by Joseph Erdos in Shows, November 11th, 2014
by Maria Russo in Food Network Chef, Holidays, November 10th, 2014
When it comes to watching the game, there’s nothing better than having the pick of bar foods at your fingertips. On last night’s Bar Food Games episode of Hungry Games, host Richard Blais revealed the surprising behavioral science behind rooting for your favorite team and the amount of food you consume. He also dipped into the history of some of America’s most-iconic bar food, like sliders and Buffalo wings. And he sacrificed his taste buds to test some of the hottest wings ever made to see what helps tame the heat.
Take the quiz below and share your results with fellow fans of the show on Twitter using the hashtag #HungryGames.
Test Your bar Food IQ
by Amy Chaplin, November 10th, 2014
With less than three weeks until Thanksgiving, the countdown to all things turkey, potatoes and gravy is officially on. If you’ve begun to fret about how you’re going to execute the meal with ease this year, there’s reason to take comfort: At least you’re probably not cooking for 50 people. That’s how many guests are expected to show up at Bobby Flay‘s house on Thanksgiving, though in true Iron Chef fashion, Bobby has a surefire plan to approach the day. FN Dish recently checked in with Bobby on set and at the Borgata Hotel Casino & Spa to learn more about his holiday traditions and find out what the trickiest part of meal prep is for him. Read on below to hear from Bobby in an exclusive interview, and learn the go-to ingredient he uses in five key ways on Thanksgiving (hint: you likely have it in your pantry now).
What does Thanksgiving look like at your house?
Bobby Flay: On the holiday, there are usually 50 people at my house that I cook for. It ranges from family to friends to … Basically, it’s just a tradition every year where I cook two 30-pound turkeys, and I usually theme the Thanksgiving. I actually haven’t thought about what it’s going to be this year …. But we usually pick a theme that has to do with an occurrence that has taken place in the world.
by Caitlyn Callegari in Shows, November 10th, 2014
With its festive fall flavors, this salad would make the perfect accompaniment to a Thanksgiving spread — especially if you’re looking for hearty vegetable-based dishes to serve to your guests. Spelt berries become plump and tender after sim...
by Caitlyn Callegari in Recipes, November 10th, 2014
If you’ve come to find that your Food Network holiday programming appetite is insatiable, then this news will be sure to please you. You can now purchase FN Thanksgiving and Holiday collections for 99 cents and get Thanksgiving-themed episodes from Food Network’s hit shows, like Chopped and Cutthroat Kitchen, on iTunes and Amazon. And, for a limited time, you can get the Holiday Baking Championship premiere for FREE before it even airs on TV. Just visit itunes.com/foodnetwork and amazon.com/foodnetwork to get in on these deals before December 2.
Food Network Thanksgiving Vol. 1 & 2
Holiday Baking Championship
Guy’s Grocery Games
Beat Bobby Flay
The Pioneer Woman
Food Network Holidays Vol. 1 – 3
by Kiri Tannenbaum, November 10th, 2014
If you’ve feel that you’ve exhausted your Monday meal repertoire, perhaps it’s time to branch out and try something new — maybe even by tapping into the cuisine of a different culture. So, for this week, serve up Ina Garten’s crispy and savory Dinner Spanakopitas. Don’t be intimidated by its name: It’s really just a center of spinach, scallions, onion and cheese, surrounded by flaky phyllo dough. And even if you’re not familiar with the word, you know that Ina’s cooking never fails to impress.
To get started, heat the olive oil in a pan, add the onion and cook over medium-low heat. Then, put in the scallions and cook them until they’re wilted but still green. Drain most of the water from the spinach and add the cooked onion and scallions to it. Mix in the eggs, Parmesan cheese, breadcrumbs, nutmeg, salt and pepper, feta and pine nuts.
Lay out a sheet of phyllo dough, brush it lightly with butter and sprinkle it with breadcrumbs. Add another sheet of phyllo dough on top of the first, and repeat the same actions. Do this with 4 more layers. Then, cut the phyllo dough in half lengthwise. Put the spinach filling on and roll the phyllo up diagonally. After, fold the triangle of phyllo over straight and then diagonally again. Do this until you reach the end of the sheet, and make sure the filling is completely inside of the dough. Place on a cooking sheet, brush with melted butter, sprinkle with flaked salt and bake until the phyllo is browned and crisp. Serve hot.
by Lawrence Bonk, November 10th, 2014
When I recently had my annual checkup the first thing my doctor asked was, “Are you eating enough dairy? Dark leafy greens?” She hadn’t asked that question a year ago so I wondered why now? Part of that answer lies in the fact that I’m over ...
by Sara Levine in Holidays, How-to, November 10th, 2014
Foodini, a 3D printer that prints plates of food instead of plastic knickknacks. The release date was up in the air back when that piece was written, but now it looks like the printer’s creator, Natural Machines, is prepping to unleash their magical piece of tech upon the world.
If this is your first time reading about the Foodini, the printer uses plastic caplets of food ingredients to create dishes like pizza, cookies, pasta and a whole lot more. However, the creators have noted that this first iteration of the device will still need you to cook the food in your own oven after it is assembled. Future iterations will also do the cooking. Finally, humanity can lounge around and do nothing, just like in that inspirational documentary Wall-E.
Natural Machines hasn’t announced an actual release date, per say, but reports indicate that it will be within the next few months, which gives you just enough time to save some coin. The Foodini is expected to cost $1,000.
by Maria Russo in Shows, November 9th, 2014
When it comes to preparing the Thanksgiving bird, everyone has an opinion. We all have our favorite turkey, whether it’s Aunt Sally’s or Alton Brown’s 5-star fan favorite. There are some words of wisdom, though, that apply no matter what turkey recipe you choose. Chef Ariane Daguin, cofounder of D’Artagnan, a leading gourmet food purveyor, shared her essential tips for what NOT to do when it comes to the turkey. With these in your back pocket, your beloved bird will taste better than ever. Read more
by Amy Reiter in News, November 9th, 2014
Steak, lasagna, chicken, potatoes — these dishes and more can be made in nearly any pan you have in the kitchen and can even move from the stove to the oven seamlessly. But when it comes to waffles, there’s just one all-important tool available for making them — or so Cutthroat Kitchen chefs thought before tonight’s all-new episode. In a doozy of a sabotage, Alton Brown auctioned off exclusive rights to the lone waffle iron in the kitchen, while other competitors were forced to tackle the waffle challenge using an ice cube tray and a metal meat mallet as their only cooking vessels.
Before the contestants attempted their next-level waffles with these seemingly oddball gadgets, the Cutthroat Kitchen culinary crew got to work on the same sabotages to make sure they were indeed fair and possible given the tight time restraints in the competition. Click the play button on the video above to watch the tests unfold and see how the team turned out untraditional waffles with the ice cube tray and meat mallet.
You might think the only incentive needed to give your cellphone a rest at the dinner table is to better enjoy your meal and engage in conversation with your fellow diners. But a restaurant in Iowa, Sneaky’s Chicken, has sneaked in a little extra motivation: Every Wednesday, customers willing to unglue their eyes and ears from their phones receive a 10 percent discount on their checks.
The restaurant’s general manager, Christy Wright, told the Associated Press that she and her dad, Sneaky’s owner, Dave Ferris, instituted the promotion, in which customers voluntarily put their phones in a box provided by their server, because they couldn’t help noticing that phones were taking their toll on table conversations.
(In a poll we conducted on FN Dish a few months back, most respondents said they “never” turn off their cellphones while eating at a restaurant. “I’m paying good money to eat at these restaurants and will do what I please with that time,” wrote one bristled commenter.)