Did You See That: Mac and Cheese Grilled Cheese on Sandwich King

by in Food Network Chef, Recipes, November 6th, 2012

Mac and Cheese Grilled Cheese With BaconIt seems that all Food Network recipes make the editors here drool, but sometimes there’s a recipe that really catches our eye and makes us stop dead in our tracks. This past Sunday Jeff Mauro did just that when he made the ultimate comfort food sandwich on Sandwich King: Mac and Cheese Grilled Cheese With Bacon. A creation he credits to his son, Lorenzo, Jeff takes country white bread and layers it with an enormous serving of a classic, gooey, homemade mac and cheese, thick-cut smoked bacon, American cheese and tomatoes that have been soaked in hot sauce. If that doesn’t warm and fill you up on a cold day, well, we’d be impressed then.

Get the recipe: Mac and Cheese Grilled Cheese With Bacon

VOTE NOW: Would you try this ultimate grilled cheese?

Have a Question for Rachael or Ree About Thanksgiving?

by in Events, November 6th, 2012

Rachael Ray and Ree Drummond on Thanksgiving Live!Last week FN Dish readers had the chance to submit a question to Alex and Sunny for Thanksgiving Live!, a two-hour call-in show hosted by turkey master Alton Brown on Nov. 18 from 12 p.m. to 2 p.m. This week, it’s all about Rachael Ray and Ree Drummond.

Before the live show starts at noon, Food Network will serve up a three-hour Thanksgiving Live webcast at FoodNetwork.com. Beginning at 11:30am ET, the site will stream a pre-show featuring celebrity chef interviews and behind-the-scenes footage of Alton and the cast preparing for the big day.

Do you have a question specifically for Rachael or Ree? Whether it’s about the way they set their table or a tip for the perfect gravy, we’ll handpick a selection of your questions and ask them live during the pre-show. Leave your question in the comment section below, or submit it via Facebook and Twitter by using the hashtag: #ThanksgivingLive.

Don’t forget: You can still submit a question for Alex and Sunny, too.

Pumpkin-Chocolate Chip Mini Muffins

by , November 6th, 2012

pumpkin muffins
In the fall, I utilize fresh and canned pumpkin as much as physically and culinarily possible. I adore filling my house with this gourd’s sweet and nutty aroma and autumn in my house wouldn’t be the same without it. That said, I’m curious why ...

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Iron Chef-Worthy Kale Recipes

by in Recipes, Shows, November 6th, 2012

Massaged Kale SaladKale (and salads) got a bad rap this week on the premiere episode of The Next Iron Chef: Redemption. On the beach of Paradise Cove, where the chefs were first challenged with their redemption ingredient that got them eliminated in a previous season, Chef Tim Love made kale famous not once, but twice. In a kale salad the judges deemed too simple and oily, Chef Love found himself in the bottom two with Chef Mendelsohn. In an effort to redeem himself to the judges and show them he knows how to cook kale, he prepared it once more fried. That wasn’t enough to save him, however, and he was the first chef to return home in this new season.

In defense of this vegetable, we’ve rounded up Food Network’s top five kale recipes that we think would win the judges over for sure:

5. Turkey, Kale and Brown Rice Soup – Add a new soup to your go-to list. Ground turkey is sauteed with shallots, carrots and bell pepper, then mixed with kale and brown rice and finally topped with shavings of Parmesan.

Get the top four recipes

How to Bake a Better Potato

by in Food Network Magazine, November 6th, 2012

steak and blue cheese potatoes

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)

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Social-ize With the Fan Feed Edition of The Next Iron Chef: Redemption

by in Community, Shows, November 5th, 2012

Next Iron Chef Fan Feed EditionFans 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.

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Think About Appetizers — Thanksgiving Tip of the Day

by in Holidays, November 5th, 2012

Paula's Hot Spinach-Artichoke DipEveryone 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.

Fall-Fresh Yams: Not Just for Thanksgiving — Meatless Monday

by in Recipes, November 5th, 2012

Baked Yams With Saffron AioliWith 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.

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