Enter for a Chance to Win Rachael’s Week in a Day Cookbook

by in Contests, November 14th, 2013

Enter for a Chance to Win Rachael's Week in a Day CookbookRachael to the rescue: Make dinner tonight, and be prepared for the rest of the week too. Here’s an easy way to prepare a week’s worth of meals — for yourself or the whole family — in just one day.

In Rachael’s newest cookbook, Week in a Day, you and your family can enjoy delicious, well-balanced, stress-free meals. She shares five seasons’ worth of recipes featured on the show, offering strategies and tips for preparing a whole week’s worth of meals in a single day. Many of the nutritious recipes also include QR codes linking you to videos of Rachael demonstrating techniques step by step.

You can buy Rachael’s new cookbook here, or enter for a chance to win one now. To enter: Tell FN Dish which one of Rachael’s Week in a Day recipes is your favorite in the comments (you must include the recipe URL). We’re giving five lucky, randomly selected winners each a copy of the book.

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Restaurant Revisited: Outside the Box at Coach Lamp Restaurant & Pub

by in Shows, November 13th, 2013

Robert Irvine on Restaurant: Impossible“The place is clean, a little dark but nothing [like] what I’m used to. So I’m confused why I’m here,” Robert Irvine told Bill and Gail Darling, the owners of Coach Lamp Restaurant & Pub in Louisville, Ky. In addition to a tidy space, Robert also found good-tasting food, but it turns out that is where many of the business’ problems laid. The high-priced offerings on the menu — coupled with the too-formal ambiance that comes with white linen tablecloths — weren’t attracting locals, despite their tendency to visit a neighborhood restaurant nearby. Thanks to Robert’s tough-love approach, as well as his Restaurant: Impossible team’s work in transforming the outdoor patio into a welcoming space, however, Coach Lamp relaunched as an inviting, comfortable restaurant. Read on below to hear from Bill and find out how his eatery is doing a few weeks after Robert left.

Since Coach Lamp has reopened, business has jumped nearly 30 percent, according to Bill. “The liquor, beer [and] wine sales are 40 percent of the food sales …. The money is in the bar goods,” he says. “We are seeing more locals visiting.”

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The New Cholesterol Guidelines: Do They Affect Your Diet?

by , November 13th, 2013

vegetables heart shape
News broke yesterday regarding new guidelines for prescribing statin medications. Doctors are being urged to use a revised set of criteria, established by the American Heart Association and the American College of Cardiology, to determine who should...

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Best 5 Tools and Tips Needed for Thanksgiving Entertaining

by in Holidays, November 13th, 2013

Thanksgiving EntertainingOn Thanksgiving, the holiday ultimately culminates when you finally set on the table a glistening golden-brown turkey featuring crispy skin and juicy, tender meat, and you surround the bird with a bounty of comforting sides and salads. But pulling off a memorable celebration takes patience, planning and a few must-have gadgets to complete the feast. Check out Food Network’s top-five roundups below to find helpful guides for hosting the holiday, the ultimate party-planning calculator and Ted Allen’s simple solutions for easy entertaining.

5. Table Centerpieces and Home Decor — Set the scene on the table with rustic centerpieces made from repurposed household products, like empty wine bottles, and such seasonal ingredients as nuts, fruits and gourds.

4. Table Setting Ideas — Buffet tables can be dressed up with a vibrant tablecloth and a mix of dishes, while sit-down dinner tables can be personalized with handwritten menus, warm-colored flowers and individual serving pieces.

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Reinvent a Middle Eastern Classic with Turkey for a Spin on Tradition

by in Recipes, Shows, November 13th, 2013

Sausage FalafelChopped Dinner ChallengeThe Chopped Dinner Challenge is a new series of recipes showing you how easy it is to cook like a winning Chopped competitor. Every week, FN Dish will showcase a recipe created by Food Network Kitchens that uses at least one of the Chopped basket ingredients, plus basic grocery goods and simple staples. Consider it your very own Chopped challenge. Just take this frequent tip from the judges: Don’t forget to season!

