by Food Network Magazine in Food Network Magazine, November 6th, 2012
by Jason Machowsky, November 6th, 2012
Hot Tips From Food Network Kitchens’ Katherine Alford:
To improve your baked potatoes inside and out, brush the skin with olive oil or melted butter before baking; it’ll crisp the skin. And don’t wrap potatoes in foil — just prick them all over with a fork (to help steam escape) and bake at 375 degrees F until tender, about 50 minutes. To speed up the cooking process, start the potatoes in the microwave for 12 minutes, then brush with oil and finish in the oven for 10 minutes, like we did for the Steak With Blue Cheese Potatoes recipe pictured above.
(Photograph by Christopher Testani)
by Sarah De Heer in Community, Shows, November 5th, 2012
Just as the first impressions of a person can influence our perception of them far into the future, research shows the same can be said for the foods we eat. Once a food or restaurant is deemed “healthy”, we tend to let our guard down and forget...
by FN Dish Editor in Holidays, November 5th, 2012
Fans of the newest season of The Next Iron Chef have something else to celebrate. The best commentary from the judges, chefs and fans from each new Sunday night episode will be incorporated into a Thursday night repeat at 11pm/10c — it’s called the Fan Feed Edition.
Here’s how to participate:
- Tweet along with @FoodNetwork during the Sunday night episode using the hashtag: #NextIronChef for a chance to be included in the Thursday night repeat.
- Keep track of what the judges, chefs and fans are saying by going to Food Network’s online Next Iron Chef Fan Feed.
Watch Thursday night (11pm/10c) to see if your tweet makes the Fan Feed Edition episode.
by Maria Russo in Recipes, November 5th, 2012
Everyone loves spinach-artichoke dip — it’s a crowd-pleaser that will have guests busy nibbling while you prepare the main meal. Bonus: This no-bake recipe is ready in 15 minutes.
Try making: 28 Other Thanksgiving Appetizers
Browse more of Food Network’s Thanksgiving recipes and tips.
by Katie Cavuto-Boyle, November 5th, 2012
With Thanksgiving just a few weeks away, you’re surely seeing yams pop up on supermarket shelves and an influx of recipes featuring these bright-orange beauties. But while they’re perhaps most often enjoyed at holiday feasts, yams’ season to shine lasts throughout autumn, and they’re easy enough to prepare that they can be enjoyed with everyday dinners. Serve these yam side dishes with your favorite fall-inspired suppers to create a seasonal spread and round out your meal in a flash.
Food Network Magazine dresses up warm yams by topping them with a cool, creamy sauce in their Baked Yams With Saffron Aioli. An aioli is a fancy name for a mixture of mayonnaise and garlic, and this recipe’s aioli comes together not with from-scratch mayo, made with egg yolks and vinegar, so you can be sure it’s going to be extra-rich and comforting. For subtle orange-yellow color and a bit of sweetness, add just a pinch of crushed saffron threads to the aioli, and mix in a squeeze of fresh lemon juice to add a light, refreshing taste.
by Simon Majumdar in Shows, November 4th, 2012
It’s a well-known fact that carrots are good for your eyesight, but did you know there are several nutrients that can keep your eyes healthy throughout your life? A healthy diet may help reduce the risk of vision issues like cataracts, glaucom...
by FN Dish Editor in Community, November 4th, 2012
Although Chef Guarnaschelli’s splendid lobster dish made her the deserved winner of a return trip to the beach, for me this first challenge was all about Chefs Greenspan and Love.
A chef with less talent and confidence than Chef Greenspan could have easily crumbled at the thought of having to cook with grasshoppers again. His critter fritters, however, were one of the surprise hits of the day, as indeed was his grilled cheese grasshopper sandwich — although maybe less surprising as he is known for making one of the best grilled cheese sandwiches on the planet. Either way, it was definitely enough to keep him safe for another week. If it weren’t for a succulent morsel of Chef Guarnaschelli’s perfectly prepared lobster, I would have made him my winner.
On the other hand, Chef Love’s confidence was misplaced. If you are going to serve a salad on The Next Iron Chef, it had better be the best salad you’ve made. Chef Love’s kale salad wasn’t — and all three judges felt it scarcely warranted the hour-long cooking time. Insult was added to injury when Chef Love told us that he had also found time to make a juicy steak for himself while he was cooking. Perhaps if he had served us some of that as well, he might not have found himself in the Secret Ingredient Showdown battling Chef Mendelsohn, whose own dish was, quite frankly, just a confused mess.
by Sarah De Heer in Community, November 4th, 2012
Through ongoing discussions with our partners at Share Our Strength, Food Network & Cooking Channel are focused on actions we can take, as well as viable options we can share with our viewers interested in helping to support those on the ground in New York City, New Jersey and the entire storm affected region, who are working around the clock to ensure families access to the food they need.
You can help, through direct donations (product donations, volunteering your time & financial support) to City Harvest, the Food Bank for New York City, and the Community Food Bank of New Jersey. Each of these organizations offices and their staffs have been directly affected by the storm; City Harvest’s Food Rescue Facility in Long Island City was in Evacuation Zone A and closed on Monday and Tuesday, however, they are operational now and delivered more than 100,000 pounds of food on Wednesday. Food Bank for New York City is continuing to distribute food supplies across the city daily from their Bronx-based warehouse, and will remain a critical source of food for thousands of New Yorkers in the coming days and weeks. The Community Food Bank of New Jersey is working directly with county level Offices of Emergency Management and with other emergency food service centers across the state to ensure families have the food and resources they need as they recover from Sandy.
These three organizations, in addition to The Red Cross, are working day in and day out to ensure the area’s families can access the basic necessities during this trying time. As they ramp up their response to feed those impacted by Hurricane Sandy, we applaud and support their work and encourage you to do the same.
One week later, we are optimistic that our Food Network & Cooking Channel offices will reopen sometime in the coming week. It may take days, weeks more, before our whole team as well as the entire area affected by the storm is back up and running, and we look forward to that time.
Hurricane Sandy: A Message From Brooke Johnson
by Dana Angelo White, November 4th, 2012
If you’re looking for a way to spruce up broccoli on your Thanksgiving table this year, try roasting it like in this week’s Most Popular Pin of the Week, Roasted Cheddar Broccoli. Food Network Magazine roasts broccoli heads with olive oil and salt, and then finishes it with breadcrumbs, sharp Cheddar and scallions.
For more Turkey Day inspiration, visit Food Network’s Let’s Plan: Food Network Magazine’s Thanksgiving Menu board on Pinterest.
Get the recipe: Food Network Magazine‘s Roasted Cheddar Broccoli
If you’re like me, Sunday football is a must-do activity during the fall and early winter. While rooting for your favorite team won’t cost you any calories, some football festivities have major penalties, especially when the game heads out to ...