by FN Dish Editor in Events, Food Network Chef, News, August 10th, 2016
by Nora Horvath in Food Network Chef, Recipes, August 5th, 2016
Hosted by Farmer Lee Jones of The Chef’s Garden — a Huron, Ohio, vegetable farm run by Farmer Lee and his family — the annual Roots conference brings together chefs, food writers and culinary industry professionals for two days of conversation and critical thinking about the state of the food we grow, buy, cook and eat. This year’s conference, the fourth consecutive one since Roots launched in 2013, will take place Monday, Sept. 19 and Tuesday, Sept. 20 at The Culinary Vegetable Institute in Milan, Ohio. The events will focus on the theme of empowerment, both in the kitchen and out.
Food Network’s own Maneet Chauhan, a longtime Chopped judge, and Elizabeth Falkner, a two-time competitor on The Next Iron Chef, are on the roster of esteemed chefs projected to attend the conference. Maneet is set to join a panel in a discussion on Cooking Authentically as it relates to evolving cuisines, while Elizabeth plans to address attendees as a keynote speaker.
by Maria Russo in Food Network Chef, Shows, August 4th, 2016
Though Alex Guarnaschelli is an esteemed Iron Chef and a tough-love Chopped judge with a reputation for excellence in the kitchen, many of her recipes are downright easy to make, like these top-rated summer picks. Check them all out below for sweet and savory seasonal inspiration.
Tomato and Watermelon Salad (pictured above)
Follow Alex’s lead and make this vibrant salad with room-temperature tomatoes and cold watermelon. “The contrast of temperatures will give the salad an extra-fresh taste,” she explains.
by Maria Russo in Food Network Chef, Shows, August 3rd, 2016
Yesterday we brought you an exclusive interview with Donal Skehan, one half of the powerhouse duo that’s set to mentor-judge 10 budding culinary talents on the upcoming premiere of Food Network Star Kids. Today it’s all about Tia Mowry, who knows what it’s like to be on TV as a child and what it takes to command a kitchen as the host of Cooking Channel’s Tia Mowry at Home. Read on below to get her take on what’s ahead on Star Kids and learn more about her own style in the kitchen.
What can fans look forward to seeing when this series premieres?
Tia Mowry: Heart. Number one, there’s a lot of heart in this show. I mean, you are seeing these kids’ dreams come true, but I also think why there’s a lot of heart, you see this show is about inspiration, so definitely a lot of heart. Great laughs [too]. These kids are extremely entertaining, because they’re not filtered. So, whatever comes out of their mouth, comes out of their mouth. Gosh, just lots of fun. I think what I love about this show, it’s creative, it’s very entertaining and it’s inspiring. Also, I think there’s some hard competition. You’re going to really see some excellent cooks in the kitchen with these kids. You’re going to see smart kids
by Nora Horvath in Food Network Chef, Recipes, July 29th, 2016
Fresh off a game-changing Season 12 of Food Network Star, Tregaye Fraser joined the Food Network family as an on-fleek chef with an uncanny ability to entertain. But that doesn’t mean the search for Star power has ended. In fact, the journey is set to continue this month when Donal Skehan and Tia Mowry team up to discover the next budding culinary talent — a young talent, that is. On Food Network Star Kids, the mentors will ask pintsize cooks to not only strut their kitchen chops but also shine on camera, just as an adult Food Network Star needs to be able to do.
Recently we checked in with Donal to get his take on what it’s like working with kids and the joint culinary-camera challenges he and Tia have in store for the finalists. Check out his exclusive interview below for a preview of the season and learn more about Donal.
Just like Food Network Star proper, this competition is special in that it asks kids to not just cook well but to also present and perform well. Do you think one part is trickier to master than the other?
