by FN Dish Editor in Recipes, September 19th, 2011
by Sarah De Heer in Shows, September 19th, 2011
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.
by Maria Russo in Events, Recipes, September 16th, 2011
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 »
by Victoria Phillips in News, September 16th, 2011
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 »
by Maria Russo in Recipes, September 16th, 2011
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 »
by FN Dish Editor in Recipes, September 16th, 2011
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 »
by Marisa McClellan in How-to, September 15th, 2011
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.
by J.M. Hirsch in How-to, Recipes, September 15th, 2011
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 »
by Victoria Phillips in Community, September 15th, 2011
You’ll probably feel pretty stupid calling it “squeaky cheese,” but as soon as you take a bite you’ll understand why it makes sense.
Sometimes called Greek grilling cheese, halloumi is just that — a dense cheese that holds its shape and won’t drip through the grates when grilled.
And when you chew it? It makes a squeaky sound against your teeth.
Luckily, mouth noises aren’t the real selling point of this cheese. Taste and versatility are what will drive you to find this relative of feta cheese.
Traditionally made from sheep’s milk on the island of Cyprus, halloumi today often is made from a blend of milk from of sheep, goats and cows.
by Mark Oldman in Drinks, September 14th, 2011
Cheese, pepperoni and pineapple, oh my. Food Network asked Facebook fans: “In your opinion, what is the best topping for pizza?” Not only did 3,843 of you answer, but you also shared extremely detailed choices.
Spinach, bacon, ham, mushrooms, olives, garlic — you guys want it all — as long as it’s covered with gooey cheese. Extra cheese was the number one topping of choice, with pepperoni and pineapple following close behind. Fans love pineapple classically paired with ham, but don’t mind if it’s mixed with chicken or bacon.
Every veggie possible made the list, but you’ll heap your slice high with mushrooms, olives and onions. Sprinkle a bit of garlic on top and you’ve got yourself a dream pie. Now that you’re probably craving pizza, make some at home instead of ordering in.
In the mood for pizza? Try these recipes »
Every week, Mark Oldman — wine expert, acclaimed author and lead judge of the hit series The Winemakers — shares with readers the basics of wine, while making it fun and practical. In the coming weeks, he’ll tell you what to ask at a wine store, at what temperature to serve it and share his must-have wine tools.
My friend Carl is an apple-cider savant. If you put three different glasses of cider in front of him, after a few sips of each, he can tell you which one is from Gravenstein Apples in Sonoma, which originated in Canada and which came from the Jonagold apples of central New Jersey. This is because the taste of each cider reflects where the apples come from — their geography and growing conditions — so each possesses a distinct aroma and taste.
So the same goes with wine. Enthusiasts often talk of a wine’s terroir (tare-WAHR), the consistently identifiable taste that reflects where the grapes came from. A terroir-driven wine expresses not only its grape type, but also all of the natural conditions in which those grapes were grown: the soil type, the angle of slope on which it was grown and the particular micro climate there. Certain wine types, like from France’s Burgundy and Alsace regions, are known to express their terroir — that is, these wines have a unique personality that conveys the natural conditions from which they came. They express a “sense of somewhere,” which is how the term “terroir” is often translated from French, though there is no precise definition in English.