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Fall Into Spicy Soups

Fall Into Spicy Soups

Soups Are the Elegant Side of a Chef’s Kitchen

Africa: A Continent of Chiles

Africa: A Continent of Chiles

An Excerpt from Precious Cargo

Making Chipotles at Home

Making Chipotles at Home

Mike Stines Reports

Paprika: Hungary's Red Gold

Paprika: Hungary's Red Gold

Sharon Hudgins Reports

The Mongols are Coming!

The Mongols are Coming!

Sharon Hudgins Reports

Hatch Me If You Can

Hatch Me If You Can

Harald Zoschke Reports

The Chile Harvest, Part 2

The Chile Harvest, Part 2

Drying, Smoking, Powders, and Spice Blends

 The Childucken Experiment

The Childucken Experiment

Chile Inside Chile Inside Chile

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  • 10 Simple Halloween Party Food Hacks for Kids 21 Oct 2014 | 1:00 pm FN Dish – Food Network Blog

    10 Simple Halloween Party Food Hacks for KidsHere are 10 of the simplest ways to bring tons of Halloween fun to a party, classroom or family table in just minutes.

    1. Creepy-Crawly Caterpillars (pictured above): Thread green grapes onto a long wooden skewer until it’s completely covered. Add mini chocolate chips to each grape on the very end for eyes (use a little frosting or cream cheese for glue).

    2. Spider Sandwiches: Use a biscuit cutter to cut bread into 3- to 4-inch rounds. Spread with the usual favorite fillings like PB&J. Add four pretzel sticks to each side for legs, then put the sandwich top on. Use peanut butter for glue as you add two raisins for eyes.

    3. Pumpkin Pudding Cups: Cut the tops off tangerines and hollow them out. Fill with pudding and use a permanent marker to make a goofy jack-o’-lantern grin on each one.

    4. Green Goblin Punch: Use a juicer or blender to puree a combination of orange juice and pineapple juice plus a handful of fresh spinach. Instant green!

    5. Mummy Dogs: Wrap regular hot dogs in strips of premade crescent dough. Bake in the oven and add two mustard dots for eyes.

    6. Jack-o’-Lantern Cracker Bags: Draw jack-o’-lantern faces on sandwich bags, fill three-quarters full with cheese crackers and tie with a green twist tie.

    7. Banana Ghosts: Cut bananas in half to make two ghosts. Add three chocolate chips to each one, making a pair of eyes and a little mouth that looks like it’s saying “Boo!”

    Witches Brooms8. Witches’ Brooms (pictured above): Cut a piece of string cheese in half lengthwise, then use a paring knife to slice “straw.” Poke a pretzel stick in the center for the handle and wrap a fresh chive around the top of the straw.

    9. Hot Zombie Soup: Prepare your favorite broccoli and cheddar soup, but puree it for a few extra minutes to get the texture extra smooth. Call this smooth green soup “Zombie Soup” and add a couple of croutons in fun shapes: Use Halloween cookie cutters (which you can use in another way below) to cut regular bread into the shape of a haunted house, a bat, etc., then toast in the broiler before slathering with butter, salt and a pinch of garlic powder.

    10. Halloween Cheese and Crackers: Buy slices of cheese and simply use any Halloween cookie cutters to produce pumpkins, witches on brooms, black cats and so on.

  • Another Reason to Pass on Artificial Sweeteners 21 Oct 2014 | 12:00 pm FN Dish – Food Network Blog

    Artificial Sweeteners
    New research is giving us another reason to question the safety of artificial sweeteners. Researchers concluded that artificial sweeteners may be contributing to diseases like obesity and diabetes. It may be another reason you should swap the pink or blue packet of the artificial stuff for something more natural.

    A recent study published in the journal Nature found that folks who were given saccharin (a type of artificial sweetener) over a week developed glucose intolerance, a condition that can lead to diabetes. Additionally, researchers also analyzed close to 400 people and found that the gut bacteria of those who used artificial sweeteners were really different from folks who did not use the fake stuff. The study concluded that more research should be done to really determine the safety of these calorie-free sugar alternatives.
    Go Natural
    The possibility that artificial sweeteners may possibly lead to diabetes and obesity just takes me back to my long-time recommendation of going natural — with your sweeteners. There are many natural sweeteners on the market to choose from including 100 percent maple syrup, agave, honey, and molasses. All of these natural sweeteners also contain small amounts of vitamins and minerals! As always, any sugar should be eaten sparingly. Here are five delicious recipes to try that use these natural sweeteners in a healthy way.

