by Cameron Curtis in Recipes, September 11th, 2014
by Mallory Viscardi in Books, September 11th, 2014
These treats are perfect to bring to a tailgate in the stadium parking lot or serve at home while watching the game on television. They’re easy to make and easy to eat, and you won’t have any plates to tidy up afterward.
1. Fried Pies
Ree Drummond’s grab-and-go fried pies are great for guests to enjoy dessert while watching the game. The quick pastry dough can be made ahead of time and stored in the refrigerator in a zipper bag. When you’re ready to make the pies, roll out the dough as thin as you can and cut it into rectangles. Canned apple and cherry pie filling mean less prep time. Once all the rectangles are filled and sealed, drop them into hot shortening and in just five minutes your pies will be fried to golden-brown perfection.
by Allison Milam in Recipes, September 11th, 2014
One of the best things about autumn rolling in are all the new cookbook releases hitting shelves, and the Fall 2014 season includes some exceptional culinary titles.
by Joseph Erdos in Shows, September 11th, 2014
No bowl is more likely to be scraped clean than one holding guacamole. The more, the better. As non-negotiable at a tailgating party as it is next to a plate of sizzling fajitas, the most sought-after dip depends on creamy, perfectly ripe (firm, with just a bit of give) avocados. As it turns out, after it’s been pitted and sliced with chef-level dexterity, the trusty avocado has more tricks to it than good old guac, and you can use it to make everything from soup to sweets.
Next time your nearest avocado reaches that fleeting range of ripeness, do something other than mash it with a fork. Instead, puree it for a silky Chilled Avocado Soup (bottom left) that’s taken with a spoon instead of a chip.
by Ricky Smith in Recipes, September 11th, 2014
On this week’s Rachael vs. Guy: Kids Cook-Off, Restaurant: Impossible host Robert Irvine stops by to coach the kids in their mini challenge as well as help judge their culinary creations alongside mentors Rachael and Guy. We all know Robert is one tough guy when it comes to watching his exchanges with restaurant managers on his show, but we’ve rarely seen him interact with kids. Will these young chefs’ cooking abilities impress Robert, or will he be putting them in their place with his no-nonsense attitude?
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by Maria Russo in Shows, September 10th, 2014
Hummus is one of those foods that most people enjoy and has a ton of great health benefits. Rich in protein, it can help you feel fuller longer. Chickpeas are the main ingredient in most hummus recipes, but sometimes you need to switch things up a bit — even if that means cutting the chickpeas and starting anew. These recipes have taken hummus to the next level, calling on everything from black beans to edamame, so you never get bored of the Mediterranean treat.
Roasted Red Bell Pepper Hummus: It’s definitely one of the most-loved flavors to pair with hummus, and this recipe makes it the star of the show. Guy Fieri calls for the roasted red peppers to be pureed in with the chickpeas and even adds in some chipotle pepper in adobo to kick the flavor up a few notches. It makes a great spread for sandwiches too.
by Amy Reiter in News, September 10th, 2014
“Nothing here is run like a typical restaurant,” Robert Irvine admitted after arriving at Spicy Bar and Grill in Falls Church, Va., and surveying the mishandled management and poorly run kitchen. Owners Mike Loh and Floyd Bui first entered the restaurant industry with plans to keep their former jobs in the car industry and with the government, respectively, but after their third partner deserted them, they were forced to take on Spicy as their sole venture. Two years later, they were facing nearly $5,000 losses every month, and it was up to Robert and his Restaurant: Impossible team to overhaul the interior of what he called this “very generic” interior and reform the Vietnamese menu.
Thanks to Robert’s work over the course of two days, he was ultimately able to complete his mission, and Spicy Bar and Grill reopened its doors as a welcoming space with a cohesive Vietnamese list of offerings. It’s because of the Restaurant: Impossible transformation that Spicy is set up for future success under new ownership. As of July, Mike no longer works at Spicy, and as for Floyd, he notes, “I decided to sell and move on to my next venture.”
by Joseph Erdos in Recipes, Shows, September 10th, 2014
There’s little with quite the same down-home charm as a lineup of prize-winning pies proudly on display at the local state fair. With one slice removed for the judges to consider, these gleaming, golden-crusted goodies seem to offer a glimpse into a simpler time, when people took it slow and baked things from scratch rather than rushing through their recipes with store-bought shortcuts.
At least, that’s how it’s supposed to be.
This year’s Kentucky State Fair, which ran through last week, was hit with a pie scandal after 67-year-old retired factory worker Linda Horton, who took home the blue ribbon in this year’s buttermilk pie competition, told the Louisville Courier-Journal she used a store-bought crust to make her prize-winning pie, rather than baking her own.
by Nikhita Mahtani in Recipes, September 10th, 2014
Before summer takes its final bow, there are still plenty of opportunities to get the grill out and enjoy the warm weather before it turns chilly. This recipe for Jicama Tabbouleh and Chicken Salad is this week’s Chopped Dinner Challenge. The chefs of Food Network Kitchen chose jicama as the basket ingredient, and in this recipe, it replaces the bulgur wheat typically used in a Middle Eastern tabbouleh. This root vegetable is often used in Latin American cuisine for adding crunchy texture to salsas, and it does just that in this tabbouleh. Pair it with paprika-rubbed grilled chicken to make a complete meal — the refreshing salad complements the chicken nicely. Jicama is available year-round in the supermarket, so you could easily make the tabbouleh anytime you’re craving a fresh reminder of warmer months.
by FN Dish Editor in Food Network Chef, Shows, September 10th, 2014
It’s 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 two 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.
Here are some comforting dinner ideas for those cold fall nights. And don’t forget to look back at our breakfast and lunch recipes here.
1. Peanut butter serves as the perfect marinade in this Pork Chops with Pineapple Relish recipe (pictured above).
Ever wonder why the chefs make two dishes if the judge touches only one? Or where Alton Brown goes in between shots? Look no further. Alton recently took FN Dish on a tour of Cutthroat Kitchen — everything from what the contestants are equipped with to the culinary kitchen where the sabotages are tested, plus something Alton has never shared with fans before.
Click play on the video above and follow Alton around as he shows fans the ins and outs of Cutthroat Kitchen.