by Mallory Viscardi in Community, October 12th, 2012
by Maria Russo in Food Network Chef, Holidays, October 12th, 2012
It’s been an exciting week for soup here at Food Network and we’re dedicating #FoodNetworkFaves to the classic comfort food. Follow @FoodNetwork on Twitter and Instagram and tag a photo of your favorite soup bowl with #FoodNetworkFaves to tweet or Instagram us what steamy, delicious soups you’re eating this weekend.
FN Dish editors will select their favorite fan soup bowl photos to feature on the FN Dish blog, and don’t forget to check out the Food Network Favorites: Super Soups app, now available to download in the App Store.
by Lauren Miyashiro in Community, October 12th, 2012
It’s no secret that Sandra Lee is the queen of Halloween. Year after year, we watch as this semi-homemade maven redesigns her kitchen into a themed masterpiece and cooks up ghoulishly simple eats and drinks to celebrate this spooky holiday. But perhaps most impressively, Sandra dons next-level Halloween costumes that all but transform her into the timeless characters she portrays. Some of her most-memorable outfits include Alice in Wonderland (pictured above), which she sported in last year’s Sandra in Halloween Wonderland; Audrey Hepburn, complete with a sky-high bun and signature sunglasses; and a sword-yielding Lady Marian.
This year we’re asking you, the fans, to relive Sandra’s top Halloween moments and vote for her best-ever costume. Check out all 18 of Sandra’s costumes here, and then cast your fan vote for your favorite look up to 10 times per day.
For more Halloween tricks and treats from Sandra, watch this collection of videos in which she shares no-fail tips and recipes to help you host a hauntingly easy Halloween bash.
Visit Food Network’s Halloween Headquarters to find recipes for scary-good sweet treats, party-ready munchies and more Halloween must-haves.
by Priya Krishna in Contests, October 11th, 2012
Village Voice: Rachael Ray is teaming up with Best Friends Animal Society to open a food truck for dogs in New York City from October 18-20.
Chicago Tribune: In a move to win more restaurants as clients, Groupon, Inc. launched Breadcrumb, a sales, order management and reporting system for restaurants.
M Live: Operating in a re-configured ambulance, Coffee Rescue takes the idea of food trucks to a whole new level.
Slate: Edible packaging is a possible solution to cut down on food-related waste. Would you try the new wrapper?
by Sara Levine in Events, October 11th, 2012
Having the right kitchen equipment is essential for any cook, but having too many gadgets can clutter up your space. The StirStik is the kitchen utensil that does it all: You can frost cakes, fold eggs, stir sauces, spread peanut butter and more. Plus, it’s compact and comes in six fun colors to liven up your kitchen.
You can buy your own StirStik or enter in the comment field below for a chance to win one. To enter: Tell us your favorite Food Network recipe that requires flipping, folding or stirring in the comments (must include URL to recipe to qualify). We’re giving away a StirStik to six lucky, randomly selected commenters.
Read official rules before entering
by Dana Angelo White, October 11th, 2012
Michael Symon still feels bad about getting chopped last season on Chopped All-Stars, but not because he’s a sore loser. The Iron Chef was competing for Autism Speaks, and says it still gets to him that he wasn’t able to win $50,000 for this charity that’s near and dear to his heart. “You feel like you’ve let down a greater cause, not just your own well-being,” he says. “It beat me up a little bit.”
Michael got his chance to give back by serving as the host of this year’s Autism Speaks Celebrity Chef Gala, which took place Tuesday in New York. More than 90 chefs from coast-to-coast, including fellow Iron Chef Masaharu Morimoto and Next Iron Chef contender Nate Appleman, descended on Wall Street to cook for this worthy cause.
by Food Network Magazine in Food Network Magazine, October 11th, 2012
Clever marketing and confusing ingredient lists make processed junk look like a healthy choice for your kids. Get the facts about these healthy imposters.
Fruit & Vegetable Pouches
These squeezable sacks of suckable fruit and veggie concoctions ...
by Maria Russo in Shows, October 10th, 2012
When fall arrives in Louisiana, the gumbo pots come out. We asked the champs of New Iberia’s annual cook-off for their recipes.
Louisiana natives are quick to tell you that no two gumbos are alike. Tweak a roux here and a spice there and you end up with a completely different pot of stew — which is why every October gumbo fanatics meet in New Iberia to see who’s making it the best. The three-day World Championship Gumbo Cook-Off (October 12 to 14; worldchampionshipgumbocookoff.blogspot.com) starts with live music on Friday night and a Cajun and Creole food festival on Saturday before the main event on Sunday. About 90 teams gather before 5 a.m. to compete in one of three categories: chicken and sausage, seafood and mélange (the wild-card division). For the next few hours, all of downtown smells like gumbo as 40,000 people wait to get their first taste. It’s worth a trip for a sample, but in case you can’t get there, we asked last year’s amateur winners for their prized recipes.
by Allison Milam in In Season, October 10th, 2012
Valley Inn restaurant in Palos Hills, Ill., is a 40-year-old eatery with a history of success. Recently, however, the restaurant had fallen on hard times, and owner Dennis Ristucci needed Robert Irvine’s help to restore Valley Inn to its former glory. In only two days, Robert and his Restaurant: Impossible team tackled a dark, dirty dining space and low-quality food before reopening to a line of hungry customers. We checked in with Dennis to see how his business is doing a few months after its renovation.
Since Robert left, sales at Valley Inn have increased nearly 85 percent. Dennis tells us that the revised menu and updated decor “have drawn new interest from the neighborhood.” Among his favorite aspects of the remodel are the more inviting entry space and improved flooring.
Today, Valley Inn’s menu is a mix of the restaurant’s original dishes and those that Robert created, and Dennis says that “customers like the combination.” Additionally, he notes that the restaurant is no longer using any frozen food. Dennis tells us his staff are “more attentive to customers” and welcome diners “with big smiles and stories about the show.” He adds that “everyone has been doing their part and cleaning, too.”
Though potatoes prove a year-round hit, their starchy cousin gets special attention once fall draws near and the sweaters are pulled on. As a member of the root veggie clan, turnips are a comforting alternative when whipped with butter, roasted in the oven or glazed stovetop.
If you’re a meat-and-potatoes kind of person, it’s about time you give meat and turnips a chance, too. Consider it the perfect side for a casual weeknight meal or a traditional Sunday dinner. No matter how you prepare this root vegetable, it’s sure to comfort you to your core.
As far as a meaty meal goes, any hearty cut will do alongside a heap of turnips. Try Food Network Magazine’s Slow-Cooker Ham With Turnips or Herbed Leg of Lamb With Roasted Turnips (pictured above) for a star-crossed combination. Whip up Bobby Flay’s Turkey Pot Pie With Sage Crust or Food Network Magazine’s Vegetable Shepherd’s Pie for one-pot wonders brimming with turnip goodness. In that same way, Michael Symon’s Chicken-and-Dumpling Soup recipe for Food Network Magazine ladles bits of turnip, rutabaga, fennel, celery, carrot and, of course, chicken and dumplings into each rejuvenating spoonful.
Get more turnip recipes from family and friends