Are you about over the pomegranate trend yet?
If so, you might want to revisit it one more time. But this time we aren’t talking about chugging the juice or turning it into fancy cocktails.
This time it’s pomegranate molasses, a thick, syrupy concentrate that is sweet and tart and as delicious as it sounds.
To explain pomegranate molasses, we ought to start with the fruit itself.
Pomegranates originated in Western Asia and the Mediterranean, with the best supposedly coming from Iran. The trees produce large, usually red orb-like fruits filled with edible seeds, each of which is covered by a juice-filled membrane.
Seven delicious ways to use pomegranate molasses »
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.
Contrary to common conception, it isn’t easy being the “wine guy” in restaurants — your tablemates assume you always have a divining rod to the best bottle. But what happens when you don’t get a good bottle? Or when you get a spoiled one? How do you politely send it back without being a jerk?
It was with extreme caution last week that I was in this exact situation: I sent back a bottle of wine at a New York restaurant. Although the server didn’t know of my connection to wine, she had already generously offered me tastes of two other wines they had by the glass. I turned them down gently and instead went with another, a red that she swore by.
Find out how to send a bottle of wine back politely »
Anne Burrell has been hitting the bowling lanes in preparation for her Sept. 29 event, Rock & Bowl, at this year’s New York City Wine and Food Festival. Metromix New York has exclusive photos of her practice session at a retro New York bowling alley. Wearing size nine bowling shoes and a mismatched pair of pink-and-yellow socks, she admitted her first ball was a gutter ball.
Mark Dacascos burned some rubber doing several laps on the new surface of Phoenix’s International Raceway. Speedway Digest reports that the Iron Chef chairman exceeded speeds of 100 miles an hour and found the experience to be “the best video game in the world.”
Find out what Morimoto and Guy Fieri are up to »
Even though Labor Day has come and gone, you can still utilize your grill. Top perfectly grilled pork chops with an arugula and grape salad. Sprinkle your final dish with gorgonzola cheese.
Get the recipe: Grilled Pork With Arugula-and-Grape Salad
Browse more of Food Network’s grilling recipes.
It’s state fair season, so for the September issue of Food Network Magazine, chefs in Food Network Kitchens raided the fridge and pantry and deep-fried for days, looking for hits and misses for the story, “Can You Fry It?”. There were a few explosions — marshmallows melted, gumdrops sank to the bottom of the fryer, and the iceberg lettuce came out looking like a sea creature.
Fried Snickers, muffins, bananas and more (with photos) »
Every week, Alex Guarnaschelli, host of Alex’s Day Off, shares with readers what she’s eating — whether it’s from the farmers’ market or fresh off the boat, she’ll have you craving everything from comfort food to seasonal produce.
I love plums. I am always impressed with their sweet flesh and slightly tangy skin. However, I am also often disappointed with their texture — sometimes pasty, mealy and overly firm. Here is my solution: I buy under-ripe plums and toss thin slices with roasted beets or cherry tomatoes. I appreciate the almost green, tangy flavor the plums have. When I find riper, but firmer plums, I enjoy a recipe like the one below. The vinegar adds a surprising brightness to the flavor.
Get the recipe for Cinnamon-Ginger Plums »
With the help of a store-bought rotisserie chicken, these enchiladas come together in under 30 minutes.
Get the recipe: Chicken-and-Cheese Enchiladas
Browse more of Food Network’s kid-friendly recipes.
The second season of The Great Food Truck Race hit the road with eight new food trucks and a grand prize of $100,000. Each truck will try to pull out all their tricks to stay in the game but, ultimately, one truck must go each week. Every Monday, FN Dish brings you exclusive exit interviews with the latest Food Truck contestants to get the boot.
This week, Seabirds Food Truck couldn’t keep up with the crowds and found it difficult to adjust to Tyler’s costly speed-bump.
Read our exclusive interview »
More than 1,500 Food Network Facebook fans responded when we asked: “If you could go back in time, what childhood snack would you eat?” The answers were all over the map, with lots of comments for Mom’s (and Grandma’s) home cooking, but a few nostalgia-inducing picks came out on top.
The overwhelming choice: anything with peanut butter. Nothing screams childhood more than ants on a log, a combination of celery, peanut butter and raisins. Another popular favorite, peanut butter and marshmallow fluff sandwiches. Whether you called them “fluffernutters” or something entirely different, they still hold a place dear to your hearts.
MoonPies came in a close second, with Twinkies and Jell-O Pudding Pops holding a close third. Sugary treats like S’mores, Dunkaroos and Hostess Chocodiles (Twinkies covered in chocolate) were often listed, as well.
A surprise snack that many Southern fans can’t get enough of is a cold Coca-Cola in a glass bottle with salted peanuts inside. Fried bologna sandwiches and homemade Rice Krispies also make you melt, but not as much as a pure peanut butter and sugar rush.
What are your favorite childhood snacks?
The ultimate finger food, nachos can be topped with just about anything and are a go-to crowd-pleaser. Food Network’s veggie-friendly nachos are inspired by classic Greek flavors and use heart-healthy pita chips instead of traditional tortillas. Top these with kalamata olives, fresh tomatoes and cucumbers, tangy feta cheese and a yogurt-based tzatziki sauce. Add a 10-minute Greek Salad and Green Herb Hummus to complete your meatless Mediterranean menu this Labor Day.
Get the recipe: Greek Nachos
Meatless Monday, an international movement, encourages people everywhere to cut meat one day a week for personal and planetary health. Browse more Meatless Monday recipes.