by Melissa d'Arabian in Food Network Chef, April 18th, 2015
by Maria Russo in Food Network Chef, April 8th, 2015
I spent most of my week in Washington, D.C., and North Carolina, supporting No Kid Hungry’s efforts to feed our nation’s children. I attended the No Kid Hungry Summit alongside thought leaders, corporations, foundation heads and some of the best chefs nationwide. I joined forces with many of them to spend a day on Capitol Hill, meeting with our legislators, and I hosted two Taste of the Nation events in D.C. and Charlotte. Phew! As I type, I’m sipping a strong cup of coffee (after a 3 a.m. wake-up call!), sitting on a plane headed home to San Diego.
Why would I spend nearly a week away from my family and take that kind of time off from my “regular” work?
by Maria Russo in Contests, Food Network Chef, April 7th, 2015
Much like a classic roast chicken or towering chocolate cake, pasta Bolognese (pasta with a hearty meat sauce) is one of those recipes we keep in our back pockets for when we need a little comfort. It’s something many have made before — and successfully so — but that doesn’t mean there’s no need to improve upon the most-basic recipe. That’s where Iron Chef Geoffrey Zakarian comes in. At a recent demo at the South Beach Wine & Food Festival, he offered eager fans a few expert tips on elevating this staple Italian sauce to the next level of craveworthy satisfaction. Read on below to learn what he does to guarantee a rich and savory sauce, and find out his choice of noodles, then get his top-rated and simple-to-prepare recipe.
1. Bolognese is all about the meat, and for Geoffrey, that means a blend of four varieties: He opts for equal parts pancetta, pork, pork sausage and veal.
by Melissa d'Arabian in Food Network Chef, April 4th, 2015
“I decided to do this book because I love summer,” Katie Lee recently told FN Dish of her brand-new upcoming publication, Endless Summer Cookbook. “That’s my favorite time of year, and summer food is my favorite kind of food to cook. It’s also the season that I entertain the most.” For Katie, the more than 100 recipes in Endless Summer are all about celebrating the season’s bounty of freshness and the plethora of local ingredients near her home in the Hamptons. “Before I started writing the book, I wanted to be able to capture summer,” she explained, “so my photographer came over, and I went to the farm stand and we bought a bunch of stuff and came home and cooked. And then I wrote the recipes to go along with the food that I cooked.” Ranging from sweet treats like Light Lemony Berry Cheesecake to hearty grilled fare like BLT Ranch Burgers, plus refreshing sips like Frozen Blueberry Daiquiris, these dishes and drinks are ideal for relaxed warm-weather entertaining at home, no matter where your home is. “I’m so excited to share these recipes with people,” Katie said.
You can preorder your copy of Endless Summer Cookbook from the Food Network Store, but FN Dish is giving five lucky, randomly selected readers the chance to win a copy with a signed bookplate for free. All you have to do to be entered to win is leave a comment below with your favorite recipe from Katie (see all of Katie’s recipes here).
by Amy Reiter in Food Network Chef, News, March 24th, 2015
It’s Easter week, so we are loading up the minivan with the kids and heading out to spend the holiday with family. One of the great pleasures of my life is turning around from the front passenger seat of our minivan and seeing all four of my kids sitting in their seats, all buckled and excited for whatever adventure awaits the d’Arabians. Something about that view, even if they are just watching the DVD player that I swore I would never use when I bought the car, reminds me that at my core, the identity in life that brings me the most joy is that of being the mom of this family.
One of my favorite episodes of Ten Dollar Dinners is the one where my kids cooked with me. We made brunch: baked eggs with chorizo, a healthy smoothie and chocolate veggie pancakes. Valentine and Charlotte helped me cook (wow, they look young to me now in that episode!), while Margaux, Oceane and Philippe joined us to eat at the end of the episode. (It was the only time that gorgeous dining room table that our prop stylist had found at vintage shop was ever featured in an episode!) That was a real glimpse into what our family is like around the table, which is how I probably picture my family the most. The only unnatural part of that brunch (other than the cameras!) was the fact that we had to ask Philippe to speak in English to the girls for the purposes of TV. In real life, he speaks to them only in French. (In fact, for years the girls thought he didn’t know how to speak English! But that’s a story for another day.) If you listen closely, you can actually hear Oceane slip up and reply to Philippe in French in the last few seconds of the show.
by Melissa d'Arabian in Food Network Chef, March 21st, 2015
The James Beard Foundation announced the nominations for its 2015 awards Tuesday morning in a breakfast ceremony at the James Beard House in New York City. Food Network talent and shows are among the proud nominees for the prestigious awards, considered the Oscars of the food world, which honor culinary-industry leaders across 59 categories.
Ina Garten, who won the 2014 James Beard Foundation Award for Outstanding Personality/Host for her Food Network show Barefoot Contessa: Back to Basics, has been nominated again this year in that category for her work on the show. Her fellow nominees are Vivian Howard, host of A Chef’s Life on PBS, and Pete Evans, host of Moveable Feast with Fine Cooking, also on PBS.
