by Sarah De Heer in Shows, September 30th, 2012
by Maria Russo in Recipes, September 30th, 2012
The third season of The Great Food Truck Race hit the road with eight rookie food trucks with a grand prize of $50,000 and the chance to keep their truck. Every Sunday we saw each truck pull out all their team’s tricks to stay in the game. But ultimately, one truck said goodbye each week. Tonight it was down to the final two: Seoul Sausage and Nonna’s Kitchenette. Both battled multiple Truck Stops and Speed Bumps in three different cities that constantly kept them on their toes. In the end, it came down to a difference of $103.
All season long we saw these three friends give it their all in an effort to prove to their parents that they had what it takes to be successful in the food truck industry. With their clever menu names, irresistible fried kimchi rice balls and unmistakable ambition, Seoul Sausage walked away with the grand prize — Los Angeles, welcome your newest food truck!
For seven weeks, we’ve watched you sell the fried kimchi rice balls. Where did that idea come from and why do you think those were so popular?
It came out of both necessity and coincidence. You have to remember the first week we were thrown off guard — all of a sudden we couldn’t make sausages anymore. In Flagstaff, Ariz., Chris had to think on the fly and create a new dish that could really encapsulate what Seoul Sausage the food truck was all about. He did that perfectly and it was just a fun food item that people ate up.
Keep reading our exclusive interview
by Janel Ovrut Funk, September 30th, 2012
The 2012 Oktoberfest kicked off in Munich, Germany, last week with a parade and ceremonial tapping of the kegs before this two-week-long celebration of all things beer and brats began. While you may not be able to plan a last-minute jaunt to Germany to experience Oktoberfest firsthand, you can bring the festival’s best eats and drinks stateside with Food Network’s Oktoberfest menu inspired by some of the many tents and food halls found throughout the event.
Let’s talk bratwurst, a German sausage and one of the must-have meals at Oktoberfest. Though you can buy this hot dog look-alike already cooked, it’s also sold raw, and is often served alongside potatoes or sauerkraut. Inside the Burtschers Bratwursthüttn tent at Oktoberfest, bratwurst and a host of other sausages are paired with any number of beers. Food Network Magazine’s Bratwurst With Potato Cakes (pictured above) is an easy-to-make meal that celebrates traditional German flavors. Hearty bratwurst is sautéed for just a few minutes and served with crispy sauerkraut-potato cakes and a tangy mixture of mustard and sour cream.
by FN Dish Editor in Community, September 30th, 2012
For my last post, I wrote a round-up of some of my favorite vegetarian cookbooks. But these days, I’m turning to blogs more than books for recipe inspiration. I love when I Google a recipe and a new-to-me blog pops up with the perfect meal inspira...
by FN Dish Editor in Contests, September 29th, 2012
The majority of restaurant chains keep their most-popular recipes under lock and key. The same goes for Red Lobster’s Cheddar Bay Biscuits. But that didn’t stop Food Network Kitchens from creating a perfect replica. If you’re craving these flaky, cheesy biscuits, try this week’s Most Popular Pin of the Week, Food Network Magazine‘s Almost-Famous Cheddar Biscuits.
For more recipes to get your meal started, visit Food Network’s Let’s Cook: Appetizers board on Pinterest.
Get the recipe: Almost-Famous Cheddar Biscuits
by Katie Allen in Recipes, September 29th, 2012
CityEats New York is offering FN Dish readers a chance to experience ExclusiveEats: special offers that include everything from preferred pricing to special menu items to unique dining experiences. On October 4 from 6:30-8:00 pm, Aroma Kitchen & Winebar is offering its New York diners a taste of Southern Italy. Emily Herron of Donnafugata in Sicily and Sam Di Palo of Di Palo Selects in Little Italy are teaming up to host the ExclusiveEats event that will likely make guests wish they could hop on board a flight to the Mediterranean right then and there. Emily and Sam will teach you all about the island’s sun-ripened cheeses and delicious wines.
You can purchase a ticket here, or you can enter in the comment field below for a chance to win a pair for free. Your pair of tickets includes a tasting of four Sicilian wines paired with four cheeses and Aroma’s Chef Vito will also prepare a variety of little bites for guests to sample. To enter: Tell us your favorite wine and cheese pairing in the comments. We’re giving away two tickets to one lucky, randomly selected commenter (travel to and from the event is not provided).
Read official rules before entering
by Toby Amidor, September 29th, 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.
A baked potato is a Food Network essential for dinner. We got creative by using leftovers in our kitchen refrigerator, and the final products were all relatively healthy, delicious and filling.
First, start with the classic version
by Mallory Viscardi in Community, September 29th, 2012
Fall in love with sweet potatoes again and again with these 10 deliciously healthy recipes.
One medium tuber contains 105 calories and 4 grams of fiber. These babies are bursting with antioxidant vitamins A and C, potassium and ...
by Maria Russo in Shows, September 28th, 2012
Our fans have the best taste in tote bags. Last weekend, we asked readers to send us photos of your favorite bags using #FoodNetworkFaves on Twitter and Instagram, and you did not disappoint.
Here are the editor’s favorite fan-photos:
by Andrea Albin in Food Network Magazine, September 28th, 2012
This weekend marks the end of the race for the two remaining Food Truck teams. Come Sunday night, either Nonna’s Kitchenette or Seoul Sausage will drive away with a win and the keys to start their dream food truck business. But before one of them can claim road trip glory, they must survive what Tyler has called “a multi-city race to the finish” — a high-stress weekend unlike any they’ve experienced before.
In this sneak-peek shot from Sunday’s episode, both Nonna’s and Seoul seem to be taking the challenges of the finale in stride, laughing off any worries about the future and the looming last elimination. Are the teams finding the finale to be easier than expected, or are they simply slaphappy after seven long weeks on the road?
Before you tune in this Sunday at 9pm/8c to find out which team wins the race, we’re challenging you, Food Truck fans, to write your best captions (tastefully appropriate, please) for this LOL-worthy moment in the comments below.
The September issue of Food Network Magazine is chock-full of tomatoes. Stuffed Cherry Tomatoes, Tomato Caesar Salad With Bacon-Parmesan Crisps (pictured above) and Fried Green Tomato Sandwiches are just a few of the must-try tomato recipes in the issue, but I’d like to add one more to your list: my ideal tomato salad.
It’s nothing more than sliced tomatoes and quick-pickled red onion dressed in a little of the pickling liquid and some good olive oil, but it’s incredible any day of the week. The acidity of the onions complements the tomatoes without overpowering them, while the body and slight sweetness of the olive oil round everything out.
Get Andrea’s recipe