by Allison Milam in In Season, Recipes, October 9th, 2014
by Amy Reiter in News, October 9th, 2014
If you gauge the dawn of fall by when your first pumpkin spice latte of the season is sipped, there aren’t any limits your pumpkin spice intake. Amidst trips to the pumpkin patch, carving contests and all your other pumpkin-centric fall activities, these sweet pumpkin recipes should be on tap all season long:
1. You’ve never seen another pumpkin pie with looks this good. Gingersnap Pumpkin Pie with Ginger Cream (pictured above) receives a deeper sweetness from a just-ripe banana and an extra notch of spice from the cookies. Word to the wise: Don’t be stingy with the whipped cream.
2. The perks to a batch of Spiced Pumpkin-Raisin Cookies don’t stop with all that pumpkin spice goodness. These seriously moist treats come without eggs, making them vegan friendly.
by Maria Russo in Shows, October 8th, 2014
When you look at a leaf of lettuce, perhaps slightly wilted, what do you see? Uh, a leaf of lettuce, right? Maybe the makings of a salad or something to add a bit of crunch to your sandwich?
Artist Victor Nunes sees a warrior’s robe, a woman’s elegant frock or the twirling skirt of a dancer. He sees a variety of arresting hairdos, the leaves and branches of a tree reaching gracefully up to the sky.
For his “Faces” series, which he shares on Facebook, Nunes combines everyday objects — and often foods — with his whimsical line drawings to create wonderfully amusing images that encourage viewers to take a closer look at household items they may not generally glance at a second time.
by Maria Russo in Recipes, October 8th, 2014
“I don’t know what to say sometimes to these things,” judge Antonia Lofaso revealed to Alton Brown on the host’s After-Show after learning of a particularly shocking challenge that befell Chef Michael. Tonight’s all-new episode marked the preliminary heat in the first-ever Cutthroat Kitchen: Superstar Sabotage tournament featuring A-list chefs, so of course the sabotages proved to be as over the top as the crop of talent facing off in the kitchen.
After hearing that within the French toast offering Chef Michael gave her were slices of “crispy, old cheese bread” harvested from the top of French onion soup, Antonia was quick to understand, though not excited to admit, “That’s what I ate.” She also proclaimed that when it came to one chef being forced to simultaneously prepare a salmon dinner and walk on a treadmill, “There can’t be more.” Sure enough, however, Alton noted: “There’s always more. It’s Cutthroat Kitchen.” And then he revealed a critical station swap that would ultimately do in Chef Susan.
by Kelly Lanza, Oh So Beautiful Paper in Product Reviews, October 8th, 2014
The beauty of seasonal squash is that there are myriad varieties available, which means it’s nearly impossible to tire of it before autumn runs out. From hearty butternut squash and stuffable acorn squash to flat-shaped pattypan squash and golden spaghetti squash, there’s a kind to please every palate, and the ways to use each are seemingly endless. When it comes to spaghetti squash, its name suggests its likeness — spaghetti — although you have to open up the squash to get at the individual strings. Just halve the spaghetti squash lengthwise, then run your fork across the flesh to see it come apart into noodle-looking strands, which can be featured in much the same way pasta is. Read on below to get Food Network’s top-five spaghetti squash recipes to find classic and creative takes on this fall staple.
5. Spaghetti Squash Tostadas — Make a satisfying tostada filling by piling tender spaghetti squash, plus chipotle-scented roasted tomatoes and onions, atop a black bean base, and finish with cool sour cream and fresh cilantro on top.
4. Spaghetti Squash and Meatballs — Don’t be fooled by the look of this dish; there’s no pasta in sight, just a bed of roasted spaghetti squash topped with tomato-basil sauce and combination beef and pork meatballs.
by Sarah De Heer in Contests, October 7th, 2014
Pretzels, hot dogs, pizza and bagels — as healthy as you may eat on a daily basis, it’s pretty hard to deny the occasional indulgence in your favorite street food. Many cities are defined by their signature street-side treats, and I think most of us would be lying if we said we didn’t consider street food a guilty pleasure. Today I’ve rounded up my favorite stationery inspired by street food staples (like the card pictured above by Fish Cake Design) , so we can indulge even if a hot dog cart isn’t nearby.
by Ricky Smith in In Season, Recipes, October 7th, 2014
There’s something undeniably eye-catching about opening up a cookbook for the first time and feeling like the author has shared with you one of the most passionate parts of his or her life — including family roots, recipes and laughs about life. I’m talking about Aarti Sequeira‘s first cookbook, Aarti Paarti: An American Kitchen with an Indian Soul. So many Food Network fans first met Aarti when she won Season 6 of Food Network Star. Others were introduced to her when she hosted her first show, Aarti Party.
