No Fridge Necessary: 5 Ways to a Fresher Lunchbox

by in Recipes, August 19th, 2015

With another summer heading toward its end, it’s time to start thinking about lunchbox-friendly foods — namely, foods that can withstand a morning without refrigeration. Insulated lunchboxes do their part to keep meals fresh, as do ice packs. But ice packs are heavy, and they tend to go missing. A few judiciously frozen items can do double duty, keeping your lunchbox cold while slowly thawing in time to eat. Frozen water bottles, or frozen packs of applesauce or yogurt, should do the trick. But as a general rule, it’s best to steer clear of meat and dairy if you can’t guarantee refrigeration. Just in time for another school year, here are some no-fridge foods that kids — and adults — can look forward to opening.

Nuts, Berries and Seeds
Lunchtime feels eons away without a midmorning snack to hold you over, and trail mixes, granola bars and cereal treats are all tasty fuel sources. Food Network Kitchen’s Honey-Nut Cereal Treats (pictured at top) are loaded with protein and fiber in the form of peanuts and almonds. If your kids appreciate sweet and chewy dried fruits, try Claire Robinson’s easy Pumpkin Seed-Dried Cherry Trail Mix. Alton Brown’s classic rendition of crunchy Granola Bars is another snack you can feel good about packing. This lower-calorie option studded with sliced almonds, dried apricots and berries. Before you pack any of these in your child’s lunchbox, err on the side of caution and make sure no one in the class has a nut allergy.

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7 Recipes That’ll Make Tomato Lovers Out of Your Kids

by in Family, Recipes, August 19th, 2015

Cheesy Bagels with Sliced TomatoesWhether it’s a backyard garden or the bargain bin of your supermarket, by this stage of summer one thing is clear: Tomatoes have taken over. Cherry tomatoes, heirlooms, red, yellow. They’re inexpensive, sweet, juicy and packed with vitamin C. The problem? Tons of kids just won’t eat them. Until now. These recipes are the kid-tested turn-’em-around tomato dishes that my kids eat happily, and it’s a good bet that yours will too.

Cheesy Bagels with Sliced Tomatoes (pictured above): These are toasted bagels like your kids have never had before. Melted cheddar works perfectly with a slice of cool, sweet tomato right on top. It’s like pizza for breakfast, if pizza made your taste buds do the cha-cha.

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A Rookie Mistake Ruins the Cake — Chopped After Hours

by in Shows, August 18th, 2015


Trying to upstage a group of rock stars isn’t easy, but when the stage is the Chopped kitchen, judges Chris Santos, Alex Guarnaschelli and Aarón Sanchez definitely have an advantage. After an episode dedicated to rock stars, they took on the wacky dessert basket filled with spiced German liqueur, lemon rolls, rock candy and ginger for an all-new Chopped After Hours.

Aarón immediately starts melting the brightly colored candy down into some of the liqueur. Ted Allen asks, “That’s not going to be blue, is it?” Aarón isn’t sure, but he says he needs to cut the sweetness a bit by tempering the candy with some cream. Alex is also trying to change the flavor of the liqueur to make a sauce. “I’m actually trying to spice it because I think the spices and the heat from the ginger might just kind of freshen it up a little,” she says.

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Getting to Know New Star Eddie Jackson: 11 Fun Facts

by , August 18th, 2015
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Food Network StarMere hours after accepting the title of Food Network Star, Eddie Jackson took to Food Network's Facebook page to chat with the fans who stood by him through 11 weeks of competition and are ready to see him on his upcoming show, BBQ Blitz (premierin...

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A New Ingredient in Pumpkin Spice Lattes: Pumpkin

by in News, August 18th, 2015

A New Ingredient in Pumpkin Spice Lattes: PumpkinIf the school year is starting, as it has for some and soon will for others, can Pumpkin Spice Lattes be far behind? The answer, of course, is no. The season for Starbucks’ autumnal drink is close at hand, and for those who had felt compelled to say “no” to the fall favorite after discovering, last year, that it contained no actual pumpkin but did contain the potentially unsafe additive Class IV Caramel Color, the last gasp of summer has brought good news: Starbucks has changed its PSL recipe.

