by Diane Kolack in View All Posts, November 11th, 2010
by Liz Gray in Holidays, November 10th, 2010
- Champagne Risotto from FoodNetwork.com
The key ingredient to a great date night at home is a little bit of imagination. Make cooking together part of the fun with a creative adventure featuring romantic recipes.
Start your special evening with a champagne toast, and set aside some bubbly for Giada’s Champagne Risotto with tender asparagus and crisp pork. Asparagus has long been considered an aphrodisiac. According to an old French tradition, bridegrooms prepared for their wedding night by eating three different asparagus dishes on the previous evening.
While your risotto is heating up, cool off with this Melon and Prosciutto appetizer. Luscious melon is kissed by a touch of berry syrup and wrapped with prosciutto in a near perfect combination of salty and sweet flavors. This is as much fun to assemble as it is to eat.
Rachael Ray’s quick cooking Garlic-Buttered Sliced Steak with Onions makes a mouthwatering main course. Believe it or not, garlic has a reputation for stirring up passions. Long ago, Tibetan monks were not allowed to enter the monastery if they had eaten garlic for exactly this reason.
And for dessert, nothing is more romantic than sharing a dish of Chocolate Orange Mousse with Raspberries. This simple yet indulgent recipe from Sandra Lee is the perfect ending to a fantastic meal made better together.
by Kirsten Vala in View All Posts, November 10th, 2010
- Paula's Pumpkin Roll Cake
Let’s face it: Turkey is great (especially if you make Alton Brown’s famous Good Eats Roast Turkey), but desserts are the real star of Thanksgiving. To help you fill out your dessert table, we’re featuring favorite Thanksgiving Desserts every day this week. Today, a dessert that’s a universal crowd-pleaser: Paula’s Pumpkin Roll Cake.
Paula tucks toffee-studded cream cheese filling inside a classic pumpkin cake, then tops with powdered sugar and caramel sauce. For bakery-worthy results, roll the cake in a powdered sugar-coated towel while you make the filling to avoid cracks. (Watch Paula’s cake-rolling technique .)
TELL US: What desserts will be on your Thanksgiving table?
For hundreds more ideas, recipes and menus for your feast, check out FoodNetwork.com/Thanksgiving
by Kate Andersen in View All Posts, November 9th, 2010
- Mixed with cheese and cream, Brussels Sprouts Gratin makes an irresistible Thanksgiving side dish.
We’re teaming up with other food and garden bloggers to host Fall Fest 2010, a season-long garden party. Each week we’ll feature favorite garden-to-table recipes and tips to help you enjoy the bounty, whether you’re harvesting your own goodies or buying them fresh from the market. To join in, check out awaytogarden.com.
Thinking about adding Brussels sprouts to your Thanksgiving feast, but scared some guests may wrinkle their noses at the mere mention? Try this easy-to-love, cheese-topped Brussels Sprouts Gratin from Food Network Magazine. Melty and oozy, it’s an easy way to ease doubters into loving this dreaded veg.
by Michelle Buffardi in News, November 9th, 2010
- A little dark rum spices up this dark chocolate torte for chilly holiday nights.
Here at FoodNetwork.com we’re all for eating dessert first, which is why we’re sharing some of our favorite Thanksgiving Dessert recipes with you each day this week. We’ve already given a shout out to Paula’s perfectly classic Old Fashioned Sweet Potato Pie, but if the chocolate lovers out there are looking for something sweet to sink their teeth into, check out this Chocolate-Almond Torte. Sliced nuts, fresh orange zest and a hint of dark rum spice up the flavors without distracting from the main attraction: just-sweet-enough dark chocolate cake.
For hundreds more ideas, recipes and menus for your feast, check out FoodNetwork.com/Thanksgiving.
by Diane Kolack in News, View All Posts, November 9th, 2010
- Food Network's new In the Kitchen app is available for iPad, iPhone and iPad touch.
Some things every home cook needs, whether you’re a novice or a pro: measuring cups and spoons, a good set of pots and pans, a kitchen timer and trusted recipes. Great news — the last two are available in a new Food Network mobile app for the iPhone, iPod Touch and iPad that you can hold in your fingertips (while using your pots and pans). Read more
by Sara Levine in View All Posts, November 8th, 2010
- New York State’s New First Lady of Food: Sandra Lee
Sandra Lee is ‘First Lady’ of Food: With the election of her longtime companion, Andrew Cuomo, to the governorship of New York, Food Network’s own Sandra Lee has become New York’s First Lady of Food. AM New York imagines what the victory celebration might have looked like, including this lasagna and a tasty doughnut tree. [AmNY.com]
Chicken-Powered Cars: Tyson chicken factories are turning chicken fat into diesel fuel for cars, trucks and possibly airplanes. And you thought chickens couldn’t fly. [wsj.com]
Pumpkins are Flying in Delaware: This weekend marked the 25th Annual World Championship Punkin Chunkin Contest in Delaware. Participants competed with a variety of air cannons, catapults, human-powered devices and other launching mechanisms to see which could throw a pumpkin the farthest. [Delawareonline.tv]
San Francisco bans Happy Meals: In an effort to curb childhood obesity, the city of San Francisco has voted to ban kids meals that are sold with toys unless they conform to a set of nutritional guidelines. Will healthier meals make happier kids? Tell us what you think. [LATimes.com]
Here’s our round-up of food news, trends and happenings across the web. Check back for more, and tell us what else you’re loving in the comments.
