by Maria Russo in Food Network Chef, Shows, November 5th, 2014
by Maria Russo in Food Network Chef, Shows, November 4th, 2014
You likely saw him compete on Iron Chef America, perhaps made his recipe for his best-ever breakfast dish and surely watched him judge the finale battle on Rachael vs. Guy: Kids Cook-Off. And now, beginning tonight, you can catch Curtis Stone on the all-new series Kitchen Inferno (airing tonight at 10|9c) as he oversees fiery battles between chefs in the ultimate game of risk and reward. Just in time for Kitchen Inferno’s series premiere, Curtis stopped by Food Network’s Facebook page to chat with his fans, answer their questions about the show and reveal little-know tidbits about himself. Read on below to see highlights from the chat and learn 10 facts about the Kitchen Inferno host, including his least-favorite food, his most-craved holiday treat and the go-to ingredients he keeps in the refrigerator.
1. Curtis’ top pick for supper? “It would be something that reminds me of my childhood, like roast pork with cracklings,” he says. “I still make it a lot at home.”
2. His least-favorite food is licorice.
3. Curtis owns a tasting-menu-based restaurant in California. “My favorite food trend is the trend of tasting menus because I think it’s a beautiful way to eat. You put yourself in the hands of the chefs and their ability to cook for you,” he explains.
by Melissa d'Arabian in Food Network Chef, November 1st, 2014
It was barely one year ago that fans welcomed Damaris Phillips — the winner of Food Network Star, Season 9 — into the Food Network family when she premiered her brand-new series, Southern at Heart (airing Sundays at 12|11c). Now this Kentucky-born chef is back with a third helping of her show, and this time it’s going to be focused more on what she calls “cooking from the heart.” FN Dish recently caught up with Damaris to find out more about the culinary passions she’s bringing to Southern at Heart and learn what kinds of recipes she’s excited to show off. Read on below for an exclusive interview with Damaris as she talks Season 3 of her series and reveals the must-haves of a classic Southern feast.
Congratulations on a third season! What are you most looking forward to as the episodes roll out?
Damaris Phillips: So this season at the end of all the recipes, where I talk about having a dinner party or I talk about having Christmas with my family, or I talk about going on a date with my gentleman, instead of just talking about those, we’ve invited people to see those at the end of each of the shows. So I’m really excited because every person that I love is on the show. So when I talk about cooking from the heart, these are the people that I cook for, and it is magical to see them on television and see from the outside so you can appreciate those people that you love so much.
by Maria Russo in Food Network Chef, Shows, October 22nd, 2014
Turning the clocks back an hour feels like an unofficial start of winter, ever since the pumpkin spice latte decided to start making appearance since approximately August. (Technically I realize this is not true, but it sure feels that way.) Suddenly, the days will whiz by, as we speed our way to 2015, cooking and eating every step of the way, and sitting down to a dinner table with the windows newly darkened by night.
Which means: Turn on the ovens and braise some meat! So, in that spirit, let me give you a quick primer on this fantastic wintertime technique.
What is braising?
Braising is a method of cooking meat slowly in moist heat, usually with part of the meat submerged in an aromatic liquid. Often a large cast-iron pot or Dutch oven is used – the meat, vegetables and liquid are put into the Dutch oven, covered and then cooked over gentle, even, low heat for several hours.
by Maria Russo in Events, Food Network Chef, October 20th, 2014
When it comes to dishing out culinary evils, no one does it quite like the host of Cutthroat Kitchen, Alton Brown. Now in its fifth season, Cutthroat is known for no-nonsense sabotages befalling even those contestants already in the thick of kitchen struggles, and on the recent Halloween-themed episode of Cutthroat Kitchen, the situation turned even scarier with ghostly challenges. FN Dish recently checked in with Alton to learn his candy must-have on Halloween, plus his best idea for next-level pumpkin carvings. Read on below to hear from the host in an exclusive interview, then catch Alton in costume on his Halloween After-Show.
What’s your favorite candy?
Alton Brown: Milk Duds
by Melissa d'Arabian in Food Network Chef, October 18th, 2014
Before this weekend’s New York City Wine & Food Festival came to a close, fans flocked to Midtown Manhattan on Sunday afternoon for one final indulgent feast, this time a hearty Southern-style meal that only country superstar Trisha Yearwood could offer. Set in an elegantly adorned hotel ballroom, Trisha’s Down-Home Country Brunch offered classic Southern fixings, like grits, greens and fried catfish, a Bloody Mary bar complete with traditional toppings, and a musical surprise from the host that brought the sold-out crowd to its feet. FN Dish was on hand to take in the sights, sounds and tastes, and we caught up with Trisha to find out what the weekend brunch scene looks like at her house.
by Melissa d'Arabian in Food Network Chef, In Season, October 4th, 2014
I was chatting with one of my girlfriends on the phone a few days ago. She’s expecting her first baby in a few months and is balancing that with a full-time career — two big tasks that I know from experience can exhaust even the most-energetic person. I had a sense of wanting to jump through the telephone line (and across the 2,500 miles that separate us) to bring her dinner. Yes, it would take a task off her plate, but more than that, preparing food for someone sends a message of love. Food nourishes both body and soul, which is why a shared meal comforts when we grieve, celebrates when we are joyful and is the catalyst for getting acquainted (think how many marriages began with a dinner date). Food connects us.
