Cook Like an Iron Chef: Enter for a Chance to Win a 10-Piece Cookware Set From DISH

by in Contests, October 28th, 2012

1o-pc stainless steel cookware set
It’s official: The countdown to The Next Iron Chef: Redemption has officially begun — fans are just seven days away from the premiere episode (November 4 at 9 pm ET/PT). Since this season is all about redemption, you’ll see 10 familiar chefs battling it out again, proving they’ve got the skills to win the ultimate prize: the title of Iron Chef.

Want to brush up on your Next Iron Chef history before it starts? The Next Iron Chef: Redemption stories are now available to watch for DISH customers starting today. In this series, chefs from previous seasons of Food Network’s The Next Iron Chef and Iron Chef America provide an intimate behind-the-scenes look at their experience competing on the show, including an explanation of what went wrong for them and what led to their ultimate elimination. Tune into Blockbuster Studio Channel 102 exclusively on DISH to check out this season’s chefs — click here for the schedule. The chefs will also detail their strategy for victory in the upcoming season (channel 110 for DISH customers). Each behind-the-scenes interview will be paired with the Next Iron Chef or Iron Chef America episode that sent them packing in an earlier season.

In celebration of the new season and these stories, DISH is giving away stainless steel cookware sets to five lucky fans. Between the holiday season coming up and everyday cooking, these pots and pans will have you cooking like an Iron Chef in no time. You can buy your own cookware set here or enter in the comment field below for a chance to win one. To enter: Tell us which chef you’re rooting for this season and why. We’re giving away a 10-piece Stainless Steel Cookware Set to five lucky, randomly selected commenters.

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Editor’s Picks: Best #FoodNetworkFaves Soups and Bowls

by in Community, October 28th, 2012

Food Network Faves Editors PickWe recently asked Food Network fans to send us their favorite soups and bowls to celebrate the launch of Food Network’s new iPad app, Food Network Favorites: Super Soups. True to form, our fans proved to have great taste in both their dishes and their favorite fall soups.

Click here for our editors’ picks

Duff Goldman’s Halloween Candy for Grownups

by in Food Network Chef, Holidays, October 27th, 2012

Duff Goldman
With the pint-sized costumes and hours of trick-or-treating that all but define Halloween, it can seem as though this spooky-sweet holiday is just for kids. But youngsters aren’t the only ones who can enjoy Halloween and especially the buckets of candy that come with it. Sure, store-bought miniature candy bars may be the treat of choice handed out to Batman, clowns and princess look-alikes on Wednesday night, but you don’t have to settle for individually wrapped peanut butter cups when feeding adults. For grown-up Halloween goodies, try making your own chocolate truffles with help from dessert extraordinaire Chef Duff Goldman, owner of Charm City Cakes bakeries in Maryland and California and the star of Food Network’s Ace of Cakes and Sugar High.

In partnership with Godiva, Duff recently launched Cake Truffles, a line of candy truffles inspired by classic desserts, and we caught up with him to get the secret to candy making for beginners and to find out his favorite truffle from the decadent collection.

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Guacamole Goblin Deviled Eggs

by , October 27th, 2012

Can you ever make enough deviled eggs? Not when you’re talking about this Guacamole Goblin Deviled Eggs recipe. It’s perfect to get you and your family in the Halloween spirit. This versatile recipe can be served year-round; however, the gu...

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VOTE: An Iron Chef Italian Dish Showdown — Rival Recipes

by in Shows, October 27th, 2012

NIC rival recipes gnocchi vs. perciatelliA little friendly competition never hurt anyone and the newest season of The Next Iron Chef: Redemption is sure to have plenty of it.

With just eight days until the premiere (Sunday, November 4 at 9pm/8c), FN Dish decided to heat things up and start the competition early. Starting today and continuing each week, editors will present two chefs with their corresponding dishes in what’s called Rival Recipes. Fans will then pick their favorite dish in a poll: the winner gets bragging rights and fans get two delicious recipes (it’s a win-win situation for the reader).

First up are the two newest Iron Chefs: Chef Marc Forgione (Season 3 winner) and Chef Geoffrey Zakarian (Season 4 winner), who is also a judge this season. Both chefs have mastered and revolutionized American-style cooking and here they offer two classic Italian dishes.

We’re pitting Chef Forgione’s Gnocchi With Brown Butter and Sage (from Food Network Magazine) against Chef Zakarian’s Perciatelli With Bolognese. Dumplings versus spaghetti. White sauce versus red sauce. Which will you choose? Vote below.

VOTE NOW: Which Iron Chef’s dish gets your vote?

Fright Potions for Halloween

by in Drinks, Holidays, October 26th, 2012

shrunken head strawsFor Halloween I often advise people to find one of the many wines available with scary names, such as Sin Zin, Dead Arm or Devil’s Lair. Given the festive nature of fright night, however, it can also be rewarding to whip up a big-batch wine that is sure to give your guests the creeps — in a good way.

