by Amy Reiter in News, October 22nd, 2015
by Cameron Curtis in Recipes, October 22nd, 2015
Friends, countrymen and Mexican comfort food lovers of the world, the taco emoji is now ready and waiting for you to text to all your pals on your Apple devices.
All you have to do is download the latest version of iOS — that’d be iOS9.1, for those of you keeping track at home — on your iPad, iPhone or iPod touch, and the taco emoji, approved earlier this year by the Unicode Consortium, which keeps a tight rein all things emoji, will be at your disposal.
by Joseph Erdos in Shows, October 21st, 2015
If I could eat only one food for the rest of my life, it would be nachos. And I’ll take ‘em any way they come, from chips that are individually topped and have the perfect cheese distribution to a mess of cheesy goodness smothered in guacamole where you have to hunt for each topping. With tailgating in full swing, it’s easier than ever for me to justify my nacho craving every weekend while watching a game. They are the perfect party food, though; if it were up to me, I’d never have to share.
Classic, Just with Cheese
When you’re short on time or low on ingredients, Ree Drummond’s nachos are simple: Cover white tortilla chips with Monterey Jack cheese and jarred jalapeno slices.
by Emily Lee in Recipes, October 21st, 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 one recruit has to be eliminated in each episode. Last week Barry Williams couldn’t get the hang of the pasta machine and ended up in the elimination challenge, where he lost a pasta cook-off to Ellen. This week Ellen, Jenni and Kendra remain, but there are only two spots in the finale. Unfortunately, one of the most-entertaining recruits leaves the competition, just short of the finale. FN Dish has the exclusive exit interview with tonight’s eliminated recruit.
SPOILER ALERT: Read on to find out who went home.
by Andrea Strong in Restaurants, October 21st, 2015
Just because these Halloween goodies are spooky doesn’t mean they won’t satisfy a horde of hungry guests. Putting a sinister face on party food takes nothing more than a few choice ingredients and some simple sleight of hand. Cool off a sweet berry punch with frozen lychee “eyeballs” — or fashion some creepy chocolate spiders out of a few pantry staples. Kids especially will love our spine-tingling recipes, though we think partygoers of all ages can get behind these snacks and sweets with a ghoulish twist.
Pull-Apart Graveyard Cupcakes (pictured at top)
If you’re looking for a spooky self-serve dessert, look no further. Although it looks almost like a sheet cake, this chocolatey graveyard is made up of individual cupcakes. Oval sandwich cookies make perfect tombstones, and pliant marzipan is great for shaping the small orange pumpkins and billowy white ghosts.
by Katie Workman in How-to, Recipes, October 21st, 2015
3 of a Kind checks out three places across the country to try something cool, new and delicious.
Porridge may not be top of mind when you think of buzzworthy menu items, but remember when kale was nothing more than a decorative cabbage used for fall festivals? A survey of the country’s most-groundbreaking restaurants reveals chefs are all about Goldilocks’ favorite meal. They’re fashioning seriously elegant savory porridges from heirloom grains topped with everything from truffles to eggs to, yes, kale.
by Maria Russo in Shows, October 21st, 2015
Hey there! Welcome to my new column, “Relax, It’s Just …” (fill in the blank). Every month I’ll share a new recipe, something that many people feel intimidated about making at home, and demystify the pants off of it. There will be detailed instructions, but written in language that even a novice cook can easily understand, and lots of tips so that you will feel confident and end up successful. And step-by-step photos so you can see what is supposed to be happening when. The goal of this “Relax” column is to help you become more comfortable in the kitchen, and I would love to hear what dishes you’d like to conquer. No judgments here! Just the pleasure of learning to be a more self-assured cook. Read more
by Amy Reiter in News, October 20th, 2015
You’ve made it into the Cutthroat Kitchen arena and the battle is about to begin. Have you considered how you’re going to play the game? While the objective may be simple enough — cook the challenge dish and spend as little money as possible — being successful is anything but easy, thanks to those tricky sabotages. Are you set to spend all of your $25,000 in order to avoid all kinds of diabolical unfoldings, or is it more important to you to hold onto your money and navigate the waters of eviliciousness one sabotage at a time? Take the quiz below to find out how you’d approach the auction.
by From Our Sponsor in View All Posts, October 20th, 2015
Probably few of us think waiting tables is a picnic: all those orders to keep straight, the special requests, the last-minute changes, the running from kitchen to table and back again, the worry over tips and take-home pay.
But a new study has found that being a waiter or waitress may be even more stressful than we realized — more so even than being a neurosurgeon (or really any kind of doctor) or a stockbroker, not to mention a teacher, a scientist, an architect, a janitor, a miner or a manual laborer.
by Lauren Miyashiro in Food Network Magazine, Polls, October 20th, 2015
As an Academy Award-nominated actor, Bradley Cooper could probably have played a convincing restaurant chef with little preparation. Instead, to prepare for the role of high-striving Chef Adam Jones in the new film Burnt (out Oct. 30), Cooper trained in professional kitchens and actually did the on-set cooking, as he reveals in the behind-the-scenes special Burnt: In The Kitchen With Bradley Cooper, airing tonight on Food Network.
In a world where calories didn’t matter and stomachaches didn’t exist, how many doughnuts do you think you could eat (and enjoy) in one sitting? Food Network Magazine’s editor in chief, Maile Carpenter, confidently said six, but specified they had to be plain glazed doughnuts so that she would not get sick of them. Think that’s impressive? The magazine’s executive editor, Rory Evans, raised the bar to 13.
Food Network Magazine wants to know your doughnut max. Answer in the poll below to provide important doughnut research for an upcoming issue.