All Posts By Debra Puchalla

The New FoodNetwork.com Is Here!

by in News, January 23rd, 2014

FoodNetwork.com Home Page

It’s ready! We are so excited to introduce FoodNetwork.com’s freshest look, with all-new, improved ways of discovering the best recipes, videos, tips, restaurants, chefs and shows around. After months of planning and plotting, testing and tweaking, our cleaner, smarter, easy-to-browse site is ready for prime time.

“We’re thrilled to roll out our rebuilt sites for desktop and mobile this week,” said Angela Moore, vice president of Food Network’s digital group. “FoodNetwork.com’s new design, navigation, search and overall experience enable our audience to find the content and tools they need to make their lives — and meals! — easier, more enriched and more fun.”

Here’s a quick tour of the new look and feel:

Read more

Behind the Scenes: FoodNetwork.com Upgrade in Progress!

by in News, November 13th, 2013

FoodNetwork.com Update Sneak PeekHere on FN Dish, fans get a daily helping of the latest popular recipes from FoodNetwork.com, plus news and updates about favorite chefs, shows and restaurants. Just a few weeks ago we rolled out an all-new Recipe Box feature to help you save crave-worthy Food Network recipes (plus your own personal ones and those from other websites) and a shopping-list tool that stays synced no matter which device you’re using, from the kitchen to the living room to the market and back again. Now, for the latest look behind the curtain, we’re sharing a sneak peek of FoodNetwork.com’s upcoming website upgrade.

Click for more photos

Anne Burrell Goes to the White House

by in Events, Food Network Chef, April 3rd, 2013

Anne Burrell Easter Egg Roll White HouseFood Network chef Anne Burrell got a thumb’s up from First Lady Michelle Obama Monday at the White House’s Easter Egg Roll, which drew 30,000 people to the South Lawn for fun that went far beyond eggs. “A little love in your food makes everything taste better,” Anne told Mrs. Obama, prepping pasta with broccoli rabe pesto and sausage as a family-friendly all-in-one-meal idea for visitors. “Kids, you would eat this at home, right?” the First Lady asked, getting a big “yes” in reply. Mrs. Obama said the dish — a nourishing mix of protein, veggies, good fat from olive oil and pistachios — tasted cheesy enough to be kid-friendly but sophisticated enough for date night. Watch the video here and get the recipe over on the Let’s Move blog.

“It’s the perfect ratio of pasta to sauce,” Anne said. “When you finish the pasta you should have just enough sauce left to take the last of your bread and get that little bit, wipe it up so your plate’s clean. Then you can put your plate right back in the cupboard because you’re part of the clean-plate club.” Anne was on stage in the Play With Your Food area along with White House chef Cristeta Comerford, White House pastry chef Bill Yosses (pictured above) and other food-famous folks including Al Roker and Ina Garten; there, visitors followed up egg-rolling by peeking into the garden that supplies the First Family with fresh vegetables year-round, eating jelly beans and learning how long it takes to work them off (30 seconds each) and trying out tennis and basketball on the White House courts. The eat-well-move-more activities were in support of the First Lady’s Let’s Move! initiative, which aims to reduce the rates of childhood obesity in the United States.

Read more

Cook This Now: The Friendliest Chili Recipe

by in Books, November 7th, 2011

spicy three meat chili

I’m a noncompliant chili chef. I spot a chili recipe, break out the stockpot and handily ignore most of the instructions, unable to keep myself from throwing anything and everything into the mix. Thank goodness food writer, cookbook author and sometime Iron Chef America judge Melissa Clark has come along with a recipe to show me, bite by bite, the merit of chili discipline. A handful of ingredients, well prepared, rather than a whole spice rack of cacophony, are her shared secret.

