by FN Dish Editor in Recipes, May 23rd, 2011
by Sarah De Heer in Shows, May 21st, 2011
Let’s face it: Everyone loves chicken fingers — both kids and adults. So why not eat chicken fingers you can feel good about? Ditch the ones available in the frozen aisle and roll skinless chicken breasts in crunchy panko breadcrumbs, then bake them off until crisp and cooked through. Add lime juice and curry powder to ketchup for an upgraded dipping sauce.
Get the recipe: Chicken Fingers With Curried Ketchup
Browse more of Food Network’s chicken recipes.
by Maria Russo in In Season, Recipes, May 20th, 2011
The second season of The Great Food Truck Race is hitting the road, with chef Tyler Florence returning as host. While you’ll have to wait until Sunday, August 14 to watch the first episode, we can give you a first look now.
Eight trucks from around the country, with three contestants each, embark on a culinary road trip, coming face-to-face with conditions including: weather problems, location mishaps, food sourcing issues and ever-changing customer taste buds. Let’s not forget to factor in the dynamic of the teams, many of them with existing relationships such as: brother and sister, best friends, mother and son and husband and wife to-be.
What’s on the line? The last truck standing wins $100,000 ($50,000 more than last year’s grand prize) and bragging rights.
Meet the road warriors after the jump »
by FN Dish Editor in Recipes, May 20th, 2011
It’s almost summer and high time to take advantage of the season’s most succulent fruit: fresh watermelon. Ruby red, juicy and naturally sweet, this jumbo superfruit can be sliced and diced in a salad, grilled over an open flame or pureed and frozen. Our recipes boast welcomed ease and summer comfort and, best of all, they won’t leave you stressing over a single seed.
Food.com’s recipe for Marinated Grilled Chicken With Watermelon Salsa is an easy summer meal that celebrates the classic flavors of the outdoors. Herb-Chicken is grilled and served with a heaping scoop of fruit and veggie salsa. Also great atop grilled seafood, this salsa will become a summer staple in your recipe box.
Looking to cool off after a day in the sun? Whip up a batch of Cooking Channel’s recipe for Watermelon Vodka Gazpacho. This chilled soup is packed with watermelon and fresh garden vegetables. No need to reheat this dish, so save some to bring to work tomorrow.
Browse more delicious watermelon recipes »
by FN Dish Editor in Events, Food Network Chef, May 19th, 2011
Looking for the ultimate breakfast or brunch recipe for this weekend? Look no further. Boring hash browns are woken up by grating an onion and adding it to a skillet with the potatoes. After they’ve crisped up, add cheddar cheese to the top along with two eggs. After the eggs have set, top it with your choice of mild, medium or hot salsa.
Get the recipe: Hash-Brown Eggs
Browse more of Food Network’s breakfast recipes.
by J.M. Hirsch in Recipes, May 19th, 2011
Our sister site, GACtv.com, announced today that the Celebrity Chef Pavilion Stage at the first-ever Show Me Music and Arts Festival will feature three Food Network stars: Chefs Robert Irvine, Ellie Krieger and Aaron McCargo, Jr.
According to the site, “Chef McCargo, the 2008 winner of Food Network Star and host of Big Daddy’s House will start things off. Chef Krieger, host of Healthy Appetite will be up next and chef Irvine, host of Dinner: Impossible, Worst Cooks in America and Restaurant: Impossible, will close things out.”
Visit GACtv.com for more information about the event.
by FN Dish Editor in Recipes, May 19th, 2011
Fermented bean paste? Doesn’t exactly scream party in your mouth.
And yet we happily slurp it in that salty, savory soup doled out every time we sit down for sushi. That’s because miso really is a flavor bomb worth knowing.
So let’s start there. Miso is a broad term for pastes made from fermented cooked soybeans that are aged, sometimes for years.
Miso has origins in China, but is best known for its role in Japanese cooking, where it is used in soups, sauces, marinades, glazes and dressings.
There are many varieties of miso, which can vary widely in color and flavor intensity based on how long it is aged and which ingredients are added.
Sweet white miso, for example, is made from fermented soybeans and rice, then aged for just a few months. The result is a smooth paste with a sweet, salty, savory flavor and a light golden color.
Find out what you can make with sweet white miso »
by FN Dish Editor in Events, May 18th, 2011
Whether you’ve just returned from baseball practice, work or the gym, you can still put dinner on the table quick. This dish whips up in just 35 minutes and has something for everyone. Boneless, skinless chicken breasts and sweet, Italian sausages are cut up into chunks and sautéed with fragrant onions and peppers. Before serving, pour a sauce made of garlic, white wine, cherry peppers and butter over it to kick it up a notch.
Tip: Add extra heat by using spicy sausage and hot cherry peppers.
Get the recipe: Chicken, Sausage and Peppers
Browse more of Food Network’s chicken recipes.
by Julia Simon in News, May 18th, 2011
That’s right: There is a tilapia farm in Manhattan. Food and Finance High School students are learning careers for the future from this lab run by Cornell Extension Professor Philson Warner. Aquaculture is a closed system of farming that raises hydroponic crops that links to a fish farm, cleaning and feeding as it cycles. The good professor suggests that this is how man might one day farm on planets less green than our own.
Join Food Network Kitchens this Friday, May 20, at 6:30 PM at Chelsea Market in New York City, for a special evening fundraiser and silent auction benefiting the Food and Finance High School. Special guests include Alex Guarnaschelli and Kelsey Nixon. Get tickets at foodeducationfund.org.
Get the recipe pictured above: Bobby’s Baked Tilapia
by Kirsten Vala in In Season, Recipes, May 18th, 2011
• The latest product at the chopping block of school cafeteria foods is the potato. The USDA is seeking to ban spuds entirely from federally-subsidized school breakfasts and limit them–and all starchy veggies–to one cup per week at lunch. [wsj.com]
• Intrigued by foods promising to lower cholesterol, curb digestive issues or perform other miracles? These “functional foods,” or edibles marketed as health and wellness promoters, might be a tad misleading to consumers. [nytimes.com]
• Wisconsin-based McDonald’s enthusiast Don Gorske has eaten his 25,000th Big Mac. “You don’t dream of living so long as to reach a milestone like that,” he told the BBC, though we don’t think he was referring to health concerns surrounding the double-decker burger. [bbc.co.uk]
• If you experience anxiety when it comes to going to the dentist, head to the Texas office of Dr. Clint Herzog, who offers pre-cleaning beer and wine to patients. Good thing that glass of red comes with a free whitening. [41nbc.com via grubstreet.com]
Here’s our round-up of food news, trends and happenings across the web. Check back for more, and tell us what else you’re loving in the comments.
We’re teaming up with food and garden bloggers to host Spring Fling 2011, a season-long garden party. In coming weeks, we’ll feature favorite garden-to-table recipes and tips to help you enjoy the bounty, whether you’re harvesting your own goodies or buying them fresh from the market. Recently, we dove into the world of asparagus and rhubarb — today, we’re exploring artichokes.
An edible thistle, artichokes are one of those veggies that is easiest used from a jar or frozen. But if you’re going to pick one time of year to actually carve into an artichoke, spring is the time to do it, when fresh artichokes are at their peak. Don’t be intimidated by all those leaves and the inedible “choke” hiding inside – just follow the lead of Food Network chefs.
Start with this easy recipe for Steamed Artichokes (in the microwave) from Food Network Magazine, along with their step-by-step guide to cutting up baby artichokes.
Find out how to prep and cook artichokes »