All Posts By Food Network Kitchen

That explains it

by in View All Posts, April 13th, 2009

(Image courtesy NYMag)

Yeah, that op-ed the other day did read a little straw-man (or should that be straw pig?).

Rupa Bhattacharya, Culinary Writer

It Came From the Library: 4

by in News, April 10th, 2009

The recession may be walloping the fine dining and casual dining sectors, but somewhere in between there is a small but thriving niche where the upmarket and downmarket meet. In this midmarket enclave, familiar, fast, dare-I-say ‘comfort’ foods such as burgers and pizzas are approached with a sense of craft and artisanship and an obsession with ingredients imported from the world of fine dining. The new establishments fitting this mold tend to be tightly focused on doing one thing and doing it exceptionally well. By drawing on the best of the upscale and the downscale, the gourmet and the populist, these new spots wear a sort of double halo: they are simultaneously democratizing and aspirational.

Thus far this month a deafening media buzz has hovered over a number of new artisanal pizzerias in New York and LA that very much fit this mold. The focus has largely been on Jim Lahey’s much anticipated Co. But Co. is just the latest — though perhaps best, despite what a gustatorily-challenged pencil-pusher at the NYTimes might think — of the city’s new pizzerias, joining a crowded field of newcomers including Motorino, San Marzano, and Artichoke.

Jonathan Milder, Research Librarian

Easter Cupcake Update

by in View All Posts, April 10th, 2009

Some users of our Easter cupcake recipe package have been complaining that the cupcakes fell, flattened and were slightly burnt around the edges. As a result, we decided to re-test and see what was happening. Here’s what we found:

We realized that it’s crucial to process the batter for the extra 2 minutes indicated in the recipe. While the batter will be smooth before this step, processing it for those remaining 2 minutes makes it looser, smoother and pourable.

When testing the cupcakes both with the 2 minute step and without, the results were dramatically different. The unprocessed batter fell and became flat and messy. The processed ones were had a lovely dome shape and were light and fluffy in the center.

See photo below, with unprocessed on the left; processed on the right:

We apologize to anyone who had difficulty with the recipe. We assure you, that if the recipe is carefully followed, you should have excellent results and a very happy Easter cupcake indeed!

Claudia Sidoti, Recipe Developer
Leah Brickley, Test Kitchen Associate

In Season: Fresh Chickpeas

by in In Season, April 9th, 2009

These are fresh chickpeas. We found them in the market downstairs from us for $1.99/pound, so we thought we could afford to experiment with these delicious and nutritious spring legumes. Here’s what we learned:

First start by shelling them (the pods aren’t edible) and then have some fun. They’re good tossed raw into a salad, or steamed for your favorite hummus recipe, or steamed and tossed with butter and parsley, or sautéed with some pancetta and onions and served over pasta with pecorino, or used anywhere you’d use fresh peas. If you like edamame, toss these in good quality extra virgin olive oil and sea salt, then eat them straight out of the pod.

Store them in the refrigerator for up to a week — they do dry out quickly, so it’s best to eat them while fresh.

Claudia Sidoti, Recipe Developer

Dave Opens Champagne Bottles As He Sees Fit, Part 3

by in View All Posts, April 8th, 2009

Previously: Part 1; Part 2

Busted!

by in View All Posts, April 7th, 2009

Co. Pizza

Evan Sung for The New York Times

that’s what Jonathan, Shirley, and I are in this picture, taken when we took Shirley to Co. to celebrate her last day at FN. Clearly, “Co.” stands for “cola” — what are you trying to insinuate, anyway?

UPDATE 4/8/09: Now that the actual article’s posted, there’s even more Jonathan for all your Jonathan needs!

Rupa Bhattacharya, Culinary Writer

EMD + IACP = OMG

by in View All Posts, April 6th, 2009

Eat Me Daily has a great piece up today on the IACP cookbook awards, and what they mean in the context of both the food world and publishing. Inside baseball to some extent, sure, but fascinating inside baseball.

Rupa Bhattacharya, Culinary Writer

Critical Food Party Update

by in View All Posts, April 2nd, 2009

When visiting a friend this weekend, somehow we came upon the topic (because that happens) of Food Party, the fabulous web video series I posted about a few months ago.

I learned from my friend, who is knowledgable in the ways of Food Party, that a whole SLEW of new Food Party episodes are currently being shot in short format for the IFC channel. To say I am psyched is a vast, vast understatement.

Rupa Bhattacharya, Culinary Writer

Cow on the lam(b)

by in View All Posts, April 1st, 2009

Meet Floss. She’s a cow, originally from South Yorkshire, who ran away 9 months ago after having been sold. She managed to spend that entire time on the run, traveling about 60 miles all told, hanging out in a paintball field and stealing hay here and there, before being brought to an animal sanctuary in Norfolk.

As one of her eventual protectors puts it, “She is quite a cow, she remained free by finding some really good hidey-holes.”

Yeah, that’s a pretty awesome cow. And, it would seem, a pretty awesome hidey-hole. [via]

Rupa Bhattacharya, Culinary Writer

Other than that, Mr. Stalin, how did you like your meal?

by in View All Posts, March 31st, 2009

Personally, all of my meals are anti-Soviet Ukrainian nationalist guerillas-with-questionable-history themed — aren’t yours? [via]

Rupa Bhattacharya, Culinary Writer

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