One typical serving of cheese-filled ravioli (four squares) can dish out up to 850 calories, 15 grams of saturated fat, and 1,600 milligrams of sodium. And that’s without sauce. But by making homemade ravioli with healthy fillings and wonton w...
Here on FN Dish, fans get a daily helping of the latest popular recipes from FoodNetwork.com, plus news and updates about favorite chefs, shows and restaurants. Just a few weeks ago we rolled out an all-new Recipe Box feature to help you save crave-worthy Food Network recipes (plus your own personal ones and those from other websites) and a shopping-list tool that stays synced no matter which device you’re using, from the kitchen to the living room to the market and back again. Now, for the latest look behind the curtain, we’re sharing a sneak peek of FoodNetwork.com’s upcoming website upgrade.
When Robert Irvine visits a business on Restaurant: Impossible, he’s not merely knocking down walls, cleaning kitchens and revamping menus; he’s giving restaurant owners as well as their management and employees the tools they need to improve their business practices and ultimately providing them with the opportunity to guarantee future success. For some owners, Robert’s visit is a last-ditch effort to rescue their restaurants from certain failure. The idea that he has the power to improve all aspects of their business in just two quick days fully comes to life when they first lay eyes on their new restaurants, and it soon becomes too much for them to bear, forcing them to break down and become emotional at the reveal.
While nearly all of the owners are pleased with the refreshed look of their new establishment, many are brought to tears by it — not just because of the changes in decor but because of the positive and necessary opportunities these updates will bring as well. Click the play button on the video above to relive the top-five most emotional reveals ever featured on Restaurant: Impossible, then tune in tonight at 10pm/9c to watch an all-new episode.
For host-turned-competitor Ted, that meant “a very traditional Thanksgiving turkey and dressing,” he explained to Maneet, Chris and guest host Alex. To make sure he’d have time to cook such a large bird, Ted worked with only a segment of the meat and let the stuffing be a shining element on his plate. “My favorite part of the Thanksgiving meal is the stuffing or the dressing.” Ted said, noting that his offering was a “straight-up sage stuffing.” He added, “I tried to make it look a little nicer by putting it in a mold, which sort of worked.”
One of the best lessons I’ve learned about cooking for kids is simple: When something works, find a spinoff recipe. We have three small kids, and those rascals love Homemade Ham and Pineapple Pizza (duh!), so I made Pork and Pineapple Skewers. Sure enough, another hit. (Trust me, they’re not all hits, and that’s why this is important.) Our biggest, most-unstoppable hit on Foodlets has been these healthy Pumpkin Spice Mini Muffins, so you know where I’m going with this. Bran cereal and chocolate chips bring new flavors to that classic pumpkin taste. These muffins are also easy, healthy and, yeah, a hit. Score one for parents everywhere.
Get the recipe: Pumpkin Bran Muffins with Chocolate Chips
For the third year in a row, your favorite chefs are taking over Food Network Kitchens in the annual call-in show Thanksgiving Live to answer your most-pressing questions about Turkey Day and help you host your most-memorable holiday feast yet. On Saturday, Nov. 23 from 12-2pm, Alton, Bobby and Giada, plus first-time Thanksgiving Live guest Ina, will be on hand to chat about all things Thanksgiving. Find out their own family traditions, suggestions for party-ready recipes, and no-fail tricks and tips for serving smooth gravy, juicy turkey and flaky biscuits, all while watching them prepare the ultimate spread of eats and drinks from start to finish. Just like in years past, this show will be broadcast live, which means that you’ll be watching the action unfold right as it’s happening at Food Network’s headquarters in New York City.
While Bobby, Alton, Giada and Ina will be cooking various dishes, they’ll be putting the focus of the show on you, the fans, and your Turkey Day conundrums. They’re there to answer your questions on anything from mingle-friendly appetizers and crowd-pleasing cocktails to carving the bird, whipping mashed potatoes and rolling out pie dough. Do you have a question you want answered? Leave it in the comments section below or use #ThanksgivingLive, and it may be answered on TV. Have Vine? Fans can submit questions there, too, by using #ThanksgivingLive.
by Leila Clifford, Food Network Kitchens Intern
Every season, Food Network looks forward to a new crop of cookbooks and passing our favorites around the office; these are the ones that keep disappearing from people’s desks this fall.
Edward Lee’s new cookbook, Smoke and Pickles: Recipes and Stories from a New Southern Kitchen, is an almost-universal favorite for its innovative flavors and new takes on American cuisine. Rob Bleifer, Food Network Kitchens’ executive chef, said of Edward’s book: “Lee’s approach to ingredients often surprises me. Sorghum, for example — sorghum in everything. It’s cool.”
We’re also big fans of Fuchsia Dunlop’s newest book, Every Grain of Rice: Simple Chinese Home Cooking. “The recipes are very doable and fast, and your pantry doesn’t need to be jam-packed to execute Fuchsia’s dishes,” said Jonathan Milder, culinary research librarian. “She doesn’t dumb it down — she makes you realize how simple Chinese home cooking really is. Give me steamed whole fish any day and chili bean paste on everything.”
Bakers often use coffee in brownies and cakes to bring out the chocolate flavor. But coffee works just as well in savory recipes — especially slow-cooked dishes like Food Network Magazine‘s Slow-Cooker Chili. Try adding a shot to tomato sauce, gravy or stew, and if you don’t have brewed coffee, just dilute a little instant espresso.