Primping Up Pumpkin — Fall Fest

by in In Season, October 24th, 2012

pumpkin roll cheesecake
fall festYou’ve got your go-to pumpkin pie recipe stored away in the family vault and your world-famous pumpkin bread recipe hidden underneath your pillow. Who can blame you? These desserts are as fundamental to fall as apple picking, pumpkin patching or mulled apple cider drinking. We wouldn’t dare threaten all that’s tried-and-true, but there’s something to be said for trying something new with pumpkin this season.

Now that pumpkins are in season, go ahead and skip the can. Instead, grab a few sugar pumpkins, roast, puree and then cook ‘em down with loads of spices. Homemade Pumpkin Puree is freezable, so there’s no excuse for not having the fresh stuff on hand. According to HGTV Gardens, the longer a pumpkin rests off the vine, the sweeter it will become — so try and cure your pumpkins for two or more weeks before using.

When it comes to savory, pumpkin soup proves a fall mainstay. Rather than opting for a purely pumpkin blend, add an unexpected component with Rachael Ray’s Pumpkin Soup With Chili Cran-Apple Relish.

Get more pumpkin recipes from family and friends

QUIZ: Food Network Stars’ Favorite Halloween Candy

by in Food Network Chef, Holidays, October 24th, 2012

halloween candy bucket

Test Your Knowledge: FN Stars' Favorite Halloween Candy

Candy rules on Halloween and we all have our favorite Halloween treats. But do you know your favorite Food Network stars' picks? When this sweet holiday rolls around, they can be found eating everything from classic chocolate bars to crazy carbonated candy out of the Halloween stash. Take this quiz and test your knowledge to see if you’re the ultimate Food Network fan.
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Halloween recipe inspiration: Food Network Kitchens turn ordinary foods into freaky Halloween snacks with exclusive and easy-to-do recipe ideas.

Have a Question for Giada or Aarón About Thanksgiving?

by in Events, October 23rd, 2012

giada and aaron thanksgiving liveLast week FN Dish readers had the chance to submit a question to Alton and Bobby 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 Giada De Laurentiis and Aarón Sanchez.

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 Giada or Aarón? Whether it’s about the way they set their table or a tip for the perfect gravy, 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.

Food Day 2012

by , October 23rd, 2012

food day logo
The second annual Food Day is this Wednesday. Thousands of events are taking place around the country to help celebrate healthy, affordable and sustainable food. Here are some fun ways folks are celebrating and ideas on how you can celebrate Food Da...

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Easy Halloween Bark

by in Holidays, Recipes, October 23rd, 2012

easy halloween bark recipeI recently came across Food Network Magazine‘s article about Mix-and-Match Chocolate Bark and was inspired to whip up something spooky for Halloween. The ingredients were simple, the directions were easy and the result was mouthwatering brilliance.

I decided to adapt the chocolate bark for the fall season and Halloween. I chose a dark-chocolate cookie with orange cream filling. You could use candy corn, orange marshmallows, orange-colored candy melts or any other Halloween-inspired treat.

Halloween Bark

1 (12-oz.) bag of semi-sweet chocolate chips
15 Halloween-themed cookies (like Oreos), chopping each cookie into four pieces

Keep reading for directions

Curried Pumpkin Soup

by , October 23rd, 2012

This is the dairy-free, gluten-free and vegan curry soup you’ve been dreaming of. A blend of coconut milk, tender white beans and silky pumpkin makes a creamy substitute for the butter or yogurt that is usually added to creamy soups. The toppin...

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Flavor Your Mayo

by in Food Network Magazine, October 23rd, 2012

Tuna Tostadas

Hot tips From Food Network Kitchens’ Katherine Alford:

Add a twist to sandwiches or tacos with custom mayonnaise: Mix plain mayo with citrus zest or juice, fresh herbs, chopped olives or a condiment like pesto or Sriracha. (We made chile-lime mayo for the tuna tostadas pictured above.) Keep the leftovers in the fridge, covered, for up to three days, but taste before reusing: The flavors can intensify after a day or two, so you may need to mellow it out with more mayo.

(Photograph by Christopher Testani)

Beyond the Normal Duty of Kitchen Shears — The Product Puree

by in How-to, October 22nd, 2012

kitchen shearsIn this new column twice a month, Catherine McCord will be sharing a blend of kid-tested, mom-approved products and secrets to keeping sanity in the kitchen.

I am sure that it comes as no surprise that the room in my house in which I spend the most time is the kitchen. As a result, finding reliable kitchen tools which can perform double and triple duty is essential.

While some kids got cars, when I was 18 my mother gave me my first set of kitchen shears. And I was thrilled. Not just regular old scissors, kitchen shears are a cook’s best friend. Once you use a pair, you’ll wonder how you ever got by without them.

Here are just a few kitchen chores that become a breeze by using them:

  • Trimming fat off chicken and meat
  • Cutting the spine off shrimp to easily peel and devein them
  • Cutting the ends off green beans
  • Chopping herbs (especially chives) into tiny pieces
  • Cutting open food packaging

Read more for kitchen chores that become a breeze

Apple-Cabbage Slaw

by , October 22nd, 2012

apple cole slaw
I never make slaw the same way twice. It’s fun to get creative and make the salad seasonal. Bagged slaw mixes are so convenient, why not? Plus, cabbage is low in calories, rich in phytonutrients and a very good source of fiber, vitamins A, C, K, B...

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The Golden Ticket: Lee Anne Wong’s Clogs

by in Shows, October 22nd, 2012

lee anne wong's golden clogs
Chef Lee Anne Wong has successfully made it to the final round of the Road to Redemption Web-series battle and this past Friday, Chef Estes also advanced, too (relive her battle below).

Making one dish in 30 minutes can be tricky, especially when you don’t know the ingredient in advance and the result has to be good enough to defeat your competitor. This was the situation for Chefs Wong and Cowan — both were seen running around Kitchen Stadium, gathering ingredients at record speeds. In between her mad dashes, viewers may have seen something shiny — Chef Wong’s golden clogs, to be exact. They caught our eye, as well. We recently caught up with her and asked her to dish on her kicks.

Chef Wong: I found a store in Venice, Calif., that does custom clogs. I figured golden clogs were the way to go. I ordered them and ended up waiting more than a month for them to be shipped to me back in N.Y. The first time I wore them I was throwing a party with Joey Campanaro at the Little Owl Venue. Needless to say, they have become my favorite pair of clogs (because I have enough clogs to outfit an entire kitchen of cooks with really small feet). They are a little beaten and worn, so I may need to send them back to get the gold leather refinished.

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