by Maria Russo in Holidays, Recipes, December 1st, 2012
by Maria Russo in Shows, November 30th, 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.
Light and chewy, Trisha’s top-rated treats combine two ingredients that are simply better together — white chocolate and bright cranberries— and feature chopped macadamia nuts for a crunchy, textured bite. The best part about these beauties is that they’re practically fail-proof. There’s no rolling of the dough or precise decorating here, just an easy mix-drop-bake process that will wow professional holiday bakers and first-timers alike.
Get Trisha’s White Chocolate Cranberry 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.
Find recipes for our Top Holiday Cookies
by Robin Miller, November 30th, 2012
After last week’s doozy of a Secret Ingredient Showdown in which Chefs Spike Mendelsohn and Marcel Vigneron threw caution to the wind and presented to the judges as The Next Iron Chef‘s first-ever alliance, some fans may be ready for a return to Redemption normalcy, or at least some semblance of predictability. But with just six finalists remaining and the Chairman’s dreaded ingredient auction looming, the competition is just heating up and the next episodes will be the most-shocking yet as the chefs are faced with do-or-die challenges and last chances for success.
No stranger to either high or low moments of The Next Iron Chef, host Alton has witnessed all of the most-unforgettable moments in Kitchen Stadium and surely knows what the rivals should — and should not — be thinking, doing and cooking at this stage of their journey. In the above sneak-peek shot from Sunday’s new episode, Alton seems to have pulled Chef Nate Appleman aside to share a quick bit of information intended for his ears only. What do you think Alton is dishing about in his one-on-one chat with Chef Nate? Where are the other rivals, and why aren’t they privy to what Alton has to say?
Before you tune in this Sunday at 9pm/8c to watch what happens next, we’re challenging you, Next Iron Chef fans, to write your best captions (tastefully appropriate, please) for this secretive moment in the comments below.
Get an extended preview of the next episode
by Jill Novatt in Holidays, November 30th, 2012
Burgers aren’t banned from Healthy Eats! In fact, healthy burgers dish up tons of high-quality protein. Just be savvy about what you choose.
- Choose lean ground sirloin and add no fillers (good beef needs nothing extra).
- Grill burgers on a stove-t...
by Marisa McClellan in Entertaining, November 30th, 2012
Here in Food Network Kitchens, we love simple, classic recipes. We are also paid to think about food all day. So we’ve taken classic foods and drinks and reimagined them into three, four or five different ways. No standard recipes here, just the occasional technique and pictures. Think of it as a picture recipe.
Apple cider is delicious plain, but we decided to come up with a few simple additions to make it ready for a night on the town with the grown-ups.
First, start with the classic version
by Dana Angelo White, November 30th, 2012
Though winter isn’t officially here according to the calendar, early sunsets and chilly nights mean that it’s fast approaching. As someone who loves daylight and loses steam once the sky goes dark, it’s around this time each year that I put my antihibernation plan into action.
During these darker months, my natural inclination is to burrow down — to stay close to home and not surface again until the warmer days return. While this might have been an appropriate survival strategy during another era, in my current life, it initiates a most unpleasant spiral of isolation. This is no good for anyone.
And so I fight back against this tendency to hole up using food. I throw dinner parties and invite friends over for spur-of-the-moment potlucks. I organize brunch outings. I make extra large batches of soup and carry it to harried neighbors. And at least once a weekend, I make an extra large casserole, just in case.
These days, one of my favorite recipes is Giada’s Greek Noodle Casserole. It’s essentially a slightly simplified version of Pastitsio and ends up tasting like an exotic, homemade version of Hamburger Helper. For those of us who grew up on the stuff (it is what my dad would make on nights when he was in charge), that makes this endlessly comforting and familiar. Perfect for combating short days and cooking as your Weekender.
Before you get cooking, read these tips
by Joseph Erdos in Shows, November 30th, 2012
Calories can be sneaky, finding their way into your diet when you aren’t looking. Too many of them make it hard to maintain a healthy weight. Try these 5 simple things to save calories throughout the day — we promise you won’t miss them.
by Priya Krishna in Contests, November 29th, 2012
Something unprecedented happened on this past Sunday’s episode of The Next Iron Chef. For the first time in Kitchen Stadium, two chefs chose to plate together, which led to their dishes being judged side by side. Was it a good or bad decision on their part? Did it tarnish the sanctity of the competition?
It’s been evident from the beginning of Season 5 that Chefs Mendelsohn and Vigneron have had an alliance. Episode 4 showed viewers how deep their friendship goes. The two competed against one another in the secret ingredient elimination challenge and made the decision to plate their lobster dishes together. But were they to be judged together, sent home together or allowed to win together? All the rival chefs were up in arms by their actions. Ultimately the judges chose to send home Chef Mendelsohn.
FN Dish wants to know, what would you have done if you were a judge? Do you think what went down in Kitchen Stadium was fair? Would you have liked to have seen both chefs saved? Or would you have eliminated both chefs for their antics?
by Joseph Erdos in Shows, November 29th, 2012
If you’re a dessert lover, then this is certainly the sweet treat for you. This award-winning 12-layer coconut cake is rich, indulgent and loaded with plenty of toasted coconut and fresh vanilla. The New York Times called it “a little slice of heaven.” Bobby Flay even said the cake was his “all-time favorite dessert” when it was featured on his show, Throwdown with Bobby Flay. Having a slice of this decadent, light-as-air cake is without a doubt the perfect way to kick off the holiday season.
You can buy your own coconut cake here (or take a trip to The Peninsula Grill in Charleston, South Carolina where it is served), or enter in the comment field below for a chance to win one. To enter: Tell us your all-time favorite Food Network cake recipe in the comments (must include recipe URL to qualify). We’re giving away the cake to one lucky, randomly selected entrant.
Read official rules before entering
by Dana Angelo White, November 29th, 2012
There are some pretty strange and unusual ingredients that get used on The Next Iron Chef challenges. But what secret ingredients have been the hardest for the competitors to work with? The culinary team in Food Network Kitchens weighed in on this question and came up with eight of the most difficult secret ingredients from the previous four seasons.
But what’s the absolute hardest ingredient used on The Next Iron Chef? You get to decide in this bracket challenge. In Round 1, you had to narrow down the eight to four. In Round 2, you had to choose the two finalists. Now’s your chance to vote for the one ingredient you want to win.
How It Works
Round 1 was November 15-22. The top eight secret ingredients were narrowed down to four.
Round 2 was November 22-29. The remaining four ingredients were narrowed down to two.
The finals are this week, starting November 29 at noon. You choose the winner from the two finalists. Vote below now.
On December 6 we will announce the winner at noon.
Buttery, crunchy, plus full of flavor and healthy fats — so many reasons to go nuts over pecans!
Dating back to the 16th century, pecans are the only tree nut native to North America. The name “pecan” comes from the Native Ame...