by Maria Russo in Shows, September 29th, 2013
by Joseph Erdos in Shows, September 29th, 2013
No matter the competition, judges aren’t shy about their desire to receive thoughtfully plated dishes. After all, the saying goes that we eat with our eyes before our mouths, and it’s important for food to look as appetizing as it tastes. But oftentimes contestants take the notion of inspired plates too far, opting to include edible — or not — garnishes atop their offerings. In a supposed effort to showcase their commitment to elegance and simple visual appeal, they end up self-sabotaging what would have been a fine meal with unnecessary toppings.
A frequent judge on Cutthroat Kitchen and Iron Chef America, Simon Majumdar knows what he likes to see on a plate, and superfluous finishes is not on his list of must-haves. In this week’s battle, several chefs learned the hard way that too much of a garnish — or the inclusion of something inedible — could be disastrous, as he explained on Alton’s After-Show. “Putting … what was for all intents and purposes a Christmas tree atop your steak is not a good idea,” Simon said of the oversize sprig of rosemary on one contestant’s steak. “Chefs really need to learn how to garnish when they’re doing a competition like this.”
by Joseph Erdos in Shows, September 29th, 2013
On tonight’s finale of The Great Food Truck Race, three teams put in their last push to make as many sales as they could while battling challenges thrown at them by Tyler. However, only two teams made the last leg of the race, as one was eliminated right in the middle of the episode. The final two teams did their best to secure prime locations in Arlington, Va., and then in Washington, D.C. But by the end it was clear that one team had succeeded in accomplishing Tyler’s final challenge. Would that put them in the path for the win, or would the other team’s sales beat them to the punch? FN Dish has the exclusive interview with the winning team.
SPOILER ALERT: Find out who won
by FN Dish Editor in Community, September 29th, 2013
On tonight’s finale of Rachael vs. Guy: Kids Cook-Off, the kid chefs cooked a family-style meal for a group of celebrity chefs who were led to believe that they were eating food cooked by adult contestants from Celebrity Cook-Off instead. Jaws dropped once the curtains were drawn to reveal eight little kids. After the guest judges evaluated each kid’s show pitch, it was time for tallying up the final scores. With an award of a Web series on the line it was a close race, but only one kid could win the ultimate prize.
SPOILER ALERT: Meet the winner and watch the new Web series
by Robin Miller, September 29th, 2013
If you’re looking for a way to incorporate more veggies into the little ones meals, try roasting them. Here, Tyler Florence relies purely on honey for sweetness when it comes to his simple roasted sweet potatoes — this week’s Most Popular Pin of the Week. Don’t be surprised when your family asks for seconds.
For similar inspiration for healthy kid-friendly recipes, visit Food Network’s Kid-Friendly Meals board on Pinterest.
Get the recipe: Roasted Sweet Potatoes with Honey and Cinnamon
by Toby Amidor, September 29th, 2013
If mushrooms aren’t a regular part of your weekly menu, you might want to change your routine. Considered a “low-density” food because they make you feel fuller on fewer calories for longer periods of time, mushrooms also dish up i...
by Dana Angelo White, September 28th, 2013
These days, you can’t miss the yogurt aisle. Markets now have two, three or more cases designated to this creamy delight. But with so many choices, it’s easy to become overwhelmed and confused on which is healthiest.
Added vs. Natural Su...
by Maria Russo in Family, Recipes, September 28th, 2013
If gluten-free cereal is on your shopping list, check out these tips and top brands before your next trip to the store.
Thanks to a new FDA ruling, all gluten-free products will have to meet strict criteria to be labeled as suc...
by Marisa McClellan in Entertaining, In Season, September 27th, 2013
While intricately prepared dishes with multiple components may be exciting to cook for special occasions or weekend projects, busy school nights are no time to commit to making a complicated meal. On these hectic evenings when you feel especially pressed for time, stick with all-in-one dishes to guarantee a stress-free dinnertime. These one-dish offerings have multiple meal parts — like proteins, starches and vegetables — which means that you can serve your family a complete dinner by prepping only one recipe.
Kids and kids-at-heart appreciate the creamy comfort of melted cheese and potatoes, which makes Food Network Kitchens’ Cheesy Gnocchi Casserole with Ham and Peas (pictured above) a family-friendly staple. This go-to supper is a cinch to prepare in a hurry, as there’s no need to roll gnocchi from scratch. Just pick up a package of the store-bought variety, combine with deli ham and frozen peas, then top with Swiss cheese to create a simple dinner full of tried-and-true flavors.
Keep reading for more recipes
by Food Network Magazine in Food Network Magazine, September 27th, 2013
Though I adore the strawberries, plums and peaches of summer, by the time fall rolls around each year, I am ready for apples. To me, they are a sign of cooler weather, cozy evenings and a slightly slower pace of life.
When they’re in season, I often buy apples by the half bushel. One of my favorite local orchards offers an amazing deal at our Sunday farmers market. You can fill up an entire crate of apples for $20. It means that they’re able to move a mountain of apples and I feel like I’m getting a bargain. The only trouble is that I then have 20+ pounds of apples to eat, use and preserve.
And so, I get to sorting and cooking. I fill up one whole crisper drawer with the best-looking apples for eating whole or slicing to dip in peanut butter (that is one of my all-time favorite snacks). I make applesauce, apple butter and little jars of honey-colored jelly.
Before you start baking, read these tips
Apple pie and cheddar cheese have been paired up forever, but we’re not entirely sure why cheddar has been the exclusive partner. Apple pie tastes great with almost any cheese melted on top — it’s like a cheese course and dessert in one. Try one of the types shown here: Just put a thin slice on a piece of pie and melt in the microwave or under the broiler.
Clockwise from bottom left: Blue Cheese, caraway Havarti, Gruyere, brie and aged Gouda
(Photograph by Kang Kim)