by Amy Reiter in News, December 1st, 2014
by Caitlyn Callegari in Contests, December 1st, 2014
Consider the hamburger: Tucked inside a bun and served with all the fixings, it’s an American icon. (Share the spotlight, hot dog.) But how did it get that way?
National Geographic recently released a short video about the history of the hamburger, tracing its origins back to Genghis Khan and the Mongolian cavalry, who, back in the 13th century, “would actually keep meat under their saddles,” Cutthroat Kitchen judge Simon Majumdar says in the video. This meat-meets-seat move was not only for convenient transport, Majumdar maintains, but also because “they realized it would be tenderized as they were banging against the saddle as they rode.” Oh my.
by Caitlyn Callegari in Recipes, December 1st, 2014
Now’s your chance to host your very own Holiday Baking Championship at home, and we want to give you a head start against the competition. Enter to win a giveaway package complete with products from Holiday Baking Championship judge and Chef Duff Goldman’s line. And don’t forget to tune in to Holiday Baking Championship for out-of-the-box dessert ideas every Sunday at 9|8c.
To buy these Duff Goldman baking products, you can visit the Food Network Store, or enter a comment below for a chance to win the items. To enter, let us know in the comments: Who’s your favorite competitor? The giveaway includes (from left to right) cupcake wire charms, Purple Rain premium cake mix, decorative cake wires and a heavyweight aluminum 9-by-13-inch cake pan. The contest starts at 1 p.m. EST today and ends Friday, Dec. 5 at 5 p.m. EST.
by Maria Russo in Shows, December 1st, 2014
If you’re still reeling from your holiday feasting, you are not alone. Overindulging in mashed potatoes, stuffing and pumpkin pie is likely to happen. So if you’re looking for something to separate yourself from your holiday feast, this week’s Meatless Monday is just for you. This dish of Whole-Wheat Spaghetti with Leeks and Hazelnuts (pictured above) from Food Network Magazine serves as a nice contrast to those heavy Thanksgiving staples.
This recipe is full flavored, through calls for only a few simple ingredients of whole-wheat spaghetti, leeks, radicchio, hazelnuts, balsamic vinegar, sugar, and Italian cheeses like fontina or Taleggio. And are you still too tired to prepare a big meal after your Thanksgiving feasting? This pasta dish takes only 35 minutes to both cook and prepare.
by FN Dish Editor in Community, December 1st, 2014
While some cooks enter the kitchen with a get-it-done attitude toward mealtime, Daphne Brogdon prefers to dish up her dinners with a side of humor. This blogger and standup comedian is a mom to two children, and on her all-new series, Daphne Dishes (premiering Sunday, Jan. 4 at 12|11c), she’s revealing her how-tos for serving up creative takes on traditional meals. As Daphne opens up her home each week and shares go-to meals fans can count on, she’ll offer tips for transforming everyday staples — and even reveals how she outcooks her professional chef husband when it comes to family diner.
What can you expect on Daphne’s menus? Over the course of six episodes, she’ll dress up the tried-and-true chicken breast with a next-level filling, plus show how simple it can be to turn seemingly forgotten leftovers into brand-new pasta dinners and reinvented vegetable sides. In true Daphne fashion, she’ll share her family’s take on common events like birthday parties, low-key family suppers and game-day extravaganzas alike, all while dishing out humor.
by Cameron Curtis in Holidays, December 1st, 2014
With the season of giving freshly upon us, Share Our Strength — a national nonprofit organization dedicated to ending childhood hunger in America — and its No Kid Hungry campaign is leading #GivingTuesday tomorrow, Tuesday, Dec. 2. It’s a one-day, all-day give-a-thon committed to providing breakfast and more meals for kids.
Thanks to fans’ support, last year’s #GivingTuesday raised enough money to provide more than 500,000 meals to children, and No Kid Hungry hopes to double that number this year, but they need your support to do so. When you donate $10, you’ll be providing 100 meals for a child in America; plus, No Kid Hungry will match your tax-deductible gift, up to $50,000.
