by FN Dish Editor in Recipes, September 12th, 2011
by Troy Johnson in Behind the Scenes, Shows, September 10th, 2011
Top classic meatball subs with fun Mexican ingredients like tortilla chips, avocado slices and cilantro.
Get the recipe: Mexican Meatball Subs
Browse more of Food Network’s Mexican recipes.
by Maria Russo in How-to, Recipes, September 9th, 2011
With any half-hour episode of Crave, there are hundreds of facts and thoughts I don’t get to share. If you watched this past Monday, thank you. If you missed it, well, suffice to say, your chicken knowledge is in serious decline.
Fried Chicken Facts and Thoughts
FACT: Chickens are the closest living relative to T. rex. They got the short end of that evolutionary stick.
THOUGHT: I realized that my ultimate fried chicken would be crossbred with a spider so that it would have eight drumsticks.
FACT: In China, KFC sells Irish Fried Chicken dipped in Bailey’s liqueur. Next time you’re at a local watering hole, ask for a drumstick in your snifter.
The average American eats about 80 lbs. of chicken a year »
by Marissa Bell in Recipes, September 9th, 2011
The first day of school has come and gone, and now it’s time to go grocery shopping with school lunches in mind. Just as adults do, kids crave variety, options and creativity in their everyday meals and especially in their lunchboxes. This year, avoid untouched lunches and hungry, unfocused kids by replacing tired selections with new and fun choices sure to please even the pickiest eaters.
Switch up the predictable rotation of turkey-cheese and peanut butter-jelly sandwiches with Ellie Krieger’s kid-approved Rainbows and Butterflies Pasta Salad (pictured above) from Food Network Magazine. Made with whole-grain pasta and loaded with veggies and calcium-rich cheese, this colorful salad will be a welcomed surprise in a lunchbox that’s usually filled with soggy sandwiches.
by Food Network Magazine in Behind the Scenes, Food Network Magazine, September 9th, 2011
Red screams Eat me. Whether it’s in peppers, tomatoes, watermelon or strawberries — that bright color makes me hungry. Have you ever noticed that fast-food companies try incorporating the color red into their logos and restaurant decor? That’s because the color invokes hunger, it attracts attention easily and gets the heartbeat racing.
Get your heart rate going with these Ragu-Stuffed Red Peppers featured in Food Network Magazine. If you’re not a fan of peppers, you can switch it up using tomatoes and chicken salad for a potluck dinner that’s packed with the same hue.
Add color to your dinner tonight »
by Marisa McClellan in How-to, September 8th, 2011
Each month, Food Network Kitchen chefs put more than 100 recipes to the test for Food Network Magazine. Every recipe goes through at least two to three rounds of testing, plus a round of cross-testing, where the recipe goes through one final run-through to make sure it works as it is written in final form.
“We make sure language, timing and visual cues are correct,” says Andrea Albin, a Food Network Kitchens recipe tester.
by FN Dish Editor in Events, Recipes, September 8th, 2011
When my parents got married in 1970, they did so on a grassy hilltop, overlooking San Francisco. The reception afterward was held in a rented church hall and the meal was potluck. My wedding, which was held in my cousin’s backyard 39 years and one month later, was similarly catered.
I’ve been to hundreds of potlucks, large and small, in my 32 years here on Earth. From the weekly Monday night potlucks at my childhood church to the decidedly basic college potlucks of cheese, chips and bean dip, I find that there is always something joyful in the act of gathering to share food.
This time of year, as we head into the busyness of the school year and the rush of the holiday season, it can be easy to lose touch with friends and family. Put a few get-together dates on the calendar and plan to potluck the meal. Here are a few things to keep in mind if you’re the one who’s hosting.
5 must-have tips for hosting a potluck »
by J.M. Hirsch in How-to, Recipes, September 8th, 2011
In case you haven’t heard, FN Dish is participating in Healthy Eats’ Brown-Bag Challenge. The challenge: Bring your lunch to work each weekday for the month of September. We know this isn’t an easy feat, so we’ve asked some of our favorite food bloggers to share their experience and favorite recipes to help keep everyone motivated.
This week, Gaby Dalkin from What’s Gaby Cooking is getting us through the work-week with her easy Quinoa Cowboy Caviar.
I’ve always been a brown-bag luncher. It wasn’t always by choice, but I’m glad I started this habit early in life.
My mom always sent my sister and me to school with a lunchbox. To be honest, I was totally embarrassed because all my friends got to order the hot lunch at school, and I was stuck with something from home. But my mom wasn’t into us eating pizza every day for lunch so there was just no way around it. In high school I had a little more freedom, and I bought lunch a few days a week. After the initial excitement of eating whatever was in the cafeteria that day, I decided I preferred bringing my lunch from home and begged my mom to continue to pack my lunch. In college I strategically scheduled my classes so I had time to run home and whip up a quick salad or something semi-healthy to get me through the day. And now, in the real world, I’m still all about packing lunches and planning ahead.
Get her recipe for Quinoa Cowboy Caviar »
by Mark Oldman in Drinks, How-to, September 7th, 2011
Are you about over the pomegranate trend yet?
If so, you might want to revisit it one more time. But this time we aren’t talking about chugging the juice or turning it into fancy cocktails.
This time it’s pomegranate molasses, a thick, syrupy concentrate that is sweet and tart and as delicious as it sounds.
To explain pomegranate molasses, we ought to start with the fruit itself.
Pomegranates originated in Western Asia and the Mediterranean, with the best supposedly coming from Iran. The trees produce large, usually red orb-like fruits filled with edible seeds, each of which is covered by a juice-filled membrane.
Seven delicious ways to use pomegranate molasses »
by FN Dish Editor in Food Network Chef, September 7th, 2011
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.
Contrary to common conception, it isn’t easy being the “wine guy” in restaurants — your tablemates assume you always have a divining rod to the best bottle. But what happens when you don’t get a good bottle? Or when you get a spoiled one? How do you politely send it back without being a jerk?
It was with extreme caution last week that I was in this exact situation: I sent back a bottle of wine at a New York restaurant. Although the server didn’t know of my connection to wine, she had already generously offered me tastes of two other wines they had by the glass. I turned them down gently and instead went with another, a red that she swore by.
Find out how to send a bottle of wine back politely »
Anne Burrell has been hitting the bowling lanes in preparation for her Sept. 29 event, Rock & Bowl, at this year’s New York City Wine and Food Festival. Metromix New York has exclusive photos of her practice session at a retro New York bowling alley. Wearing size nine bowling shoes and a mismatched pair of pink-and-yellow socks, she admitted her first ball was a gutter ball.
Mark Dacascos burned some rubber doing several laps on the new surface of Phoenix’s International Raceway. Speedway Digest reports that the Iron Chef chairman exceeded speeds of 100 miles an hour and found the experience to be “the best video game in the world.”
Find out what Morimoto and Guy Fieri are up to »