by Nikhita Mahtani in Recipes, August 18th, 2014
by Sally Wadyka, August 18th, 2014
Trying to pick a protein source that isn’t tofu for vegetarian meals can be frustrating, which is where quinoa comes in. It has a slightly nutty taste and can easily be topped with a number of seasonings, which adds to its versatility. Packed with flavor, quinoa is the ideal pick when it comes to a weeknight dinner.
In this Quinoa and Vegetable Stuffed Peppers recipe from Rachael Ray, the quinoa is cooked with garlic, chiles, mint leaves and basil to give it a burst of flavor and is topped with feta cheese for a tangy twist. Vegetables like eggplant and zucchini give it an additional nutritional boost, and it is then stuffed in olive oil-roasted peppers for a colorful, tender dish.
by Lawrence Bonk, August 18th, 2014
It’s a cruel fact: Many of the foods that are potentially good for us also have names seemingly designed to trip us up. Who among us did not have the red-in-the-face moment of learning that quinoa wasn’t pronounced “kee-noah”...
by Foodlets in In Season, August 18th, 2014
New York City’s Momofuku Milk Bar is something of an institution, serving up wacky desserts to both tourists and native New Yorkers at each of its four (five if you count Canada) locations. They are known for decadently delicious cookies, pies and, of course, a whole line of menu items that are made from cereal milk. Never known to rest on their laurels, this treat haven is turning a good portion of their menu into soft-serve ice cream.
That compost cookie you’ve always liked? You can now get it in soft-serve. Their infamous candy bar and crack pies? Bam, soft-serve. Their unique take on the humble birthday cake? You know the drill. Soft-serve. You can also get each soft-serve cone or cup swirled with, of course, some cereal milk.
You had better act, relatively, fast. This menu will only be around for the next few months, at which point the Momofuku Merlins will cook up something else.
by Nikhita Mahtani in Shows, August 17th, 2014
When a recent trip to the farmers market left me with more peaches than I could get through before some pushy fruit flies set up a serious colony, I did what first sprang to mind: I made a peach crisp. And it was delicious. But just as the last crumbs were gobbled up, a new question loomed: What am I going to do with the other 50 peaches in this box? That’s when I started hunting for delicious ideas and found these.
1. Grilled Chicken Breasts with Spicy Peach Glaze (pictured above): The sweetness of fresh peaches meets just the right amount of heat in this one from Bobby Flay.
2. Fresh Peach Cake: Think of a pineapple upside-down cake, but even more decadent because this is a recipe from Ina Garten — one I can’t wait to make.
3. Grilled Peach Salad with Balsamic Bacon Vinaigrette: Looking to spice up your favorite leafy greens for lunch? Try the magic of crispy bacon plus juicy peaches on top.
by Joseph Erdos in Shows, August 17th, 2014
It was a double-whammy this week on Cutthroat Kitchen
, with host Alton Brown
creating an elaborate sabotage that hit not only one, but two chefs with the biggest set ever created on the show. In the TV dinner round, two chefs had to do all of their cooking and prep in a 1974 version of Alton’s living room, complete with a couch, television, coffee table and even a smiling photo of Alton himself.
Chef Mitch won this challenge for a whopping $9,100 and gave it to his opponents. “Would you have been OK with this?” asked Alton to judge Jet Tila on this week’s After-Show. “With four components here — a dessert, a starch and a protein, a little tough. So no, I wouldn’t have been OK with this one,” said judge Jet.
Click play on the video above to see the living room up close, and hear judge Jet’s reaction.
by Nikhita Mahtani in Community, August 17th, 2014
On the Season 5 premiere of The Great Food Truck Race, eight teams of food truck rookies began the cross-country competition in Santa Barbara, Calif., but they soon found they would be moving their trucks to Venice in a Speed Bump challenge. What they didn’t know was that it would also become their first Truck Stop challenge, with Tyler sending special guests and food truck experts to taste test each of their signature dishes. Unfortunately one team wasn’t able to roll with all the challenges, and along the way, a number of small missteps added up to a major failure in getting out their main product. FN Dish has the exclusive exit interview with the first team cut from the race.
Find Out Which Team Was Eliminated
by Silvana Nardone, August 17th, 2014
For an easy weeknight meal, soup is your best bet. It is also extremely versatile and can be made with any number of ingredients, depending on your mood. For a warming and comforting treat that’s as perfect for summer as it is for winter, look no further than Ree Drummond‘s Best Tomato Soup Ever. The heavy cream, sherry and sugar give the recipe a pop of flavor and balance the acidity of the tomatoes. This relaxing recipe is the ideal pick for this week’s Most Popular Pin of the Week.
For more feel-good recipes, check out Food Network’s Let’s Cook Comfort Food board on Pinterest.
Get the recipe: Best Tomato Soup Ever
by Maria Russo in Recipes, August 16th, 2014
No need to pigeonhole a perfectly good chilled tomato soup to its classic definition. Instead, let go of your preconceived concepts and you’ll see gazpacho was just waiting to break loose.
Charred Tomato Gazpacho (above, from Food Network Maga...
by Dana Angelo White, August 16th, 2014
While hectic weeknight schedules might make it difficult to embrace cooking with your kids on Monday through Friday, lazy weekends — especially in the summer — are often an ideal time to let little ones try their hands in the kitchen. This morning on an all-new episode of The Kitchen, the co-hosts celebrated young chefs and introduced a series of must-try bites that kids of all ages would be eager to both assemble and enjoy. Just in time for the last few weeks of summer, FN Dish has rounded up even more kid-friendly eats and drinks to help parents make the most of this fleeting carefree season. Read on below to find savory and sweet picks to try out with your kids at home.
It’s no secret that kids have a penchant for chicken fingers, and in her recipe for Parmigiano and Herb Chicken Breast Tenders (pictured above), Rachael dresses up the kid-approved classic in a flash. Ready to eat in only 35 minutes, her chicken dinner features chicken breasts dunked in a mixture of crunchy panko breadcrumbs and nutty Parmesan cheese, which helps achieve a crispy coating on the outside. Round out the plate with spaghetti topped with a tomato-garlic sauce to complete the meal.
With the middle of August somehow already here, fans of open-flame cooking are right to embrace the last stretch of grilling season with as much fervor as possible. But is it possible to fire up the grill without flaring up the health risks?