All Posts In Food Network Chef

One-on-One with Jeff Mauro from The Kitchen

by in Food Network Chef, Shows, January 7th, 2014

The KitchenYou know GeoffreyJeffKatieMarcela and Sunny from their other adventures on Food Network and FoodNetwork.com, but for the first time last Saturday, you watched them come together on their brand-new series, The Kitchen (airing Saturdays at 11am/10c). Katie and Geoffrey cooked alongside each other, Sunny showed off her version of crepes, and the group dished about the latest trends and topics in everyone’s favorite room of the house: the kitchen. Before the season gets too far underway, however, FN Dish wants fans to get to know each of the co-hosts a bit better, so we’ll be sharing exclusive interviews with all five chefs every day this week. Read on below to learn more about Sandwich King Jeff Mauro, and keep checking back to hear from Katie, Marcela and Sunny.

Tell us your culinary point of view in the kitchen in a few sentences.
Jeff Mauro: I’m a true dad home cook: I do it, I live it, and I want to be able to provide my family with the freshest, healthiest food in all shapes and sizes and forms.

Why did you want to get involved in The Kitchen?
JM: Other than being on Food Network, my dream was to have a talk show format where I can improvise, be funny and cook all at the same time, while interacting with other people, so to me it’s a dream come true.

Hear more from Jeff

One-on-One with Geoffrey Zakarian from The Kitchen

by in Food Network Chef, Shows, January 6th, 2014

The KitchenYou know GeoffreyJeffKatieMarcela and Sunny from their other adventures on Food Network and FoodNetwork.com, but for the first time last Saturday, you watched them come together on their brand-new series, The Kitchen (airing Saturdays at 11am/10c). Katie and Geoffrey cooked alongside each other, Sunny showed off her version of crepes, and the group dished about the latest trends and topics in everyone’s favorite room of the house: the kitchen. Before the season gets too far underway, however, FN Dish wants fans to get to know each of the co-hosts a bit better, so we’ll be sharing exclusive interviews with all five chefs every day this week. Read on below to learn more about Iron Chef Geoffrey Zakarian today, and keep checking back to hear from Jeff, Katie, Marcela and Sunny.

Tell us your culinary point of view in the kitchen in a few sentences.
Geoffrey Zakarian: Classically rooted with a modern edge

Why did you want to get involved in The Kitchen?
GZ: I just love working with Food Network, but I love the composition of the show, and that we talk about all kinds of things …. The kitchen is where everything happens, basically.

Hear more from Geoffrey

Sunny Dishes on Episode 1 of The Kitchen + Offers Behind the Scenes Photos

by in Behind the Scenes, Food Network Chef, Shows, January 6th, 2014

The Kitchen Episode 1by Sunny Anderson

Haaaiii! It’s Sunny Anderson on the FN Dish check-in. On behalf of Katie Lee, Marcela Valladolid, Jeff Mauro and Geoffrey “GZ” Zakarian, as well as the crew, set design, culinary staff, producers and more — welcome to The Kitchen. I’ve been asked to share some behind-the-scenes bits. Make sure to come back next week when Jeff shares what’s really happening on set!

I hope you enjoyed the show and found it to be something you can put to work in your very own kitchen. This is the first of what we hope to be many episodes that will share recipes, quick fixes and fun chats about all things food and entertaining. Speaking of entertaining, I am too excited that I got to share the Lotus Flower Candle with you today. I’ve been holding it for months wanting to blab all about it on social media. In a world where I tweet cute pics of my cats sleeping, it’s easy to say keeping this cool entertainment “gadget” to myself for so long was hard. I really like this show for that reason — it’s truly host driven, with a huge help of a production staff. We all bring ideas from our personal lives to share with you. It reminds me of show-and-tell in grade school. I still don’t know how the crew disabled the flower so it wouldn’t play the costly “Happy Birthday” song. Just know if you look for them online, all of the ones I’ve found play the tune, so hopefully you get it for someone’s birthday cake or you know someone crafty who can disable the music. Where’s MacGruber when you need him?

