by FN Dish Editor in Community, Events, April 11th, 2012
by Dana Angelo White, April 11th, 2012
Today there will be no swapping of recipes. Instead, the food community will gather at noon to educate, showcase and highlight local heroes and charities that are giving it their all to raise awareness to fight one of the nation’s biggest issues: hunger.
More specifically, one in every five children in the United States struggles with hunger. According to Congressman Jim McGovern, “We are the richest country on the planet and not a single community is hunger free.” Every year, 16 million children struggle with hunger — that’s the population of Los Angeles, New York City, Philadelphia and Chicago combined. There are no easy solutions, but we can’t afford to do nothing.
This Saturday evening, Food Network will premiere Hunger Hits Home, a documentary that gives viewers at home a firsthand look at the crisis of childhood hunger in America through the eyes of the parents, children, anti-hunger activists, educators and politicians.
One of the biggest misconceptions regarding hunger is that if a person works, there should be no reason he or she or their family should go hungry. And yet, 11 million children go to school having not eating breakfast.
Four ways to take action against childhood hunger today
by Victoria Phillips, April 11th, 2012
Blackened Salmon With Mango Salsa
I wish I liked salmon more than I actually do, but I have to admit, I often get bored with it. I know it’s good for me so I’m always looking for new ways to prepare it. Meet my new salmon obsession …. blackened...
by FN Dish Editor in Food Network Chef, Shows, April 10th, 2012
Change up your afternoon snack routine with freeze-dried fruit in 100 and 40-calorie serving packs. These packs of freeze-dried fruit aren’t your typical astronaut food, however. Kiwis, bananas, apples, Asian pears and more from FruitziO! take ...
by Toby Amidor, April 10th, 2012
Yesterday on FN Dish, we broke down the first episode of Chopped All-Stars for you, including an interview with runner-up Marc Forgione.
Today, we’re chatting with the first-round winner and Iron Chef extraordinaire, Michael Symon.
What was it like competing against your fellow Iron Chefs?
MS: It’s always flattering and an honor to compete against chefs that work at such a high level. It’s also so much fun.
Which basket did you have the most trouble with?
MS: Dessert. I’m not a huge fan of rum.
More from Michael after the jump
by J.M. Hirsch in How-to, Recipes, April 10th, 2012
Weigh the crazy dieting advice you receive very carefully.
Trying to shed pounds for bathing suit season? Be careful how you go about losing the weight. There’s so much nutrition misinformation out there—don’t get sucked into thinking you’ve ...
by FN Dish Editor in Shows, April 9th, 2012
Wild boar: a tasty way to do a good deed.
It’s true — across at least 39 states there are an estimated four million feral pigs and wild boars (they are close relatives and prone to interbreeding) roaming about.
And they are laying ruin to vast acres of land. The problem with wild pigs is they are voracious eaters — shocking, I know — and destroy natural ecosystems.
There is no one solution, but eating them certainly helps. It’s what I like to call taking a bite out of swine.
Bad pig puns aside, people throughout Europe and Asia have been eating feral oinkers for years. Italians are particularly fond of them, turning them into all manner of salumi.
Now Americans are starting to catch on. Feral pig is showing up on more restaurant menus, especially in the South, the epicenter of the problem.
Get the recipe for Fettuccine With Wild Boar Ragu
by Maria Russo in Recipes, April 9th, 2012
Pat LaFrieda Jr., the “Magician of Meat,” has revolutionized the burger and meat industry. Running a third-generation wholesale meat purveyor business in New Jersey with his dad, Pat Sr., and his cousin, Mark Pastore, Pat and his family have built the company into a meat empire.
Now, Pat and his family are bringing Food Network viewers inside his meaty world in a new series premiering tonight at 11pm/10c called Meat Men, which will take viewers on a high-”steaks” ride with a side of humor, served medium rare.
Last week, Food Network Facebook, Twitter and Google+ fans got the chance to ask Pat for his advice on burgers, different cuts of meat and supermarket tips.
@TheBroManifest asked on Twitter: What are your ideal toppings for a burger?
PL: My weekend burger hasn’t changed in 20 years. This is my motto: Keep it simple, silly. Firm, thin-sliced grape tomatoes, baby arugula, American cheese and a dollop of Hellman’s mayo on a fresh potato bun.
by Robin Miller, April 9th, 2012
Let’s talk polenta. Less coarse than grits but grainier than mashed potatoes, polenta is made from cornmeal and boiled with water or stock until thick and combined. From here you can add any number of ingredients — like cream, butter, cheeses, fresh vegetables and herbs — to transform it into a hearty, rich dish. You could also let the polenta cool completely then shape it and bake or deep-fry it. Giada’s Fried Polenta fingers are deliciously warm and cheesy, and when dunked in marinara sauce, they mimic classic mozzarella sticks.
Food Network Magazine’s polenta (pictured above) is traditional and rustic, cooked on the stove until it becomes soft and creamy. This Italian-inspired recipe calls for instant polenta, which tastes the same as the original but cuts down on long cooking times. Before serving, top each comforting bowl with tender Swiss chard, sweet roasted tomatoes and mild, crumbly farmer cheese.
Get the recipe: Polenta With Roasted Tomatoes
Meatless Monday, an international movement, encourages people everywhere to cut meat one day a week for personal and planetary health. Browse more Meatless Monday recipes.
by Toby Amidor, April 9th, 2012
Turn kid friendly mac and cheese into adult (and kid) friendly mac and cheese cakes.
People constantly confess to me that their biggest diet pitfall is nibbling on their kid’s leftovers. French fries, macaroni and cheese, burgers, pizza. Things you...
Soy, in its many forms, can help soothe menopause symptoms.
Hot flashes, night sweats, irritability, oh my! If you’re looking to soothe symptoms caused by those hormones gone wild, add these foods to your diet.
Menopause marks th...