    Oatmeal Pancakes with Maple Glazed Roasted Apples
    A touch of maple syrup brings out the flavor of these roasted apples.

    Pumpkin Muffins
    To sweeten these mouthwatering muffins, Ellie Krieger uses unsulpherated molasses.

    Asian Red Cabbage Slaw with Peanuts
    Agave or honey can be used to help balance delicious Asian flavors like in this slaw.

    Roasted Sweet Potatoes with Honey and Cinnamon
    One tablespoon of honey per serving is the perfect way to add sweetness to your sweet potatoes.

    Soy-Maple Salmon
    The perfect marinade for salmon is a combination of soy sauce mixed with a hint of maple syrup.

  • Celebrate Thanksgiving with Food Network in November 21 Oct 2014 | 10:00 am FN Dish – Food Network Blog

    Bobby FlayThanksgiving is coming! Thanksgiving is coming! And it’s certainly not something we take lightly here at Food Network. Why? Because it’s all about food, of course! If you love this indulgent holiday as much as we do, join in on all of the festivities that are planned throughout the month of November. There’s an almost endless amount of shows to inspire your Thanksgiving feast, or to simply entertain you, holiday style.

    Feeling like a little competition? These Thanksgiving-themed game shows will have you on the edge of your seat:

    Guy’s Grocery Games: Thanksgiving Grocery Trot

    In this Thanksgiving episode, it’s all about holiday tradition. Guy Fieri has the contestants prepare a meal with autumnal ingredients, prepare snacks for game day and put together an upscale Thanksgiving dinner.

    Sunday, Nov. 9 8|7c

    Holiday Baking Championship

    It’s cookies galore as the contestants battle it out to see who can make the most-delectable batch despite all of the obstacles thrown their way.

    Sunday, Nov. 9 9|8c

    Chopped: Chopped Family Thanksgiving

    It’s all about the judges in this episode. Not only do four of the Chopped judges compete, but they in turn are judged by their fellow chefs.

    Tuesday, Nov. 11 10|9c

    Beat Bobby Flay: Gobbled Up

    It’s always a good time when Chrissy Teigen is around. Watch as she and Geoffrey Zakarian join Bobby for a Thanksgiving-themed showdown.

    Thursday, Nov. 13 10|9c

    Cutthroat Kitchen: Thanks, but no Thanksgiving

    The contestants are in a Black Friday frame of mind — well, at least when they’re not dressed up like turkeys.

    Sunday, Nov. 16 10|9c

    And, if you’re cooking this holiday, recipes abound in the following programming. It’s like an all-weekend party!

    Thanksgiving Weekends

    Nov. 15 7a|6c to 12|11a & Nov. 16 7a|6c to 2|1c
    Nov. 22 7a|6c to 12|11a & Nov. 23 7a|6c to 2|1c

    Outrageous Thanksgiving

    Watch and learn how to prepare a unique Thanksgiving feast outrageously. Get recipes for Buffalo-style turkey and habanero cornbread.

    Saturday, Nov. 15 9|8c

    The Pioneer Woman: The Secret’s in the Sides

    Ree Drummond serves up Broccoli Wild Rice Casserole, Soul Sweet ‘Taters, Dressing with Brussels Sprouts and Butternut Squash, and No-Knead Cloverleaf Rolls.

    Saturday, Nov. 15 10a|9c

    Trisha’s Southern Kitchen: Big Family Thanksgiving

    Trisha Yearwood and her family make Ranch-Injected Fried Turkey, Brussels Sprouts with Pistachios, Broccoli Cornbread and Lemon Pecan Pie.

    Saturday, Nov. 15 10:30a|9:30c

    The Kitchen: Thanksgiving Prep

    The chefs give advice on preparing a successful Thanksgiving dinner and Maile Carpenter from Food Network Magazine visits to discuss the magazine and Thanksgiving trends.

