Tag: All Posts

9 After-School Snacks: From Super Simple to Deliciously Decadent

by in Family, September 22nd, 2014

9 After-School SnacksKids may be ravenous when they come home from school, but not all kids’ snacks are created equal. From easy-to-make treats to more-of-a-commitment (and totally worth it) eats, these are our favorite after-school snacks — not too filling but satisfying enough to hold even the hungriest kids over until dinnertime.

Super Simple:

Oatmeal-Chocolate Snack Cakes: Just sweet enough to satisfy, these cakey bars are full of hearty whole oats. Bonus: The recipe is so simple that kids can make a big batch themselves to enjoy all week long.

Peaches and Creamsicles: Even though school’s back in session, most afternoons are still warm enough to welcome a homemade Popsicle. Our favorite hot-weather treat is made with fresh peaches (or strawberries), pure vanilla and just a bit of rich and creamy half-and-half.

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Restaurant Menus Get Lean and Mean

by in News, September 22nd, 2014

Restaurant Menus Get LeanJust a few years ago, you’d frequently find yourself, after being seated at a restaurant, perusing a menu the length of War and Peace, its pages packed with offerings borrowing from a host of cultures and cuisines, yet customized (not to say watered down) to suit American palates.

Eateries tried give us everything. But what they really gave us, we have since collectively decided, was entirely too much. And as we Americans became more food savvy, we began to suspect that restaurants, in trying to do so many things, were likely not doing any of them particularly well.
According to The Washington Post’s Wonkblog, many chain restaurants, including the International House of Pancakes, Tony Roma’s, Olive Garden, McDonald’s and Burger King, have noted customers’ distaste for epic menus and begun to scale back their offerings.

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History-Making Moments All Around — Alton’s After-Show

by in Shows, September 21st, 2014

Considering the ruthless sabotaging that takes place on any given day on Cutthroat Kitchen, it would surely take something over-the-top evilicious to stop host Alton Brown in his tracks, and that’s exactly what happened on this week’s all-new episode. Just moments into his After-Show, Alton revealed to judge Jet Tila, “This one may be my favorite — ever.” And Alton added, “We definitely had our best round of cooking, I think ever, today.”

While Round 1 saw a doozy of a bento box challenge and Round 2 welcomed a toy crab claw sabotage, it wasn’t until the pineapple upside-down cake test began that Alton saw what he deemed “the round that I believe to be the finest Cutthroat Kitchen round that I have ever witnessed.” As judge Jet listened to the details of the history-making Round 3, Alton noted the competition’s first-ever Hammock Station, which made its debut after Alton and the Cutthroat crew looked for “something else that goes upside down in an inconvenient time and way.” What resulted forced Chef Alexis to work exclusively on the hammock (with the exception of the cooking) as he prepared his cake. Simply put, it was “unspeakably wonderful” to watch, according to Alton. But what came next in judging was perhaps the most-unexpected ending to the contest: a tie. “For the first time in Cutthroat Kitchen history, the judge decides on a tie,” Alton explained; and Jet told him, “I had to.”

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Exclusive Interview with the Latest Food Truck Team to Exit the Race

by in Shows, September 21st, 2014

The Great Food Truck RaceThis week’s episode of The Great Food Truck Race saw the teams riding into Alabama. They started the day with a shrimping challenge in Bayou La Batre. Next they moved to Mobile, adding three seafood dishes to their menus at Tyler Florence’s request. But lengthy prep time led to some unhappy customers. Tyler then tasked them with selling brunch dishes, which he’d taste to determine the two teams that would get a chance to cook in a seafood challenge. In an ironic turn of events, the team that won was ultimately sent home. FN Dish has the exclusive exit interview with the latest team cut from the race.

Find Out Which Team Was Eliminated

Chatting with the Rachael vs. Guy: Kids Cook-Off, Season 2 Champion

by in Shows, September 21st, 2014
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Rachael vs. Guy: Kids Cook-OffEight super-talented kids entered the competition in Season 2 of Rachael vs. Guy: Kids Cook-Off. In every episode they were challenged to cook quality dishes and present their creations on camera, honing their skills as budding chefs. On tonight’s finale, it all culminated in a food festival, at the end of which the winner was announced. On the line was a three-episode Web series on FoodNetwork.com, potentially jump-starting the culinary career of one of these young chefs.

