by Allison Milam in Recipes, October 15th, 2015
by Allison Milam in Recipes, October 15th, 2015
If you’ve ever made, say, a pumpkin pie at home, odds are you didn’t get your pumpkin fresh from the patch. Pure pumpkin puree exists in canned form, making it one of the most-convenient ways to get your pumpkin fix all season (and, arguably, all year) long. This fall, however, we’re celebrating the season by bringing fresh pumpkin into our recipes. Whether it’s for dinner or dessert, these recipes use pumpkin for a whole lot more than carving.
Whether you serve it for Halloween, Thanksgiving or any kind of fall party, Food Network Magazine’s Pumpkin Queso Fundido (pictured above) is the party-starting appetizer of your dreams. Use a roasted sugar pumpkin as your dip bowl and each scoop of this gooey, cheesy dip will take morsels of cooked pumpkin along with it.
by Maria Russo in Food Network Chef, Shows, October 15th, 2015
What can’t cauliflower do? With its ability to transform into any number of forms, unassuming cauliflower is a veggie with serious superpowers. It can be fried, pureed, mashed, roasted and more, all with a flavor that feels more indulgent than the vegetable truly is. Now that this hearty and versatile vegetable is in season, use it as a stand-in for some of your favorites, whether it’s as an appetizer, a side dish or a main.
Nibbling chicken wings off the bone is an American pastime that isn’t going anywhere, but Food Network Kitchen has developed a no-meat version of the bar and party snack that everyone can dig into. Whether you’re a vegetarian or not, Buffalo Cauliflower with Blue Cheese Sauce (pictured above) is sure to please, with a spicy Buffalo coating and a cool, creamy blue cheese dipping sauce. Plus, it comes with a fraction of the calories and fat of Buffalo wings.
by Joseph Erdos in Shows, October 14th, 2015
Patricia Heaton, the TV sitcom mom you know and love from Everybody Loves Raymond and The Middle, is known among her friends and family for throwing welcoming, enjoyable parties — and beginning this fall, you’re invited to attend them. On her brand-new series, Patricia Heaton Parties, premiering Saturday, Oct. 24 at 12|11c, Patricia is welcoming viewers into her kitchen for a look at how she serves up simple yet craveable bites ideal for entertaining, all while enjoying herself with guests, including several of her co-stars on The Middle.
Just in time for the premiere, FN Dish caught up with Patricia to find out more about her penchant for giving parties and her strategy for stress-free party planning. Read on below for an exclusive interview with Patricia to see what two must-haves are always on the menu at her house and learn how her former Everybody Loves Raymond character, Debra Barone, has influenced her in the kitchen.
What can fans expect from your brand-new series?
Patricia Heaton: I’m really excited to have my fans join me for casual get-togethers with my friends and family. I’ll be sharing recipes that are easy and delicious.
What are you most excited about showing viewers and inspiring in them?
PH: I think it’s easy to be intimidated by the idea of cooking for guests. A great way to dip your toe into the water is inviting people over for cocktails and appetizers — casual and fun.
by Amy Reiter in News, Restaurants, October 14th, 2015
This 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 one recruit has to be eliminated in each episode. Last week Chris Soules screwed up his chances by presenting Anne with a salad that not only had an unappetizing name, but was also unpalatable; in the elimination challenge, his lack of egg-frying skills did him in. This week one of the recruits who has just barely hung on in the competition got the boot from Boot Camp. FN Dish has the exclusive exit interview with tonight’s eliminated recruit.
SPOILER ALERT: Read on to find out who went home.
by Andrea Strong in Restaurants, October 14th, 2015
Whoa. Did the whole restaurant-hospitality pricing structure just get completely upended while we were all innocently going about our usual business? Maybe.
On Wednesday, New York City restaurateur and Union Square Hospitality Group CEO Danny Meyer, whose 13 renowned eateries include Union Square Cafe, Gramercy Tavern, The Modern and Maialino, announced that he will eliminate tipping altogether at all of his establishments. The move is to better compensate those not only serving diners their food, but also those cooking the meals, washing the dishes and making the dining experience possible in myriad unseen ways.
In an open letter posted online, Meyer said that, after a company-wide “robust conversation” about opportunities for career advancement across the 1,800-employee organization, it became apparent that “a major obstacle in this endeavor is the practice of tipping.
by Maria Russo in Events, News, October 14th, 2015
3 of a Kind checks out three places across the country to try something cool, new and delicious.
