Candy Corn a Christmas Food? Well, Yes, Actually

by in News, December 4th, 2014

Candy Cane Candy CornCandy corn has always been kind of a fall thing, a delicious harvest-colored treat you gobble by the handful around Halloween until your teeth ache and your belly rebels. Yeah, we’ve all been there.

But now – teeth and belly objections aside — you don’t have to stop eating candy corn just because the seasons change. Candy corn can be a winter thing, too: Brach’s has just introduced a version that looks and tastes like Christmas.

Brach’s new Candy Cane Candy Corn features the familiar kernel shape, but swaps in green and red for the usual yellow and orange. Each kernel’s tip is green, its center is white and its base is red.

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Calabrian Chile Pasta — The Weekender

by in Recipes, December 4th, 2014

Calabrian Chile PastaI believe that everyone should know how to make a simple but delicious one-pot pasta dish. It needs to taste good, use only pantry and fridge basics, and dirty a minimal number of tools and utensils. Think boxed mac and cheese, only without the lurid orange powdered cheese.

The beauty of these one-pot pasta dishes is that that you use a minimal amount of water when cooking the pasta. You retain all the starch from the pasta in the pan, which makes for a luscious sauce, and you don’t have to wait 45 minutes for a gallon of water to come to a boil. Once the pasta is cooked, you add just a few ingredients, give it a good stir, and serve.

Currently, I’m most fond of Giada De Laurentiis’ approach to the one-pot pasta meal. Her Calabrian Chile Pasta cooks in no time and tastes amazing. You start with an inch of water in a high-sided saute pan. Once it boils, you add a pound of pasta and cook until it’s al dente (stirring regularly to determine whether it needs an additional splash of water).

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10 Recipes to Win Your Holiday Cookie Swap — Fall Fest

by in Holidays, Recipes, December 4th, 2014

Sugar CookiesIf ever there was a reason to preheat your oven, the holidays are it. Whether you’re setting cookies out for Santa, going in on a cookie swap or baking a batch for yourself, these 10 cookie recipes are a must.

1. If you’re looking for a butter-and-sugar staple to be iced and frosted, Alton’s Sugar Cookies (pictured above) is the most versatile recipe of all. Buttery, chewy and slightly crisp, each made-with-love cookie is the perfect canvas for all the candy cane, snowman and Christmas tree cutouts you can get your hands on.

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5 Edible Gifts Kids Can Make

by in Holidays, How-to, December 4th, 2014

The holiday season is upon us, and that means two things: plenty of celebratory eating and lots of gift giving (and receiving)! Why not combine the two with edible gifts? The experts in Food Network Kitchen came up with these five adorable edible gifts that are simple enough for kids to make themselves, with just a little supervision. Delegate appropriate tasks to the big kids and little kids, and get creative with the wrapping and decorations. When the kids proudly present their homemade treats to teachers, friends and relatives, they’ll learn that holiday gift giving is even more fun when you’ve made the gifts yourself.

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Sunny’s Cereal Confetti Cookies — 12 Days of Cookies

by in Holidays, December 4th, 2014

Sunny's Cereal Confetti Cookies 12 Days of CookiesIt’s time for 12 Days of Cookies, Food Network’s annual virtual cookie swap. Each day, visit us here on FN Dish for a peek at new holiday cookies, party-planning tips and top techniques from your favorite Food Network chefs for rolling, spooning, slicing, baking and decorating delicious sweet treats to give — or keep.

Sunny Anderson uses multicolored puffed rice cereal (she likes Fruity Pebbles!) to make these festive treats. They’ll spread nicely in the oven (so be sure to space them well apart), resulting in a crisp-on-the-outside and chewy-on-the-inside dessert.

