by Jamie Lisanti, October 1st, 2014
by Maria Russo in Drinks, Recipes, October 1st, 2014
Although Mother Nature may still be confused, we’re certain that it’s officially the season of crisp red apples, warm spices and changing leaves. Take advantage of early apples to make this gorgeous baked take on classic caramel apples. Besides embodying all of the colors of fall, this Caramel Apple Cake with Salted Caramel Buttercream hits on the flavor, too, combining applesauce, cinnamon, brown sugar and caramel. For a sweet, surprising finish, top the cake with homemade caramel apples!
by Kerri-Ann Jennings, M.S., R.D., October 1st, 2014
Whether you pick up a gallon at the orchard to accompany warm doughnuts or you simply buy a bottle while shopping at the grocery store, you’ll likely find yourself with apple cider on your hands this season. And when that happens, it’s time to mix up a cocktail. When thinking about mix-ins, stick with flavors that will complement the sweet, crisp taste of cider — warm cinnamon, simple fruit juices and sparkling wine are good places to start. Read on below for more ideas, and find Food Network’s top-four apple cider cocktails from Giada De Laurentiis, Alex Guarnaschelli and more chefs.
4. Sparkling Apple Cider Punch — The beauty of Nancy Fuller’s crimson-colored cocktail is that once you prepare one batch of this sparkling cider-cranberry punch, guests can help themselves to it, so you don’t have to prepare cocktails all night long.
3. Spiked Apple Cider Cocktails — For a fresh finish, garnish this rum-laced cocktail with a skewer of apple chunks.
by Caitlyn Callegari in Recipes, Shows, October 1st, 2014
There’s no doubt oats are a healthy food. After all, they’re packed with soluble fiber (the kind that helps lower your cholesterol and helps keep your blood sugar from spiking) and they’re relatively low in calories (1/3 cup of dry oats clocks in at 100 calories). They also give you a smattering of B vitamins and minerals (including a whopping amount of manganese, which you need for healthy bones). But if you’re finding yourself bored by the regular old morning oatmeal with brown sugar, it’s time to embrace new ways to eat oats.
Steel-cut oats are the perfect backdrop for savory toppings. A fast option is topping it with a dollop of peanut butter, a squirt of sriracha and some diced pineapple. Or bring steel-cut oats to the brunch table by topping with sauteed onions and peppers, cilantro, black beans and queso fresco. You can go the route of cooking steel-cut oats in a slow-cooker overnight, or try quick-cooking steel cut oats to work them easily into a quick meal.
by Amy Reiter in News, October 1st, 2014
Tater Tots have long been a side dish darling, with the versatility to accompany nearly any meal, from breakfast to dinner. But in this week’s Chopped Dinner Challenge for Chicken and Tater Tot Casserole, those craved-after Tater Tots serve as the basket ingredient, and that means they’re being upgraded to the main dish. As the Food Network Kitchen chefs point out, this meal is a perfect, crunchy substitution for a typical pot-pie dish.
by Joseph Erdos in Shows, October 1st, 2014
Do you crave healthy stuff like yogurt and fresh fruit in the morning and then, as the day wears on, hanker for greasy, fatty, sugary foods like french fries and cookies at midnight? It might help your mood (if not your calorie count) to know that you are not alone.
Data collected by the consumer technology and wearable device company Jawbone indicates that most people start the day focused on eating dairy, fruit and grains. Then, as the hours creep by, our desire for those foods declines, and our interest in foods rich in oils, fats and sugars rises. Those less-healthy cravings hit a bump at about 4pm (“Snack Time!” Jawbone’s number crunchers note) and rise precipitously after 8pm, peaking between about midnight and 4am before declining in time for breakfast the next day.
by Joseph Erdos in Shows, October 1st, 2014
Winning Season 2 of Rachael vs. Guy: Kids Cook-Off for Gibson was pretty amazing, to say the least. This talented 12-year-old blew the competition away with his final presentation and a dish that won him high praise from the judges, including Curtis Stone, one of Gibson’s culinary idols. FN Dish chatted with Gibson at Alstede Farms, the setting for one of his three videos (you can read that interview here). There we talked about all that led to his winning his own Web series and what it was like competing.
But there was so much to talk about that it was impossible to cut the subject off at just his time on RvG: Kids and The Jersey Shore Kid. We wanted to find out more about how this young chef got into cooking in the first place, where his inspiration came from as a kid who began dabbling in recipes at age 7, and what keeps him still in the kitchen to this day — not to mention his dreams for the future as a chef.
Here’s Part 2 of our Interview with Gibson
by Andrea Strong, October 1st, 2014
When it comes to the holidays, baking has become an integral part of the tradition of celebration. But in Food Network’s new series, it’s turning into downright competition.
In Holiday Baking Championship, premiering Sunday, Nov. 9 at 9|8c, eight home bakers will get the chance to show off their sweet skills and holiday traditions as they compete for the grand prize of $50,000 and the title of Holiday Baking Champion. Whether they’re baking cookies, pies, fruitcakes or gingerbread houses, these bakers represent the best of the best when it comes to creating holiday sweets that can stand up to this festive competition, hosted by Bobby Deen, and the serious judging from a panel of experts: Duff Goldman, Nancy Fuller and Lorraine Pascale.
Each week’s challenges will narrow down the field of bakers until just one remains to claim the championship title. Holiday baking just got a lot more competitive.
by FN Dish Editor in Shows, October 1st, 2014
The Fat Radish, which opened in 2010, is one of those perfect New York City restaurants. The uncomplicated, slightly British, vegetable-focused menu traces the seasons with local as its mantra. The design is that effortless combination of reclaimed b...
by Joseph Erdos in Shows, September 30th, 2014
Up your knife game with these sharp picks.
When it comes to creating a successful dessert, it’s often about striking the right balance. Cloyingly sweet is not necessarily how you want to finish a meal, especially on Chopped
. When presented with a dessert basket consisting of some of the most-sugary processed items, the two finalists (a 10-year-old and an 11-year-old) on Short Order Cooks stayed mainly within the sweet confines of the basket, whereas the judges take it one step further, bringing in savory notes, but with one holdout: Geoffrey, who says, “I’m going right at the sweetness.”
“All the best restaurants in the country are sort of tilting away from excessive sweetness,” Ted infers from what Alex and Chris are saying about taking the baskets, containing banana pudding, vanilla ice cream, icing and brownie mix, in a slightly savory direction. “You could kind of just put all this together and be done,” says Alex, baking a warm brownie and topping it with a scoop of ice cream, but “the challenge is to figure out something to make that reinvents what’s here.” Chris adds, “I think that’s the only route you can go,” taking it down a savory road.