Burger Bash 2013 Winners: Guy Fieri and Josh Capon

by in Events, October 19th, 2013

YouTube Preview ImageHundreds gathered at this year’s New York City Wine & Food Festival‘s Blue Moon Burger Bash on Pier 92 to taste 27 different iterations of burgers, ranging from the classic to the over-the-top. But for the first time in the Burger Bash’s history, two chefs shared the most coveted prize of People’s Choice: Guy Fieri and Josh Capon. Judges’ Favorite went to Paul Denamiel of Le Rivage for his French Onion Soup Burger. Guy’s burger was a multi-layered comfort food smorgasbord that Guy himself claimed contained 22 ingredients. It drew a never-ending line of patrons who ultimately voted it as their top pick.

FN Dish was at the event to take in all the sights, sounds and aromas. Watch the video above to see what went down and read on for more details on Guy’s and Josh’s winning burgers and ones from Bobby Flay and Marc Murphy.

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How to Bake Vegan Vanilla Cupcakes

by in Uncategorized, October 19th, 2013

vegan cupcake
Vegan recipes may seem daunting, but a few simple ingredient swaps are all it takes to make a delectable dessert without any dairy or eggs.

Vegan Vanilla Bean Cupcakes
Makes 18

Cupcakes:
¾ cup maple syrup
¼ cup canola oil
¼ cup unsweetened apple...

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Beyond Tricks and Treats: Savory Recipes for Halloween

by in Holidays, Recipes, October 19th, 2013

Ghostini with Bloody Murder Sundried Tomato TapenadeFor kids — and kids at heart — Halloween may mean just one thing: candy. But beyond all things chocolate-covered and caramel-filled there lies an entire array of savory eats and drinks to celebrate this spooky holiday. Whether you’re hosting a fright night bash with friends or simply entertaining fellow moms and dads before trick-or-treating begins, opt for Halloween-inspired bites to set the theme. Check out a few of Food Network’s favorite party-ready recipes below, then tell FN Dish in the comments what you’re serving at your Halloween party.

Just as the party’s starting, put out a platter of Ghostinis with Bloody Murder Sun-Dried Tomato Tapenade (pictured above) from Food Network Kitchens. Just like traditional crostini, these toasts are served with a blend of sun-dried tomatoes, kalamata olives and capers, but the bread is cut into ghosts to achieve an eerie effect. This fuss-free appetizer can be eaten with your hands, so it guarantees a relaxed, mingle-friendly atmosphere all night long.

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Robert Irvine Celebrates Barbecue and Blues at NYC Wine and Food Festival

by in Events, October 19th, 2013

Smo-ConesGuests could smell the sweet, smoky scent of barbecue well before they could see it as they made their way into the depths of New York City’s Hudson Hotel on Friday night. More than 15 chefs and restaurateurs from the Big Apple and beyond gathered on day two of the 2013 New York City Wine & Food Festival, all to celebrate Thrillist’s Barbecue & The Blues, hosted by Food Network’s own restaurant reviver, Robert Irvine.

BBQ CannelloniRobert led his fellow masters of meat with an offering that was anything but common to true ‘cue enthusiasts. He presented BBQ Cannelloni (pictured right): rolled sheets of pasta that were filled with ricotta cheese and a combination of beef cheek, brisket and oxtail, then topped with tomato chutney and finished with barbecue powder. “That’s sexy food,” Robert told FN Dish at the event, the fourth of its kind since the festival’s inception six years ago. “Everybody else is doing brisket …. We took that and took it in a different direction.”

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Guy Fieri Dishes on His New Show, Guy’s Grocery Games, in a Facebook Chat with Fans

by in Shows, October 18th, 2013

Guy FieriEarlier this week, FN Dish caught up with Guy Fieri for a Facebook chat before Guy’s Grocery Games premieres this Sunday at 8pm/7c. The brand-new show puts chefs in real-life grocery shopping situations and challenges them to cook meals in a real supermarket — for a chance to win up to $20,000. Guy answered questions about the competition, the show’s concept and the various challenges, and he also revealed some fun details about himself.

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Veggies on the Down-Low

by in Family, October 18th, 2013

Veggies on the Down-LowKids aren’t always wild about veggies as a side dish. So I try and add diced or pureed veggies to everything I can, including main dishes like meatloaf and desserts like brownies. Or take this pasta dish: It’s rigatoni with meatballs, but I added diced red peppers during the last minute of cooking. Then I slathered on the marinara sauce and meatballs (cooked separately). With all the chunks of sweet tomatoes incorporated into the sauce, the kids didn’t even notice the peppers. But they did get a boost of vitamin C.

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Easy Pasta e Fagioli Soup

by in Uncategorized, October 18th, 2013

pasta e fagioli
Talk about comfort food. Pasta e fagioli is an Italian dish that literally means “pasta and beans.” Once considered a peasant dish because it consisted only of inexpensive ingredients, the Italian staple has countless variations. Many re...

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Fleuri’s Curry Lentil Soup — The Weekender

by in In Season, October 18th, 2013

Fleuri's Curry Lentil Soup - The WeekenderI’ve worked from home full time for just over two years now. Other than the inevitable occasional stir-craziness, I love everything about reporting to my little home office each day. Truly the only thing I really struggle with is what to eat for lunch each day.

During the warmer season, it’s easy enough to throw together a salad as my midday meal. Once the days start to cool, however, a giant serving of crunchy greens is the very last thing I want. That’s when I put operation soup into effect.

On Sunday afternoon, I make a pot of soup that I can eat from all week long. Then I can scoop a bowlful out each day at about 1pm. Paired with a few crackers or a piece of toast, it makes lunchtime so much easier.

I like to go for vegetable-based soups for these lunchtime meals because they hold up well during the course of the week. Split peas are good, as are roasted pumpkin with coconut milk soups. Right now, my heart belongs to Fleuri’s Curry Lentil Soup from Rachael Ray. It’s creamy, it keeps like a dream and it’s just perfect for The Weekender.

Before you start cooking, read these tips

15 Ways to Use Up Whole-Grain Bread

by in Uncategorized, October 18th, 2013

whole-grain loaf
Got a fabulous loaf of bread that’s just a smidge past its prime? It’s heartbreaking to consider throwing away day-old bread (even several-days-old bread), especially when the whole-grain varieties boast loads of B vitamins and fiber. Ha...

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What to Watch: Hanson on Cupcake Wars and the Premiere of Guy’s Grocery Games

by in Shows, October 18th, 2013

HansonThis Saturday, watch Amy Thielen take a road trip through Madison, Wis., and later tune in to see the Hanson brothers judge the competition on Cupcake Wars. On Sunday, start off the morning with five dollar-stretching recipes from Rachael Ray. In the evening it’s the premiere of Guy’s Grocery Games, part game show and part cooking competition all in the aisles of a supermarket. Afterward, tune in to Halloween Wars, where the remaining teams take inspiration from the swamp to create eerie creatures. And then it’s a new episode of Cutthroat Kitchen, where you never know what sabotage will come next.

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