All Posts By Food Network Kitchen

Food Party!

by in View All Posts, December 9th, 2008

Minor Disaster Minorly Averted

by in View All Posts, December 5th, 2008

So I have this terrible, ancient old fridge, and anything like keeping a steady non-freezing-but-still-cold temperature is apparently too much to ask of it. (Pictured here, in black and white to emphasize the ancientness).

I had put this lamb steak in to thaw yesterday morning; I arrived home from work last night with a loaf of bread and then began chopping vegetables to roast. When the vegetables were about 20 minutes from done, I pulled out the lamb steak to quickly sear it off, then realized it was still rock hard.

Ok, so we’re starving, we have no protein in the house, and the vegetables will be done shortly. Now what? Then it occurs to us — the following tube of tinned terrines was one of our wedding gifts, brought by a friend from France (and shot by our lovely, and remarkably fond of inanimate objects, wedding photographer):

And that would be dinner. (the terrines, that is — not the book.) And that would be delicious.

Perhaps I should mess up dinner more often.

Rupa Bhattacharya, Culinary Writer

Someday, all our sushi will come on conveyor belts.

by in View All Posts, December 4th, 2008

I had been eyeing a new conveyor belt sushi spot all semester long and finally had a chance to go after class the other night. Having been fascinated with automation and mass production since childhood, I couldn’t wait to try it.

Conveyor belt sushi is exactly what it sounds like: small plates of sushi that roll along a conveyor belt in front of you. You pick whatever you want and are charged by the plate. Prices vary according to the color of the plate.

The sushi wasn’t the best I’d ever had, and, after seeing the same cucumber roll come by more than several times, I began to wonder about its age. But still, it was pretty neat. It made me wonder why we don’t have conveyor belt tapas. Good idea? Maybe not.

Shirley Fan, Nutritiontron

What I Was Thankful For

by in View All Posts, December 2nd, 2008

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Thanksgiving is a wonderful excuse for families to get together and eat a ridiculous amount of food. This year, same as last year, I made lamb chops. I know this doesn’t sound too traditional or special, but it was special to my family — specifically my brother.

See, it was my brother’s last home-cooked meal before being shipped off to Iraq and my family wanted to make something special for him. It came out perfect and I was thankful that I was able to give him what he enjoyed. (Except for the fact that he likes his well-done and had to throw it back on the grill.) I hope your Thanksgiving was as special as mine and that the food was delicious!

Danielle LaRosa, Assistant Culinary Producer

Click through for the recipe: Read more

Turkey reprieve in 3…2…

by in View All Posts, November 26th, 2008

I’ve never met the legendary Regina Schrambling, but she seems to have an uncanny knack for making me not feel alone. I can’t directly link to the particular entry on her site, but suffice to say that once, a few years ago, she recounted an incident that brought me great solace at a time when it was very much needed.

Just in time for Thanksgiving, she’s done it again. Cheers, Ms. Schrambling, and happy Thanksgiving.

Rupa Bhattacharya, Culinary Writer

Words that Strike Terror into Hearts

by in View All Posts, November 25th, 2008

My sister-in-law writes: “…And I wanted to mention this, not too sure about this 12-pound turkey that [redacted] got, she says it’s all white meat? How do you get an all-white turkey!?”

Does anyone know if this is even possible? What does a 12-pound all-breast turkey even look like?

Rupa Bhattacharya, Culinary Writer

Wait! I want to know everything.

by in View All Posts, November 24th, 2008

Every so often, the linguistic stylings of New York Times restaurant critic Frank Bruni bring one to tears:

I’m fond enough of chicken wings, and that fondness goes far enough back, that when I first learned of the movie “Wings of Desire,” I assumed it was an ode to poultry slathered with a tangy sauce and ready to be dipped in blue cheese, should the poultry lover so choose.

But then one googles, and one realizes the estimable college football blog Every Day Should be Saturday was all over this already. Is it worth another mention? Of course it is.

(recipe, if you’re so inclined)

Rupa Bhattacharya, Culinary Writer

Mixed Messages

by in View All Posts, November 21st, 2008

So, this sign magically appeared this morning next to our coffee maker. It makes a legitimate point, and besides, with the average work-related caloric intake around here being on the high side, it’s certainly salient.

So I opened the coffee maker, to make sure that I was getting my low-in-calories-and-good-for-me-milk, and found the following:

Yup, we’re out of skim milk. Now, the question is, are we out of skim milk because of the sign, or did the sign go up because we’re out?

Rupa Bhattacharya, Culinary Writer

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