Tag: All Posts

Best 5 Doughnut Recipes

by in Recipes, August 30th, 2014

Italian DoughnutsWhether you’re craving a treat to pair with your morning cup of coffee or you want to indulge in a comforting dessert, look to doughnuts to satisfy your sweet tooth once and for all. These tried-and-true beauties are endlessly versatile, and while you may have enjoyed them only from the local bakery, they’re indeed possible to master at home. Start with a classic recipe for the batter, then dress up the doughnuts with cinnamon-sugar coatings, rich frostings or simple syrups for dipping. Check out Food Network’s top-five doughnut recipes below to find sweet inspiration from The Pioneer Woman, Ina Garten, Giada De Laurentiis and more Food Network chefs.

5. Apple Cider Doughnuts — Think of these easy-to-make doughnuts as dressed-up versions of the ones you likely enjoyed at the apple orchard. They’re laced with cinnamon and freshly made applesauce, and they boast a sweetened apple cider glaze.

4. Homemade Glazed Doughnuts — Follow The Pioneer Woman’s lead and let the batter chill overnight before frying it into doughnuts and doughnut holes. Once they’re ready, Ree Drummond dips them into a comforting vanilla glaze for tried-and-true results.

Get the top three recipes

Win Summer While You Still Can

by in How-to, In Season, August 29th, 2014

Win Summer While You Still CanLabor Day weekend marks the unofficial end of summer, and next Tuesday will be a little bit sad even for those of us who are not going back to school. So take full advantage of these last few days and send your summer off on a winning note. If you haven’t made these watermelon tequila shot skewers yet, now’s the time. Eat as much fresh corn and zucchini as you possibly can. Host a last-minute barbecue with tips for super-fast grilling. Or savor summer memories with these nostalgic tastes.

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Pork Chops with Georgia Peach BBQ Sauce — Down-Home Comfort

by in Recipes, August 29th, 2014

Pork Chops with Georgia Peach BBQ SauceWhen I was a child my grandfather would sometimes barbecue a whole hog to mark the end of summer. He was a honest-to-goodness country boy and knew what he was doing with a pig and a pit. The huge beast was split and slowly cooked on a metal grate set over a pit of gray cement blocks above glowing embers. My grandfather would make a basting mop out of a bent pecan branch and white cotton rags, patiently basting the pig with a potent broth of vinegar and salt, letting heat and smoke slowly transform that pig into our Labor Day feast. My sister, the cousins and I would run around in the nearby yard, begging to stir the coals or add split pieces of oak, absolutely anything to be near this unusual scene that utterly transfixed us. To this day, I can close my eyes and hear the sizzle of the fat as it dripped on the white-hot coals.

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A Mouthful of Stars — Off the Shelf

by in Books, August 29th, 2014

A Mouthful of Stars CookbookPack your bags and grab a fork, because this week you’re heading on a trip around the world with Kim Sunée’s new book, A Mouthful of Stars. Part travel diary and part cookbook, A Mouthful of Stars covers a vast and intriguing amount of ground in its pages. It also offers up an impressive and delectable selection of food from Sunée’s favorite destinations.

The chapters are broken down into location themes, but you won’t simply find the usual suspect destinations in A Mouthful of Stars. Instead, Sunée takes you on what really feels like a personal guided tour of her favorite international (and a few domestic) food spots. Chapter one takes you to Seoul; chapter two whisks you off to North Africa, India and Mexico.

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Scientists Seek to Determine the Best Cheese to Put on Your Pizza

by in News, August 28th, 2014

Best Cheese to Put on Your PizzaAside from the regional pizza wars that periodically flare up like the flames of a brick oven and the occasional eating-method controversy, most of us probably don’t pause too often to carefully consider our pizza. We just enjoy it. But a research team has recently taken a good hard look at the various cheeses with which we may top our pies in an attempt to pinpoint — with scientific precision — which of them performs best during baking.