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10 Things You Didn’t Know About Rachael Ray

by in Food Network Chef, January 2nd, 2014

10 Things You Didn't Know About Rachael RayShe dishes up great gossip on her daytime talk show, and even better food on TV and in her new cookbook, Week in a Day, but there’s still lots you don’t know about this Food Network megastar. Get the inside scoop on fun facts she shared during her Grand Tasting demo at the New York City Wine & Food Festival.

1. She’s a burger fanatic. “Meat for dinner is my favorite. I’m a burger-obsessed person. I love burger night — I love ground meat of any kind!” she says.

2. She loves a man who cleans. The way to her heart isn’t through food — it’s through washing dishes. “A man in the kitchen is very sexy,” she says. “Gentlemen: Get your butt behind the sink and you will be dessert!”

Keep reading for more fun facts

3 Surprising New Year’s Celebration Ideas

by in Food Network Chef, Holidays, December 27th, 2013

3 Surprising New Year's Celebration IdeasI adore everything that New Year’s Eve represents: fresh starts, resolutions and Harry running through the streets of New York City to kiss crinkly-faced Sally at midnight. My one gripe is that the critical moment happens too late for my circadian rhythm. Still, I love the holiday too much to ignore it, blithely heading to bed at 10pm and casually waking up the next morning, as if the whole year didn’t just change. That feels wrong. Instead, I’ve developed my own system for celebrating the New Year with gusto, within the confines of a reasonable bedtime. I’d like to say that I have developed my New Year celebration strategies for the benefit of my four young daughters. But, the unapologetic truth is, I’m just tired. I need my sleep. Having little ones at home is just a bonus excuse for not making it to the midnight toast. Anyone else relate? Whatever your reasons for hitting the hay early this year, I am pleased to share my three secrets to celebrating the new year’s arrival without having to actually witness it.

1. Pick a different time zone
I learned this one nine years ago when my (French) husband Philippe and I moved to the United States. On December 31, we still called all of our friends and family over in France at midnight (their time) to toast the New Year. We listened to their noisemakers and laughed along with their parties in full swing. We celebrated with them via phone, felt the joy of the upcoming year and hung up. I felt partied out a good half day before the ball would drop in Times Square. So, what started out as a phone call has turned into a yearly tradition with our daughters: We celebrate New Year’s as the French do, meaning in their time zone. We do a sit-down dinner complete with fancy-looking food for our whole family, toast each other with sparkling cider and call the family back in France at midnight, which is 3pm for us. And even I can stay up for that. For ideas on a few festive holiday dishes that will excite both kids and adults, try my recipes for Bacon Ranch Cream Cheese Wellington, a Carrot Hummus Platter and Chocolate Chip Biscookies.

Get more of Melissa’s ideas

Michael Symon’s Holiday Must-Haves

by in Food Network Chef, Holidays, December 18th, 2013

Michael SymonWhether it’s enjoying Grandma’s sprinkles-dusted sugar cookies and marshmallow-studded hot cocoa by her fireplace, singing along with your favorite carols in the car, or curling up on the couch and watching timeless Christmas movies, holiday rituals are an essential part of the season. For many, the celebration simply wouldn’t be complete without certain traditions. Just in time for the upcoming holidays, FN Dish sat down with Iron Chef Michael Symon during a recent trip to Atlantic City’s Borgata Hotel Casino & Spa to find out how he celebrates the season. Although much of his work takes him to New York City, he’ll be celebrating in his hometown of Cleveland this year, and when it comes to his seasonal sipper of choice, he’ll reach for rich hot cocoa over eggnog any day. Read on below to hear from Michael and learn more of his holiday must-haves.

Hot cocoa or eggnog: Hot cocoa

Gingerbread or sugar cookies: Gingerbread

The movie Christmas Vacation or Elf: Christmas Vacation

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Giada’s Guide to Edible Gift-Giving

by in Food Network Chef, Holidays, December 16th, 2013

Whether it’s a small family gathering, an open-house cocktail party or a dressed-up sit-down dinner, entertaining during the holiday season can be daunting for even the most-prepared host. That’s why it’s often a good idea to surprise the party-thrower with a small gift as a token of appreciation for his or her hospitality and generosity. Some resort to bringing candles, picture frames or other household trinkets, but deciding what matches the host’s style and taste can be tricky, which is why Giada opts for edible gifts.

