Taco Night — Meatless Monday

by in Recipes, August 8th, 2011

tofu tacos
Take a break from meat tacos and try swapping it for crunchy cubes of tofu. Pile it into whole-wheat tortillas alongside Greek yogurt sauce and crunchy, tangy slaw for a weeknight meal that screams summer.

Pair these tacos with a tomato salad that has a hidden crunch — cheese crisps — to complete this family-friendly Meatless Monday meal.

Get the recipe: Tofu Tacos

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.

Recipe of the Day: Grilled Mac and Cheese With Pulled Pork

by in Recipes, August 8th, 2011

grilled mac and cheese with pulled pork
Three ultimate comfort foods all in one sandwich: grilled cheese, macaroni and cheese and pulled pork come together to form a cheesy pork sandwich that will be a special treat for you and your family. Don’t worry about making the pulled pork from scratch — if you have some leftover from a recent barbecue, feel free to use that or store-bought.

Get the recipe: Grilled Mac and Cheese With Pulled Pork

Browse more of Food Network’s comfort food recipes.

Pie Thickeners — FN Kitchens

by in How-to, August 5th, 2011

peach pie cherry pie recipe
There’s no doubt that apple and pumpkin are among some of the most popular pie varieties, but nothing beats a fresh berry or peach pie, especially when the fruits are at their peak. Now, imagine cleaning handfuls of fresh cherries, drying them off and taking time to prepare the filling mixture. You’ve rolled out the crust, baked off the pie and let it cool. The vanilla ice cream is ready and you cut the first piece, only to see your filling run around the pie plate, creating a mushy crust. How can you keep your pie from running and what pie thickeners are appropriate? We asked Food Network Kitchens for their expertise.

The “juiciness” that happens when fruit cooks in a pie is most copious with fruits like berries and peaches, fruits that have a lot of juice, especially during the summer. We use thickeners to add body to these juices so that they can stay inside the pie — or at least close to it — so when we cut into it, the crust stays crisp and the whole thing is more fun to eat.

Find out how to make the perfect pie filling »

Off the Beaten Aisle: Rainbow Chard

by in Recipes, August 5th, 2011

rainbow chard quiche
It’s a beet, minus the root.

Which doesn’t make sense. Except it does. Because it’s chard, one of a growing number of common yet often overlooked greens lurking at your grocer.

Chard — sometimes called Swiss chard or rainbow chard (when it sports brightly colored stalks) — really is a relative of the beet.

But unlike traditional beets — which put their energy into producing finger-staining roots, chard instead produces big, tender leaves and crunchy stalks.

Chard has been around for thousands of years and likely originated in the Mediterranean, where it was in heavy culinary rotation until spinach came along.

Find out what to do with rainbow chard »

Beat the Heat With Frozen Treats

by in Recipes, August 5th, 2011

Welcome to the dog days of summer. Hot, humid, sticky and sweaty, the month of August practically forces us to seek solace amongst chilly air conditioners, deep swimming pools and the coldest of foods. Stay cool and refreshed with these frozen summertime sweet recipes below. Featuring classic and creative ingredients, these tasty delights are practically melting with flavor.

Perfect for kids (and kids at heart), Food Network Magazine’s Coconut Pops (pictured above) are hand-held treats bursting with cool, piña colada-inspired flavors. Made with rich coconut milk, these creamy pops can easily be frozen in small paper cups instead of plastic popsicle molds.

More frozen treats after the jump »

Top 5 Moments from the AC Food & Wine Festival

by in Events, August 5th, 2011

pat and gina neely
This past weekend marked the third annual Atlantic City Food & Wine Festival, featuring numerous events that showcased the talents of Food Network and Cooking Channel personalities like Sunny Anderson, Guy Fieri, Robert Irvine and The Neelys. With over 30 events, cooking demos and seminars to choose from, I certainly had my hands full. However, over the course of four days, these five moments struck a chord and were most memorable:

1. Watching Guy crown the first-ever female winner, Nicole DiZio, during his popular Cheesesteak Battle on Friday night.

Sunny Anderson sings, Crazy Susan’s cookies and more photos »

Weekend Cookout: Ready in 40 Minutes

by in Recipes, August 5th, 2011

grilled and marinated pork chops
This summer, Food Network’s Grilling Central is packed with recipes for the entire family’s taste buds, boasting the best in burgers, dogs, chicken and more all season long. But with so many recipes, where do you start? Each Friday, FN Dish is giving you a complete menu that is stress-free and will be tableside quickly. This weekend, dinner will be ready in under 40 minutes.

Main Dish: Sunny’s Grilled Smoked Pork Chops With Sweet and Sour Glaze (pictured above)
Side Dish: Tomato Salad With Cheese Crisps
Dessert: Bobby’s Grilled Peach Cobbler
Drink: Blended Cherry Mojitos (in honor of Summer Fest)

Planning on making one of these dishes? Snap a photo and post it on Food Network’s Facebook wall.


Tomato Salad with Cheese Crisps

Cupcake Wars: Miss USA

by in Shows, August 4th, 2011

cupcake wars miss usa recap
Cupcake Wars judge Candace Nelson is the founder and pastry chef of Sprinkles Cupcakes, the world’s first cupcake bakery. She joins us on the FN Dish each week to recap all the sweet details of the competition from her seat at the judges’ table. Here’s what she had to say about this week’s episode.

Pageantry was mixed with Middle Eastern tastes in this week’s Miss USA-themed Cupcake Wars episode.  Paying homage to the Lebanese heritage of the reigning Miss USA, our contestants were faced with the challenge of incorporating Middle Eastern flavors into their cupcakes.  Three of the four contestants chose pistachios as an ingredient, which at first seems like a great choice, but due to a time crunch, it’s not. Baking with pistachios is extremely difficult as their flavor is very delicate and tricky to emphasize.  Both Autumn’s pistachio and orange marmalade cupcake and Teresa’s carrot cupcake blended with spiced pistachios had difficulty accenting the exotic flavors.  Brady’s creation had all the makings of a great cupcake with a moist cake and creamy frosting, but he fell short bringing out the flavor of the most delicate ingredient, rosewater.  Seda clearly had an advantage being familiar baking with rosewater and pistachios — her cupcake was perfect.

Get the winning cupcake recipe »