Momma’s Grizzly Grub — Truck-a-Day

by in Shows, August 13th, 2012

momma's grizzly grub
We’re just days away from the start of the third season of The Great Food Truck Race, and to give you a sneak peek at this year’s cast of rookie truckers, we’re introducing one team per day until the season premiere on Sunday, August 19, at 10pm/9c. Check back on FN Dish every day until the first episode to get an insider’s look at each of the teams competing for the keys to their dream food truck.

This trio of dynamic women — Angela, daughter Adriane and best friend Tiffany — are on a mission to bring Angela’s home-style meals to a place that doesn’t have a lot of food trucks: Wasilla, Alaska. Angela left her daytime job as a financial analyst to pursue her passion for cooking full time. Angela confessed in her casting video that she’s watched every episode of every season of The Great Food Truck Race multiple times. Will she have a leg up against the other contestants?

Get a behind-the-scenes look at Momma’s Grizzly Grub food truck.

Breakfast Anytime — Meatless Monday

by in Recipes, August 13th, 2012


Who says that you must eat breakfast only in the morning? After all, it’s the most important meal of the day and you should be able to enjoy it whenever you want. Spice up your usual lunch or dinner routines by cooking up breakfast-style dishes for late-day meals. Check out Food Network’s collection of sweet and savory breakfast plates that will wow your family in the morning, afternoon and nighttime.

Though some breakfast dishes, like bacon and eggs and corned beef and hash, revolve around their meaty ingredients, vegetarian breakfasts can be hearty, too, especially when they consist of more than just cereal and toast. Ina’s Roasted Vegetable Frittata from Food Network Magazine, for example, is deliciously rich but still light and fluffy, made with a batter of whipped eggs and a splash of half-and-half. Speckled with soft, sweet roasted zucchini and bell pepper, this easy-to-do frittata offers fresh bites of summertime flavors laced with nutty Gruyere cheese. Perhaps the best part of frittatas is that they don’t need to be flipped like omelets do. You can avoid potentially messy flops by first cooking the eggs on a stovetop then baking them until golden brown and puffy. Since the eggs will move straight from the stove to the oven, it’s important to cook the frittata in an ovenproof pan for an easy transition.

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Healthy ‘Taters

by , August 13th, 2012


I’m not gonna lie, I grew up eating Tater Tots. They’re delicious, so what’s not to love? Maybe the 160-200 calories and 8-10 grams of fat per 3-ounce serving, depending on the brand (yes, there are many copycats). And that’s without cheese ...

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Plantains — Iron Chef America Ingredients 101

by in Shows, August 13th, 2012

iron chef america battle plantains
On a recent visit to Jamaica, just about every meal my wife and I sampled came with a side order of beautiful golden plantain strips, shallow-fried and served with a sprinkling of salt and nutmeg. They were the perfect accompaniment to grilled local fish or large plates of tear-inducing jerk chicken, and were so delicious a memory that they have now become a regular staple in the Majumdar pantry.

Watching the Iron Chef and his challenger has definitely given me some new ideas for how to use plantains in my own kitchen, and I hope to persuade those of you who have not yet tried them to give the banana’s less well-known cousin a try yourself.

What are plantains?
Plantains, or “cooking banana” as they are sometimes known, are part of the same family as the banana and are often mistaken for them. However, plantains and bananas differ in a number of important areas, both in how they look and in how they are prepared.

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Coast of Atlanta — Truck-a-Day

by in Shows, August 12th, 2012


We’re just days away from the start of the third season of
The Great Food Truck Race, and to give you a sneak peek at this year’s cast of rookie truckers, we’re introducing one team per day until the season premiere on Sunday, August 19, at 10pm/9c. Check back on FN Dish every day until the first episode to get an insider’s look at each of the teams competing for the keys to their dream food truck.

Three sous chefs looking for a chance to run their own kitchen, Tawanaca Davenport, Lena Price and Mike Jones are the truckers behind Coast of Atlanta. They specialize in top-notch seafood dishes that elevate classic Southern ingredients to the next flavorful level. In order to compete in the race, these Atlanta-based chefs have risked their current jobs and more for the chance to drive away with food-truck success.

