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by in View All Posts, August 11th, 2009

Too Hot to Cook?

by in View All Posts, August 11th, 2009

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August is No-Cook Month on FoodNetwork.com, and we worked hard to find 31 recipes that don’t require any heat to prepare. (We didn’t want it to turn into 31 days of tuna sandwiches.) But, with a lot of surfing around, we ended up with a nice selection of gazpachos, salads and sandwiches, mixed in with some great side dishes and no-cook desserts (check out Paula’s Not Yo’ Mama’s Banana Pudding).

claire-robinson_med_medMy favorite no-cook option is always a salad, and one of my favorite new shows on Food Network is Claire Robinson’s 5 Ingredient Fix. Luckily, Claire actually did a No-Cook Dinner episode of her show recently, so I put together Claire’s Antipasti Chopped Salad for a quick, light dinner. It was fantastic!
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Soylent Green is Sustainably-Raised People

by in View All Posts, August 10th, 2009

So I’ve been moving further and further into this strange, semi-justifiable food-fascist bubble, and it’s really started to color the way I see things. Since the vast majority of my groceries come from my CSA, the Union Square greenmarket, or Chelsea Market, my occasional trips to regular — or even bougie — grocery stores have turned me into the sort of person, usually a recent arrival from a Communist country, who shuffles around awkwardly in the produce aisle, baffled by the phenomenon of choice.

Except so: I write this as I try, as I have been trying for the last 13 minutes, to stir chocolate-flavored soy protein isolate into water in a manner such that it doesn’t clump. This appears to be well-nigh impossible, or at least out of my reach. Why am I drinking chocolate-flavored soy protein isolate? Because, well, recently-acquired weightlifting obsession = massive, gigantic protein needs. Would it be delightful to be able to fulfill my protein needs with trust-fund chicken from Violet Hill? Of course. Can I afford that? No. Is chocolate-flavored Soylent Green preferable in my mind to non-trust-fund chicken not from Violet Hill or similar? Hate to say it, but yes.  And so chocolate-flavored Soylent Green it is.

Though this office is a weird place to be drinking chocolate-flavored Soylent Green. I’m debating a brown paper bag for my next round.

Rupa Bhattacharya, Culinary Writer

Chefs vs. City

by in View All Posts, August 7th, 2009

chefvscity1I know you’ve been counting down to the Chefs vs. City premiere tonight. In each episode, Food Network chefs Aarón Sánchez and Chris Cosentino challenge two local foodies to locate that city’s biggest, boldest, most unexpected food places.

When we asked super fast runner and Chefs vs. City co-star, Chris Cosentino, how to describe this new series in five words or less, he shot back, “exciting, funny, humbling and super competitive.”

Here’s a two-fer interview with Chris, and Photo Coordinator for Food Network, Melissa — two people who just happen to share a home city (keep reading to find out where), and spent an exciting day at a photo shoot. Like the stars on Chefs vs. City, let’s get things running.

SOMMER: Each Chef vs. City episode is in a new town with a new set of challenges. Which city was the most difficult to compete in and why?

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Susie’s Answers – Finale!

by in View All Posts, View Video Only, August 6th, 2009

The Going Gourmet

by in View All Posts, August 6th, 2009

A couple years ago, at a party, a colleague of my husband’s spent a long time urging me and Jonathan to convince FN to take its own name seriously — which is to say, make a show about the digestive process. We never managed to talk programming into it (ok, frankly, we never tried), but now there’s a cookbook that purports to handle, well, all ends of the process. This SF Chronicle interviewer is far, far, maturer than I would be — his entendre-to-sentence ratio is a downright civilized 1:1.

Rupa Bhattacharya, Culinary Writer

Rachael Ray’s New Bakeware is Without Compare

by in View All Posts, August 4th, 2009

Oven Lovin'
Listen up, Rachael Ray fans… Rachael’s got a brand-new line of bakeware, now at the Food Network Store! It’s called Oven Lovin’, and I’m really lovin’ it. I’ve been bursting at the seams wanting to tell you about it ever since I saw the line at the Chicago Housewares Show back in March. I was sworn to secrecy about it until launch, but the wonderful folks at Bonjour Gourmet—the company that produces Rachael’s cookware and bakeware—sent me some samples to try out at home. For those of us who love nothing more than playing around in the kitchen, getting new toys to play with is like being a kid on Christmas morning. And since I’m addicted to baking, getting the cookie sheets, muffin tins, cake pans, and loaf pans was like getting a visit from my kitchen fairy godmother. And boy, have I had fun with them.

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