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Bobby Flay Fit, Episode 1: Moderation

by , January 14th, 2013

Bobby Flay Portion Control
Bobby Flay Fit Bobby Flay manages to stay fit and healthy even with a busy lifestyle as a chef, and he’s eager to share his healthy eating and fitness plan with fans in a seven-part Web series, Bobby Flay Fit.

The focus of Bobby Flay Fit, Episode 1 is moderation: You don’t have to give up everything you like to eat, but the key is to eat less of it. Moderation means eating smaller portions and skipping seconds (most of the time).

In Episode 1, Bobby walks to work, and then prepares lunch for his team. With the help of his employee Christine, he makes a healthy crab pasta dish and an arugula and chickpea salad. Bobby proves that it’s possible to eat a meal that’s both flavorful and good for you. The key is to eat in moderation — don’t overeat, but also don’t skip meals because it will just make you want to eat more.

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Guacamole Goblin Deviled Eggs

by , October 27th, 2012

Can you ever make enough deviled eggs? Not when you’re talking about this Guacamole Goblin Deviled Eggs recipe. It’s perfect to get you and your family in the Halloween spirit. This versatile recipe can be served year-round; however, the gu...

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Sponsored Post: The Ai Food Truck Stems Out

by in View All Posts, October 17th, 2012

ai food truck
From Our Sponsor: The International Culinary Schools at The Art Institutes

The International Culinary Schools at The Art Institutes’ Ai Food Truck recently finished a month-long food truck tour across Southern California, visiting Art Institutes’ campuses in Inland Empire, Los Angeles, Orange County and San Diego. Throughout the tour stops, The Art Institutes’ culinary students challenged local food truck heavyweights to no-holds-barred battles, taking three out of four challenges.

In addition to the on-site food truck competitions, Jesse Brockman, a 2009 graduate from The Art Institute of California (Orange County) with an Associate of Science in culinary arts and winner of season two of The Great Food Truck Race (from The Lime Truck), showed off his culinary chops with exciting food demonstrations. One dish in particular won over attendees in each market.

To eliminate waste and capitalize on some extra zest, Jesse showed audiences how to whip up the delicious edamame hummus by utilizing the extra flavor from the stems of fresh green herbs or vegetables that are typically disposed of. It’s extremely easy to do at home.

Get the recipe for Edamame Hummus

On the Road: Clevelanders Know How to Eat

by in View All Posts, September 25th, 2012

on the road cleveland
Cleveland’s a melting pot of various culinary traditions, and as the final three teams of The Great Food Truck Race cruised into town, so was the diversity of food the trucks dished out. Starting with a Truck Stop challenge of cooking with homegrown, ripe Ohio tomatoes, it was important that each team catered to their surroundings. The best example of this was Pop-A-Waffle taking advantage of their Truck Stop win:  They catered to Cleveland’s large Polish population by offering a “Polish Boy,” which includes “kielbasa, French fries, coleslaw and hot sauce.”

For the next couple of weeks, we’re following the Food Trucks city by city with our guide of the best eats, compiled by the On the Road app and website. Today we’re exploring the best that Cleveland has to offer.

Lola Bistro
Michael Symon’s Lola just might be the crown jewel of Cleveland’s culinary scene. The menu gives diners a modern spin on their favorite dishes (smoked pork chop with chiles and cheesy polenta, anyone?), while always showcasing the best of what local purveyors are producing closeby.

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Team Bobby Falls to Two

by , July 3rd, 2012

This was a tough week for Team Bobby, with two finalists going head-to-head in a Producers’ Challenge battle of cocktails. No matter how it shook out, Bobby would lose a member of his team.  He was hesitant to say anything at all in the pitch room (or pitch beach, as it was this week): “I didn’t want to sway the judges one way or the other based on my comments.”

In the end, Bob and Susie decided to send Malcolm Mitchell home. Despite food that consistently impressed them, Malcolm was never fully able to hone his “soulful” POV. “Malcolm’s POV was confusing,” Susie says. “After eight weeks, we need to know who he is through his food.”

Malcolm left the competition in good spirits: “I leave happy. I wanted to win it, but at the end of the day, I did everything that I could do. I was real.”

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Farewell to Retro-Rad

by , June 26th, 2012

Emily Ellyn and Alton

Team Alton will bring only two finalists to Miami after saying goodbye to Emily Ellyn in last Sunday’s episode. Emily embodied her “retro-rad” POV to a T, but after seven weeks she was still unable to open up and get comfortable on camera. After her presentation to the media panel, “awkward” was the word Jess Cagle from Entertainment Weekly used to describe her. “That’s a word you never want to hear about someone in front of a camera,” said Bob Tuschman.

Alton saw great potential in Emily: “She was a ready-made package. You could look at her and know what she was about. Retro-rad was great. She lives it. When she wasn’t on camera, she was on the side crocheting. She was the real thing!”

Through “happy tears,” Emily reflects on the Star experience and working with Alton: “There’s no way to even prepare for something like this. The whole thing was awesome. I gave it my best, and I made great food. I was more upset when I was voted off that I let Alton down. He was there for us 5,000 percent.”

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Caption It: Call Me Maybe

by , June 22nd, 2012

Just when they are thinking that Bob Tuschman and Susie Fogelson are their toughest critics, the remaining finalists meet a new team of evaluators this week: the press. This group of media professionals can potentially make or break a Star’s public image, so it is especially important for the contestants to wow them with their unique culinary points of view, engaging personas and stellar stage presences. Last week, Martita struggled to tout herself as “Mama Mexico” when Team Giada was gifted a Mexican-themed challenge, one in which she should have starred. Going forward, will Martita be able to embrace that individuality in front of the press? Is she hoping to phone a friend to save her from the challenge?

Before you tune in this Sunday at 9pm/8c, we’re challenging you, Star fans, to write your best captions (tastefully appropriate, please) for this call-worthy moment in the comments below.

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Team Giada: Down to Three

by , June 19th, 2012

Team GiadaTeam Giada thought they had last Sunday’s food-court challenge in the bag. A Mexican-themed kiosk, with Martita on their side? No problem. But for South African dessert queen Linkie Marais, Mexican food was uncharted territory: “I don’t even know what they serve for dessert in Mexico!” Stumped, she ran with Martita’s suggestion of churros and hoped for the best, despite the fact that she’d never made them before.

Sure enough, the texture of the churros was off and Linkie tried to re-brand them as “biscotti.” But her confidence was shaken, and it showed. She ended up in the Producers’ Challenge, where she gave Bob and Susie a solid chicken dish, proving that she shouldn’t be pigeonholed into pastry. Still, in the end, it was pitch room veteran Nikki who prevailed, sending Linkie home.

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Midterms: Mentors Weigh In

by , June 19th, 2012

The competition has reached its halfway point. Just five weeks from now, one of the nine remaining finalists will have his or her own Food Network show. In this exclusive video, we checked in with Giada, Bobby and Alton to see how they’re feeling about their respective top three finalists. Are they surprised at who’s made it this far, or were these their top contenders from day one?

They also size up the competition. Who’s the team to beat at this juncture? And who’s the most competitive mentor? Bob and Susie reveal which Food Network icon “does not want to lose, ever.”

Do you agree with the mentors? Midway through the season, which team do you see as the front-runner?

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