Food Network recently asked fans on Facebook: “Which Food Network chef would you most like to take cooking lessons from, and why?” Many who responded didn’t want to choose just one, but those who did shared exact reasons why. Guy, Bobby, Anne and Alton were among the top picks. Here are some of the highlights:
- Randy Nez: Bobby Flay. His story is truly unique and inspiring, and one of his many influences is my homeland — the beautiful Southwest. I love his ability to throw down with just about any dish, and I love to grill.
- Sharon Grimes: Guy Fieri because he’s fun, he knows what he’s talking about, we use the same cooking style and he’s not as messy as some of the others. He loves his family, he’s always involving his kids and he’s not trying to make himself look bigger or better than anybody else.
Who do you want cooking lessons from?
What’s the next best thing you never ate?
The Food Network Kitchens staff might know. We see (taste and smell) ingredients and products just before they take their place in the national palate. Sometimes one of our on-air chefs brings them into our kitchen, sometimes we find them during restaurant dinners or in grocery stores, at home and away. Each month we’re going to share one with you, along with tips or recipes. And we know that many of you devote a good amount of time to exploring, tasting or just getting dinner on the table, so let us know what you find that might just be the next best thing we never ate.
We Spy Speculoos
Peanut butter without nuts. Nutella without chocolate. While the first speculoos ad campaign might take the usual route of extolling what it’s almost like, we love it for what it is: an unctuous spread, tasting of toast and cinnamon and caramel, made by grinding its namesake Belgian cookie with oil.
Read more »
You created six new sandwiches for Food Network specifically for the big game this Sunday. How did you come up with them?
JM: They are easy sandwiches I would want to eat while watching a game. Plus, they hold well so they are going to remain fresh and tasty, at least until halftime, when they’re all gone.
Which one can we expect on your menu?
JM: My good friend is actually hosting an engagement party the day of the big game, which is not only grounds for a man-card revocation, but also cuts into my prep time. That’s why I’m making the Rueben Meatball Sliders. They are easy to make ahead, as well as the Monster Muffaletta, which really involves no cooking.
Bread can make or break a sandwich »
The Super Bowl is such a great athletic event. It’s also a day that honors another great sport: cooking. People get out their smokers and their spicy chicken wing recipes. Others grab their salsa recipes and tortilla presses. It’s definitely a day to bust out some of your favorite all-American recipes. What I find people struggle with is something to put out on the table that’s relatively light, something with vegetables or fruit. Are we looking for something to replace those wings or hot dogs? Absolutely not. Just something else that can complement it.
Here are some suggestions and tips for that “light” (albeit out of place) touch for your Super Bowl spread:
- Fruit can be a great guest at your party. Skewer some tomatoes and grapes and serve them with bowl of yogurt flavored with a few spoonfuls of honey, a squeeze of lemon juice and a pinch of ground cinnamon. Or just serve them plain.
- Make a vegetable platter. What are my favorite vegetables? Raw carrots, cucumbers, celery, red bell peppers and cauliflower. Veggie platters allow people to nibble.
More tips for a lighter Super Bowl spread »
This spring, Iron Chef Marc Forgione is taking his talent to Atlantic City as he opens a new restaurant at Revel, a beachfront resort. American Cut is Chef Forgione’s first restaurant outside his Michelin star winning outpost in New York City.
“American Cut gives me the opportunity to redefine and reset the bar for the American Steakhouse experience,” he says.
The 300 seat restaurant will feature a lounge, a grand meat bar and seafood raw bar, two private dining areas and a main room with views of the Atlantic Ocean.
Chef Forgione’s decadent menu spotlights his take on the ultimate surf and turf — a 28-day aged, 48-ounce Tomahawk Rib Eye Chop served with Chili Lobster. The Chicken Under-A-Brick dish for two served at his namesake restaurant in New York will also make an appearance on the menu.
The name American Cut is a nod to Marc’s father, Chef Larry Forgione who owned An American Place in New York City.
Two of Food Network’s most popular personalities, Rachael Ray and Guy Fieri, are going head-to-head in a new series, Rachael vs. Guy Celebrity Cook-Off. Both Rachael and Guy serve as coaches and mentors to eight multi-talented celebrities, ranging from an Olympic gold medalist to Grammy-winning artists to a Golden Globe-nominated actor — contestants who are all passionate about food and cooking.
Food Network recently caught up with Guy to talk about the show and Team Guy on Twitter and Facebook.
@Rbrittenham: What are you going to do to make your team stand out? What will set you apart?
GF: I want them to be individually creative and do their best.
@jcaonguyen: Which celebrity had no cooking experience at all prior to being on the show?
GF: All had some sort of experience, but I can’t give away insider info. You’ll be surprised just how strong they really are.
More from Facebook and Twitter »
This is a time of the year when my drinking rules and all “house” policies go out the window. I want something new. I will drink a cocktail through the cocktail hour and the dinner party instead of switching to wine. I sip smoky, tabacco-y scotch. I indulge in a snifter of brandy. Sometimes I mix drinks. Here are a few I’m enjoying this year for New Year’s.
I really like this flavor — it rides the perfect line between bitter and sweet. It goes well with salty snacks or with a full meal. Make sure everything (including the glasses) are as cold as possible.
Get Alex’s cocktail recipes »
Bobby shares some holiday fun facts and lets us in on his New Year’s resolution:
FN Dish: How can cooks be less stressed during the holidays?
Bobby Flay: Cook from within yourself at your skill level. Don’t try to conquer the world with your holiday meal.
FN Dish: What’s your favorite holiday food memory?
BF: One Christmas morning I tried to find a turkey because the Cornish game hen I had planned to cook had gone badly.
FN Dish: What do you cook just when it’s just you?
BF: Homemade nachos with a white American cheese sauce.
FN Dish: What’s your 2012 New Year’s resolution?
BF: To reopen my restaurant in New York City, Bolo. It’s time. It’s like a broken heart that I need to mend.
Read more »
This soup is really simple to make. It’s really a matter of cooking the beets and garlic together and allowing the flavors to meld. Once that part is done, it’s simply a matter of adding the tangy element of the creme fraiche and the pleasing crunch of the cucumber. I find a chilled soup so refreshing and wonderful when paired with something like a braised meat. The other great thing is that you can make this entirely in advance and simply ladle it into the bowls when ready. For me, when I’m having people over, I love serving the appetizer effortlessly and getting the main course done. The goal is to make great food but to get out of the kitchen and have fun with my friends.
Get Alex’s Chilled Beet Soup recipe »
I grew up in a house where holiday cookie baking would always reach a fever pitch and the result is this recipe. Why? It is a butter cookie, somewhat crumbly (and grumpy if you’re not nice to it) with the simple taste of clove added. So tasty and they go great with eggnog. The powdered sugar on the exterior is very “retro” and leaves you licking your fingers as you reach for another cookie. Want a plain butter cookie? Omit the cloves. Want to make a chocolate cookie? Make the chocolate ganache at the bottom and serve it warm, on the side, for dunking or dip the cookies once they’re baked and cooled in the chocolate and put them on a rack to set slightly before serving. The melted candy cane in the chocolate adds a fun peppermint touch, but you can also leave it out and just have the flavors of chocolate and butter speak for themselves.
Get the recipe »