All Posts By Food Network Kitchen

Let Them Eat Views

by in View All Posts, February 5th, 2009

Via CHOW comes word of one of the most devastating restaurant reviews I’ve seen in ages (that wasn’t written by AA Gill) — the intro alone reads as follows:

When the culinary highlight of your three-course meal is the breadsticks, you won’t be recommending the restaurant anytime soon.

When the check is an eye-popping $606 for two and the restaurant is the fabled Rainbow Room, you want to wave a picket sign for all the tourists in Rockefeller Plaza telling them this is the biggest ripoff in town.

I’d suggest reading the whole thing in any case, and of course the merits of scathing reviews, expensive institutions, and lowered expectations are all up for debate, but it seems like there’s only one real thing to say in response.

Rupa Bhattacharya, Culinary Writer

Maple Syrup Smell — explained!

by in View All Posts, February 5th, 2009

That maple syrup smell Shirley was talking about? It’s New Jersey’s fault. And apparently it’s fenugreek.

One of our colleagues totally smelled like maple syrup for a while after making a habit of drinking fenugreek tea; we should have made the connection sooner.

Rupa Bhattacharya, Culinary Writer

Wild Man

by in View All Posts, February 4th, 2009

My wife is from Kentucky and we get down there several times a year. The good news for me is that the in-laws are avid hunters and are not only open to — but apparently look forward to — my experiments with wild game. I always lay down the challenge: “if you kill it, I’ll cook it.”

This past trip was quite fun for me as I was handed goose breast, doves, and venison. I’m used to cooking wild venison; on this trip, it was cooked several different ways, including over an open fire loaded with hickory we split ourselves.

The goose was a bit more of a challenge. On an earlier trip, I had tried cooking it a few ways, but wasn’t really satisfied. It was too tough to leave medium-rare (like a duck breast) and it got a little gamey when I ground it up and made meatballs out of it and cooked it in tomato sauce. This time, I decided to think a little more outside the norm and made goose pastrami (modifying Emeril’s recipe for duck pastrami).

It was amazing. I brought some home for my folks to try and they’ve already had me online ordering more goose.

Rob Bleifer, Executive Chef

Happy Valentine's Day From Number Six

by in View All Posts, February 3rd, 2009

Sick, I know, but my initial reaction upon learning of this WW2-era grenade disguised as a chocolate bar centered on cacao content. My second thought was sorrow over such maltreatment of the food of the gods. No chocolate deserves such a cruel fate. Perhaps this might be one time (the only time) when carob makes a viable substitute. [via]

Jonathan Milder, Research Librarian

I Has a Tapas Bucket

by in View All Posts, February 2nd, 2009

So I’ve spent a not-small amount of time in Sheffield in the last bit. While there, one of the things I’ve had cause to contemplate is the uniquely British culinary magic whereby fundamentally inoffensive raw ingredients are transformed into, well, this.*

Gordon Ramsay, who is clearly a better man than I, seems to have figured out the answer:

Buckets. These particular buckets are filled with tapas, though of course there may be other buckets of which I’m not aware.

Glad we got that sorted out.

* Meanwhile, the same nation that makes that also makes this, so make of that what you will.

Rupa Bhattacharya, Culinary Writer

Super Bowl Eats

by in View All Posts, January 30th, 2009

I am sad to say that I will not be consuming this during Superbowl weekend, but if anybody does and sends me a picture, I will gladly help you develop a post-game eating plan. [via]

Shirley Fan, Nutritionist

Security Theater Neat; Water Back

by in View All Posts, January 29th, 2009

Mory and I met the guys from Templeton Rye at a whiskey thing last year — they dared us to drink their moonshine-style corn whiskey straight, and we did so happily — and this just arrived in their newsletter:

(click to enlarge/explain; via)


Rupa Bhattacharya, Culinary Writer

New White House Addition

by in In Season, January 29th, 2009

I’m not sure if anyone saw this in the news yesterday, but the Obamas have hired Chicago chef Sam Kass to cook for them in the White House. Sam Kass is known to be an advocate for healthy and local eating and has taken up some public health issues like school lunches and obesity. It’s not a victory garden on the White House grounds, but hopefully it’ll keep Alice Waters happy.

Shirley Fan, Nutritionist

News You can Bocuse

by in View All Posts, January 28th, 2009


by in View All Posts, January 27th, 2009

Via our sister site FN Dish:

That’s a pie.

Rupa Bhattacharya, Culinary Writer