by Sarah De Heer in Food Network Chef, Shows, August 21st, 2012
by Cameron Curtis in Food Network Chef, Shows, August 20th, 2012
Sandwich King Jeff Mauro joins the Food Network prime-time lineup this fall with a new half-hour series called $24 in 24, where Jeff discovers the best cheap local eats in cities across America. Each week, he’ll hit a new locale with a budget of just $24 to find the tastiest breakfast, lunch and dinner in town.
From unexpected mom and pop shops to globally inspired spots, Jeff’s coast-to-coast journey proves great food doesn’t have to break the bank. But can you really find good food for just $24? You absolutely can: “The beauty of this great country is that you can always find plenty of great food for a great price. There are so many interesting and affordable unearthed joints strewn about the ethnic enclaves that are so common in even the smallest of American cities,” Jeff added. He continued to say that showcasing great, family-run establishments that haven’t had much publicity and celebrating their food is one of his favorite things about this new show. “That, and watching myself eat on camera, which is always ultra-sexy!”
Jeff hits Boston, Chicago, Cleveland, Los Angeles, Minneapolis, New York City and Philadelphia in the first season of $24 in 24, which premieres Monday, September 24, at 10:30pm ET/PT.
by Sarah De Heer in Food Network Chef, Shows, August 19th, 2012
In honor of the 50th episode of Restaurant: Impossible, “Behind the Impossible,” Robert Irvine sat down with us at the Atlantic City Food and Wine Festival at Caesars Hotel & Casino (where he spent time as their culinary director at the beginning of his career) to share some of his most memorable moments from past seasons. While he did have a party in Philadelphia to celebrate the milestone, he’s already filming future episodes saying, “it’s 50 and then we keep on going.”
1. At The Main Dish in Meridianville, Ala., Robert turned a sad and neglected restaurant into a comfortable, sophisticated eatery, and gave a new lease on life for Lynn and Ken Tverberg. Check out how the restaurant is doing now in our Restaurant Revisited.
Get Robert’s top four moments
by Sarah De Heer in Food Network Chef, August 18th, 2012
We’re just hours away (10pm/9c) from the start of the third season of The Great Food Truck Race and while we’ve been previewing each truck on FN Dish all week, who better to kick off the new season than Tyler Florence? We caught up with him on the set of Food Truck and asked him to give us a sneak peek of what we can expect. And mark your calendar for Tuesday, August 21, at 3pm EST when Tyler Florence stops by to chat and answer questions about the new season on Twitter. Don’t forget to Tweet along with us during the season premiere tonight using #GreatFoodTruckRace.
How does this season compare to last season?
TF: I’m really excited about the third season because we’re changing up the rules of the game. Instead of professional food truck operators, we’re flipping the whole thing on its side. We looked for teams that would love to have a food truck — really confident people and fantastic chefs that would really love to get into the food business. They’re going to compete for a chance to win their very own food truck and that’s the grand prize at the end of the race.
Why do you enjoy being a part of this show?
TF: I try to be part of the solution because we are giving people the courage to do this themselves and people are doing well as a legit business. I’d much rather pay $6 for a food truck meal than in a fast food chain. It’s encouraging people to be in business for themselves.
Keep reading and watch this video
by Sarah De Heer in Books, Food Network Chef, July 31st, 2012
Robert and Gail’s fairy-tale wedding was brought to life on a sunny day in May at the Charles Krug winery in St. Helena, Calif. Not only did their wedding include best man Guy Fieri, but Robert set the scene and menu for his bride with help from friends Michael Chiarello, Beau MacMillan, Elizabeth Falkner and Masaharu Morimoto.
For their honeymoon, the couple satisfied their craving for adventure and great food with an excursion to Greece. We recently spoke with the newlyweds about their trip — the sights they took in and, more importantly, their favorite eats.
In Athens, Greece, Robert and Gail took in the best sights this capital city had to offer. They booked a guided tour of the ruins of the Parthenon, a temple to the Greek goddess Athena, which sits atop the Acropolis. On a worldwide tour in preparation for the London summer games, the Olympic cauldron made a quick stop at the Parthenon on the same day Robert and Gail visited the site. “We had perfect timing to see the Olympic flame (pictured above) and meet the runner who was passing the torch,” the couple said.
