All Posts By Sara Levine

Sara Levine is a Senior Online Editor at FoodNetwork.com and a culinary-school-trained home cook. Several years ago she quit her magazine job to go to Le Cordon Bleu, which led to a stint in Food Network Kitchen. Although cooking professionally wasn’t her thing, she loves frequenting restaurants and putting her own amateur culinary skills to work in her tiny kitchen.

Macaroons for Passover, or Anytime

by in Holidays, Recipes, April 5th, 2012

Passover Macaroons
Like most of our family gatherings, Passover in my house is all about the food. No one misses bread when you’ve got steaming bowls of matzo ball soup, homemade gefilte fish (never the slimy kind from a jar), fork-tender brisket and half a dozen sides. But come dessert time, I used to wish for the flour and leavening agents that are forbidden on Passover.

My grandmother was an excellent baker throughout the rest of the year, but her annual spread of kosher-for-Passover cakes and cookies left something (okay, a lot) to be desired. And for some reason, back when she and my grandfather hosted the Seder, the macaroons always came from a can.

This was a travesty. The flourless coconut macaroon is a staple of Passover — it might as well be on the Seder plate next to the horseradish and shank bone. But those canned cookies always smelled weird and had an odd, waxy texture. I grew up thinking I didn’t really like macaroons and left them untouched. French-style macarons — yes, please. Jewish-style coconut macaroons — no thanks.

Chocolate-Dipped Passover Macaroons

Restaurant Revisited: Valley View

by in Shows, March 14th, 2012

restaurant impossible valley view

As of February 2012:

Three months later, new General Manager Kelly says the freshness of the new dining room has not waned for her.

Kelly now holds employee meetings to train staff on food safety and proper customer service. She and Kim also meet weekly with their newly hired chef, Matt, to go over any kitchen issues.

Chef Matt has become Kim’s right-hand man. He’s helping to bring in more fresh ideas, and today there are very few frozen items on the menu. Kelly is excited for Chef Matt’s new menu to roll out — she can’t wait to see customers’ reactions.

Read more

Marcus Samuelsson Chats With Fans on Facebook

by in Community, Shows, February 24th, 2012

Marcus Samuelsson

Tonight on an all-new Food Network special, Savoring Harlem, Chef Marcus Samuelsson leads us on a mouth-watering culinary tour of this iconic New York City neighborhood, showcasing the food culture of long-time staples like Sylvia’s as well as his own 18-month-old restaurant, Red Rooster Harlem.

This afternoon, Chef Samuelsson, a Chopped judge, Next Iron Chef competitor and Harlem resident, answered questions from our Facebook fans. In case you missed it, here are some of the highlights: Read more

Good Eats Finale Airs Tonight

by in Shows, February 10th, 2012

Alton Brown

After 14 seasons, hundreds of recipes and dozens of memorable characters (Lactose Man! The Yeasts!), Alton Brown is bidding farewell to Good Eats. The final episode, an homage to dark chocolate, airs tonight at 8pm/7c.

Fans of our beloved food-science geek need not panic — you’ll still see plenty of Alton on Food Network. He’s got a major new role on the upcoming season of Food Network Star, commentates on Iron Chef America and serves as host of The Next Iron Chef. Plus, classic Good Eats episodes will continue to rerun on Food Network and Cooking Channel.

To celebrate Alton’s many years of (exceptionally) Good Eats, we’ve rounded up his 10 most popular recipes from the show. His top recipe, Good Eats Roast Turkey, is the #1 recipe on FoodNetwork.com with a whopping 3,905 five-star reviews and counting. It has graced thousands of your Thanksgiving tables since 1999, and we’re guessing many of you also made #8 or #9 (or both!) for last Sunday’s big game.

Alton’s 10 most popular recipes from the show »

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Q&A With Iron Chef Geoffrey Zakarian

by in Shows, December 19th, 2011

There’s officially a new Iron Chef in Kitchen Stadium! Geoffrey Zakarian prevailed in the final showdown, a full-out Kitchen Stadium battle that celebrated the holiday feasts we’re all looking forward to right now. Now he’s joining the prestigious ranks of Marc Forgione, Bobby Flay, Masaharu Morimoto, Cat Cora, Jose Garces and Michael Symon.

Iron Chef Zakarian is chef-partner at The Lambs Club and The National Bar and Dining Rooms in New York City and Tudor House in Miami. He’s also a veteran judge on Chopped. After surviving all 10 of the Chairman’s intense challenges, plus a couple of Secret Ingredient Showdowns, we have no doubt that he’ll have much success in Kitchen Stadium.

We sat down to chat with Zakarian about the intense Next Iron Chef experience. “It’s like the game of golf,” says the newly crowned Iron Chef, an avid golfer. “If you have a bad hole, you just go to the next hole and you have to get the last hole out of your head. Anybody can beat anybody any day of the week.”

Read on for our exclusive interview. Read more

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Hamptons Fun Facts — The Next Iron Chef

by in Shows, December 14th, 2011


Behind the scenes on The Next Iron Chef, Food Network’s culinary production team is responsible for making sure that the rival chefs have everything they need to cook and present their dishes — from a stocked pantry to plenty of serving vessels. This week they shared some fun facts about what it took to pull off the penultimate episode’s Montauk seafood challenge.

In the Hamptons, the chefs purchased fish from Gosman’s Fish Market. All the fish had been caught that morning or the previous day. What was available to them?
Lobster, mussels, clams, fluke, black bass, bluefish and tuna

Read more

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Grand Central Fun Facts — The Next Iron Chef

by in Shows, December 1st, 2011

Grand Central Challenge

Behind the scenes on The Next Iron Chef, Food Network’s culinary production team is responsible for making sure that the rival chefs have everything they need to cook and present their dishes — from a stocked pantry to plenty of serving vessels. They shared some fun facts about what it took to pull off the Grand Central Station challenge in episode five.

How many hours did it take to shoot the Grand Central challenge?
Fifteen hours, during which we had to stop production for five minutes because of a flash mob that took place in the terminal.

Was the Grand Central Market closed to regular customers during the challenge?
The market opened to the public just as we were finishing the shopping scramble, so the chefs had to work around some patrons.

Read more

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The Next Iron Chef Caption It: Girl Talk

by in Shows, November 25th, 2011
Chef Guarnaschelli, Chef Falkner, Chef Burrell
Your Caption Here

The playing field is now tied up — three women and three men remain to battle it out in NYC for one Next Iron Chef title. In this candid shot from Sunday’s episode, the ladies (Chef Guarnaschelli, Chef Falkner and Chef Burrell) take a quick breath and a rare break in Grand Central Station. Are they strategizing about the next challenge? Bonding and gossiping about the guys?

Before you tune in this Sunday at 9pm/8c to watch these talented female chefs in action, we’re challenging you, Next Iron Chef fans, to write your best captions (tastefully appropriate, please) for this moment in the comments below.

Who’s your favorite rival chef so far? Cast your Fan Vote up to 10 times per day.

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What’s in The Next Iron Chef Kitchen?

by in Shows, November 17th, 2011

chef falkner at the pantry
Behind the scenes on the Next Iron Chef, Food Network’s culinary production team is responsible for making sure that the rival chefs have everything they need to cook and present their dishes, from a stocked pantry to plenty of serving vessels. The Concession Challenge was the first that took place on set at the Next Iron Chef kitchen, so we asked the culinary team for an insider’s look at what was at the chefs’ disposal there.

How many pots and pans are on set for the competing chefs to cook with?
180. There were also 110 mixing bowls.

How many plates, bowls, glasses and accessories were provided for plating?
1,072

The amount of candy purchased for the Concession Challenge »

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