by FN Dish Editor in How-to, August 22nd, 2012
by Food Network Magazine in Food Network Magazine, August 21st, 2012
Crostini: Meaning “little toasts” in Italian, crostini are small, thin slices of toasted bread, which are usually brushed with olive oil. The word also describes canapés consisting of small slices of toast with a savory topping such as cheese, shrimp, pâté or anchovies. Sometimes crostini refers to the equivalent of a crouton used for soups or salads.
Bruschetta: From the Italian bruscare meaning “to roast over coals,” this traditional garlic bread is made by rubbing slices of toasted bread with garlic cloves, then drizzling the bread with extra-virgin olive oil. The bread is salted and peppered, then heated and served warm.
Get popular crostini and bruschetta recipes
by Sarah De Heer in Food Network Chef, Shows, August 21st, 2012
Each month, Food Network Magazine puts chefs from Food Network Kitchens to the test: Create three recipes that put a new spin on a pantry staple like mixed nuts or hummus.
Potato chips are a must-have at summer barbecues. Follow the lead of Claudia Sidoti, Jay Brooks and Bob Hoebee as they give this supporting side the star treatment it deserves.
Recipe: Potato-Crusted Pork Chops With Pesto Sauce (pictured above)
Jay says: “Chips work great as a crust. They’re already salty and crispy — they just need to be crumbled.”
Vote for your favorite
by Toby Amidor in Uncategorized, August 21st, 2012
Sandwich King Jeff Mauro joins the Food Network prime-time lineup this fall with a new half-hour series called $24 in 24, where Jeff discovers the best cheap local eats in cities across America. Each week, he’ll hit a new locale with a budget of just $24 to find the tastiest breakfast, lunch and dinner in town.
From unexpected mom and pop shops to globally inspired spots, Jeff’s coast-to-coast journey proves great food doesn’t have to break the bank. But can you really find good food for just $24? You absolutely can: “The beauty of this great country is that you can always find plenty of great food for a great price. There are so many interesting and affordable unearthed joints strewn about the ethnic enclaves that are so common in even the smallest of American cities,” Jeff added. He continued to say that showcasing great, family-run establishments that haven’t had much publicity and celebrating their food is one of his favorite things about this new show. “That, and watching myself eat on camera, which is always ultra-sexy!”
Jeff hits Boston, Chicago, Cleveland, Los Angeles, Minneapolis, New York City and Philadelphia in the first season of $24 in 24, which premieres Monday, September 24, at 10:30pm ET/PT.
by Food Network Magazine in Family, Food Network Magazine, August 21st, 2012
When visiting your local farmers’ market, you’re not only picking up deliciously seasonal produce, you’re also bringing home a wide array of antioxidants that can help protect your body. Here are 10 foods that should be on your shopping list.
by Cameron Curtis in Food Network Chef, Shows, August 20th, 2012
Sam Kass, a White House chef and Michelle Obama’s adviser for her Let’s Move! program, says that the White House is always stocked with fruit in case Sasha or Malia needs a bite. But Sam knows that kids don’t always come home from school begging fora healthy snack, so he offered up these smart swaps for some favorite after-school treats.
Instead of a candy bar, drizzle chocolate on pretzels or apples (pictured left).
Chop 1/2 pound dark chocolate. Microwave three quarters of the chocolate in 30-second intervals, stirring, until mostly melted. Stir in the remaining chocolate until smooth. Drizzle over mini pretzels or apple slices and let harden.
“There is no substitution for chocolate!” Sam says. “The key is moderation.”
by Maria Russo in Recipes, August 20th, 2012
In honor of the 50th episode of Restaurant: Impossible, “Behind the Impossible,” Robert Irvine sat down with us at the Atlantic City Food and Wine Festival at Caesars Hotel & Casino (where he spent time as their culinary director at the beginning of his career) to share some of his most memorable moments from past seasons. While he did have a party in Philadelphia to celebrate the milestone, he’s already filming future episodes saying, “it’s 50 and then we keep on going.”
1. At The Main Dish in Meridianville, Ala., Robert turned a sad and neglected restaurant into a comfortable, sophisticated eatery, and gave a new lease on life for Lynn and Ken Tverberg. Check out how the restaurant is doing now in our Restaurant Revisited.
Get Robert’s top four moments
by Robin Miller in Uncategorized, August 20th, 2012
The goal of Meatless Monday is simple: Inspire one day of meat-free eating each week for the sake of our health and that of the planet. The point is not to convert happy meat eaters into the most die-hard vegans, but rather to make even the staunchest steak lovers occasionally think twice before passing up a salad or scoop of vegetables in favor of meaty alternatives.
That said, we know how difficult — not to mention downright boring — it can be to fill up on a plate of veggies alone. So this week we’ve rounded up three of Food Network Magazine’s heartiest, most flavor-packed vegetarian recipes to please even the most demanding of meat eaters.
One of the easiest meatless meals to make, pasta not only feeds a crowd but can be tweaked to your family’s tastes and needs. Pictured above is Cavatelli With Tomato Sauce and Ricotta, a dressed-up version of typical noodles with sauce that can be made in just 30 minutes. Cavatelli isn’t your average pasta; it’s thicker, since it’s often made with cheese, so it’s naturally more filling than traditional spaghetti or penne noodles. Here it’s tossed with a simple but robust tomato sauce, laced with garlic and red pepper flakes for a touch of heat. Before serving, top each bowl with a spoonful of creamy ricotta cheese.
by Sarah De Heer in Shows, August 19th, 2012
These flavorful chicken wings clock in at only about 261 calories per serving!
My boys love chicken wings – mild, medium, hot – ALL chicken wings. During our recent summer vacation, I let them order wings at our favorite oceanfront restaurant alm...
by Sarah De Heer in Community, August 19th, 2012
The third season of The Great Food Truck Race hit the road tonight in Los Angeles with eight new teams — and not one of the teams had ever worked, cooked or driven in a food truck up until this point. With a grand prize of $50,000 on the line and the chance to keep their truck, each team will try to pull out all their tricks to stay in the game, but ultimately, one truck must go each week. Every Sunday night, FN Dish will bring you exclusive exit interviews with the latest Food Truck contestants to get the boot.
This week, Under the Crust seemed to face one challenge after another with their equipment, not to mention choosing poor locations and the basics of just getting to know their truck for the first time — and unfortunately, Hannah, Sheri and Gary had to give the keys of their truck back to Tyler.
Read more from Under the Crust
The classic summer fruit crisp: Fruit is sprinkled with a streusel-like mixture of butter, sugar, flour and often oatmeal or nuts that have been rubbed together (or pulsed in a food processor). They boast a tender fruit center and are quick to prepare, like this week’s Most Popular Pin of the Week: Ree Drummond’s Peach Crisp With Maple Cream Sauce. Ree adds a hint of maple syrup to her easy peach crisp for an unexpected flavor twist.
For more recipes that are sure to kick-start your morning off right, visit Food Network’s Let’s Cook: Recipe of the Day board on Pinterest.
Get the recipe: Peach Crisp With Maple Cream Sauce