Get Robert and Gail’s 5 Best Honeymoon Eats in Greece
by Maria Russo in Events, Food Network Chef, July 20th, 2012
by Sarah De Heer in Food Network Chef, Shows, July 12th, 2012
In just two weeks, Melissa d’Arabian’s first cookbook will officially be available — Ten Dollar Dinners the book is packed with tips to elevate simple, fresh meals any night of the week along with 140 mouthwatering recipes. We caught up with Melissa on the set of her show to talk about what makes her book stand out, several key takeaways and the home cook’s best friend — the pantry.
Towards the beginning of the book, you talk about strategies for saving and list your top 10 commandments of Ten Dollar Dinners. If you had to pick just three strategies for saving money, what would they be?
1. Incorporate bean night once a week: Contrary to the title, that doesn’t mean just beans, it’s any sort of inexpensive protein. If you have a few recipes in your pocket that you know are very inexpensive and are driven by an inexpensive protein you will automatically see savings in your grocery bill every month. Think about beans, eggs, pizza or a meatless meal.
2. Try clear-the-pantry week: This is a week when you really don’t buy any other groceries — you dig into your pantry and you really try to stick to the food you already have. You’d be amazed what you can get away with. It’s a great opportunity to see what you have lurking in the pantry — and who doesn’t have frozen meats tucked away in the freezer? Let’s face it, if you don’t use it, it’s going to go bad and that’s wasting money.
Find out what Melissa uses the most in her pantry
by FN Dish Editor in Food Network Chef, Shows, June 27th, 2012
Melissa d’Arabian is returning this Sunday to Food Network with an all-new season of Ten Dollar Dinners, and her fans are in for a treat. We sat down with the queen of creative, budget-friendly eats to talk about the new season, her first guests and even a couple of little-known facts about herself.
What are you looking forward to the most with this new season?
MD: Ten Dollar Dinners has become sort of an accidental diary of my life. I prepare six months in advance for every season I tape and since I don’t see them until they air, they become a snapshot of my life.
This season was really inspired by my childhood — the time I spent in Tucson, Arizona and San Diego, California Since moving back to San Diego last year, I think it’s reawakened that part of my life. It’s a celebration of my childhood and the memories that were created around food. For example, this season I make homemade tortillas, arroz con pollo and empanadas, which we made all the time when I was growing up. There will always be a part of me on the plate this season.
I can honestly say this season was the most fun to shoot. Even though it was hard work, it was so gratifying.
Little-known facts about Melissa
by Miriam Garron in Food Network Chef, Product Reviews, June 13th, 2012
This Thursday night on Food Network (10pm/9c), Anne Burrell will be putting her mentor hat back on as she helps top restaurants find an executive chef — the critical employee who can make or break a restaurant — on Chef Wanted. Each week, Anne Burrell will put four candidates through the toughest job interview of their lives, testing everything from their culinary mettle to business acumen. It all ends with the biggest test of all: running the restaurant.
We recently chatted with Anne about being a mentor: identifying red flags on resumes, the hard questions she has to ask and even her own toughest job interview.
What is the best question to ask a potential candidate?
AB: There are a few questions I always ask. The first really important question is why do you want this job? This is to see if they’re looking for any job or if they’re actually interested in this particular job. Second, why did you get into cooking? I want to find out if this is their passion or just a job to them.
Get more from Anne Burrell
by Alex Guarnaschelli in Food Network Chef, Recipes, June 12th, 2012
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.
You won’t eat Petrossian’s caviar powder by the spoonful, because just a little dusting of this dried caviar gives a salty, slightly fishy kick to all the classic caviar partners. The dried caviar buttons come in their own mill, so you can grind them over just about anything. We tried it on scrambled and soft-boiled eggs — we like the brininess against the cream and butter, and the heat from the eggs releases the flavors of the powder. Other possibilities? Deviled eggs, seared or smoked scallops, pasta, baked or boiled potatoes (a little crème fraiche wouldn’t hurt, either), crostini with fresh ricotta, tomato salad and crudo.
This is a good recipe when you feel like having a few late spring-early summer tomatoes when they are not yet at the height of the season. I find this is a simple and tasty way to extract the maximum flavor from them. I like to take my time with this recipe and work with the grill when it’s not so hot. I really like grilling something and blending that charred flavor into others. That’s why I dig this soup.
Get the recipe