by FN Dish Editor in View All Posts, August 21st, 2009
by Food Network Kitchen in View All Posts, August 19th, 2009
Brian Boitano’s new show, What Would Brian Boitano Make? premieres this Sunday! He was just in town on a media blitz, and we caught up with him for a quick chat. As promised, we asked your burning questions.
FN DISH: Everyone knows you as a skater. Why the jump to a cooking show?
BB: Before the Olympics I was on a strict regimen with a limited diet. I always dreamed of what I would make and what I would eat after the Olympics. After I won, I started having friends over and entertaining a lot, and it just grew from there. I’m actually very lucky because food and skating are my two loves. I’m still skating full time and juggling that with a show is ideal.
by FN Dish Editor in View All Posts, August 19th, 2009
This is spectacularly soothing, and probably useful if you have a sorority initiation or a Van Halen tour to prepare for…
And no, I have no idea what a discodip is either, though a quick google seems to suggest it’s the Dutch term for the opposite of hagelslag. [via]
Rupa Bhattacharya, Culinary Writer
by Food Network Kitchen in View All Posts, August 18th, 2009
Well done FN Dishers! We were worried that we made the clues too tricky this time, but you came through and solved the mystery. Yes, those shots were from the set of Cooking for Real with the lovely Sunny Anderson.
by FN Dish Editor in View All Posts, August 18th, 2009
But we made him take a picture with us anyway:
Dave Mechlowicz, Culinary Purchasing Manager
by Food Network Kitchen in View All Posts, August 17th, 2009
It’s time for another round of “What’s Shooting Now?” Here’s how the game works. We give you clues, and you try to guess what show is shooting in the Food Network studios. Tomorrow, we’ll let the cat out of the bag!
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
is why I live in fear of messing up at work — wouldn’t you, if this were your boss?
Danielle LaRosa, Assistant Culinary Producer