On this week’s Chopped: Thanksgiving episode, the competitors found turkey sausage, rutabaga, green bean casserole and honey-baked ham in their appetizer round baskets. Nearly each competitor decided to make a hash with the ingredients, and most succeeded, except for one, whose execution suffered. But for this Chopped Dinner Challenge, the featured item is turkey sausage, which is an ingredient that’s great cooked on its own but even better when it’s taken out of the casing and incorporated with other ingredients to make an entirely new dish, like this Sausage Falafel with Romaine and Yogurt Sauce. This variation on a Middle Eastern classic is a great way to introduce your family to different flavors and cultures.

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Baked Spinach and Cheese Ravioli

by , November 13th, 2013


One typical serving of cheese-filled ravioli (four squares) can dish out up to 850 calories, 15 grams of saturated fat, and 1,600 milligrams of sodium. And that’s without sauce. But by making homemade ravioli with healthy fillings and wonton w...

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Behind the Scenes: FoodNetwork.com Upgrade in Progress!

by in News, November 13th, 2013

FoodNetwork.com Update Sneak PeekHere on FN Dish, fans get a daily helping of the latest popular recipes from FoodNetwork.com, plus news and updates about favorite chefs, shows and restaurants. Just a few weeks ago we rolled out an all-new Recipe Box feature to help you save crave-worthy Food Network recipes (plus your own personal ones and those from other websites) and a shopping-list tool that stays synced no matter which device you’re using, from the kitchen to the living room to the market and back again. Now, for the latest look behind the curtain, we’re sharing a sneak peek of FoodNetwork.com’s upcoming website upgrade.

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Win This Carving Set!

by , November 13th, 2013

knife duo

The weeks leading up to Thanksgiving are busy enough; worrying about having the right tools for the feast needn’t add to the stress. With Joseph Joseph’s Duo Carve, a two-in-one Japanese stainless steel knife set, you’ll slice the ...

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Watch the Top Emotional Reveals on Restaurant: Impossible

by in Shows, November 13th, 2013

When Robert Irvine visits a business on Restaurant: Impossible, he’s not merely knocking down walls, cleaning kitchens and revamping menus; he’s giving restaurant owners as well as their management and employees the tools they need to improve their business practices and ultimately providing them with the opportunity to guarantee future success. For some owners, Robert’s visit is a last-ditch effort to rescue their restaurants from certain failure. The idea that he has the power to improve all aspects of their business in just two quick days fully comes to life when they first lay eyes on their new restaurants, and it soon becomes too much for them to bear, forcing them to break down and become emotional at the reveal.

While nearly all of the owners are pleased with the refreshed look of their new establishment, many are brought to tears by it — not just because of the changes in decor but because of the positive and necessary opportunities these updates will bring as well. Click the play button on the video above to relive the top-five most emotional reveals ever featured on Restaurant: Impossible, then tune in tonight at 10pm/9c to watch an all-new episode.

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Traditions of All Kinds — Chopped After Hours

by in Shows, November 12th, 2013

Chopped After Hours ThanksgivingIt was Thanksgiving in the After Hours kitchen this week as Chopped judges Maneet and Chris, and host Ted, rolled up their sleeves to prepare a holiday feast in only 40 minutes, working with such classic fixings as giblet gravy, Brussels sprouts, pumpkin pie ice cream and, of course, a whole turkey. (Just like the show’s chefs, the judges were allowed an extra 10 minutes to cook on account of the whole turkey.) Thanksgiving is a holiday centered on tradition just as much as it is on food, so it’s no surprise that the judges took the timeless elements of a tried-and-true Turkey Day menu and opted to celebrate them rather than hide them.

For host-turned-competitor Ted, that meant “a very traditional Thanksgiving turkey and dressing,” he explained to Maneet, Chris and guest host Alex. To make sure he’d have time to cook such a large bird, Ted worked with only a segment of the meat and let the stuffing be a shining element on his plate. “My favorite part of the Thanksgiving meal is the stuffing or the dressing.” Ted said, noting that his offering was a “straight-up sage stuffing.” He added, “I tried to make it look a little nicer by putting it in a mold, which sort of worked.”

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