Watch the Pilots and Vote for the Next Food Network Star

by , August 5th, 2014

Watch the Pilots and Vote for the Next Food Network Star, Season 10Time is running out to vote for this year's newest Food Network Star. Will you join Lenny on the range? Will you learn the secrets to Italian cooking with Luca? Or will you dive into the seas with Nicole?

Watch all three pilots now and vote for your ...

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Enter for a Chance to Win Cookbooks Featured in Off the Shelf

by in Contests, August 4th, 2014

Enter for a Chance to Win Cookbooks Featured in Off the ShelfNothing takes the burn out of midsummer heat like free cookbooks. FN Dish is giving one lucky reader his or her very own stack of books mentioned in recent Off the Shelf posts.

The books featured in this giveaway include:
Jeni Britton Bauer’s Jeni’s Splendid Ice Cream Desserts
Marisa McClellan’s Preserving by the Pint
David Lebovitz’s My Paris Kitchen
Kimberley Hasselbrink’s Vibrant Food
Allison Kave’s First Prize Pies

To enter: Tell us in the comments what your favorite summer recipe from Food Network is (must include URL in answer). FN Dish is giving away this collection of cookbooks to one lucky, randomly selected commenter.

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Veggie Mini Burger Pita — Meatless Monday

by in Recipes, August 4th, 2014

Veggie Mini Yogurt PitaFor a bite-size treat that’s perfect for a lazy summer barbecue, try your hand at these meatless mini burgers by Jeff Mauro. Ready-made veggie burger patties tend to be unhealthy due to their use of mock meats, and are full of sodium, which often leads to people skipping them altogether. With a few inventive ideas and a food processor, however, you can create a meatless alternative that is as flavorful as it is healthy.

In this Veggie Mini Burger Pita with Cucumber Yogurt Sauce recipe, the patties are made with a mix of quinoa and cannellini beans to kick up their protein content and are seasoned with breadcrumbs, spices, cilantro and garlic. They are then stuffed into soft pita bread and topped with a creamy, tangy yogurt-based dressing for an added pop of flavor. Try these at your next barbecue for a healthy dish all party guests will enjoy.

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Ask Yourself These 10 Questions Before You Vote — Justin’s Rebel Recap

by , August 4th, 2014

Justin's Rebel Recap, Episode 10Congratulations, Star fans! You've waited 10 weeks for this moment. Indeed the power to transform the life of a formerly ordinary cook into a bona fide Food Network Star is in your hands — but not before one final hopeful's head rolls.

The final fo...

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How High is “High-Fiber”? (Nutrition Buzzwords, Demystified)

by , August 4th, 2014

Ever wondered what that “high-fiber” cereal is actually providing in the way of fiber? (And is it less impressive than the box labeled “fiber-rich”?) Or ever considered how many calories are in a “low-calorie” spo...

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Making History — Alton’s After-Show

by in Shows, August 3rd, 2014

This week on Cutthroat Kitchen, history was made as an ingredient was sold for the highest amount ever paid for a sabotage on the show: $16,500. The sabotage in question was none other than the pickled ginger that replaced all of Chef Christina’s ground ginger in the gingersnap cookie round, as host Alton Brown tried to trip up the contestants by having them use ingredients that they were unfamiliar with in dishes that they know and love.

Judge Simon Majumdar, however, didn’t think that the ingredient should have gone for that much. “It has a flavor,” said judge Simon. “If you can use other spices alongside of it, you can get away.” This is exactly what Chef Christina did, and she secured the win. Alton explained, “I actually like that stuff in cookies, because I feel like it balances the sweetness, as well as the bitterness, of the molasses very well.” Chef Christina walked away with a whopping $18,500.

Click play on the video above to see how Chef Christina made use of the pickled ginger in her dish, and hear judge Simon’s reaction.

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“In the End, It Came Down to a Simple Question” — Alton’s Post-Star Rundown

by , August 3rd, 2014

Click play on the video above to find out why Alton voted the way he did. (Spoiler alert: The latest finalist sent home is revealed in the video.)


One-on-One with the Latest Star Finalist to Go Home

by , August 3rd, 2014

Food Network Star, Season 10After 10 weeks of competition, the final three have been chosen, and determining the next Food Network Star is in your hands. (Vote for who you want to win.) If you haven't watched the episode yet, read no further because Star Talk is about to dish o...

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Greek Yogurt Fudge Pops — Most Popular Pin of the Week

by in Community, August 3rd, 2014

Greek Yogurt Fudge PopsFor a healthy summer snack that’s as easy to make as it is delicious, try your hand at this Greek Yogurt Fudge Pops recipe. Made with creamy low-fat yogurt and simple pantry staples like vanilla, cocoa powder and sugar, this recipe is an indulgent summer treat that can be whipped up in no time. Now, that’s a dessert worthy of being called this week’s Most Popular Pin of the Week.

For more nutritious recipe inspiration, check out Food Network’s Let’s Get Healthy board on Pinterest.

Get the Recipe: Greek Yogurt Fudge Pops

How to Make Deliciously Crunchy Faux-Fried Chicken

by , August 3rd, 2014

oven-fried chicken
As much as we’d all love to dive into a bucket of glistening fried chicken on the regular, we know that eating the bird in other forms is generally a healthier bet. But not all hope is lost: With the right recipe, baking can elicit the same de...

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