    Saturday, Nov. 15 11a|10c

    Farmhouse Rules: Farmhouse Thanksgiving

    Nancy Fuller delights with recipes for Roasted Turkey with Herb Gravy, Oyster Stuffing, Homemade Green Bean Casserole and Perfect Pumpkin Cakes.

    Sunday, Nov. 16 12:30|11:30c

    Giada at Home: Giving Thanks

    Who says Thanksgiving can’t be Italianized? Giada De Laurentiis cooks up Turkey Breast “Porchetta,” Bacon Bourbon Brussels Sprouts Skewers and Smashed Root Vegetables.

    Sunday, Nov. 16 10:30a|9:30c

    Guy’s Big Bite: Turkey Sandwich Slam-Dunk

    Guy’s making meals that are delicious at any time, like Roasted Turkey Sandwiches with Cremini and Truffle, and a Grilled Vegetable and Goat Cheese Salad.

    Sunday, Nov. 16 11a|10c

    Southern at Heart: Friends-giving Leftovers

    Relax and enjoy as Damaris Phillips and friends make Turkey and Stuffing Casserole, Green Bean and Smashed Potato Casserole, and Sweet Potato Crumble.

    Sunday, Nov. 16 12|11c

    The Kitchen

    Join the co-hosts in celebrating this all-new holiday-themed episode.

    Saturday, Nov. 22 11a|10c

    Thanksgiving at Bobby’s

    Katie Lee and Bobby are hosting an exciting Thanksgiving feast with Alex Guarnaschelli, Michael Symon and Sunny Anderson.

    Saturday, Nov. 22 12|11c


  • Dessert of the Month: Almond Butter Brownies with Sea Salt 21 Oct 2014 | 8:00 am FN Dish – Food Network Blog

    Almond Butter Brownies
    Although it’s extremely difficult to pick a favorite recipe from my cookbook “At Home in the Whole Food Kitchen: Celebrating the Art of Eating Well,” these brownies do stand out as one of the true winners. The idea of combining almond butter, dark chocolate and sea salt came to me on a car trip out of the city one weekend when I was craving something sweet and satisfying. The thought of those flavors combined in a vegan brownie was something I simply had to try. I wanted the brownies to be rich and nutty without being cloying; the flaky sea salt adds a lovely texture and helps balance out the sweetness. Dates blended with almond butter are the secret here for creating the fudgy texture. These brownies taste best when cold and also keep well in the fridge for a few days. I hope you get a chance to make them soon!

    Almond Butter Brownies with Sea Salt
    Makes fifteen 3 x 2 ½-inch brownies

    1/2 cup packed, pitted dates
    1 1/2 cups whole spelt flour
    3/4 cup unsweetened cocoa powder
    1 1/2 teaspoons aluminum-free baking powder
    1/4 cup plus 2 tablespoons toasted almond butter
    3/4 cup extra virgin olive oil
    3/4 cup maple syrup
    3/4 cup maple sugar
    3/4 cup plus 2 tablespoons plain soymilk or almond milk
    1/2 teaspoon sea salt
    1 tablespoon vanilla extract
    1/2 cup toasted almonds, chopped
    3 1/2 oz dark (85 percent) chocolate, coarsely chopped, divided or about ¾ cup chocolate chips
    Flaky sea salt, either Maldon or fleur de sel

    Place dates in a medium bowl and cover with boiling water. Let soak for 20 minutes or until softened, then drain well.
    Preheat oven to 350 degrees. Line a 13 x 9-inch baking pan (also known as a quarter sheet pan) with parchment paper; brush paper and sides of pan lightly with oil, and set aside.
    Sift flour, cocoa powder, and baking powder into a medium bowl; whisk to combine and set aside.
    Place almond butter, olive oil, maple syrup, maple sugar, soymilk, salt, vanilla, and drained dates in a food processor; blend until smooth. (It’s ok if a few small date pieces are not blended). Pour into sifted flour mixture and stir with a rubber spatula until almost combined. Reserve 2 tablespoons of chopped chocolate and stir the rest into the batter being careful not to over-mix. Transfer batter into prepared pan and spread out evenly. Sprinkle with almonds, remaining chocolate, and a large pinch of sea salt.
    Bake for 30 minutes or until edges pull away from the sides of pan and a toothpick comes out clean. Remove from oven and allow to cool completely. For best results, refrigerate until completely cold before cutting.

