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Scene at South Beach: Bobby Flay Hosts Bubble Q

by in View All Posts, February 26th, 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!

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Oscar Eats: True Grit and Winter’s Bone

by in View All Posts, February 25th, 2011

Oscar Eats

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).

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Scene at South Beach: Iron Chef Symon Scores Second Burger Bash Win

by in View All Posts, February 25th, 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.

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A Whole Lotta Pasta

by in View All Posts, February 24th, 2011
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.

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What’s Cooking on the Web

by in View All Posts, February 23rd, 2011
Bobby Flay's Philly Burger
Bobby Flay's Philly Burger - Image Courtesy Food Network Magazine

Every Thursday in this spot, FoodNetworkFans.com will give you the latest dish about chefs on the web. 

This week: Bite into Food Network chefs’ best burgers,  Iron Chefs battle for a James Beard Award and  Tyler Florence’s new restaurant.

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Side Dish: More Food on the Web

by in View All Posts, February 22nd, 2011
Mark Bittman - 'I’d rather eat wild cod once a month and sardines once a week than farm-raised salmon, ever.'

A Wish to Never Eat Farmed Salmon Ever: The New York Times’ Mark Bittman is concerned about the future of fish. Given that worldwide consumption of seafood has doubled over the past few decades and the state of the aquaculture industry (wherein wild-caught fish are turned into meal for farmed fish), the sea is being depleted of its stock. One piece of advice? “It would help if the world’s wealthiest fish-eaters (they include us, folks) would broaden their appetites. Mackerel, anyone?” [nytimes.com]

Sandra’s Story: A profile of Sandra Lee was released in the latest issue of Vogue, and it chronicles her rise from a chaotic childhood to becoming the first girlfriend of New York. And, of course, some semi-homemade cooking happened in between.  [vogue.com]

Cookie-Stuffed Cookies: Our minds are imploding at the possibilities for Girl Scout-stuffed Cookies. And at the thought of stuffing a double-stuffed cookie into another cookie. Triple-stuffed? Yes, please.  [seriouseats.com]

Insects: The Future of Meat? The introduction to this article says it all: “Insects are nutritious and easy to raise without harming the environment. They also have a nice nutty taste.” Are you bugging out over this news or are you contemplating how to cook those grasshoppers? [wsj.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.

What’s Cooking on the Web

by in View All Posts, February 17th, 2011

Every week in this spot, FoodNetworkFans.com will give you the latest dish about chefs on the web.

We love to watch our favorite chefs on the Food Network, but celebrity chefs are about so much more than their restaurants and TV shows. Being a fan is so much easier these days with chefs updating us about their lives on Facebook and Twitter. Faithful followers can find out what they are having for dinner in their own homes, the specials running in their restaurants and who they pick as their favorite sports teams.

Bobby Flay’s Horse Habit You already know Bobby is fast in the kitchen, but did you know he races horses? In November his horse, “More Than Real” won the $1 Million Juvenile Fillies Turf at the Breeders’ Cup.  In this HULU video he shares the details of his stable. He and his wife have been spotted at the Kentucky Derby and you can watch a YouTube video of Chef Flay calling a race at Saratoga. Bobby credits his grandfather for developing his love of horse racing. “My grandfather first took me to Belmont one summer and then took me to Saratoga, where I really fell in love with racing” he said. “Most people who go to Saratoga for the first time become fans for life. The magic of Saratoga does that to you.”

Food Network Banned? Recently the AFP reported that Iranian state run television has banned cooking shows that feature western cuisine. According to the report, cooking shows are very popular with the Iranian people and many shows featuring foreign foods and cooking styles have aired on daytime television. But in an effort to fight “western influences” any show featuring non-Iranian dishes will be banned. Perhaps they fear the demand for butter would become too great if Paula Deen makes her debut?

We at Food Network Fans are constantly looking for info and sharing links on where we can find our favorite stars, discuss our favorite show, visit a book signing, or see an appearance in other venues.  We invite you to stop by and visit with us at FoodNetworkFans.com

‘Tis the Season for Citrus

by in News, Recipes, View All Posts, February 17th, 2011
Giada’s Grapefruit, Onion, Basil Salad

In the Southern portion of the U.S., the fall and winter months are prime time for citrus growing, with orange, grapefruit, and lemon crops at their peak from September/October until June. Despite the colder-than-normal temperatures this year, the USDA still expects Florida citrus trees to put forth around 19.6 million boxes of grapefruit, 4.4 million boxes of tangerines and a whopping 138 million boxes of oranges. Make these fruits the star of your meal — they’ll add refreshing bursts of flavor sure to liven up the drab winter months.

