by Allison Milam in Community, September 25th, 2015
by Lauren Miyashiro in Recipes, September 25th, 2015
No matter your Instagram following, your filtering prowess or your like-to-minute ratio, nothing truly proves #deliciousness like an old-fashioned, ready-set-go contest. Every other week, we’re coming your way in search of the greatest creations made in your very own kitchen. When we call out the theme on Instagram, put your cooking skills to the test by whipping up your go-to Food Network recipe, snapping a photo and tagging #FoodNetworkFaves for your chance to be featured on FN Dish!
Fall is officially here. So we asked you to share with us fall-inspired treats so good that we could wave goodbye to summer and never look back. And our #FoodNetworkFaves feed was overwhelmed with the best of the season, whether it was the first pumpkin pie (of many) to slide out of your oven or the first time you flecked your treats with warm, autumnal spices like cinnamon and nutmeg. Feast your eyes on the first treats of fall!
by Joseph Erdos in Shows, September 25th, 2015
When Buffalo chicken wings hit the snack table on football Sunday, it’s game over. No other snack food can compete — no matter how cheesy or spicy it is. The focus shifts from the TV to the saucy grub as each guest reaches to get his or her fair share (or more).
The sauce, traditionally made with a mixture of butter and hot sauce, is the reason the wings are so irresistible. And while it makes an awesome coating for baked or fried chicken, there’s no limit to where you can apply that beloved flavor combination. Even vegetables taste great dressed in the tangy mixture. Below are some new takes on Buffalo-style snacks that’ll give traditional wings a run for their money.
Buffalo Cauliflower with Blue Cheese Sauce (pictured above)
On Sundays, it can be hard not to undo your week’s worth of healthy eating. But Buffalo cauliflower will make it easier. With a fraction of the calories and fat, it’s a good and satisfying alternative that won’t make you feel like you’re missing out.
by Amy Reiter in News, September 25th, 2015
Get highlights of the Worst Cooks in America: Celebrity Edition premiere, and see some of the craziest moments in GIFs.
by Ricky Smith in Shows, September 25th, 2015
Whoa. American fans of a certain chocolate-hazelnut spread just got some nutty news. Or should we say some newty news?
Are you sitting down? Turns out the first syllable of Nutella is not pronounced “nut” (with a soft “uh”) but rather “newt” (with a hard “oo”). Sure, take a moment to digest the fact that most of us Yanks have been saying the brand name wrong all our lives.
by Mallory Viscardi in Books, September 24th, 2015
This weekend, start fall off right with new autumn eats from your favorite chefs and the crowning of the winning team on The Great Food Truck Race. First up on Saturday, Ree Drummond celebrates the men in her life with their favorite sweets, like Lemon Bread Pudding and Mike’s Crispy Treats. Next, Nancy Fuller caters a meal for the local book drive, including Creamy Crab and Bacon Endive Boats and Apple Puffs with Meringue. After that, the co-hosts of The Kitchen serve up fall favorites and reveal which bar gadgets will save you time. Then, Valerie Bertinelli shows her appreciation for her fellow volunteers at a local animal adoption event with English and Italian Finger Sandwiches and Deviled Eggs Three Ways.
On Sunday, Giada De Laurentiis prepares an Italian supper of Lamb Osso Buco and Roasted Squash with Cherries and Pistachios. And on Sunday night, Guy Fieri challenges the chefs to create a pork dinner using just one ingredient from each aisle on a new Guy’s Grocery Games. Next, on the season finale of The Great Food Truck Race, the two remaining teams must sell three different ethnic dishes in three different ethnic neighborhoods before one is crowned champion and drives away with $50,000. Then, Alton Brown forces two chefs to cook on a seesaw on a new Cutthroat Kitchen.
by Allison Milam in Recipes, September 24th, 2015
The first telltale chill of the onset of autumn is swirling around in the air, and it’s time to think ahead to the joys of fall baking. Just in time for the cooler weather is Samantha Seneviratne’s The New Sugar and Spice. This book takes you on a tour of your spice cabinet like you’ve never experienced before, teasing out bold new flavors in the classic baked goods you already know and love, like the cinnamon-infused Maple Sticky Buns pictured above (recipe after the jump for you to try at home).
We asked Seneviratne to detail for us her top do’s and don’t’s for weaving new and exciting spices into baking recipes:
- Do taste everything! Even if you don’t think you like a certain spice, give it a new look every now and then. You never know how a new preparation may change your perspective.
- Don’t let your spices languish in the pantry for too long. Make sure they’re fresh before you use them.
- Do grate nutmeg fresh. It’s much tastier than the preground spice. I like freshly ground cardamom best, too.
- Don’t use imitation vanilla. Your cakes will thank you.
- Do use a spice grinder with a removable basin. Washing the basin in between uses keeps flavors fresh and clean.
- Don’t forget the salt! It’s one of the most-important spices in baking.
by Foodlets in Recipes, September 24th, 2015
Whether you’re picking them up by the armload at the supermarket or trekking out to the fields to pick some of your very own, there is no better time to be eating crunchy, juicy apples. At the peak of their season, these crisp beauties can be taken as they are, or cooked into any number of spiced, fit-for-fall preparations. Get the most out of apple season with these quick and easy recipes, which require little hardcore prep and can be on the table in under an hour.
Enjoying your apple loot in pastry form might sound like a big deal, but Ree Drummond’s Quick and Easy Apple Tart is a total cinch to make. Thanks to sheets of puff pastry and store-bought caramel sauce, this flaky treat takes just 30 minutes to make from start to finish.
by Joseph Erdos in Shows, September 23rd, 2015
Need a faster way to get dinner on the table? Give yourself a head start by cooking one hearty pot roast, then transform the leftovers into two more dinners, each with totally different flavors, later in the week.
Dinner #1: Start with Ree Drummond’s Perfect Pot Roast (pictured above). This easy recipe has more than 470 user reviews and a 5-star rating; how can you go wrong? It’ll take a few hours to make, but in that time your house will smell amazing. Bonus: If you tease your family with the delicious scent of dinner for this long, you can practically guarantee excited kids at the table when that roast is finally ready.
by Amy Reiter in Drinks, News, September 23rd, 2015
This season on Worst Cooks in America, seven celebrity recruits have signed up to be whipped into shape by mentors Anne Burrell and Rachael Ray, but unfortunately Boot Camp has room for only six, three stars per team. And that means one celebrity has had his or her time cut short. FN Dish has the exclusive exit interview with tonight’s eliminated recruit.
SPOILER ALERT: Read on to find out who went home.
If you’ve found yourself drinking more rosé — or drinking it for the first time — these past two summers, you’re part of a national trend. “Folks on the coasts had heard it for a couple of years, but 2014 was where rosé really became like, it,” Devon Broglie, Whole Foods’ associate global beverage buyer, recently told Eater.
But how did the pretty pink wine get so popular, so suddenly? Eater took a look. Here are a few takeaways:
It was no accident: Having noticed the rosé trend fermenting in wine-forward areas like Southern California, buyers at national retail chains, who have a nose for such things, made a conscious decision to decant it to areas across the country.