by FN Dish Editor in Shows, November 8th, 2012
by Toby Amidor, November 8th, 2012
By Ron Ben-Israel, contributions by Kate Kenny and Nikki Junda
Ron Ben-Israel has raised the bar on the newest season of Sweet Genius with more unusual techniques and inspired flavor combinations. That made the Sweet Genius team think back to the previous seasons. After revisiting the best moments from the episodes, they narrowed down the 10 best ingredient inventions from Seasons 1 and 2 — the creations that truly impressed them.
1. Jessica Mogardo
Dessert: A Formaggio di Fossa and Lime Gelée
Episode: 210/Serpentine Genius
Mandatory Ingredient: Formaggio di Fossa
When I gave the chefs formaggio di fossa — a soft, pungent Italian cheese with a strong flavor — I wanted to taste something absolutely new. Chef Jessica Mogardo more than accepted this challenge when she created Formaggio di Fossa and Lime Gelée. The tartness of the lime toned down the pungency of the cheese and Chef Jessica managed to transform a creamy, heavy dairy product into a perfectly blended, luscious and light-as-air gelée. A remarkable bite and a genius idea.
Get the top nine moments
by FN Dish Editor in Events, News, November 8th, 2012
A lot folks out there don’t show enough love to this under-appreciated fruit. Find out what you’ve been missing.
Pears are one of the few fruits that don’t ripen on the tree. They’re harvested when mature but not quite ripe to ea...
by Maria Russo in Community, Shows, November 7th, 2012
Fans of Food Network are now one step closer to experiencing Food Network Kitchens firsthand. Food Network Kitchen, a grab-and-go and dine-in restaurant is now open at Terminal 3 in the Fort Lauderdale Airport.
Customers can feast on foods inspired by the flavors of Florida and made using local ingredients, such as the Lauderdale Club Sandwich made with Key lime mayo, the Florida Shrimp Po’Boy or the Florida Caesar Salad with crunchy plantain chips (to name just a few menu items), all while watching favorite Food Network shows.
Wash your meal down with choice wine, local beers and cocktails — the experts have already taken all the guess work out for you by pairing your dish with entwine wine.
by Allison Milam in Holidays, In Season, November 7th, 2012
If you’ve ever found yourself watching an episode of Food Network Star and thinking “I can do that,” now is your chance to show us what you’re made of. We’re currently casting Season 9 of this all-star show and looking for those with top-notch culinary know-how, an infectious television-worthy personality and the willingness to compete in the ultimate multi-month job interview. Think you have what it takes to impress Bobby Flay, Giada De Laurentiis, Alton Brown and top Food Network executives? If so, submit an online application and either attend an open casting call in one of the four cities below or send in a brief home video in which you strut your best culinary stuff.
Check out this all-in-one guide to Food Network Star casting to find more details on how to apply, rules and eligiability requirements and answers to common questions.
Click here for dates
by Toby Amidor, November 7th, 2012
Carrots may be your go-to zip baggie snack, but there’s something to be said for graduating this in-season veggie to your dinner table. As we compile our Thanksgiving wish lists, look no further for this year’s best carrot sides.
For a killer side that’s as worthy as your prize-winning stuffing, there’s no need to completely change the face of this root veggie. Instead, simplicity is key.
Sunny Anderson prepares her Honey Glazed Carrots with just butter, honey and lemon, while Ina Garten’s Sauteed Carrots and Food Network Magazine’s Roasted Carrots are even simpler.
Claire Robinson’s Baby Carrots With Sweet Ginger Butter look to crystallized ginger for a sweet and fresh flavor. For a rustic side that’s one of her favorite comfort foods, Alex Guarnaschelli makes her Brown Sugared Carrots with molasses, rosemary and dark brown sugar. For the brightest recipe of all, go for Food Network Magazine’s Coriander-Glazed Carrots (pictured above), which come laced with orange and lime juices, cilantro and brown sugar too.
More carrot recipes from family and friends
by Mallory Viscardi in Product Reviews, November 7th, 2012
Packed with vitamin A, pumpkins are good for more than carving, and it’s time to expand your palate beyond pumpkin pie. They’re absolutely delicious in any of these 8 healthy recipes.
Both fresh and canned pumpkins are pack...
by Victoria Phillips, November 7th, 2012
Unlike most home bakers I know, I’m not yet married to a frosting method of choice. My Grandma Mimi (who did not believe in cupcakes and would instead make sheet cakes for the grandchildren) would dump entire bowls of vanilla buttercream on top of her chocolate cakes and swirl the magical mixture into place with her offset spatula. My mother would simply flip the cupcakes one-by-one upside down and dunk into a bowl of icing. I hadn’t given it much thought until I met The SpoonSpreader.
Though I hadn’t really used a pastry bag before, I assumed I’d prefer that mode of frosting application over what seemed like a slightly unhinged-spoon spatula amalgam (pun intended). The results I found were both surprising and delightful. The SpoonSpreader works with a little practice, as both a frosting scoop (when it’s folded) and as a frosting spreader and applicator (when flattened again).
See it in action
by Sarah De Heer in Food Network Chef, Recipes, November 6th, 2012
Steam produce perfectly with this easy-to-use 9-in. stainless steel pot and lid. This steamer from RSVP International does more than cook asparagus to perfection, it’s also great for yams, artichokes and carrots.
You can buy your own Endurance...
by FN Dish Editor in Events, November 6th, 2012
It seems that all Food Network recipes make the editors here drool, but sometimes there’s a recipe that really catches our eye and makes us stop dead in our tracks. This past Sunday Jeff Mauro did just that when he made the ultimate comfort food sandwich on Sandwich King: Mac and Cheese Grilled Cheese With Bacon. A creation he credits to his son, Lorenzo, Jeff takes country white bread and layers it with an enormous serving of a classic, gooey, homemade mac and cheese, thick-cut smoked bacon, American cheese and tomatoes that have been soaked in hot sauce. If that doesn’t warm and fill you up on a cold day, well, we’d be impressed then.
Get the recipe: Mac and Cheese Grilled Cheese With Bacon
VOTE NOW: Would you try this ultimate grilled cheese?
Last week FN Dish readers had the chance to submit a question to Alex and Sunny for Thanksgiving Live!, a two-hour call-in show hosted by turkey master Alton Brown on Nov. 18 from 12 p.m. to 2 p.m. This week, it’s all about Rachael Ray and Ree Drummond.
Before the live show starts at noon, Food Network will serve up a three-hour Thanksgiving Live webcast at FoodNetwork.com. Beginning at 11:30am ET, the site will stream a pre-show featuring celebrity chef interviews and behind-the-scenes footage of Alton and the cast preparing for the big day.
Do you have a question specifically for Rachael or Ree? Whether it’s about the way they set their table or a tip for the perfect gravy, we’ll handpick a selection of your questions and ask them live during the pre-show. Leave your question in the comment section below, or submit it via Facebook and Twitter by using the hashtag: #ThanksgivingLive.
Don’t forget: You can still submit a question for Alex and Sunny, too.