Food Network’s Bobby Flay’s Barbecue Addiction, hosted by Bobby Flay and produced by Bobby Flay and Kim Martin, is nominated in the category of Television Program, in Studio or Fixed Location. The other nominees in that category are Martha Stewart’s Cooking School and Sara’s Weeknight Meals, which both air on PBS.
by Maria Russo in Entertaining, Food Network Chef, March 11th, 2015
We moved into a new house last weekend. While it was only a few blocks away from our old house, the logistics were deceptively still monumental. The upside of moving, however, is that you purge, if only to save yourself from having to tape up, carry and unpack yet another box. So, in the spirit of celebrating spring (and because this is all so very fresh in my mind with our move), I’m sharing with you exactly how I do my favorite kind of spring cleaning: Clear the Pantry Week.
First, I should admit up front that I don’t love to clean in general. When friends say they find it soothing or relaxing, it only makes me wonder if they’ve never been to a spa. So let that shed a little bit of light onto my loose use of the term “favorite” when I’m describing any cleaning task. But stay with me here, because Clear the Pantry is a fun game, and I don’t mean that in the same way I try to talk my daughters into making their beds every morning by singing our way through the steps. I actually like Clear the Pantry (CTP) Week. And, unlike lots of spring cleaning tasks, CTP will actually save you cash immediately, which is the same thing as making money, except better because the saving is after-tax.
CTP, at its simplest, is a commitment to shop from our own pantries instead of the store, which reduces clutter and improves inventory rotation and cash flow. We’ll have fun, your pantry and fridge and freezer will be clean, and you’ll have some extra cash in your pocket. Ready?
How to CTP in 6 Easy Steps:
by Melissa d'Arabian in Family, Food Network Chef, March 7th, 2015
When it comes to hosting a party at home, there are two groups of people: those who panic and those who prepare. If the mere thought of cooking for a crowd sends you into cold sweats, chances are you’re part of the first group, but it doesn’t have to be that way. All it takes to be prepared for your next big bash is having a plan for the meal, and for that, Rachael Ray likes the bar approach.
During a live demo with her husband at the South Beach Wine & Food Festival last month, Rachael dished on what she calls “a cheap and cheerful way to entertain.” She set up a bar of fixings for her chicken fajitas, like lettuce, radishes, cheese and crema, and explained that when re-creating the meal at home, each guest could be responsible for bringing just one portion of the spread. “Everybody can participate,” she said. That means that instead of all the pressures of the party — the shopping, the cooking, the plating (and the panic) — being put on you, the host, your friends can help out by contributing to the meal. And with everyone creating their own versions of their ultimate meal, like fajitas or tacos or pizza, you can be sure that each guest will get exactly what he or she wants.
by Amy Reiter in Food Network Chef, News, March 5th, 2015
My daughters had been begging me to buy a particular box of cereal for the month of March. In our house, cereal is either healthy enough to be considered a breakfast item (by virtue of low sugar and high protein and fiber), or it is a dessert treat that we buy once a month. This box of cereal was the “dessert” cereal for the month of March. I brought the cereal home today, and the girls cheered with excitement, knowing that dessert tonight would be a bowl of crispy chocolate cereal in cold creamy milk.
I returned to work back in my office. Suddenly I heard a soft knock and saw the eyes of my 7-year-old Margaux peeking through the cracked door. I knew it was important. I stopped my typing and invited Margaux in, with her earnest, somber face. In her little hands, she held the box of chocolate cereal. “Mom, I just checked, and this cereal has 13 grams of sugar. I don’t think it’s very healthy at all.” She was conflicted — a gift of being a reader and being incapable of unseeing what she had read on the label. What followed was a conversation about our health, making balanced choices and reading labels. We brainstormed some options that would enable her to enjoy the cereal sometimes, but without feeling bad about it. (Simply not eating this cereal again, however, was not on the table for Margaux.) We talked about maybe buying a treat cereal less often — perhaps every six weeks — and making the servings a little smaller in order to reduce the sugar. She suggested maybe skipping the piece of candy she is allowed at the movies next time to balance out the sugar. (I don’t hold high hopes for her making good on that one, if I’m honest.)
by Maria Russo in Events, Food Network Chef, March 2nd, 2015
On May 5, Alton Brown, Cutthroat Kitchen’s master of eviliciousness, will take on the master of ceremonies duties as the host of the 2015 James Beard Foundation Awards, a prestigious awards ceremony that is the culinary’s world’s answer to the Oscars. After being held in New York for 24 years, the event will take place in Chicago this year at the city’s appropriately sumptuous Civic Opera House, home of its Lyric Opera. It will be Alton’s second stint hosting the awards; he previously hosted in 2012. Alton is also a repeat James Beard Foundation Award winner, most recently honored as Outstanding Television Host – for his work on Good Eats — in 2011.
You can find a full list of this year’s restaurant- and chef-award semifinalists here. The foundation will announce the final nominees in these categories, as well as the nominations for its book, journalism, broadcast media and restaurant design awards, on Tuesday, March 24. The annual James Beard Foundation Book, Broadcast & Journalism Awards Dinner, to be held in New York on April 24, will be hosted by Carla Hall, of ABC’s The Chew.”
Leave it to Guy Fieri to turn a simple live cooking demo into an all-out party, complete with pumping music, plenty of The Drunk Donkey cocktails and, of course, over-the-top eats. That’s just what happened at the 2015 South Beach Wine & Food Festival when Guy dished out the cheesiest, meatiest nachos ever … in a trashcan. This nontraditional (and clean) vessel was the only container large enough to hold his super-layered snack — so large, in fact, that when it came time to serve the nachos, Guy needed a few friends’ help to flip the can over.
Click the photo below to launch an entire photo gallery of the making of Guy’s next-level nachos.