How to get involved? Pledge your support for No Kid Hungry, and on #GivingTuesday, visit NoKidHungry.org/GivingTuesday to donate and join the cause.
by Maria Russo in Shows, November 30th, 2014
It’s time for 12 Days of Cookies, Food Network’s annual virtual cookie swap. Each day, visit us here on FN Dish for a peek at new holiday cookies, party-planning tips and top techniques from your favorite Food Network chefs for rolling, spooning, slicing, baking and decorating delicious sweet treats to give — or keep.
With just three ingredients and five minutes’ prep time, Ree Drummond’s fudge is perfect in a pinch. Turn the refrigerator-friendly treat into a dessert for the holiday table by topping the finished chocolate fudge with crushed peppermint candies.
Get Ree’s Quick and Easy Peppermint Fudge recipe, and check out 12 Days of Cookies for dozens more recipes and holiday baking inspiration. Then, join the conversation: Tell us what you’re baking this season and what your all-time favorite cookie is.
by Maria Russo in Community, November 30th, 2014
From chip-based cooking vessels and tools to mandatory claw hands and honey-soaked ingredients, Cutthroat Kitchen judge Jet Tila is no stranger to the most-diabolical sabotages to befall competition. But even this veteran judge could hardly believe his ears when host Alton Brown asked the crew to “bring in the compost pile” during the latest installment of his After-Show.
“Did you say ‘compost pile’?” Jet asked Alton, laughing. Sure enough, Jet had heard correctly, and indeed Alton had auctioned off a compost pile-inspired challenge that forced one chef to surrender his shopping basket and dig for all of his ingredients amongst 200 pounds of coffee grounds. “I don’t know what that is,” Jet admitted as he sifted through the pile and found — and later sniffed — a mound of mystery meat. According to Alton, it was simply “some kind of canned ham product.”
by Amy Reiter in News, November 30th, 2014
Just because Thanksgiving is behind us doesn’t mean apple season is over. If you’re still craving the crisp, sweet-tart flavors of autumn’s apples, look to this week’s Most Popular Pin of the Week, an easy-to-make twist on a classic apple dessert.
While apple pies often require you to hand-mix the dough for the crust, then roll it out and form it to a pan, the Neelys’ Apple Crisp (pictured above) simply features a cinnamon-laced fruit filling and a fuss-free crumble topping. Just sprinkle this buttery pecan-sugar mixture atop the apples before baking for a go-to treat.
For more holiday inspiration, visit Food Network’s Thanksgiving Desserts board on Pinterest.
Get the Recipe: Apple Crisp
by Mallory Viscardi in Books, November 29th, 2014
Here’s one for the “can’t have too much of a good thing” file: an ultra-big ice cream scoop that serves up a solid pint of frozen deliciousness in every helping. Talk about a cone crusher!
The scoop, which regularly retails for $60, but is currently on sale for $36 on Fancy.com, features a shiny 4-inch-diameter stainless steel bowl and a brass-plated chrome handle. It weighs 1 1/2 pounds and is dishwasher safe.
Michael Ruhlman’s newest cookbook, How to Roast, is here to bring the magic back to holiday cooking. Slated to be the first in a series of technique-specific cookbooks, How to Roast takes you through the history of and variations on roasting, one of the oldest forms of cooking. The book reads easily, laced with Ruhlman’s signature wit and humor, and his efficient approach to cooking translates nicely here. He gives you all the information you want without making you feel like he’s telling you too much, or taking too much of your time. It’s beautifully concise while remaining descriptive enough to whet your appetite for roasting.
The book starts with an introduction that lays out a quick history of roasting, then jumps right into chapters on The Basics, The Recipes, and Equipment and Tools. The Basics covers the technical side of roasting, from what Ruhlman means when he says “high heat” versus “medium heat” to various kinds of specialty roasting, like spit roasting and smoke roasting. Then you move on to The Recipes, a chapter that includes iconic dishes like Roasted Chicken and includes step-by-step tutorials for skills that are a little more complicated, like how to properly truss that chicken up before you pop it in the oven. But Ruhlman doesn’t stick solely to the classics. You’ll find recipes for roasted dishes that range from Roasted Shellfish with Tarragon and Thyme Broth to Broccoli with Garlic to Roasted Tomato Sauce. He even sidles up to the sweeter side of the technique with dishes like Roasted Peaches with Creme Fraiche and Mint (recipe below for you to try at home).