Prep Once, Use Three Ways: Pot Roast

by in Recipes, September 24th, 2015

Perfect Pot RoastNeed 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.

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One-on-One with the First Eliminated Celebrity Recruit — Worst Cooks in America

by in Shows, September 23rd, 2015

Celebrity Boot CampThis 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.

Drink Pink: How Rosé Got So Popular

by in Drinks, News, September 23rd, 2015

Drink Pink: How Rosé Got So PopularIf 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.

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All the Ways to Pumpkin Spice Up Your Life

by in Recipes, September 23rd, 2015

Pumpkin Spice Latte‘Tis the season — for pumpkin spice, that is. This warm, comforting flavor owes much of its fame to the coffee-shop-favorite latte, but its uses go far beyond a cup of joe. From wakeup-worthy oatmeal to sweet muffins and a frosted cake, find out how to infuse your some of your dishes with this beloved taste all season long.

It’s a favorite for a reason; the Pumpkin Spice Latte is as popular as it is because the comforting flavor of pumpkin pie spice is just better together with a splash of hot espresso. While you can indeed pick up a cup at the local coffee shop, this homemade version from Food Network Kitchen comes together with only a handful of ingredients in mere minutes, so you can make it on demand whenever the craving strikes.

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3 of a Kind: Shakshouka

by in Restaurants, September 23rd, 2015

Beatrix3 of a Kind checks out three places across the country to try something cool, new and delicious.

Popular in Israel, shakshouka is a savory egg entree made with tomatoes, peppers and onions. Though it’s most commonly served as a main dish for breakfast, it’s also eaten for lunch and dinner. As it reaches our shores, chefs are putting their own twist on it.

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One-on-One with the Season 2 Chopped Teen Grand Champion

by in Shows, September 22nd, 2015

Chopped finaleOn tonight’s finale, the four teen winners from the earlier preliminary rounds entered the Chopped kitchen one more time. This last battle would determine who would win the $25,000 prize and the coveted title, which in itself brings bragging rights for a kid in high school. The teens had to face challenging mystery baskets that no amount of practice could enable anyone to predict, while also being creative, cooking flavorfully and presenting dishes that appealed to the judges. But nothing could truly prepare them for the pressure and the time constraints. Ultimately one of them rose to the top with three courses that earned the championship title and the $25,000.

Get the Exclusive Interview with the Chopped Teen Grand Champion

9 Favorite Bites from Feast Portland 2015

by in Events, Restaurants, September 22nd, 2015

By Joseph Erdos and Sara Levine

Portland, Oregon, should be on any food fanatic’s radar. If you want to sample food from more restaurants than you could ever possibly visit over a single weekend, plan a trip during Feast Portland, the city’s annual food festival. Feast celebrates all the great eats and drinks the city and region has to offer, plus tastes from more top chefs and restaurants across the country. Portland in September is gorgeous and green, perfect weather for walking off the food (and wine, and craft beer …) you’ve consumed. We just returned from the fourth annual Feast and can confirm that the festival’s name couldn’t be more appropriate. Here’s just a handful of our favorite bites. Read more

Chocolate Mint Sandwich Cookies — Bake-Ahead Batches

by in Recipes, September 22nd, 2015

When I’m working on a new recipe, I always start on paper. I write down the skeleton of my recipe, then go to the kitchen to try it out. When I initially sketched out these Chocolate Mint Sandwich Cookies, I instinctively included Dutch-process cocoa powder. Would you like to know why?

There are two basic types of cocoa powder: Dutch-process cocoa powder and natural cocoa powder. Dutch-process is made from cacao beans that have been washed in a potassium solution. Dutching the beans neutralizes their acidity and makes the powder darker. Natural cocoa powder is simply made from ground, roasted cacao beans.

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Go Inside the Making of Your Favorite Sweet and Savory Snacks on Unwrapped 2.0

by in Shows, September 22nd, 2015

Alfonso Ribeiro on Unwrapped 2.0If the snack food aisle at your grocery store is anything like the one at mine, you know there’s no shortage of bags of crispy, crunchy and downright craveable sweet and savory favorites just waiting for you to grab them. But before these treats land on the shelves, they all go through a process that transforms them from just a few ingredients into the snacks you know and love, and it’s that behind-the-scenes creation that will be revealed on Unwrapped 2.0.

Premiering Saturday, Oct. 10 at 8|7c and hosted by Alfonso Ribeiro, this brand-new season will bring you inside the factories that turn out your favorite treats and show off the ins, outs and arounds of everything from colorful Dots and crimson Hot Tamales to cool mints and oversize soft pretzels. Find out what it takes to turn out just a single box or bag of your go-to munchies, and learn how many packages can be cranked out at one time.

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Competition-Inspired Cooking with Your Kids: Croque Monsieur 101

by in Recipes, Shows, September 22nd, 2015

croque monsieurThe Sandwich King, Jeff Mauro, was the guest judge for this week’s episode of Rachael Ray’s Kids Cook-Off. And, of course, our contestants had to win him over with amazing sandwiches during the first round. We were so sad to see Sabrina go home with her first attempt ever at a croque monsieur sandwich — but so impressed that she took a chance! If you’re like Sabrina, and never made this classic French sandwich, then here’s a little 101.

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