by Caitlyn Callegari in Recipes, October 13th, 2014
by Lawrence Bonk, October 13th, 2014
Now that it’s autumn, playful outdoor activities abound, such as apple picking. Though it’s fun, it can be difficult to figure out what to do with the surplus of apples you collect. But there’s a Meatless Monday solution to your predicament: put them to use in a fun, fresh dinner. After all, apples are for much more than just dessert! Bobby Flay’s Chopped Apple Salad with Toasted Walnuts, Blue Cheese and Pomegranate Vinaigrette from Food Network Magazine is a crisp and sweet treat for your Monday. In addition to the apples, ingredients like spinach, endive, walnuts and blue cheese give the salad a savory balance, so there’s a flavor for everyone.
This dish requires you to whip up the dressing as well as the salad. For the dressing, you’ll take the pomegranate molasses, vinegar, mustard, honey, and salt and pepper, and whisk them together. Then, slowly whisk in the olive oil until emulsified.
Then, for the salad, mix the apples, spinach, endive, walnuts and blue cheese together. Toss in the vinaigrette and add salt and pepper to season.
by Alia Akkam, October 13th, 2014
Sometimes you just want to eat a whole bunch of precious metals. Unfortunately, most restaurant menus are suspiciously devoid of menu items containing diamonds, gold or even platinum. They just want to hog all the treasure for themselves! One London eatery, however, is sharing in the wealth by introducing a burger that is literally covered in sweet, sweet gold.
Honky Tonk, an American-themed diner in London, just rolled out their Glamburger. Just how glam is it? Well, in addition to the buns being dipped in gold leaf, the whole thing is also topped with a gold-covered duck egg. Don’t worry. This gold is fully edible (so they say.) The patty itself is comprised of glamorous Kobe Wagyu beef and venison. Two animals meeting on the afterlife dinner plate isn’t quite enough, however. There’s also Iranian saffron-poached lobster and candied bacon in the mix. That’s four! It’s like a tasty zoo.
by Amy Reiter in Holidays, News, October 13th, 2014
Alaskan Coho salmon burgers and roasted monkfish steaks are mainstays of power lunches at Oceana, the upscale, marble-bedecked New York seafood shrine adjacent to iconic Rockefeller Center. Since 2006, executive chef Ben Pollinger has lured in diner...
by Maria Russo in Shows, October 12th, 2014
You love food, and you love Halloween. How can you satisfy both of your passions at once? No, not with fists full of bite-size candy bars you will sneak from that big bowl you’ve set by the door for trick-or-treaters. Or at least, that’s not the only way. You can also let your food-nerd flag fly proudly by dressing up — or dressing your kid up — in a food-themed Halloween costume (pictured above).
While you can certainly buy food-related costumes (cute ones, funny ones), any cook worth his or her salt knows that homemade is best. And if you’re hungry for ideas (no, really, stop with the chocolate bars), the Internet is filled with ideas — floating around like apples in a bowl, ripe for bobbing.
These egg and bacon costumes will let your kids show off their sunny-side-up attitudes, not to mention their love of cured meats. Food Network Magazine offers step-by-step instructions on these and other appetite-stirring creations.
by Maria Russo in Community, October 12th, 2014
From funny food puns to inventive plays on a key ingredient, Cutthroat Kitchen host Alton Brown will stop at nothing when it comes to dishing out appropriately themed sabotages to align with each round’s dish. On tonight’s all-new episode, he stayed true to his ways by forcing one chef to put a literal spin on coffee cake — something that’s traditionally made without coffee — by holding a tray of cups of coffee while cooking in Round 3. “Coffee and oysters will kill me,” judge Simon Majumdar said on the After-Show after learning that the drink played a part in the challenge. Sure enough, though, Alton knew this, and he noted that the terms of the sabotage included starting over should the contestant spill coffee into any element of the dish.
While this sabotage may seem daunting, it turns out that the competitor saddled with the test, Chef Alberico, took it in stride and was able to overcome it for ultimate glory. “The fact that he … was able to create a cake of any sort I think is really remarkable,” the judge explained looking back on the contest.
by Alia Akkam, October 12th, 2014
When it comes to food how-tos and good-to-know tricks of the culinary trade, your favorite Food Network stars and professional chefs are the ultimate resources, as they’ve collected years of on-the-job experience that will help you tackle the kitchen. Those industry secrets, like how to properly cook pasta, approach a recipe and ensure kitchen safety, are just what fans got when they clicked on this week’s Most Popular Pin of the Week: 100 Greatest Cooking Tips (of All Time!), Food Network Magazine’s collection of good-to-know snippets from leading culinary all-stars.
For more how-tos, visit Food Network’s Let’s Learn board on Pinterest.
Get the Chefs’ Secrets: 100 Greatest Cooking Tips (of All Time!) from Food Network Magazine
by Lawrence Bonk, October 12th, 2014
Sure, we love digging into brown rice bowls and plumping up our vegetable soups with barley, but there’s an array of other (sometimes obscure) good-for-us whole grains — from spelt to farro — we should be eating on the regular. Don’t...
by Amy Reiter in News, October 11th, 2014
What if you are desperately itching to get drunk but also wanting to chow down on a bowl of refreshing ice cream? You can’t just pour a bunch of booze into a half-eaten pint, as that would be absolutely disgusting. No, it looks like you’ll have to travel to Japan to taste what Häagen-Dazs has just brought to the table.
Häagen-Dazs Japan has just unveiled a booze-flavored ice cream dessert. The treat, called Antoinette, is made from “high-grade red wine” from Bordeaux, France. It also features a layer of plain frozen custard and, due to its cake-loving namesake, a pillowy layer of sponge cake.
by Maria Russo in Recipes, October 11th, 2014
How do you like your whisky? Neat? On the rocks? Do you prefer to bend it like Beckham?
Wait … what?
Yes, soccer star and global symbol of hotness David Beckham is now trying to do for premium liquor what he has done for men’s underwear: make it sexy for a desirable demographic (or perhaps make it desirable for a sexy demographic).
Beckham (hardly the first celebrity to link his name to a liquor brand) joined forces with British liquor giant Diageo and American Idol creator Simon Fuller (the man also responsible for bringing Beckham’s wife, Victoria, to fame via the Spice Girls) last week to launch Haig Club whisky at an event in Edinburgh, Scotland. The single-grain spirit is produced by Diageo-owned Scotch distillers House of Haig, Scotland’s oldest grain distillery, which traces its roots back to the 17th century.
No matter how filling a dinner you may have had or how committed you are to going to sleep at an early hour, sometimes when the clock strikes midnight, you find yourself awake and hungry again, and when the late-night cravings hit, it can take all things crunchy and salty or creamy and sweet to satisfy them — even for professional chefs. On this morning’s all-new episode of The Kitchen, the cast shared go-to recipes for midnight eats (find all of the recipes here), and recently FN Dish caught up with some of the co-hosts and other Food Network favorites to find out what eats they opt for in the middle of the night. From “potato-fried perfection” to “really good pizza” and “tropical fruit,” their answers my surprise you. Read on below to hear from Alex Guarnaschelli, Jeff Mauro, Sunny Anderson, Amanda Freitag and other stars, find out who admitted to eating what.
Aarón Sánchez: Wine and chocolate
Alex Guarnaschelli: It’s a tossup between a super-spicy fish taco, a hot dog with deep-fried bacon on it or a whole cake of any flavor — but it would have to be layered.