by Food Network Magazine in Food Network Magazine, How-to, October 2nd, 2012
by Dana Angelo White, October 2nd, 2012
Hot Tips From Food Network Kitchens’ Katherine Alford:
To tame the super-concentrated flavor of tomato paste, cook it in a pan with some oil and other aromatic ingredients like garlic, onion and spices — it will develop a great earthy flavor after a few minutes. Stir the paste with a wooden spoon while cooking so it doesn’t burn.
(Photograph by Marko Metzinger/Studio D)
by Jose Ralat Maldonado in Events, October 2nd, 2012
Dietitians are always trying to dispel the obscene amount of nutrition myths floating out in the world. We asked nutrition experts around the country about their favorite (or rather, least favorite!) nutrition myths and how they set the record strai...
by Mallory Viscardi in Community, Shows, October 1st, 2012
As the temperatures aim for sweater weather, the possibility of sleeping with open windows and sipping from a warm bowl of freshly made pumpkin soup increase. But first try a bushel of apples and maybe some fried food — October is most definitely a month of mouth-stuffing fall fun.
Kentucky Apple Festival, Paintsville, Ky., Oct. 5-6: For half a century, this Johnson County hootenanny has warmed the bellies of locals and visitors alike. The delicacy here is the tiger ear, a fried apple pie (try saying that without a Southern drawl). Purveyors offering those treats will be joined by dozens of other concessionaires and sit alongside arts and crafts stalls. And who can forget the pageants, corn hole tournament and a parade of Golden Delicious proportions? Visitors to this festival will get to the core of the phrase, as American as apple pie.
More October food festivals
by Robin Miller, October 1st, 2012
Food Network fans are being given an unprecedented opportunity: Choose which mystery basket ingredients competing chefs on Chopped will face. A special episode of the hit show will feature three baskets, each with mystery ingredients selected solely based on fan recommendations from Facebook, Pinterest and Twitter.
How to participate: Each week, fans will be able to nominate their choice of mystery ingredients on a different social media platform.
- Week 1 (October 1-7): Thanks to all our fans who voted via Food Network Facebook Timeline, voting is now closed.
- Week 2 (October 8-14): Pinterest voting is now complete. Thank you to all the fans who shared their mystery ingredient ideas.
- Week 3 (October 15-21): Send us your Chopped basket mystery ingredient nominations via Twitter using #MysteryIngredient.
What ingredients would you put inside the Chopped mystery baskets? We can’t wait to see what our fans come up with!
by Maria Russo in Recipes, October 1st, 2012
Balsamic syrups and glazes are amazing and you can drizzle them over practically anything. I say “drizzle” because they’re thick and rich, a little goes a long way. The bottled varieties are pretty good but since they sometimes contain maple s...
by Dana Angelo White, October 1st, 2012
Now that fall has officially arrived and the temperatures are starting to dip, it is time to dig into the rich, stick-to-your-ribs dishes that we have gone without all summer long. One of those hearty meals is risotto, an Italian-style rice dish featuring any combination of vegetables, herbs, cheeses and more. If you’ve never made from-scratch risotto, know that it takes a bit more TLC than your average weeknight meal, but that the results, the tender-firm rice, smooth sauce and comforting taste, are well worth the extra few minutes of cooking.
Food Network Magazine’s Mushroom and Squash Risotto is packed with in-season butternut squash, a mix of dried and fresh earthy mushrooms and plenty of nutty Parmesan cheese. The secret to this risotto is the mushroom broth, made by steeping mushrooms in hot water and adding to the liquid a bay leaf and fragrant cinnamon. When the rice is slowly cooked in the broth, it creates a thick, starchy sauce that’s deliciously creamy. Before serving, shower the risotto with additional cheese and season to taste.
by Sarah De Heer in Shows, October 1st, 2012
By now you’ve probably heard about the recent findings of FDA and Consumer Reports investigations. Testing discovered alarmingly high amount of arsenic in rice and rice products. Tainted foods included infant cereals and formula, breakfast cereals...
by Sarah De Heer in Shows, September 30th, 2012
The third season of The Great Food Truck Race hit the road with eight rookie food trucks — and not one of the teams had ever worked, cooked or driven in a food truck up until that point. Fast forward seven weeks and this team of determined ladies can certainly say they walked away from the finale having learned the ropes of the food industry. Every Sunday we saw Nonna’s Kitchenette pull out all their team’s tricks to stay in the game, but ultimately, only one truck could win. Tonight, Nonna’s lost by just $103 and was the final team to return their keys to Tyler.
Tyler said your team is a “force to be reckoned with” and we agree. Nothing stopped you from giving it your all. What was the team’s most memorable moment of the competition?
Holding hands at eliminations and never knowing if we were going home or moving on to the next city, and then the feeling of relief after finding out from Tyler that we were safe. Winning the challenges in Arkansas and Boston were also an indescribable feeling. There was so much more at stake this season — we really had to hand in the keys to the truck that we never wanted to give back, and that was tough. Proving to ourselves that we can successfully run a food truck business, however, was a dream come true for us.
by Maria Russo in Recipes, September 30th, 2012
The third season of The Great Food Truck Race hit the road with eight rookie food trucks with a grand prize of $50,000 and the chance to keep their truck. Every Sunday we saw each truck pull out all their team’s tricks to stay in the game. But ultimately, one truck said goodbye each week. Tonight it was down to the final two: Seoul Sausage and Nonna’s Kitchenette. Both battled multiple Truck Stops and Speed Bumps in three different cities that constantly kept them on their toes. In the end, it came down to a difference of $103.
All season long we saw these three friends give it their all in an effort to prove to their parents that they had what it takes to be successful in the food truck industry. With their clever menu names, irresistible fried kimchi rice balls and unmistakable ambition, Seoul Sausage walked away with the grand prize — Los Angeles, welcome your newest food truck!
For seven weeks, we’ve watched you sell the fried kimchi rice balls. Where did that idea come from and why do you think those were so popular?
It came out of both necessity and coincidence. You have to remember the first week we were thrown off guard — all of a sudden we couldn’t make sausages anymore. In Flagstaff, Ariz., Chris had to think on the fly and create a new dish that could really encapsulate what Seoul Sausage the food truck was all about. He did that perfectly and it was just a fun food item that people ate up.
Keep reading our exclusive interview
The 2012 Oktoberfest kicked off in Munich, Germany, last week with a parade and ceremonial tapping of the kegs before this two-week-long celebration of all things beer and brats began. While you may not be able to plan a last-minute jaunt to Germany to experience Oktoberfest firsthand, you can bring the festival’s best eats and drinks stateside with Food Network’s Oktoberfest menu inspired by some of the many tents and food halls found throughout the event.
Let’s talk bratwurst, a German sausage and one of the must-have meals at Oktoberfest. Though you can buy this hot dog look-alike already cooked, it’s also sold raw, and is often served alongside potatoes or sauerkraut. Inside the Burtschers Bratwursthüttn tent at Oktoberfest, bratwurst and a host of other sausages are paired with any number of beers. Food Network Magazine’s Bratwurst With Potato Cakes (pictured above) is an easy-to-make meal that celebrates traditional German flavors. Hearty bratwurst is sautéed for just a few minutes and served with crispy sauerkraut-potato cakes and a tangy mixture of mustard and sour cream.