by FN Dish Editor in Food Network Chef, June 23rd, 2013
by Gabriela Rodiles in Food Network Chef, June 21st, 2013
Chopped judge, Iron Chef and owner/chef of The Lambs Club and The National restaurants in New York City Geoffrey Zakarian had a busy schedule at the Food & Wine Classic in Aspen. In between hosting his Sirius XM Radio show, Food Talk, and catching up with friends at Ajax Tavern, the Iron Chef took the time to give Dish readers an exclusive look at this action-packed visit to Colorado. Read his journal and browse photos from his weekend below.
by Geoffrey Zakarian
I arrived in Aspen from Chicago because I absolutely hate flying into Denver airport — I prefer to break the trip into two flights. It’s great to stop in Chicago because it’s rarely delayed, and I can watch exactly one movie on each flight! I arrived at Aspen airport at 8:45pm and grabbed a taxi to my first stop, The St. Regis Hotel. I dropped off my bags, had a quick shave, ironed a shirt for dinner and tried my best to look un-rumpled.
by Melissa d'Arabian in Food Network Chef, June 20th, 2013
Both on and off camera, celebrity chefs are saying goodbye to aprons and hello to chic style. Four Food Network chefs — Alton, Giada, Geoffrey and Marcus — made Vanity Fair’s Best-Dressed Chefs list. We all know their food and/or restaurants are worthy of praise, but their individual styles earned applause from the fashion world.
Bad fashion is on the chopping block for Geoffrey Zakarian. His slick New York City style includes tortoiseshell glasses (he actually has 12 pairs) and pastel button-downs. Geoffrey seamlessly trades his chef’s jacket for a crisp gingham shirt and sport coat.
Alton Brown’s come a long way from his quirky Good Eats costumes. Now he can be spotted with his trademark modern vintage style including dapper bow ties, hipster spectacles and tweed blazers. On this season of Food Network Star, you’ll find him rocking plaid button-downs, retro fedoras and well-tailored suits.
More chefs named best-dressed
by Maria Russo in Food Network Chef, Holidays, June 15th, 2013
It’s summertime and we are blessed with days filled with trips to the beach or museums to meet up with friends, and we’re usually grabbing something to-go on our way to the destination. Every Sunday evening, everyone in our community in Coronado, Calif., loads their kids and a picnic into their red Radio Flyer wagon and heads to Concert in the Park. So when many of you lamented the challenges of packing a summer picnic, I heard you. The ant’s time as the biggest picnic woe is long gone — now we worry about packing healthy, delicious food that our kids will actually eat, while keeping the food in a temperature-safe zone, without spending too much time. Is that too much to ask? No. So here are four tips to help get you there:
1. Start with the protein
The protein is the trickiest part of the meal because it often involves meat, which can be a challenge to keep in a safe temperature zone. My secret picnic weapon: non-meat protein. And by this, 99 percent of the time, I mean quinoa. Make a quinoa salad, subbing quinoa for rice, pasta or other grains. It is full of protein, fiber and complex carbs, and it will probably work in your favorite recipe (for inspiration, try my Quinoa Tabouli). Quinoa can be served chilled or at room temperature, making it my perfect picnic protein. My second non-meat protein insider secret: Use white beans and whole-grain pasta to make any pasta salad you like. Try a salad made with roasted veggies, feta and vinaigrette.
Get the next three tips
by Maria Russo in Food Network Chef, June 15th, 2013
While some families craft extensive plans and elaborate surprises to honor their dads on Father’s Day, the scene at the Yearwood-Brooks home will be far more low-key tomorrow. For Trisha, her husband, Garth, and his three daughters, there will be just one item on the agenda: spend time together enjoying some of Dad’s most-treasured treats.
“As long as his girls are all three in the same place, that’s huge,” Trisha told FN Dish of Garth when we caught up with her last month. “Now we have two [daughters] in college and one in high school, so getting everybody together is harder.” When the family is finally under one roof, especially at a time like this weekend, quality time is of the utmost importance. “Father’s Day really is just whatever Dad wants to do, and it always means he wants to have his girls there, so it’s always just something with them,” Trisha says of how they’ll be celebrating tomorrow.
by FN Dish Editor in Food Network Chef, Shows, June 10th, 2013
Bobby Flay may be one of three no-nonsense judge-mentors on Food Network Star, but he’s also Food Network’s resident grill master, the go-to guy for top burger, side dish and cocktail recipes all summer long. He’s known for his penchant for barbecue and fresh, contemporary takes on classic Southwestern cuisine, so it’s no surprise that when FN Dish caught up with him at the South Beach Wine & Food Festival, he was preparing jerk chicken tacos with red cabbage slaw and tangerine margaritas. Fresh off his win at the 2013 Burger Bash competition, Bobby chatted with fans in the standing-room-only crowd, sharing strategies for stress-free summer entertaining and answering questions about hosting the ultimate cookout. Read on to hear from Bobby, and learn his top-five tips for warm-weather eating and drinking.
