All Posts By Sarah De Heer

Next Iron Chef Logo

Chatting With the Latest Next Iron Chef: Redemption Exile

by in Shows, December 23rd, 2012

The Next Iron Chef: Redemption FinaleThe fifth season of The Next Iron Chef: Redemption was full of ups and downs, but one thing is for sure: All eight chefs redeemed themselves in one way or another.

Every week, each chef tried to pull out all their tricks to stay in the competition but, ultimately, one chef went home each week. Read the exclusive exit interview of the first chef to say goodbye during the final episode below.

Find out who went home

Beyond Holiday Ham: Pat LaFrieda, Jr. on Meat for the Holidays

by in Food Network Chef, Holidays, December 19th, 2012

Standing Rib RoastYesterday we posed this question to readers: What do you traditionally serve up around the holidays? Thanksgiving is all about turkey and Easter is all about the ham. But what meat do you serve on Christmas Eve or Christmas morning?

FN Dish went to the meat master, Pat LaFrieda, Jr., to chat about alternative meats for Christmas, and as always, he didn’t let us down. Keep reading for tips on standing rib roasts, get Pat’s recipe for stuffing and find out what his favorite holiday meal is.

Standing rib roasts are delicious, but some people may be nervous to try and cook one. Do you have any suggestions? How many pounds/ribs per person?
PLF: Always figure on 1 pound of meat, in the raw form, per person. That should yield 12 ounces of cooked meat.
Try the recipe pictured above: Paula’s Foolproof Standing Rib Roast

Keep reading for more tips

Enter for a Chance to Win FN Dish’s Collection of Cookbooks

by in Books, Contests, December 17th, 2012

FN Dish's Collection of Cookbooks GiveawayIt has certainly been an amazing year for cookbooks by Food Network chefs, and that also goes for the many talented contributors who write for FN Dish. We have their books piled high on our desks, but FN Dish editors thought it was time to share the love. Whether you keep them for yourself or gift them to a loved one, here’s the ultimate literary holiday treat.

We’re giving away a collection of cookbooks from FN Dish contributors and Food Network chefs that includes:

You can buy them all, including Marisa’s, Hedy’s and Catherine’s books, or enter for a chance to win all of them. To enter: Tell us what your favorite FN Dish post of the year was in the comments. We’re giving away this collection of cookbooks to one lucky, randomly selected commenter.

Read official rules before entering

Next Iron Chef Logo

Chatting With the Latest Next Iron Chef: Redemption Exile

by in Shows, December 16th, 2012

Chef Guarnaschelli and Chef VigneronThe fifth season of The Next Iron Chef: Redemption is in full swing with now only four familiar chefs battling it out again to prove they’ve got the skills to win the ultimate prize: the title of Iron Chef.

Each chef will try to pull out all their tricks to stay in the competition but, ultimately, one chef must go home each week. Every Sunday, FN Dish brings you exclusive exit interviews with the latest chef to go home.

Find out who went home

Ron Ben-Israel’s Holiday Favorites

by in Food Network Chef, Holidays, December 15th, 2012

Ron Ben-Israel, host of Sweet GeniusWe caught up with Ron Ben-Israel, host of Sweet Genius and the mastermind behind Ron Ben-Israel Cakes in New York City, to chat with him about some of his holiday favorites. As he’s known for creating some of the country’s finest couture cakes, we weren’t surprised when we asked him about his favorite holiday dessert and he named an old-fashioned classic that, when finished, is a spectacular conversation piece.

What’s your favorite holiday dessert?
I love some of the old-fashioned desserts that have now disappeared from restaurants. Things you used to get at a tea parlor, like at the Plaza Hotel. Something that is elaborate and beautiful and nostalgic for me is baked Alaska. I’m also crazy about baked egg whites, which is really what meringue is. I used to be fascinated seeing my mother whip egg whites into a foam for baked Alaska or for mousse. Watching them gather up air and triple in volume to become white peaks was fascinating. You can mix dollops of egg whites with sugar and make the most amazing baked kisses. For an easy baked Alaska, take ready-made ice cream, shape it into a dome, cover it with swirls of meringue and brown it. The crunchiness on the outside and billowy soft layer underneath — it’s not hard to do. You can add a layer of cake for an interesting effect, or pour some liqueur around it and ignite the whole thing for flambe. Bring that to the holiday table and it’ll be spectacular.