Giada recently shared a few go-to edible gift ideas that are sure to impress your hosts this holiday, as they include some of her favorite seasonal recipes. Instead of elaborate dishes that might take up valuable refrigerator or oven space at the host’s home, Giada prepares simple cookies and cocktails that are both easy to transport and simple to store once given. The key to her gifts is in the packaging: She makes the goodies extra-special by stashing them in see-through containers and adorning them with colorful bows.

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A Southern Holiday Season with Damaris Phillips

by in Food Network Chef, Holidays, December 16th, 2013

Damaris PhillipsWhether it be staying true to the Southern food she grew up eating or every year bringing the same dish to her family’s Thanksgiving dinner, Damaris Phillips is all about tradition, and there’s perhaps no more important time for tradition than the holidays. For Damaris, this season of celebration means just a few things — family, food and love — and that hasn’t changed since she was a young girl growing up with her five siblings in Louisville, Ky. Just in time for Christmas, FN Dish sat down with Damaris in Louisville to find out more about what the holidays looked like for her when she was a child and to chat about how she celebrates today. Read on below to hear from Damaris and to learn the must-have item at her Christmas dinner, her favorite holiday song and movie, and her sweet alternative to eggnog.

How did you celebrate the holidays growing up?
Damaris Phillips: With my family. There’s a bunch of siblings and so we’d would go downstairs in the morning. We’d wake my parents up. My mom would make, like, quiche or cinnamon rolls or something, and we’d go downstairs and there was always, like, bags of our presents. Our parents were really good at, like, not wrapping Santa presents, so if there was, like, a bicycle, there’d be just a bicycle there waiting for you. And then we would hang out and play with toys — and eat lots of food. I mean, just exactly like you think of Christmas …. It used to be the whole world went still and it was just a time to hang out with your family. So thankfully I had all those siblings, so it was always fun, and we were playing with new toys and probably driving my parents bonkers, but it was awesome.

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How to Make Giada’s Struffoli

by in Food Network Chef, Holidays, December 14th, 2013

Struffoli is a classic Neapolitan Christmas dessert that is traditionally made up of fried balls of dough tossed with honey. Giada’s struffoli recipe reveals a De Laurentiis family secret: Use 2/3 fried dough balls and 1/3 hazelnuts so each bite is a surprise.

Start by making the dough in a food processor, using lemon zest and orange zest to help make the dessert crisper and lighter. Add butter at room temperature so that it mixes into the flour really well. The consistency will be a bit chunky before the addition of 3 eggs, a teaspoon vanilla extract and a tablespoon dry white wine. Mix it together until you can scoop out the dough.

After refrigerating the dough for 30 minutes, cut it into sections and then pieces. Roll each piece of dough into a small ball about the size of a hazelnut, then fry until lightly golden. To make the sauce, bring honey, sugar and lemon juice to a boil and cook until the sugar is dissolved. Remove the pan from the heat. Add the fried dough and hazelnuts and stir until coated in the honey mixture.

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One-on-One with Marc Forgione

by in Food Network Chef, December 14th, 2013

Marc ForgioneThis fall, FN Dish introduced you to Marc Forgione‘s brand-new steakhouse in New York City, American Cut, and looked back on the Iron Chef’s last three years of battle in Kitchen Stadium. But what else is there to know about Marc beyond his experience as a restaurateur and the fierce competition he brings to Iron Chef America? FN Dish sat down with Marc to learn about his personal food preferences, go-to kitchen utensil, must-have at his last supper and least-favorite ingredient. Read on below to hear what Marc had to say and find out more about his culinary tastes.

What’s your Achilles’ heel ingredient, one that you hate to work with or encounter in someone else’s dish?
Marc Forgione: I’m not a huge fan of monkfish liver.

What dish or ingredient will we never catch you eating?
MF: Blood clams.

What’s your guilty pleasure food?
MF: I love New York City sliced pizza.

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