by Rupa Bhattacharya in News, October 15th, 2014
by Maria Russo in Events, October 15th, 2014
A restaurant in D.C. is making waves for levying an surcharge on patrons who want to savor their cocktails with perfectly crystal-clear ice cubes. To be fair, the equipment needed to make crystal clear ice cubes can be expensive for restaurants, reaching the mid four figures — and if you want to do it yourself, it’s a whole process, involving coolers and chisels.
The advantage to clear ice isn’t just aesthetic — a byproduct of the clear-ice-cube-making process is denser, more slowly melting ice, which will dilute rocks drinks more slowly. That said, a large cube of not-clear ice will do almost as good a job. Use a large silicone ice cube tray to make 2-by-2-inch cubes or spheres that are perfect for sipping drinks.
by Jamie Lisanti, October 15th, 2014
Autumn may bring with it an excuse to indulge in pumpkin spice and the opportunity to dig into the occasional Halloween candy bowl, but in New York City specifically, fall means it’s time for one of the culinary industry’s most-anticipated events: the annual New York City Wine & Food Festival. 2014 marks the seventh year of the annual festival, and when it kicks off tomorrow night, your favorite Food Network stars, plus culinary and beverage experts and fans from across the country, will take over the Big Apple for four days of celebrations of all things food and drink.
FN Dish will be at the festival all weekend long with Rachael Ray, Bobby Flay, Alex Guarnaschelli, Sunny Anderson, Robert Irvine, Michael Symon, Geoffrey Zakarian and more famous faces as they host elegant dinners, walk-around tastings and late-night bashes alike. If you can’t make it to the festival this year, stay tuned to FN Dish for our editors’ insider coverage of the events, or search the hashtag #NYCWFF on Twitter.
by Maria Russo in Holidays, Recipes, October 15th, 2014
Before you think we’ve lost our minds by sticking fried chicken on a cake, give us a second. There’s a new match for fried chicken in town — well, sort of. Next time you want to fool your friends, or you’re going to a birthday party for a buttermilk-battered fiend, whip up a batch of faux wings for this incredible “Fried Chicken” Cookie Pop Cake. Blend white chocolate biscuits or any cream-filled cookie with cream cheese and mold the smooth mixture into ball and stick shapes. To create the look of a drumstick, pinch together the stick, the larger ball (for the meaty end) and a smaller ball (for the opposite end), then after they set in the freezer, ice the cookies with a cream cheese, butter and brown sugar icing. For the finishing touch, roll the wings in crushed cornflakes for the just-fried, crispy effect, and serve them on top of the cake with a spoonful of raspberry compote “ketchup” for dipping.
by Andrea Strong, October 15th, 2014
Even if you hardly find yourself craving sugar during the day, it seems that nearly everyone develops a sweet tooth come Halloween time, and with only a few weeks left until Fright Night, it’s not too early to indulge in scary-good tricks and treats. From creamy chocolate to the rich flavors of caramel and the chewiness of candy corn, there are surely Halloween-inspired eats to please every palate. Read on below to find Food Network’s top-five spooktacular treats from The Pioneer Woman, Alton Brown, Giada De Laurentiis and more chefs.
5. Candy Corn Popcorn Balls — With a mix of sweet and salty tastes, these candy-studded snacks are ideal for kids’ parties and adults-only bashes alike. Plus, they’re ready to eat in only 25 minutes.
4. Spiced Caramel Roulade with Ginger Cream — The secret to this comforting dessert is rolling the cake on a sugar-dusted towel, which will help the fragrant cinnamon-laced cake roll easily with a fluffy ginger filling inside.
by Lawrence Bonk, October 15th, 2014
George Mendes, the chef of the restaurant Aldea, grew up feasting on his mother’s elaborate Portuguese meals. While he went on to cook for culinary icons such as David Bouley, Roger Verge, Alain Ducasse, and Martin Berasategui, he has always remai...
by Delia Paunescu in Community, October 14th, 2014
Burgers. Some people like them simple. They want the patty itself to do the talking. Other people, however, treat them like a canvas, topping them with anything and everything they can think of. This burger is definitely in the latter camp. As a matter of fact, it’s just about the craziest burger in recent memory.
The Nerd Lunch Burger, created by Nick at Dude Foods, is a massive testament to excess. All told, it features three burger patties and the list of toppings is pretty much an average person’s entire grocery order. Are you sitting down? It’s topped with cream cheese, mushrooms sautéed in bacon fat, French fries and mustard. It’s also topped with green chiles, goat cheese, peanut butter and a fried egg. It’s also topped with onion rings, chili, blue cheese, swiss cheese and beetroot. Phew. Finally done. Oh wait. Never mind. There’s one last topping – An entire bacon cheeseburger, bun and all.
by Amy Chaplin, October 14th, 2014
What exactly did people do before Pinterest? Certainly we all lived quite easily without it, sharing recipes with friends through email and snail mail — even saving them to the handy Food Network Recipe Box. But once this addictive social platform came around, sharing the best and brightest among our gastronomic roadmaps became a snap. These days, there are pin boards dedicated to just about every food fad and culinary inclination you can imagine. So to add to the beautiful deluge, here are a few pinners we think are doing it particularly well. Read more
by Maria Russo in Contests, Shows, October 14th, 2014
If there were ever a time to add fruit to your green salad, the fall season would be it. The unbeatable juicy, crisp texture and tart-sweet flavor of freshly picked apples is the perfect contrast to robust fall greens and shaved fennel. Adding thyme...
For the first time ever, this fall 16 of your favorite A-list chefs are coming together in the name of eviliciousness to face off in Cutthroat Kitchen‘s premiere Superstar Sabotage tournament. In the first two rounds, ___ and ___ have claimed coveted spots in the no-mercy finale taking place on Wednesday, Nov. 5, and tomorrow night a new group of chefs will battle to overcome sabotages in the third of four heats.
Just in time for this unprecedented tournament, FN Dish is giving Cutthroat Kitchen’s most-dedicated fans the chance to show their spirit by entering to win a piece of show swag. The Food Network Store has just released a brand-new collection of signature items showcasing Cutthroat Kitchen’s classic hanging-utensil logo, including custom-made chef’s coats, khaki aprons and baseball hats. Check out all of the Food Network Store’s evilicious items up for sale now.