by Maria Russo in Shows, September 8th, 2013
by Joseph Erdos in Shows, September 8th, 2013
No matter how prepared a chef may be when he walks into Cutthroat Kitchen
, or how well-conceived his ideas are for one round’s challenge dish, he can’t say for certain whether he’ll be able to use those skills or his thought-out plan, as a sabotage may ultimately get the better of him. The key to success in this contest is a competitor’s ability to adapt to culinary interferences as he meets them — finding new ways to add flavor to food when salt isn’t an option and learning how to fashion utensils out of foil when traditional devices are prohibited, among them.
But what happens when, whether because of strategic game play or simple good fortune, a chef has the opportunity — the time, ingredients and equipment — to make just what he had intended?
In the latest installment of Alton’s After-Show, the host and this week’s judge, Antonia Lofaso, dished on the competitors’ seeming need to do more and cook more than they ought to have or needed to simply because they could.
by FN Dish Editor in Community, September 8th, 2013
The five remaining teams came into Rapid City, S.D., on Episode 4 of The Great Food Truck Race with a goal in mind. For some it was keeping their previous leads, but for others it was breaking out of the middle of the pack or stopping a downward spiral. A Speed Bump didn’t do much to break the teams’ resolve, and a Truck Stop challenge involving buffalo just made them even more determined to follow through. However, a bad choice of location and poor planning resulted in low sales for one team. At elimination, a team that had held a lead in a previous stop took a nosedive to the bottom.
SPOILER ALERT: Find Out Which Team Was Eliminated
by Robin Miller, September 8th, 2013
There’s still plenty of time to get those grills going. To make an authentic version of this week’s Most Popular Pin of the Week, toast the marshmallows for that campfire flavor. But if you’re short on time, the pops are just as good using untoasted marshmallows.
For more everyday grilling recipes, visit Food Network’s Let’s Grill board on Pinterest.
Get the recipe: Marshmallow S’mores Pops
by FN Dish Editor in Community, September 8th, 2013
I grew up in a Philadelphia suburb, so I’ve had my share of soft pretzels. But Philly isn’t the only place making soft pretzels these days. You can find the baked-dough twists in airports, malls and carnivals nationwide. There’s al...
by Maria Russo in Community, September 7th, 2013
Today, cable networks, including Food Network and Cooking Channel, will join together in an effort to end childhood hunger. You’ll notice iconic logos in orange in support of September being Hunger Awareness Month. Go Orange is designed to raise public awareness for an issue that affects almost 50 million people every day — 16 million of those going hungry are children. The impact of hunger on society runs deep: It’s It’s a health issue, it’s a school-performance issue and it’s an economic issue. The hope is that it can soon be a nonissue. September’s Go Orange campaign strives to engage the public to make ending childhood hunger a national priority.
Share Our Strength’s No Kid Hungry campaign connects kids in need with nutritious food and teaches their families how to cook healthy, affordable meals.
For more info, go to FoodNetwork.com/Hungry or NoKidHungry.org.
by Toby Amidor, September 7th, 2013
Week after week you tune in to see your favorite stars’ shows and watch as they turn out signature specialties with ease. You’re familiar with their cooking styles, can list their go-to ingredients and have memorized some of their best recipes. But could you identify the set on which each tapes if they weren’t standing in it? If the space was simply empty? FN Dish is kicking off a brand-new series in which we’re challenging you, the fans, to name that set.
Take a peek at the photo above for the premiere challenge. Do you know which chef calls this space his or her own? For help in answering, check out the clues below to find hints; then click to find out if you guessed correctly.
1. This set was also home to an epic Thanksgiving throwdown with Bobby Flay back in 2010.
2. For the chef and popular blogger who cooks here, this space isn’t just a set; it’s also his or her recipe test kitchen, and he or she lives just down the road from here.
3. Not pictured above are the pair of basset hounds and several cats that frequently make guest appearances on this star’s show.
Get the answer
by Maria Russo in Family, Recipes, September 7th, 2013
When the season comes to a close, don’t let those fresh tomatoes go to waste! Make your own tomato sauce, then freeze and use it these five ways.
Make a speedy bowl of tomato soup using tomato sauce. It’s a perfect way to get yo...
by Food Network Magazine in Food Network Magazine, September 6th, 2013
School is officially in session, which means that for the roughly nine months ahead, you’ll be facing an almost daily challenge of deciding with what lunch to send you child to school. This year, instead of finding kids’ half-eaten sandwiches and untouched celery sticks at the end of the day, guarantee a happier lunchtime — and, more importantly, full bellies — with these three easy strategies for building a better lunchbox. Check out Food Network’s suggestions, then start the conversation about your child’s favorite school lunches in the comments below.
1. Embrace Little Helpers
To improve the lunchbox-packing process, start at the beginning: the grocery shopping for lunch ingredients. Invite your kids to come to the supermarket with you and let them suggest what kinds of foods you buy. It may be as simple as asking them if they prefer apples or orange segments as the fruit of the day, deli turkey or ham on their sandwich, and carrots or cherry tomatoes as the veggie of choice, but the idea is to make kids feel included in the building of their lunches. Ultimately, if kids are invested in their food, they’re more likely to eat it. (This notion holds true come dinnertime, so if you struggle with picky eaters at supper, consider these grocery shopping trips as a means of getting kids excited about all of their meals.)
Get two more tips
by Marisa McClellan in Recipes, September 6th, 2013
Food Network stars answer your burning questions in the September 2013 issue of Food Network Magazine.
Giada, your daughter, Jade, has such a mature palate. As the mother of an 8-month-old, I wonder if you have any advice to ensure my child will like different cuisines and not just kid stuff.
Ann Kording from Woodbridge, Va.
You can’t feed her kid stuff. As soon as she starts eating solids, you need to make her real food. Eight months is a little young because there are a lot of things she can’t eat yet, but as soon as possible she needs to eat what you eat. I grew up eating adult food with my parents, and Jade eats what we eat, too.
—Giada De Laurentiis
During my first few years of elementary school, my family lived in Los Angeles. Because it was almost always warm enough to eat outside, my school didn’t have a cafeteria. Instead, we just had an outdoor courtyard with plastic picnic tables and a small window through which hot lunches were dispensed.
I was mostly a brown-bag kid in those days, but occasionally, when something on the monthly menu particularly spoke to me, my parents would give me a dollar and let me buy lunch. I always asked to buy lunch on the days when they served sloppy joes.
I think part of the reason had to do with how it was served. The saucy meat came packaged in a little aluminum tray, covered tightly with foil. On top, they’d stack a waxed paper dish that held the bun and a plastic cup of applesauce or fruit cocktail. You’d go to your seat with a carton of milk, a napkin and a plastic spork to assemble your very own sandwich. I loved it.
Before you start cooking, read these tips