by Maria Russo in View All Posts, March 10th, 2011
by FN Dish Editor in View All Posts, March 9th, 2011
- Thanks, Slow-Cooker! - Image Courtesy Food Network Magazine
Break out your favorite green sweater and pick up some stout because St. Patrick’s Day is just around the corner. Here are a few favorite Irish recipes we’re cooking up for March 17th.
In Ireland cabbage was eaten with ham or bacon, not corned beef. The Irish began choosing beef in the mid-19th Century after they immigrated to the States and were unable to find suitable pork products. Foodnetwork.com’s recipe for Slow-Cooker Corned Beef and Cabbage is an ultimate American fave.
For a classic dish, try cookingchanneltv.com’s recipe for Irish Stew. It’s made with lamb, barley, potatoes and onions, and one bite will send your taste buds straight back to the old country.
While Irish Soda Bread was first made with just flour, baking soda, buttermilk and salt, contemporary recipes, like this one from food2.com, features currants or raisins as well. Dunk a piece of this dense bread into that heavenly Irish Stew or serve with a generous layer of butter.
Celebrate good times with Food.com’s recipes for Guinness-Ginger Cupcakes and a Dancing Leprechaun cocktail. The cupcakes are made with molasses and stout beer, while the cocktail is shaken with Irish whiskey, lemon juice and Drambuie, a Scottish liqueur that has been around for hundreds of years.
by Julia Simon in View All Posts, March 8th, 2011
- Guy is one of many chefs giving back.
Many Food Network stars contribute to local causes as well as national charities close to their hearts. A few recent sightings…
This past weekend, Guy Fieri cooked with students from more than a dozen Chicago area schools to benefit the Careers Through Culinary Arts Program. The students worked with Guy preparing appetizers to be served at a reception. CCAP works with students across the country interested in pursuing a culinary career and offers scholarships, job training and internships.
Chef Giada DeLaurentiis is visiting schools in South Carolina to film an effort that’s bringing food to hungry children. Every Friday the Back the Pack program adds non perishable items to the backpacks of children who need food for their weekend at home. Educators in the area realized the need when many children would ask for seconds and wrap part of their meal to take home. Meetings with counselors and other school workers led to the discovery that one in 17 students leave school on Fridays without another full meal until they return on Monday. During her visit, Giada will tour a local school where children receive the packs and meet with high school students who participate in a warehouse distribution course where they pack and then ship the items to elementary and middle school students in the area.
Saturday, April 23rd Chef Duff Goldman will be in Richmond Kentucky for an event to benefit the Grace Now Food Pantry. The organization was started by a local church and provided 90,000 food items to about 1,100 families last year. The event will include a cake decorating competition for amateurs and professionals. Amateurs can compete in different categories, one for adults and two for youngsters, ages 17-13 and 12-6. Professionals may enter in three classes: tiered, holiday/special occasion and sculpted. For more information on the rules and cost of the event, or to purchase tickets you can visit the organization’s website, www.gracenowky.com.
The Food Network Fans are constantly looking for info and sharing links on where we can find your favorite stars, discuss your favorite show, visit a book signing, or see an appearance in other venues. We invite you to stop by and visit at FoodNetworkFans.com
by Maria Russo in View All Posts, March 3rd, 2011
- What music did this bottle listen to?
The Audio Files of One Oenophile: An Austrian winemaker has invented a sound system that plays classical, jazz or electronic music to grapes as they ferment. “The sound waves, he claims, positively influence the maturing process and produce a better tasting wine.” [thehour.com via grubstreet.com] [Food Network Wine]
NYC Restaurants: ‘The Customer Is Not Always Right’ The New York Times takes a look at a few persnickety restaurants whose chefs refuse to make certain adjustments to orders. Want ketchup for your fries? Too bad. Your bagel toasted? Good luck! “Instead of trying to make a menu that’s for everyone, let’s make a menu that works best for what we want to do,” chef David Chang told the Times. [nytimes.com]
Morimoto on the Status of Japanese Cuisine: Speaking of chefs who won’t serve certain popular items in their restaurants, you won’t find over-stuffed maki rolls at a Morimoto establishment. The Chicago Tribune checks in with the Iron Chef, asking him about the progression of Japanese food here in the states. [chicagotribune.com via eater.com]
Color-Correcting Foods at the Store: Grocers are enlisting a new kind of light bulb to show off their foods in the best, well, light. Using digital LED lighting technology, stores can “nearly replicate the true color of the sun’s illumination,” which means berries seem brighter and veggies appear greener. [news.discovery.com via eatocracy.com]
Here’s our round-up of food news, trends and happenings across the web. Check back for more, and tell us what else you’re loving in the comments.
