by Maria Russo in Community, November 2nd, 2014
by Kiri Tannenbaum, November 2nd, 2014
From fried chicken drumsticks and roasted whole chickens to simply grilled chicken breasts, there are days when it seems like you’ve done nearly all you can with the humble chicken. But the beauty of this family-friendly meat is that it’s endlessly versatile and pairs well with a variety of flavors and textures. Follow Giada De Laurentiis’ lead and dress up boneless, skinless chicken breasts with fresh lemon juice and briny capers to create her classic Chicken Piccata, this week’s Most Popular Pin of the Week.
For more five-star recipe inspiration, visit Food Network’s 5-Star Recipes board on Pinterest.
Get the Recipe: Chicken Piccata
by Maria Russo in Shows, November 2nd, 2014
In addition to its natural caramely sweetness, there’s one more reason to pour on the maple syrup: it’s actually good for you. Yes, pure maple syrup is not only high in antioxidants, but every spoonful offers nutrients like riboflavin, z...
by Amy Reiter in News, November 1st, 2014
If you’ve ever wondered what Thanksgiving looks like when an Iron Chef is in charge, you’re in luck because for the first time, fans will be able to watch Bobby Flay as he hosts his Food Network friends for a celebratory feast. On the all-new upcoming special Thanksgiving at Bobby’s, airing Saturday, Nov. 22 at 12|11c, Bobby will be joined by some of your other favorite chefs, Alex Guarnaschelli, Katie Lee, Sunny Anderson and Michael Symon, and together they will cook up a turkey day spread complete with all of the trimmings. They’ll even break down each course with chef-tested tips so you can tackle the holiday with ease.
In true Iron Chef style, Bobby’s menu will feature traditional picks like a simply roasted turkey and a hearty cornbread stuffing, but his recipes and those from the group will include new ways to dress up old-fashioned classics, like a maple glaze for his bird and a boldly spiced cauliflower side dish from Alex. Perhaps best of all, with five cooks in the kitchen, you can guarantee that the cast will offer strategies for stress-free hosting at home and share quick tricks for turning out next-level flavor at your house.
by FN Dish Editor in Community, November 1st, 2014
Suddenly, it’s soup season. As the weather turns chilly and we begin to scrounge around in the backs of our closets for a pair of gloves that match (or, forget matching – one for each hand) and a warm hat, we may also begin to feel a deep urge to dip into one of our favorite soups. When it comes to soup, we all have our favorites, as well, perhaps, as our personal lists of the ones that, for whatever reason, we’re just not that into.
Recently, a writer on Jezebel posted a highly idiosyncratic personal ranking of soups, appropriately filed under “totally arbitrary rankings.” Whether or not you agree with the writer’s opinions (his top four: Lobster Bisque, French Onion, Cream of Crab, Tom Kha Gai) or admire his alternately amusing and perhaps a bit too salty turns of phrase, you have to concede that a ranking of soup is a delicious idea. (Note that others have done it before, with markedly different results.)
by Jamie Lisanti, November 1st, 2014
Just a few weeks ago, FN Dish kicked off the fall season by asking fans to create their ultimate autumn-inspired Pinterest boards, and sure enough, readers delivered. You clicked through FoodNetwork.com and curated hundreds of pins celebrating all things apples, pumpkins, pies and crowd-pleasing comfort food, including Apple Crumble with Vanilla Ice Cream, Baked Pumpkin Rice Pudding, and Butternut Squash Mac and Cheese.
After scrolling through the boards and scouring the pins, FN Dish rounded up its top three picks for the best fall boards. Meet the winners, follow their boards, and get the featured recipes and tips below.
by Melissa d'Arabian in Food Network Chef, November 1st, 2014
Now that Halloween is over, it’s time to start thinking about all of the ways to use your leftover candy. (For the record, we’ve been known to stash extra candy just to have as leftovers come November.) You could pass it out to coworkers or stockpile it to bring to movies, but we recommend revamping it, perhaps as Leftover Candy Bar Brownies. First, make a simple brownie batter, then add your favorite chopped chocolate candy — peanut butter, nougat, mint or caramel are all fair game. A gleaming layer of velveteen, thick chocolate ganache takes these over the top. Spread a thick layer of it over the top of the brownies, sprinkle with additional leftover chopped candies, like chocolate-covered peanuts or pretzels, and then revel in the candy-coated baked goodness. Happy Day-After Halloween!
by Dana Angelo White, November 1st, 2014
Turning the clocks back an hour feels like an unofficial start of winter, ever since the pumpkin spice latte decided to start making appearance since approximately August. (Technically I realize this is not true, but it sure feels that way.) Suddenly, the days will whiz by, as we speed our way to 2015, cooking and eating every step of the way, and sitting down to a dinner table with the windows newly darkened by night.
Which means: Turn on the ovens and braise some meat! So, in that spirit, let me give you a quick primer on this fantastic wintertime technique.
What is braising?
Braising is a method of cooking meat slowly in moist heat, usually with part of the meat submerged in an aromatic liquid. Often a large cast-iron pot or Dutch oven is used – the meat, vegetables and liquid are put into the Dutch oven, covered and then cooked over gentle, even, low heat for several hours.
by Maria Russo in Recipes, November 1st, 2014
Cold and flu season is right around the corner and while there’s no magical food to protect you from illness, eating more of these five foods can help keep you going strong through those chilly winter months.
High quality protein plus probi...
by Amy Reiter in News, October 31st, 2014
While the turkey often takes center stage on Thanksgiving, for the sweet tooths at the table, it’s likely all about the most-anticipated final course: dessert — in particular, the rich, creamy pumpkin pie. With a buttery crust and spiced pumpkin filling, this tried-and-true indulgence in a holiday staple, and with the help of a go-to recipe, it’s one you can surely make easily at home. Learn the basics of Food Network Kitchen’s Pumpkin Pie recipe below, then check out the complete gallery for the rest of the how-to.
Soon, when you’re ordering a beer at a bar or restaurant, you won’t need to ask your bartender or server for a recommendation. Neither, when you’re scanning the store shelves in search of a six-pack perfectly suited to your taste, will you have to make a split-second decision based on label alone.
We’ve all had memorable instances when we’ve plunked down our hard-earned money for a beer that sounded cool but left us cold. But there’s a new free app in the works that will take the guesswork out of beer buying.
A Wilmington, N.C.-based company called Next Glass is currently putting in the legwork to scientifically map the DNA of every single kind of beer sold in the United States in order to scientifically determine — based on beer you’ve liked in the past — what beer you’re likely to enjoy next. The app’s tagline: “It used to be subjective. Now, it’s personal.”