Before summer takes its final bow, there are still plenty of opportunities to get the grill out and enjoy the warm weather before it turns chilly. This recipe for Jicama Tabbouleh and Chicken Salad is this week’s Chopped Dinner Challenge. The chefs of Food Network Kitchen chose jicama as the basket ingredient, and in this recipe, it replaces the bulgur wheat typically used in a Middle Eastern tabbouleh. This root vegetable is often used in Latin American cuisine for adding crunchy texture to salsas, and it does just that in this tabbouleh. Pair it with paprika-rubbed grilled chicken to make a complete meal — the refreshing salad complements the chicken nicely. Jicama is available year-round in the supermarket, so you could easily make the tabbouleh anytime you’re craving a fresh reminder of warmer months.
It’s time to pack the kids up for school again, and that means making mounds of school lunches. But PB&J sandwiches can take you only so far. For a new twist on a classic ingredient that kids and adults love, look no further than the Peanut Butter series on FN Dish. For the next two weeks, we’ll be giving you inventive recipes that let you incorporate peanut butter into all your meals — from breakfast to dessert — for the entire family.
Here are some comforting dinner ideas for those cold fall nights. And don’t forget to look back at our breakfast and lunch recipes here.
1. Peanut butter serves as the perfect marinade in this Pork Chops with Pineapple Relish recipe (pictured above).
It wasn’t so long ago that only phones and tablets qualified as ‘smart’ devices. Nowadays, however, that list is growing to include watches, cups and even forks. Here is a pair of Harvard-bound chopsticks to add to the collection.
Introducing Kuaisou, a pair of smart chopsticks created by Chinese search engine Baidu. In addition to scooping up pieces of sushi, these smart sticks can also detect the pH level in food, in addition to analyzing the calories and temperature. They also connect via Bluetooth to your phone, tablet or other device.
Ever wonder why the chefs make two dishes if the judge touches only one? Or where Alton Brown goes in between shots? Look no further. Alton recently took FN Dish on a tour of Cutthroat Kitchen — everything from what the contestants are equipped with to the culinary kitchen where the sabotages are tested, plus something Alton has never shared with fans before.
Click play on the video above and follow Alton around as he shows fans the ins and outs of Cutthroat Kitchen.
For the first time on Chopped, professionals and amateur cooks will go head-to-head at the end of the five-part Ultimate Champions tournament. But they’ve all competed on Chopped before: They’ve tasted what it feels like to win, and they’re hungry for more. In tonight’s third round, four heroes in their own field of work battled to determine which one would move on to the grand finale, where there’s a chance to win the largest prize in the show’s history: $50,000, with a brand-new car to top it all off. FN Dish has the exclusive interview with the winner from Part 3.
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- In honor of China’s Mid-Autumn Festival, give the gift of homemade Mooncakes. A symbol of unity and harmony, these Cantonese delicacies are available at most Chinese specialty stores, but Two Red Bowls has a pretty enticing reason to fill each round, golden cake with your own red-bean or white-lotus paste.
Oklahoma City was this past week’s stop for the food truck teams on The Great Food Truck Race. On Day One, many teams thought a few menu tweaks might be a good idea to appeal to the locals, whereas other teams planned to simply keep cooking their signature dishes. But in the end it didn’t matter, because Tyler Florence’s Truck Stop challenge had all the teams cooking the same dish: the local specialty of fried onion burgers. Putting the teams on an even playing field really showed who would rise to the top. And in the end, two did just that, while one remained in the middle and two fell to the bottom.
Whether you’re looking for the famous fried onion burger or for other comforting classics, Oklahoma has a wealth of eating options. Check out all that Oklahoma City and the surrounding areas in the state have to offer.
We’ve barely put away our swimsuits and sunscreen, but baristas at a certain coffee chain are already steaming up their immensely popular fall-flavored drink, the Pumpkin Spice Latte. Inspired by this beloved seasonal beverage, Food Network Kitchen created pumpkin-spiced treats like French toast, sticky buns and muffins, plus a take on the latte that you can make in the comfort of your own kitchen. Sip one any time of year – we won’t judge.
In the fast-paced, cutthroat world of trendsetting foods, one industry veteran has managed to stay the course through it all. While sprouts, kale and juices may come and go with the seasons, the mighty cauliflower has managed to keep its head high and its florets robust through the storm.
It’s understandable how cauliflower’s neutrality can easily dump it into the “boring” category. It’s white (yawn). The flavor is no beet or sun-ripened tomato, but it’s solid. It’s got that whole crazy “I look like a brain” thing going on. But isn’t it our weaknesses that can serve to be our greatest strengths?