by Lindsay Damast, October 16th, 2014
by Marisa McClellan in Recipes, October 16th, 2014
Around the Cooking Channel and Food Network offices, everyone is gearing up for this weekend’s 7th annual New York City Wine & Food Festival, beginning tonight. For four days, NYC will be taken over by food industry innovators cooking, speaking and feeding folks at nearly 100 different events across the city. Our brazen editors will branch out, attempting to cover as much ground as possible to report back to you hungry Devour and FN Dish readers on the festival’s happenings.
If you’ve never been to a food festival, it’s important to prepare yourself before diving into the gluttonous, glorious adventure that they can be. I recently had the opportunity to attend Feast Portland — a three-day food festival celebrating Oregon’s unique culinary culture — where I learned the hard way that even food editors have finite stomachs. And so, too, do you — so read on as I reveal 10 food festival truths to help you navigate the bottomless bites to come.
by Amy Reiter, October 16th, 2014
I am of the firm belief that one of the best things you can do for yourself is spend an extra hour or two in the kitchen over the weekend. You can use that time cooking up a meal to have on hand for a busy weeknight, or stir together a treat to make your family feel a little extra special.
Sometimes, that weekend kitchen time isn’t even about cooking. Often, it’s simply a moment to clear out the fridge of anything past its prime and sketch out a plan for how to best use what remains.
And that’s what The Weekender is about: doing yourself the kindness of investing a little bit of your weekend in the kitchen with an eye on the coming week. There will be tasty dishes, tricks for getting your kitchen in order and little things you can do to make meals during the workweek as painless as possible.
This weekend, consider the humble meatloaf. It’s a great make-ahead meal, because it reheats beautifully (consider making two and stashing one in the freezer), works just as well in a sandwich as on a dinner plate and, for picky eaters, goes down easy with a generous dollop of ketchup.
by Allison Milam in Recipes, October 16th, 2014
The new year may yet be months away, but for many of us, it’s the crisp days of autumn that feel like a true new beginning. Maybe it’s left over from that everything’s-ahead-of-us excitement that accompanied the start of a new school y...
by Maria Russo in News, October 16th, 2014
If you perk up at the mere mention of roasted garlic when reading a menu, you are not alone. Roasting fresh garlic tames its sharp bite, leaving behind cloves that are soft, golden and aromatic. Learn how to roast garlic at home, and see the ways that this rousing flavor can be incorporated into your favorite dishes:
1. Mashed Potatoes: Whether it’s a part of your imminent Thanksgiving menu or served up on a weeknight, Ree Drummond’s ultra-creamy Roasted Garlic Mashed Potatoes (pictured above) uses a whopping minimum of three whole heads of garlic.
2. Chicken: Serve Melissa d’Arabian’s Roasted Garlic Clove Chicken with bread to mop up the sauce and spread the softened garlic. She opts for chicken thighs, which are extra-juicy and flavorful.
3. Chili: For a fast dose of garlicky flavor, Melissa quick-roasts cloves in the microwave. Her recipe White Chili with Quick-Roasted Garlic for Food Network Magazine comes with garlicky, spicy spoonfuls of chicken, navy beans and spinach.
4. Soup: Every spoonful of Guy Fieri’s Roasted Garlic Soup with Asiago Crostini centers around our favorite ingredient. It uses six whole heads of garlic, and gets a velvety smoothness from heavy cream.
5. Bread: After roasting whole garlic cloves in the oven until soft, squeeze the garlic out of its skin onto crusty, grilled bread for Roasted Garlic Bruschetta.
by Dana Angelo White, October 16th, 2014
Although a morning cup of joe is surely a way to guarantee a jolt of energy when you need it the most, for many, making and drinking coffee goes beyond the daily caffeine fix. From sipping espresso and people watching at an alfresco cafe to sharing a just-brewed batch with friends at the local diner, coming together over coffee is a tried-and-true tradition, and Keurig is out to make it easier to do that with their new Say Hello with Keurig 2.0 campaign, featuring actor and musician Donnie Wahlberg and focused on encouraging meaningful face time.
FN Dish recently caught up with Donnie, who plays a high-ranking detective on CBS’ Blue Bloods, to find out more about his morning coffee routine and to see if he’s able to resist the police-station temptation of coffee and doughnuts
If you could enjoy a cup of coffee with anyone in the world, whom would you choose?