    Recipe from At Home in the Whole Food Kitchen: Celebrating the Art of Eating Well by Amy Chaplin, © 2014 by Amy Chaplin. Reprinted by arrangement with Roost Books, an imprint of Shambhala Publications Inc., Boston, MA. www.roostbooks.com

    Amy Chaplin is a chef and recipe developer in New York City. Her cookbook At Home in the Whole Food Kitchen is available this fall. She blogs at Coconut & Quinoa.

  • QUIZ: How Well Do You Know Pizza? Play Along with Hungry Games 21 Oct 2014 | 7:30 am FN Dish – Food Network Blog

    Richard Blais and Giorgio Giova on Hungry GamesNo matter how you slice it, the convergence of crispy crust, rich tomato sauce and pools of cheese is irresistible in a pizza. Now how about the toppings? That’s up to you. On last night’s episode of Hungry Games, Richard Blais revealed what senses we use to taste our toppings. The results were really surprising. And when it comes to salesmanship, Richard has upselling pizza down pat. He proved that the more descriptive the language on a menu, the higher the price people are willing to pay for a pizza — and the more pleasurable it is to eat as well.

    Take the quiz to find out how much you know about pizza and share your results with fellow fans of the show on Twitter by using the hashtag #HungryGames.

    Watch new episodes of Hungry Games on Mondays at 8|7c.

    Test Your Pizza IQ Please wait while the activity loads.
    If this activity does not load, try refreshing your browser. Also, this page requires javascript. Please visit using a browser with javascript enabled. If loading fails, click here to try again Test yourself and see how much you learned from the Pizza Games episode of Hungry Games when it comes to facts and figures on pizza's history and consumption in the nation. Start

    Congratulations - you have completed Test Your Pizza IQ.

    You scored %%SCORE%% out of %%TOTAL%%.

    Your performance has been rated as %%RATING%%

    Your answers are highlighted below. Question 1What's America's favorite pizza topping? AMushroomsBSalamiCBell peppersDPepperoniESausageQuestion 2Where in Italy was pizza invented? ANaplesBMilanCRomeDVeniceESicilyQuestion 3What toppings make up a classic margherita pizza? ATomato sauce, mozzarella and fresh basilBTomato sauce, mozzarella and pepperoniCMozzarella, garlic and fresh basilDMozzarella, feta and fresh tomatoesQuestion 4What gives pizza crust that chewy, crispy texture formed by kneading the dough? AFlourBYeastCStarchDSaltEGlutenQuestion 5How many pounds of cheese do Americans eat on their pizzas every year?A2 billionB10 millionC1 billionD50 millionQuestion 6What's the most-popular non-meat pizza topping in the United States? AGarlicBBell peppersCOlivesDMushroomsEOnionsQuestion 7How many slices of pizza are sold in the United States every second? A185B400C225D350Question 8Which size pizza offers the best bang for your buck? AMediumBLargeCSmallQuestion 9What percentage of pizza orders take place online? A75 percentB84 percentC55 percentD63 percentQuestion 10If you took all the pizza consumed in America in just one year and laid it out in a single line, it would wrap around the Earth ___ times.A46B112C52D37 Once you are finished, click the button below. Any items you have not completed will be marked incorrect. Get Results There are 10 questions to complete. ← List → Return Shaded items are complete. 12345678910End Return You have completed questions question Your score is Correct Wrong Partial-Credit You have not finished your quiz. If you leave this page, your progress will be lost. Correct Answer You Selected Not Attempted Final Score on Quiz Attempted Questions Correct Attempted Questions Wrong Questions Not Attempted Total Questions on Quiz Question Details Results Date Score Hint Time allowed minutes seconds Time used Answer Choice(s) Selected Question Text All doneNeed more practice!Keep trying!Not bad!Good work!Perfect!

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