One slice into a juicy blood orange and you will see where these radiant red fruits get their name. Make a sweet-and-tangy, crimson-colored reduction out of them for Food.com‘s Baby Lamb Chops With Blood Orange Sauce.

Giada’s Grapefruit, Onion, and Basil Salad is an inventive twist on the summer fruit salad. Salty black olives and crunchy red onions pair perfectly with sweet balsamic vinegar and tangy grapefruit.

Fresh juice from ripe tangerines add zesty flavors to Food2.com’s Tangerine and Cardamom Glazed Roasted Winter Vegetables. Serve this alongside the Lamb Chops With Blood Orange sauce for an elegant and creative dinner.

To end your meal, try Emeril’s Lemon and Blueberry Tea Cake from The Cooking Channel. This cinnamon-spiked sweet treat is a cinch to make.

Side Dish: More Food on the Web

by in View All Posts, February 15th, 2011
The Whoopie Pie and its Great Divide

What’s the Big Whoop? Pie-minded folks in Pennsylvania are in a heated debate with their compatriots in Maine over which states’ residents created the first whoopie pie. Throwing a wrench into both of their half-baked arguments is a food historian, who tells the Wall Street Journal that the original documented fluffy cookie sandwich is actually from Massachusetts. Will we ever know for sure? [wsj.com]

A Diet of Processed Foods Linked to Lower IQ: A recent study published by the Journal of Epidemiology and Community Health reveals a link between diet in early childhood and IQ. Of the 14,000 children studied, those who consumed a predominately processed food diet before the age of three (the brain grows fastest up to this age) exhibited a lower IQ at the age of 8.5 than those who took a more health-conscious dietary approach. [sciencedaily.com]

Better School Lunches Do Indeed Exist: There’s been a ton of hullabaloo in the news about the non-nutritious state of school lunches, so it comes as a bit of a surprise to see that some educational institutions might be getting it right. Here, the Huffington Post shows how public schools in New York City, Chicago and Atlanta are benefitting from a farm-to-table lunch program. [huffingtonpost.com]

The Food Processor Turns 40: The appliance we’ve grown to know as the food processor was introduced 40 years ago in Paris. It was originally coined the Magimix, and it took about a decade for the machine to catch on. Since then, home cooks have discovered “wicked things” they can make with one, and a few of these appliance-enthusiasts are gushing about it all to the Chicago Sun Times. [suntimes.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.

Side Dish: More Food on the Web

by in View All Posts, February 1st, 2011
Game Time, Pizza Time - Image Courtesy Food Network Magazine

The Super Bowl’s Super Food Pizza chains will likely experience a 35% boost in sales this Super Bowl Sunday, the Chicago Breaking Business reports. Will you mix and match toppings that best represent your team? While it might seem like the Cheeseheads have a leg up here, there must be a Pittsburg-friendly pizza version of the Holy Haluski somewhere. [chicagobreakingbusiness.com via eater.com]

The Gov’t: “Enjoy Your Food, But Eat Less” This is the advice federal regulators issued yesterday, addressing the nation’s obesity crisis. Though this recommendation seems obvious, such a statement has never been delivered so directly. “For [officials] to have said ‘eat less’ is really new,” explains Margo G. Wootan, director of nutrition policy at the Center for Science in the Public Interest, to the New York Times. “We should have been saying ‘eat less’ for a decade.” [nytimes.com]

Introducing Drinkable Bagels And that’s just one of the concoctions Dr. Nathan Myhrvold is cooking (er, homogenizing, centrifuging, vacuuming chambering, etc) up. In his science lab cum kitchen outside Seattle, Myhrvold has established a home base for his Modernist Cuisine cookbook project, which is a 2,438-page, 50-lb book of some unbelievable (and David Chang-endorsed) fare. [popsci.com]

Bacon: The ‘Gateway Meat’ for Vegetarians Why do even vegetarians find bacon so tantalizing? It’s science! The connection between odor and emotion makes bacon the prime candidate for turning leaf-eaters into meat enthusiasts, explains scientist Johan Lundstrom to NPR. “Since 90 percent of what we taste is really odor, bacon’s aggressive smell delivers a powerful hit to our sense of how good it will taste.” [npr.org]

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.