poultry and fish–but brimming with flavor from veggies, beans, herbs and nuts.
Keeping Calories in Check
Remember that it’s easy to go overboard on calories when dining on pasta. One cup of cooked spaghe...
by Katie Cavuto-Boyle, October 11th, 2013
While the bar and nightclub scene is supposed to conjure images of good drinks and even better times, many of those businesses across the country are just barely managing to pay the bills, hoping for a last-chance opportunity to be rescued from certain closure. That’s where John Green comes in. As a lauded bartender and the owner of a bar consulting company, John knows the ins and outs of the bar business, and on his all-new upcoming series, On the Rocks, he’ll use his extensive experience to give failing bar managements the skills — both in terms of mixology and beyond — they need to pour profits.
When On the Rocks premieres Sunday, Nov. 17 at 10pm/9c, John will assess all aspects of America’s most distraught bars and nightclubs by listening to their owners, scouring their billing statements, sampling their menus and evaluating their employees — all to find out why the businesses have been set up for struggle. It’s then up to John and his team to rethink the bar’s image and give the staff effective tools to turn around their business. The task won’t be an easy one, however, as the group will have to implement substantial changes swiftly, and the owners must come to terms with working in a transformed business.
by Joseph Erdos in Shows, October 11th, 2013
It isn’t rare to hear comments about the costs associated with eating healthy. But utilizing food scraps (like stale bread and carrot stems), which are inevitable in most kitchens, is one easy way to save money. Here are eight tips.
by Joseph Erdos in Shows, October 10th, 2013
This weekend, Food Network has a bunch of new shows to set you up for wonderful weekly meals and must-see competitions and battles to celebrate the fall season.
On Saturday morning, tune in to The Pioneer Woman as Ree shows off her favorite make-ahead meals. Then on Heartland Table, Amy is inspired by the outdoors to create a wonderful menu. On Cupcake Wars, bakers create cupcakes for a bridal bash. And on a special Iron Chef America, Iron Chefs Michael Symon and Geoffrey Zakarian team up against Chef Bernhard Mairinger in Battle Oktoberfest.
On Sunday morning, Rachael makes a week’s worth of recipes that put a modern spin on classic dishes. Then at night, tune in for Halloween Wars as the teams eerily reimagine fairytales that will leave you with nightmares. And on a new episode of Cutthroat Kitchen, one chef is forced to make a pie with only a pie server.
Read about the shows
by Melissa d'Arabian in Family, Food Network Chef, October 10th, 2013
On tonight’s Chef Wanted, Second Home Kitchen and Bar, a restaurant in the Cherry Creek neighborhood of Denver, needed a new executive chef. Co-founder Peter Karpinski and culinary vice president Michael Carr-Turnbough had promoted the restaurant’s previous chef and were looking for a talented newcomer to fill the void as soon as possible. Anne Burrell had 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 Allison Milam in In Season, October 10th, 2013
I have a sweet tooth, so my favorite part of a meal is dessert. In addition to being sweet and fabulous, though, dessert can be a great strategic player in helping picky eaters becoming more adventurous. And I don’t mean in the old-school “clean your plate so you can eat dessert” sort of way.
Here are five dessert strategies that I use in our household to combat picky eating:
1. Encourage an adventurous palate.
Most kids love dessert. So if you serve a child who loves cookies a new kind of cookie (say, an oatmeal chocolate chip cookie instead of her normal favorite gingersnap), she will probably dig it. And then you can have a conversation about how fun it was to try something new. (If she doesn’t go for the swap, no big deal, because dessert is an optional course; there’s no risk of you caving in and becoming a short-order cook.)
by Toby Amidor, October 10th, 2013
Put down those potatoes, people. Here at FN Dish, we’re spending a little quality time with one of the most under-appreciated veggie around: the turnip. Odds are it’s not the star of your fall spread. Heck, maybe you’ve never even cooked this root vegetable before. Well, now that turnips are in season, they’re smaller, sweeter and bound to woo you.
More closely related to peppery arugula and radishes than beets or even potatoes, turnips come with loads of benefits. Not only do turnips add a quick zip to sides, mains and more, they’re also inexpensive, meaning you can load up on them at the store. Turnips are loaded with nutrients, especially if you hang on to the greens. Saute, roast, mash or blanch your turnips. Hey, you can even take ‘em raw in a salad.
Turnips are capable of making a statement on the table. Food Network Magazine’s Turnip Gratin with Almonds (pictured above) comes out of the oven bubbling and sprinkled with toasted breadcrumbs, while Herbed Leg of Lamb with Roasted Turnips gives turnips a celebratory edge.
Get more turnip recipes from friends and family
by Dana Angelo White, October 10th, 2013
After nearly 300 people became sick from salmonella in 18 states, the Food Safety and Inspection Service (FSIS) issued a public health alert. The culprit is raw chicken produced at three Foster Farms facilities in California. Luckily, proper handlin...
From simple sides to upscale mains dishes, here’s how to get more of this tasty and budget-friendly protein into your diet.
What to look for
The health benefits of beans are extensive. Canned varieties make for quick recipes, plus you can̵...