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.

VOTE: Introducing the Star vs. Chopped Summer Showdown

by in Recipes, Shows, May 19th, 2013

Frozen Drinks from Jeff Mauro and Alex GuarnaschelliTo have a little summer fun with some of our favorite Food Network chefs, we challenged two prestigious groups — Chopped judges and Food Network Star winners — to a recipe showdown. All summer long, we’ll present head-to-head matchups of mouthwatering summer recipes from each team — from refreshing cocktails to fresh farmers’-market salads to the juiciest backyard burgers. By voting each week here on FN Dish, you’ll determine the winning recipes.

At the end of the summer, the team that tallies up the most wins will celebrate with an all-star Labor Day party menu. Who will prevail as Summer Showdown champion — Star or Chopped?

We’re kicking off the heated competition with three summer all-stars: frozen drinks, grilled steak and corn on the cob. Who made it best? Cast your votes below!

Vote Now

One-on-One With the Chopped All-Stars Season 3 Champion

by in Food Network Chef, Shows, May 5th, 2013

Chopped All-Stars FinaleEarlier on FN Dish, we broke down the final round of All-Stars, including an interview with the runner-up (spoiler alert).

If you missed the show and recorded it, don’t read any further — FN Dish is about to break down the episode and chat with the grand champion.

SPOILER ALERT: Find out who won

Final Judgment: FN Dish Chats With the All-Stars Finale Runner-Up

by in Shows, May 5th, 2013

Chopped All-Stars FinaleFive episodes, 15 baskets and 60 out-of-this-world ingredients later, there’s a new All-Stars champ to crown. And while there can be only one winner, who can forget the All-Star chefs and celebs who have turned out one impressive dish after another in an effort to win $50,000 for a charity of their choice?

If you missed the show and recorded it, don’t read any further — FN Dish is about to break down the episode and chat with the runner-up.

SPOILER ALERT: The exclusive interview with the runner-up

One-on-One With the Chopped All-Stars Round 3 Winner

by in Food Network Chef, Shows, April 21st, 2013

Chopped All-Stars Round 3 - JudgesEarlier on FN Dish, we broke down the second round of Chopped All-Stars, including an interview with the runner-up (spoiler alert).

If you missed the show and recorded it, don’t read any further — FN Dish is about to break down the episode and chat with the winner.

SPOILER ALERT: Find out who won

Judges on the Chopping Block: We Chat With the Round 3 Runner-Up

by in Food Network Chef, Shows, April 21st, 2013

Chopped All-Stars Round 3 JudgesThe tables have been turned. Tonight four judges-turned-competitors, Alex Guarnaschelli, Amanda Freitag, Marc Murphy and Scott Conant, tried their hands at cracking the code on the mystery ingredients in the infamous Chopped baskets. Only one advanced to compete in the third spot in the finale, one step closer to winning $50,000 for his or her charity.

If you missed the show and recorded it, don’t read any further — FN Dish is about to break down the episode and chat with the runner-up.

SPOILER ALERT: The exclusive interview with the runner-up

Enter for a Chance to Win Tyler Florence’s New Cookbook

by in Books, Contests, December 13th, 2012

Tyler Florence Cookbook Giveaway

Whether Tyler Florence is cooking in his restaurants in San Francisco and Mill Valley, Calif., on TV or at home for his three kids, fresh ingredients are always on his mind. “It’s what California cuisine is all about,” says the 16-year Food Network veteran. “I always think about myself as a middleman, a translator of flavors who respects the produce.” Tyler’s newest cookbook, Tyler Florence Fresh, fully embraces this ingredient-driven mantra.

Tyler recently chatted with FN Dish about the book, sharing why it’s different from his previous seven cookbooks, his advice for home cooks, and the backstory behind the adorable chick perched atop his shoulder on the cover.

We’re giving away copies of Tyler Florence Fresh to three lucky Dish readers. To enter, all you have to do is leave a comment on this post. Tell us: What’s your favorite winter produce and why?

Want a sneak peek? Check out three recipes from the book and read on for our Q&A with Tyler.

Read official rules before entering

Donatella Wins People’s Choice at Meatball Madness 2012

by in Events, October 12th, 2012

Donatella and Giada

Next Iron Chef judge Donatella Arpaia took home the People’s Choice award at last night’s Meatball Madness, hosted by her fellow maven of Italian cooking, Giada De Laurentiis. Donatella served up classic tomato-braised veal meatballs, a recipe she attributed to her mom, who proudly helped serve them up to hungry crowds all night.

Psyched to finally beat out last year’s winners from the Meatball Shop, whose booth was as popular as ever, Donatella thanked the guys from Pat LaFrieda Meats — stars of Meat Men and sponsors of the event — who were in part responsible for the tastiness of her meatballs. She said she’s purchased her meat from them ever since she got into the restaurant business.

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Michael Symon Headlines Autism Speaks Chef Gala

by in Events, October 11th, 2012

Michael Symon and Morimoto

Michael Symon still feels bad about getting chopped last season on Chopped All-Stars, but not because he’s a sore loser. The Iron Chef was competing for Autism Speaks, and says it still gets to him that he wasn’t able to win $50,000 for this charity that’s near and dear to his heart. “You feel like you’ve let down a greater cause, not just your own well-being,” he says. “It beat me up a little bit.”

Michael got his chance to give back by serving as the host of this year’s Autism Speaks Celebrity Chef Gala, which took place Tuesday in New York. More than 90 chefs from coast-to-coast, including fellow Iron Chef Masaharu Morimoto and Next Iron Chef contender Nate Appleman, descended on Wall Street to cook for this worthy cause.

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Restaurant Revisited: Gusanoz

by in Shows, August 29th, 2012

Gusanoz

When Robert Irvine arrived at Gusanoz in Lebanon, N.H., husband-and-wife owners Nick Yager and Maria Limon were struggling to keep their six-year-old restaurant afloat. Locals once flocked to Gusanoz to taste Maria’s authentic Mexican food, but growing pains got the best of the restaurant and Maria had all but lost her passion for the business. Robert faced a big and expensive mess to clean up, from the decor to the tired menu. A few months after their Restaurant: Impossible makeover, Nick filled us in on how the new-and-improved Gusanoz is doing.

After a slow start, Nick reports that sales at Gusanoz are now steadily growing. To improve their bottom line, the owners took Robert’s advice and cut down on labor costs significantly: “Our total labor is approximately 28% weekly, slightly higher than the 27% Robert asked us for, but definitely in the right ballpark,” says Nick.

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3 Days to Open: Big Guys Sausage Stand

by in Shows, August 10th, 2012

Big Guys Sausage

In suburban Chicago, Brendan O’Connor and three of his best friends desperately needed Bobby Flay’s help to make their restaurant dreams come true at Big Guys Sausage Stand. With just three days until the grand opening, Bobby tackled clashing personalities, unimaginative toppings and a depressing interior to help the guys create a sausage spot that impressed even the toughest of critics: Chicago’s Sandwich King, Jeff Mauro.

But what happened when Bobby headed home, leaving the guys to fend for themselves? We checked in with Brendan to see how Big Guys is doing a few months after Bobby’s intervention.

Brendan is happy to report that Big Guys is off to a great start: They are averaging $1,500 per day in sales and their numbers are growing daily thanks to neighborhood buzz, good local press and many repeat customers.

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