More from Ron Ben-Israel

Melissa d’Arabian’s 10 Holiday Favorites

by in Food Network Chef, Holidays, December 14th, 2012

Melissa d'Arabian and Her FamilyWe caught up with Ten Dollar Dinners hostess, Melissa d’Arabian, to chat about her holiday plans. We asked her 10 rapid-fire questions to help us get to know her holiday personality.

For a holiday drink, eggnog, apple cider or hot chocolate?

Hot chocolate! I love to serve it with homemade flavored marshmallows.

Christmas breakfast or Christmas dinner?

Dinner. I love a long dinner at the holidays, relaxing and catching up with family while the kids are playing with their presents.

Ham, beef or lamb?

Beef. There’s nothing like a perfectly done beef roast. I’ve perfected the art of cooking even an inexpensive cut of roast (the recipe’s in my cookbook, Ten Dollar Dinners).

Find out if Melissa eats fruitcake

Next Iron Chef Logo

Behind the Scenes of The Next Iron Chef Culinary Edition

by in Shows, December 12th, 2012

Wonder how the food for Episode 1 of The Next Iron Chef: Redemption got on the beach? What about the unforgettable auction episode with calf heads, a giant mortadella and paiche fish that sent Chef Falkner home? Or how about what happens to all the leftover food? The culinary team at Food Network gives fans a peek at what it’s like on set from a food perspective. Click the play button above to watch exclusive commentary from Alton, Simon and Geoffrey, too.

Get more fun facts about The Next Iron Chef: Redemption Kitchen Set

Piping Hot, Delicious Doughnuts

by in Holidays, December 12th, 2012

Sugar and Spice Doughnuts for HanukkahDuring the eight nights of Hanukkah, we’ll be celebrating the festival of lights with essential recipes for parties, nightly dinners, desserts and using up leftovers (after all, those leftovers deserve a second chance). It’s customary to eat fried foods on Hanukkah to celebrate the oil that burned for eight days. Doughnuts are a favorite fried dessert: serve these sugar-dusted treats piping hot, straight from your own kitchen.

Sugar and Spice Doughnuts: Crunchy on the outside and light and fluffy on the inside, these doughnuts are the perfect festive treat. Apple pie spice adds something extra autumnal to the sugary coating; cinnamon would be delicious as well. Use vegetable shortening to keep these dairy free.

Apple Cider Doughnuts: These doughnuts are made with fresh apples, then rolled in cinnamon-sugar.

Get more doughnut recipes

Leftover Latkes? Make Jeff’s Latke Corned Beef Sandwich

by in Holidays, December 11th, 2012

Jeff Mauro's Latke Corned Beef SandwichDuring the eight days of Hanukkah, we’ll be celebrating the festival of lights with essential recipes for parties, nightly dinners, desserts and using up leftovers (after all, those leftovers deserve a second chance). Today, latkes are making another appearance, this time as one of the most clever vehicles to date that Jeff Mauro has used to make his sandwiches.

Potato latkes become the foundation for this towering creation. Whether you make them fresh or utilize leftovers, each latke sandwiches lean corned beef and homemade apple and sour cream slaw.

Get the recipe: Latke Corned Beef Sandwich With Apple and Sour Cream Slaw

Watch the Sandwich King makes this sandwich

Have Fun With Challah

by in Holidays, December 10th, 2012

Chocolate Chip Challah BreadDuring the eight days of Hanukkah, we’ll be celebrating the festival of lights with essential recipes for parties, nightly dinners, desserts and using up leftovers (after all, those leftovers deserve a second chance).

Whether you bake homemade challah or purchase a loaf of your favorite, there are endless ways to use the leftover slices.

Here are some of Food Network’s faves:
Challah Bread Pudding
Challah French Toast
Challah Bread Cherry Turnovers

Get more challah recipes, both sweet and savory

...10...121314...2030...