by Nora Horvath in Food Network Chef, Recipes, August 26th, 2016
by Melissa d'Arabian in Food Network Chef, How-to, Recipes, August 25th, 2016
Guy Fieri’s taking us on a trip to Flavortown, and this time it’s not on the road with Diners, Drive-Ins and Dives. Instead, the feast of flavor is happening right at home. He’s known for bringing over-the-top bold flavors to any dish he makes, and the everyday chicken dinner is no exception. Follow his lead and amp up the flavor at your next get-together with one of his fan-favorite chicken recipes.
Smoky Grilled Chicken Wings with Pickled Red Chiles, Dates and Fresh Mint (pictured above)
It takes just three ingredients — rice wine vinegar, sugar and soy sauce — to pickle the chiles and dates that give these wings bold layers of flavor.
by T.K. Brady in Food Network Chef, August 23rd, 2016
Fall is almost here, and the time for braises, roasts and slow-cooker stews is just around the corner. One of my favorite secret weapons for adding flavor and depth with nary an extra calorie is preserved lemon. Preserved lemon, or “lemon confit,” is essentially a pickled lemon that gets chopped up and used as a condiment. The flavor is intensely lemony, bordering on sweet, and it’s more briny than citrus-acidic. You’ll see preserved lemon in many North African recipes, and once you try them, you’ll find a hundred ways to add them into your cooking.
by Nora Horvath in Food Network Chef, Recipes, August 19th, 2016
At Marc Murphy’s Hamptons home, every day feels like a vacation. His seven-bedroom Bridgehampton, N.Y., house is complete with getaway favorites, including a bocce court, a swimming pool and hanging outdoor lounge chairs. But the real highlight of the 7,000-square-foot home is its expansive deck space. The outdoor lounge and dining area (complete with a 12-foot dinner table and state-of-the-art outdoor kitchen) was made for Marc’s favorite pastime: entertaining. “There are people literally always here,” says Marc’s wife, Pam. Take a peek at their waterfront home and you’ll see why. Read more
by Julia Caroline Smith in Food Network Chef, August 14th, 2016
Valerie Bertinelli, actress and host of Valerie’s Home Cooking, is a pro entertainer who loves to cook contemporary versions of classic recipes for family and friends. At her home in California, she’s able to grill outside nearly year-round, which has allowed her to perfect a lineup of fresh and seasonal sides, including the top picks below, to star at any alfresco meal.
Orzo Salad with Grape Tomatoes and Radishes (pictured above)
Valerie keeps her take on herbed pasta salad light and fresh by skipping a heavy mayo-based dressing and opting for a mustard-lemon dressing.
by Nora Horvath in Food Network Chef, Recipes, August 12th, 2016
Are you ready for another week of shocking reveals on Cooks vs. Cons? To get you ready for the next showdown, Geoffrey Zakarian is taking over Food Network’s Snapchat Discover page. Starting at 6 a.m., you can get exclusive backstage access to everything Cooks vs. Cons — but for only 24 hours.
by FN Dish Editor in Events, Food Network Chef, News, August 10th, 2016
As both an award-winning singer and the host of Trisha’s Southern Kitchen, Trisha Yearwood wows us with her delicious down-home cooking and bubbly personality. Since nothing says Southern comforts quite like sweet-tooth-satisfying desserts, go ahead and end the summer on a decadent note with these must-try recipes. Read more
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
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.