Bringing a Melissa Clark recipe into your kitchen is like inviting that friend over who always has delicious ideas and solid advice delivered without an ounce of airs. Her cooking is straightforward and smart, at once elegant and inviting. I’ve “known” Melissa, oh, for about a decade, though we’ve never met in person. She wrote food stories I edited at Martha Stewart; she writes my favorite New York Times Dining column, A Good Appetite; I follow her Tweets; we’re Facebook friends. This is all to say I like her style, love her recipes and call her a friend even though we haven’t had the pleasure of sharing a table.

Read more

Hoping for an Unharried Harry’d Halloween

by in Holidays, October 29th, 2011

harry potter butterbeer
The trick of October is for the monster mishmash of kids’-soccer watching, family apple-picking and pumpkin-patch prowling to lead up to a calm, cool finale: Halloween. For months my three boys, ages nine, seven and three, have plotted their costumes: a Harry Potter Quidditch player, a wizard — not Harry! — and a superhero dinosaur (whatever that is). My plans for what to serve while we carve pumpkins is less set in stone.

Inspiration for last-minute Halloween party treats, Harry Potter-style, came during a quick trip to Florida this week. After all, little wizards need food and drink for fruitful spells. At Hog’s Head, a pub at Universal Orlando’s Wizarding World of Harry Potter, executive chef Steven Jayson told me Butterbeer, a drink the characters in J.K. Rowling’s now-classic series loved, is a favorite among the park’s Potter fans. Count my kids as part of that crew — after riding the Flight of the Hippogriff roller coaster, not before. ”Butterbeer is nonalcoholic and is served either cold or frozen; both versions are frothy and reminiscent of shortbread and butterscotch,” he said. Sweet. He’s right about the taste given the thousands of drinks they pour daily, but I’d include cream soda in my description too; with each sip I tried to pull apart the components, knowing I’d want to stir up some at home.

Recipes for Butterbeer and more »

Justin Bieber Ice Sculpture: Pretty Cool, Right?

by in Behind the Scenes, News, March 3rd, 2011

Justin Bieber ice sculpture by Ice Brigades
Ice Brigade ice sculptor extraordinaire Randy Finch chills out with his Justin Bieber ice sculpture.

Baby, baby oh: Ice sculptor Randy Finch, star of Ice Brigade, chips away at massive blocks of ice with cool tools and an artist’s hand. His latest subject? Pop star rock star teen star everywhere Justin Bieber. Happy 17th Birthday, Justin! Nice haircut, Biebs. Up next: Selena Gomez. Maybe. Never Say Never.

Tonight at 10 pm ET, watch as Randy and his crew head to Michigan to design an entire lounge–complete with a working bar, sushi station and pool table. Cool stuff.

What celebrity would you most like to see as an ice sculpture?


Oscar Eats: The Social Network and Toy Story 3

by in Events, February 24th, 2011
Oscar night eats: The Social Network and Toy Story 3
Oscar night picks for the young at heart: Dishes to "Like" or "Share" and recipes that are child's play.

Young at heart, or just too cool for school? The cool kids will be on the small screen at the Oscars this weekend. In a Best Picture field crowded with serious films and old-school subjects, two movies stand out for their youthful appeal: The Social Network and Toy Story 3.

All week The Dish is offering winning menus and recipes tailored to the nominees for Best Picture. Today, the tale of a brainy techno-whizkid’s creation of Facebook is food-fighting with the classic toys adventuring as their kid heads off to college.

So, WWMZE? What might Facebook founder Mark Zuckerberg eat to celebrate (or not) if The Social Network wins best picture at this weekend’s awards? WWBLE? What might Buzz Lightyear sit down and enjoy if Toy Story 3 rockets to the winner’s podium (and if he weren’t an animated character)? Consider this a friendly foodie faceoff–which of their food picks wins?

Read more

Beat the Blizzard: 5 Warm-Up Favorites From Alton

by in Recipes, View All Posts, December 26th, 2010

Alton is at the ready with his Food Network Magazine Buffalo Wings, helping me wing it through the next 24 hours of snow.

