All Posts By Nikhita Mahtani

Nikhita Mahtani is an Online Editorial Intern for the summer at FoodNetwork.com, and a journalism graduate student at NYU. She likes Asian-Fusion recipes, chocolate cake and even kale salad!

What to Watch: Easy As Pie on Barefoot Contessa and Bobby Grills a Vegetarian Menu

by in Shows, July 25th, 2014


From indulgent vacation recipes to healthy twists on old favorites, Food Network has you covered this weekend.

First, join Ree Drummond as she fixes up some manly recipes for her boys on The Pioneer Woman on Saturday. Next, join the gang on The Kitchen as they take you on a vacation right in your own home with tropical meal and cocktail ideas.

On Sunday, learn the art of pie-making with Ina Garten on a new season of Barefoot Contessa, then find out how to pack a nutritional punch in your favorite dishes with Bobby Flay on Barbecue Addiction: Bobby’s Basics. The fun continues on Sunday night, with three whole hours of competition shows – tune in to new episodes of Guy’s Grocery Games, Food Network Star and Cutthroat Kitchen.

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Join Alton for a Twitter Chat This Friday

by in Community, July 23rd, 2014

Join Alton for a Twitter Chat This FridayIf there’s anything you ever wanted to ask Alton Brown, now’s your chance. The evilicious host of Cutthroat Kitchen and judge on Food Network Star will be hosting a Twitter chat this Friday, June 25, at 1pm. Simply tweet your question with the hash tag #AskAlton and see what witty answer he responds with.

Catch the chat at 1pm, Friday, July 25

This Spicy Sichuan Pork Dish Will Make You Want to Skip Takeout Tonight

by in Recipes, Shows, July 23rd, 2014

Sichuan PorkOn this week’s Chopped Dinner Challenge, the chefs of Food Network Kitchen chose to feature the basket ingredient ground pork. This Roasted Eggplant with Sichuan-Style Pork recipe reinvents the inexpensive ingredient for an outside-of-the-takeout-box meal that’s ready in 30 minutes. Stir-frying the pork with spicy Sichuan flavor transforms the familiar ingredient into a dish that’s just as flavorful — if not more than — takeout.

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Smoked Gouda and Roasted Red Pepper Grilled Cheese – Meatless Monday

by in Recipes, July 21st, 2014

Grilled Cheese with Roasted Red Pepper and Smoked Gouda
For an inventive twist on a comfort-food classic, look no further than this Smoked Gouda and Roasted Red Pepper Grilled Cheese recipe from Food Network Kitchen. By replacing the type of cheese or bread, grilled cheese can be recreated in a number of different ways, from adding fruits like apples for a sweet crunch to throwing in a couple of chiles for a spicy kick. In this recipe, two cheeses are combined to create a unique flavor profile. Try this exciting pairing as a quick lunch or a relaxing dinner; it’s easy, gooey and delicious.

The secret to this combination is in the texture; while Gouda has a remarkable earthy tang, it can’t be used on its own in the sandwich because it doesn’t have the ability to melt in the way required to create the perfect grilled cheese. As a solution, this recipe combines extra-flavorful smoked Gouda with Muenster, a gooey, less assertive cheese. By adding arugula for a nutritional boost and red peppers for a salty kick, you’ll make this childhood favorite anything but boring.

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Bobbing for Ingredients — Alton’s After-Show

by in Shows, July 20th, 2014

Cutthroat Kitchen host Alton Brown‘s sabotages can involve any number of evilicious plans, such as replacing a contestant’s prime ingredient with an inferior one or taking one’s cooking tools away. While these sabotages are bad enough themselves, Alton took evil to a new level in the fondue challenge, where he took away all of one chef’s ingredients and replaced them with his ‘Party Fondue Pot’, a large container of melted nacho cheese that hid a number of ingredients in its depth.

Chef Tom was given this sabotage and had to hunt through the 35 gallons of cheese to find something he could use for the fondue. Alton noted to judge Jet Tila on this week’s After-Show, though, that Chef Tom didn’t use any of the cheese from Alton’s pot in his fondue. “I would have used a little of this just as an emulsifier,” said Alton. “Because then you don’t have to worry about texture! This stuff’s never going to clump.” Still, Chef Tom walked away the winner, thanks to Chef Matt’s lack of starch in his cheese sauce.

Click play on the video above to see the Party Fondue Pot up close, and hear Jet’s reaction.