Red Punch: The color of villainy, of course, is blood red, so the easiest way to add fright to your night is to mix up a simple Red Wine Punch from Food Network Magazine.

Sangria: With a little more work, you can make a traditional red sangria, whose name appropriately derives from sangre or blood in Spanish. I show you how in this video.

Go Green: Equally impressive would be to surprise your guests with a concoction the color of ghastly green. Obtain some green food coloring and add it to Paula Deen’s Mimosa Punch or Giada’s Apple and Mint Punch.

Accessorize with Sandra’s Shrunken Head Straws

5 Ways to Spot an Unsanitary Restaurant — Health Inspectors

by in Shows, October 26th, 2012

restaurant table
Have you ever wondered what goes on behind closed doors in a restaurant? Starting tonight, Ben Vaughn will scour restaurants and cafes to find out if they come up to par with today’s health standards in Food Network’s newest show, Health Inspectors. Traveling from Louisiana to states in the Midwest, Ben examines and exposes the infractions of establishments and then teaches the owners, managers and staff the tools and procedures to follow in order to stay in business. Will these struggling establishments survive? Their success will depend on how well they follow the advice of our chef, restaurateur and consultant, Ben Vaughn.

Can you spot an unsanitary restaurant? We chatted with Ben and asked him for five tips that customers should be on the lookout for:

1. Restrooms: Check out the restrooms first. Are they clean? Check the floors. Are paper towels readily available and is the soap dispenser full?

Customers should also be on the lookout for these four things

Caramel Popcorn Balls — The Weekender

by in Entertaining, Holidays, October 26th, 2012

Caramel Popcorn BallsEach year around Halloween I find myself feeling nostalgic for elementary school — for class parties, costume parades on the playground and a plastic pumpkin bursting with candy. I also find myself craving my mom’s honeyed popcorn. It was her signature treat to give to friends and neighbors for the holiday.

After dinner when all the dishes were cleaned and put away, she’d fire up our yellow-and-white air popper and keep it running until she had filled a clean brown paper grocery bag with the popped corn. Once that task was finished, she’d melt butter and honey together into a thick syrup and pour it over the popped corn, using her longest-handled wooden spoon to help stir it all up.

The sweetened corn would then get spread across rimmed cookie sheets and would go into the oven for 10 or 15 minutes, to help set and crisp the kernels. The next day when it was cool, she’d package it up in plastic bags, secured with orange and black twist ties. My sister and I always got small bags in our lunch the day after she made it.

Before you start popping your corn, read these tips

Alton’s Close-Up — The Next Iron Chef Caption It

by in Food Network Chef, Shows, October 25th, 2012

Alton Brown
After two hard-fought battles between Chefs Madison Cowan and Lee Anne Wong then Chefs Robert Treviño and Duskie Estes, the Next Iron Chef Road to Redemption wraps up tomorrow with a third and final Kitchen Stadium showdown, this time between victors Chefs Wong and Estes. The chef whose cuisine reigns supreme will join nine rival chefs in the journey to claim the ultimate culinary title on The Next Iron Chef: Redemption, premiering next Sunday, November 4 at 9pm/8c.

Until the battle begins, however, it seems as though the focus in Kitchen Stadium will be on Road to Redemption host and judge Alton Brown. In this sneak-peek shot from tomorrow’s finale, Alton turns the cameras on himself for a few moments of close-up face time before revealing the Secret Ingredient. Is he simply working on a blooper real, or is this one-man show part of the battle? Will we see the Road to Redemption‘s other judges, Simon Majumdar and Iron Chef Jose Garces, in similar frames?

Before you watch Chefs Wong and Estes face off for Kitchen Stadium glory, we’re challenging you, Next Iron Chef Road to Redemption fans, to write your best captions (tastefully appropriate, please) for this moment in the comments below.

Watch the final battle

Reinvented: Pumpkin Seeds 5 Ways

by in Holidays, Recipes, October 25th, 2012

pumpkin seed recipesHere in Food Network Kitchens, we love simple, classic recipes. We are also paid to think about food all day. So we’ve taken classic foods and drinks and reimagined them into three, four or five different ways. No standard recipes here, just the occasional technique and pictures. Think of it as a picture recipe.

Chances are you’ve picked up your pumpkin to create the ultimate jack-o’-lantern or perfect pie. If that’s the case, then save the seeds. They make a great snack, sweet or savory. Simply remove the seeds from the pumpkin, remove the remaining stringy flesh and lay them out on a parchment paper and let air dry for about 10 minutes.

In a small bowl, pour enough oil to lightly coat the seeds and sprinkle with salt. Spread prepared seeds out on a sheet tray or baking sheet and place in a preheated oven at 425 degrees F for 8 to 10 minutes. Be careful when removing from the oven as some seeds could pop off the sheet tray. Let cool and serve warm or at room temperature. Here are four more ways to make pumpkin seeds.

First, start with the classic version