5. When you’re serving something in a tortilla — like a taco — it’s best to overseason the filling because it will have to work to maintain its flavor within the wrapping.
4. “Taste every single thing,” no matter what you’re cooking or how.
Get Bobby’s top three tips
by Melissa d'Arabian in Food Network Chef, June 6th, 2013
During tonight’s marathon of Diners, Drive-Ins and Dives episodes (starting at 6pm/5c), Guy will discover some standout veggie, meat and sandwich dishes. First, he’s off to Barrio Cafe in Phoenix where the chef is putting her signature spin on chiles and a regional pork dish.
Later in the night, Guy indulges in serious sandwiches. A gourmet sandwich shop in Austin, Texas, is slicing up duck pastrami for a pastrami and knuckle sammie. In Las Vegas, Guy will dive into a roast beef po’ boy done the Cajun way. Did someone say stuffed burgers? Guy will break down these grilled beauties in St. Paul, Minn.
Join Guy on his coast-to-coast journey starting at 6pm/5c — follow along and bookmark the restaurants as he goes, then try your hand at the recipes.
Go on set with Guy
by Food Network Magazine in Food Network Chef, Food Network Magazine, June 5th, 2013
Today is my wedding anniversary. It all started with my 4-Step Chicken Piccata, the first dish I ever cooked for Philippe (I made it with veal and served it on a bed of sauteed spinach). And it culminated in a crusty paella, a d’Arabian family tradition, served alfresco on a June evening a couple of years later to about a hundred of our friends and family who had traveled to our wedding in the village where Philippe grew up.
Since we had so many tourists visiting from as far as Hawaii, our wedding stretched into a two-week vacation, filled with meals, toasts and sightseeing that started in Paris and made its way south to Aix-en-Provence. By the time our actual wedding arrived, it seemed as though our guests had become a community, connected by something more than just being on our short list of special people in our lives. One of my favorite snapshots caught by a guest is of my (American) stepmother talking animatedly with Philippe’s (French) grandfather, both heads are thrown back in laughter, totally understanding one another, even though neither spoke a word of the other’s language.
Our wedding incorporated both of our cultures: We recited our vows in French and English, and we had a classic tiered American wedding cake as well as a French croquembouche (an impressively tall cone of cream puffs held together by spun caramelized sugar). We were married by a priest and a pastor in small stone church at the top of a hill, surrounded by the people who matter most to us. The whole experience is etched in my heart as the just-right start to my life as a d’Arabian.
by Simon Majumdar in Food Network Chef, Shows, June 2nd, 2013
Food Network stars answer your burning questions from the May issue of Food Network Magazine.
Guy, recipes often ask for different kinds of mustard — dry, ground, yellow. Does it really matter which I use?
Anja Martin from Thrall, Texas
Yes, it does matter. The reason has to do with intensity. It’s best to use the one the recipe calls for the first time around and then take the liberty to tweak to your taste after. For me, the hotter the mustard, the better!
— Guy Fieri
Sunny, some men hate it when their significant others pick food off their plates — and my man is no exception. But for some reason, there is always a bite on his plate that calls my name. How do I take it off his plate without irritating him?
Kathleen Sebastian from Richmond, Calif.
by Food Network Magazine in Food Network Chef, Food Network Magazine, May 30th, 2013
Despite some extremely tough battles, it was Iron Chef Michael Symon who finally emerged victorious from the first-ever Iron Chef America: Tournament of Champions. He defeated Iron Chef Garces in a classic confrontation, claiming the title, as well as the bragging rights over his fellow members of the Kitchen Stadium club.
Before he went out to celebrate, I caught up with him and asked for his thoughts on the tournament and his victory.
Since you won, I’m assuming you think that the Tournament of Champions was a good idea. Would you still have felt the same if you had lost?
MS: I definitely still would have thought it was a great idea to have the Tournament of Champions, even if I hadn’t won it. But I’m not going to lie to you, I would have enjoyed it a whole lot less!
Bobby Flay didn’t take part in the tournament. Do you think that cheapens the title, and how do you think you would get on against Iron Chef Flay if you did battle him?
MS: You only have to look at some of the tough battles between the other Iron Chefs to know that Bobby’s absence did not weaken the tournament at all. Iron Chef Flay and I have known each other for so long and are such good friends that we have promised that we will never compete against each other. I know it’s a cop-out, but if we were forced to battle, I think it would probably result in a tie.
Pick up some of Sunny’s finds for your own kitchen.
Because she has several cats who like to paw at the curtains, Sunny made hers out of this extra-sturdy barkcloth fabric, in the Monstera Leaf Garden pattern. $17 per yard; islandshawaiianfabric.com