by Sarah De Heer in Contests, September 5th, 2013
by Dana Angelo White, September 5th, 2013
Catherine McCord, FN Dish contributor and founder of Weelicious blog, is back for a second helping of recipes and menu ideas for time-strapped parents — this time with a focus on lunches. In Catherine’s new book, Weelicious Lunches, she offers 160 lunchbox ideas for kids of every age. You’ll never stare blankly at your fridge again.
What caught FN Dish’s eye? There’s a whole chapter on peanut butter and jelly. A whole chapter — 10 new takes on the classic combination that makes kids and adults smile, including Peanut Butter Pancake Sandwiches. Parents will also rejoice in the Weelicious Lunch Allergy Guide. Front and center, it organizes which recipes are gluten-, nut-, egg- and dairy-free. Don’t have kids? FN Dish believes this book is just as useful for adults. We don’t think anyone will argue against packing Catherine’s Silky Tomato Soup with Grilled Cheese Crouton Bites in a Thermos for work.
You can buy Catherine’s new cookbook here, or enter for a chance to win one now. To enter: Tell FN Dish what your back-to-school or work lunch strategy is in the comments. We’re giving five lucky, randomly selected winners each a copy of the book.
Read official rules before entering
by Maria Russo in Recipes, September 5th, 2013
Getting a little tired of sandwiches day after day? Wrap up lunch three tasty ways.
Tuna & Apple Salad
The sweet crunch of apples and tang of Greek yogurt liven up canned tuna–plus get a boost of those all-important omega-3 fats.
by Food Network Kitchen in Food Network Magazine, September 4th, 2013
Whether you’re hosting a weekend brunch for a crowd or are simply looking to dress up your family’s morning meal routine, it’s important to have in your recipe repertoire a few go-to breakfasts for easy dishes to start the day. French toast, flapjacks and fried eggs are indeed tried-and-true classics, but quick-cooking breakfast casseroles are the ultimate picks for families, as these all-in-one beauties take the stress out of coordinating multiple components of a meal. Check out Food Network’s top-five breakfast bakes below to find both sweet and savory twists on the simple casserole with recipes from Ina, Giada and more Food Network chefs.
5. Mushroom-Spinach Baked Eggs — Start with a simple saute of mushrooms, onions and spinach, then layer that atop potato bread and finish with eggs and nutty Gruyere cheese to create a richly satisfying casserole in only one hour.
4. Breakfast Bread Pudding — The secret to Ina’s recipe is letting the slices of brioche rest in a pool of honey-vanilla custard before baking; this ensures the bread has a chance to soak up the flavor of the liquid and become moist.
Get the top-three recipes
by Allison Milam in In Season, September 4th, 2013
If you’re making a sauce, soup or stew with meat, a layer of fat will probably appear on the surface. To remove it, position your pot halfway off the burner: The fat will migrate to the cooler side. Then gently lower a ladle onto the surface of the fat (try not to disturb the surface too much or you’ll stir the fat back in). Better yet, if you have time, chill the dish: The fat will congeal and you can scoop it off.
by Victoria Phillips, September 4th, 2013
Beets may be available year-round, but there’s good reason to hoard each ruby-red root this month. Sure, these magenta beauties are known for their pronounced health benefits, but that’s not why we eat them. Beets have a profound, earthy sweetness that takes some thought to tease out, and from June through October, you can bet that beets are at their most tender state.
This season, breathe life into your beets by balancing the sweetness with a dose of unanticipated acidity. Whether you use sour fruit to make a marinade or as a full-blown ingredient, a wash of tartness can do a sweet beet some serious good.
1. Balance with Oranges: Fresh oranges do so much for beets. In addition to showcasing the obvious color, Food Network Magazine’s Warm Beet-Orange Salad (pictured above) unites supple roasted beets with the citrus fruit’s charming acidity. On the other side of the spectrum, its No-Cook Beet-Orange Salad use thinly sliced chioggia or golden beets for a dish that’s raw, fresh and invigorating.
Get more beet recipes from friends and family
by Joseph Erdos in Shows, September 4th, 2013
The pressure cooker isn’t just a fancy gadget used by Iron Chefs in Kitchen Stadium; it’s also the perfect tool for getting dinner on the table in no time. Cook long-braise dishes like this Pressure Cooker Beef Stroganoff any night of th...
by Joseph Erdos in Shows, September 3rd, 2013
Season 4 of The Great Food Truck Race is traveling the nation from coast to coast, visiting cities where food trucks have been popular for years and where food truck businesses are just starting to gain momentum. And the reason why food trucks are popular is because they are the perfect solution for busy people who need on-the-go food, like Food Network stars, who find themselves splitting time between running restaurants and taping new shows. FN Dish recently caught up with the network’s stars to find out where they like to grab a bite to eat in their free time. Find out their picks below.
Get the Stars’ Favorite Food Trucks
by Foodlets in Family, September 3rd, 2013
Cupcake Wars returns for Season 9 with all new episodes starting on Saturday, Sept. 7 at 8pm/7c. Talented cupcake bakers will take on the challenge of making creative confections for a chance to win $10,000. On the premiere episode, special guest judge Jessica Alba will be having a launch party for her new family brand, The Honest Company, and she’s in need of the best all-natural and organic cupcakes. “As a guest judge and foodie, I was blown away by the contestants’ culinary creativity in baking cupcakes that were made with healthier ingredients but still tasted and looked amazing,” said Jessica. Watch the episode to see which baker wins the opportunity to cater the event.
Watch Cupcake Wars Saturdays (new night) at 8pm/7c.
by Toby Amidor, September 3rd, 2013
If there’s one complaint I hear over and over from Foodlets readers, it’s about getting kids to eat more vegetables. And to that I have one piece of tried-and-true advice: Roast them. I’ve roasted carrots, Brussels sprouts, cauliflower, asparagus and now broccoli. It’s so easy and so delicious; I can’t believe I haven’t tried it before. Here’s what you do: Slather a few cups of broccoli florets with olive oil, sprinkle with sea salt and roast in a hot oven (around 400 degrees F).
When the edges are crispy, but the centers still soft, you know it’s done. Encourage anyone who’s had a bad broccoli experience in the past to try just one bite. They may not immediately become a fan, but over time, this is the recipe that’ll win ‘em over.
Get the full recipe for Roasted Broccoli here.
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Celebrate the Jewish New Year with these delicious recipes. Each recipe is not only healthy, but is also suitable for a kosher-style meat-based meal. And don’t forget to pick up local apples and honey from your farmers market for a sweet start t...