by Toby Amidor, March 8th, 2012
by Cameron Curtis in Events, March 8th, 2012
March is National Nutrition Month, and in honor of this official campaign sponsored by the Academy of Nutrition and Dietetics, we’re giving you meal options that follow the USDA’s MyPlate guidelines. This week we’re hitting up 5 breakfast optio...
by Toby Amidor, March 8th, 2012
If you’re heading to SXSW this weekend in Austin, Texas, you’re going to need to fuel up in between all of the interactive, film and music events. You can’t possibly focus on having a great time without some delicious eats in your belly. We’ve rounded up a few Food Network favorites from Giada’s Weekend Getaway in Austin to Guy’s best bets from Diners, Drive-Ins and Dives.
Find more of Food Network’s favorite eats in Austin on Food Network Local.
Get the Top 10 Places
by Guest Blogger in Entertaining, March 7th, 2012
Which is healthier?
Our next head-to-head battle is between two popular pasta entrées. We’re pitting cheesy layers of lasagna against gooey mac & cheese. Who’ll win this food fight?
If your lasagna includes pasta, veggies, che...
by FN Dish Editor in Community, March 7th, 2012
So, you’re hosting a dinner party and one (or more) of your guests has a food allergy. What do you do? How do you manage this? Some people do not accommodate special dietary needs at their dinner parties. And while I understand the frustration with the myriad of food needs out there, the question I would ask before I make that decision is: Do I want all my guests to feel welcome? If the answer to that question is yes, then here are a few dos and don’ts to help you navigate this social minefield:
• Share your menu plan (including a full ingredient list) with your food-allergic guests. If you are using prepared food, like sauces or spice mixtures, save all the ingredient lists for those as well. Ask them to bring up any concerns they might have.
More dos and don’ts
by Victoria Phillips in Books, Contests, March 7th, 2012
Think you’ve got what it takes to open a restaurant? Food Network’s own Bobby Flay is lending a helping hand to first-time restaurateurs. In an exciting new series, Bobby helps people with no previous culinary experience overcome the obstacles and inherent pitfalls in opening a successful eatery.
Are you a passionate self-starter who has dropped everything, traded careers or invested it all in the cutthroat restaurant industry? Do you want Bobby Flay to help make sure the doors don’t close before they even open?
Series shooting now until June 8.
Email FNDish@foodnetwork.com now with your story.
by Toby Amidor, March 7th, 2012
Ree Drummond, city girl turned rancher’s wife turned food blogger turned Food Network host, has another cookbook to add to her long list of accomplishments. The Pioneer Woman Cooks: Food From My Frontier is a collection of recipes in constant rotation at Ree’s Oklahoma ranch.
Cowgirl Quiche, Sloppy Joes, Chicken Tortilla Soup and Fancy Mac and Cheese are just a few of Ree’s step-by-step recipes perfect for any occasion. Planning something special? Ree has recipes for that, too: Osso Buco, Honey-Plum-Soy Chicken or even Rib-Eye Steak With Onion-Blue Cheese Sauce. Don’t forget sinfully easy desserts like Strawberry Shortcake Cake and Apple Brown Betty.
You can order a copy right now, but we’d like to give you a chance to win one that Ree has autographed. All you have to do is comment on this post by telling us which one of Ree Drummond’s recipes is your favorite and why. We’re giving away five signed copies of her cookbook to randomly selected and very lucky commenters.
Find out how to win
by Liz Tarpy in Events, March 7th, 2012
Boost your metabolism the healthy way.
Looking to rev up your metabolism? Say no to dangerous weight loss pills and wacky crash diets. Instead try any of these 7 safe ways instead.
Between genetics, gender, and age we have limited co...
by Jose Ralat Maldonado in Events, March 6th, 2012
It’s interesting to hear what people collect during their travels. From postcards to original artwork, the choice of what to carry home reveals an intimate peek into the traveler’s life. As a food professional, it’s not surprising I hanker for edible souvenirs. Unfortunately, they don’t last any longer than the time it takes to eat a sausage sandwich on the cobbled streets of a German village, or lick the buttery crumbs off my fingers from an unbelievably good French croissant. A bottle of Italian olive oil might make it out of the country, but its lifespan is only as long as the number of home-cooked dinners it lasts for. Although the foods may be long gone, the memory lives on.
What do you collect when you travel?
by Cameron Curtis in News, March 6th, 2012
As late winter looks toward spring, this month’s food festivals head outdoors, to the woods and to the shore for sugar highs, creamy mirth and moveable feasts.
Florida Strawberry Festival, Plant City, Fla., March 1–11: The state fair has nothing on the Sunshine State’s Strawberry Festival. The sweet bonanza of fruit-related diversion and traditional food-fair merriment, including a royal court, draws hordes of hungry and smiling Floridians, not to mention snowbirds. All are eager for the simple pleasure of strawberries and cream, after which they can try their hand at carnie games on the midway or test their stomachs on a thrill ride. The Neighborhood Village displays homemade, local food and crafts. Competitions aren’t relegated to only the edible variety. Baking and preserving contests share schedule space with needlepoint and scrapbooking. Of course, there’s also pig racing, ideally paired with strawberry-topped funnel cake.
Cincinnati Wine Festival, Cincinnati, Ohio, March 8–10: Cincinnati is an underappreciated world-class city with a magnificent skyline (it’s important!), so it’s no surprise that the riverside urban center hosts a jam-packed oenophile fiesta, complete with dinners, sampling and an auction. The weekend affair is uncorked with a series of elegant wine dinners, followed the next day by hours of access to the tasting room. Ticket prices for seven sips begin at $40. Chin-chin, Cincy.
I open my Oreo cookie, carefully, then eat the cream out of the center before crunching into each cookie half. Today is another great excuse to tear into a package of Oreos and get all the creamy centers I can: The cookie is turning 100 years old. That’s right — this black-and-white favorite has been around since 1912.
Back when it was called the Oreo Biscuit, production of the Oreo by the National Biscuit Company (NBC) was right here in the current home of Food Network, Chelsea Market. Susan Watson, a Manager in Kraft Foods archive, explained that even though there were hundreds of National Biscuit Company cookie products, Oreo became one of their most popular items. Ads dating back to the 1920s show the cookies being pulled apart to reveal their creamy white center. Today, there are more than 21 bakeries around the world cranking out the cookies.
How are you celebrating Oreo’s 100th?