by Melissa d'Arabian in Food Network Chef, February 7th, 2015
by Maria Russo in Food Network Chef, January 25th, 2015
There are questions that I am asked over and over — by journalists, fans, and TV and radio hosts. One of them: What is my favorite thing to cook? The answer: my Potato-Bacon Torte (which, interestingly, seems to be my fans’ favorite too!). But the reason may surprise you. It actually surprised me, once I took the time to give real thought to the follow-up question, “Why?” — which no one ever seemed to ask, until recently.
The Potato-Bacon Torte (pictured above) is certainly tasty comfort food: rich with cream, slightly smoky from bacon and deliciously encrusted with the unmistakable aroma of buttery crust that flakes under the pressure of teeth sinking in for a bite. The entire house smells like a fluffy, warm croissant when I bake it. A small sliver served with a simple green salad with a tangy Dijon vinaigrette is the perfect winter supper, if you ask me. And the recipe costs pennies per serving to make, so it aligns with the frugal me.
by Melissa d'Arabian in Food Network Chef, January 24th, 2015
Nachos, sliders, wings, dips and beer — for most, February’s big-game day is a chance to indulge in the ultimate spread of snack food, and Anne Burrell is no exception. It brings “a license to go ahead and get down and dirty on all of the stuff I would not normally let myself eat all together,” she recently told FN Dish. Among her must-haves at the tailgate is “a big pot of meatballs” — her Excellent Meatballs, in fact. Anne’s friends practically demand these easy, saucy bites, and the secret to making them comes down to a basic rule: solid seasoning.
Read on below to hear more from Anne about her favorite football foods and how to make then, then find out what she’ll be looking for at the concession stand when she travels to Glendale, Ariz., for the big game on Feb. 1.
It wouldn’t be game day without _____ and _____.
Anne Burrell: It wouldn’t be game day without lots of friends and libations.
by FN Dish Editor in Events, Food Network Chef, January 20th, 2015
They say breakfast is the most-important meal of the day because it kick-starts the day with energy-giving nutrients. I agree, and there is another reason why I think we should all give our breakfasts a second look: The choices I make early in the day impact the choices I make later in the day. And that means that eating a healthy breakfast means that eating healthier throughout the day will just plain be easier. (And I’m all for anything that makes healthy living easy living!)
I make no secret about how much I love a morning smoothie! I can toss just about anything in my blender and within seconds I have a portable breakfast that I can sip as I take the dog for her morning walk, or read my morning devotional. Both of my cookbooks feature smoothie recipes that range from the trusty Green Morning Smoothie in Ten Dollar Dinners to the caffeinated Coffee-Oat Smoothie in Supermarket Healthy. Ask me what my favorite kitchen appliance is and you’ll probably find me waxing poetic about my trusty blender and how I use it multiple times a day, making everything from protein drinks to fruity smoothies for the kids’ snacks to raw veggie soups.
But what about those days when I don’t have access to my blender? How does a smoothie lover go about making a blenderless smoothie?
by Melissa d'Arabian in Food Network Chef, January 10th, 2015
Duff Goldman isn’t one for doing things on a small scale. From cakes to competitions, the host of Duff Till Dawn and Kids Baking Championship is all about taking his craft to the extreme, and there’s perhaps no better place for him to highlight his commitment to the big and bold than at the ultimate display of sportsmanship: the big game. In partnership with DIRECTV, Duff and Food Network will be on hand during the first-ever Super Fan Festival beginning Wednesday, Jan. 28, the week leading up to Sunday’s big football game.
If you’re heading to Glendale, Ariz., to partake in the football frenzy, you can buy tickets to join in the celebration with Duff. He’ll be kicking off the opening fete by presenting a themed cake inspired by the event.
by Maria Russo in Food Network Chef, Shows, December 31st, 2014
I’m thrilled that my new cookbook, Supermarket Healthy, was released this week! In it, I share recipes and strategies for healthy, accessible and affordable cooking. One of my favorite parts of the book is where I share ideas for stocking your pantry, because sometimes half the battle is having the right stuff on hand to make 5 p.m. on a Tuesday night a little less daunting. So, in that spirit, I thought I would share what my favorite kitchen tools are.