Get a behind-the-scenes look at the Coast of Atlanta food truck.

Chat With Food Network Super Chefs Melissa d’Arabian and Robert Irvine

by in Community, August 12th, 2012

melissa d'arabian robert irvine facebook chat
We have a star-studded cast available to answer your questions this week on Food Network’s Facebook page.

Join us Monday at 3:30pm EST on the Food Network Facebook page to chat with past Food Network Star winner Melissa d’Arabian about the release of her first cookbook, Ten Dollar Dinners.

And on Tuesday we’ll be hosting a chat with Robert Irvine on the Food Network Facebook page to talk about the 50th Restaurant: Impossible episode, which will premiere August 22 at 9p/8c. We’ll also be chatting about Wedding: Impossible, a special presentation that airs Saturday August 18 at 10p/11c and features Robert’s wedding to professional wrestler Gail Kim.

Mark your calendars and get your questions ready for Melissa and Robert.

Cheesecake Pancakes — Most Popular Pin of the Week

by in Community, August 12th, 2012

cheesecake pancakes
Most restaurant chains keep their most popular recipes under lock and key, but Food Network Magazine has created exact copies of the dishes, like this week’s Most Popular Pin of the Week: Cheesecake Pancakes.

Chunks of creamy cheesecake are incorporated into a classic pancake batter and each flapjack is cooked until golden brown and topped with a sweet strawberry sauce, featuring fresh berries and strawberry jam. Top each stack with a dollop of whipped cream or a pat of butter.

For more recipes that are sure to kick-start your morning off right, visit Food Network’s Let’s Rise & Shine board on Pinterest.

Barbie Babes — Truck-a-Day

by in Shows, August 11th, 2012


We’re just days away from the start of the third season of The Great Food Truck Race, and to give you a sneak peek at this year’s cast of rookie truckers, we’re introducing one team per day until the season premiere on Sunday, August 19, at 10pm/9c. Check back on FN Dish every day until the first episode to get an insider’s look at each of the teams competing for the keys to their dream food truck.

Hailing all the way from the Land Down Under, Barbie Babes is made up of Jasmin De Main, Hayley Chapman and Skye Boucaut, native Aussies with a passion for the food of their home country. Now living in Los Angeles, the ladies run a catering company that celebrates authentic Australian barbecue — like grilled snags, sausages and burgers — and features ingredients indigenous to that area. During the race, you’ll be able to spot the Barbie Babes by their can’t-miss safari hats and kangaroo-adorned t-shirts.

Get a behind-the-scenes look at the Barbie Babes food truck.

Pitcher-Friendly Drinks — Weekend Cookout

by in Drinks, August 11th, 2012

taspberry picante paloma pitchers
This summer, Food Network’s Grilling Central is packed with recipes for the entire family’s taste buds, boasting the best in burgers, dogs, chicken and more all season long. But with so many recipes, where do you start? Each Saturday, FN Dish is giving you a complete menu that is stress-free, and this weekend’s menu is topped off with ice-cold pitchers of your favorite summertime drinks.

Whether hosting a large-scale holiday gathering, a backyard bash with friends or a casual cookout for family, the last thing you want to do is get stuck in the kitchen cooking while your guests are mingling and enjoying the party elsewhere. The same holds true for mixing drinks — who wants to play bartender all night when you could join in the celebration and raise a glass with your company? Avoid the need to take individual drink orders by mixing up big-batch recipes of crowd-pleasing pitchers to which your guests can simply help themselves.

Pictured above is Guy’s Raspberry Picante Paloma Pitcher from Food Network Magazine, which features a secret, slightly spicy ingredient: jalapeño pepper. To prepare, he muddles the pepper with sweet raspberries, tops the concoction with tequila and grapefruit juice and finishes it with a squeeze of lime. Guy takes his drink one step further by rimming each glass with grapefruit salt, made with a simple pairing of kosher salt and grapefruit zest. This recipe yields an impressive two quarts of cocktails, enough to serve up to six people and keep your party going well into the night.

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