by Jennifer Perillo in Recipes, October 29th, 2013
by Sarah De Heer in Food Network Chef, Holidays, October 28th, 2013
It’s no secret that cooking is therapy for many people. The kitchen is a place where I’ve always been able to block out the noise of the outside world. Recipes offer a sense of control and order in a world that doesn’t always work the way I wish.
It’s important to keep a healthy perspective though, especially at times when you feel most vulnerable. What we cook, and therefore eat, is as important as the act of cooking itself. When I start to feel a little down, I take a look at a cheat sheet my dear friend Cristie, a holistic health coach, gave me. Here’s a peek at some foods I keep on hand for when I need a quick pick-me-up.
Avocados: I love a nice smear of creamy, ripe avocado on baguette for breakfast, which means a boost of vitamin B and potassium. Both nutrients help lower blood pressure, which is affected by stress.
More feel good foods
by Maria Russo in Recipes, October 28th, 2013
Halloween brings out the fun in everyone — young and old. And in between all the Halloween party planning, FN Dish was able to get ahold of a very bewitching photo. So who is this adorable, now-household name?
We’ll give you one hint: He won Food Network Star and is the “Real-Deal Holyfield.”
Click here to find out who it is
by Robin Miller, October 28th, 2013
It’s Monday night, and you’re tasked with making a deliciously satisfying family-friendly meal for your family in only 35 minutes. Where do you start, and what do you prepare? This may sound like the setup of the network’s next competition series, but it’s a battle many likely face each week as the hours to dinnertime tick away.
The key to executing a simple and successful supper — meatless or otherwise on any day of the week — is taking a few shortcuts when you can. In its recipe for Pierogi with Curried Cabbage (pictured above), for example, Food Network Magazine guarantees dinner can be on the table in only 35 minutes by opting for a few prepared ingredients that don’t sacrifice flavor. Instead of making and rolling pierogi dough from scratch, then stuffing with homemade filling, the recipe suggests you start with store-bought pierogi — this will save you some time in the kitchen. Just toss the onion-and-cheese-filled dumplings in butter, then bake them until golden, and serve them with tender curry-laced cabbage and a cool lime-yogurt sauce for a homemade meal in a flash.
by Sara Levine in Holidays, How-to, October 28th, 2013
When it comes to phytonutrients (plant nutrients), olives offer powerful antioxidants and anti-inflammatory properties, some of which are unique to olives themselves. For example, olives contain hydroxytyrosol, a phytonutrient that may help stave of...
by Maria Russo in Shows, October 27th, 2013
Garlic will keep vampires off your doorstep this Halloween — except friendly ones in their Twilight costumes, of course. Bonus: Once roasted, this vampire repellent is delicious. Follow our easy step-by-step how-to, then spread the fragrant cloves on toasted baguette rounds for a quick appetizer, or puree them into pasta sauce or soup. For the non-vampires in the crowd, it’ll be the hit of your Halloween party.
See how to make roasted garlic in five easy steps.
by Joseph Erdos in Shows, October 27th, 2013
Given the unexpected sabotages, limited time on the clock and looming judgment with which they’re forced to adapt, it’s likely that when chefs compete on Cutthroat Kitchen
, they’re cooking under a crushing amount of stress and pressure. For some, that anxiety may serve only to better their game, forcing them to work smartly and efficiently, but for others, such a burden may get the better of them.
In this week’s competition, a chef’s inability to cope with the competition’s demands ultimately led to his or her exit. Judge Antonia Lofaso told Alton on his After-Show that the contestant’s Round 1 lasagna offering featured such grievous errors that she had no choice but to eliminate him or her on account of these seemingly elementary errors. Although inexperienced with making fresh pasta, this chef was forced to make pasta dough from scratch, but the end result proved “dense,” according to Antonia, and was only one part of an overall unsuccessful plate. “It was just poorly executed, everything on the dish,” she said, “from the cuts of the bell peppers to them not being cooked to pasta that was just completely inadequate.”
by FN Dish Editor in Community, October 27th, 2013
Guy and his family are heading out on the high seas for a cruise through the Caribbean. Get ready for some off-the-hook family fun and kickin’ food aboard the Carnival Breeze, making stops in Miami, the Bahamas, Turks and Caicos, and Jamaica. Tune in Monday, Oct. 28 at 9pm/8c. But until then, get a sneak peek of what to expect in the hourlong special. Read on for more behind-the-scenes images of Guy’s adventure with his family.
by Robin Miller, October 27th, 2013
Pumpkin pies and apple pies are a must on the Thanksgiving table — and, yes, people are starting to plan for Thanksgiving already. But sometimes it’s the unexpected dish that sparks the conversation and becomes the favorite of the night. Enter in this week’s Most Popular Pin of the Week, Anne Burrell’s Sticky Toffee Pudding. After Anne bakes the cake for this decadent and sweet dessert, she pokes holes on top so her toffee sauce can seep in throughout. Round out the dessert with a hearty scoop of vanilla ice cream or a heaping mound of whipped cream. Expect lots of requests for seconds.
For more of Anne’s recipes, visit Food Network’s Let’s Cook With: Chef Anne Burrell board on Pinterest.
Get the recipe: Sticky Toffee Pudding
by Maria Russo in Food Network Chef, October 26th, 2013
There are so many egg varieties at the market these days, it’s easy to crack under pressure if you don’t know what labels mean. That said, no matter what the carton says or the type of eggs you buy, the most important thing...
You’ve seen her on Food Network Star, outlasting 11 rival competitors to become the Season 9 winner, and starting this Sunday at 10:30am/9:30c, she’ll star on her first-ever series, Southern at Heart. But Damaris Phillips remains relatively new to the Food Network family and perhaps a bit unknown to her fans. This Kentucky-born culinary school instructor is passionate about her large family, matchmaking in the kitchen and, of course, all things southern. But there’s more to know about Damaris, like her most-detested ingredient, favorite kitchen memory, go-to culinary tool and last supper must-have. FN Dish recently caught up with her in her hometown of Louisville, Ky., and found out the answers to these questions and others. Read on below to hear from Damaris, then browse photos to see her out on the town in Louisville.
What’s your Achilles’-heel ingredient, one that you hate to work with or encounter in someone else’s dish?
Damaris Phillips: Button mushrooms.
What was your most memorable meal? What, where, who — details, please!
DP: I don’t have a most memorable, like one memorable meal, but we had brunch every single Sunday growing up, so when I think about eating with my family, I think about having the same food every Sunday.
Find out more