Get Sunny’s Cereal Confetti Cookies recipe, and check out 12 Days of Cookies for dozens more recipes and holiday baking inspiration. Then, join the conversation: Tell us what you’re baking this season and what your all-time favorite cookie is. Read more

Why Is It So Much Easier to Spill Your Coffee Than Your Beer?

by in News, December 3rd, 2014

Spilled CoffeeDid you ever wonder why it’s way easier to spill your coffee — as all those stained shirtfronts will attest — than it is to spill your beer? No, it’s not because you take more care when carrying your beer or, as one YouTube commenter has suggested, because you drink your beer more quickly. At least, it’s not only for those reasons.

Turns out it’s because the beer foam — obviously absent from your coffee cup — has a damping effect when you stop short and slosh your pint of beer.

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The Ultimate Food Lover’s Holiday Wish List with Bobby Flay

by in Food Network Magazine, Shows, December 3rd, 2014

If you could dine at any restaurant in the States, where would you go? Forget the hyped-up neighborhood spots you’ve been wanting to check out. Think about the places you would cross the country for if you had the opportunity.

Start working on your culinary bucket list and tune in to Top 10 Restaurants with Food Network Magazine on Sunday, Dec. 21 at 9|8c to compare notes. Bobby Flay is host of the Food Network special and will reveal America’s must-try meals, coast to coast. In this drool-inducing countdown, the Iron Chef and restaurateur works his way from a small-town dive to a spot on the coast where diners sit above the clouds. He’ll guide you through the specialty dishes as well as the culture behind each restaurant. From a world-renowned nine-course meal to a backyard BBQ joint run by a 79-year-old pitmaster, you’ll have a hard time prioritizing the diverse list. Whether you go to taste an innovative, new way of cooking or to feast from a menu that hasn’t changed in decades, each pick on this list is sure to be an experience you’ll never forget.

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Alton’s Chocapocalypse Cookie — 12 Days of Cookies

by in Holidays, December 3rd, 2014

Chocapocalypse Cookie
12 Days of CookiesIt’s time for 12 Days of Cookies, Food Network’s annual virtual cookie swap. Each day, visit us here on FN Dish for a peek at new holiday cookies, party-planning tips and top techniques from your favorite Food Network chefs for rolling, spooning, slicing, baking and decorating delicious sweet treats to give — or keep.

Alton Brown uses four kinds of chocolate plus cocoa nibs to make his decadent cookies. The addition of chunks of chocolate and crunchy cocoa nibs to an already chocolate-filled batter will create a chewy and crunchy bite. The cookies might look a bit moist when they’re ready to come out of the oven, but as they cool they’ll be perfect for eating straight or as an ice cream sandwich.

Get Alton’s Chocapocalypse Cookie recipe, and check out 12 Days of Cookies for dozens more recipes and holiday baking inspiration. Then, join the conversation: Tell us what you’re baking this season and what your all-time favorite cookie is.

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Going Mad Over Meatballs — Chopped After Hours

by in Shows, December 2nd, 2014


When you think of the word “meatballs,” what comes to mind? It’s probably something different for everyone: It could be spaghetti and meatballs or Swedish meatballs, a meatball grinder or meatballs made with something other than beef or pork. On tonight’s episode of Chopped, the chefs face cooking meatballs out of their mystery baskets in every round. And the Chopped judges decided to get in on the fun, too, taking on the appetizer basket from the show on After Hours.

Faced with the ingredients lamb shanks, fresh ginger, baby leeks and one outlier, creme brulee, the judges have 30 minutes to make a meatball dish, but each one takes a very different direction. “We have no choice but to grind this stuff,” says Scott about the lamb shanks, which can take a long time to cook. But he turns on a dime when it comes time to cook, deciding to braise the lamb shanks to make a ragu with vegetarian “meatballs” made out of spinach, leeks and ricotta.

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Cupcake Toppers in 10 Minutes or Less

by in Holidays, December 2nd, 2014

By Ashley Rose

When it comes to the holidays, everyone tends to let loose a bit and go for the extra cupcake, so why not make them as memorable as you can? These simple cupcake toppers can be made in less than 10 minutes and are perfect for turning a homemade or store-bought cupcake into a dessert centerpiece. Read more