All Posts By FN Dish Editor

FN Fan Bites: Morimoto Sings for Japan, Aarón Partners With Cacique

by in Food Network Chef, May 3rd, 2011

morimoto
Iron Chef Morimoto is serving up recipes to aid his Japanese homeland in Keep Recipes for Recovery, a 21-recipe cookbook filled with Japanese classics, fusions, haute cuisine and more. Donations start at just $10 –proceeds will go to The American Red Cross to help Japan recover from the devastation of the recent earth quake and tsunami. Last month, Chef Morimoto made his singing debut at The Thousand Hearts benefit concert to raise funds and awareness for the survivors of the tragedy. You can still donate to the benefit through Thousandhearts.org and see his vocal performance on YouTube.

Would you like to meet Chef Aarón Sánchez? In honor of his partnership with Cacique, the largest Hispanic cheese brand in the U.S., you and one lucky friend could have Sánchez “crash and cook” in your very own kitchen! To enter, visit and ‘like’ Cacique USA’s Facebook page from Apr. 13 to Aug. 31, 2011: http://www.facebook.com/CaciqueBrand.

Find out what Guy Fieri is up to »

Recipe of the Day: Baja Style Fish Tacos

by in Recipes, May 3rd, 2011

baja style fish  tacos
Marcela’s beer-battered halibut is fried to a golden crisp and then topped with shredded cabbage and salsa for the ultimate fish taco.

Get the recipe: Baja Style Fish Tacos

Browse Food Network’s Cinco de Mayo feast for more Mexican-inspired recipes.


Recipe of the Day: Risotto With Asparagus

by in Holidays, Recipes, May 2nd, 2011

risotto with asparagus
Creamy risotto is mixed with Bibb lettuce, Parmesan cheese and fresh lemon juice and can be served as a light main or hearty side — perfect for Mother’s Day. Tangy Italian cheese and asparagus top this Italian classic for an extra burst of flavor.

Get the recipe:  Risotto With Asparagus

Browse more of Food Network’s Mother’s Day recipes.

Kick Off Cinco de Mayo with Eva Longoria and Marcela Valladolid

by in Food Network Chef, April 29th, 2011

eva longoria marcela valladolid margaritas

Cinco de Mayo is right around the corner and who better to commence the holiday celebration than Marcela.  This Saturday morning, she’ll kick off her new season of Mexican Made Easy with a Cinco de Mayo celebration starring actress and cookbook author Eva Longoria — together they’ll make Eva’s Chunky Guacamole and Strawberry Daiquiri.

Tune in: Saturday at 9:30 a.m. eastern/8:30 a.m. central

Prepare for Cinco de Mayo with: Cinco de Mayo Recipes, Mexican Essentials and Mexican Cooking 101

Recipe of the Day: Herb-Roasted Chicken With Melted Tomatoes

by in Recipes, April 29th, 2011

herb roasted chicken with tomatoes
We all strive for the perfect roast chicken — juicy meat and a perfectly browned, crunchy exterior. This recipe combines parsley, cilantro, tarragon, dill, garlic, olive oil and chopped walnuts  — a mixture that is rubbed over and under the skin, sealing in flavor. The chicken is basted with its own drippings, creating that crispy skin everyone craves.

Get the recipe: Herb-Roasted Chicken with Melted Tomatoes

Browse Food Network’s chicken recipes for more dinner ideas.

Recipe of the Day: Alton’s Perfect Guacamole

by in Recipes, April 28th, 2011

guacamole recipe
Alton’s guacamole is filled with fresh ingredients like onions, tomatoes, cilantro and garlic — he spices it up with ground cumin and cayenne pepper. Keep your guacamole bright green by tossing the avocados in fresh lime juice, the acid will keep the fruit from turning brown.

Get the recipe: Alton’s Perfect Guacamole

Browse Food Network’s Cinco de Mayo feast for more Mexican-inspired recipes.


Lighten Up Your Salad

by in Food Network Magazine, Recipes, April 27th, 2011

light salad dressings
Eating salad is a great way to slim down, especially during the warm months of spring in preparation for summer. However, salad dressings can often be packed with fat and calories. Food Network Magazine has decided to give your favorite dressings a makeover — transforming the classics into healthy, yet still flavorful options.

Get the recipes:

What’s your favorite salad dressing? Tell us in the comments.

Recipe of the Day: Mini Olive Oil Cakes with Lemon Glaze

by in Recipes, April 27th, 2011

mini olive oil cakes with lemon glaze
You would never guess that fruity olive oil is the secret ingredient in this light, lemony cake. Grated lemon zest and fresh thyme are added to the batter for sweet and savory combination, while a glaze of confectioners’ sugar, lemon juice and butter is drizzled on top.

Get the recipe:  Mini Olive Oil Cakes With Lemon Glaze

Browse more of Food Network’s olive oil recipes.

FN Fan Bites: Cooking Shows and Demos, a Chance to See Stars

by in Food Network Chef, April 26th, 2011

paula deen
Giada De Laurentiis, Paula Deen and The Neelys are scheduled to appear at the 2011 Metropolitan Cooking and Entertaining Show in Atlanta, taking place April 30-May 1. In addition to presentations, there will be book signings featuring all 3 headliners. Plenty of other offerings will be available throughout the 2-day event with over 200 exhibitors, cooking classes, cooking demonstrations and food samples. Visit Metrocooking.com for calendar and ticket information.

Alton Brown will give the 2011 commencement address for the New England Culinary Institute in Vermont. Alton, the host of Good Eats, is a 1997 Graduate of NECI. The Burlington Free Press reports the graduation ceremony is planned for June 4th in Montpelier.

Find out what Claire Robinson and Ted Allen are up to »

Random Quick Bread Combinations

by in Food Network Magazine, April 26th, 2011

banana bread
When I was developing the Mix-and-Match Quick Bread story for Food Network Magazine’s May issue, I was taking a statistics class in graduate school, so math was on the brain. The whole concept of our mix-and-match stories is to give the reader (you) the ability to come up with an endless number of combinations using our suggested ingredients. With that in mind, I decided that I needed to make the whole development process as random as possible, to ensure that any combination would work. I typed up little slips of paper, each with the name of a potential ingredient. Then, I had my fellow test kitchen members (Andrea, Bob and Claudia) blindly pick out ingredients.

Look at some of the random combinations we came up with »