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10 Great Ways to Use Up Fresh Basil — Most Popular Pin of the Week

by in Community, July 20th, 2014

10 Great Ways to Use Up Fresh BasilThe best part of summer is the abundance of fresh herbs that can be used to season even the most-mundane dishes. One of these herbs is basil, which has a bright and sweet flavor profile and can be used in a number of recipes, from pesto to seafood. If you’re worried about how to incorporate it in your daily recipes, take a look at this week’s Most Popular Pin of the Week, a post from our Healthy Eats blog outlining ‘10 Great Ways to Use Up Fresh Basil‘.

For more healthy summer inspiration, check out Food Network’s Let’s Get Healthy board on Pinterest.

Check Out the Blog Post: 10 Great Ways to Use Up Fresh Basil

What to Watch: A New Season of Barefoot Contessa and Chef-Civilian Pairs on Iron Chef America

by in Shows, July 18th, 2014

Iron Chef
This weekend on Food Network, there are celebrations aplenty as your favorite stars share their tried-and-tested party recipes.

On Saturday, join Ree Drummond as she plans a huge engagement party for a friend featuring mouthwatering recipes on The Pioneer Woman. Next, the hosts of The Kitchen are creating fresh recipes with in-season summer produce. Later that night, check out a new episode of Iron Chef America in which Iron Chefs Bobby Flay and Masaharu Morimoto are paired with actor Anthony Anderson and food writer Simon Majumdar for the ultimate bar food battle.

On Sunday, Ina Garten returns with an all-new cocktail-themed episode of Barefoot Contessa, and Bobby is going global with a fresh new take on tacos on Barbecue Addiction: Bobby’s Basics. Next, get ready for battles galore as the competition heats up on new episodes of Guy’s Grocery Games, Food Network Star and Cutthroat Kitchen.

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Enter for a Chance to Win a Guy’s Grocery Games Tote Bag

by in Contests, July 17th, 2014

Guy's Grocery Games Tote Bag
On Guy’s Grocery Games, Guy Fieri loves to test the chefs by making them go through a number of obstacles, like suddenly having their main ingredients go missing from the market’s shelves or having them stick to a meager budget. In the No Carts Allowed game, Guy makes sure the chefs can’t use their grocery carts. Instead they must resort to using just their arms and hands, their aprons, or, if he’s feeling generous, a tote bag to carry all the ingredients they gather. With the Grocery Games logo embossed on durable cotton twill, this bag makes grocery shopping a breeze thanks to its long 11-inch handles, thick material and roomy interior.

You can buy your own tote bag here, or you can enter to win one for free from FN Dish. We’re giving 10 lucky, randomly selected readers each a Guy’s Grocery Games tote bag, and all you have to do to enter to win is leave a comment below telling us what your favorite game on the show is and why. For run-downs of the games, see here for Season 1 and here for Season 2.

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Grape Jelly Isn’t Just for Toast Anymore

by in Recipes, Shows, July 16th, 2014

Jelly Black CodFor this week’s Chopped Dinner Challenge, the chefs of Food Network Kitchen chose to feature the basket ingredient black cod. Instead of marinating this flaky fish in something a bit more traditional, like miso and honey, the chefs decided to go a more unconventional route by combining grape jelly, soy sauce and balsamic vinegar for a sweet, savory and fruity flavor that soaks into the fish’s buttery flesh in this Grape Jelly-Glazed Black Cod recipe. The best part about the mixture is its versatility: It does triple duty as a marinade and, once boiled down, as a glaze to brush on during broiling and to serve as a sauce tableside.

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Buckwheat Noodle Salad — Meatless Monday

by in Recipes, July 14th, 2014

Buckwheat Noodle SaladOn warm, summer days, a cooling salad seems like the ideal bet. It can be frustrating to always go carbless for lunch, however, especially when you’re craving a more filling meal involving pasta and rice. Luckily, there’s a solution. Asian noodle salads are hearty enough to be considered a main meal, but light enough to not weigh you down on a hot day. And, as a bonus, they cook up unbelievably quick.

In Bobby Flay‘s recipe for Buckwheat Noodle Salad, the dressing is made with pungent spices and condiments like tamari, sesame oil and chili sauce, mixed with ingredients like vinegar, sugar, ginger and honey to tone down the heat. Bobby also combines a slew of vegetables, including carrots, cucumbers and peppers, to pack a nutritional punch. The result is a filling and healthy summer meal staple that can be prepared in less than half an hour.

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