by Food Network Kitchen in View All Posts, August 17th, 2009
by FN Dish Editor in View All Posts, August 17th, 2009
For years, I’ve listened to all of my older relatives rave about my long-deceased great grandmother Rose’s graham cracker cake. I never had the opportunity to taste it, as she passed away while my mother was pregnant with me, but everyone loved how pudding-like, dense, and delicious the cake was.
Rose never shared her secret of how to make it with anyone, but did leave behind a very cryptic recipe card with no instructions other than “beat egg whites separately.” Several relatives had tried it, but none could duplicate the pudding-like consistency. One of my cousins recently e-mailed me a scan of the card and I found the challenge to be irresistible.
by Secretary Confidential in View All Posts, August 14th, 2009
World famous figure skater, Brian Boitano is hosting a brand new show, What Would Brian Boitano Make? The FN Dish will sit down to chat with Brian on Wednesday, and this is your big chance to fire away with all your burning questions. Need some tips on your triple axle? Ever wonder what an Olympian eats for breakfast? Here’s your chance to find out. Post all your questions in the comments section, and we’ll pick a few to ask on Wednesday.
by Food Network Kitchen in View All Posts, August 13th, 2009
Melissa d’Arabian may be a Food Network Star, but let me tell you – she’s as real as they come. Between hosting Ten Dollar Dinners and taking care of her four little girls, she’s always on the move. Even still, she made time to chat with me about her new show, the big move to Seattle, and life after The Next Food Network Star.
Secretary Confidential: Can you give us a little sneak peek into Ten Dollar Dinners?
Melissa d’Arabian: I’m really excited about sharing my braised pork and black beans. That is actually a recipe from what I call “bean night,” which is really “inexpensive protein night.” At least one night a week I’ll make something that incorporates budget ingredients, like pork shoulder and black beans. It’s a great way to cut my grocery bill, but the dish still feels special. I used this recipe for a dinner party for 30 women and it cost me $58.
by Food Network Kitchen in View All Posts, August 12th, 2009
The French Culinary Institute (my culinary alma mater, though I do have to admit it was not nearly this cool when I was there) has a fascinating two-part article up on their site today about the Japanese Ike Jime method of killing fish, and its effect on fish’s neurobiology (and thus taste and texture).
It’s a little CSI: Fish, but entirely worth the read: Part 1 and Part 2. [via]
Rupa Bhattacharya, Culinary Writer
by Food Network Kitchen in View All Posts, August 11th, 2009
by Kirsten Vala in View All Posts, August 11th, 2009
is why I live in fear of messing up at work — wouldn’t you, if this were your boss?
Danielle LaRosa, Assistant Culinary Producer
by Food Network Kitchen in View All Posts, August 10th, 2009
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).
My 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!
by Sommer in View All Posts, August 7th, 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
I 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?