Donnie Wahlberg: I’d probably choose the president, and I would have a real conversation with him. … Even if I don’t agree with every policy he has, I think he’d be a fascinating person to sit down with.
How do you take your cup of coffee in the morning?
DB: Decaf [with] half-and-half and two Splendas — which is awful. You shouldn’t use sweeteners, but I can’t help it.
by Maria Russo in Shows, October 15th, 2014
It’s fall, peak season for sweet, plump, juicy grapes. If you thought grapes were just for snacking, you’re missing out. They’re loaded with fiber, rich in vitamins, and great for sipping, roasting, and baking.
by Rupa Bhattacharya in News, October 15th, 2014
In true evilicious fashion, Cutthroat Kitchen host Alton Brown has been known to not only sabotage chefs’ ingredients, but also to disrupt their means and methods of preparing and cooking them so as to guarantee the most hilariously challenging situation possible. And during tonight’s second preliminary heat of the Superstar Sabotage tournament, he proved he wasn’t about to forgo those unfavorable trials simply because of the all-stars’ celebrity status when he auctioned off mandatory — and inferior — mixing and cooking vessels during the Round 1 pancake test.
A colander and a Bundt pan took the place of two chefs’ bowls and skillets, as the chefs were doomed with sabotages that forced them to both combine all of their ingredients and cook their pancakes in those sole vessels. Given that pancakes ought to come together with both dry and liquid ingredients, would it be possible to prepare a batter in a colander, and what would happen when they tried to cook round pancakes in a fluted pan? It turns out that the Cutthroat Kitchen culinary team had similar questions before these items were sold at auction, and they tested the sabotage ahead of the battle to make sure the challenge was feasible.
by Maria Russo in Events, October 15th, 2014
A restaurant in D.C. is making waves for levying an surcharge on patrons who want to savor their cocktails with perfectly crystal-clear ice cubes. To be fair, the equipment needed to make crystal clear ice cubes can be expensive for restaurants, reaching the mid four figures — and if you want to do it yourself, it’s a whole process, involving coolers and chisels.
The advantage to clear ice isn’t just aesthetic — a byproduct of the clear-ice-cube-making process is denser, more slowly melting ice, which will dilute rocks drinks more slowly. That said, a large cube of not-clear ice will do almost as good a job. Use a large silicone ice cube tray to make 2-by-2-inch cubes or spheres that are perfect for sipping drinks.
by Jamie Lisanti, October 15th, 2014
Autumn may bring with it an excuse to indulge in pumpkin spice and the opportunity to dig into the occasional Halloween candy bowl, but in New York City specifically, fall means it’s time for one of the culinary industry’s most-anticipated events: the annual New York City Wine & Food Festival. 2014 marks the seventh year of the annual festival, and when it kicks off tomorrow night, your favorite Food Network stars, plus culinary and beverage experts and fans from across the country, will take over the Big Apple for four days of celebrations of all things food and drink.
FN Dish will be at the festival all weekend long with Rachael Ray, Bobby Flay, Alex Guarnaschelli, Sunny Anderson, Robert Irvine, Michael Symon, Geoffrey Zakarian and more famous faces as they host elegant dinners, walk-around tastings and late-night bashes alike. If you can’t make it to the festival this year, stay tuned to FN Dish for our editors’ insider coverage of the events, or search the hashtag #NYCWFF on Twitter.
Before you think we’ve lost our minds by sticking fried chicken on a cake, give us a second. There’s a new match for fried chicken in town — well, sort of. Next time you want to fool your friends, or you’re going to a birthday party for a buttermilk-battered fiend, whip up a batch of faux wings for this incredible “Fried Chicken” Cookie Pop Cake. Blend white chocolate biscuits or any cream-filled cookie with cream cheese and mold the smooth mixture into ball and stick shapes. To create the look of a drumstick, pinch together the stick, the larger ball (for the meaty end) and a smaller ball (for the opposite end), then after they set in the freezer, ice the cookies with a cream cheese, butter and brown sugar icing. For the finishing touch, roll the wings in crushed cornflakes for the just-fried, crispy effect, and serve them on top of the cake with a spoonful of raspberry compote “ketchup” for dipping.