by Tanya Edwards in View All Posts, March 3rd, 2011
- Spring for Peas
Spring is almost here, which means longer days, chirping birds, blooming flowers and, of course, the start of pea season. Pea plants do best in cool-weather environments, making the fair months of March and April the ideal time to grow these teeny green veggies. Whether you like them pureed in soup, scooped alongside meat or mixed in a salad, peas are sure to liven up any spring dish.
At your next get-together, trade in the carrots and ranch for Giada’s Sun-dried Tomatoes and Peas on Endive Spears from cookingchanneltv.com. When pureed, the peas and sun-dried tomatoes take on a light dip texture, making this appetizer a classy starter to any meal.
For a vibrant green dish to match the blooming plants outside, try this Pea, Feta and Mint Salad With Pistachios from food.com. Sweet sautéed onions, tangy crumbled feta cheese and crisp peas combine for light-yet-satisfying salad, perfect for a simple lunch or dinner.
Dress up those drab frozen peas with Bobby Flay’s classic recipe for Peas With Shallots and Pancetta from foodnetwork.com. Salty and robust, pancetta adds a perfect contrast to the delicate flavors of sweet shallots and the crunch of green peas.
Michael Chiarello’s Spring Pea Soup from food2.com is a cinch to make and filled with fresh garden ingredients, like leeks, celery, English peas and thyme. Whip up a batch of this creamy soup any night of the week.
by Julia Simon in View All Posts, March 1st, 2011
I don’t clearly remember the first time I had macaroni and cheese. It’s just always been there. The first time I made mac ‘n’ cheese, my friends and I made it out of a box and we added Bac-O’s for flavor. It wasn’t very good, but it wasn’t bad either. Lesson learned: even bad mac ‘n’ cheese can be delicious.
It wasn’t until I was an adult and eating in restaurants that I realized how good a real baked shells and cheese could be. I became obsessed with finding down-home cheesy perfection.
Chat ‘N’ Chew, a downtown NYC staple, has one of my favorite basic baked versions. It’s not fancy, but you get a lot of it, and it hits that perfect blend of crispy topping, warm cheese and noodle-y goodness.
When I’m craving a taste of my Bac-O’s disaster, I indulge in Tipsy Parson‘s Mac ‘N’ Cheese with slab bacon. The smoky flavor perfectly slices through the sharp Vermont cheddar and delivers an extra protein punch.
More recently, the newly opened Little Cheese Pub has set my obsession on its head with rotating versions of the comfort classic. The Dutch Kas Mac has all the traditional elements, but the cheese is Gouda and it’s topped with beer pretzels. It’s exactly what mac ‘n’ cheese should taste like, but somehow better. They also have versions with Manchego and mozzarella cheese. It’s practically criminal.
