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Sustainability and Solutions

by in View All Posts, May 26th, 2009

I recently attended the Cooking For Solutions conference at the Monterey Bay Aquarium. Other people have written in far more detail, but my quick take is that I’m glad to see the sustainability movement growing upwards and outwards — while simultaneously realizing that speaking to the converted gets you nowhere. There are signs (albeit small ones) that we may be on the road to a mainstream tipping point for sustainability awareness.

Katherine Alford, VP, Test Kitchen

Fish tacos at the ball park?

by in View All Posts, View Video Only, May 26th, 2009

Food Network is taking on Yankee Stadium; we sent Noah Starr to see how we’re faring.

SPEAK UP:
Are mahi-mahi fish tacos and frickles breaking ball park food tradition or just improving on the classics?

MLB Footage Courtesy of MLB.com

Please Do Not Touch!

by in View All Posts, May 22nd, 2009

I’ll admit. I occasionally nibble at the Whole Foods buffet before paying, you know, to test out my options. And of course, my hands find their way into many a platter here at FN, which might be a bit on the restricted side. But when my handy little camera caught this warning: Ultimate Recipe Showdown Pantry. Please Do Not Touch!, I knew better than to pick, but not even a few exclamation points can keep SC from prodding for answers.

What did I find out? The test kitchens are in the midst of testing recipes for the new series, as the sign indicated, Ultimate Recipe Showdown. Apparently thousands of submissions came in from all over the country, and now the FN recipe testers have to narrow each category (comfort foods, hot & spicy, desserts, etc..) down to just 4 contestants for each show. By the looks of the pantry (dark chocolate chips, boxes of brown sugar, molasses, cupcake tins…), I think they’re in the middle of testing for the desserts episode. Maybe they need help taste testing? I’m available!

Here’s to Eating Well!

Yours Truly,
Secretary Confidential

Food & Finance: Summer Entertaining

by in View All Posts, May 21st, 2009

We are just one day short of Memorial Day weekend (Hooray!), and I’m sure that many of you are thinking about breaking out the barbecue to enjoy the holiday with family and friends. Do you think that this year’s budget limits the menu to hot dogs and potato chips?

Well, I don’t mean to cast aspersions on those tried and true backyard favorites, but you’ll be happy to hear that you can provide an entertaining menu to satisfy all palates without blowing through your budget. Being a Food Network insider has allowed me to gather the best tips for feeding a crowd economically and deliciously.

CONTINUE READING

Bobby and Rachael Debate

by in View All Posts, May 20th, 2009

Did anyone catch this mornings Rachael Ray Show? Rachael invited Bobby Flay, Sunny Anderson, Rocco DiSpirito, and Adam Perry Lang to have a round table chat on summer entertaining.

My favorite part was seeing Bobby and Rachael debate over burger patties. Not sure who won the debate, as both Rachael and Bobby stuck to their guns, but I’m curious to hear your guys’ take on the dispute. This is the disagreement:

Bobby Flay puts nothing INSIDE his burger patty. No chopped onions, no garlic, no bell pepper, not even salt and pepper. He liberally puts salt and pepper outside the patty, but nothing inside. (Here are Bobby’s perfect burger rules).

Rachael Ray likes to mix every ingredient combination possible in her burger patties: from worcestershire sauce to fennel seed to chipotles, and of course, salt and pepper.

Bobby’s argument: When Bobby wants a burger, he wants a burger….not meatloaf.

What side are you on?

-Rachael

Isothiocyanates ahoy!

by in View All Posts, May 20th, 2009

So my pal Robert, last heard from here, rears his way-smarter-than-me head again in the pages of Gourmet, this time about how I commandeered his house, backpack full of Greenmarket rhubarb in tow, to make mustard last weekend. I just want to make clear: at no point during said kitchen commandeering did I use the word “isothiocyanates,” hence the way-smarter-than-me-ness, but hey, at least I know what they are now.

Rupa Bhattacharya, Culinary Writer

In case you haven’t noticed…

by in View All Posts, May 20th, 2009

We’ve joined Twitter!

http://twitter.com/TheFNDish

Tweet tweet!

Sadly, in our era, we're stuck with the Magic Bullet.

by in View All Posts, May 19th, 2009

Anthropologists and palentologists from the Universities of Bordeaux (of all places) and Witwatersrand have come up with evidence that ancient humans may have used bone tools to make smoothies.

This is fairly heartening; I’ve always felt that there had to be some sort of biological smoothie-compulsion at work here, as I’ve never met a single person who actively enjoys smoothies. [via]

Rupa Bhattacharya, Culinary Writer

Once, Twice, Three Times a Logo

by in View All Posts, May 18th, 2009

Everyday in these hallowed halls, I walk past our logo, encompassed in our fabulous new graphics look. The colors and textures of the logo you see that accompany Food Network shows on TV, or on print campaigns (like billboards or on taxi’s) are all created by my department – Creative Services. Toot, toot.

Then one day it hit me like a crème pie filled with hand whipped lemon meringue, what’s up with the logo?! Where has it been over the years, and why did it go there?

CONTINUE READING

You Are What You Eat

by in View All Posts, May 18th, 2009

My boyfriend just sent me this Good Magazine gallery of people’s fridge contents, sorted by occupation, age, and details. We’re most similar to the Journalist/Designer/School Teacher household, since always have fresh produce everywhere, protein, leftovers everywhere (because he eats 24/7), and lots of knick-knacks on the top shelf and the door. The rest of the list is pretty entertaining, especially the connection between jobs and fridges — check out the bartender’s fridge!

Danielle LaRosa, Assistant Culinary Producer