Tag: All Posts

Best 5 Pound Cake Recipes

by in Recipes, August 19th, 2014

Classic Pound CakeTowering layers and ornate decorations may add an air of elegance to special occasion cakes, but for everyday indulgences as well as crowd-pleasing summertime get-togethers, tried-and-true pound cakes are a go-to dessert. The most-traditional recipes feature little more than butter, flour and sugar, but they can be dressed with rich cocoa, fresh citrus and creamy buttermilk. Read on below to get Food Network’s top-five pound cake recipes, and get sweet inspiration from Ina Garten, Trisha Yearwood, Alton Brown, Giada De Laurentiis and Food Network Kitchen.

5. Honey-Vanilla Pound Cake — A squeeze of honey adds subtle sweetness to Ina’s fuss-free pound treat, made with cake flour to guarantee a more delicate finished product.

4. Chocolate Pound Cake — Buttery and decadent, Trisha’s cocoa-laced pound cake is a crowd-pleasing favorite that’s best served with cool vanilla ice cream.

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Take an Ice Cream Road Trip (the Best Kind of Road Trip)

by in Restaurants, August 18th, 2014

Take an Ice Cream Road TripWhile taking a pint to the face with your latest batch of reruns might be your go-to ice cream routine at home, the scoop scene gets a whole lot more interesting when you leave the couch and take a drive. These days, scoop shops everywhere boast a new generation of frozen delicacies behind the glass, with everything from ice cream to gelato to sorbet coming with an artisanal edge. This summer, embark on an ice cream road trip, and find out where to get great ice cream — and gelato and sorbet — from coast to coast.

If you find yourself in Santa Monica, California, the salty-sweet Bacon Caramel Sundae at Sweet Rose Creamery (cones pictured above) cannot be missed. And for those looking for something a bit more kosher, the creamery also boasts seasonal scoops like Rose Geranium with Raspberry Ripple ice cream, as well as Olive Oil and Strawberry sorbet.

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Quinoa and Vegetable Stuffed Peppers — Meatless Monday

by in Recipes, August 18th, 2014

Quinoa and Vegetable Stuffed PeppersTrying to pick a protein source that isn’t tofu for vegetarian meals can be frustrating, which is where quinoa comes in. It has a slightly nutty taste and can easily be topped with a number of seasonings, which adds to its versatility. Packed with flavor, quinoa is the ideal pick when it comes to a weeknight dinner.

In this Quinoa and Vegetable Stuffed Peppers recipe from Rachael Ray, the quinoa is cooked with garlic, chiles, mint leaves and basil to give it a burst of flavor and is topped with feta cheese for a tangy twist. Vegetables like eggplant and zucchini give it an additional nutritional boost, and it is then stuffed in olive oil-roasted peppers for a colorful, tender dish.

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Beyond Cobbler: 12 Ways to Eat Fresh Peaches

by in In Season, August 18th, 2014

12 Ways to Eat Fresh PeachesWhen a recent trip to the farmers market left me with more peaches than I could get through before some pushy fruit flies set up a serious colony, I did what first sprang to mind: I made a peach crisp. And it was delicious. But just as the last crumbs were gobbled up, a new question loomed: What am I going to do with the other 50 peaches in this box? That’s when I started hunting for delicious ideas and found these.

1. Grilled Chicken Breasts with Spicy Peach Glaze (pictured above): The sweetness of fresh peaches meets just the right amount of heat in this one from Bobby Flay.

2. Fresh Peach Cake: Think of a pineapple upside-down cake, but even more decadent because this is a recipe from Ina Garten — one I can’t wait to make.

3. Grilled Peach Salad with Balsamic Bacon Vinaigrette: Looking to spice up your favorite leafy greens for lunch? Try the magic of crispy bacon plus juicy peaches on top.

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Sabotaging in Alton’s Living Room — Alton’s After-Show

by in Shows, August 17th, 2014

It was a double-whammy this week on Cutthroat Kitchen, with host Alton Brown creating an elaborate sabotage that hit not only one, but two chefs with the biggest set ever created on the show. In the TV dinner round, two chefs had to do all of  their cooking and prep in a 1974 version of Alton’s living room, complete with a couch, television, coffee table and even a smiling photo of Alton himself.