by Simon Majumdar in Shows, November 8th, 2010
- Give Paula's pie an extra dose of Southern comfort by subbing in bourbon for the vanilla extract.
We’re kicking off a week of Thanksgiving desserts here on FoodNetwork.com and figured we’d start wtih a good old Southern classic, y’all. Paula’s Old Fashioned Sweet Potato Pie is a mouthwatering addition to the Thanksgiving dessert spread, no matter where you live. Make (or buy) your pie crust now and freeze it — Paula’s filling and picture-perfect meringue topping come together easily and quickly when you’re getting ready for your feast.
For hundreds more ideas, recipes and menus for your feast, check out FoodNetwork.com/Thanksgiving.
by FN Dish Editor in Shows, November 8th, 2010
- This week's challenge to transform a Vegas buffet into "something that would not make any sane person recoil in terror" was "close to impossible," according to Simon Majumdar.
Next Iron Chef judge Simon Majumdar joins us on the FN Dish each week to share his insider’s take on what went down Sunday night.
The Chairman had asked the remaining five chefs to transform a traditional Las Vegas buffet into something that would not make any sane person recoil in terror. It was a close to impossible task. To my mind this is one of the low points of American cuisine and I felt as much trepidation as I did anticipation as I took my place on the judging plinth.
Despite the fact that he constantly looked on the verge of a fatal aneurysm, it was Chef Canora who came closest to meeting The Chairman’s challenge with a variety of dishes that were both packed with flavor, but also showed off his exemplary technique. He was our clear winner, although his cardiologist may disagree.
by Sara Levine in View All Posts, November 5th, 2010
- Chef Caswell's advice for future NIC rivals: "Keep your head down, work within your comfort zone and push, baby, push."
What did you take away from the experience of competing on The Next Iron Chef?
I walked away with the satisfaction of being able to compete at this high level, and knowing I was competitive. It also gave me the opportunity and platform to do what I do best: Show off my region, the Gulf Coast, and my hometown of Houston.
How did you feel about the dishes that sent you home when you presented them?
I don’t think any chef feels great about dishes that have to be judged two hours after you plate them.
If you could have a do-over, what would you change about that fateful dish?
Probably should have stayed away from the crab.
What advice would you give future Next Iron Chef contestants?
The competition is just as much about endurance as anything else. Keep your head down, work within your comfort zone and push, baby, push.
Look inside Chef Caswell’s Next Iron Chef journal and flip through our behind-the-scenes gallery from Episode 6.
More about Bryan Caswell
Follow @wholefish on Twitter
Bryan’s blog: Whole Fish
- This burrito may look intense, but it's nothing compared to the six-footer Tom will sample on tonight's episode of Outrageous Food.
You probably recognize him as the funny-guy runner-up from Season 6 of The Next Food Network Star, but Tom Pizzica is back on Food Network in a big way. To celebrate tonight’s premiere of Outrageous Food (10 pm/9c), we chatted with Tom about his new gig, his favorite on and off-camera memories from Star and even the menu from his recent wedding.
You got a first glimpse of the show along with fans during last week’s sneak peek, featuring a 105-pound burger. Where’d you watch?
I was in Minnesota with the production company. We had a big party, and my mom came, which was really nice. Seeing the show was as much fun as I thought it was going to be, it comes off as fun as it was to film. It’s going to be awesome—a fun way to spend a Friday night.
Of all the cities you visited, what were your top three favorites and why?
I really enjoyed Minneapolis, a great town. It’s just a nice little city. It kind of looks brand new but it’s not. It’s got a cool little downtown, fun little bars and the people are really nice. I’d never been to Chicago before and it didn’t disappoint. It’s a great food city and I finally had my first real deep dish, which was fantastic. And I gotta say, New York was fantastic. It was my first shoot, after the Next Food Network Star finale aired, and my first time being in New York as a kind of a “star.” I had a lot of nerves going on, but everything worked out well.