by Foodlets in Family, November 4th, 2014
by Sara Levine in Holidays, Restaurants, November 4th, 2014
I’ll admit it: I’m late to the slow-cooker party. But in my defense, I could never seem to find a slow-cooker recipe that doesn’t involve a packet of onion soup mix, gravy mix or can of soup — until now. Behold, five delicious, real-food dinner recipes that politely cook themselves over the course of an afternoon. Now that’s something to celebrate.
A vegetarian dish that’s as healthy as it is hearty? We’re sold on this one (pictured above) full of carrots, cremini mushrooms and Parmesan cheese.
As a mom of four small kids, I like meals that are simple, inexpensive and versatile. That’s why this one is a staple in our house. Any cut of pork will do, and slathering it with a mustard-based sauce before cooking gives it just the right amount of flavor. Add BBQ sauce, use it for tacos, sandwiches or whatever you (and the kids) like.
by Maria Russo in Food Network Chef, Shows, November 4th, 2014
Would you try turkey-flavored ice cream? Salted Caramel Thanksgiving Turkey, to be exact – made with turkey-fat caramel and speckled with fried-turkey skin brittle? Bacon has already crossed over into dessert territory, and now at one adventurous ice cream shop, poultry is getting in the game.
This month at Portland’s Salt & Straw, the Thanksgiving feast has been reimagined as a five-course menu of ice cream flavors. Co-owner Tyler Malek and R&D manager Kat Whitehead fine-tuned their seasonal flavors for months, and when FN Dish visited Portland over the summer, they gave us a sneak peek at the process of turning the classic holiday meal into a sweet, creamy flight. Read more
by Maria Russo in Holidays, Recipes, November 4th, 2014
It was barely one year ago that fans welcomed Damaris Phillips — the winner of Food Network Star, Season 9 — into the Food Network family when she premiered her brand-new series, Southern at Heart (airing Sundays at 12|11c). Now this Kentucky-born chef is back with a third helping of her show, and this time it’s going to be focused more on what she calls “cooking from the heart.” FN Dish recently caught up with Damaris to find out more about the culinary passions she’s bringing to Southern at Heart and learn what kinds of recipes she’s excited to show off. Read on below for an exclusive interview with Damaris as she talks Season 3 of her series and reveals the must-haves of a classic Southern feast.
Congratulations on a third season! What are you most looking forward to as the episodes roll out?
Damaris Phillips: So this season at the end of all the recipes, where I talk about having a dinner party or I talk about having Christmas with my family, or I talk about going on a date with my gentleman, instead of just talking about those, we’ve invited people to see those at the end of each of the shows. So I’m really excited because every person that I love is on the show. So when I talk about cooking from the heart, these are the people that I cook for, and it is magical to see them on television and see from the outside so you can appreciate those people that you love so much.
by Maria Russo in Shows, November 3rd, 2014
One of the trickiest parts of pulling off Thanksgiving dinner is ensuring that each of the (many, many) components of the meal are ready to eat — and are warm — at the same time. For many, deciding when and how to delegate the precious oven and stove spaces becomes a puzzle as they make mental notes of how long the turkey ought to rest, how quickly water can boil for the potatoes and at what temperature the rolls should bake. This year, however, with the help of Ina Garten, the ever-together hostess, you can tackle one key element of the feast ahead of time: mashed potatoes.
The success of mashed potatoes depends on a super-creamy finished product, and sure enough, when you follow Ina’s boil-and-bake method for her make-ahead Goat Cheese Mashed Potatoes from Food Network Magazine, pictured above, the results are soft, smooth spuds. Instead of simply mashing potatoes and letting them rest until dinner — which would likely cause them to turn tough — she assembles the rich, cheesy dish up to three days in advance, refrigerates it, then bakes it with a Parmesan cheese topping before eating.
by Amy Reiter in News, November 3rd, 2014
When Robert Irvine arrived at Papa C’s Eastside Cafe, the family drama he discovered was unlike that at any other restaurant he’s visited in nine seasons of Restaurant: Impossible. Owner Sal Cimino and his three sons, Sal Jr., Justin and Rick, work at the business together, though much of what they do involves yelling and arguing. It was up to Robert and his team to mend the frayed family dynamic at Papa C’s and overhaul the menu and interior there to reflect a contemporary eatery. Read on below to hear from Sal and find out how his restaurant is doing today.
