All Posts In Food Network Chef

One-on-One with Marcela Valladolid from The Kitchen

by in Food Network Chef, Shows, January 9th, 2014

Marcela ValladolidYou 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 Marcela Valladolid, and check back tomorrow to hear from Sunny.

Tell us your culinary point of view in the kitchen in a few sentences.
Marcela Valladolid: Quick, easy, approachable and Mexican at the core

Why did you want to get involved in The Kitchen?
MV: Because I wanted to add that perspective precisely. A lot of the hosts have kids — well, the Jeffries have kids — but I am the only one that’s a mom, and I think that’s a very important perspective to have. And also, I think I’m always going to try to infuse that Mexican flavor and Mexican ingredients, and I think that’s very relevant these days. I think there’s a huge interest in that, so I think you can infuse that at the same time as being incredibly approachable …. So I think there’s a huge interest in anything Hispanic, and I’d love to be able to be that voice on the show. I’m sure all of us appreciate, like I said, easy and approachable menus, but because, like I said, I’m a mom, it’s just something that I totally gravitate toward.

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Starting a New Habit in 2014: Eat a Salad a Day

by in Food Network Chef, Recipes, January 9th, 2014

Starting a New Habit in 2014: Eat a Salad a DayI’d like to commit to having a salad a day this year. Who is with me?

Perhaps I should back up and start with a confession: I’m not a naturally disciplined person. Left to my devices, I will sleep until 10am, lounge about in sweats all day, never work out and order in spicy Thai food until my palate finally forces me to switch to a day of pizza(!). Yes, natural me is an ugly scene. That’s the bad news. The good news is I know this about me. And I also know how to create a life I really want, despite my human imperfections. What is the secret? It all comes down to one thing: creating habits that support the life I truly want to live that will circumvent my natural (read: lazier) tendencies. And what better time to start a new habit than now, amidst all the belly-gazing the new year inspires?

Why a salad a day? Why not an apple, as the saying goes? I’ve already done an apple a day for a year. It was brilliant and I still have an apple most days — proof that habits, even good ones, die hard, which is why it is doubly wise to choose our habits purposefully. Back to our salad, I feel better when I eat raw vegetables. I have more energy, my skin is clearer, my body feels leaner and I feel generally healthier. Committing simply to “eat more raw veggies” in the new year would be to trust my whims to lead me to a crudite plate night after night. As I mentioned before, I know myself. The first week, I would be making a gorgeous platter with elegant zucchini spears, cutely bulbous tiny heirloom tomatoes and mini sweet peppers perfect for scooping up a low-fat yogurt dip. But by the end of the month, I’d be pulling a baby carrot from the leftover dregs of my daughter’s lunchbox, mentally checking off the veggie resolution box. Not good.

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#TBT: Michael Symon

by in Food Network Chef, January 9th, 2014

Michael SymonIt’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.

Now a long-standing Iron Chef, Michael Symon had to earn his place in Kitchen Stadium through weeks of hard-fought battles on the first-ever season of The Next Iron Chef. He faced off against top rival chefs in the hopes of claiming the ultimate prize, and finally in 2007, Michael joined the ranks of The Chairman’s elite. He’s been battling competitors with sweet and savory Secret Ingredients ever since.

When it comes to his cooking style, Michael often celebrates the flavors of his Greek heritage and is especially keen on pork — any and all cuts of it. This meat man doesn’t shy away from bold flavors, letting everyday seasonal ingredients shine in order to create the freshest dishes, like Stewed Escarole with Feta, Grilled Rack of Pork with Cabbageand Chicken-and-Dumpling Soup. Fans appreciate Michael’s straightforward approach to his recipes and ability to combine Kitchen Stadium-worthy flavor with home cook-friendly techniques — not to mention his signature, unmistakable laugh.

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One-on-One with Katie Lee from The Kitchen

by in Food Network Chef, Shows, January 8th, 2014

Katie LeeYou 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 Katie Lee, and keep checking back to hear from Marcela and Sunny.

Tell us your culinary point of view in the kitchen in a few sentences.
Katie Lee: I think simplicity is best. Use really great ingredients, and you don’t have to do a lot to them.

Why did you want to get involved in The Kitchen?
KL: When I first heard about this show, I thought it sounded like so much fun. The kitchen is truly the hangout heart of my home; everybody’s always in there. And to get in this kitchen with these people, it’s such a joy and so much fun.

Hear more from Katie

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.

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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

A Southern New Year’s Celebration: Ringing in 2014 with Damaris Phillips

by in Food Network Chef, Holidays, December 29th, 2013

Damaris PhillipsWhile some may be content to watch the Times Square ball drop on New Year’s Eve from the comfort of their pajamas while cuddled on the couch, Southern at Heart host Damaris Phillips is no such celebrator. In fact, this Louisville, Ky., native dons her most-elaborate outfit and her fanciest footwear for a night on the town as she prepares to ring in the new year. FN Dish caught up with Damaris toward the end of this year to find out more about her New Year’s traditions and best memory of the holiday. Read on below to learn her New Year’s resolution from last year and get her top tips for easy party fare.

How do you celebrate New Year’s Eve these days?
Damaris Phillips: I love going out. I love getting dressed up fancy. I love sparkly clothing. Like, there’s not a lot of occasions to wear sparkly heals, and I have maybe 15 pairs, so I love New Year’s because it’s the perfect time to put on sequins and rhinestones and glitter and get real dressed up. And I love to dance; I like to go to places where they have, like, an old-time ball kind of New Year’s, and my gentleman loves New Year’s. Like, it’s his favorite holiday, so I know how special it is for him, and it’s always fun to be celebrating together. I come up with New Year’s resolutions. For sure.

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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