This Burger on Burger on Burger Creation is Insane and Awesome

by , October 15th, 2014

Burgers. Some people like them simple. They want the patty itself to do the talking. Other people, however, treat them like a canvas, topping them with anything and everything they can think of. This burger is definitely in the latter camp. As a matter of fact, it’s just about the craziest burger in recent memory.

The Nerd Lunch Burger, created by Nick at Dude Foods, is a massive testament to excess. All told, it features three burger patties and the list of toppings is pretty much an average person’s entire grocery order. Are you sitting down? It’s topped with cream cheese, mushrooms sautéed in bacon fat, French fries and mustard. It’s also topped with green chiles, goat cheese, peanut butter and a fried egg. It’s also topped with onion rings, chili, blue cheese, swiss cheese and beetroot. Phew. Finally done. Oh wait. Never mind. There’s one last topping – An entire bacon cheeseburger, bun and all.

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POLL: Your Favorite Ice Cream Flavor and More — Play Along with Hungry Games

by in Shows, October 14th, 2014

Ice Cream ConeNeedless to say, ice cream is one of the most pleasurable foods: It’s sweet, it’s creamy, it’s cold and it always satisfies the craving. In Hungry Games‘ Ice Cream Games episode, airing Sunday, Oct. 19 at 10|9c, Richard Blais reveals what makes ice cream America’s national dessert and which flavor is everyone’s favorite, and he plays some games to test people’s reactions to more unusual flavors that turn their expectations upside down.

Before the episode, we want to know what your favorite flavor is and how you like to eat your ice cream. Vote in our polls, and also find out what fellow fans are thinking.

Vote in the Ice Cream Polls

Sifted: Bacon-Apple Pie, Marbled Pumpkin Cheesecake Bars + More

by , October 14th, 2014

Bacon Apple Pie
Hot Links We’re Loving:

  • We love some good lattice-work, but Bacon-Apple Pie by For the Love of the South really outdoes itself. When this bacon-striped pie enters the oven, the fat renders from the bacon, giving the crust a savory smokiness that proves that everything — even apple pie — is better with bacon.
  • Earthy green matcha powder is a proven boost for lattes, so try adding it to your baked goods. Pink Patisserie tosses a teaspoon into a classic Scandinavian dessert for Matcha Almond Spritz Cookies, AKA the best reason to consider a cookie plate healthy.

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10 Best Food Pinners to Follow

by in Community, October 14th, 2014

What exactly did people do before Pinterest? Certainly we all lived quite easily without it, sharing recipes with friends through email and snail mail — even saving them to the handy Food Network Recipe Box. But once this addictive social platform came around, sharing the best and brightest among our gastronomic roadmaps became a snap. These days, there are pin boards dedicated to just about every food fad and culinary inclination you can imagine. So to add to the beautiful deluge, here are a few pinners we think are doing it particularly well. Read more

Enter to Win a Signature Piece of Cutthroat Kitchen Fan Gear

by in Contests, Shows, October 14th, 2014

Cutthroat Kitchen GiveawayFor the first time ever, this fall 16 of your favorite A-list chefs are coming together in the name of eviliciousness to face off in Cutthroat Kitchen‘s premiere Superstar Sabotage tournament. In the first two rounds, ___ and ___ have claimed coveted spots in the no-mercy finale taking place on Wednesday, Nov. 5, and tomorrow night a new group of chefs will battle to overcome sabotages in the third of four heats.

Just in time for this unprecedented tournament, FN Dish is giving Cutthroat Kitchen’s most-dedicated fans the chance to show their spirit by entering to win a piece of show swag. The Food Network Store has just released a brand-new collection of signature items showcasing Cutthroat Kitchen’s classic hanging-utensil logo, including custom-made chef’s coats, khaki aprons and baseball hats. Check out all of the Food Network Store’s evilicious items up for sale now.

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Restaurant Revisited: An Abundance of Emotions at Abudanza Ristorante

by in Shows, October 13th, 2014

Robert Irvine on Restaurant: ImpossibleRobert Irvine‘s mission at Abudanza Ristorante in Wilbraham, Mass., moved him as few others have as he learned the story of owners Lou and June’s family, including their terminally ill son, LJ. After two days of work to overhaul their business and improve the managerial skills of the staff, Robert and his Restaurant: Impossible crew presented the Maravilha family with a gift of money that would help them avoid foreclosure on their home. Read on below to hear from June and find out how the restaurant and LJ are doing today.

“Lou says business is up about 50 percent,” June notes, adding that “everyone loves the decor” and that she’s especially fond of the photos on the wall. “LJ loves to see himself up there,” she says.

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Classics with a Twist: 8 New Slow-Cooker Soups

by in Recipes, October 13th, 2014

8 New Slow Cooker Soup RecipesIn our house fall means two things: crisp weather and busy schedules. That’s what makes these hearty slow-cooker soups so perfect for this time of year, but that’s not all. Each of these classic soups has a tasty new twist, adding more flavor and richness, which usually means empty bowls (and happy kids) around here.

Turkey Chili: With a hint of chocolate, this mole-inspired chili is a fresh take on a cold-weather classic.

Potato Soup with All the Fixins (pictured above): Start with the humblest of ingredients — potatoes, onions and chicken stock — wait seven hours, then pile on all your favorite baked potato toppings, like bacon, cheddar cheese, chives and more.

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Chopped Apple Salad with Toasted Walnuts, Blue Cheese and Pomegranate Vinaigrette — Meatless Monday

by in Recipes, October 13th, 2014

Chopped Apple Salad with Toasted Walnuts, Blue Cheese and Pomegranate VinaigretteNow that it’s autumn, playful outdoor activities abound, such as apple picking. Though it’s fun, it can be difficult to figure out what to do with the surplus of apples you collect. But there’s a Meatless Monday solution to your predicament: put them to use in a fun, fresh dinner. After all, apples are for much more than just dessert! Bobby Flay’s Chopped Apple Salad with Toasted Walnuts, Blue Cheese and Pomegranate Vinaigrette from Food Network Magazine is a crisp and sweet treat for your Monday. In addition to the apples, ingredients like spinach, endive, walnuts and blue cheese give the salad a savory balance, so there’s a flavor for everyone.

This dish requires you to whip up the dressing as well as the salad. For the dressing, you’ll take the pomegranate molasses, vinegar, mustard, honey, and salt and pepper, and whisk them together. Then, slowly whisk in the olive oil until emulsified.

Then, for the salad, mix the apples, spinach, endive, walnuts and blue cheese together. Toss in the vinaigrette and add salt and pepper to season.

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