“The restaurant is doing much better,” Sal reveals of Papa C’s Eastside Cafe. “Revenue is up about 20 percent, and we are now closed on Mondays.”
by Caitlyn Callegari in Recipes, November 3rd, 2014
It may be said — by those who like to make such pronouncements — that the world is divided into two kinds of people: those who like white chocolate and those who passionately argue that it has no business calling itself chocolate at all.
Is there any way to bridge the divide? Well, maybe. Here are a few white chocolate facts perhaps we can all agree on:
1. Some countries don’t classify white chocolate as chocolate – because it contains no cocoa solids.
2. In particular, it does not contain chocolate liquor, the pure product made from the ground or melted center, or nib, of the cocoa bean that gives dark and milk chocolate their chocolatey taste.
3. It does, however, contain cocoa butter, along with milk solids, sugar, lecithin and flavorings, like vanilla.
by Caitlyn Callegari in Holidays, Recipes, November 3rd, 2014
Sometimes, you just want to keep it simple on Monday. With The Pioneer Woman’s Butternut Squash and Kale Stir-Fry, two popular ingredients of the moment — kale and butternut squash — are really all it takes to make your meal filling and flavorful. So for this Meatless Monday, you’ll get an easy dose of vitamins without feeling like you’re sacrificing taste or time. An added bonus to this dish? Its vibrant colors that make it just as good to look at as it is to eat.
First you’ll heat butter and olive oil in a large skillet over high heat. Then add the squash, seasoning it with salt, chili powder and pepper. Cook the squash, turning it with a spatula, until it’s deep golden brown and tender. Then take it out and set it aside on a plate.
Melt the remaining butter in the skillet over medium-high heat and add the kale. Toss the kale and let it cook for about 3 or 4 minutes. Then add in the squash and toss it together with the kale.
by Maria Russo in Shows, November 2nd, 2014
There’s no denying it, Thanksgiving can be a hectic holiday. If you’re longing for a new homemade recipe to add to your menu, then we’ve got the perfect solution. This year, leave those canned rolls on the store shelves. Yeast Rolls are the ideal authentic side dish that you can prepare intermittently as you’re doing the important prep work for the more-intricate dishes like the turkey. The appeal of this dish goes beyond its minimal degree of attentiveness; while you’re letting the Yeast Rolls do their thing, the nostalgic and delightful aroma of yeast will waft through your kitchen, making everyone feel at home at your Thanksgiving feast.
by Amy Reiter in News, November 2nd, 2014
Since Cutthroat Kitchen judges are secluded from all aspects of competition, they’re not privy to the diabolical sabotages that befall contestants, which means that when they receive a plate before them, they don’t know what inferior ingredients went into the dish or under what conditions it was made. On tonight’s all-new episode, host Alton Brown saw the power of that unawareness when judge Simon Majumdar enthusiastically tasted one chef’s ice cream sandwich offering.
A Round 3 sabotage forced Chef Krystal to try her hands — literally — at homemade ice cream, and unbeknownst to Simon, he tasted her version of a chilled treat that she made using the salt-and-ice shake method. “Her ice cream actually was pretty good,” Simon conceded to Alton on the host’s After-Show after reflecting on Chef Krystal’s dish. “It was just very sweet.” Alton told him simply that when it comes to Simon’s willingness to taste the mystery dishes in front of him, “I learned that you’ll eat anything with sprinkles on it,” to which the judge did not contest.
Anyone going hungry (like, really, really hungry) to watch a Charlotte Hornets game at the basketball team’s home stadium, Time Warner Cable Arena, might want to take a pocketful of cash.
The arena’s executive chef, Aaron Cox, has introduced some fancy new food items he presumably hopes will be a slam dunk with fans this season, including a Buffalo bacon corn dog and an in-house-smoked brisket sandwich, SB Nation reports.