Why not connect with someone this week?
We’ve all heard the timesaving advice to “cook once, eat twice” before, which refers to making double dinner and freezing half for a future meal. But what if this week you cooked once, ate once and gave the other half to someone whose day could use a little lift? Maybe you happen to know of a new mom who would rather get an extra hour of sleep than cook, or perhaps you read about a neighbor who just lost a loved one and would appreciate the thoughtfulness. But more likely, you don’t have someone top-of-mind who you know needs a meal. Think a little harder. Because almost everyone is going through something, and everyone loves to feel connected, even if it’s just on a stressful day when the kids are out of control, or traffic was extra-awful or the electricity bill was through the roof.
by Maria Russo in Food Network Chef, Shows, September 25th, 2014
It’s officially apple-picking season (truly officially, as October is National Apple Month), so it seems only right to share some ideas for apples. Everywhere I turn I see photos of friends plucking juicy fruit from trees, placing it in woodsy-looking mini barrels or baskets, destined for cinnamon-y pies or fragrant cobblers. This time of year, I crave the chill of autumn and the warming sip of hot cider. I crave Vermont. I spent four years in Burlington for college and the state has never left my soul. And in Vermont in fall, we picked apples. Now that I live in Southern California, I admit that I feel a bit nostalgic for the postcard-worthy foliage scenes, the smell of fresh maple syrup and the plethora of apples that had us cooking all season long.
If you’ve been apple picking, or even to the grocery store lately (I saw Granny Smiths the other day for .49 cents a pound!), you might well have an apple stock you are looking to use. What to do with ‘dem apples?
by Maria Russo in Food Network Chef, Shows, September 23rd, 2014
As four industry rookies take their places in the premiere series of Food Truck Face Off, host Jesse Palmer will be on hand to oversee the contest as an esteemed panel of judges decides the fate of the hopeful teams. Before you tune in on Sunday at 11|10c for a sneak-peek episode and watch what goes down on the road in Miami, hear from Jesse to learn what to expect from the season. Read on below for an exclusive interview and find out what he would pursue as a food truck concept.
What can fans expect from Food Truck Face Off?
Jesse Palmer: Amazing food, incredibly talented competitors, a ton of human emotion and a hungry host
by Melissa d'Arabian in Food Network Chef, September 20th, 2014
For the first time ever, 16 of your favorite all-star chefs are coming together in the name of eviliciousness to face off in the first-ever Cutthroat Kitchen: Superstar Sabotage tournament, premiering Wednesday, Oct. 8 at 9|8c. During the course of five weeks, kitchen masters like Alex Guarnaschelli, Justin Warner, Anne Burrell and Nadia G will battle in four heats plus a finale, but ultimately only one contestant can earn Cutthroat glory and a $75,000 prize for charity. Before this unprecedented series of cook-offs begins, FN Dish wanted to learn a little bit more about what host Alton Brown has in store for these A-list rivals. Will he be soft on the sabotages on account of the contestants’ vast culinary experience? It turns out, Alton says, “It’s not difficult for me at all” to be hard on the chefs. Read on below to hear more from Alton in an exclusive interview.
Do you think these chefs have any idea what they’ve signed up for? After all, Cutthroat Kitchen isn’t like any other culinary competition.
Alton Brown: I think that everybody that is in the competition has watched the show — or maybe two — but that still doesn’t really prepare you because this is one of those shows where being a spectator just doesn’t set you up for the realities of what to expect, especially during the shopping.
We all want more time. And we all want to be healthy. So when I develop a strategy that meets both goals, I get excited about sharing it with you. Today I’m sharing my roasted veggie strategy. It’s really quite simple: Bake up a tray or two of veggies on the weekend to stick in the fridge and use for recipes all week. Roasting the veggies brings out the vegetables’ natural earthy sweetness, and it makes them last for days in the refrigerator, which means you can make up a batch of veggies on Monday to use all week for recipes. You can combine veggies freely, making pretty color combinations or simply leveraging whatever happens to be in your crisper drawer. This is my favorite kind of convenience food — one I make myself.