by Mallory Viscardi in Community, Holidays, October 22nd, 2012
by Simon Majumdar in Shows, October 21st, 2012
Join us on Wednesday for a Facebook chat with Food Network Kitchens about Halloween recipes and entertaining. Bring your spooky-food questions and let us help you take the fear factor out of hosting a memorable Halloween bash.
It kicks off this Wednesday, October 24 at 1pm/12c on Food Network’s Facebook page.
by Maria Russo in Shows, October 21st, 2012
Next up to compete for that final spot in Season 5 are Chef Duskie Estes and Chef Roberto Treviño, both of who know all too well the pressures of competing to become The Next Iron Chef.
Although I was already very familiar with Chef Estes and her well-voiced determination to use local ingredients, this would be my first opportunity to witness the talents of Chef Treviño. I had, however, heard terrific things about his cooking, so knew we were in for a great battle.
The look on the faces of both chefs when Alton Brown revealed that the secret ingredient was coconut was worth the entrance money on its own. They both soon recovered and set about cooking two very different styles of dish. To be exact, Chef Treviño started cooking, while Chef Estes stared at her coconut for a few minutes like it was an alien and then hacked at it with a cleaver.
by Dana Angelo White, October 21st, 2012
It’s once again time to roll out the red carpet because FN Dish is announcing for the first time the star-studded cast of Rachael vs. Guy: Celebrity Cook-Off Season 2. Just like last season’s competition, this year’s showdown will feature two of Food Network’s culinary A-listers, Rachael Ray and Guy Fieri, leading teams of celebrities as they battle it out over the course of seven weeks for top Hollywood honor and a sizable donation to the charity of their choice.
Competing in the Season 2 cook-off is a straight-from-Hollywood lineup: Chilli from the pop/R&B group TLC; actor and comedian Gilbert Gottfried; designer, author and philanthropist Cornelia Guest; actor and reality television star Dean McDermott; actor Kathy Najimy from Sister Act; former NFL player, Super Bowl champion and MVP Hines Ward; singer Carnie Wilson from Wilson Philips; and two-time Olympic figure skater and three-time U.S. National Champion Johnny Weir.
Not your average cooking show competitors, these eight finalists are amateur cooks, having spent far more time singing, acting or performing for fans than braising or grilling in the kitchen. But what it lacks in professional experience and advanced culinary know-how, this group surely makes up for in energy, charisma and downright charm.
by FN Dish Editor in Community, October 21st, 2012
Amazing texture, flavor and creaminess with no dairy in sight. Get to know this treasure that comes in a can.
What is Coconut Milk?
Coconut milk is made from the pulverized flesh of coconut, blended with water. Shoppers can most commonly find it in ...
by Wendy Waxman in Entertaining, Holidays, October 20th, 2012
First there was Alton’s Better-Than-Boxed Macaroni, then there was this Three-Cheese Macaroni from Food Network Magazine. One thing is for sure: Fans can’t get enough of macaroni and cheese on Pinterest. Which leads us to this week’s Most Popular Pin of the Week, Ina Garten’s Lobster Mac & Cheese. This noodle dish is the ultimate comfort food. Here Ina adds decadent lobster meat to the classic recipe and tops it with crunchy breadcrumbs.
For more hearty main dishes, visit Food Network’s Let’s Cook: Main Dishes board on Pinterest.
Get the recipe: Food Network Magazine‘s Lobster Mac & Cheese
by Maria Russo in Events, Food Network Chef, October 20th, 2012
There has always been something deliciously spooky about wire baskets. Even the quaintest Victorian type conjures up memories of my Connecticut childhood when small groups of us ventured out on Halloween, letting the owls guide our way down seemingly endless and dark winding drives to the trick-or-treat prize.
Now I love placing something orange (but not too bright) or a dulled red fruit in a wire basket as a nod to the Halloween palette. Something with an irregular shape, a root vegetable perhaps, also looks great in a black wire basket, especially when it’s sticking out through the wire.