Veggie burgers used to be a kind of culinary punishment for vegetarians — doormat-like in texture, these flavorless discs of smashed vegetables were not truly suitable for human consumption. Not anymore. With an increased interest in vegetable-centric fare, even carnivores are craving veggie patties, and chefs are answering the call with hearty two-handed burgers that are true meatless marvels.
Black Tap Craft Burgers & Beer, New York City
Chef and partner Joe Isidori loves falafel so much that he’s turned it into his burger joint’s most-popular vegetarian item. “Falafel is one of my NYC comfort foods! I came up with this recipe as a young cook living in Miami and missed my NYC favorites,” he explains. “So I figured I would just make it since I couldn’t find it down there. The recipe is inspired by a Parisian recipe. Basically most recipes are chickpeas with some herbs. Ours is mostly herbs with chickpea to help bind it. We make it fresh every day and will only serve a limited amount. We sell out almost every day.” The Falafel Burger is served on a Martin’s Potato Roll, slathered in tahini and topped with pickled onions, briny Greek feta and creamy hummus.
by Maria Russo in Food Network Chef, Shows, October 13th, 2015
The crunchy and colorful leaves, the cozy sweaters, the pumpkin spice lattes — there are many reasons to love fall. But perhaps the best reason of all is that it means the arrival of one of the culinary industry’s most-anticipated events: the annual New York City Wine & Food Festival. Each October your favorite Food Network chefs converge upon the Big Apple for a four-day celebration of all things food and drink, from the cheesiest, juiciest burgers and the most-succulent barbecue to craveable tacos and a seemingly never-ending supply of meat.
This year’s festival kicks off Thursday, Oct. 15, and will run through Sunday, Oct. 18. FN Dish will be on hand all weekend long to join A-list stars, like Rachael Ray, Giada De Laurentiis, Bobby Flay, Robert Irvine and more, as they mingle with fans at walk-around tastings, late-night bashes and jam-packed demos alike. If you can’t make it to New York this weekend to take in the parties for yourself, stay tuned to FN Dish for continued coverage of the action, or search the hashtag #NYCWFF to see what’s going down.
by Samantha Seneviratne in Recipes, October 13th, 2015
For the past 11 seasons of Restaurant: Impossible, Robert Irvine has given seemingly hopeless restaurateurs second chances at success, completing dream transformations, both within the four walls of the eateries and beyond, as he’s worked with owners to evolve their business savvy. On the brand-new season of Restaurant: Impossible Ambush, he’ll do all of that again — but this time, the owners don’t know he’s coming.
Premiering Thursday, Oct. 22 at 9|8c, Restaurant: Impossible Ambush will show what happens when Robert and his team drop by unannounced, all set to take over an unsuspecting owner’s business, and what results simply cannot be anticipated. From pure elation to downright dissatisfaction, the reactions to Robert’s impromptu renovations are as variable as the issues plaguing the failing eateries. If you thought that owners were shocked — and perhaps a bit annoyed — by Robert’s advice even when they requested it, imagine what might ensue when he shows up without an invitation.
Just in time for this month’s premiere, Robert gave FN Dish an insider’s look at what’s ahead on Ambush. Read on below for an exclusive interview with the host and find out what he wants to say to the stubborn owners he’s met along the way.
What can fans expect from the Ambush renovations? How are these episodes different than past Restaurant: Impossible shows?
Robert Irvine: Crazy! For 11 seasons [of] Restaurant: Impossible, the viewers knew that the guests, or the people I was going to help, knew I was coming. I was the only one that didn’t know where I was going. Season 12 Ambush, let me tell you, they have no idea I’m coming, and I have no idea where I’m going. And what happens when I walk in the door truly is up to them: how they react, how I speak to them, how they lose their cool. And do they want me there? That’s the big question. … I’ve got to tell you, it’s not like any other Restaurant: Impossible we have ever, ever done. It’s exciting. It is gripping. It’s chilling. It’s nail-biting. And you’ll never know what’s going to happen, ’cause every turn is something different.
My first encounter with Boston cream pie was in doughnut form when I was in middle school. My best friend Melissa’s family had a standing Saturday doughnut-breakfast policy. It was one of my favorite parts about sleeping over her place on Friday night. Her parents would go out early Saturday morning and bring the treats back for us. While they drank coffee, we ate doughnuts in our pajamas. I always chose Boston cream and I always wished I could eat more than one.
There is something so magical about the Boston cream combination: cool, creamy custard nestled in fluffy cake and topped with bittersweet chocolate. It’s the perfect dessert for the indecisive. Chocolate, vanilla, cake and custard all wrapped up in one. It’s a genius invention.