by Sarah De Heer in Contests, September 21st, 2011
by FN Dish Editor in Events, Recipes, September 21st, 2011
Marcela Valladolid has introduced people to a whole new way of thinking about Mexican cuisine with healthy and easy-to-prepare meals. Now she’s sharing her recipes in her brand new cookbook, Mexican Made Easy, and FN Dish is giving away five copies.
Marcela is changing the way Americans cook Mexican at home with easy recipes that are short on time, but long on authentic flavor. With 100 recipes and 80 scrumptious photographs to flip through, Mexican Made Easy the cookbook brings all the energy and fresh flavors of Marcela’s show into homes across the country.
You can pre-order a copy right now, but we’d like to give you a chance to win one for free. All you have to do is comment on this post by telling us which one of Marcela’s recipes is your favorite and why. We’re giving away five copies of her cookbook to randomly selected and very lucky commenters.
Find out how to enter here »
by FN Dish Editor in Food Network Chef, September 21st, 2011
In case you haven’t heard, FN Dish is participating in Healthy Eats’ Brown-Bag Challenge. The challenge: Bring your lunch to work each weekday for the month of September. We know this isn’t an easy feat, so we’ve asked some of our favorite food bloggers to share their experience and favorite recipes to help keep everyone motivated.
This week, Jenna Reed from The Undercover Cook is getting us through the work-week with her leftover tips.
It has always been my goal to take my lunch to work most days because it is cheaper and healthier than going out. Lately, though, my make-ahead lunches were slipping down the priority list in the evenings and becoming the exception rather than the rule.
Get Jenna’s Chicken and Roasted Sweet Potato Salad Recipe »
by Victoria Phillips in News, September 20th, 2011
Guy Fieri recently met with a couple who have made a hobby out of traveling to all of the places featured on Diners, Drive-ins and Dives. So far, Food Network fans Ben and Barb Stillwagon have been to 249 locations and have created a scrapbook collection of their travels. But it’s their latest stop at Guy’s own Johnny Garlic’s that brought them face-to-face with their inspiration and gave them a chance to share their memorabilia with him. SJ-R.com reports that “Guy asked Ben and Barb if they could leave the albums in Santa Rosa for a while so their souvenirs could be scanned into a computer for possible use in the future.” Ben described the meeting as a dream come true.
Don’t miss these videos »
by Alex Guarnaschelli in Food Network Chef, How-to, September 20th, 2011
Buyers beware: That peanut butter you’ve been snacking on since childhood is soon to undergo a price hike. Sweltering temperatures and parched soil in Peanut Belt states like Georgia and Texas are to blame for the spoiled peanut crop.
According to the U.S. Department of Agriculture, this year’s peanut crop is predicted to be about 3.61 billion pounds, 13 percent smaller than last year.
Peanut butter powerhouse J.M. Smucker Co., who dominates 45 percent of the peanut butter market, expects to raise prices by 30 percent in November, making that $3.19 jar of Jif $4.15, says a Cleveland article.
Vote: Will you continue to buy peanut butter? »
by FN Dish Editor in Recipes, September 20th, 2011
Every week, Alex Guarnaschelli, host of Alex’s Day Off, shares with readers what she’s eating — whether it’s from the farmers’ market or fresh off the boat, she’ll have you craving everything from comfort food to seasonal produce.
Sometimes I like to enjoy the full blast of a chile pepper and sometimes I want a mellower version. Hot peppers can be tamed by removing the seeds and slicing the ribs off the interior flesh. Try not to learn this lesson the hard way if you can help it: Wear gloves to protect your hands when cleaning chiles of their ribs and seeds. If you’ve ever touched the chile and then touched your eyes, you know what I’m talking about.
On one end of the heat spectrum, habaneros and scotch bonnet peppers are two of the hottest varieties. They are small and appear in various hues of green, yellow or red. Because they are so spicy, I use them sparingly in their raw form. I also love to slice and cover them with olive oil — it’s like a bottle of spice that naps in my fridge until I need it. Cooking them can also offer that tamed flavor. Sometimes I marvel at how floral spicy peppers can be underneath all that heat. A few paper-thin slices can brighten (and spice up) a light butter sauce for grilled fish or a hot marinade for other vegetables, such as eggplant, or meat.
Jalapeno, serrano, bell and wax peppers »
by Maria Russo in Recipes, September 19th, 2011
We took the best part of this classic soup — all the sweet caramelized onions — and left behind all the fat. A small sprinkling of Gruyere cheese (or your favorite) at the end is all you need for a satisfying main dish.
Get the recipe: French Onion Soup
Browse more of Food Network’s healthy takes on classic recipes.
by Sarah De Heer in Food Network Chef, Shows, September 19th, 2011
Skip those store-bought, sodium-laden canned soups, and celebrate the quintessential flavors of fall with this veggie-packed Monday night meal. With fresh herbs, warm nutmeg and curry powder, this simple and satisfying soup is ready in under an hour.
Serve a basket of Alton’s warm Butter Flake Rolls for easy and delicious dunking.
Get the recipe: Food Network Magazine’s Curried Sweet Potato-Apple Soup
Note: Make sure you use vegetable broth instead of chicken.
Meatless Monday, an international movement, encourages people everywhere to cut meat one day a week for personal and planetary health. Browse more Meatless Monday recipes.
by FN Dish Editor in Recipes, September 19th, 2011
The countdown to the premiere of Next Iron Chef has officially begun (Sunday, October 30) and who better to kick it off than season three winner Marc Forgione? Nobody knows the stresses of the competition better than he does and with 10 new super-chefs lined up for season four, we asked Marc to share his lessons learned with the new contestants.
1. Do not underestimate any of your competitors.
2. Taste your food. Sometimes, in the heat of battle, you get caught up in the craziness and forget the basics like tasting your food.
Continue reading Marc’s top 5 tips »
by Sarah De Heer in Shows, September 19th, 2011
Pair pasta with the best of end-of-summer produce including tomatoes and corn for a meal that’s ready in just 20 minutes.
Get the recipe: Pappardelle With Corn
Browse more of Food Network’s pasta recipes.
The second season of The Great Food Truck Race hit the road with eight new food trucks and a grand prize of $100,000. Each truck will try to pull out all their tricks to stay in the game but, ultimately, one truck must go each week. Every Monday, FN Dish brings you exclusive exit interviews with the latest Food Truck contestants to get the boot.
This week, Roxy’s Grilled Cheese had an advantage over the other food trucks, but just couldn’t find themselves in the right place at the right time.
Find out who they’re rooting for in the finale »