French Onion Soup — Recipe of the Day

by in Recipes, September 20th, 2011

french onion soup
We took the best part of this classic soup — all the sweet caramelized onions — and left behind all the fat. A small sprinkling of Gruyere cheese (or your favorite) at the end is all you need for a satisfying main dish.

Get the recipe: French Onion Soup

Browse more of Food Network’s healthy takes on classic recipes.

Curried Sweet Potato-Apple Soup — Meatless Monday

by in Recipes, September 19th, 2011

curried sweet potato-apple soup
Skip those store-bought, sodium-laden canned soups, and celebrate the quintessential flavors of fall with this veggie-packed Monday night meal. With fresh herbs, warm nutmeg and curry powder, this simple and satisfying soup is ready in under an hour.

Serve a basket of Alton’s warm Butter Flake Rolls for easy and delicious dunking.

Get the recipe: Food Network Magazine’s Curried Sweet Potato-Apple Soup

Note: Make sure you use vegetable broth instead of chicken.

Meatless Monday, an international movement, encourages people everywhere to cut meat one day a week for personal and planetary health. Browse more Meatless Monday recipes.


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Marc Forgione’s Advice to the New Iron Chef Contestants

by in Food Network Chef, Shows, September 19th, 2011

marc forgione
The countdown to the premiere of Next Iron Chef has officially begun (Sunday, October 30) and who better to kick it off than season three winner Marc Forgione? Nobody knows the stresses of the competition better than he does and with 10 new super-chefs lined up for season four, we asked Marc to share his lessons learned with the new contestants.

1. Do not underestimate any of your competitors.

2. Taste your food.  Sometimes, in the heat of battle, you get caught up in the craziness and forget the basics like tasting your food.

Continue reading Marc’s top 5 tips »

Pappardelle With Corn — Recipe of the Day

by in Recipes, September 19th, 2011

pappardelle with corn

Pair pasta with the best of end-of-summer produce including tomatoes and corn for a meal that’s ready in just 20 minutes.

Get the recipe: Pappardelle With Corn

Browse more of Food Network’s pasta recipes.

Roxy’s Grilled Cheese Says Goodbye — The Great Food Truck Race

by in Shows, September 19th, 2011

roxys grilled cheese food truck
The second season of The Great Food Truck Race hit the road with eight new food trucks and a grand prize of $100,000. Each truck will try to pull out all their tricks to stay in the game but, ultimately, one truck must go each week. Every Monday, FN Dish brings you exclusive exit interviews with the latest Food Truck contestants to get the boot.

This week, Roxy’s Grilled Cheese had an advantage over the other food trucks, but just couldn’t find themselves in the right place at the right time.

Find out who they’re rooting for in the finale »

Emmy-Worthy Eats: Outstanding Performance in the Kitchen

by in Events, Recipes, September 16th, 2011

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This Sunday marks the 63rd Primetime Emmy Awards, at which your favorite sitcoms, reality shows and TV movies will be awarded for their humor, drama, directing and more. This year, host an Emmy-watching party, and celebrate your favorite nominees with some themed eats in their honor. We have everything from Michael Scott’s awesome Bloomin’ Onion to Liz Lemon’s Lemon Pasta.  Check out our star-studded menu below for quick and easy dishes that will steal the show.

Emmy worthy recipes for your party »

Football Season Means Brisket Season for Food Network

by in News, September 16th, 2011

NFL signature brisket sandwich
After months of anxiously waiting, football season is finally back. And with the return of your favorite teams comes an all-new lineup of signature sandwiches from Food Network and partner Delaware North Companies. For the 2011 baseball season, the duo made eight steak sandwiches and one sausage with local twists.

This time, it’s all about the brisket.

Five NFL stadiums are serving up a delicious signature pub-style brisket sandwich with cheddar cheese, whole-grain mustard and crispy onions on a pretzel roll — one stadium will also serve a specialty bratwurst sandwich. Don’t forget to snag a locally-inspired version.

Browse the menu for each stadium after the jump »

The Best of Beet Season

by in Recipes, September 16th, 2011

roasted beet salad
Though you may have only had them sprinkled atop Greek salads, beets — both golden and purple — are best featured as a dish’s main ingredient, allowing their natural sweetness, unique firm-yet-flexible texture and vibrant color to shine through. As the weather dips toward lower temperatures, beet season moves into high gear. Check out our simple recipes below for classic and creative takes on this underappreciated yet fruitful vegetable.

For a healthful salad that is quick and easy to prepare, try Food Network Magazine’s Roasted Beet Salad (pictured above). Simply roasted, dotted with savory capers and drizzled with Worcestershire and hot sauces, these fiber-rich veggies are ideal as a light lunch or simple side.

More beet recipes after the jump »

Mini Peanut Butter Cupcakes — Recipe of the Day

by in Recipes, September 16th, 2011

mini peanut butter cupcakes
Your family will be smiling from ear-to-ear when you top buttermilk and chocolate cupcakes with peanut butter cream and a milk chocolate glaze.

Make it a complete meal by serving these little treats with Smoked Pork Chops With Corn from Food Network Magazine.

Get the recipe: Mini Peanut Butter Cupcakes

Browse more of Food Network’s kid-friendly recipes.

How to Be a Good Potluck Attendee — A Great Big Meal

by in How-to, September 15th, 2011

potluck bowl
In my early twenties, I moved from my hometown of Portland, Ore. to Philadelphia. It was a big move, made even more challenging by the fact that I only knew one person my own age in the entire city (as lovely as it was to be near my 86-year-old grandmother, eating dinner with her at 5 p.m. did not constitute a social life). I knew that my success in Philly was going to hinge in large part on finding friends as quickly as possible. So I got involved.

I hooked up with a cycling club (though my skills on two wheels were shaky at best), joined the Unitarian church down the street and started attending a book club. The reason I was most drawn to these particular gathering points? They all included regular potlucks.

Six ways to be a good potluck attendee »