by Sara Levine in In Season, Recipes, October 7th, 2016
by Amy Reiter in News, October 7th, 2016
Canned pumpkin puree is a workhorse of the Thanksgiving feast, but we like to stock up on it as soon as it really feels like fall (read: right now). Check out some non-pumpkin-pie applications for this extremely versatile shortcut ingredient that makes any meal, snack or dessert scream autumn.
Pumpkin Spice Oatmeal
Loaded with fiber from the oats and canned pumpkin, this spiced oatmeal makes a comforting breakfast. Make a large batch and thin it out with a little milk or water for a speedy morning meal. Read more
by Joel Raneri in Shows, October 7th, 2016
Does the fridge in your office kitchen seem more crammed with brown bags than ever? Is there a long line to use the microwave? Are more and more of your colleagues hunched over their desks, scarfing down home-packed sandwiches and leftovers from last night’s dinner, instead of breezing out the door to an eatery to grab a bite? Doesn’t anyone go out to lunch anymore?
by T.K. Brady in Recipes, October 6th, 2016
Temperatures are starting to dip, fall sports are underway and this weekend your favorite Food Network chefs are sharing their favorite recipes for the ultimate tailgate. On Saturday morning, Trisha Yearwood is throwing out the first pitch at a baseball game, but before that, her sister, Beth, and her nephew, Bret, are helping her make Baked Chicken Tenders and a Hard Cider Cocktail at the tailgate. Then, on The Kitchen, Katie Lee is sharing her recipe for slow-cooker Buffalo Chicken Chili, and Sunny Anderson is making her Cheese and Charcuterie Football. After that, Eddie Jackson is joining Valerie Bertinelli in the kitchen to make Slow-Cooker Sloppy Joe Sliders and Sweet-Tea-and-Lemonade Lager for her football-themed party.
On Sunday morning, Guy Fieri is bringing spicy and fresh flavors to his tailgate fare with his roasted turkey and cranberry-onion jam sandwich and a recipe for homemade BBQ Potato Chips. Then, after video chatting about football with his daughter, Sophie, Bobby Flay is making a tailgate-worthy brunch featuring Apple Crisp French Toast Casserole and an easy frittata sandwich.
Sunday night on Guy’s Grocery Games, grandparents are taking over Flavortown and in one of the rounds, they must make their grandkids’ favorite dish using 10 ingredients or less! Then, the five remaining teams on Halloween Wars are channeling haunted roadside motels to create their Halloween displays, and on Worst Bakers in America, the bakers have some new critics to impress: little trick-or-treaters!
by Colleen Park in Recipes, October 6th, 2016
Some tailgaters go all out with a portable grill, but all you really need is something to munch on while you’re waiting for the big game. Snack mixes are simple to make and easy to pack for the long trek to the stadium or a Saturday spent at the soccer field. Kids and adults will love the crunch and can choose from sweet and savory options. Try one of these on your next game day. Read more
by Allison Milam in Recipes, October 6th, 2016
Some mornings, you want more than a plain yogurt or cold cereal. You crave something warm and rich in flavor that can fill the kitchen with the smell of the perfect home-cooked breakfast. If you’re daunted by the idea of breaking out too many kitchen tools in the a.m., though, these breakfast casserole recipes offer a solution. Prep these dishes the night before, pop them in the oven the next morning and voila — you’ve got a full breakfast with all the fixings for the whole family.
Cinnamon-Pecan Pancake Breakfast Casserole (pictured above)
Pancakes are great. Letting them soak in a cinnamon-spiked custard overnight makes them even better. While you’re waiting for the casserole to bake in the morning, take five minutes to cook the pecans in maple syrup. Pour it all over this pancake masterpiece for flavorful bites that were made for fall.
by Margaret Wong in Food Network Chef, Shows, October 6th, 2016
Here at Food Network, our office CSA loot this week included apples, leeks, sweet potatoes and one in-season vegetable that we’ve been waiting for quite patiently: butternut squash. Innately sweet, hearty and tender, this fall favorite is a stunner in whichever hearty soups, comforting mains and side dishes it becomes a part of. Learn how to break it down, step by step, then use it to make one of our favorite recipes.
