by FN Dish Editor in Food Network Chef, Shows, July 17th, 2017
by Maria Russo in Books, Contests, Food Network Chef, July 6th, 2017
For years Guy Fieri has explored America, seeking out the best spots on Diners, Drive-Ins and Dives. Now, he is sharing that experience with his family as they hit the road for the classic American tradition — a family road trip from sea to shining sea! On Friday, August 18 at 9|8c, Guy, his wife, Lori, and his sons, Hunter and Ryder, load up their RV to hit the road on a vacation they will never forget. From rafting in the Grand Canyon and rolling down Route 66 to creole cooking in New Orleans and pit stops stuffed with campfire feasts, this road trip is full of great food, iconic locations and big adventure.
by Maria Russo in Food Network Chef, June 27th, 2017
As a judge on Cutthroat Kitchen, Jet Tila offers his spot-on critiques of chefs’ sabotaged dishes, but he doesn’t just dish out feedback — when it’s his turn in the kitchen, he also dishes up plenty of food of his own. This Los Angeles-based chef and restaurateur is known for his Asian-inspired cooking and his culinary expertise, which he’s offering up to fans near and far in his just-released cookbook, 101 Asian Dishes You Need to Cook Before You Die: Discover a New World of Flavors in Authentic Recipes.
We caught up with Jet about this new book when he visited Food Network Kitchen for a Facebook Live demo of what he calls My Famous Drunken Noodles (click here to watch the demo and get the recipe), and he told us, “I believe that everyone in America can cook authentic Asian food.” Indeed this easy-to-follow cookbook breaks down the ins and outs of Asian cooking, and it’s chock-full of dishes you likely know and love but probably haven’t ventured to make at home, like tom yum soup, pad thai and drunken noodles. But with Jet’s go-to guide, your days of takeout are over. We’re giving five lucky, randomly selected readers the chance to win one signed copy each of 101 Asian Dishes You Need to Eat Before You Die. Read on below to hear from Jet, then find out how to enter to win the giveaway.
by Maria Russo in Food Network Chef, Shows, June 22nd, 2017
ICYMI: Cutthroat Kitchen judge and longtime chef and restaurateur Jet Tila released a brand-new cookbook, 101 Asian Dishes You Need to Cook Before You Die, this week, and he stopped by Food Network Kitchen to show us how to cook one of his signature dishes on Facebook Live. He made what he calls My Famous Drunken Noodles, and after just a few bites, we get why they’re so famous.
“We’re chasing the “yum” here,” Jet said as he prepped these easy-to-make noodles, noting the five essential flavors that make up Asian cuisine: sour, sweet, salty, hot and savory. He achieves all five of those tastes with just a few key ingredients, including sweet soy sauce and Sriracha. Click the play button on the video above to watch Jet make his Drunken Noodles, then read on below to get the recipe.
by FN Dish Editor in Food Network Chef, Shows, June 22nd, 2017
Yesterday we introduced you to Natalie Sideserf, one half of the Sideserf Cake Studio business — and one half of the Sideserf family. Today it’s all about Natalie’s business partner and husband, Dave. Together, the Sideserfs are set to star on the all-new upcoming series Texas Cake House (premiering Monday, July 10 at 9|8c), which will give fans an insider’s look at how this power couple bring their next-level cake creations to life and manage to navigate their marriage along the way.
While Natalie handles much of the design elements of their business, Dave’s role runs the gamut, he tells us. But he’s quick to add that when it comes to eating and working with cake, “The taste test is my favorite part!” Read on below to hear more from Dave and find out how what he thinks is the trickiest part of running Sideserf Cake Studio. And learn all about his and Natalie’s too-cute dog, Mrs. Robinson.
Tell us a bit about your background and how you came to work with Natalie.
Dave Sideserf: I have always liked cooking and worked in kitchens growing up. After graduating college, I worked in the tech field, where I learned a ton about business development. After years of building the foundation of Sideserf Cake Studio, the time finally came where we both realized my full-time assistance was needed.
What was it like leaving your career to work with Natalie at Sideserf Cake Studio?
DS: My previous employer was a startup that was hired by some pretty major companies. Much of my time was spent working with those organizations onsite, which allowed me to gain a lot of exposure to the inner workings of businesses of varying sizes. That experience has been extremely helpful in building our brand. Read more
by Maria Russo in Food Network Chef, Shows, June 21st, 2017
Hannah Hart has over five-million followers on social media, a killer sense of humor, a passion for food and this summer, she’s taking a flavor-filled journey to some of the country’s favorite regional food spots in the new Food Network series I Hart Food. In the six-episode series, food enthusiast Hannah follows her appetite to discover incredible local dishes and awesome conversations. From investigating Santa Fe’s fiery fixation with green and red chilies to catching New England lobsters with her bare hands in Portland, Maine, Hannah’s food adventures explore every angle of these local specialties and the stories behind them. I Hart Food premieres Monday, August 14 at 10|9c on Food Network.
by Maria Russo in Food Network Chef, Shows, May 12th, 2017
Let’s just say that Natalie Sideserf isn’t your everyday cake decorator. While many bakers look to a sheet of fondant and a few roses to craft a birthday cake, Natalie pushes the limits of what you know cake to be by building from the base up hyper-realistic designs that are as much works of art as they are desert. Together with her husband and business partner, Dave, Natalie will offer fans an insider’s look at the start-to-finish process she and her team employ on their all-new series, Texas Cake House. The show premieres on Monday, July 10 at 9|8c, but we caught up with Natalie ahead of time to learn more about her style in the kitchen and the business she and Dave run, Sideserf Cake Studio.
