Bright Pepper Bites — Fall Fest

by in In Season, October 31st, 2012

Skillet Pork and Peppers
fall festThere’s so much to love about bell peppers. They turn a tub of hummus into a well-rounded snack. They char on the grill in no time at all. They can be stuffed to the rim and roasted till supple. Bell peppers manage to breathe life and color into all of our favorites, and we thank them for that.

For a bell pepper with a sweet-as-can-be disposition, look to the ruby-red variety. For a subtle and pleasantly bitter flavor, green is the pepper for you. And for something that falls in between, it’s all about the orange and the yellow.

Untouched bell peppers may come down with a cold crunch, but they also make for a comforting fall dish when cooked down until soft and sweet.

Settle into a big bowl of Creamy Red Pepper Soup with a dollop of mascarpone to start, but make sure to have a slice of ultra-crusty bread on hand for dipping benefits.

Now let’s talk hearty mains. Food Network Magazine’s Skillet Pork and Peppers (pictured above) and Broiled Chicken With Peppers rely on the oven for moist meat and a crispy façade.

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Have a Question for Alex or Sunny About Thanksgiving?

by in Events, October 30th, 2012

Alex and Sunny Thanksgiving LiveLast week FN Dish readers had the chance to submit a question to Giada and Aarón for Thanksgiving Live!, a two-hour call-in show hosted by turkey master Alton Brown on Nov. 18 from 12 p.m. to 2 p.m. This week, it’s all about Alex Guarnaschelli and Sunny Anderson.

Before the live show starts at noon, Food Network will serve up a three-hour Thanksgiving Live webcast at FoodNetwork.com. Beginning at 11:30am ET, the site will stream a pre-show featuring celebrity chef interviews and behind-the-scenes footage of Alton and the cast preparing for the big day.

Do you have a question specifically for Alex or Sunny? Whether it’s about the way they set their table or a tip for the perfect stuffing, we’ll handpick a selection of your questions and ask them live during the pre-show. Leave your question in the comment section below, or submit it via Facebook and Twitter by using the hashtag: #ThanksgivingLive.

Don’t forget: You can still submit a question for Alton and Bobby, too.

Eat Like an Iron Chef

by in Food Network Chef, Shows, October 30th, 2012

Iron Chefs in Kitchen StadiumGet ready for the newest season of The Next Iron Chef by experiencing some of the most drool-worthy moments from seasons past at the Iron Chef’s restaurants. From the deliciously spicy dishes at Bobby Flay’s Mesa Grill to Michael Symon’s modern American food at Lola and the phenomenal Asian-fusion at Morimoto, you’re bound to find a secret ingredient to your liking. We’ve compiled the ultimate Food Network fan restaurant guide with the help of the On the Road app and website.

Mesa Grill
It’s hard not to be in a festive mood at Mesa Grill. There are so many margarita flavors and so much color in the food and decor that you can’t help but smile. But there’s serious cooking going on, too, with Bobby Flay’s love and mastery of all things Southwest coming through in every dish.

Keep reading for more restaurants

Scary-Simple Tricks and Treats for Last-Minute Halloween Parties

by in Entertaining, Holidays, October 30th, 2012

Monster Cupcakes
With Halloween just hours away, you’re likely feeling prepared for this spooky-sweet holiday by now. Candy and costumes? Check, check. Trick-or-treat plans? Made them. Extra candy? Of course. But then your child comes home from school and announces that he’s volunteered to bring in treats for his classroom Halloween party tomorrow. What do you do? Instead of relying on your secret stash of candy bars to save the day, try preparing easy, kid-friendly sweet treats that will wow your child and surely be the talk of the elementary school.

To start, follow Sandra Lee’s lead and embrace the magic that is Semi-Homemade Cooking. Her Monster Cupcakes come together in just 20 quick minutes, thanks to pre-made unfrosted cupcakes. The secret to working with store-bought goodies is putting your own signature spin on them. These cupcakes, for example, become extra special and look downright homemade once you — or your kids — decorate them. Sandra opts for green-tinted frosting and colorful candies to create simple, silly monsters.

Keep reading for more last-minute ideas

Monster Cookies — The New Girl

by in Holidays, October 29th, 2012

monster cookiesI consider myself to be a moderately adventurous eater and determined cook. I enjoy expanding my food horizons and working with new ingredients. Saffron, anchovies — bring it on. But I have to admit, every once in a while all I want is a cookie. Not a cookie with sea salt or cocoa nibs, but a simple cookie, filled with goodies that a 10-year-old would go crazy over. Enter Monster Cookies.

There are some spooky recipes out there for Halloween, but Monster Cookies are anything but scary (despite what their name implies). The whole process is beautifully simple: just stir, mix and set the timer. Don’t be afraid of a kitchen mess because you’ll only need one bowl. The cookies are filled with peanut butter, chocolate chips, M&M’s and oats — a baking newbie can’t go wrong when it comes to flavor.

Here are a few things to consider before making this recipe

Mix Up Your Onions

by in Food Network Magazine, October 29th, 2012

Shallot

Hot Tips From Food Network Kitchens’ Katherine Alford:

Keep red onions on hand: They’re milder than yellow or white ones, so you can eat them raw. Plus, you can substitute them for shallots in most recipes, like the vodka sauce in this Penne With Vodka Sauce recipe. Use 1/2 small red onion for every large shallot.

(Photograph by Lara Robby/Studio D)

5 Scary High-Calorie Menu Items

by , October 29th, 2012

restaurant menu
Like many of you, I check the nutrition facts on menus when I’m out to eat. Every so often I come across such high-calorie menu items that it makes me shake in my boots! Check out these 5 menu items with frighteningly high calorie counts plus see ...

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Huevos “Ranch”eros — Meatless Monday

by in Recipes, October 29th, 2012

Huevos When you’ve run through your repertoire of supper staples and want to add something new to the mix of weeknight meals, try thinking beyond dinner recipes and incorporating breakfast favorites into your routine instead. Offering just as hearty a meal as more traditional dinners, eggs can be dressed up beyond their everyday scrambles and be turned into satisfying dishes in a flash.

In their recipe for Huevos “Ranch”eros (pictured above), Food Network Magazine takes humble fried eggs to the next delicious level by preparing a rich tomato-bean mixture to serve with them. The secret ingredient in this combination is the chipotles in adobo sauce — they pack a hefty punch of flavor, a bit of heat and plenty of traditional Southwestern taste. Serve the eggs atop a scoop of beans and finish with slices of creamy, cool avocado and a sprinkle of Cotija cheese. As a crispy-crunchy side dish, deep-fry a batch of corn tortillas and finish them with a dusting of dry ranch dressing mix.

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