by Maria Russo in Food Network Chef, November 20th, 2013
by Victoria Phillips, November 20th, 2013
As a competitor on Food Network Star this past summer, Damaris Phillips didn’t stray from her Southern point of view in the kitchen. She used her lifelong experience of living in Kentucky and her passion for traditional Southern ingredients to establish herself as the ultimate authority on the cuisine, and when she told Bob and Susie in her pitch that “Southern food is the food of love,” they were quick to believe her. She’s maintained her tendency for Southern-style cooking on her first-ever series, Southern at Heart, airing Sundays at 10:30am/9:30c, where she helps love-struck guys turn out deliciously comforting Southern dishes with the classic ingredients of the region. FN Dish caught up with Damaris in her hometown of Louisville to find out more about her penchant for Southern cuisine, like her ultimate down-home meal. Read on below to hear from Damaris and find out her go-to Southern goods, the secret to making the best-ever grits and more.
What’s your favorite Southern meal, the one down-home dish you’re always craving?
Damaris Phillips: Cornbread and milk. It’s my favorite. I also love beans and cornbread. First you have pinto beans or butter beans and cornbread for dinner, and then the next morning, inevitably, there’s leftover cornbread. You take that cornbread into a glass, cold milk over the top and you just eat it — [with] maybe some honey. I like to put a little honey on there. It’s like cornflakes, kind of. Not really, but kind of.
by Maria Russo in Holidays, Recipes, November 20th, 2013
Simplify dinnertime prep work with the KRUPS Mini Chopper. Whether you’re chopping vegetables or herbs (or making a homemade whipped cream), the job can be taken care of with the touch of a button. The mini chopper has a 13-ounce bowl and a he...
by Joseph Erdos in Recipes, Shows, November 19th, 2013
No matter if you’ll be brining your turkey or deep-frying it, whipping sweet potatoes or smashing golden spuds, stuffing the bird or serving the dressing alongside it, one thing is certain about your Thanksgiving spread: There will indeed be dessert. This year, in addition to the classic apple pie and pumpkin cheesecake, serve a mix of creative, crowd-pleasing treats, like Sunny’s mini pumpkin pies, Giada’s turkey-decorated cookies and Alton’s deliciously tart lemon pie. Check out Food Network’s top-five Thanksgiving desserts below to find recipes for these family-friendly picks, plus more sweet inspiration for your Turkey Day feast.
5. Mini Pecan Pumpkin Pies — Use tiny muffin tins to shape pecan-studded dough into sweet cups, then fill them with a mixture of pumpkin and vanilla, and finish each with a pecan for an extra-special presentation.
4. Thanksgiving Turkeys — Giada starts with store-bought cream-filled sandwich cookies to make these kid-approved cookies, decorated with seasonal candies and colored frosting to transform them into turkey look-alikes.
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by Maria Russo in Shows, November 19th, 2013
The Chopped Dinner Challenge is a series of recipes showing you how easy it is to cook like a winning Chopped competitor. Every week, FN Dish will showcase a recipe created by Food Network Kitchens that uses at least one of the Chopped basket ingredients, plus basic grocery goods and simple staples. Consider it your very own Chopped challenge. Just take this frequent tip from the judges: Don’t forget to season!
On this week’s Chopped, the competitors found kimchi, gefilte fish, applesauce and lavash in their appetizer baskets. Each competitor transformed the ingredients into fritters, patties, tacos or pizza, but not all of the results were up to the judges’ liking. But for this Chopped Dinner Challenge, the featured item is the popular Korean condiment kimchi, which has made it into many fusion dishes time and time again with rave reviews. So why not make this Kimchi Pizza with Bacon? It’s a sweet, savory and spicy rendition that serves as the perfect dinner to satisfy your family’s takeout cravings, especially if it’s looking like a showdown between Asian takeout and pizza delivery.
by Food Network Kitchen in Food Network Magazine, November 19th, 2013
While some businesses on Restaurant: Impossible
struggle with problems that are in full view of the customers, like a feuding wait staff or dingy carpeting and chipped paint in the dining room, others’ issues are trapped behind closed doors in the kitchen. It’s only when Robert Irvine
and his Restaurant: Impossible team arrive and shine a light on the back of the house that the horrible truths of some eateries’ kitchens are revealed.
