On tonight’s episode of The Great Food Truck Race, the three remaining teams were surprised with news that the finale had already begun. Tyler informed them that in a Food Trucks first, all three teams would be participating in the finale, an 800-mile race through six states. But the teams wouldn’t know yet where they would be going. Tyler told them to expect anything: Speed Bumps, Truck Stops and a surprise elimination up ahead. And, of course, there would be more cities in which to sell.
Food Network stars answer your burning questions in the October issue of Food Network Magazine.
Ree, your ranch is pretty remote. How often do you go to the store and how do you plan your meals for the week?
Matt Pelis from Shelburne Falls, Mass.
We have a small grocery store in our town where I can get lots of essentials. I don’t plan my meals by the week at all. Instead, I just make sure to have plenty of staples on hand: meats, pastas, beans, canned tomato products, onions, potatoes, carrots and rice. I can whip up most things I need with these basics. When my husband or I pass through town, we’ll grab lettuce and other shorter-lived products. And when I’m in the big city, I get things I can’t get locally, like jarred pesto, great sauces and relishes.
This Sunday night the most famous faces of the small screen will gather in Los Angeles for the 65th Annual Primetime Emmy Awards to celebrate a year of outstanding performances on television. Your favorite celebrities, like Tina Fey, Jeff Daniels, Michael J. Fox and Sofia Vergara, will strut their stuff on the red carpet, and while you’ll likely be watching the drama unfold from your living room couch and not outside the Nokia Theatre, you can surely honor the nominees at home with a themed menu of eats and drinks.
Start the party with flutes of Food Network Magazine’s Red Carpet Cocktails (pictured above), bubbly adults-only beverages featuring pomegranate juice, gin and champagne, and serve a simple appetizer alongside them. Tyler’s Cheese Fondue (pictured right), made with Swiss and Gruyere cheeses, is a richly decadent pick and similar to what the Drapers served during the Season 6 premiere of Mad Men, nominated for Outstanding Drama Series. Tyler accompanies his creamy pot with an array of bite-size dippers, like bread, apples and vegetables.
September is Hunger Awareness Month. You might have noticed that the Food Network and Cooking Channel logos have Gone Orange to support childhood hunger awareness and No Kid Hungry. How can you Go Orange? You’ll find several different options at FoodNetwork.com/Hungry, but we have an idea for you if you want to take it a step further.
Inspired by the color orange and the September weather, Food Network Kitchens thought it would be a great idea to set up orange-lemonade stands — before it gets too chilly — to benefit No Kid Hungry. Orangeade stands, if you will. It’s a great opportunity to spread awareness, teach the little ones about childhood hunger and support the cause as a family. The great thing about No Kid Hungry is that every cent goes a long way. As you’ll see on their website, “every dollar you donate can connect a child in need with up to 10 meals.” In other words, if your orangeade stand raises $5, that could potentially turn into 50 meals.
What will you need? First things first: an orangeade recipe.
About a week ago, the weather in Philadelphia went from unbearably hot to blessedly cool. The air is crisp during the day and just chilly enough in the evening that socks and a second layer are necessary. After an oppressively warm, muggy summer, it is once again a joy to go outside.
I find myself making some of my normal autumn habit changes: I’ve traded my cold-brew coffee for a morning mug of hot, milky tea. Cozy scarves are back in the wardrobe rotation. And I’m making pot after pot of soup.
During the warmer months, dinnertime salads are my weeknight standby. I keep cleaned lettuce, kale or spinach in the fridge, and many nights I will top bowls of greens with chopped cucumber, tomatoes, hard-boiled eggs and cold chicken. Once the fall weather arrives, however, I am happy to swap out the salad routine for batches of soup that last all week.
In the last seven days, I’ve made creamy broccoli and cheddar, beef and red beet borscht and Guy Fieri’s Smoked Chicken Minestrone. The broccoli puree and the borscht are familiar recipes, but the minestrone was new. The recipe spoke to me because it included instructions on how to smoke chicken in your oven. I’ve long thought that home smoking was something best done in an outdoor rig, so I had to try this in-house technique.
My refrigerator is never without roasted red peppers. Not only do they add smoky, tangy depth to virtually any dish, they’re nutrient blockbusters, boasting 213% of the RDA for vitamin C per 100 grams (3.5 ounces). That’s great news beca...
What to Watch: Cowboys on The Pioneer Woman, Wrestlers on Cupcake Wars and Food Trucks Enter Chicagoby Joseph Erdos in Shows, September 20th, 2013
This weekend, Food Network has all new episodes, sure to get your creative juices flowing and your competitive spirit going. On Saturday, watch The Pioneer Woman, Heartland Table and a special wrestling-themed Cupcake Wars.
Then on Sunday, the kids on Rachael vs. Guy are inspired to create menus based on a new animated film. On The Great Food Truck Race, the remaining teams roll into Chicago and find themselves getting judged by the mayor and Mike Ditka in two difficult challenges. Then on Cutthroat Kitchen, the chefs must deal with problems that arise from the culinary sabotages that are dealt by their competitors.
On tonight’s Chef Wanted, corporate Chef Ivy Stark and vice president of marketing Donna Rodriguez were looking for a chef de cuisine for the Las Vegas location of Dos Caminos, a Mexican restaurant with six locations on the East Coast. They needed someone with a strong culinary side who could also be the face of the brand on the West Coast. Anne Burrell brought in four candidates for the job opportunity, but only one was offered the position. FN Dish has the exclusive interview with the winning chef.