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A Mastery of Italian Flavors on Beat Bobby Flay

by in View All Posts, October 13th, 2016

Beat Bobby FlayFrom Dark Horse Wine — Bet on the Dark Horse

When you think of Bobby Flay‘s signature cuisine, you likely picture the flavors of the American Southwest — fresh and dried chiles, of course — or perhaps a perfect taco or the juiciest of burgers. What you’re likely not imagining are old-school Italian-American favorites, like meatballs and pasta. But in true Flay fashion, Bobby wasn’t fazed by the announcement of meatball sandwiches being the challenge dish in Round 2 during tonight’s new episode of Beat Bobby Flay. After his competitor, Chef Rodney Murrillo, declared it his signature dish, Bobby quickly jumped into action and began working on his components, though his experienced rival remained a potential dark horse.

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A Halloween Baking Spooktacular on Beat Bobby Flay

by in View All Posts, October 6th, 2016

Beat Bobby FlayFrom Dark Horse Wine — Bet on the Dark Horse

The stage was set for a Halloween battle unlike any other on Beat Bobby Flay tonight, as two pastry chefs were eager to show off their tricks and treats for the chance to take on Bobby Flay. Katherine Clapner earned the Round 1 victory against fellow Texan Joe Baker and advanced to Round 2, where she quickly established herself as the dark horse in the face-off against Bobby.

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One Chef’s High Hopes for Redemption on Beat Bobby Flay

by in View All Posts, September 29th, 2016

Beat Bobby FlayFrom Dark Horse Wine — Bet on the Dark Horse

When Chef Martin Rios advanced from Round 1 to Round 2 on Beat Bobby Flay tonight, he took his place opposite Bobby Flay in the kitchen and prepared to do battle against him — for the second time. It was just a few years ago that Martin battled Bobby on Iron Chef America, where he lost to the Iron Chef. So it’s no surprise that Martin declared, “This is it,” as he stood face-to-face against Bobby. “Since I lost to Bobby on Iron Chef, I’ve been waiting years for this redemption,” he noted.

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Rolling with the Punches in a Beat Bobby Flay Cannelloni Battle

by in View All Posts, September 22nd, 2016

Beat Bobby FlayFrom Dark Horse Wine — Bet on the Dark Horse

With a winning record inside the Beat Bobby Flay arena, Bobby Flay is a culinary force to be reckoned with, seemingly unmatched in his ability to cook against the clock and deliver impressive plates time and time again. But not every time. Bobby has occasionally felt the sting of defeat, and it’s been the dark horses — those competitors who seemingly come from out of nowhere and go on to win — who have ultimately upset his record the most.

On tonight’s new episode, he and culinary producer Jackie Rothong faced off in a cannelloni battle of her choosing, following a neck-and-neck cook-off between her and her Round 1 rival, Chef Matteo Boffo. In her showdown against Bobby in Round 2, Jackie and Bobby had just 45 minutes to prep and plate their offerings, hardly enough time to execute the from-scratch dough and bold sauces they’d need to produce a winning plate.

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Top Chops

by in View All Posts, July 26th, 2016

Top Chops

Foodie Call with Justin Warner: Whiskey Pancakes

by in Food Network Chef, View All Posts, June 29th, 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.

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Foodie Call with Justin Warner: Chili Brick

by in Food Network Chef, View All Posts, June 20th, 2016

This week on Foodie Call, Justin takes us (and David LaForce, executive chef at El Vez and winner of NYChiliFest 2016) back “home, home on the range,” with a chili inspired by cowboys. Justin thinks he can impress the chili champion with a recipe that operates almost like a magic trick.

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Hawaiian Flavors: A Vacation for Your Taste Buds

by in View All Posts, June 16th, 2016

King's Hawaiian Pulled Pork SlidersFrom King’s Hawaiian

Few places conjure distinct ideas about food and dining quite like the Hawaiian Islands. But do you know what role food and traditions have played in Hawaii’s history? Find out here, plus get a recipe that packs all the flavors of Hawaii into one mouthwatering bite.


Although pineapples aren’t native to Hawaii (it’s believed they originated in Paraguay or Brazil), this spiky fruit certainly has impacted the islands’ diversity. At the height of production, Hawaii was responsible for three-quarters of the world’s pineapple supply, which drew workers from all over the world. Today only 10 percent of the Aloha State’s population is native Hawaiian.

With the island’s strong ties to pineapple, Hawaiians are well-versed in creating amazing dishes with it. The sweet, golden fruit can be found in salsas, slaws, marinades, cocktails and desserts. To highlight its sweetness, Hawaiians often grill the pineapple before using it in recipes.

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Foodie Call with Justin Warner: Chickpeazza

by in Food Network Chef, View All Posts, June 13th, 2016

This week on Foodie Call, Justin considers the humble chickpea. The teeny bean is a crucial ingredient in many Middle Eastern dishes, so you’d think it wouldn’t necessarily impress Chef Einat Admony, owner of three renowned Mediterranean restaurants in New York City. And yet, with a riff on pizza in his back pocket, Justin does it.

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Spike It: Frosty Lemon Limeade Margaritas

by in View All Posts, June 9th, 2016

Spike It: Frosty Lemon Limeade MargaritasFrom the moment years and years ago when I first saw my mom and aunt drink a frosty margarita at the beach, I couldn’t wait to have one. I was obsessed with the grown-up slushie that it appeared to be, studded with fruit and served in a glass with a salt-covered rim. It wasn’t about having a glass of alcohol or anything; it was about drinking one of those super-fun, girly drinks with an umbrella plopped inside.

For years, I plotted what my first taste would be — a strawberry daiquiri? A grasshopper? (No, not the insect, but yes, the chocolate-mint drink.) A Creamsicle cocktail? Rum punch? They all looked so lovely, and as a massive fruit lover, I had no idea how I’d ever decide.

Until it came down to my love for all things Mexican food and Tex-Mex-inspired cuisine. Margaritas were the obvious answer for me — not even frozen margaritas, not even fruity margaritas. I ended up having a regular fabulous lime margarita on the rocks with tons of salt. Never thought it would be something I’d absolutely love, but I fell hard for it.

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