Behind the Booklet: 50 Muffins

by in Food Network Magazine, January 3rd, 2013

50 Muffins
The chefs in Food Network Kitchens had so many favorite muffins in Food Network Magazine’s 50 Muffins (page 100, December issue) that we couldn’t print them all. Pick up the issue to see the ones that made the cut — then try this extra Mini Rumball Muffin recipe for a new twist on an old cookie classic.

Mini Rumball Muffins
Combine 1 cup all-purpose flour, 1/2 cup each finely ground vanilla wafer cookies and walnuts, 1/2 cup sugar, 1 1/2 teaspoons baking powder and 1/2 teaspoon each cinnamon, nutmeg and fine salt. In another bowl, whisk 3/4 cup each whole milk and vegetable oil, 2 large eggs and 1 teaspoon vanilla extract. Fold the milk-egg mixture into the flour mixture. Divide among 36 to 48 mini muffin liners. Bake at 350 degrees F until a toothpick inserted comes out clean, 16 to 18 minutes. Heat 1/2 cup each rum and dark brown sugar and whisk until the sugar dissolves. Poke holes in the warm muffins and drizzle with the rum mixture. Dust with confectioners’ sugar.

Restaurant Revisited: Whiskey Creek Steakhouse

by in Shows, January 2nd, 2013

Robert Irvine on Restaurant: ImpossibleAt Whiskey Creek Steakhouse in Keyport, Wash., Robert Irvine found not just poor food and a dark, drab interior, but also untrustworthy staff members. After just two days, Robert had established systems that would help the owners, Pat and Karan Ziarnik, regain control of their restaurant and slowly pay off debt, and the eatery reopened as a welcoming, sophisticated steakhouse with crowd-pleasing food. We checked in with Pat and Karan a few months after their Restaurant: Impossible renovation to find out how the restaurant is doing today.

Pat and Karan tell us that October was a “very busy” month at Whiskey Creek Steakhouse. Since Robert left, they’ve begun to pay back some of their debt, and their overall financial situation is now “better than before.”

Thanks to the new, effective systems in place, Pat and Karan perform “a lot more double checks” to deter costly staff actions. Recently two staff members were let go, “mostly because they were caught doing other wrongs,” they tell us.

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Meet Cornelia Guest — Rachael vs. Guy: Celebrity Cook-Off

by in Shows, January 2nd, 2013

Cornelia Guest
Rachael vs. GuyFN Dish is counting down to the season 2 premiere of Rachael vs. Guy: Celebrity Cook-Off by introducing a new celebrity contestant every day. The competition tests the celebrities to see who has the culinary chops to win the title of champion and guarantees a $50,000 donation to the winner’s charity of choice. Watch the premiere on Sunday, January 6, at 9pm/8c and keep coming back to FN Dish for exclusive interviews and behind-the-scenes previews.

Cornelia Guest is a designer, author and philanthropist who rose to celebrity status as a socialite in the 1980s. You’d think a socialite would never set foot in any kitchen, but Cornelia loves to cook vegetarian food and even caters events. Get to know Cornelia better from her Q&A with FN Dish.

Read Cornelia’s Q&A

Top Healthy Recipes of 2012

by , January 2nd, 2013

chicken
The numbers are in for the top recipes of 2012 and the results reveal that chicken continues to be a winning lean protein choice — with fish not far behind — plus a few comfort food favorites made the list, like macaroni and cheese and b...

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Postholiday Pot Pies — Comfort Food Feast

by in Recipes, January 2nd, 2013

Individual Chicken Pot PiesNow that the presents have been opened and the ball has dropped, there’s only one thing left: polishing off those remaining leftovers. All of the ingredients clogging your fridge — the stalks of celery, mounds of carrots and leftover meat — need an exit plan, and we’ve got one. Put it all to use with the epitome of comfort food, a pot pie steaming hot from the oven.

Ina Garten fixes the quintessential Chicken Pot Pie, complete with a homemade pastry recipe. For those with little time to spare, Sunny Anderson’s Easy Chicken Pot Pie reaches the table in just about 40 minutes.

Ellie Krieger’s Chicken and Biscuit Pot Pie is crowned with a homemade biscuit crust, and Giada’s Mini Chicken and Broccoli Pot Pies are perfect for party passing.

These pot pie renditions all come down to shape. The Neelys’ Individual Chicken Pot Pies (pictured above) are sized down for a personalized touch, and Melissa d’Arabian’s Chicken Pot Pie Turnovers add a handheld dimension. Or put the pie crust to the side with Food Network Magazine’s deconstructed Chicken Potpie Soup.

Get more pot pie recipes from family and friends:

What’s New? Make Some Room for These Food Items in 2013

by in News, January 2nd, 2013

GochujangFood Network Kitchens have come up with their annual list of the top food trends that will define 2013. Last week, Jonathan Milder shared 2013’s Trailblazing Chefs and Blazing-Hot Flavors. Today, he’s listing the 10 items you should have stocked in your pantry and refrigerators for the upcoming year.

1. Artisanal hard cider (the boozy stuff!) is the new craft beer.
2. Sweet potatoes are the new potatoes.
3. Paleo is the new gluten-free (gluten-free is the new low-carb).
4. Roasted seaweed is the new kale chip.
5. Carrots are the new kale.
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Meet Kathy Najimy — Rachael vs. Guy: Celebrity Cook-Off

by in Shows, January 1st, 2013

Kathy Najimy
Rachael vs. GuyFN Dish is counting down to the season 2 premiere of Rachael vs. Guy: Celebrity Cook-Off by introducing a new celebrity contestant every day. The competition tests the celebrities to see who has the culinary chops to win the title of champion and guarantees a $50,000 donation to the winner’s charity of choice. Watch the premiere on Sunday, January 6, at 9pm/8c and keep coming back to FN Dish for exclusive interviews and behind-the-scenes previews.

TV, movie and Broadway actress Kathy Najimy is well-known for her comedic roles, such as Sister Mary Patrick in the movie Sister Act. She can carry an improv act from the stage to the kitchen, making up recipes on the spot. Get to know Kathy better from her Q&A with FN Dish.

Read Kathy’s Q&A

Baking Ahead to 2013

by in How-to, January 1st, 2013

Red Velvet TwinkiesThis has been a magical year for me. I wrote my first cookbook, Baking Out Loud, received a James Beard award nomination for Outstanding Pastry Chef, created seasonal recipes for the Cooking Channel, was featured on Season 3 of Unique Sweets, appeared on the TODAY show and most importantly, experienced having the love and support of so many people I’ve met along the way.

Some of my favorite FN Dish blog posts of 2012 included Baking in Jars and Food Tastes Better on a Stick. Both of these articles were inspired by my real-life job as Executive Pastry Chef for Michael’s Genuine Food & Drink in Miami. The restaurant is always busy, so necessity has been the mother of invention; and putting pies in jars allowed me to be creative and eliminate storage issues, while dessert on sticks helps keep people on the go.

With all of that said, here are some things I’m most excited about for 2013:

• Baking with olive oil
• Pickling fruits
• Smoking honeys, nuts and flours
• Continuing to develop portable baked goods

Learn how to make a cake-in-a-box

Best Hangover Cures

by , January 1st, 2013


Had one too many last night? We aren’t recommending you tie one on regularly, but when that unexpected hangover strikes, look to these foods and drinks.

Booze and the Body
Heavy consumption of alcohol not only affects your waistline — think ...

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