by Sarah De Heer in Food Network Chef, Holidays, December 14th, 2012
by Sara Levine in Books, Contests, December 13th, 2012
We caught up with Ten Dollar Dinners hostess, Melissa d’Arabian, to chat about her holiday plans. We asked her 10 rapid-fire questions to help us get to know her holiday personality.
For a holiday drink, eggnog, apple cider or hot chocolate?
Hot chocolate! I love to serve it with homemade flavored marshmallows.
Christmas breakfast or Christmas dinner?
Dinner. I love a long dinner at the holidays, relaxing and catching up with family while the kids are playing with their presents.
Ham, beef or lamb?
Beef. There’s nothing like a perfectly done beef roast. I’ve perfected the art of cooking even an inexpensive cut of roast (the recipe’s in my cookbook, Ten Dollar Dinners).
Find out if Melissa eats fruitcake
by Food Network Magazine in Food Network Magazine, Holidays, December 13th, 2012
Whether Tyler Florence is cooking in his restaurants in San Francisco and Mill Valley, Calif., on TV or at home for his three kids, fresh ingredients are always on his mind. “It’s what California cuisine is all about,” says the 16-year Food Network veteran. “I always think about myself as a middleman, a translator of flavors who respects the produce.” Tyler’s newest cookbook, Tyler Florence Fresh, fully embraces this ingredient-driven mantra.
Tyler recently chatted with FN Dish about the book, sharing why it’s different from his previous seven cookbooks, his advice for home cooks, and the backstory behind the adorable chick perched atop his shoulder on the cover.
We’re giving away copies of Tyler Florence Fresh to three lucky Dish readers. To enter, all you have to do is leave a comment on this post. Tell us: What’s your favorite winter produce and why?
Want a sneak peek? Check out three recipes from the book and read on for our Q&A with Tyler.
Read official rules before entering
by Toby Amidor, December 13th, 2012
Step up your usual wrapping job this year by presenting gifts in these farmer’s berry baskets ($2.50 for six, plus $8 shipping; bakeitpretty.com). They’re just like the ones from the market and they’re the perfect size for homemade truffles or small presents like these polka-dot napkins from Anthropologie ($24 for four; anthropologie.com). The baskets are available in both pint and half-pint sizes.
(Photograph by Kang Kim)
by Toby Amidor, December 13th, 2012
We heart holiday food, but holiday food doesn’t always show love our waistlines. Use these simple tricks to lighten up your favorites.
#1: Baked Ham
Ham is a lean meat but when recipes call for one pound per serving the calories skyrocket to 760 a...
by Maria Russo in Holidays, Recipes, December 13th, 2012
These deliciously decadent chocolate-flavored balls have been a family favorite for decades. Whip them up this holiday season for the ones you love.
Food Safety Note
These rum balls have been modified from the version my mom made when I was younger....
by Sarah De Heer in Shows, December 12th, 2012
It’s time for 12 Days of Cookies, Food Network’s annual virtual cookie swap. Each day, visit us here on FN Dish for a peek at new holiday cookies, party-planning tips and top techniques for rolling, spooning, slicing, baking and decorating delicious sweet treats to give — or keep — from your favorite Food Network chefs.
Kids — and kids at heart — will appreciate the bright color and seasonal whimsy of these decorated star-shaped bites. Although the Pioneer Woman’s recipe is similar to that of traditional sugar cookies, it boasts one secret ingredient: grated citrus zest, either orange or lemon. Just a half teaspoon of this refreshing flavor is all it takes to transform Ree’s cookies into light, scented treats. Before baking, Ree tops cutout dough with a brush of colored egg-yolk glaze, and later finishes the cooled cookies with snow-white powdered-sugar icing.
Get Ree’s Favorite Christmas Cookies recipe and check out 12 Days of Cookies for dozens more recipes and holiday baking inspiration. Then, join the conversation: Tell us what you’re baking this season and what your all-time favorite cookie is.
Show us your best cookie creations
by Sarah De Heer in Holidays, December 12th, 2012
Wonder how the food for Episode 1 of The Next Iron Chef: Redemption got on the beach? What about the unforgettable auction episode with calf heads, a giant mortadella and paiche fish that sent Chef Falkner home? Or how about what happens to all the leftover food? The culinary team at Food Network gives fans a peek at what it’s like on set from a food perspective. Click the play button above to watch exclusive commentary from Alton, Simon and Geoffrey, too.
Get more fun facts about The Next Iron Chef: Redemption Kitchen Set
by Toby Amidor, December 12th, 2012
During the eight nights of Hanukkah, we’ll be celebrating the festival of lights with essential recipes for parties, nightly dinners, desserts and using up leftovers (after all, those leftovers deserve a second chance). It’s customary to eat fried foods on Hanukkah to celebrate the oil that burned for eight days. Doughnuts are a favorite fried dessert: serve these sugar-dusted treats piping hot, straight from your own kitchen.
Sugar and Spice Doughnuts: Crunchy on the outside and light and fluffy on the inside, these doughnuts are the perfect festive treat. Apple pie spice adds something extra autumnal to the sugary coating; cinnamon would be delicious as well. Use vegetable shortening to keep these dairy free.
Apple Cider Doughnuts: These doughnuts are made with fresh apples, then rolled in cinnamon-sugar.
Get more doughnut recipes
by Allison Milam in In Season, December 12th, 2012
This spice is known for its distinctive licorice flavor and is an ingredient in one of my favorite liquors, arrack.
Star Anise Basics
This member of the parsley family dates back to at least 1500 B.C. For centuries, the seed was used to help with di...
To you, broccoli is a vegetable. To your kids — and antibroccoli peers — it’s nothing but a no-go. But let’s be real, are we surprised that so many broccoli aversions exist? When soggy steamed broccoli is the go-to move on many dinner tables, it’s a no-brainer. It takes more than a simple steaming for its true colors to come through. And now that it’s in season, you can get your serving of better-than-ever broccoli by bringing it into your main courses.
Food Network Magazine’s Chinese Beef With Broccoli, complete with oyster sauce and white rice, takes the takeout to your stovetop. Their Bacon and Broccoli Rice Bowl has a few twists, packing fresh cilantro, pickled jalapenos and, yes, bacon into an Asian-style dish.
For a Tupperware-bound lunch, cook up a cold Chicken, Broccoli and Cherry Tomato Fusilli. And, if we’re still talking pasta, check out Food Network Magazine’s Pasta With Roasted Broccoli and Almond-Tomato Sauce (pictured above).
Get more broccoli recipes from family and friends