All Posts By Food Network Kitchen

News You can Bocuse

by in View All Posts, January 28th, 2009

RIP, Kebab King

by in View All Posts, January 23rd, 2009

What would the European city look like had there never been a Mahmut Aygun, inventor of the doner kebab, man who taught Europeans to eat with their hands?

We’ll leave history to ponder that–and ponder it will, no doubt. For now we mourn the passing of the original ‘Kebab King,’ and wish him safe journey on his way to that great kebab cart in the sky.

Jonathan Milder, Research Librarian

Ramen Inspiration

by in View All Posts, January 23rd, 2009

Several months ago the Test Kitchen team was given an assignment for the current (Jan/Feb) issue of the Food Network Magazine. Our challenge was to come up with creative new uses for ramen noodles.

One day, my daughter, who was home visiting from college, stopped by the Test Kitchen to say hello. Her timing could not have been more perfect, since Bob Hoebee, one of our recipe developers, had just called for a tasting of his Ramen Noodle Cake with Swiss Chard. Much to my daughter’s delight, she was invited to join in the tasting.

Now it wasn’t just because she is a vegetarian that this dish appealed to her; there was something so appetizing about the way the noodle cake looked — so golden and crispy on the outside, but still moist and tender on the inside.

One bite was all she needed to be motivated to try this recipe out when she returned to campus.

Please note: (I hope I don’t get in trouble for this later) you may expect that cooking comes naturally to her since her mom and many others in her family love to cook, but the apple fell a little further from the tree where cooking is concerned. While she certainly appreciates a great meal, she is less inclined to spend significant time in the kitchen. However, this dish seemed right up her alley: cheap, easy and delicious.

A few weeks later, a campus pot luck was the perfect opportunity for her to test it out. After a very successful first attempt, she called excitedly to inform me that it was a huge hit and she was surely going to make it again. Each time, she happily reported that it was a major crowd pleaser. The dish has become a favorite; on her latest visit home, she decided to try it again, this time for the family.

In my opinion, one look at the photo will tell you that this is definitely a keeper! Of course, I may be just a little biased.

Claudia Sidoti, Recipe Developer

Yay:

by in View All Posts, January 23rd, 2009

To Err is Human

by in View All Posts, January 22nd, 2009

Here in the FN Kitchens, we’re always looking for interesting new products to add sunshine to developing recipes. Sometimes we find them in the bodega; sometimes in our own pantries. This came with our last spice delivery:

Perfect for your next mock-epic dinner party!

Vince Camillo, Food Stylist

Are We Not Men?*

by in View All Posts, January 21st, 2009

Because life’s apparently just too short to have to actively combine one’s alcohol with one’s nitrous oxide, one welcomes word of Whipped Lightning, “the world’s first deliciously-daring whipped cream.” It’s alcohol-fortified-whipped-cream-in-a-can, properly known as “whipahol,” available in 4 flavors (Amaretto, Cinnamon, Orange, and Macadamia).

Personally, I prefer my cocktails made either out of whiskey and ice or by Jim Meehan, so I may well not be the appropriate market for this. The delightful Ezra Poundcake has some choice words on the subject, as do her commenters. Anyone care to weigh in?

Rupa Bhattacharya, Culinary Writer

*Yes, the AJC totally did the Devo lede first. Sorry.

First They Came for the Manicotti

by in View All Posts, January 21st, 2009

Goat Samaritans

by in View All Posts, January 20th, 2009

So my mother’s been really into goat lately, and has been casting around for a source. As goatmeat for her means more biryani for me, I’ve been doing everything I can to assist this quest, and have been checking around for either local or mail-order-friendly purveyors.

We realized quickly that the easiest-seeming solution, of me buying goat from the Greenmarket and bringing it to her, wasn’t going to work, as, well, I kept eating it before I could get it to her. So she clearly had to take matters into her own hands.

Appended to the whole feature the Times recently did on Bill Niman‘s new goat-tastic project was a list of suppliers. She got in touch with one, Copeland Family Farms (no relation, I don’t think, to our Sarah Copeland), who said they didn’t have any leg meat (her favorite) available just then, but would call and let her know when they did.

Except they didn’t. They went one better. She arrived home shortly thereafter to a goat-packed surprise package from Copeland’s proprietors, Bob and Dusty Copeland, with a note suggesting she call with payment info upon receipt. Even if the goat hadn’t been fantastic (which it was), I’m not sure there’s a better combination than goatmeat and generosity.

Rupa Bhattacharya, Culinary Writer

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