All Posts By FN Dish Editor

Calling All Holiday Cookie Cooks

by in View All Posts, December 4th, 2008

Holiday Cookies from Food NetworkIn honor of the 12 Days of Cookies, some Food Network staffers decided to bake each cookie this weekend. We’ll take pictures and put up a gallery on The FN Dish next week.

However, it would be more fun if you got in on the action as well. Send us a photo of YOUR holiday cookie and we’ll post as many as we can. If you need inspiration, try out some 12 Days of Cookies ideas or maybe an exotic, international recipe.

Send your photo to FNDish@foodnetwork.com and feel free to let us know how it went (and if they were tasty). We’re looking to receive all photos by Monday, December 8th so we can get them up.

Have fun!
~ The FN Cookie Monster

Chef Guarnaschelli’s Butter!

by in View All Posts, December 2nd, 2008

Last year, Babbo. This year, Butter. Am I speaking gibberish? Not quite. Each year, my honey, Hagan, and I forgo anniversary presents in exchange for an extra luscious celebration dinner. Last year, for our three year anniversary, we indulged ourselves at Mario Batali’s restaurant, Babbo, off of Washington Square Park. Although that experience warrants a post dedicated to itself, I’ll skip right to the current year and give you the dish about Alex Guarnaschelli’s restaurant, Butter!

Butter_Menu

Alex describes food the way most discuss art. Before Chef Guarnaschelli snagged her own Food Network show, The Cooking Loft, I loved hearing her skillfully shaped notes as a judge on Iron Chef America. (And I definitely look forward to hearing her commentary on FN’s new show, Chopped, this January!) So it was a total no brainer what restaurant got my vote for our special dinner.

At the New York Wine & Food Festival, I ran into Alex where my director then spilled I was thinking about Butter for my anniversary dinner. Without missing a beat, she said, “How dare you not email me. Stop being ridiculous. Email me and let me book your reservation.” I waited a week to hide a bit of my anxiousness. But when I finally did email her, Alex quickly shot back, sending well wishes and confirming the dinner reservation she made personally for us.

Butter_Restaurant

Alas, I did not plan for the mood lighting (aka too dark to take pictures without flash), so apologies for the “mood lit” camera phone photos!

We feasted on seared Maine sea scallops, cavatappi pasta with yellow tomato sauce and spicy lamb sausage, chanterelle ravioli, Hudson Valley duck breast, a lovely trout dish (I forget the pretty name), and a dark chocolate cake with pumpkin ice cream for dessert…

The top bite of the night? Hagan swore that the scallops were the best he’s ever had, but for me…and this may sound a bit ridiculous…but my favorite component in the whole meal was the simple, yellow tomato sauce. Sounds boring, right? Well I’ve heard before that you can judge a good chef by their soup, but there must be some truth to judging a chef by their tomato sauce. Now I’m not sure if this is the same recipe that Chef Guarnaschelli uses at Butter (I’ll try to do some investigating), but I did find this Yellow Tomato Sauce recipe of hers from The Cooking Loft — has anyone tried it?

With only 361 days to go to my next anniversary, I thought I might start taking a poll of where to go to for next year’s celeberation. Have you tried any of Food Network’s chefs’ restaurants? Paula Deen’s Lady and Sons? Bobby Flay’s Mesa Grill or newly opened Burger Palace? Guy Fieri’s Johnny Garlics or Tex Wasabi’s? Neelys Barbecue? Morimoto’s Morimoto? Michael Symon’s Lola or Lolita?

Tell me about your visit!

————–
Rachael Knudsen
Associate Producer, The FN Dish

Jamie Oliver Knows “What’s Cooking”

by in View All Posts, View Video Only, December 1st, 2008

FN DISH CONTEST!

We got the scoop about Jamie Oliver’s new video game, “What’s Cooking,” and now you have a chance to win the game! Enter in the comments a short description of who in your life would most benefit from playing Jamie’s new game — the top 3 entries will win!

Contest Ends: Sunday, December 7, 2008 11:59PM/10:59c

Holiday Ideas from Walmart

by in View All Posts, View Video Only, December 1st, 2008

The FN Dish’s own Bruce Seidel hits the streets to get the dish on the holidays, offering up some great holiday ideas available at Walmart.

Thanksgiving Show & Tell

by in View All Posts, November 29th, 2008

I have a feeling that I’m doing what a lot of you are doing right now: staring at the leftovers in my fridge and wondering how many more Thanksgiving sandwiches I can squeeze out of the turkey and dressing. Anyone in the same boat?

Since I can’t help but wonder how many of us printed out recipes from FoodNetwork.com and are hovering over the same leftovers this post Thanksgiving weekend, I thought it would be fun to do a “Thanksgiving Show and Tell” of sorts here on The FN Dish.

What FoodNetwork.com recipes did you whip up this past Thursday? Send me all your food beauty shots at FNDish@foodnetwork.com — I’ll collect all the photos I get and put them up this coming week! Just be sure to email them over as soon as possible as you’re munching away on the leftovers.

Now remember, this is show AND tell, so be sure to give me a quick sentence or two about how it turned out? Was it a smash? Did you forget to set the timer and burn it? Give me a good story!

Now, back to the fridge for me!

