10 Things You Probably Don’t Know About Pasta

by in Shows, September 17th, 2012

iron chef america battle pasta
Everybody has their favorite memory of a perfect pasta dish. My own came during a visit to a small restaurant in Rome where I was presented with a plate of Bucatini All’Amatricana, made with the tubular pasta and a spicy sauce containing guanciale (cured pig jowls). As I travel the globe eating the weird and the wonderful, it is often this comforting bowl of pasta that I recall and crave the most.

Pasta is such a familiar ingredient in the United States that it is often all too easy to take it for granted. There are few people who don’t have at least one type of pasta in their store cupboard and if you were to walk down the aisles of any supermarket, you would have to take off your shoes and socks to help you count the fresh and dried varieties now offered.

Despite its ubiquity, however, there is something about a beautifully prepared pasta dish that is very hard to beat and I hope you were as excited as I was by the way that the Iron Chef and their challenger brought a new spin to such a classic ingredient last night.

Given that pasta is, I suspect, so familiar to everyone who will read this, I thought I would stray from the normal format for these features and instead give you 10 interesting things you may not know about pasta.

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Lentil Quinoa Salad — Meatless Monday

by in Recipes, September 17th, 2012

Quinoa and Bean Pilaf
Many vegetarians struggle to track down filling sources of protein, since it’s most often found in meat. But maintaining a meat-free diet doesn’t mean that you have to gulp protein shakes in order to get enough of this essential food group. Quinoa is a go-to grain that’s packed with protein and easy enough to make on a weeknight.

Melissa d’Arabian makes a five-star Lentil Quinoa Salad (pictured above) that works well as a hearty side dish or a brown bag-ready lunch option. After combining tender quinoa with smooth lentils, she tosses the mixture with green onions and fresh cilantro and dresses it with a light mustard vinaigrette. Watch this video to see how Melissa prepares this simple-to-make salad.

Similar to other healthful grains like bulgur, barley and farro, quinoa is a blank canvas that can be dressed up with your favorite ingredients. Check out more quinoa recipes below, and experiment with different combinations of vegetables, cheeses, crunchy nuts, simple dressings and more to find what your family likes best.

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Momma’s Grizzly Grub Says Goodbye — The Great Food Truck Race

by in Shows, September 16th, 2012

food trucks
This week, the remaining four food trucks thought they were cruising straight into Nashville, but Tyler took them beyond the city and into Pottsville, Tenn., where they met on a farm owned by country musicians Joey and Rory Feek. With a grand prize of $50,000 on the line and the chance to keep their truck, each team tries to pull out all their tricks to stay in the game, but ultimately one truck must go each week. Every Sunday night, FN Dish will bring you exclusive exit interviews with the latest Food Truck contestants to get the boot.

Seoul Sausage found themselves in the bottom this week for the first time, but their sales were high enough to keep them in the competition. Momma’s Grizzly Grub, however, wasn’t as lucky and after keeping up in the race for five long weeks, Angela, Adriane and Tiffany turned in their keys to Tyler.

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Skillet Rosemary Chicken — Most Popular Pin of the Week

by in Community, September 16th, 2012

skillet rosemary chicken
This week’s Most Popular Pin of the Week is a one-pot crowd-pleaser that will soon become a staple recipe in your home: Food Network Magazine‘s Skillet Rosemary Chicken. Roast chicken, mushrooms and potatoes come together in one skillet for a hearty cool-weather supper. Rosemary sprigs and charred lemons bring rustic flavor to the dish.

For more recipes to usher in the fall season, visit Food Network’s Let’s Get Seasonal: Fall board on Pinterest.

Get the recipe: Skillet Rosemary Chicken

Which Wines and Oils Do I Use When Cooking? — Fix My Dish

by in How-to, September 15th, 2012

red and white wine
Twice a month we’re giving readers a chance to ask Food Network Kitchens’ advice about an issue they’re having with a dish. They can’t reformulate a recipe for you, but they’re happy to help improve it.

Question: I’m just not wine-smart — I don’t know a dry wine from a non-dry one. It sure would be helpful if the chefs would say what kind of wine they’re using in a recipe, not brand specific, but if it’s a Chardonnay or a Merlot. And when they speak of using a finishing oil on their food, what does that mean? – Karen Shelton

Answer: Don’t stress about what kind of wine to cook with. It’s pretty straightforward: If it tastes good in the glass, it’ll taste good in the dish. As a basic rule of thumb, think white wines for delicate flavors like shellfish or most vegetables. Use red wines for robust flavors in red sauces and braised meats.

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Market Watch: Early Apples

by in Uncategorized, September 15th, 2012

apples
It’s only mid-September but I’ve been enjoying apples for months –thanks to these early varieties.

  • Delightfully crisp Gala are super crunchy and sweet with rosy skin. They’re good for applesauce or snacking.
  • Streaked pale green and red ...

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The Great Food Truck Race Caption It: Staring Contest

by in Shows, September 14th, 2012

Nonna's Kitchenette on Food Network's The Great Food Truck Race

Come Sunday night, The Great Food Truck Race shifts into high gear as the final four food trucks cruise into Nashville, Tenn., more determined and confident than ever. There are only three weeks left in the competition, and Pop-A-Waffle, Nonna’s Kitchenette, Seoul Sausage and Momma’s Grizzly Grub must use everything they’ve learned so far to outsell their rival trucks if they want to make it out of Music City.

In the sneak-peek shot above from this weekend’s brand-new episode, it seems as though Nonna’s Kitchenette has lost some of its fire since their Truck Stop win last week. They’re no longer celebrating Randy the Razorback or reveling in their first-place earnings; instead, the New Jersey gals are sporting noticeably bleak stares, as they fixate on what’s immediately in front of them. On what are the ladies focused so intently? Are their blank expressions the result of seeing their next challenge or another crazy mystery ingredient?

Before you tune in this Sunday at 9pm/8c to find out what’s going on, we’re challenging you, Food Truck fans, to write your best captions (tastefully appropriate, please) for this moment in the comments below.

Which is your favorite food truck team so far? Cast your Fan Vote up to 10 times per day.

Packing Lunchboxes for Picky Eaters — School Days

by in Recipes, September 14th, 2012

Ham Pinwheels
Food Network's Back-to-School HeadquartersSchool is officially in session, and just as kids may stomp their feet in protest all the way to the bus stop, so, too, might moms and dads as they face another daunting year of keeping their little learners full and healthy. As you think of the new school year and wonder how you’ll be able to do it all, look to Food Network’s Back-to-School Headquarters to help you make the grade. Each week in September FN Dish will share can-do weeknight meals, easy lunchbox picks, after-school snack strategies and more from our best collection of recipes and tips.

Earlier this week, Food Network hosted a Facebook chat with our very own Food Network Kitchens on all things back-to-school. Though questions ranged from how to fix healthy lunches to how to get out of a PB&J rut, more than a few of you asked for lunchbox picks for your decidedly picky eaters. So this week’s classroom lesson is all about feeding your fussiest eaters lunches that they’ll gobble up in no time.

The key to packing for picking eaters is variety. No kid — or grownup — wants to open his or her brown paper bag to find yet another turkey and cheese sandwich, cut in the same four squares, nestled next to another apple and juice box. If sandwiches are just about the only thing your little one will eat, try giving them made-over versions of their favorites in order to keep lunch interesting. Food Network Magazine’s Ham Pinwheels (pictured above) are five-minute sandwiches that feature deli ham and cream cheese rolled into a soft tortilla. Cut into easy-to-eat pinwheels, these wraps may offer the simple change in presentation that your child needs to be excited about new foods.

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