by Marisa McClellan in Entertaining, Holidays, December 21st, 2012
by Janel Ovrut Funk, December 21st, 2012
When I was younger the thing I loved most about the holiday season was the dizzying array of cookies, candies and breakfast cakes that would suddenly appear in the our house. A practiced food sneak, I’d spirit away frosted sugar cookies and waxed paper-wrapped caramels and eat them in the luxurious privacy of my bedroom closet.
My parents were on to my sugar-seeking ways and would do their best to conceal the best of the treats from me so that I didn’t eat them all in a single day (I’ve since learned much about moderation). The one thing they never needed to tuck behind the cereal boxes on top of the refrigerator was the gingerbread. A yearly gift from our next-door neighbor, it was dense, heavy and smelled just slightly of bourbon. It was clearly not a cake for kids.
But as so often happens in life, my tastes have evolved over the years. The cookies I once craved now seem disgustingly sweet and that gingerbread I scorned appeals to me more than ever. That original recipe is long since gone (our neighbor died when I was 13), but I’ve spent the last few years searching out a similarly solid, barely sweetened cake to make and give out during the holiday season.
Before you mix your batter, read these tips
by Joseph Erdos in Shows, December 21st, 2012
‘Tis the season for festive holiday drinks like eggnog and hot cocoa. But if you’re avoiding dairy, whether for dietary, ethical, or food allergy reasons, you don’t need to feel left out this holiday season. Each year a new crop of festive hol...
by Joseph Erdos in Holidays, December 20th, 2012
If you can’t wait until January 6 to start watching the new season of Rachael vs. Guy: Celebrity Cook-Off, then today is your lucky day. FN Dish has a sneak peek just for you (click the play button above to watch).
As you’ll see, Season 2 has got a lot more to it than just cooking. These celebrities are in for a ride.
Don’t forget to tune in on Sunday, January 6 at 9pm/8c to watch the premiere. And keep coming back to FN Dish for exclusive interviews and behind-the-scenes previews.
by Katie Cavuto-Boyle, December 20th, 2012
Everyone has their own personal wish list of gifts when it comes to holiday time. You know, it’s that list you keep in the back of your mind of gifts you hope your friends and family members will get you. It’s that hope for a gift you’ve wanted that makes the receiving of it even more special and exciting — even if it took a lot of hint dropping.
Food Network celebrity chefs are no different — they too have wish lists that include culinary gadgets, tools and appliances that they’re hoping to get under the tree on Christmas. FN Dish caught up with some of them to find out what’s on their wish lists this year, what kind of gifts they’ve loved receiving in the past, and what items they would give as gifts.
See the celebrity chefs’ wish lists
by Maria Russo in Recipes, December 20th, 2012
Healthy Holiday Must-have #1: The UP wristband tracker is a sleek, easy to wear movement and sleep tracker that when paired with the app gives you legit feedback on your day-to-day lifestyle. ($99, https://jawbone.com/up)
Why it made the list:
by FN Dish Editor in Shows, December 20th, 2012
It seems like almost every few months there’s a day creeping up on the horizon that is predicted to be the end of time. Just a few weeks ago, there were doubts that we’d make it past 12-12-12. Luckily, we did. The next doomsday forecast lists tomorrow, December 21, 2012, as the end of the world, as that’s when one cycle of the Mayan Long Count calendar is said to conclude. Whether or not you believe the theories behind that prediction, one thing is certain: We could potentially have just hours left to eat.
If today is the day before the world ends, then the time is now to get your fill of favorite foods, to throw caution and diets to the wind and indulge in the most over-the-top, sinfully decadent meals you can. Let yourself enjoy those meals you’ve deemed once-in-a-while treats. Relish in second — or third — helpings of your most beloved recipe. Why not? Check out some of Food Network’s most decadent, comforting meal ideas below, then tell us in the comments: What must-have meal is on your end-of-the-world menu?
by Dana Angelo White, December 20th, 2012
On Rachael vs. Guy: Celebrity Cook-Off, eight celebrities will be competing for a chance to win $50,000 for their favorite charity. Meet the celebrities and find out which organization each is playing for. And don’t forget to tune in for the Season 1 premiere on Sunday, January 1 at 9pm/8c.
See which charities the celebrities are playing for
by Guest Blogger in Holidays, How-to, December 20th, 2012
Instead of passing out cookies this year, try gifting a DIY cookie kit. Pre-measured dry ingredients, plus a few extras make baking a batch of oatmeal cookies a cinch.
Oatmeal-Raisin Cookie Jar
Cookie recipe adapted from Ina Garten’s Raisin Pecan...
by Maria Russo in Shows, December 19th, 2012
By Ron Ben-Israel
I once made a few cakes for dessert — some coffee cakes. The recipe that I tried was not accurate; it said butter the pan, but should have said butter then flour the pan. Half the cake came out and half of it didn’t, and it had a big crack on the side.
So if a cake flops, what can you do to save it? If the cake is supposed to be frosted, then don’t worry about it. Just cover it with frosting. It will still be delicious. If it’s like a coffee cake, which doesn’t get frosted, preslice and serve it plated with a scoop of ice cream or whipped cream and berries.
Always remember this rule of thumb
When Robert Irvine arrived at Rising Sun Bistro in Kalispell, Mont., he learned that this French food-focused eatery was nearly $500,000 in debt. On top of that, it was being run by three owners, Jennifer Griffith, Peggy Kirby and Sally Racine Truscheit, who couldn’t put their strained relationship aside to effectively run the business. In just two days and with only $10,000, Robert and his Restaurant: Impossible team put new life into Rising Sun, adding fresh, authentic French offerings to their menu, revamping the interior design and working with Jennifer, Peggy and Sally to mend their partnership and begin to ease their debt. We checked in with Jennifer a few months after the renovation to find out how the restaurant is doing today.
Since the transformation, she tells us, sales at Rising Sun have increased nearly 27 percent and diners have been pleased with the updated French-inspired decor and communal table that Robert and his team created.
While Rising Sun is no longer serving breakfast, its dinner menu has stayed largely the same since Robert left. Jennifer says that they’ve added “a cod dish, pasta [and] boeuf bourguignon” to their list of offerings, but she notes that Robert’s “brie and caramel is a big seller.”