Connecticut friends stuck in Los Angeles. Manhattan friends stuck in Texas. My three kids, my mom, my husband and I (or is it me? delirious, clearly), very much stuck at home. Warning, Florida, Arizona and other sunny outposts–this post may not be for you.

Here in New York City, a snowball fight is sounding like a good idea, if you know what I mean. Maybe some fresh air will make quality time in the family room seem more appealing. Meantime, what can I run out to the neighborhood store for, so that, as winter becomes a wonderland outside, we can warm things up inside? I’m dreaming of a ski vacation and the comfy-cozy lodge food that goes with it. Alton Brown recipes, to the rescue:

  1. Alton’s Hot Wings Butter and garlic makes these Food Network Magazine wings even better, and not only in snowy Buffalo.
  2. Hot Cocoa His secret? Confectioners’ sugar. Sweet memories in the making. Will use extra marshmallows to keep the kids’ energy up, so to speak.
  3. Cheese Fondue Alton uses a double dose of cheeses (smoked Gouda and Gruyere) and a double shot of spikes (hard cider and brandy) to make your heart melt.
  4. Alton’s Pressure Cooker Chili No pressure, all ease. Spicy and meaty and soul-warming, and without much effort. Bonus: When else will I put that pressure cooker I got last Christmas to use?
  5. Ultimate Nachos Corn tortillas, jalapenos, guac, cheese, sour cream and salsa. Six servings, so there’s enough to share.

How will you be cooking your way through the snow?

Turkeyed Out? Black Friday, Red (Sauce) Alert

by in Recipes, November 26th, 2010

Bedeviled by holiday shopping and too much turkey? Eggs in purgatory are heaven.

At a random moment tucked between November 10 and November 17 I started dreaming beyond turkey. The buildup of birds every which way, and sides upon sides all homey and comforting, simply got to be too much of a cornucopia. So Black Friday for me is Red Sauce Friday.

While everyone else is grabbing leftoverssandwiches, chili and soups, grab a jar of tomato sauce. There are tons of recipes to make with it with nary a shopping trip. Indeed, the day after Thanksgiving, I am grateful for Food Network Magazine’s 50 Things to Make with a Jar of Tomato Sauce, specifically the Eggs in Purgatory, Mussels Marinara and those Pizza Potatoes, chockful of a different sort of stuffing.

Let the wild holiday rumpus begin–after you’re sated with something saucy.

Check out Cooking From the Pantry, filled with skip-the-lines-eat-now ideas.

The Next Iron Chef: Go Over the Top, Symon Says

by in Shows, November 21st, 2010
Michael Symon stops by Dish headquarters
Next Iron Chef Judge Michael Symon is all smiles, three years into his tenure.

Just three years ago Michael Symon sat where Chefs Marco Canora and Marc Forgione are today, battling for a permanent place on the roster of Iron Chef America. Now he frequently dons his jacket and defends chefly honor in Kitchen Stadium. He also serves as a judge on The Next Iron Chef, hosts Food Network’s Food Feuds and hosts Cook Like an Iron Chef on Cooking Channel. Clearly that long-ago Next Iron Chef winning moment was the end of one battle but the beginning of so much more.

“I went through the competition myself and I know how hard it actually is,” Symon said recently at Food Network’s New York City headquarters. “But you know, I feel that the winner is coming into our club, and we need to protect the club, just like Bobby and Mario and Morimoto did when I came through.”

Who will be the next chef to have a jacket hanging here?

So this season, Symon has enjoyed food from “some of the greatest chefs in America,” and is sympathetic to the fierceness of the competition, but he’s also clear eyed and critical. From battle to battle, even the smallest details made a difference in which chefs stayed and which went. In the wake of last week’s double elimination, Symon compared dishes from Chef Tsai and Chef Tio with those from the two remaining competitors. “Chef Forgione and Chef Canora’s food was just a little more over the top. And because of the nature of this competition, sometimes you have to go a little over the top to win.”

Read more