“After hearing from customers and partners about ingredients, we took another look at this beverage and why we created it so many years ago,” Peter Dukes, Starbucks’ director of espresso and brewed coffee, and a PSL co-creator, wrote this week in a blog post on the company’s website, announcing that, when the PSL returns to stores this fall, “it will be made with real pumpkin and without caramel coloring.”

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From Carnival Cravings to Food Cravings: Anthony Anderson Chats About the Show and His Passion for Cooking

by in Shows, August 18th, 2015

Anthony AndersonIf you’ve seen the premiere of Carnival Cravings with Anthony Anderson, Wednesdays at 10|9c, you know by now that the show’s host loves his food, and he’s willing to try just about anything. FN Dish recently caught up with the man himself to chat about what fans can expect this upcoming season. Anthony dished on the craziest thing he ate while on the road and the unique characters he met, and he revealed some interesting tidbits about his passion for cooking and what he likes to make at home.

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Make It Now, Freeze It for Later: 5 Recipes to Get You Through Back-to-School Madness

by in Recipes, August 18th, 2015

With ever-mounting homework assignments and after-school activities, who has time to figure out weeknight dinners? A family’s gotta eat, though, and several weeks of takeout and delivery pizzas can get tiresome, not to mention costly. Getting ahead of schedule is key to surviving back-to-school chaos with your wallet (and sanity) in tact, and that’s where your freezer comes into play. Start stockpiling quick, flavorsome and balanced meals to thaw and serve as needed. Soups, stews and casseroles are ideal on those cool evenings that signal the transition from summer to fall. And when they’re stored in airtight containers, these dishes will stay fresh in your freezer for weeks or even months at a time. Here are five freezer-friendly recipes you can count on in the throes of back-to-school madness.

Turkey-and-Artichoke-Stuffed Shells with Arrabbiata Sauce (pictured at top)
Giada De Laurentiis reinvents this classic casserole with an artichoke-studded ricotta filling and a zesty red sauce that’s got the whole family covered. Once you’ve assembled the shells in your baking dish, cover it tightly with plastic wrap and freeze up to one month.

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To Eddie, From Damaris: Here’s What to Expect from the World of Stardom

by , August 18th, 2015
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Food Network StarIt was just a few days ago that Eddie Jackson, a former pro footballer, was crowned Food Network's newest Star after he bested his fellow finale rivals, Dom Tesoriero and Jay Ducote, at the end of an 11-week journey. Yesterday Jeff Mauro, the Season ...

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Exclusive: Chatting with the Runners-Up of Food Network Star

by , August 17th, 2015
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The stage was set for a finale of life-changing proportions last night when the entire Selection Committee came together to welcome Food Network's newest Star to the family. As the top-three hopeful finalists and their peer competitors awaited the ...

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Ina’s Quinoa Tabbouleh with Feta — Meatless Monday

by in Recipes, August 17th, 2015

Quinoa Tabbouleh with FetaIf you’re looking for a go-to meatless dish but are unsure how to make it satisfying without the meat, try opting for ingredients that are naturally high in protein, like quinoa. Not only is this superfood quick-cooking — making it much more desirable for weeknight dinners (how can you beat a 15-minute cooking time?) — but it is also the perfect blank canvas for adding fresh veggies, cheeses and herbs.

Play up this grain’s versatility with Ina Garten’s Quinoa Tabbouleh with Feta (pictured above) for Food Network Magazine. Ina makes this Mediterranean-inspired dish by tossing the cooked quinoa with a lemony olive oil mixture and plenty of bright herbs like parsley, mint and scallions. Perhaps the best thing about this dish is that it can be made ahead of time, which allows the citrus flavors to meld with the veggies and herbs. When you’re ready to eat, take it out of the refrigerator and fold in the feta cheese for a creamy tang.

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