I’ll begin by saying that cooking healthy is actually quite easy! While you don’t need special equipment, these five kitchen tools are among the most-used in my Supermarket Healthy kitchen.
by Maria Russo in Food Network Chef, Shows, December 30th, 2014
It’s no secret that Robert Irvine, Food Network’s own restaurant renovator and the host of the upcoming special Fitness: Impossible (airing Wednesday, Jan. 7 at 11|10c), has a no-nonsense attitude when it comes to prioritizing his workouts. “I make the time, no excuses,” he recently told FN Dish of his exercise regime. But his determination in the gym doesn’t necessarily mean he goes fitness alone. “When Gail and I work out together, we will do the same circuit,” Robert says of his partnered fitness sessions with his wife, Gail Kim. “We motivate and push each other.”
For fans looking to take a similar better-together approach to working out with a partner or spouse, Robert says that when it comes to exercising in pairs, “it depends on your fitness goals,” but he offers his top-five ideas for ways to exercise as a twosome.
by Maria Russo in Books, Contests, Food Network Chef, December 29th, 2014
Spices, flour, bread, vinegar. These versatile ingredients are seemingly crucial to making and transforming myriad challenge dishes on Cutthroat Kitchen, but according to host Alton Brown, none of these is the most-crucial ingredient to grab while shopping.
On this week’s all-new episode of the After-Show, he revealed that when it comes to those precious 60 seconds in the pantry, contestants ought to be sure to grab one ingredient above all else: eggs. “I don’t care what you think you’re making. Don’t come out of the pantry without eggs,” he said. “It’s liquid meat and can do so many different things.” From binding meats and creating batters and doughs to beefing up vegetarian dishes, eggs can shine both in and on countless dishes, and it’s chefs’ ability to know that before shopping that could ultimately save them while cooking.
by Maria Russo in Food Network Chef, December 28th, 2014
With the new year just days away, the focus has already started to shift from hearty, indulgent holiday buffets to lighter meals ideal for 2015 resolutions. This year, when the clock strikes midnight on January 1, skip the fad diets and embrace wholesome, naturally leaner cooking. All you need are a few go-to strategies and recipes you can count on, and for those, look no further than Melissa d’Arabian‘s all-new cookbook, Supermarket Healthy: Recipes and Know-How for Eating Well Without Spending a Lot.
In her brand-new publication, the host of Ten Dollar Dinners and the Picky Eaters Project shares how simple it can be to not only feed your family better-for-you dishes, but do that on a budget as well. She’s introducing 130 recipes for savory and sweet picks alike, including Deconstructed Lasagna and Cinnamon Popovers with Cream Cheese Glaze. Perhaps best of all, you don’t need to seek out specialty shops to find recipe ingredients; your everyday market is A-OK. Just stick to Melissa’s good-to-know tricks for navigating the grocery store and check out her recipe Blueprints — customizable templates for creating such favorites as meatballs and trail mix — and you can indeed start the new year on a healthier note.
by Melissa d'Arabian in Food Network Chef, Recipes, December 27th, 2014
Robert Irvine never met a mission he didn’t like, and while most of his challenges involve rebuilding failing restaurants, in January he’s turning his focus to improving something else: Americans’ health. On Robert’s all-new special Fitness: Impossible (airing Wednesday, Jan. 7 at 11|10c), he’s setting his sights on motivating fans to achieve healthier lifestyles through smarter food choices and realistic exercise plans. FN Dish recently checked in with Robert to learn more about how he stays fit and to find out what his workout regime looks like. Read on below for an exclusive interview with Robert and get the details on how he manages to stick to his fitness plan even in the midst of his busy schedule.
Tell us about your fitness routine and diet. How do you stay in such shape?
Robert Irvine: I work out six days a week. … I eat small meals more frequently — eight to 12 meals a day, every two and a half hours. My protein is literally — whether it be chicken or shrimp, whatever it is — no bigger than a deck of cards each meal. And my starch — rice, potatoes, French fries even — no bigger than a mouse you use on your computer per meal. And [in the] afternoon, I don’t do carbs. I just do protein and salads and vegetables.
What’s your favorite workout routine?
RI: I work out each muscle group using low weights and higher reps.
I write you from the comfort of my bathrobe, snuggled up under a thick comforter. Next to me is my daughter Valentine, whose throaty cough shakes the bed and my laptop about twice a minute. Yes, it’s cold and flu season. The other girls are off ice-skating with their cousins, but Valentine and I are homebound, sucking on homeopathic little pastilles every 15 minutes, trying to head off the virus that seems to have hit us overnight.
What I’m craving, appropriately, is a broth-y chicken soup, and so is Valentine. I read in a journal somewhere (or was it my grandmother who told me this? Details are fuzzy when I’m under the weather) that there is actual evidence to support broth-based soups as a treatment for the common cold. Good enough for me.