Over the years on Restaurant: Impossible, Robert has discovered a range of uncleanliness in restaurant kitchens — some simply untidy and many in need of a solid scrubbing. But then there are those that are infested with insects, have surfaces caked in several years’ worth of grease and are outfitted with refrigerators full of spoiling food. The cleaning of these establishments often requires not only time and money from Robert’s budget, but also a serious lesson from the host himself on how to maintain proper food standards in the restaurant.
by Katie Cavuto-Boyle, November 19th, 2013
Don’t be fooled by the label “Grade A” on a bottle of maple syrup: It’s no better than Grade B. Grade B syrup is darker and has a stronger maple flavor; Grade A is milder. We prefer Grade B for cooking (we used it in a Kale-Sesame Chicken Salad for Food Network Magazine). Both grades are more expensive than the imitation stuff (“pancake syrup”), but real maple syrup is worth the splurge.
(Photograph by Lara Robby/Studio D.)
by Amanda Marsteller in Recipes, November 19th, 2013
Butternut squash is one of the most popular of the winter squash varieties. Sure, it can be tricky to peel (try these tips, or go for pre-prepped options), but the yield is high and the uses are many.
Butternut squash is a respectable source of fibe...
by Mandy Major in Food Network Chef, November 18th, 2013
Last week we noticed how much Food Network fans loved our monkey bread post on Facebook, Twitter and Pinterest. So to keep this delicious shareable treat trending, we rounded up three more monkey bread recipes for you to snack on, starting with Alton’s Overnight Monkey Bread. Alton makes his buttermilk yeast dough from scratch and slathers it with a buttery brown sugar mixture that’s flecked with rosemary and raisins. Prep this sweet and savory stunner the night before a big holiday brunch and you’ll have a stress-free and satisfying pastry ready in no time the next morning.
Sticky Monkey Bread: Food Network Magazine’s recipe boasts a thick homemade caramel sauce that oozes between each ball of dough. Spiked with dark rum, the caramel sauce forms a crackly outer crust and mingles perfectly with a layer of toasted nuts.
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by Maria Russo in Recipes, November 18th, 2013
For a self-professed “chick singer who cooks,” Trisha Yearwood has been more than successful — much more. She’s on her fourth season of hosting Trisha’s Southern Kitchen, and, after two best-selling cookbooks, she’s back in the kitchen working on another. Yet despite her double dose of fame (and high-profile marriage to Garth Brooks), the Georgia native is as grounded as ever, evinced by her answer-any-question demo at this year’s New York City Wine & Food Festival. Here, our top takeaways from her event:
1. The slow cooker is her secret weapon. “I’m all about easy. If it’s hard to do, I pretty much won’t do it,” she says. “I grew up making stuff in the Crock-Pot. Things like chili, stews or soups — anything that could cook all day long.” Lately, one of her favorite ways to use it is for turtle candy. “Making dessert in the slow cooker is the coolest thing ever and it’s super, super simple,” she says.
2. She’s a huge Kelly Clarkson fan. It’s all about the big voice for Trisha. Growing up, her music hero was Linda Ronstadt; these days, it’s Clarkson. “Her voice is so powerful, amazing and emotional,” she says. She’s such a fan, in fact, that she worked with Clarkson (and country legend Reba McEntire) on a special Christmas album, which debuted in October.
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For most, the goal come dinnertime is to serve your family a healthy, satisfying meal, something that offers a main element plus a vegetable side or salad. But between limited time to shop for ingredients and the need to get food on the table quickly, offering a complete, well-rounded meal can be difficult. Enter the all-in-one dinner. Boasting built-in vegetables, it’s easy to serve your kids a hefty portion of nutrition for the night, as it’s already incorporated. Stir-fries are timeless one-pan suppers that can be customized to whatever ingredients you happen to have on hand, as are casseroles, which often come complete with every element of the meal.
Food Network Kitchens offer a family-friendly casserole that’s easy enough to make on a weeknight with their recipe for Italian Eggplant Gnocchi Bake (pictured above). While homemade gnocchi can be tedious to prepare, especially on school nights, store-bought gnocchi promises convenience without sacrificing flavor. Pick up a package to star in this 55-minute dinner, laced with tender sauteed eggplant, prepared roasted garlic tomato sauce and just a pinch of red pepper flakes for subtle heat. Once the ingredients have been combined, cover them with a layer of creamy provolone cheese and bake the casserole for just a few minutes until the cheese becomes deliciously gooey and golden brown.