by Food Network Magazine in Food Network Chef, October 22nd, 2013
by Maria Russo in Food Network Chef, News, October 21st, 2013
Wonder how Ree Drummond celebrates Halloween? Food Network Magazine caught up with The Pioneer Woman — who lives miles from her neighbors, which makes trick-or-treating a commute. But before Ree and her four children (Alex, 16, Paige, 14, Bryce, 11, and Todd, 9) leave their Oklahoma ranch and drive to the nearest town in search of candy, Ree puts on a pre-party.
Ree’s recipes are simple to prepare and family-friendly. Check out the links below for Candy Corn Popcorn Balls and Bloody Punch, and browse the entire gallery from Food Network Magazine for behind-the-scenes photos and even more recipes.
by Sarah De Heer in Events, Food Network Chef, October 21st, 2013
He may be a famed food-science guru, the longtime host of Iron Chef America and a revered judge-mentor on Food Network Star, but for the first time, Alton Brown is stepping out of the kitchen and designing something other than food. In partnership with hook + Albert, a brand specializing in men’s accessories, Alton’s launched an all-new line of bow ties called The Alton Brown Collection.
“Basically, these are ties I wanted for myself but couldn’t find,” Alton told Food Network of his idea to begin this venture. He’s been a frequent wearer of bow ties for years, but until now, they’ve been designed and styled by others. This look, however, is wholly his own.
Pieces of The Alton Brown Collection include neutral-colored blacks and whites, plus bright hues like blues, oranges and reds, but what makes the bow ties unique is their patterns and textures. They feature a mix of stripes, specks and plaids, and all come together in harmonious looks. “They’re eccentric but wearable and very clothes-friendly,” Alton explains. “What we’ve done with this collection is hopefully made bow ties that will even appeal to guys who have never given bow ties a thought.”
by Maria Russo in Events, Food Network Chef, October 17th, 2013
FN Dish caught up with Bobby, Giada, Guy, Jeff, Justin and the entire cast of Chopped judges at the 2013 New York City Wine & Food Festival
. Click play on the video above
to relive the biggest events and most memorable moments featuring your favorite Food Network stars.
by Maria Russo in Food Network Chef, October 17th, 2013
He may be a renowned chef, cookbook author and no-nonsense judge on Chopped, but when it comes to tailgating, Aarón Sánchez is just like every other footfall fan on game day. “Everyone thinks that, ’cause I’m a chef, I’m going to want all this really decadent stuff,” Aarón told FN Dish recently. “No, sometimes you can’t mess with the formula of a tailgate.” We recently caught up with him in New York City at an event hosted by Ortega, where he was celebrating his partnership with the Mexican food company, and he explained that there should be just a few classic eats at every tailgate spread — not over-the-top dishes or fancy fare.
by Maria Russo in Food Network Chef, October 16th, 2013
It’s Thursday, and while that means everyone is just one day away from the weekend, it also means it’s time to throw back — to an earlier period in Food Network’s history. Check back on FN Dish every Thursday to find the latest #tbt of your favorite chefs and get a retro look at their earliest days on TV.
These days Anne Burrell is living her life in extremes — kitchen extremes, that is. When she’s not working with top restaurateurs to find their next leading executive chef on Chef Wanted, she and Bobby Flay are leading teams of seemingly hopeless home cooks: the culinary recruits on Worst Cooks in America. But even in her earliest days on Food Network, Anne enjoyed competition, first appearing as Mario Batali’s sous chef on Iron Chef America in 2005. Not long after, she traveled from Kitchen Stadium to a homelike kitchen on the set of her first daytime show, Secrets of a Restaurant Chef.
by Maria Russo in Food Network Chef, Shows, October 15th, 2013
Just like his attitude in the face of Kitchen Stadium battles, Iron Chef Marc Forgione‘s approach to the restaurant business is fearless. This longtime chef and the winner of The Next Iron Chef, Season 2 opened his first New York City eatery, Restaurant Marc Forgione, in 2008, and since then he’s gone on to launch American Cut in Atlantic City and Khe-Yo, also in New York. To that list of accomplishments Marc can now add one more venture: a Manhattan outpost of American Cut, located in the downtown neighborhood of Tribeca, just blocks away from his other Big Apple businesses. Overflowing with inspired creations like tender hiramasa, fish floating in a sweet and spicy miso broth, and succulent bone marrow with short ribs, plus tried-and-true dishes done correctly, like moist crab cakes, perfectly seared porterhouses and creamed spinach, the menu at American Cut offers perhaps the ultimate steakhouse experience — and in a space that is as comfortable and welcoming as it is chic and refined.
