FoodWire, May 2012

FoodWire, May 2012

Food & Drink

FoodWire, May 2012


FoodWire: What's Going On Today at The Food Channel
 In This Edition:
About FoodWire
FoodWire brings you a little taste of what’s cooking right now at
The Food Channel, with links to our latest recipes and the hottest trends we’ve spotted from around the world of food. Plus, previews of our newest shows. Welcome!

Food Channel Kitchens“Behind the Dream,” Part II

Tune in for part two in our original documentary video series, “Behind the Dream,” the story of how a group of disadvantaged but dedicated Chicago high school students teamed up to create something really special–something that’s covered in chocolate-dipped jelly beans. The series chronicles “the making of the bean,” in which Chicago’s landmark Cloud Gate sculpture was recreated with Jelly Belly Jelly Bean Chocolate Dips. The project benefits French Pastry School’s For the Love of Chocolate Scholarship Foundation. You’ll see and hear from the organizers of the project, the teachers, and the students themselves—students from Chicago’s After School Matters’ culinary program.

Food Channel KitchensSaluting National Salad Month

May 2012 is the 20th anniversary of National Salad Month in the USA, so we couldn’t let that milestone go by without posting a feature story which includes some of our all-time favorite salad recipes. The article also links you up with a couple of “how-to” videos that illustrate just how easy it is to create a healthy, great-tasting, out-of-the-ordinary salad. Here’s to National Salad Month…let us raise a leafy bowl and say “Salud!”

Food Channel KitchensWe Say Tomatoes…

Tomato-growing season may not be too far along where you live, but tomatoes are very much in season in sunny Florida. So we say “Why wait?” with a quartet of cool recipes starring juicy, red ripe tomatoes, starting with this one for Red, White & Blue Nachos.

Bacon Tomato Sliders

It’s the pesto mayo that really makes these mini sandwiches special. OK, yeah, and the bacon.

Cheesy Stuffed Tomatoes

This recipe can be made a day ahead. It’s a perfect side for any dinner, and a great item for brunch.

Aunt Ruth’s Red Salad with Basil Mint Dressing

This Mediterranean-style salad is a triple red treat, brimming with red tomatoes, red peppers and red onions.

Food Channel KitchensSurfing The Channel
30 Years of Artisan Kimchi

The Food Channel’s Michael Cho sheds some light on the history of Arirang Kimchi. The story began 30 years ago when a newly married couple emigrated to the U.S. from Korea in search of a better life. You’ll enjoy the tale if you’re a kimchi fan, and if you’ve never tried the Korean delicacy, Cho’s piece might well entice you to try some.

VIDEO: Warm Goat Cheese Salad

In this episode of the video series “Chat ’n Dish,” K.C. Quaretti demonstrates how to make a wonderful warm salad that’s delicious for lunch or served after the meal as a cheese course.

Crispy Cantaloupe Gets High Marks

A Food Channel taste panel checks out a new product from Crispy Green. The thoroughly convenient 40-calorie snack bags were well received by every woman in the group. Made from real fruit with no sugar, sweeteners or other additives or preservatives, this is a new product to keep an eye on.

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