by Alex Guarnaschelli in Family, September 18th, 2012
by Simon Majumdar in Shows, September 17th, 2012
My daughter played “What food am I?” in preschool the other day. When I came to pick her up, her teacher gave me an odd look. “What happened?” I asked. “All of the kids had to describe what kind of food they were today,” she began. “Most kids said apples, celery, oranges, hamburgers, tomatoes, etc., but your daughter told us she was a mix of quinoa and gooseberries…”
Good or bad? I wondered to myself. Probably some of both.
In my mind, that definitely tells me I’m going to be “that mom,” the one whose kid constantly feels embarrassed about. And “that mom” was originally my mom: the mom who dares to be different when, among other things, it comes to packing a school lunch.
My mother lovingly packed soggy, lopsided and sometimes grease-stained paper bags carrying oddball sandwiches or various leftovers from dinner.
Delicious? Totally. Awkward to eat? Totally. Not like any of the other kids’ lunches at a time when you did not dare to be different? Totally.
What was a classic lunch for me?
by Maria Russo in Recipes, September 17th, 2012
Everybody has their favorite memory of a perfect pasta dish. My own came during a visit to a small restaurant in Rome where I was presented with a plate of Bucatini All’Amatricana, made with the tubular pasta and a spicy sauce containing guanciale (cured pig jowls). As I travel the globe eating the weird and the wonderful, it is often this comforting bowl of pasta that I recall and crave the most.
Pasta is such a familiar ingredient in the United States that it is often all too easy to take it for granted. There are few people who don’t have at least one type of pasta in their store cupboard and if you were to walk down the aisles of any supermarket, you would have to take off your shoes and socks to help you count the fresh and dried varieties now offered.
Despite its ubiquity, however, there is something about a beautifully prepared pasta dish that is very hard to beat and I hope you were as excited as I was by the way that the Iron Chef and their challenger brought a new spin to such a classic ingredient last night.
Given that pasta is, I suspect, so familiar to everyone who will read this, I thought I would stray from the normal format for these features and instead give you 10 interesting things you may not know about pasta.
by Robin Miller, September 17th, 2012
Many vegetarians struggle to track down filling sources of protein, since it’s most often found in meat. But maintaining a meat-free diet doesn’t mean that you have to gulp protein shakes in order to get enough of this essential food group. Quinoa is a go-to grain that’s packed with protein and easy enough to make on a weeknight.
Melissa d’Arabian makes a five-star Lentil Quinoa Salad (pictured above) that works well as a hearty side dish or a brown bag-ready lunch option. After combining tender quinoa with smooth lentils, she tosses the mixture with green onions and fresh cilantro and dresses it with a light mustard vinaigrette. Watch this video to see how Melissa prepares this simple-to-make salad.
Similar to other healthful grains like bulgur, barley and farro, quinoa is a blank canvas that can be dressed up with your favorite ingredients. Check out more quinoa recipes below, and experiment with different combinations of vegetables, cheeses, crunchy nuts, simple dressings and more to find what your family likes best.
by Sarah De Heer in Shows, September 16th, 2012
You must admit, Brussels sprouts are cute. They resemble baby cabbages and their flavor is reminiscent of their popular cousin, broccoli. But they’re often snubbed. Why? My guess is, Brussels sprout-haters have, at some point, eaten them when the...
by FN Dish Editor in Community, September 16th, 2012
This week, the remaining four food trucks thought they were cruising straight into Nashville, but Tyler took them beyond the city and into Pottsville, Tenn., where they met on a farm owned by country musicians Joey and Rory Feek. With a grand prize of $50,000 on the line and the chance to keep their truck, each team tries to pull out all their tricks to stay in the game, but ultimately one truck must go each week. Every Sunday night, FN Dish will bring you exclusive exit interviews with the latest Food Truck contestants to get the boot.
Seoul Sausage found themselves in the bottom this week for the first time, but their sales were high enough to keep them in the competition. Momma’s Grizzly Grub, however, wasn’t as lucky and after keeping up in the race for five long weeks, Angela, Adriane and Tiffany turned in their keys to Tyler.
by Toby Amidor, September 16th, 2012
This week’s Most Popular Pin of the Week is a one-pot crowd-pleaser that will soon become a staple recipe in your home: Food Network Magazine‘s Skillet Rosemary Chicken. Roast chicken, mushrooms and potatoes come together in one skillet for a hearty cool-weather supper. Rosemary sprigs and charred lemons bring rustic flavor to the dish.
For more recipes to usher in the fall season, visit Food Network’s Let’s Get Seasonal: Fall board on Pinterest.
Get the recipe: Skillet Rosemary Chicken
by Rupa Bhattacharya in How-to, September 15th, 2012
Celebrate Whole Grains Month this September by using more as your main meal. Quinoa, brown rice, whole-grain pasta, barley, and bulgur – dig into these mouthwatering whole grain recipes.
Benefits of Whole Grains
The Dietary Guidelines for American...
by Dana Angelo White, September 15th, 2012
Twice a month we’re giving readers a chance to ask Food Network Kitchens’ advice about an issue they’re having with a dish. They can’t reformulate a recipe for you, but they’re happy to help improve it.
Question: I’m just not wine-smart — I don’t know a dry wine from a non-dry one. It sure would be helpful if the chefs would say what kind of wine they’re using in a recipe, not brand specific, but if it’s a Chardonnay or a Merlot. And when they speak of using a finishing oil on their food, what does that mean? – Karen Shelton
Answer: Don’t stress about what kind of wine to cook with. It’s pretty straightforward: If it tastes good in the glass, it’ll taste good in the dish. As a basic rule of thumb, think white wines for delicate flavors like shellfish or most vegetables. Use red wines for robust flavors in red sauces and braised meats.
by Maria Russo in Shows, September 14th, 2012
It’s only mid-September but I’ve been enjoying apples for months –thanks to these early varieties.
- Delightfully crisp Gala are super crunchy and sweet with rosy skin. They’re good for applesauce or snacking.
- Streaked pale green and red ...
Come Sunday night, The Great Food Truck Race shifts into high gear as the final four food trucks cruise into Nashville, Tenn., more determined and confident than ever. There are only three weeks left in the competition, and Pop-A-Waffle, Nonna’s Kitchenette, Seoul Sausage and Momma’s Grizzly Grub must use everything they’ve learned so far to outsell their rival trucks if they want to make it out of Music City.
In the sneak-peek shot above from this weekend’s brand-new episode, it seems as though Nonna’s Kitchenette has lost some of its fire since their Truck Stop win last week. They’re no longer celebrating Randy the Razorback or reveling in their first-place earnings; instead, the New Jersey gals are sporting noticeably bleak stares, as they fixate on what’s immediately in front of them. On what are the ladies focused so intently? Are their blank expressions the result of seeing their next challenge or another crazy mystery ingredient?
Before you tune in this Sunday at 9pm/8c to find out what’s going on, we’re challenging you, Food Truck fans, to write your best captions (tastefully appropriate, please) for this moment in the comments below.
Which is your favorite food truck team so far? Cast your Fan Vote up to 10 times per day.