One of the most-approachable Indian-American cookbooks available today, the book is broken down into typical cookbook sections (including breakfast, salads, soups and stews, and dessert). There is also a section on chutneys. “Chutneys are a wonderful place to start for both new cooks and new-to-the-Subcontinent cooks because they either require no cooking at all or employ familiar cooking techniques,” Aarti shares. What makes this book stand apart are the anecdotes about how her mother and grandmother cooked these dishes — how they made exotic-sounding dishes sound familiar and comforting for their family. Before you get cooking, read Aarti’s introduction to common Indian spices — there’s no such thing as an intimidation factor in this book. FN Dish strongly suggests you read through the introduction, then run (not walk) to recipes for Eggs Poached in Tomato Sauce, Lasagna Cupcakes, Lucia-Lucica Fried Rice, Pregnancy Potatoes, Indian Street Corn, and Homemade “Magic Shell” with Garam Masala and Sea Salt.
You can buy a copy of Aarti Paarti: An American Kitchen with an Indian Soul here, or you can enter to win one for free from FN Dish. We’re giving five lucky, randomly selected readers each a copy of Aarti Paarti, and all you have to do to enter to win one is leave a comment below telling us your favorite recipe from Aarti (must include recipe URL). Need inspiration? Flip through her recipes here.
by Amy Reiter in News, October 7th, 2014
There are very few ingredients that can add to a dish what fresh fennel can add. It’s got a hint of sweetness, a nice crunch and a refreshing flavor. Known for being eaten raw as a palate cleanser at the end of a big Italian meal, it can be prepared or eaten just about any way you can imagine. Take these recipes, for example: roasted fennel in pasta, fennel salad and even a fennel slaw. Try out a few of these and before you know it you’ll be adding fennel into all kinds of things this fall.
Baked Penne with Fennel: When you think of creamy baked pasta, you don’t necessarily think of light flavors. But fennel can add the perfect soft flavor to just about anything — including this creamy baked penne. With pancetta, heavy cream and three different cheeses, the dish definitely benefits from the fennel’s subtle flavor.
by Maria Russo in Shows, October 6th, 2014
It’s not uncommon for parents, when they’re concerned about their kids missing them at school, to sneak a little note into the kids’ backpacks or special treat in their lunchboxes to cheer them up. But Li Ming, a stay-at-home mom in Singapore, has taken that concept to a whole new level with the elaborate bento boxes she makes for her two sons.
Ming says she “started bento-ing” in 2008, when her older son was in nursery school, and graduated to making the more involved, ultra-adorable charabens, or character bentos, when he began primary school in 2011. “He missed me terribly then and had problems adjusting to the longer hours at primary school. I started packing him charabens, along with lunch notes, hoping to cheer him up and let him feel my presence and love through them,” she explains on Bento, Monsters, the blog where she documents her bentos and offers recipes, tips and tutorials.
by Caitlyn Callegari in Recipes, October 6th, 2014
A tiki bar-style restaurant offering live music, Padre Rita Grill in South Padre Island, Texas, is just four years old, but already the owners, husband and wife Micheal and Cathy Laferty, are finding themselves inundated with debt. They looked to Robert Irvine and his Restaurant: Impossible team not only to transform the interior of their space from island-oriented to next-level nautical, but also to overhaul the menu, adding fresh flavors and coastal influences. Read on below to hear from Micheal and Cathy to find out how Padre Rita Grill is doing a few months after reopening.
Micheal and his employees alike are pleased to be rid of the salad bar that was previously in their restaurant, as Cathy explains: “I believe the staff is very happy about not having the salad bar to deal with. It was a daily issue [in terms of] cleaning and keeping [it] filled, and they each voiced their dislike of the duty.”
Monday tends to be the busiest day of the week, so if you’re aiming to make a satisfying dish in a short amount of time, Giada De Laurentiis’ Creamy Baked Fettuccine with Asiago and Thyme might be just what you’re looking for. It takes only 35 minutes to both prepare and cook, but the short time doesn’t detract from its heartiness or taste. The Asiago and thyme components give the dish a kick of unexpected and pungent flavor that’s accentuated by the crispy texture once baked.
To prepare your meal like Giada does, bring salted water to a boil over high heat. Put in the pasta and cook until it’s tender, stirring occasionally. When you drain the pasta, save a cup of the pasta cooking liquid. Next, put the Asiago, creme fraiche, Parmesan, thyme, salt, pepper, pasta and the pasta cooking liquid in a large bowl. Lightly mix until the pasta is coated and ingredients are combined. Put the pasta in a buttered baking dish and distribute the remaining Asiago over the top. Bake until golden.