How did you get started in this business?
Natalie Sideserf: After graduating from the Ohio State University with a Bachelor of Fine Arts degree, my friend Kelsey suggested I try to make a sculpted cow skull cake for our friend’s upcoming birthday. I gave it a try and immediately realized I had found the thing I wanted to do for the rest of my life. Being able to combine my love of food and art is a dream come true.
Where did you learn to sculpt cake?
NS: I learned the basics of cake decorating while working at local bakeries, but I taught myself how to create elaborate cake sculptures by experimenting at home. It has taken me many years of practice, and I still learn something new with every cake.
by Maria Russo in Food Network Chef, Shows, May 1st, 2017
After competing in not one but two seasons of The Next Iron Chef, Alex Guarnaschelli ultimately earned the coveted title in December of 2012, which means she’s all too familiar with the nerves and hopes the remaining Iron Chef Gauntlet contestants are feeling right now. On Sunday, she and Ching-He Huang will come together to judge the final Secret Ingredient Showdown, an all-important battle, as it’s the last before one challenger advances to the gauntlet.
We chatted with Alex to find out what it’s like for her to reenter the world of Iron Chef, not as a competitor this time but as a judge. It turns out, though, that being on the other side of the table doesn’t eliminate her anxieties. “I still get up in the middle of the night and have night sweats from this competition,” she told us. Taking on this role, however, means that she will expect exemplary work, especially when so much is on the line. Read on below to get her take in this exclusive one-on-one interview.
You know better than most what it’s like to both compete on and judge Iron Chef. What’s it like to be back in this world?
Alex Guarnaschelli: I still get up in the middle of the night and have night sweats from this competition, like, “The eggplant is overcooked!” The tagline was, and is, “The only title that matters.” And I think that really is still true. I think people still feel that way. It’s very iconic, and I don’t think that ever dissipates with time. And I think it’s been napping gently under a tree, and now it’s time to wake up.
by Colleen Park in Food Network Chef, In Season, Recipes, April 24th, 2017
One half of the esteemed judge-mentor duo on Food Network Star, Giada De Laurentiis is no stranger to evaluating chefs. She’s quick to offer feedback to competitors, in terms of their work both on the plate and on camera. But when judging Iron Chef Gauntlet Sunday night, her sole focus was the food, as she and Iron Chef Marc Forgione came together to oversee Battle Octopus and ultimately decide whether Chef Shota Nakajima or Chef Michael Gulotta would earn the right to advance to next week’s competition.
We checked in with Giada after the battle, and though one rival was forced to go home (check out Chef Gulotta’s exit interview here), and she was indeed pleased with both competitors’ offerings. “Those guys can cook,” she said simply. “I just about cleaned every dish.” Read on below to hear more from Giada to find out why she was “a tiny bit intimidated” on that judges’ panel, and get her take on what went down the last time she was in the world of Iron Chef, when she competed in Battle Cranberry on Iron Chef America.
Did being on set bring back any flashbacks to Battle Cranberry, in which you competed with Iron Chef Bobby Flay on Iron Chef America?
Giada De Laurentiis: In those kinds of competitions, it’s all a matter of opinion. And it’s [a few] people’s opinion on your food. It might be fantastic, but [if] they don’t like it, they don’t like it. … Standing there, listening to criticism, looking at my dish and thinking, “Well, I think they’re pretty good zeppole with cranberry inside, and I think the texture’s fantastic.” I think that I had made pumpkin ravioli with amaretti cookies on top in a brown butter [sauce] with sage. And one of the judges didn’t like the amaretti cookies; they didn’t think that it should be with pumpkin ravioli. And I’m like: “Of course, it should. It is classic Italian. The mixtures work perfectly together.” He didn’t like them. So what happened? Bobby and I lost.
by Colleen Park in Food Network Chef, In Season, Recipes, April 17th, 2017
Now that we’re squarely in the middle of spring, it’s time to step things up in the kitchen. Our inspiration for this round is none other than Iron Chef Geoffrey Zakarian. As many of GZ’s recipes show, it can be easy and worthwhile to incorporate seasonal ingredients in your cooking, like peas and rhubarb, and elevate dishes with pantry essentials. Here are 6 dishes to add to your repertoire this season.
Skillet Roasted Pork Chops with Spring Vegetables and Mustard Sauce
GZ adds layers of flavor to the pork chops throughout the cooking process, seasoning with coriander and cumin, basting the pork chops in butter with garlic and tarragon, and serving with a mustard sauce. Radishes, peas and dill add a fresh element to the dish.
In addition to airing out our closets and pantries, spring cleaning also means hitting refresh on our dining habits. Put away your pasta and potatoes and update your menu this season with the best of Valerie Bertinelli’s spring recipes.
Snap Pea, Orange and Radish Salad
Add some vibrancy to your cooking this season with a brightly colored salad featuring seasonal sugar snap peas, sweet oranges, fresh herbs and a crispy bites of prosciutto.