A Letter From Melissa, Plus Ask Your Questions

by in Family, Food Network Chef, May 14th, 2013

Melissa d'ArabianDear Food Network Fan,

In the four years I’ve been part of the Food Network family, I’ve been lucky to share paths with so many of you — whether on TV, through social media, when meeting you in person at events and book signings (or the grocery store, airport, etc.). And now I’m excited to tell you that I will be joining FN Dish as a regular contributor! I’ll be answering your questions, writing about my experiences and giving you insights into my life as a working mom raising four young girls in San Diego. Food, behind-the-scenes sneak peeks, parenting ideas — the possibilities are endless.

So let’s start the party. My first post next week will be answering fan questions. Is there something you’re dying to know? Ask your question in the comment section below or click here to email me, and I’ll pick a handful to answer next week.

I’ll see you here every other Thursday on FN Dish.

Xxoo,
Melissa d'Arabian

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Comments (15)

  1. JACKIE DIXSON says:

    I HAVE AN OLD RECEIPT FROM THE 30'S FOR A COFFEE CAKE. IT CALLS FOR BUTTERMILK. I CANNOT FIND REGULAR BUTTERMILK, ALL IS LOW FAT. I MADE IT USING LOW FAT AND IT DID NOT COME OUT VERY GOOD. WHERE DO I FIND REAL BUTTERMILK OR CAN I SUBSTITUTE SOMETHING ELSE. PLEASE HELP.

  2. Laurisa_Keilson says:

    Hi Melissa,
    I have a serious situation going on in my kitchen. Whenever I bake a cake, either box or from scratch,
    the center always caves in the moment I remove it from the oven. I tried leaving the cake in longer to insure
    that it's cooked all the way through. But it never fails, it sinks!! What's going on? Even cupcakes aren't foolproof.
    I need HELP
    Laurisa

  3. Laurisa_Keilson says:

    Hi Melissa,
    Can you tell me why a cake always caves in when it's removed from the oven. It doesn't matter if it's
    a box mix or made from scratch. What am I doing wrong?
    Thanks,
    Laurisa

  4. Christine Pastore says:

    Hi Melissa,
    I'd like to make the salted caramel-apple tartlets from the October issue of Food Network magazine for Thanksgiving. Can you tell me if these can be made earlier and frozen?

    Thanks,
    Christine

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