by Marisa McClellan in Entertaining, Recipes, November 2nd, 2012
by FN Dish Editor in Shows, November 2nd, 2012
On Sunday night, a day before Hurricane Sandy devastated much of the mid-Atlantic, my husband and I had some friends over for dinner. We went back and forth, debating whether it was a good idea to encourage people to come out in what we were told was going to be ever-worsening weather.
After a brief consultation with the weather oracles and our invite list, we pushed on with our little gathering. I made two pots of soup. Friends brought bread, cheese, meatballs and wine. We sat around our living room for hours, munching our way through nearly all the food and appreciating the feeling of being part of a community.
When all that was left were empty bowls, a few crumbs and a cheese rind or two, I brought out dessert. Often, when faced with the challenge of choosing a dessert to serve to guests, I flounder. I waffle between making some ridiculously complicated confection that ends up tasting good but looking terrible or I choke entirely and dash out for cookies and ice cream.
Before you start baking, read these tips
by Leah Brickley in Food Network Magazine, November 1st, 2012
Get out your frying pan and sharpen your knives. IntoNow from Yahoo! is teaming up with Food Network to bring fans an interactive second-screen viewing experience with this upcoming season of The Next Iron Chef: Redemption.
Starting this Sunday, November 4, and running through December 23, each week at 9 p.m. ET/PT you can discover exclusive content by tagging The Next Iron Chef: Redemption using the IntoNow mobile app. Through IntoNow’s TV Sync feature you can follow along with the episode for exclusive quotes from the judges, behind-the-scenes photos and recipes as well as participate in live polling and trivia questions with fellow IntoNow users and Food Network fans.
Can You Capit? Fans can add a caption to their favorite moments every episode and share them online by creating memes to share on Twitter, Facebook, Pinterest and Reddit. They also can create chat groups with friends.
by Roaming Hunger in Shows, November 1st, 2012
Risotto is perfect for a special weekend dinner. Until I started working in the test kitchen here at Food Network, I would have never attempted it for a weeknight dinner. That was until Katherine Alford (Vice President Food Network Test Kitchens) introduced me to risotto made in a pressure cooker.
I was skeptical at first. Using a pressure cooker cuts out one of the most important steps: stirring and slowly adding hot stock, coaxing the starch out from rice to make a creamy, luscious risotto. But I gave the pressure cooker a try one Monday night and had risotto ready for dinner in 25 minutes. It wasn’t far off from its traditional counterpart: creamy, toothsome and took only a fraction of the time and effort. Here is how a pressure cooker works: The steam given off by liquids in a well-sealed pressure cooker is trapped, and as pressure builds the temperature rises significantly compared to normal stove-top cooking. These higher temperatures cook food evenly and quickly.
Tip: Be sure to read your manufacturer’s instructions before using your pressure cooker for the first time.
by Silvana Nardone, November 1st, 2012
Yong, Chris and Ted will soon take to the road with their new food truck, Seoul Sausage. They fought long and hard on the most recent season of The Great Food Truck Race and with their well-deserved win, their fans will soon experience their sausages and most-famous fried kimchi rice balls.
In anticipation of the big street-side debut, Roaming Hunger spoke to some friends and former contestants from past seasons of The Great Food Truck Race to help the team understand exactly what to expect. And in real life, just like in the show, there may be some bumps on the road to glory. We hope they can use this guide as a map to help drive as smoothly as possible down the road to success.
by Priya Krishna in Contests, November 1st, 2012
Confession: I had never used a slow cooker until I developed this recipe. Yes, it feels almost un-American to say, but it’s the truth. If you don’t grow up in a home where a slow cooker sits comfortably on the kitchen counter (my mom, Penny, has...
by Toby Amidor, November 1st, 2012
Having a wine bottle holder is a great way to show off a favorite bottle and add a touch of class to your kitchen. This funky wine bottle holder by Emilia Ceramics will reliably nestle your wine in between pours and serve as a great kitchen conversation piece — especially at the Thanksgiving table.
You can buy your own Zig Zag Wine Bottle Holder here or enter in the comment field below for a chance to win one. To enter: Tell us your favorite food and wine pairing in the comments. We’re giving away a wine bottle holder to three lucky, randomly selected commenters.
Read official rules before entering
by Mandy Major in Food Network Chef, October 31st, 2012
This is going to be our toughest food fight yet! Two natural sweeteners pitted against each other – it’s a very difficult decision.
Most agave nectar is produced from the blue agave plant grown in desert regions like the hilly areas in Mex...
by Allison Milam in In Season, October 31st, 2012
Her fame may be relatively quiet — she doesn’t have a line of cookware, there isn’t a namesake restaurant — but make no mistake: Ina Garten is a powerhouse celeb chef.
Fans know her story well: From a White House budget analyst to specialty food-store owner, her path to stardom has been slow and steady. In 1978 she bought the Barefoot Contessa in East Hampton; after 20 years she quit and sold it to the employees, only then embarking on cookbooks. Her first was published in 1999.
Now, with her eighth cookbook (Barefoot Contessa: Foolproof ) out and her show entering its 11th year, the publicity-shy chef has plenty to dish about.
10 things you didn’t know
by Sarah De Heer in Events, October 30th, 2012
There’s so much to love about bell peppers. They turn a tub of hummus into a well-rounded snack. They char on the grill in no time at all. They can be stuffed to the rim and roasted till supple. Bell peppers manage to breathe life and color into all of our favorites, and we thank them for that.
For a bell pepper with a sweet-as-can-be disposition, look to the ruby-red variety. For a subtle and pleasantly bitter flavor, green is the pepper for you. And for something that falls in between, it’s all about the orange and the yellow.
Untouched bell peppers may come down with a cold crunch, but they also make for a comforting fall dish when cooked down until soft and sweet.
Settle into a big bowl of Creamy Red Pepper Soup with a dollop of mascarpone to start, but make sure to have a slice of ultra-crusty bread on hand for dipping benefits.
Now let’s talk hearty mains. Food Network Magazine’s Skillet Pork and Peppers (pictured above) and Broiled Chicken With Peppers rely on the oven for moist meat and a crispy façade.
Last week FN Dish readers had the chance to submit a question to Giada and Aarón for Thanksgiving Live!, a two-hour call-in show hosted by turkey master Alton Brown on Nov. 18 from 12 p.m. to 2 p.m. This week, it’s all about Alex Guarnaschelli and Sunny Anderson.
Before the live show starts at noon, Food Network will serve up a three-hour Thanksgiving Live webcast at FoodNetwork.com. Beginning at 11:30am ET, the site will stream a pre-show featuring celebrity chef interviews and behind-the-scenes footage of Alton and the cast preparing for the big day.
Do you have a question specifically for Alex or Sunny? Whether it’s about the way they set their table or a tip for the perfect stuffing, we’ll handpick a selection of your questions and ask them live during the pre-show. Leave your question in the comment section below, or submit it via Facebook and Twitter by using the hashtag: #ThanksgivingLive.
Don’t forget: You can still submit a question for Alton and Bobby, too.