Chef Mitch won this challenge for a whopping $9,100 and gave it to his opponents. “Would you have been OK with this?” asked Alton to judge Jet Tila on this week’s After-Show. “With four components here — a dessert, a starch and a protein, a little tough. So no, I wouldn’t have been OK with this one,” said judge Jet.

Click play on the video above to see the living room up close, and hear judge Jet’s reaction.

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

by in Shows, August 17th, 2014

The Great Food Truck Race teamsOn the Season 5 premiere of The Great Food Truck Race, eight teams of food truck rookies began the cross-country competition in Santa Barbara, Calif., but they soon found they would be moving their trucks to Venice in a Speed Bump challenge. What they didn’t know was that it would also become their first Truck Stop challenge, with Tyler sending special guests and food truck experts to taste test each of their signature dishes. Unfortunately one team wasn’t able to roll with all the challenges, and along the way, a number of small missteps added up to a major failure in getting out their main product. FN Dish has the exclusive exit interview with the first team cut from the race.

Find Out Which Team Was Eliminated

Best Tomato Soup Ever — Most Popular Pin of the Week

by in Community, August 17th, 2014

Best Tomato Soup EverFor an easy weeknight meal, soup is your best bet. It is also extremely versatile and can be made with any number of ingredients, depending on your mood. For a warming and comforting treat that’s as perfect for summer as it is for winter, look no further than Ree Drummond‘s Best Tomato Soup Ever. The heavy cream, sherry and sugar give the recipe a pop of flavor and balance the acidity of the tomatoes. This relaxing recipe is the ideal pick for this week’s Most Popular Pin of the Week.

For more feel-good recipes, check out Food Network’s Let’s Cook Comfort Food board on Pinterest.

Get the recipe: Best Tomato Soup Ever

In the Kitchen with Little Chefs: Recipes to Make with Kids

by in Recipes, August 16th, 2014

Parmigiano and Herb Chicken BreastWhile hectic weeknight schedules might make it difficult to embrace cooking with your kids on Monday through Friday, lazy weekends — especially in the summer — are often an ideal time to let little ones try their hands in the kitchen. This morning on an all-new episode of The Kitchen, the co-hosts celebrated young chefs and introduced a series of must-try bites that kids of all ages would be eager to both assemble and enjoy. Just in time for the last few weeks of summer, FN Dish has rounded up even more kid-friendly eats and drinks to help parents make the most of this fleeting carefree season. Read on below to find savory and sweet picks to try out with your kids at home.

It’s no secret that kids have a penchant for chicken fingers, and in her recipe for Parmigiano and Herb Chicken Breast Tenders (pictured above), Rachael dresses up the kid-approved classic in a flash. Ready to eat in only 35 minutes, her chicken dinner features chicken breasts dunked in a mixture of crunchy panko breadcrumbs and nutty Parmesan cheese, which helps achieve a crispy coating on the outside. Round out the plate with spaghetti topped with a tomato-garlic sauce to complete the meal.

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Whole Roast Chicken with Lemon and Herbs — Down-Home Comfort

by in Recipes, August 15th, 2014

Whole Roast Chicken with Lemon and HerbsA rotisserie chicken picked up on the way home from work in a mad dash into the grocery store spells convenience. It’s dinner on the table in a hurry. You can even get all-organic chickens with all-natural ingredients in some better markets. It’s good stuff. However, a home-cooked Whole Roast Chicken with Lemon and Herbs spells real down-home comfort. For all practical purposes, they are the same dish, same bird, same concept, but face it — it’s just not really the same thing. A bird in a bag is a heck of a lot better than a fast-food burger and fries, but it’s like comparing the proverbial apples and oranges — both fruit and round, but that’s about it.

There is little more that satisfies me personally than roast chicken. I love the mouthwatering aroma that fills the house, the sound of the sizzle of the juices in the pan when you open the door to baste the meat, the crackle of the golden-brown skin when the bird is carved. When I go to a world-class restaurant and I really want to see what the chef can do, I don’t order the sous vide signature dish christened with foam or the fancy-pants dish studded with truffles; I order simple, humble roast chicken.

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