All Posts By Food Network Kitchen

Do I Smell Chocolate?

by in View All Posts, January 15th, 2009

So if there is indeed a Chicago vs. New York trend, what about sweet smells in the air? Having recently visited the Windy City, best known for its deep-dish pizza and well-dressed hotdogs, I discovered that the downtown area smells less like meat and more like Hershey, Pennsylvania. Upon some cursory research, I found that the scent is from the Blommer Chocolate Factory on the west side of the city, which came under some fire for it a few years back.

Air pollution aside, New York did have the scent of maple syrup wafting through the air for a short period of time. It made me think of French toast and waffles all day long. I don’t know which one is better though. Which do you prefer: chocolate or maple syrup? Or do you know of a better-smelling city?

Shirley Fan, Nutritionist

Sacre Bling!

by in View All Posts, January 15th, 2009

I’m willing to grant that the recession might be causing a re-assessment of values, habits, etc, especially when it comes to food. And I’m told there have been whole books written with the aim of making luxury ingredients relatively accessible. But nothing justifies the following quote, from the director general of La Grande Épicerie, the gourmet-food department of Paris’ legendary store Le Bon Marché, on people’s paté-purchasing habits:

“Luxury products that have savoir faire — rather than bling-bling — offered a sense of refuge…”

Yes, fair. Sure, people might buy duck paté instead of foie, or they might buy a few slices of foie instead of a whole block.  But the idea of “bling” paired with “liver” gives me serious pause. It’s hard not to imagine a gavage Bedazzler.

Rupa Bhattacharya, Culinary Writer

Where Obama Eats

by in View All Posts, January 14th, 2009

Unfortunately, while I was out in the icy, cold tundra of Chicago earlier this month, I did not visit Dixie Kitchen, one of the president-elect’s favorite haunts. I did, however, experience some Hyde Park hospitality at Medici, where servers wear t-shirts that say “Obama Eats Here.” I bet he eats there because they have the best Arnold Palmers in town.

Shirley Fan, Nutritionist

Spectacular

by in View All Posts, January 12th, 2009

Cheap-Ash Meals with Ashley Archer: 1

by in View All Posts, January 12th, 2009

Every so often, I’ll check in with a recipe and shopping list perfect for entertaining on the cheap.

This week’s installation, for 6 very hungry people:

  1. Braised Organic Chicken with Chickpeas and Chard
  2. Sauteed Chard Stems with Garlic and Chile
  3. Carrot and Cilantro Salad with Warm Vinaigrette
  4. Toasted Flatbread
  5. Steamed Rice

= $20.59

Click through for recipes and receipt:  Read more

Watch Me Pull These Potato Chips Out of My Hat!

by in View All Posts, January 9th, 2009

So “two is a trend” and all, but are we really heading for a squirrel resurgence?

On the heels of a Times article that stopped just short of calling squirrel the new bacon comes news from the UK that one of the 6 finalists in a name-a-new-chip-flavor contest from Walkers Crisps is “Cajun Squirrel.” (Competing against Fish and Chips, Builder’s Breakfast, Onion Bhaji, Chilli and Chocolate, and Crispy Duck with Hoisin.)

There is no squirrel in the Cajun Squirrel, though (just as there is no fish in the Fish and Chips, and also no builders in the Builder’s Breakfast); the ingredient list is said to include “milk, lactose, salt, sugar, dried onion, dried garlic, dried lemon juice, cardamon, ginger, coriander, chilli, cumin, oregano, thyme, allspice, parsley, paprika extract and flavouring.”

Yum. Though it’d be disingenuous to imply I’d be anything but all over the Crispy Duck with Hoisin variety.

[via new favorite website Coldmud]

[update: James Oliver Cury was totally on this first]

[update II: now Gawker is too]

Rupa Bhattacharya, Culinary Writer

The Stealthy Maccabee Gift Exchange

by in View All Posts, January 8th, 2009

I don’t know about other departments, but here in Culinary we have a longstanding tradition of marking the holidays with a Secret Santa ritual. Several weeks in advance, names are drawn blindly from a hat. On a designated day (this year’s was yesterday) we all gather for snacks and trade small tokens of collegial affection. Some make out better than others, to be perfectly frank, but the spirits are always high, the gratitude effusive and, heck, the free meal helps defray the cost of the gift.

However. There is a not insignificant minority here who, growing up, never received one of Santa’s jolly visitations, for whom ‘ornamenting a tree’ was something involving toilet paper and a grudge, who hear the word caroling and reach for their ear muffs. You get the picture.

It is with this tribe in mind, and in the interest of making our Secret Santa ritual somewhat more ecumenical, that I propose the following idea: next year, we should offer the option of an alternative gift exchange. Let’s call it Stealthy Maccabee. You, the participant, pick a name from a hat, then ambush your randomly selected idolator / co-worker with a sufganiyot in the face, which, though not perhaps as comedically rich as a cream pie, strikes me as infinitely preferable to, say, being slapped with a hot latke.

Jonathan Milder, Research Librarian

Newton's 3rd Law of Reality Television

by in View All Posts, January 7th, 2009

Via Eater — so I guess Wife Swap is looking for a food writer for an upcoming show. Don’t get me wrong, I think this is all well and good, and I do plan on surreptitiously nominating several colleagues.

But what I really want to know: what precisely is the opposite of a food writer? Suggestions welcome.

Rupa Bhattacharya, um, Food Writer

Can't Start a Fire Without a Spark, &c.

by in View All Posts, January 7th, 2009
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