In a new study published in the Journal of Food Science, chemical and materials engineering professor Bryony James and her team at the University of Auckland in New Zealand evaluated the performance of seven different cheeses — mozzarella, cheddar, Colby, Edam, Emmental, Gruyere and provolone — in terms of composition and functionality, using a new technique to assess differences in the way they browned and blistered when baked on pizza.

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Bologna the Beautiful

by in News, August 28th, 2014

Bologna the BeautifulBologna is coming back. Not even ironically. I know this because when I say “bologna sandwich” within earshot of my colleagues*, a lot of feelings come out. And nothing goes better with feelings than garlicky, pink meat circles.

A recent bologna poll I conducted** yielded nearly unanimous “yays and a bunch of exclamation points.” One colleague said “aw,” as if spying an infant hamster sleeping in a sugar bowl. But just because bologna gives us a distant expression and makes us talk in past tense doesn’t mean it’s stuck back there.

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Day-Off Desserts for Labor Day — Summer Soiree

by in Holidays, August 28th, 2014

Labor Day DessertsWith the backyard barbecues, shoeless picnics and pool parties of the Labor Day long weekend comes the realization that summer is, all of a sudden, coming to a close. Soon enough, we’ll be trading sandals for socks, summer camp for school and iced coffee for the hot stuff. Rather than wallowing in the end-of-summer blues, think of it as an excuse to end the season on a sweet note with Food Network’s collection of Labor Day desserts.

While we’re still hauling blueberries home by the crateful, spare two cups for Food Network Magazine’s Blueberry Cheesecake Galette (bottom right). Coupled with a smooth, slightly sweet cream cheese layer, juicier-than-ever berries burst open with pent-up lusciousness when they’re popped into the oven.

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Caption It: Rachael vs. Guy: Kids Cook-Off Gets Sandwiched

by in Shows, August 28th, 2014
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Jeff Mauro on Rachael vs. Guy: Kids Cook-Off
On this week’s Rachael vs. Guy: Kids Cook-Off, Sandwich King and The Kitchen co-host Jeff Mauro stops by to judge the kids’ creations, which have been inspired by some classic sandwiches. As the sandwich expert, Jeff knows a thing or two about what makes a good handheld meal: the ratio of bread to filling, the flavor, the ease of eating, etc. Now he’s looking to see how they’ve translated that to the plate. But will the kids be able to meet his high expectations, or will they let their nerves get the better of them?

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6 Peanut Butter for Breakfast Recipes

by in Recipes, August 28th, 2014

Peanut ButterIt’s almost time to pack the kids up for school again, and that means making mounds of school lunches. But PB&J sandwiches can take you only so far. For a new twist on a classic ingredient that kids and adults love, look no further than the Peanut Butter series on FN Dish. For the next four weeks, we’ll be giving you inventive recipes that let you incorporate peanut butter into all your meals — from breakfast to dessert — for the entire family. We’re starting with the most-important meal of the day: breakfast.

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Restaurant Revisited: No Laughing Matter at Uncle Andy’s Diner

by in Shows, August 27th, 2014

Robert Irvine on Restaurant: ImpossibleWhile Robert Irvine is no stranger to unusual and unfortunate scenes after years of Restaurant: Impossible missions, nothing could have prepared him for what he saw when he pulled up to Portland, Maine’s Uncle Andy’s Diner: owner Dennis Fogg dressed in an ape costume with a poster advertising his business. “He’s just trying to get people’s attention,” Tina Fogg, Dennis’ wife and the co-owner, explained to Robert. When Dennis isn’t turning heads at the restaurant, he’s performing as a standup comedian, but as Robert explains of Uncle Andy’s, “I can see that Dennis likes to joke around, but what I see in front of me is no laughing matter.” He had only two days to work and a $10,000 budget to overhaul the interior at the family-run restaurant, rework the eatery’s menu and improve Dennis’ professional demeanor while working. Read on below to hear from Dennis and find out how his business was faring a few months after Robert’s intervention.

“They are, right off the hook, four to five times better than before Restaurant: Impossible,” Dennis says of the financials at Uncle Andy’s. He adds that in order to accommodate larger parties, “We installed booths to increase seating by 15.”

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