by Maria Russo in Food Network Chef, Holidays, December 10th, 2015
by Maria Russo in Food Network Chef, Holidays, December 4th, 2015
There’s no shortage of to-dos when it comes to holiday party planning, so if you can find a way to make meal prep easier before the event, all the better. On her brand-new series Giada’s Holiday Handbook (Sundays at 11a|10c), Giada De Laurentiis is sharing her tried-and-true tips and techniques to entertain with ease this season, plus her best crowd-pleasing recipes for guaranteed party success. Recently FN Dish checked in with Giada about what it takes to successfully prep some of the dishes ahead of time, and it turns out that it’s not only possible, but also simple.
“Any kind of baked pasta can be assembled ahead and then pulled out to bake whenever you are ready,” she told us. Meats, too, are go-to picks. Giada explained: “Braised dishes are always better the next day too. Think stews or my braised lamb osso buco or braised short ribs. Do them a day or two ahead, and you just have to gently rewarm when the guests arrive.”
by Maria Russo in Food Network Chef, Holidays, December 2nd, 2015
If Valentine’s Day is for chocolate, Halloween for candy and Thanksgiving for turkey, then Christmas may be for cookies. Just as you likely wait all year to dig into Mom’s famous peppermint spritz or your own special recipe for chocolate-cherry chunkies, your favorite chefs, too, are indulging in their holiday cooking cravings come December. FN Dish checked in with stars like Giada De Laurentiis, Katie Lee and Michael Symon to find out which cookies are their favorites — click the photos above or below to hear what they had to say.
by Regan Burns in Food Network Chef, Shows, November 30th, 2015
Now that Thanksgiving has come and gone, the focus is on the upcoming holiday season, and with that comes all manner of holly-jolly hall decking, including for many a switch of playlists and favorite movies. This time of year, even Food Network chefs are celebrating the season with their top picks for Christmas songs and movies — and, as you might guess, their favorites are as varied as their styles of cooking. Read on below to hear what they had to say.
Song: “Run DMC’s ‘Christmas in Hollis.'”
Movie: “I love Elf. It’s so good. ‘World’s Best Cup of Coffee — Congratulations!'”
by Maria Russo in Food Network Chef, Holidays, Shows, November 29th, 2015
This week on Foodie Call, Justin’s love of video games finally connects with his love for food when Nintendo’s PR guru, David Young, stops by to discuss the surprisingly wide crossover of games and food. Inspired by the squid motifs in Nintendo’s Splatoon, Justin decides to acknowledge his fanboy status in an interesting way.
by Regan Burns in Food Network Chef, Shows, November 23rd, 2015
To usher in the holidays and kick off the season with good cheer, Bobby Flay is throwing a Christmas party for all of his Food Network friends on the upcoming special Christmas at Bobby’s, premiering Sunday, Dec. 6 at 12|11c. Fellow Iron Chefs Alex Guarnaschelli and Geoffrey Zakarian will be on hand, as will Katie Lee and Sunny Anderson, along with Scott Conant, Anne Burrell and the newest member of the Food Network family, Eddie Jackson, whom Bobby mentored on Food Network Star, Season 11. Recently FN Dish checked in with Bobby to see what the holidays look like at his house — how he celebrates with his family and what seasonal indulgences he craves most at this time of year. Read on below to hear from him as he dishes on his holiday entertaining strategy and looks back on seasons past from when he was a kid.
What does Christmas usually look like at your house? How do you celebrate?
Bobby Flay: It’s usually my family and some friends. We actually like Christmas Eve. I think we celebrate Christmas Eve more so than Christmas Day. Sometimes we go to midnight mass on Christmas Eve. And usually there’s a biggish dinner for Christmas Eve, and sometimes I’ll make, like, Feast of the Seven Fishes. Even though we’re not Italian, it’s just a really great tradition.
by Melissa d'Arabian in Food Network Chef, Holidays, November 22nd, 2015
This week on Foodie Call, mayo is on Justin’s mind when he meets with artisan purveyors Sam Mason and Elizabeth Valleau of Empire Mayonnaise. Inspired by their homestyle spreads with exotic flavors such as ghost pepper, Sriracha and rosemary, he uses black-garlic mayo to replace the eggs and oil in his cake batter to create a savory chocolate cake — and you’ll never guess what’s served alongside it. Read more
by Maria Russo in Food Network Chef, Holidays, November 19th, 2015
I’m all for saving a buck. But more than that, I believe in spending with purpose and intent — saving where I can but splurging a bit where it counts. So as you go into your Thanksgiving holiday shopping, I’ve created a handy list to show you where to splurge and where to save on turkey-day groceries.
I’m starting with my favorite part of Thanksgiving: the stuffing. But just because it’s my favorite doesn’t mean I will spend a ton of money on it. Stuffing is mostly just dried bread — cheap! And bags of stuffing or dried bread are usually a “loss leader” in the grocery store around the holidays, meaning something the store sells really cheaply to get you in the door (and buying the rest of your full-price groceries). My cheapie hack: Buy the premade, inexpensive bread cubes, but add some homemade bread cubes you cut yourself from bakery bread. Swing by the day-old-bread rack (usually near the dairy aisle, not the bakery). For stuffing, you want your bread to be a day or two stale anywayso pick up a rich, dark bread or a tangy sourdough loaf to pump up the premade cubes; it will add homemade flavor and texture on the cheap.
by Regan Burns in Food Network Chef, Shows, November 16th, 2015
There are two schools of thought when it comes to Thanksgiving leftovers: classic and creative. You can either keep the day-after eats exceedingly simple, with fixings smashed between slices of bread for rustic sandwiches, or you can dress up the goods that remain and turn them into all-new meals worthy of their holiday. FN Dish checked in with some of your favorite Food Network chefs to see how they put leftovers to work, and as it turns out, they, too, lean toward either easy-does-it sandwiches or inspired, next-level creations. Read on below to see what they have to say, and then leave a comment telling us how your family enjoys leftovers.
The first day, you eat a sandwich, you eat a salad, you’re just kind of eating, you’re grazing again, because you’re having the meal again. But, then the day after, if you still have a lot of leftovers, you’ve got to get creative, because people start to get that look in their eye, like they want to order a pizza. I like to make what’s called a hachis parmentier, which is like a shepherd’s pie. And you just chop up whatever turkey meat — and this way you can use the not-so-pretty pieces and the little scraps — and put that in the bottom of some gravy or some stock and then cover it with the leftover mash or the leftover potato gratin, or the leftover sweet potatoes, and you bake it with a layer of Parmigiano Reggiano cheese on top, until it gets all bubbly. And it’s sort of, like, a really beautiful garbage to throw all your leftovers in, bake it and have, like, this delicious, bubbling hot thing.
by Maria Russo in Food Network Chef, Holidays, November 16th, 2015
This week on Foodie Call, Justin invites Allison and Matt Robicelli of Robicelli’s Bakery over to his house to talk savory desserts. After the couple schools Justin in how to make a superior apple pie, Justin adds his own unique twist to their classic dessert — and it’s nothing like what you’re probably imagining.
There are myriad things and people without which Thanksgiving would not be complete: the turkey, the potatoes, the pumpkin puree, the gravy and, of course, your family and friends. But according to Bobby Flay, there’s just one ingredient that is “the key to Thanksgiving” — that one must-have product that will help marry the elements of the meal and ensure a successful feast.