by Jill Novatt in Holidays, December 6th, 2012
by Joseph Erdos in Shows, December 6th, 2012
Here in Food Network Kitchens, we love simple, classic recipes. We are also paid to think about food all day. So we’ve taken classic foods and drinks and reimagined them in three, four or five different ways. No standard recipes here, just the occasional technique and pictures. Think of it as a picture recipe.
We’re adding the fun back into our latkes this Hanukkah. There’s nothing wrong with the classic version, but try adding these novel mix-ins and toppings to your family recipe. They’re so good, you might just find yourself making them year-round.
First, start with the classic version
by Dana Angelo White, December 6th, 2012
In this bracket challenge, you voted for the secret ingredient you thought was the hardest to work with in the past four seasons of The Next Iron Chef. In Round 1, you had to narrow down eight ingredients to four. In Round 2, you had to choose the two finalists. In the Finals, you chose the winner.
Click to find out what secret ingredient won
by Toby Amidor, December 6th, 2012
Planning a holiday menu is stressful enough without having to worry about the special dietary needs of your guests. Choose from any of these holiday recipes and put any fears about gluten to rest*.
• Edamame Hummus
• Mini ...
by Maria Russo in Holidays, Recipes, December 6th, 2012
Hanukkah has always been one of my favorite holidays. Baked goodies, chocolate coins, and 8 days of gifts—what’s not to like during this festival of lights? As an RD and mom, I want to teach my kids healthy eating habits even on holidays (no nee...
by Maria Russo in Shows, December 5th, 2012
It’s time for 12 Days of Cookies, Food Network’s annual virtual cookie swap. Each day, visit us here on FN Dish for a peek at new holiday cookies, party-planning tips and top techniques for rolling, spooning, slicing, baking and decorating delicious sweet treats to give — or keep — from your favorite Food Network chefs.
Chocolate lovers, beware: these over-the-top treats are packed with a sinfully decadent combination of bittersweet chocolate, unsweetened chocolate and a duo of white and semisweet chocolate chips. For a crunchy bite amongst the smooth chocolate, Bobby adds a cup of chopped toasted pecans to the mixture before baking. Although this recipe calls for a few teaspoons of espresso powder, the cookies won’t take on a coffee taste; the espresso simply enhances the richness of the chocolate without adding flavor.
Get Bobby’s Triple Chocolate Cookies recipe and check out 12 Days of Cookies for dozens more recipes and holiday baking inspiration. Then, join the conversation: Tell us what you’re baking this season and what your all-time favorite cookie is.
Learn how to decorate cookies like the pros
by Joseph Erdos in Shows, December 5th, 2012
Facing the imminent closure of their 11-year-old restaurant, Bronk’s Bar and Grill, husband and wife owners, Erik and Tracy Brunkow, turned to Robert Irvine for help in saving their business. This Lake City, Minn., eatery had been serving dishes made mostly from frozen food in an out-of-date, unadorned space, but thanks to Robert and his Restaurant: Impossible team, it reopened with a fresh menu and vibrant decor to match. We checked in with Erik a few months after the transformation to see how Bronk’s is doing now.
Immediately after the renovation, sales at Bronk’s grew significantly, doubling during weekdays and tripling on weekends. Erik says that customers have come from near and far to see and taste the changes, and everyone is wowed by the updated decor. “They say it’s brighter, fresher and more open,” he explains. “People are noticing our tin ceiling all of a sudden, which was there originally.”
Bronk’s is still serving the updated menu exclusively, and Erik notes that they’re using only fresh, never-frozen ingredients. He adds that the specialty sauces that Robert created have been extremely well-received by diners. “People want us to bottle them and sell them at the store.”
by Joseph Erdos in Shows, December 5th, 2012
Get your sweet tooth on with new holiday episodes of Cupcake Wars and Sweet Genius, premiering this Thursday.
Cupcake Wars: Cupcakes on Parade
Four bakers compete for the opportunity to serve their cupcake creations at a VIP party for the Magnificent Mile Lights Festival Parade in Chicago.
Tune in: Thursday, December 6 at 8pm/7c
Get in the spirit with Sweet Genius, too
by Priya Krishna in Contests, December 5th, 2012
Is it possible to make something delicious from a can of food? Last week FN Dish editors challenged you to a pantry cook-off to find out what dish you would make out of ordinary canned foods. It was a challenge inspired by Episode 4 of The Next Iron Chef, where the chefs had to transform a chosen canned food into something worth plating for the judges. In the end, most of the chefs were successful in the challenge, even those who chose cans labeled with question marks. But what can the average person at home create with canned foods? You voted for the ingredient you would choose to cook with and then told us the dish you would make.
Find out which ingredient was your top choice and who won the challenge
by Allison Milam in In Season, December 5th, 2012
The Food for the Southern Soul Pantry Gift Box is the perfect starter kit for all things Southern cooking. Featuring vegetable soup, pickled okra, stone ground grits and barbecue mustard sauce, this box will give you a true taste of the South Carolina Lowcountry.
You can buy your own box here, or enter in the comment field below for a chance to win one. To enter: Tell us your favorite Southern dish in the comments. We’re giving away pantry gift boxes to two lucky, randomly selected commenters.
Read official rules before entering
After the endless pies and casseroles of Thanksgiving, think about giving yourself a quasi cleanse before the holidays — all the while incorporating seasonal favorites. This week, we’re all about winter squash. And lucky for us, the winter squash category includes some of the most popular ones, like butternut, acorn and kabocha. It turns out that squash is low-cal on its own and these recipes don’t contain a trace of butter or cream.
Food Network Magazine’s Spiced Squash With Yogurt Dressing boasts spiced, roasted kabocha squash drizzled with a low-fat yogurt sauce and pomegranate seeds.
Slow cookers are a lifesaver when it comes to keeping things balanced without forsaking flavor. Food Network Magazine’s Slow-Cooker Squash Stew (pictured above) comprises butternut squash, chickpeas and Swiss chard. That sprinkle of Parmesan, however, is up to you.
For a fresh take on fall produce, look to Marcela Valladolid’s recipe for Food Network Magazine, Roasted Butternut Squash Salad With Tangerine-Rosemary Vinaigrette. In between bites of butternut squash come juicy tangerines, dried cranberries and spinach. Ina Garten’s Roasted Butternut Squash Salad With Warm Cider Vinaigrette blends apple cider and cider vinegar for a tangy contrast to squash roasted with maple syrup.
Get more winter squash recipes from family and friends