by Joseph Erdos in Shows, November 28th, 2012
by Robin Miller, November 28th, 2012
How many times have you been caught without a plan for dinner? It can happen, right? You end up scrounging around in the pantry or the cupboards looking for something you could turn into a meal. Oftentimes you may even find yourself cooking with canned foods. Take, for example, a can of tuna — it can become a pretty good pasta puttanesca with the right recipe. Food Network is challenging you to a pantry cook-off challenge to find out what you can make.
On the latest episode of The Next Iron Chef, the Chairman’s challenge had the chefs cooking with canned foods with the goal of transforming the ingredient into something worth plating for the judges. Some of the cans available were properly labeled and others had question marks — just to throw the chefs a curveball. Though the chefs didn’t seem very keen on the challenge, they took it in stride. Now it’s your turn: Which canned food would you choose and what would you make out of it?
Choose the ingredient and tell us what you would make.
by Allison Milam in In Season, November 28th, 2012
We adore hummus in our house. The traditional Middle Eastern dip is a staple in my boys’ lunchboxes and a regular afternoon snack. While we like the classic version, we’re more drawn to the flavored varieties like roasted red pepper and roasted ...
by Victoria Phillips, November 28th, 2012
Cauliflower proves the perfect backdrop to all your favorite fall — or otherwise — flavors. What it lacks in color these snow-white florets make up for in versatility and texture. Do what you will with them: steam or roast, fry or purée. In the end, it’s an in-season veggie worth talking about.
This fall, make moves on some of Food Network’s best cauliflower recipes.
Like potatoes, cauliflower does well when cheese enters the mix. Try it out with Bobby Flay’s creamy Cauliflower-Goat Cheese Gratin, which comes laced with Monterey Jack and grated Parmesan as well. For a subtler sprinkle, make Giada De Laurentiis’ Roasted Cauliflower With Parmesan and Pancetta with an decidedly Italian influence.
For bold Middle Eastern sides that would go well with charred steaks or lamb chops, listen up. Claire Robinson’s Roasted Cauliflower With Dates and Pine Nuts recipe for Food Network Magazine (pictured above) works up a nice browning on the florets, and Anne Burrell’s Spice-Roasted Cauliflower and Jerusalem Artichokes recipe for Food Network Magazine brightens up any plate it hits.
For the calorie cutters among us, Food Network Magazine’s Cauliflower With Tomatoes is just the thing. This side breathes flavor with healthy additions like lemon juice, cilantro and loads of spices.
Get more cauliflower recipes from family and friends
by Hedy Goldsmith in Holidays, November 28th, 2012
Skip the overpriced (and often sugar-packed) vegetable and fruit juice at the supermarket and have fun experimenting at home instead. Juicing is convenient and quick with this KRUPS Juice Extractor that comes with a stainless steel grater and large ...
by Jose Ralat Maldonado in Events, November 27th, 2012
You have all the spices, dried fruits and nuts you’ll need for the perfect holiday bakeathon. But are your coveted jars of ground cinnamon, allspice, cloves and nutmeg from years gone by? Are the lids perhaps partially unscrewed or maybe even missing in action? That box of raisins you opened for your neighbor’s “welcome to the neighborhood” oatmeal raisin cookies may need to go, and the walnuts you are squirreling away have perhaps seen better days.
Yes, everything has a shelf life. If you bake with ingredients past their prime, they may not send you to the hospital, but they may taste like hospital food.
If you cannot remember when you purchased that box of baking soda, chances are it needs to go in the garbage along with that old fruitcake in the freezer that your Aunt Franny baked pre-Food Network days.
If you’re still not convinced that you need to purge your spices, do the smell test: If it has zero scent, ditch it. Spices, especially cinnamon, have oils that lose their character when exposed to heat, light and age.
by Maria Russo in Shows, November 27th, 2012
By now, we hope you’ve put a substantial dent in the Thanksgiving leftovers and are ready to move on for a couple more weeks until the Christmastime food festival drought starts. Until then, there will be warming beers, warm cookies and warm entertainment keeping the spirit alive.
Indio International Tamale Festival, Indio, Calif., Dec. 1-2: The Mexican treat of pre-Hispanic origin is a serious victual requiring a small workforce (i.e., large family) to produce. Perhaps that’s why tamales are really only prevalent during holidays, like Day of the Dead, the Christmas season and this two-day fiesta in Indio, which has been a staple since 1992. There will be a cook-off with traditional and gourmet categories as well as an eating contest punctuated by folkloric dancing and live music from four stages at this annual event named one of the top-10 “All-American Food Festivals” by Food Network.
More food festivals
by Toby Amidor, November 27th, 2012
Week after week, you come to FN Dish to get the latest scoop on The Next Iron Chef, read exclusive exit interviews from eliminated rivals, caption sneak-peek images, cast your vote in Rival Recipe cook-offs and more. But did you know that there’s an entire Next Iron Chef online headquarters dedicated to this season’s chefs and the judges? That’s right — we’ve created an all-access Next Iron Chef guide at FoodNetwork.com/NIC where you can discover never-before-seen images, one-on-one video interviews with rivals and insider information from Food Network’s culinary team, and even cast your vote in the Next Iron Chef Fan Vote.
If you haven’t been there to check it out yet, we invite you to take a look around to see what’s there.
Interested in a behind-the-scenes look at the rivals and judges on set? Then you’ll want to flip through this revealing slideshow. Want to see what went down each week? Check out the photo galleries below for a roundup of the top, most-memorable moments from every episode.
Episode 1 Episode 2 Episode 3 Episode 4
Have you voted for your favorite rival chef?
by Andrea Albin in Behind the Scenes, Food Network Magazine, November 27th, 2012
To help increase your immunity this cold and flu season, give yourself an extra boost of vitamin C (no supplements required!). This antioxidant is found in a wide range of foods from potatoes to bell peppers. Check out these 5 delicious, vitamin-C r...
by Simon Majumdar in Shows, November 26th, 2012
Hors d’oeuvres and appetizers are often the best part of a meal to me. Maybe it’s because finger foods are just more fun to eat or because they’re usually paired with a cocktail. When Food Network Kitchens were coming up with ideas for 50 Easy Appetizers (page 166) for the November issue of Food Network Magazine, the possibilities seemed endless.
I am not sure that any chef would be pleased to be informed that they had to produce a meal almost entirely from the contents of a can. But if you want to become The Next Iron Chef, those are exactly the sort of obstacles that you have to overcome.
Chef Falkner’s mystery can contained a substance as far removed from USDA prime beef as I am from Brad Pitt. Despite this, she astounded everyone at the judging plinth by producing a dish so fine that it would have been acceptable in some of the best restaurants on the planet. It really was that good.
Chefs Mendelsohn and Vigneron, however, were far less successful. Chef Mendelsohn’s dish lacked balance, while the salt levels in Chef Vigneron’s dish drew the words “inedible” from all three judges and Alton Brown. It made it pretty obvious that these two high school friends would be competing against each other in the Secret Ingredient Showdown.
Keep reading and get an extended preview of the next episode