All Posts In View All Posts

Star Wish Lists!

by in View All Posts, View Video Only, December 22nd, 2008

Food Network stars tell The FN Dish what’s on their holiday wish lists!

SC Previews Anne In Jan.

by in View All Posts, December 19th, 2008


Today, I weaseled my way into one of the edit rooms. “Just pretend I’m not here,” I told editor and producer extraordinaires, Jim and Jenny. They’re working on Anne Burrell’s Secrets of a Restaurant Chef. No spoiler here, but come January 17th , you’re in for a treat. Chef Burrell’s grilled pizza episode is sizzling. No major gaffes, other than the overuse of “lovely,” and a few “ums,” which probably won’t make their way to your screens.

The color coordination—all pastels with pink spoon AND rolling pin — is so sweet; you’ll get a rush before she whips out the pizza dough. However, the girly décor doesn’t keep Anne from doing the tough stuff, like opening a bottle of oil with her teeth — or actually, removing the bottle wrapper (that part might get cut).

I dug for dirt on the snappy blonde from my new peeps. I learned about Anne’s sous chef, who’s on Top Chef now, and heard big praise for the steak recipe. Evidently, Anne’s brown sugar-coated steak is pleasing to carnivores and dessert-ivores alike. So nice — Jim’s made it twice.

Before I go, a shout out for Tyler. Saw you the other day in the elevator, Mr. Florence, bundled and sniffly. You’re a trooper!

Until next time, when I visit my new BFF’s editing Sunny on Cooking for Real.
Yours truly,
Secretary Confidential

Gobble Encore

by in View All Posts, December 17th, 2008

I know Thanksgiving 2008 is way over, but I can’t stop dreaming of the three new side dishes I cooked. They were so fabulous that I’m planning on making them again for Christmas.

I grew up in San Antonio and had two cousins from Austin visiting me in NYC this year, so I chose a menu that reflected the foods we loved on Turkey Day when we were kids in South Texas. When it came to the turkey itself, I admit I cheated. The big bird I bought from a local BBQ joint tasted just like my dad’s version, only no one had to get up at 4am to start smoking it over mesquite in the back yard. It paired perfectly with the two types of BBQ sauce I forced my cousins to smuggle from home, and it freed up my tiny Manhattan oven.

The sides were the real winners, though. I chose these three easy but truly tasty recipes.

Fennel Orange Cranberry Sauce from Dave Lieberman
I opted to grind my fennel seeds a bit with a mortar and pestle, but I wished I hadn’t. The rush of fennel when you bite into a seed is part of this recipe’s appeal, and the flavor works so well with turkey.

Twice Baked Potatoes from the FN Test Kitchens
I ran the cooked and scooped-out potatoes through my ricer to make the filling extra fluffy and smooth. Then I snuck in some extra butter and sour cream since my taters were jumbo-sized. I also trashed the tops and served them open-faced like my grandma always did.

Creamed Collard Greens from The Neelys
Follow the instructions and let the cream reduce by half. I got impatient/hungry, so the dish was a little too runny. Mea culpa.

Remember: We’ve got your back (and your sides) here at FN.com.

-Angela Moore
VP/Site Director

Italian Sea Bass Magic

by in View All Posts, December 17th, 2008


When people visit Food Network, they are often surprised, and I’ll venture to say disappointed, that they don’t find delicious heaps of food for the taking by our offices. I guess one can rightfully assume that one of Giada’s awesome, mouth-watering plates would just be waiting for them in a grand buffet line. Alas, this is not the case. [We do have coffee though.]

Unfortunately, we must whip up these plates of heaven on our own. And speaking of an amazing Giada plate, give her Sea Bass alla Fiorentina a try…

Full confession: I am by no means gifted in the kitchen. New husband will happily attest to this. But I recently tried out Giada’s Florentine-take on sea bass and I cannot tell a lie — it was unbelievably good. You have to try it! It’s so easy and I am now one with the beauty of canned tomatoes…and the magic of flour; a little dusting and the fish tasted just right.

Next, I’m attempting Tyler’s Ultimate Holiday meal….
Have you taken on any amazing plates lately?
~ Kristen, Programming Coordinator
PS — Wish me luck with Tyler.

Best Dressed Producer in (food) Television

by in View All Posts, December 17th, 2008

The people populating your typical set for a Food Network show generally wouldn’t be winning a lot of fashion awards. The crew has a lot of running around to do, and let’s be honest, we didn’t get into this line of work to wear suits and skirts every day. But one notable exception to this rule could be found on the set of Ask Aida Season 2: Executive Producer Irene Wong. It doesn’t matter that the set is an obstacle course of fat cables, Irene will be wearing heels. Tall heels. I rarely seen her in pants, let alone jeans. Fabulous dresses, killer boots, hair perfectly in place. In short, Irene brings the style and puts the rest of us to shame (she’s the Susie Fogelson of the set).

As an example contrast this pic of Irene on set (pic on the left) with with a shot of a more typical wardrobe choice (pic on the right)…

Important Kicks Comparison

Personally, I think the sneaker selections of Executive Producer Bob Larson and myself are pretty sharp and certainly practical, but I think Irene made us all feel pretty slobby that day.

~ Fay

Sr. Bacalhau Demands Your Allegiance

by in View All Posts, December 16th, 2008

Design Director Wendy Sees Red

by in View All Posts, December 16th, 2008

Food Network Design Director, Wendy Waxman, got her latest assignment — create a vibrant tablescape for a Food Network charity event featuring Chef Duff…oh, and make it kid-friendly. Wendy immediately saw red — in a good way.

As the table came together, Wendy shared some great tips…
1) Bold, vibrant colors will stay true to you – going bold works well all year long, whether the holidays or the 4th of July.
2) Pick a plate that’s ready to take the stage. For this, Wendy fell for a rich collection from SoHo-based Global Table.
3) Let your creativity bloom. Wendy chose amaryllis and orchids from Ovando to complete her vision. A top-notch florist should always supply fresh product (and ideas, if you want them).
Have a holiday tablescape question?
Hit Wendy up in the comments below…
Or check out her holiday tablescape photo gallery.

You Can See Your Reflection in the Luminescent Chocolate Bust

by in View All Posts, December 15th, 2008

Continuing on the food pareidolia theme, except this time it’s totally justified: for the cover of her new album, singer/model/legend Grace Jones commissioned 16 life-size versions of herself to be sculpted out of chocolate. I’m not going to lie; the eyes on the one she’s holding are sort of terrifying to me.

If you were to sculpt yourself out of any medium, what would it be? Me, I’d have to go with liverwurst.

Rupa Bhattacharya, Culinary Writer

Backstage with Guy

by in View All Posts, View Video Only, December 15th, 2008

The FN Dish goes backstage at Guy Fieri’s upcoming special, Guy’s Big Night.

FN DISH CONTEST!

Enter in the comments a short description of your favorite diner, drive-in, or dive — the top entry will win the autographed book featured in the video!! Thanks to all who submitted cooking techniques — CONTEST ENDED on 12/21 — winner will be contacted via email!

...102030...585960...70...