by Sarah De Heer in News, September 4th, 2012
by Cameron Curtis, September 4th, 2012
While some will be mourning the loss of summer Fridays and lamenting the return of early wake-up times to get the kids to school, so many others are rejoicing over the start of football season — afternoons spent on the sofas with friends and family over some of sports’ best rivalries and always hearty comfort foods. If you’re headed to the stadium, check out Food Network’s all-new lineup straight from the chefs at Food Network Kitchens.
Seven NFL stadiums are serving up delicious offerings like sloppy joes, hot hogs, brisket sandwiches and mac and cheese. The signature sloppy joes are a drool-worthy combination of ground beef and slab bacon chunks with slow-cooked tomatoes topped with shredded pepper jack cheese and fried onions. Want potato chips on top of that, too? There are more than 10 toppings available for the sloppy joe sandwich so you can build your own. The hot dogs are topped with baked beans, mustard and corn chips. Don’t forget to snag a locally inspired version in each stadium.
VOTE: Which stadium menu is your favorite?
by Food Network Magazine in Food Network Magazine, How-to, September 4th, 2012
Restaurant: Impossible host Robert Irvine calls his diet “clean and super.” And his passion for clean eating is not surprising considering he chatted with us at a recent event in his workout gear. Though he’s often on the road film...
by Simon Majumdar in Shows, September 3rd, 2012
Hot Tips From Food Network Kitchens’ Katherine Alford:
Keep pocketless pitas on hand to use for quick weeknight pizzas, like Food Network Magazine did for these Philly Cheesesteak Pizzas (pictured above). They’re easy to customize, so everyone will be happy. Just arrange the pitas on a baking sheet, cover with toppings and cheese, and broil until the cheese melts. You can keep leftover pitas in the freezer — just warm them under the broiler before adding toppings.
by Maria Russo in Holidays, Recipes, September 3rd, 2012
It would be hard to disagree with anyone who argued that the spiritual home for a dollop of cream cheese is on a toasted bagel, in my case accompanied by an equally large spoonful of crunchy peanut butter.
As I hope the Iron Chef and his challenger proved during their exciting battle, however, this fresh, tangy cheese is far more versatile than some people might imagine and is definitely worth keeping on hand as a refrigerator basic.
What is cream cheese?
Cream cheese is a soft, fresh unripened cheese that is made from a combination of milk and heavy cream and by definition must contain at least 33 percent milk fats and less than 55 percent moisture.
It is one of the most popular cheeses in the United States and the most recent research I could find from 2008 reports that the average American consumes a little over 2.5 pounds of cream cheese every year.
by Robin Miller, September 3rd, 2012
Since today is Labor Day and the unofficial end of grilling season, it’s likely that platters of ribs, hot dogs or burgers will find their way to your picnic table. So how do you maintain a meatless meal when friends and family around you are indulging in meaty main dishes? There are indeed ways to keep your Labor Day menu flavorful, hearty and deliciously meat-free that don’t include eating around the chunks of chicken in the pasta salad or nibbling on fruit and carrot sticks all afternoon.
If you’re attending a backyard bash and the host has requested you bring a dish to share, reach for your favorite meatless one. The Pioneer Woman’s Baked Creamed Corn With Red Bell Peppers and Jalapenos (pictured above) is a five-star recipe from Food Network Magazine that feeds a crowd and can be made with just a handful of ingredients. This potluck-friendly classic is loaded with vegetables and pairs well with traditional cookout fare and meatless items alike.
by Sarah De Heer in Shows, September 2nd, 2012
Are you sitting down? You should be when you read the nutrition numbers for restaurant-style potato skins with cheddar and bacon. Ready? Here goes:
Total Fat: 83 grams
Saturated Fat: 38 grams
Total Carbohydrate: 97 grams
Protein: 33 ...
by Sarah De Heer in Community, September 2nd, 2012
The third season of The Great Food Truck Race took the remaining six trucks to Amarillo, Texas, this week, and while the contestants are starting to learn the ropes of the food truck industry, they weren’t without newbie difficulties this challenge. With a grand prize of $50,000 on the line and the chance to keep their truck, each team tries to pull out all their tricks to stay in the game, but ultimately one truck must go each week. Every Sunday night, FN Dish will bring you exclusive exit interviews with the latest Food Truck contestants to get the boot.
There’s no doubt Pizza Mike’s is used to hardship: Mike’s restaurant career ended three years ago with a fire that destroyed his restaurant completely. But that didn’t stop him. Along with friends Pat and Gino, Mike battled through challenges on his food truck, and Pizza Mike’s even secured second-place spots two weeks in a row. Even though they had to hand their keys back to Tyler this week, this team has much to be proud of and many lessons to take back with them.
Read the interview
by Toby Amidor, September 2nd, 2012
If you’re looking for a super-fast way to start the day, try a breakfast dish like this week’s Most Popular Pin of the Week: Food Network Magazine‘s Maple Toast Sticks. Cut one slice of Texas toast into sticks. Mix one tablespoon each melted butter and maple syrup and 1/4 teaspoon each cinnamon and vanilla. Brush on the bread and toast in the oven.
For more recipes that are sure to kick-start your morning off right, visit Food Network’s Let’s Rise & Shine board on Pinterest.
Get the recipe: Maple Toast Sticks
by Hedy Goldsmith in How-to, September 1st, 2012
Do pesky fruit flies hover around your fresh produce? Find out how you can get them out of your kitchen.
Fruit Flies 101
Adult fruit flies (Drosiphila melanogaster) range in size from 1 to 2 millimeters, have red eyes and tan or brownish body. The...
Living at sea level, I’ve never given much thought to recipe adjustments needed when baking at higher elevations. A dear friend of mine (a seasoned pastry chef), Tweeted that she was nervous about baking in the clouds — it was a cry for help. I was happy to chime in and give her thin-air solutions.
First things first: Boiling water temperature is not universal. At sea level, water boils at 212 degrees F. At 10,000 feet above sea level, it drops to 195 degrees F. Go figure.
If we understand why cakes fall during cooling, fixing the problem becomes easy.
Follow me: the higher up you go, air pressure decreases, which causes leavening agents in baked goods to react too quickly. Liquids also tend to evaporate at a quicker rate. This causes cakes to fall and be dry.
Find out how to make the perfect high-altitude cake