Season 4 of The Great Food Truck Race is traveling the nation from coast to coast, visiting cities where food trucks have been popular for years and where food truck businesses are just starting to gain momentum. And the reason why food trucks are popular is because they are the perfect solution for busy people who need on-the-go food, like Food Network stars, who find themselves splitting time between running restaurants and taping new shows. FN Dish recently caught up with the network’s stars to find out where they like to grab a bite to eat in their free time. Find out their picks below.
Cupcake Wars returns for Season 9 with all new episodes starting on Saturday, Sept. 7 at 8pm/7c. Talented cupcake bakers will take on the challenge of making creative confections for a chance to win $10,000. On the premiere episode, special guest judge Jessica Alba will be having a launch party for her new family brand, The Honest Company, and she’s in need of the best all-natural and organic cupcakes. “As a guest judge and foodie, I was blown away by the contestants’ culinary creativity in baking cupcakes that were made with healthier ingredients but still tasted and looked amazing,” said Jessica. Watch the episode to see which baker wins the opportunity to cater the event.
Watch Cupcake Wars Saturdays (new night) at 8pm/7c.
If there’s one complaint I hear over and over from Foodlets readers, it’s about getting kids to eat more vegetables. And to that I have one piece of tried-and-true advice: Roast them. I’ve roasted carrots, Brussels sprouts, cauliflower, asparagus and now broccoli. It’s so easy and so delicious; I can’t believe I haven’t tried it before. Here’s what you do: Slather a few cups of broccoli florets with olive oil, sprinkle with sea salt and roast in a hot oven (around 400 degrees F).
When the edges are crispy, but the centers still soft, you know it’s done. Encourage anyone who’s had a bad broccoli experience in the past to try just one bite. They may not immediately become a fan, but over time, this is the recipe that’ll win ‘em over.
Get the full recipe for Roasted Broccoli here.
Celebrate the Jewish New Year with these delicious recipes. Each recipe is not only healthy, but is also suitable for a kosher-style meat-based meal. And don’t forget to pick up local apples and honey from your farmers market for a sweet start t...
This past Sunday, the six remaining food trucks in The Great Food Truck Race stopped by Pocatello, Idaho, where the challenges had them cooking dishes highlighting the state’s famous russet potato. The teams even had to do some digging of their own, harvesting from a local farm and then creating a dish elevating the humble spud to a special status. But Idaho is about more than just potatoes — the state has a lot of restaurants and eateries that not only bring in the locals but out-of-towners, too. FN Dish has done the digging for you, highlighting some terrific food options in Idaho from Food Network’s On the Road guide. Check them out below.
Pop quiz: How many boxes of cereal are in your pantry? Assuming that you’re sitting on a surplus like most families, we have just the recipe for you: cereal brittle. Line a baking sheet with parchment paper and brush with vegetable oil. In a saucepan, combine 2 tablespoons water and 1 cup sugar. Bring to a boil over medium-high heat; cook, swirling the pan but not stirring, until amber, 6 to 7 minutes. Remove from the heat and stir in 1 cup cereal (we used a mix of Cinnamon Toast Crunch, Kix and Cheerios); pour onto the prepared baking sheet and spread with a rubber spatula. Let cool completely, then break into pieces.
(Photograph by Kang Kim)
While scrambled, over-easy and hard-boiled eggs may be breakfast classics, eggs — no matter how they’re cooked — can star in lunch and dinner recipes as well, and just one egg can transform a simple dish into a hearty vegetarian meal. If you have leftover tomato sauce on hand, warm it up on the stove, crack in a few eggs and call the plate Eggs in Purgatory. Making vegetable fried rice? Add extra protein by topping it with a sunny-side-up egg. Given eggs’ versatility, it’s easy to experiment with new egg-topped creations by starting with your tried-and-true favorites, then dressing them up with whites and yolks cooked your way.
Food Network Magazine follows suit in its recipe for Baked Eggs and Beans on Toast (pictured above), a weeknight-friendly dish that’s a cinch to prepare. After sauteing onions with tomato paste, add a splash of honey and Worcestershire sauce for sweet and salty bites, then meaty navy beans to create a thick, flavorful mixture in which to cook the eggs. It’s important to start the beans and eggs in an ovenproof skillet, as the combination will move right from the stove to the oven. Once the eggs are set, slide them onto slices of crunchy toasted bread, and finish each with the tender beans and some fresh grape tomato-parsley salad.
It doesn’t matter how you find ‘em–frozen, canned, bottled, marinated or discovered at the center of the beautiful fresh vegetable–artichoke hearts have amazing flavor and boast some serious nutrients.
First, they’re loaded...
When chefs enter Cutthroat Kitchen, they’re likely expecting a bit — or a lot — of sabotage to be dealt upon them by their rivals. After all, it’s this play-or-be-played mentality that makes the competition as fiercely cutthroat at is it. But what they may not expect is that some of their most prominent challenges will likely come not from their dwindling cash supply, another contestant or unexpected ingredient swaps, but rather from themselves and their ideas about how to succeed in Cutthroat Kitchen.
On this week’s After-Show, judge Simon Majumdar and host Alton Brown noticed that in almost every round of cooking, chefs faced significant obstacles — some so damaging that they led to eliminations — on account of their own shortcomings. “He wasn’t sabotaged there,” Alton told Simon of Chef Scipione’s absence of bread in his Round 1 cheese steak sandwich. “He just didn’t make it out of the pantry with any bread.” This oversight ultimately cost Chef Scipione his place in the competition, as Simon noted that the chef’s finished dish “wasn’t a Philly cheese steak in any form that I would recognize.”