I’ve seen black wire baskets in stores and on many websites this season, and am quite fond of the vintage pieces from any century or style: Victorian, art deco, midcentury or shabby chic. Any of these will do.
Since they have a common denominator of black wire, the styles mix well. With their various shapes and sizes, they create a wonderful focal point, either in a row or clumped together on a coffee table, or by the entrance or front steps, where trick-or-treaters or party guests will be sure to spot them.
Keep reading for DIY tips
by Dana Angelo White, October 20th, 2012
Just when you thought Rachael Ray had done it all, Food Network’s own 30-minute maven and the host of Rachael vs. Guy: Celebrity Cook-Off unleashed a “pup-up” food truck for dogs in New York City last week. This mobile canine caterer dishes out not your everyday kibble but human-quality meals like Chicken Muttballs, Beef Stroganwoof and Tail Waggin’ Turkey to packs of pooches across Manhattan. These “wet” dishes are part of the Nutrish Naturally Delish line of dog foods from Nutrish, Rachael’s own brand of dog food. We were on hand at the unveiling of this never-before-seen food truck and caught up with Rachael to find out why this truck is so important to her and learn the trick to preparing dog food from scratch at home.
A passionate dog owner herself, Rachael noticed that, in recent years, animal shelters have accumulated many unwanted dogs, so she took it upon herself to support them by donating all of her proceeds from Nutrish. “This is a way to raise a lot of money to help shelters large and small get the animals adopted,” she explained. She worked with Nutrish to create recipes similar to those she feeds her own dog, Isaboo, and makes sure that all of the food produced is wholesome and safe for pets.
by Maria Russo in Family, Recipes, October 20th, 2012
Slice and roast them or steam and smash them. Sprinkle with salt and some freshly chopped herbs and the delightfully earthy flavor only gets better. Is your mouth watering yet for some fingering potatoes?
Resembling chubby fingers, this variety of s...
by Food Network Magazine in Food Network Magazine, Holidays, October 19th, 2012
School is officially in session, and just as kids may stomp their feet in protest all the way to the bus stop, so, too, might moms and dads as they face another daunting year of keeping their little learners full and healthy. As you think of the new school year and wonder how you’ll be able to do it all, look to Food Network’s Back-to-School Headquarters to help you make the grade. Each week this fall FN Dish will share can-do weeknight meals, easy lunchbox picks, after-school snack strategies and more from our best collection of recipes and tips.
This week’s back-to-school lesson takes us out of the classroom and to the athletic field. So many kids are young athletes as well as full-time students, and they often go straight from school to sporting practices or games. For most, these commitments come hours after they’ve eaten lunch and demand high reserves of energy and focus for long periods of time, so it’s important that kids have munchies on hand to sustain them until supper. But it can be tough to track down munchies that are not only healthful and filling but also easily packed. On days when you know that your child will be running from one activity to the next, send off him or her with a few of Food Network’s favorite snacks for athletes, easy to eat on the go and deliciously satisfying, too.
Kids who ring Alton Brown’s doorbell on Halloween don’t get the usual fun-size candy bar. Over the years, the Browns have handed out homemade taffy, candied apples, headless marshmallow bunnies — you name it. But of all of Alton’s Halloween creations, nothing tops his candy corn. As usual, Alton and the Good Eats team approached the project as a science experiment: They created the recipe in April but used a dehumidifier in the kitchen to mimic crisp fall air. Alton also tested every imaginable food coloring before choosing gel paste. The resulting recipe, which appears in his latest cookbook, Good Eats 3: The Later Years, is easy — and super impressive, Alton says. “When you tell people you’ve made candy corn, they say, ‘Holy cow, you made your own?!'” Plus, a lot of candy corn haters realize they actually like the stuff when it’s homemade. For the record, Alton will take his candy corn any which way. “I’m not a snob,” he says. “I won’t turn down the store-bought stuff.”
Alton says the candy corn tastes better after a few days: It dries out a little and becomes chewier, and the flavor intensifies. Find out how to make it with this step-by-step.