-Rachael Knudsen
Associate Producer, The FN Dish

Black Friday — Susie style

by in View All Posts, November 28th, 2008

Available at Bird in Brooklyn, NY

Numerous letters have hit the FN Dish mailbag requesting fashion tips from Susie Fogelson — VP, Marketing & Brand Strategy.

In the spirit of Black Friday, Susie shares five fashion and shopping ideas that may even save you money…

1) Hunt for one special piece. A signature hat, scarf, or belt can transform basics from your closet into something unforgettable.

2) Go local! Like food, why not support local artisans and jewelers? In Susie’s Brooklyn neighborhood, she frequents boutiques like Bird and Kiwi to find one-of-a-kind pieces.

3) Don’t fear the hat. Susie would wear one daily if she could — and now her daughter is into them as well. A fave designer is Eugenia Kim, who mixes tweed and cashmere. What’s not to love?

4) Monochrome is not monotonous. On the contrary…a single color can be sophisticated. All black is great but solid lights work too. She was a bucket of crazy but remember how elegant Sharon Stone looked in her head-to-toe cream ensemble from Basic Instinct?

5) Get social. Even if you don’t have cash to spend this season, nothing is better than gathering good friends and window shopping boutiques in a new neighborhood. You may even find that signature accessory.

Staff Thanksgiving Throwdown

by in View All Posts, November 25th, 2008

On key holidays, some FN staffers fire it up and throwdown — potluck-style. Thanksgiving is a huge holiday at Food Network so our potluck last week was nothing short of mouthwatering. Top prize commanded $25 bones and novelty kitchen tools were awarded for other categories — best side, best main, most apropos, fan favorite etc.

See if you can guess each pictured dish…

Bobby’s Thanksgiving Plans

by in View All Posts, View Video Only, November 24th, 2008

Bobby Flay reveals us at The FN Dish his Thanksgiving menu and top three tips!

You Asked and Aida Answered!

by in View All Posts, November 19th, 2008

Thanks to everyone who wrote in their burning questions for Aida! As mentioned on a post last week, we just shot a behind-the-scenes piece with Aida on her second season of Ask Aida (for an upcoming FN Dish video) . Because we love our dedicated FN Dish readers so much, we thought it would be fun to give immediate gratification to you guys… that is, use our access to have Aida answer your questions directly!

Now, sadly I only had time to spit out 4 of the 6 questions to Aida during her lunch break (hey, a girl’s gotta eat)…but Eddie and Lyndsay, I promise I’ll waltz, or at least walk, upstairs to our culinary department and get an answer to your knife sharpening and chocolate questions, as well. OR, if Aida is still on your brain, you can go the longer route, and email the show directly. Maybe they’ll pick your question to be answered next season! Email: AskAida@foodnetwork.com.

Without further babbling, here are your questions re-posted with answers straight from the horse’s mouth (not that Aida is a horse):

QUESTION FROM JEFF: I recently got a grill pan that covers two burners. I want to grill steak or chicken but I tried it once and it set off my fire alarm — small apartment. How can I reduce smoke from an indoor grilling pan?
AIDA’S ANSWER: So, you’ve got the grilling indoors going on too? I do this all the time! I use a grill pan, a nice heavy, cast iron, grill pan..and so my roommate doesn’t get mad at the smell and so my fire alarm doesn’t go off, I make sure EVERY window is open, turn my ventilator on, and keep ANY extra fans going on as well…. Its all about getting any smoke out of there ASAP and having cross ventilation.

QUESTION FROM WD: How do you know what herb or spice to use with which meat or dish? Is there a book or anything that has suggestions? So I have an idea where to start and what not to use other trying a tasting, possibly ruin a good piece of meat.
AIDA’S ANSWER: So lets see, you want to know specific herbs and spices for specifics meats… a really good book to turn to is, Field Guide. It’s called, Field Guide to Herbs and Spices and Aliza Green wrote it…before you know it, after you read this thing, you’ll be a total pro when you walk through your grocery store.

QUESTION FROM NICKIE: Can I make homemade bread and bake it the next day?
AIDA’S ANSWER: So if you’ve already made your bread dough, I’d recommend just throwing it in the fridge and then what happens is the yeast that’s in there actually ages and you kind of get a more complex bread flavor. For most dough, it’ll last 12 – 24 hours in the fridge before you bake it off, just make sure you let it come to room temperature first. As far as freezing, you can totally freeze bread dough, just shape it into the shape you want before freezing, but probably not best to do that if you’re going to make it the next day. If you want to make it to bake the next week, just cover your dough with some plastic wrap, and you’re good to go before you decide to bake it off!

QUESTION FROM LINDA: For those of us who’ve seen the light and given up table salt for kosher salt when cooking (or sea salt, or fleur de sel, or whatever) what uses *are* there for table salt?
AIDA’S ANSWER: I get this question all the time! And there are still a lot of good uses for table salt because table salt, for one, is a lot cheaper than other salts, and since it’s so small, it dissolves beautifully. So especially when you’re baking, and doing any kind of sweets, turn to table salt.

———–

Rachael Knudsen
Associate Producer, The FN Dish

Truth or No Dare

by in View All Posts, View Video Only, November 18th, 2008

The FN Dish’s Bruce Seidel asks your favorite Food Network chefs truth or no dare Thanksgiving questions.