by Maria Russo in Shows, September 7th, 2012
by Lauren Miyashiro in Community, September 7th, 2012
Come Sunday night, the remaining five Food Truck teams will have made it past the halfway point of the competition. By now their dreams of owning their own food trucks are so close they can practically taste them, and for some that has them racing to the finish line. Momma’s Grizzly Grub, however, comes to a screeching halt on Sunday, thanks to a run-in with local law enforcement in Arkansas.
Here Tiffany and Angela are seen powwowing with a policeman, looking caught off guard and far from happy. Were the ladies the victim of a roadside fender-bender, or were they caught driving their bright-orange truck too quickly around Fayetteville? What could a traffic ticket mean for these Alaska natives and their future in the race?
Before you tune in this Sunday at 9pm/8c to find out what happened, we’re challenging you, Food Truck fans, to write your best captions (tastefully appropriate, please) for this law enforcement moment in the comments below.
Which is your favorite food truck team so far? Cast your Fan Vote up to 10 times per day.
by Katie Cavuto-Boyle in Uncategorized, September 7th, 2012
The Daily Beast: This summer’s surplus of lobsters is driving down prices and re-branding the delicacy in a campaign to get people to eat more lobster. Lobster rolls for dinner anyone?
Mashable: What are the most innovative home appliances on the market? These three appliances could change your life.
The Salt: Boxed wine is getting a fashionable makeover. Vernissage’s “Bag-in-a-Bag” is making its way to the U.S. soon.
Eater: Forget pop-up restaurants — Muru Pops Down, a Finnish “pop-down” restaurant, is 262 feet underground. Don’t worry, helmets are not required while eating.
National Restaurant News: More and more chefs are reducing time and space requirements demanded by house-cured meats and are dishing out quick hams instead. Quick hams are generally brined or smoked, made with smaller cuts of pork and are still quite tasty.
by Dana Angelo White in Uncategorized, September 7th, 2012
With back-to-school season in full swing, talk of bagged lunches is a regular most mom-groups. As many of us do, we put more time into our kids and what they are eating and let our own diets fall by the wayside. Well, bagged lunches are not just for...
by Mallory Viscardi in Polls, Shows, September 7th, 2012
Party mix used to be something you made at home (often using a recipe on the side of the Chex box), but nowadays you can find packages of crunchy cereal mixes at any gas station. We’re going old school and making our own, but with a healthier spin...
by Marisa McClellan in Recipes, September 7th, 2012
Fans of Cupcake Wars are in for a sweet treat: Viewers now have an unprecedented opportunity to cast an episode of Cupcake Wars with four returning challengers.
Meet the contenders:
- Alisha Nuttall from Cravings in Pleasant Grove, Utah, appeared with her twin sister, Angela, and wowed the judges with an adventurous pizza cupcake.
- Brandon Arnovick is a Cupcake Wars veteran appearing in not one but two prior episodes. His big flavors and fun personality charmed judges and fans alike.
- Doron Peterson is a three-peat contender, looking to make the fourth time the charm. She’s known for her explosive creativity with cupcake flavors, which is no small feat for a vegan baker.
Continue reading about the contenders
by Jason Machowsky in Uncategorized, September 7th, 2012
Every home cook has her backup, never-fail dinnertime ingredient. When in doubt, my mom sautés chicken tenders in olive oil with a bit of garlic and serves them on top of salad. My younger sister relies on sweet potatoes and cans of black beans to save the day when kitchen inspiration is scarce. Me? I’m good as long as there’s a pound of ground turkey in the freezer.
When I want something super-easy, I make turkey burgers with chopped onion and frozen peas stirred in (who doesn’t like a burger that also contains a serving of veggies?). If I have a little more time to play with, I mince up a carrot and a bit of onion in the food processor, stir it into the turkey with an egg and some smashed stale crackers (something we always seem to have on hand) and bake it in a loaf pan. Nights when I feel like I need some meditative kitchen time, I make turkey meatballs and cook them up in a batch of vegetable-laden broth.
All those applications are solid weeknight cooking. Sometimes, however, I’d like to be able to dress up my ground turkey and make it a little more presentable for guests and far-flung family members who find their way to my table on occasion. Just as I was pondering inventing my own company-worthy ground turkey dish, I spotted Melissa d’Arabian’s Spicy Turkey Lollipops.
Before you start rolling your meatballs, read these tips
by Priya Krishna in Events, September 6th, 2012
A common point of discussion on the this blog is what to eat, I wanted to take a moment to discuss another important topic: when should we eat, and how often? What follows is a combination of research findings and my own experiences working with cli...
by Victoria Phillips in Uncategorized, September 6th, 2012
Are you a self-proclaimed carnivore? Do you have (or aspire to have) the butcher’s pork diagram tattooed on your arm? Then mark your calendar for Meatopia, an all-day event of meat, drink and music that will take place on September 8 at Randall’s Island Park in New York City. As Iron Chef Marc Forgione so eloquently told us, “It’s a cool party where chefs get creative with all sorts of animals and animal parts.”
It’s also a great way to see some of your favorite Food Network chefs like Alex Guarnaschelli and Pat LaFrieda, Jr., as well as Iron Chef Forgione. “Meatopia is the event that unabashedly celebrates meat and embraces the idea of using the whole animal in the process. I’m looking forward to working with a community of chefs and cooking more duck than I ever have in my life,” says Alex. Cooking Channel stars Gabriele Corcos and Debi Mazar will also be in attendance serving Pizza al Carpaccio made with certified Piedmontese beef.
Tickets are still available — to buy visit Meatopia.org. A portion of proceeds from the event will go to the Armed Force Foundation (AFF), whose mission it is to assist service members and their families in need.
by FN Dish Editor in Shows, September 6th, 2012
McDonald's new Mcaloo Tikki will make its debut in India in 2013.
McDonald’s may best be known for its hamburgers, but the fast-food chain is changing out its trademark beef patties for the potato variety—well, in India at least. The fast-foo...
Halloween Wars returns for a second season on Sunday, October 7 at 9pm ET/PT with five new teams, each consisting of a pumpkin-carving artist, a cake decorator and a candy craftsman, battling it out over the course of four episodes to create the ultimate Halloween-themed display that will feature heart-pounding creations. One team will be eliminated each week by the judging panel, made up of renowned cake decorator Shinmin Li and award-winning special effects, makeup artist and horror movie actor/director Tom Savini. The last team standing will wind the grand prize of $50,000. Hosted by Justin Willman (Cupcake Wars), each episode will also have a rotating guest judge that is no stranger to scary situations: Shawnee Smith (Saw, Anger Management), Rutina Wesley (True Blood), Chaske Spencer (the Twilight saga) and Sara Canning (The Vampire Diaries).
Premiering Sunday, October 7 at 9pm ET/PT
Evil Clowns: In the first of four battles, five teams, each made up of a pumpkin-carving expert, cake artist and candy craftsman, must combine their talents to create the most terrifying clown imaginable. At the end of the battle, one team will be eliminated.
Special guest judge: Shawnee Smith