FN Dish has the exclusive interview with the winner

10 Top Highlights from Food Network in Concert

by in Events, September 21st, 2014

Food Network in ConcertFrom morning until night, your favorite Food Network chefs and musical all-stars came together at Food Network in Concert on Saturday for a celebration of three things that are just better together: eats, drinks and tunes. Together with Chicago’s most-acclaimed chefs, the stars took over Ravinia — an outdoor festival space near the Windy City — for a jam-packed schedule of walk-around tastings, hands-on culinary demonstrations and sit-down meals alike, and it culminated in roof-raising concerts by Phillip Phillips and John Mayer. FN Dish experienced the sights, sounds and tastes firsthand as Chicago local Jeff Mauro, plus Alex Guarnaschelli, Anne Burrell, Geoffrey Zakarian, Jose Garces, Marc Murphy and Sunny Anderson, welcomed the crowd to lunches and dinners, posed for pictures with fans and dished on the soaring culinary scene in Chicago. Read on below to count down 10 of the day’s best moments, hear from some of the chefs and see photos of what went down on stage.

10. Blues, Brew and BBQ: With good music in the background and ice-cold beer in hand, diners could choose from some serious finger-lickin’ fare. The longest line was at the spare ribs station, but the host of the event, Marc, particularly enjoyed the pickle bar with flavors like Key lime chipotle, lemon ginger, and hot and sassy.

9. Birthday Shoutout: Phillips turned 24 on Saturday and in a total moment of spontaneity, concertgoers sang “Happy Birthday” in the middle of his set. The song (sang surprisingly in unison) was started by just a couple of fans but was quickly picked up by everyone in the pavilion and beyond into the lawn seats.

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Alton’s Pizza Pizzas — Most Popular Pin of the Week

by in Community, September 21st, 2014

Alton's Pizza Recipe - Pin of the WeekWhat’s more comforting than a piping-hot cheese pizza? The key to Alton Brown’s Pizza Pizzas (from Good Eats) lies in his made-from-scratch crust. From there, store-bought sauce and grated cheeses reach bubbly perfection in the oven.

For more game day-inspired recipes, check out Food Network’s Game Day board on Pinterest.

Get the Recipe: Alton’s Pizza Pizzas

Your Guide to Cooking the Fall Harvest

by in Recipes, September 20th, 2014

Pear-Pecan Upside-Down CakeThe first day of autumn is just days away, and whether you’re preparing to host weekend tailgates or you want to throw a fancy fall soiree, get set for the season by filling up your recipe repertoire with go-to dishes that are both impressive for guests and easy to prepare. When you’re shopping the farmers market or walking the aisles at the grocery store, check out the fresh, in-season produce, like squash, potatoes, greens and pears, and design your menu based upon whatever looks best that day. Check out the party-ready recipes below to find sweet and savory inspiration for your fall cooking, then head over to The Kitchen headquarters to see how the co-hosts kicked off the season on this morning’s all-new episode.

If you think slow cookers are for only meaty chilis and soups, think again, because Food Network Magazine introduced a Pear-Pecan Upside-Down Cake (pictured above) that comes together with the help of the machine. After setting up the pears at the bottom of the slow cooker and topping them with a cinnamon-laced cornmeal batter, your hands-on work is just about finished, and all you have to do is let the cake cook for a few hours. Invert the cake so the pear slices are on top and serve with cool, fluffy whipped cream for a simple-yet-stunning presentation.

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The Roasted Veggie Plan: Foolproof Prep + 10 Creative Uses

by in Food Network Chef, September 20th, 2014

The Roasted Veggie PlanWe all want more time. And we all want to be healthy. So when I develop a strategy that meets both goals, I get excited about sharing it with you. Today I’m sharing my roasted veggie strategy. It’s really quite simple: Bake up a tray or two of veggies on the weekend to stick in the fridge and use for recipes all week. Roasting the veggies brings out the vegetables’ natural earthy sweetness, and it makes them last for days in the refrigerator, which means you can make up a batch of veggies on Monday to use all week for recipes. You can combine veggies freely, making pretty color combinations or simply leveraging whatever happens to be in your crisper drawer. This is my favorite kind of convenience food — one I make myself.

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Scalloped Potatoes — Down-Home Comfort

by in Recipes, September 19th, 2014

Scalloped PotatoesScalloped Potatoes. Potatoes au Gratin. Potato Cheese Casserole. Potato Cheese Bake. Many names describe this mouthwatering, golden-brown, bubbly dish of down-home comfort.

I have a friend who is a personal chef in Atlanta. She told me that she once described a possible menu dish to her customer as a casserole and her customer responded with a slightly disdainful, haughty voice, “Oh, no, our family doesn’t eat casseroles.” Duly noted, my wise friend observed. A few weeks later she thought she’d try again. She described pretty much the same dish, but this time as a gratin. The same customer replied in that same disdainful voice, “No, that’s too far too fancy, our family doesn’t eat gratins.” My friend knew her stumbling block was the language, the description, the perception, because she knew she meant the same recipe. So, going up to bat for a third time, a few weeks later still, she described the dish as a “bake.” It worked. “Oh, yes,” the customer happily replied, “that sounds lovely.”

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