After months of anxiously waiting, football season is finally back. And with the return of your favorite teams comes an all-new lineup of signature sandwiches from Food Network and partner Delaware North Companies. For the 2011 baseball season, the duo made eight steak sandwiches and one sausage with local twists.
This time, it’s all about the brisket.
Five NFL stadiums are serving up a delicious signature pub-style brisket sandwich with cheddar cheese, whole-grain mustard and crispy onions on a pretzel roll — one stadium will also serve a specialty bratwurst sandwich. Don’t forget to snag a locally-inspired version.
Browse the menu for each stadium after the jump »
Though you may have only had them sprinkled atop Greek salads, beets — both golden and purple — are best featured as a dish’s main ingredient, allowing their natural sweetness, unique firm-yet-flexible texture and vibrant color to shine through. As the weather dips toward lower temperatures, beet season moves into high gear. Check out our simple recipes below for classic and creative takes on this underappreciated yet fruitful vegetable.
For a healthful salad that is quick and easy to prepare, try Food Network Magazine’s Roasted Beet Salad (pictured above). Simply roasted, dotted with savory capers and drizzled with Worcestershire and hot sauces, these fiber-rich veggies are ideal as a light lunch or simple side.
More beet recipes after the jump »
Your family will be smiling from ear-to-ear when you top buttermilk and chocolate cupcakes with peanut butter cream and a milk chocolate glaze.
Make it a complete meal by serving these little treats with Smoked Pork Chops With Corn from Food Network Magazine.
Get the recipe: Mini Peanut Butter Cupcakes
Browse more of Food Network’s kid-friendly recipes.
In my early twenties, I moved from my hometown of Portland, Ore. to Philadelphia. It was a big move, made even more challenging by the fact that I only knew one person my own age in the entire city (as lovely as it was to be near my 86-year-old grandmother, eating dinner with her at 5 p.m. did not constitute a social life). I knew that my success in Philly was going to hinge in large part on finding friends as quickly as possible. So I got involved.
I hooked up with a cycling club (though my skills on two wheels were shaky at best), joined the Unitarian church down the street and started attending a book club. The reason I was most drawn to these particular gathering points? They all included regular potlucks.
Six ways to be a good potluck attendee »
You’ll probably feel pretty stupid calling it “squeaky cheese,” but as soon as you take a bite you’ll understand why it makes sense.
Sometimes called Greek grilling cheese, halloumi is just that — a dense cheese that holds its shape and won’t drip through the grates when grilled.
And when you chew it? It makes a squeaky sound against your teeth.
Luckily, mouth noises aren’t the real selling point of this cheese. Taste and versatility are what will drive you to find this relative of feta cheese.
Traditionally made from sheep’s milk on the island of Cyprus, halloumi today often is made from a blend of milk from of sheep, goats and cows.
Read more »
Cheese, pepperoni and pineapple, oh my. Food Network asked Facebook fans: “In your opinion, what is the best topping for pizza?” Not only did 3,843 of you answer, but you also shared extremely detailed choices.
Spinach, bacon, ham, mushrooms, olives, garlic — you guys want it all — as long as it’s covered with gooey cheese. Extra cheese was the number one topping of choice, with pepperoni and pineapple following close behind. Fans love pineapple classically paired with ham, but don’t mind if it’s mixed with chicken or bacon.
Every veggie possible made the list, but you’ll heap your slice high with mushrooms, olives and onions. Sprinkle a bit of garlic on top and you’ve got yourself a dream pie. Now that you’re probably craving pizza, make some at home instead of ordering in.
In the mood for pizza? Try these recipes »
Every week, Mark Oldman — wine expert, acclaimed author and lead judge of the hit series The Winemakers — shares with readers the basics of wine, while making it fun and practical. In the coming weeks, he’ll tell you what to ask at a wine store, at what temperature to serve it and share his must-have wine tools.
My friend Carl is an apple-cider savant. If you put three different glasses of cider in front of him, after a few sips of each, he can tell you which one is from Gravenstein Apples in Sonoma, which originated in Canada and which came from the Jonagold apples of central New Jersey. This is because the taste of each cider reflects where the apples come from — their geography and growing conditions — so each possesses a distinct aroma and taste.
So the same goes with wine. Enthusiasts often talk of a wine’s terroir (tare-WAHR), the consistently identifiable taste that reflects where the grapes came from. A terroir-driven wine expresses not only its grape type, but also all of the natural conditions in which those grapes were grown: the soil type, the angle of slope on which it was grown and the particular micro climate there. Certain wine types, like from France’s Burgundy and Alsace regions, are known to express their terroir — that is, these wines have a unique personality that conveys the natural conditions from which they came. They express a “sense of somewhere,” which is how the term “terroir” is often translated from French, though there is no precise definition in English.
Read more »
It’s week four of our season-long garden party, Summer Fest 2011, where we welcome food and garden bloggers to feature garden-to-table recipes and tips. We’ll help you to enjoy all that this season has to offer. So far, we’ve delved into cucumbers and peaches.
Classic pairings like peanut butter and jelly, cheese and crackers and spaghetti and meatballs always get recognition, but what about a savory combo that’ll send your taste buds soaring? Broccoli and cheddar are not only meant for each other, but they also add full-bodied flavor to soups, frittatas, potatoes and even casseroles.
Vibrant, emerald-green broccoli — a cabbage relative — reaches its peak in the coming months, so take advantage of the veggie’s vitamin A, C, iron and calcium before the doldrums of winter set in.
Start off with hearty Almost-Famous Broccoli-Cheddar Soup (pictured above) from Food Network Magazine. Sharp white and yellow cheddar cheeses make fresh broccoli florets pop, while a sourdough bread bowl is perfect for sopping up every last drop. If you’d rather eat your broccoli without a spoon, try the magazine’s Broccoli-Cheddar Potatoes. Load potatoes high with broccoli, bacon and spinach, then add a dollop of sour cream on top for a symphony of flavor.
More broccoli recipes from our friends and family »
Giada De Laurentiis’ Tomato Basil Sauce for Target has been receiving some attention after Consumer Reports conducted a taste test of celebrity food products. The taste testers concluded that: “Most consumers would not be able to tell her sauce came from a jar.” With a great taste and affordable price, Giada’s brand received a Consumer Reports best buy ranking. Try making Giada’s Simple Tomato Sauce or Bolognese Sauce at home.
Bobby Flay has teamed up with Aetna for their Healthy Food Fight campaign, which teaches people about the benefits of eating healthy. A national cooking contest, with a chance to win $10,000 worth of groceries is up for grabs, as well as feature appearances from Chef Flay. Visit Healthyfoodfight.com to submit an original healthy recipe for chance to win.
Read more »
In just three short weeks, New York City will host culinary legends from around the country at the fourth annual New York City Wine and Food Festival. This year’s festival welcomes chefs and culinary personalities from Food Network, including: Giada De Laurentiis, Sandra Lee, Duff Goldman, Paula Deen, Guy Fieri, Bobby Flay, Anne Burrell, Tyler Florence and Masaharu Morimoto.
In preparation for the festival, we’re featuring upcoming events that we’re excited about — better hurry, tickets are going fast.
Two can’t-miss events on Sunday, October 2 »