Fold tender morsels of roasted butternut squash into a creamy pot of homemade risotto. With over 200 top reviews, Ina Garten’s Saffron Risotto with Butternut Squash is the one to make, as it gets an added layer of flavor from a pinch of saffron threads, plus diced pancetta and grated Parmesan cheese.
by Maria Russo in Shows, October 5th, 2016
Co-host of The Kitchen Jeff Mauro seems to be all over Food Network these days, and now he’s taking over Food Network’s Snapchat Discover channel. For the next 24 hours, Jeff will be sharing his sandwich and mealtime tips, his funniest kitchen fails, and an original song.
by Emily Lee in In Season, Recipes, October 5th, 2016
No stranger to Cutthroat Kitchen — or the evilicious escapades it’s been known to dish out to chefs and the judges alike — Antonia Lofaso had every right to be suspicious of a seemingly too-good-to-be-true sabotage during tonight’s new After-Show. Alton Brown introduced her to what he deemed “a little bitty haunted kitchen,” and he set her up with everything she’d need to execute deviled eggs: the ingredients, the tools and the space. But that didn’t stop her from trying to find out the horrors she (rightly) imagined would be there. After all, this was following Heat 2 of the Tournament of Terror, where the situation has been known to take a diabolical turn.
“You’re going to, like, start throwing things at me,” she predicted plainly. “Nothing is going to, like, grab me?” she questioned Alton. “OK, so what are they — what are you going to do?” she asked. “Is there something inside of my egg that shouldn’t be there?” Alton assured her there were no such surprises in store. But that didn’t mean there weren’t other horrors awaiting her. With a swift double knock on the exterior of the contraption, Antonia’s kitchen started to move, beginning its eventual 360- degree rotation right before her eyes. “Stop it! You were supposed to let me know that it was going to do that,” she shrieked as she attempted to grab her quickly falling equipment. Meanwhile, Alton, who was much too pleased with the surprise he pulled off, couldn’t help but smile and say: “Best. Day. Ever.”
by Joseph Erdos in Behind the Scenes, Shows, October 5th, 2016
It’s that time of year when apple orchards are as plentiful with fruit as we are with excitement for the onrush of seasonal desserts. As usual, our eyes are on apple cider doughnuts, a fall staple at countless farm stands across the country. Crisp on the outside, chewy on the inside, and finished with a signature coating of cinnamon and sugar, they’re hard to beat after a long day hauling around your handpicked apples.
Not all of us are lucky enough to live near an orchard, but that doesn’t mean we’re willing to forgo a taste of this sweet, in-season commodity. Thankfully, the chefs in Food Network Kitchen have created a simple method for making apple cider doughnuts from scratch. Don’t be daunted by the recipe’s length — it’s a multistep process, but anyone can master it. All you need are two fresh apples (preferably an acidic variety, like Cortland or McIntosh, for doughnuts that are a little bit tart and not excessively sweet), apple cider from the grocery store, vegetable oil for frying, cinnamon and sugar for dusting, and a few kitchen staples – like flour, eggs and buttermilk – for creating the dough.
Lorraine has worn many hats, including those of a model and even a mechanic, but the one that fits her best is that of baker. After working in restaurant kitchens and bakeries in the U.K., she began hosting cooking programs, many of which were based on Lorraine’s best-selling baking books. Stateside, she’s served as a judge on Spring Baking Championship and Holiday Baking Championship. But now she’s offering her talents as a teacher to some of the most-terrible bakers in the country, in the new series Worst Bakers in America. Along with Duff Goldman, Lorraine mentors a team of hopeless hopefuls, with the goal of coaching one to the top of the ranks. With bragging rights on the line against her friend and fellow baker, Duff Goldman, all niceties get pushed aside. It’s a competition, after all.
In this interview with FN Dish, Lorraine reveals her motivation for becoming a baker, what the first dessert was that she made, which talk show queen she’d like to bake for and what keeps her doing what she loves most to this day.