FN Dish visited Marc at American Cut in New York City and chatted with him and John Meadow — a co-founder of LDV Hospitality, which owns and operates the restaurant — about their journey in opening the business. Read on below to learn more about their inspiration for American Cut, and find out what Marc says are a few must-have menu items.
How is American Cut different from your other restaurants?
John Meadow: This is our loftiest, most ambitious restaurant we’ve done. It’s the highest design. I think the notion of taking classic American fine-dining cuisine and doing it at that level represents a very ambitious task that we’re glad Marc is our partner in the process of doing so.
Marc Forgione: If you go to Restaurant Marc Forgione, it’s for one thing. If you go to Khe-Yo, it’s for another thing. If you go to American cut, it’s for another thing. We want to make it so that you can eat at all three in the same week and have a beautiful, consistently different experience.
by FN Dish Editor in Food Network Chef, Shows, October 14th, 2013
Fresh off of her summer win on Food Network Star, Season 9, Damaris Phillips is already in the kitchen preparing for her first-ever series, Southern at Heart (premiering Sunday, Oct. 27 at 10:30am/9:30c). This Kentucky-born culinary school instructor wooed Star fans with a Southern-inspired pilot focusing on classic and approachable date-night dishes, and on her upcoming show, she’ll deliver a similar concept and more down-home meals — all served alongside her trademark wit and humor.
FN Dish caught up with Damaris this month and chatted with the new star about her plans for her series, her favorite upcoming episodes and how Food Network Star prepared her for this upcoming venture. Read on below to get a sneak peek at Southern at Heart from Damaris, then browse behind-the-scenes photos of Damaris on the town in Louisville. Ky.
What are you especially excited about for your new series?
Damaris Phillips: I’m so excited about my guests. So, they’re real guys and they don’t know how to cook, and they have real stories about girls that they love, so that for me is the most exciting.
See more photos
by Sarah De Heer in Books, Food Network Chef, October 12th, 2013
Guy Fieri has traveled across the country eating the biggest and best burgers for years on Diners, Drive-Ins and Dives. Now fans get to choose their favorite by voting in the poll below. Need a refresher? Browse through the photos in this gallery of the 15 best — your top picks will be featured in an upcoming episode of Triple D.
by Melissa d'Arabian in Family, Food Network Chef, October 10th, 2013
During the month of October, Anne Burrell’s schedule will be filled with book signings across the country for the launch of her second cookbook, Own Your Kitchen: Recipes to Inspire & Empower. Check out her book tour schedule below to see if she’ll be near you.
Tuesday, Oct. 15: Woodbridge, N.J.
Event: 4pm, Wegmans (15 Woodbridge Center Drive)
Wednesday, Oct. 16: Uniontown, Ohio
Event: 12pm, Giant Eagle/Market District (1700 Corporate Woods Parkway)
Wednesday, Oct. 16: Solon, Ohio
Event: 4pm, Giant Eagle/Market District (34310 Aurora Road)
Click for all tour dates
I have a sweet tooth, so my favorite part of a meal is dessert. In addition to being sweet and fabulous, though, dessert can be a great strategic player in helping picky eaters becoming more adventurous. And I don’t mean in the old-school “clean your plate so you can eat dessert” sort of way.
Here are five dessert strategies that I use in our household to combat picky eating:
1. Encourage an adventurous palate.
Most kids love dessert. So if you serve a child who loves cookies a new kind of cookie (say, an oatmeal chocolate chip cookie instead of her normal favorite gingersnap), she will probably dig it. And then you can have a conversation about how fun it was to try something new. (If she doesn’t go for the swap, no big deal, because dessert is an optional course; there’s no risk of you caving in and becoming a short-order cook.)