Enter to Win a Stoneware Serveware Set from Rachael Ray

by in Contests, Shows, January 31st, 2014

Serveware setTo celebrate Season 3 of Rachael vs. Guy: Celebrity Cook-Off, which airs Mondays at 9|8c, FN Dish is giving away this stoneware set by Rachael Ray to one lucky winner.

Enter below for a chance to win the Stoneware Serveware Set in orange from Rachael Ray. The set contains three pieces: a 10-inch serving bowl, 12-inch oval platter and 14-inch divided dish. To enter: Tell us in the comments which celebrity on Team Rachael you’re rooting for. The contest starts at 2pm EST today and ends Friday, Feb. 7 at 2pm EST.

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5 Beer-Based Cocktails for the Big Game

by in Drinks, Recipes, January 31st, 2014

5 Beer-Based Cocktail Recipes for the Big GameWhen it comes to game-day drinks, nothing goes down easier than a bubbly beer cocktail. There are endless ways to reinvent your go-to brew, and each of these cocktails is simple to stir together and guaranteed to please even the thirstiest bunch of football fans. For the savory sippers in the house, try serving Jeff Mauro’s Michelada Supreme. It pairs dark Mexican beer with the Bloody Mary-inspired flavors of tomato and lime juice, plus generous dashes of hot sauce and fish sauce for an addictive umami effect.

Beer SangriaGive the beloved party punch a bubbly update by swapping white wine for chilled wheat beer and adding it to a blend of vodka, white grape juice and slices of your favorite fruits.

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Beer Mac and Cheese — The Weekender

by in Recipes, January 31st, 2014

Beer Mac and Cheese - The WeekenderMy husband’s birthday is coming up and to celebrate I’m throwing a little birthday party. It won’t be a fancy gathering — just some easy food, a Funfetti cake (I am not a fan of boxed cakes, but it’s his favorite), and a bunch of our friends and their kids.

Part of my easy food plan involves several pans of macaroni and cheese. Scott loves the stuff, it’s easy to make in large quantities and the opportunities for making it more interesting are pretty darn endless.

As the plan stands right now, I’ll make one pan of basic, no-frills mac and cheese for those who can’t stand anything beyond noodles in a creamy cheese sauce. I’m still shopping for a recipe to serve the more adventurous eaters, however.

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What to Watch: Scott Conant Cooks Polenta on The Kitchen and Three Rounds of Pizzas on Chopped

by in Shows, January 31st, 2014

Chopped Pizza PerfectThis weekend Food Network is packed with shows to get you cooking all kinds of meals, including potlucks, party foods and easy dinners. On Saturday morning, Ree is cooking up a potluck meal to bring to church. Later, Trisha is getting ready for a living room campout with her niece and nephews. Then, on The Kitchen, the hosts show their easy dinner recipes, plus Scott Conant stops in to make polenta.

On Sunday, Rachael’s got three easy meals from one grocery bag. Afterward, Guy’s cooking up grilled halibut. And Jeff’s smoking up his kitchen with tri-tip sandwiches. Stay tuned for an Italian-themed party that Ina’s planning for a friend.

In the evening, watch a special night of Chopped where the chefs face cooking pizzas in all three rounds. Then it’s a new episode of Cutthroat Kitchen where one chef must cook crepes in a crooked pan.

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Super Sliders — Comfort Food Feast

by in Entertaining, January 30th, 2014

Triple Pork Sliders for the Big GameEven with boatloads of nachos, nonstop chicken wings and all the guacamole you can sink your chips into, there’s one game-day dish that a football fan — or commercial aficionado — can’t live without. It’s a little sandwich we like to call the slider. Champion of the happy hour menu and bite-size rendering of a national favorite, these wee sandwiches are a mandatory competitor in your big-game spread.

To keep it simple, kick it off with Ina Garten’s classic beef sliders. With only the kiss of a grill, these mini burgers don’t need a fancy sauce — just that obligatory squeeze of ketchup. If sauce is what you’re after, Bobby Flay’s Sliders with Chipotle Mayonnaise are finished with a semi-homemade swipe of smokiness.

How can the Neelys’ Triple Pork Sliders (pictured above) pack in three types of pork, you ask? Each little sandwich features ground pork, fresh Mexican chorizo and crisp, smoky bacon. Now that’s a combo worthy of a championship.

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Shrimp: Myths vs. Facts

by in Uncategorized, January 30th, 2014

shrimp trio
Are you shrimp lover but not sure if the shellfish is the smartest seafood choice? It’s time to dispel the biggest myths about these tiny (and tasty) crustaceans.

Myth: Shrimp are high in calories.
Fact: Shrimp are a wonderfully lean source of...

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Super Snack Mixes for the Big Game

by in Entertaining, January 30th, 2014

New York Deli Snack MixWhether you’re hosting a rowdy football-watching crowd or headed to a game day party, a snack mix is a great make-ahead option for guests. These inspired mixes can be stored in a container for up to three days, so you can focus on television come Sunday.

1. New York Deli Snack Mix (pictured above)
This concoction is inspired by the classic flavors of pastrami on rye with mustard. Crisp corn cereal, kettle cooked potato chips and lightly crushed rye melba toast serve as the crunchy base for a buttery mustard and brown sugar sauce. Bake the mixture until it’s dry before adding French-fried onions and bite-sized pieces of beef jerky.

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Restaurant Revisited: Dirty Laundry at Hillbillies Restaurant

by in Shows, January 29th, 2014

Robert Irvine on Restaurant: ImpossibleWhen Robert Irvine arrived in Murphys, Calif., to rescue Hillbillies Restaurant, he was forced to contend with not only a dingy dining space overrun with tchotchkes, but with struggling owner Jami Saul as well. Unconfident and unable to assert herself to her staff, she would often be talked down to by her employees, so it was up to Robert to teach her how to voice her opinion and stand up for herself. He and his Restaurant: Impossible team had just two days to work and a budget of only $10,000, but in true Irvine fashion, he delivered, reopening Hillbillies to a crowded house of eager customers. Read on below for the first exclusive interview with Jami to find out how her business is doing today.

“I do love the simplicity and clean feeling the new design brings to the restaurant,” Jami says of the transformed Hillbillies. “My favorite is the front entrance and the back wall of pallets. I think Lynn nailed the design for me.”

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This Week’s Nutrition News Feed

by in Uncategorized, January 29th, 2014

fork close-up

In this week’s news: Yogurt discovers its savory side; scientists look into the problems of piling on the protein; and caramel coloring gets a red flag.

Takers for Tomato Yogurt?
Blue Hill Farm, annex of New York’s famed Blue Hill eateri...

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