Hungry yet? Try one of our chefs’ versions at home or tell us where the best mac ‘n’ cheese is in your town.
by FN Dish Editor in View All Posts, February 26th, 2011
- Consider Yourself Fueled - Image Courtesy Food Network Magazine
Tacos With a Side of Gasoline: The Wall Street Journal highlights a new trend: the gas station taqueria. From California to Maine, you can fuel up on both tacos and gas at these five spots – so chose your route accordingly. [wsj.com]
New Mexico Chilly On Other Chiles: The state’s chile industry has taken a financial hit from foreign produce exporters to its south. Thus the New Mexico Chile Advertising Act has been proposed, which would make it illegal to advertise any of this heated product as local when it’s not. “This is not so much an issue of policing,” Jaye Hawkins, executive director of the New Mexico Chile Association told the Times. “[It’s about] making sure consumers can be sure they are getting New Mexico chile when that’s what they think they’re buying.” [nytimes.com]
Ben & Jerry’s Newest Flavor: The newest ice cream to be produced by Vermont’s finest is called Late Night Snack, and it’s inspired by comedian Jimmy Fallon. If you’ve ever considered removing your couch cushions and dropping their underlying crumbs into ice cream, then this might be your new favorite flavor. It boasts a creamy vanilla base which is swirled with salted caramel, but the real selling point is the fudge-covered potato chip clusters. [newyork.grubstreet.com]
How to Pose Like a Chef: In more Saturday Night Live-alum news, Portlandia’s Fred Armisen’s stars in this hysterical attempt to pose like a chef for a photo shoot. See what happens when a gallon of milk gets involved. [eater.com]
Here’s our round-up of food news, trends and happenings across the web. Check back for more, and tell us what else you’re loving in the comments
by Kirsten Vala in View All Posts, February 25th, 2011
- Host Bobby Flay and Iron Chef Michael Symon Sample Barbecue
What’s better than a beachside barbecue? One sparkling with celebrity chefs and lots and lots of champagne. The stars came out last night for South Beach Wine & Food Festival’s Bubble Q to meet up with host Bobby Flay and sample smoky wares from Giada De Laurentiis, Todd English, Al Roker, Chris Lilly, Iron Chef Cat Cora and more. We also spied Guy Fieri and Michael Symon at the event — take a peek at the action!
by FN Dish Editor in View All Posts, February 25th, 2011
We’re celebrating the Oscars Food Network-style, with menus inspired by each best picture nominee (see all the posts here). Today, last but not least, two films starring young, strong-willed females: True Grit and Winter’s Bone. Both are set in the wild countryside and call for down-home country cooking (plus a few great puns).
by Maria Russo in View All Posts, February 24th, 2011
- Iron Chef Michael Symon scored his second win in a row at SOBE's Burger Bash.
Last night Iron Chef Michael Symon reigned supreme at the South Beach Wine & Food Festival Burger Bash. The field was tight and the competition tough, but Symon scored the People’s Choice award with his Yo! Burger, a towering artform of provolone cheese, fried salami, onions and a hot Hungarian mustard sauce. Symon stood front and center at the B Spot table to greet fans as they stepped up to get their hands on the juiciest burger at the bash. One bite of the burger left them searching for napkins while simultaneously going in for bite number two.
- Ellie Krieger
Did you know that the average American eats around 20 pounds of pasta per year, while Italians consume about 60 pounds? Tossed with red sauce, white sauce, or green sauce, meat, veggies, or cheese, noodles come in all shapes and sizes and are one of the most economical foods you can buy. So grab a pound of your favorite variety and whip up these creative crowd-pleasers.
Indulge in Giada’s Angel Hair Pasta with Sun-Dried Tomatoes and Goat Cheese. The fresh cheese melts perfectly atop chewy sun-dried tomatoes and adds a creamy touch to the sauce-less dish.
Want to try something healthier? You can feel great about Ellie Krieger’s Tricolore Penne Pasta With Chicken from cookingchanneltv.com. Whole-wheat pasta is packed with protein and fiber to leave you feeling full, and fresh herbs add punches of flavor without the fat.
No need to be intimidated by fresh clams anymore! Food2.com’s easy Linguine With White Clams is a cinch to make and will surely impress your guests. The recipe calls for classic Italian ingredients, like extra-virgin olive oil, white wine, garlic and some red pepper flakes for heat.
Not sure what to do with leftover cooked noodles? Add some bacon and mushrooms and make last night’s pasta dinner do double duty with Food.com’s Pasta Frittata With Mushrooms.