Donal Skehan: It’s a tricky one because, like, obviously, to be a cook you have to have incredible skills to make people enjoy your food, that’s — I think sometimes I believe it’s something you’re kind of born with. Either you can do it or, I mean, you can learn it, but I think it’s something that you know if you have it in your heart and it’s something that that’s the place that you cook from, I think that’s something really cliché, but it is, and it’s true, though. And I do think that side of it is such an important part to have because you can teach most things, but if you don’t kind of have it from the outset, it’s going to be very hard to kind of create. So I think in this competition you do, but as soon as people start cooking you see who’s a natural cook and who’s someone who has learned it as a skill. Both can be very good, but you do see it more out there than ever before.
by Nora Horvath in Food Network Chef, Recipes, July 22nd, 2016
You might dream of juicy barbecued meats and tender grilled vegetables at summer cookouts, but you also know that one of the best parts of warm-weather dining comes at the end of the meal. When your sweet tooth is aching, follow Ree Drummond‘s lead and break out tubs of chilly homemade ice cream, indulgent cakes layered with fresh seasonal fruit and more sweet treats, like the fan-favorite recipes below.
Individual Key Lime Pies (pictured above)
It takes only four ingredients — lime juice, sugar, butter and eggs — to make the tangy filling for these personal pies.
by Nora Horvath in Food Network Chef, Recipes, July 15th, 2016
We love coming home to a big bowl of pasta at the end of a long day, but during the hotter months our go-to cream sauces and baked pasta casseroles feel too heavy for steamy summer nights. To satisfy your carb cravings at this time of year, stick with Giada De Laurentiis’ best recipes for fresh, veggie-focused pastas that are refreshing and surprisingly light.
Pasta Ponza (pictured above)
Baking juicy tomatoes with tangy capers gives this dish bold flavors, while a breadcrumb crust delivers a satisfying crispy bite.
by Melissa d'Arabian in Family, Food Network Chef, July 13th, 2016
Bobby Flay is our resident grill master here at Food Network. When we’re not watching him crank up the heat on Beat Bobby Flay, we’re trying our hand at one of his best burger recipes. But even though he’s a burger and steak guy, not all of his grilled recipes are super-meaty — often he dresses up vegetables, too, with a smoky char. Check out his top droolworthy veggie recipes for fresh seasonal inspiration.
by Lauren Piro in Food Network Chef, View All Posts, June 29th, 2016
As a mom of four, I’m a big fan of cooking with my kiddos. It demystifies ingredients (particularly healthy ones), teaches them an important skill (cooking our own food) and encourages a more adventurous palate. Perhaps my favorite part of cooking with my daughters, though, is the quality time I get with them, either as a group or one-on-one. Cooking requires just enough concentration to keep us all engaged, while leaving enough space for those open-ended conversations that turn into special mom-daughter moments I treasure. If you are looking for your child to open up about school or life in general, cook with him or her and watch the magic happen.
by Maria Russo in Food Network Chef, Shows, June 24th, 2016
On this episode of Foodie Call, Justin invites Reid Mitenbuler (author of Bourbon Empire: The Past and Future of America’s Whiskey) into his kitchen and things get a little boozy. They sip whiskey for a moment, but the real fun begins when Justin presents a recipe for whiskey-spiked pancakes.
Fresh off a hit first season, Cooks vs. Cons — the game that asks if a professional chef can be outcooked by an amateur home cook — is set to return for Season 2 on Sunday, July 10 at 10|9c. Recently we caught up with Geoffrey Zakarian, the host of this culinary whodunit, to get his take on the success of Season 1 and what to expect from upcoming battles. Read on below to hear from him in an exclusive interview, and find out the pro-or-joe hunches he develops while watching each contest unfold.
Fans really gravitated toward the first season. Why do you think this is such a craveable game?
It’s on everybody’s mind that they all want to be a chef. So it’s very fun for people to imagine trying to trick someone like myself and two judges into [believing they’re] a chef, so I think it really sets up their interest first. And then the premise is great. It’s very quick. It’s easy to understand. You get it right away. And you’re just hooked because the chefs and the amateurs are both very interesting people. Pros are interesting, and the amateurs are interesting. It’s really great casting.