by Jamie Lisanti, September 24th, 2014
by Caitlyn Callegari in Recipes, Shows, September 24th, 2014
You don’t have to fly to Germany or even attend an Oktoberfest party to get the authentic experience. Channel the spirit of a Bavarian beer hall at home with this recipe for homemade soft pretzels. Start your from-scratch dough with yeast, sugar, white flour, baking soda and butter, leaving time to let it rest and double in size. When the dough is ready, roll each piece into a rope and form it into a pretzel shape. (Perfect pretzel tip: Make a smiley face holding the ends of the rope, cross them over each other and press them down to connect at the bottom of the “U.”) Then bake them and prepare some spicy mustard and also perhaps sausage, schnitzel and an ice-cold stein of German beer.
by Sara Levine in Recipes, September 24th, 2014
Chestnuts may typically give off a distinct holiday-season vibe, but the Food Network Kitchen chefs are changing that, looking to welcome in fall with an innovative twist. This week’s Chopped Dinner Challenge, Chestnut Ravioli with Browned Butter and Thyme, replaces a beloved fall favorite, butternut squash, with a winter-esque basket ingredient, canned chestnuts. To evoke an uncanny butternut squash texture out of those chestnuts, first drain them, reserving the liquid from the can, and finely grind them. Next, add ricotta, Parmesan, the reserved liquid and an egg, and then blend for an enticing ravioli filling.
Start by heating the drained chestnuts in the microwave with water for about 3 minutes or until they’re soft. Once that’s done, add a tablespoon of the reserved liquid and finely grind the chestnuts. Then, add the Parmesan, the ricotta, and a large pinch of salt and pepper, and blend it all together. Once smooth, taste and season as needed. After, add an egg and mix until the ingredients have meshed. Put it in a mixing bowl and reserve.
by Mallory Stuchin, September 24th, 2014
Is your cold-cuts-on-wheat sandwich routine growing tiresome? We hear you. Whenever we need a dose of creativity to liven up our bread-based meals, we turn to Food Network’s resident Sandwich King, Jeff Mauro. Here are a few favorite Sandwich King creations — some more over the top than others, but all guaranteed to never bore your taste buds.
Mac and Cheese Grilled Cheese with Bacon Two Ways
In the ultra-decadent category, Jeff’s grilled cheese sandwich is unlike any you’ve ever had. A helping of creamy mac and cheese makes up the super-cheesy filling, and crispy bacon adds crunch. Read more
by Amy Reiter in News, September 24th, 2014
Sundown on Wednesday marks the eve of 5775 in the Jewish calendar and the beginning of the Rosh Hashana holiday. While most celebrations lack much of December’s New Year’s Eve flair (no Champagne, and there are yarmulkes instead of party hats), the holidays do share one common tradition: Everyone gathers for a huge meal. If you’re looking to amp up your holiday dinner — or you simply want to enjoy a fall-centric menu — give these classic dishes a spin. You might like them enough to incorporate them into your next New Year’s party. After all, who needs caviar when you have kugel? L’shana tova (aka happy New Year!).
by Andrea Strong, September 24th, 2014
Which profession drinks the most coffee? You probably think it’s yours. And if you’re a journalist or media staffer, hoist a mug in your own honor, because you’re right.
According to a survey of professionals conducted by the U.K.-based PR company Pressat, journalists down more cups of joe — upward of four cups a day — than those working in any other profession. Ink-stained wretches are also drenched with java. Blame the long days, late nights and pressing deadlines.
Police officers and teachers, both with high-stress jobs as well, were also found to be big consumers of caffeine, coming in second and third, respectively, on Pressat’s list of the 10 top professions for coffee drinking.
by Joseph Erdos in Shows, September 23rd, 2014
At Narcissa, André Balazs’ and Michelin-starred chef John Fraser’s buzz-worthy restaurant in The Standard Hotel in the East Village, ingredients are sourced from Balazs’ Hudson Valley Farm, and seasonality shines on the menu. The r...
by Amy Reiter in News, September 23rd, 2014
Tonight one professional chef and three amateur cooks faced off in the finale of the first Chopped Ultimate Champions tournament, battling for the chance to win $50,000 and a brand-new car, the largest prize in the show’s history. Amateur cook Keith Young, hero cook Diana Sabater and celebrity cook Laila Ali all had what it takes to beat professional chef Giorgio Rapicavoli, and, in fact, one of them did just that. FN Dish has the exclusive interview with the winner.
Read the interview with the Chopped Ultimate Champion
by Patrick Decker, September 23rd, 2014
Beer cans are generally awash in a variety of colors: There’s the red, white and blue of Budweiser, PBR and Old Style, and the green, white and red — set against silver or gold — of a Heineken or Miller High Life. The hues on these iconic cans and bottle labels evoke beer brands, not necessarily the beer itself.
The Spanish graphic designer Txaber has taken a different approach with minimal, bright and super-appealing new beer can and bottle designs. The company has matched each of nine types of beer with the Pantone shade that suits it most precisely. Pale ale? That’s yellow: No. 604 C. Pilsner is more orangey, No. 1375 C. Imperial stout is so dark it’s basically black, No. 426 C.
Why is it that pasta is the go-to “pantry raid” dinner of choice? Sure, pasta just seems so effortless and satisfying. But here’s a fun fact: so is risotto.
Arborio rice. Stock. Some aromatics. The vegetable of your choice. Cheese. That’s pretty much all you need to have on hand to get dinner on the table. Risotto is simple to prepare and customizable to the nth degree based on your family’s tastes (basic risotto with a vegetable toppings bar, anyone?). The rice cooks in 18 minutes, and the leftovers can be repurposed into a no-brainer breaded and lightly fried cake.