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Side Dish: More Food on the Web

by in View All Posts, March 8th, 2011
What music did this bottle listen to?

The Audio Files of One Oenophile: An Austrian winemaker has invented a sound system that plays classical, jazz or electronic music to grapes as they ferment. “The sound waves, he claims, positively influence the maturing process and produce a better tasting wine.” [thehour.com via grubstreet.com] [Food Network Wine]

NYC Restaurants: ‘The Customer Is Not Always Right’ The New York Times takes a look at a few persnickety restaurants whose chefs refuse to make certain adjustments to orders. Want ketchup for your fries? Too bad. Your bagel toasted? Good luck! “Instead of trying to make a menu that’s for everyone, let’s make a menu that works best for what we want to do,” chef David Chang told the Times. [nytimes.com]

Morimoto on the Status of Japanese Cuisine: Speaking of chefs who won’t serve certain popular items in their restaurants, you won’t find over-stuffed maki rolls at a Morimoto establishment. The Chicago Tribune checks in with the Iron Chef, asking him about the progression of Japanese food here in the states. [chicagotribune.com via eater.com]

Color-Correcting Foods at the Store: Grocers are enlisting a new kind of light bulb to show off their foods in the best, well, light. Using digital LED lighting technology, stores can “nearly replicate the true color of the sun’s illumination,” which means berries seem brighter and veggies appear greener. [news.discovery.com via eatocracy.com]

Here’s our round-up of food news, trends and happenings across the web. Check back for more, and tell us what else you’re loving in the comments.

Pass the Peas Please

by in View All Posts, March 3rd, 2011
Spring for Peas

Spring is almost here, which means longer days, chirping birds, blooming flowers and, of course, the start of pea season. Pea plants do best in cool-weather environments, making the fair months of March and April the ideal time to grow these teeny green veggies. Whether you like them pureed in soup, scooped alongside meat or mixed in a salad, peas are sure to liven up any spring dish.

At your next get-together, trade in the carrots and ranch for Giada’s Sun-dried Tomatoes and Peas on Endive Spears from cookingchanneltv.com. When pureed, the peas and sun-dried tomatoes take on a light dip texture, making this appetizer a classy starter to any meal.

For a vibrant green dish to match the blooming plants outside, try this Pea, Feta and Mint Salad With Pistachios from food.com. Sweet sautéed onions, tangy crumbled feta cheese and crisp peas combine for light-yet-satisfying salad, perfect for a simple lunch or dinner.

Dress up those drab frozen peas with Bobby Flay’s classic recipe for Peas With Shallots and Pancetta from foodnetwork.com. Salty and robust, pancetta adds a perfect contrast to the delicate flavors of sweet shallots and the crunch of green peas.

Michael Chiarello’s Spring Pea Soup from food2.com is a cinch to make and filled with fresh garden ingredients, like leeks, celery, English peas and thyme. Whip up a batch of this creamy soup any night of the week.

Food Obsessed: Mac ‘N’ Cheese

by in View All Posts, March 3rd, 2011
Alton

I don’t clearly remember the first time I had macaroni and cheese. It’s just always been there. The first time I made mac ‘n’ cheese, my friends and I made it out of a box and we added Bac-O’s for flavor. It wasn’t very good, but it wasn’t bad either. Lesson learned: even bad mac ‘n’ cheese can be delicious.

It wasn’t until I was an adult and eating in restaurants that I realized how good a real baked shells and cheese could be. I became obsessed with finding down-home cheesy perfection.

Chat ‘N’ Chew, a downtown NYC staple, has one of my favorite basic baked versions. It’s not fancy, but you get a lot of it, and it hits that perfect blend of crispy topping, warm cheese and noodle-y goodness.

When I’m craving a taste of my Bac-O’s disaster, I indulge in Tipsy Parson‘s Mac ‘N’ Cheese with slab bacon. The smoky flavor perfectly slices through the sharp Vermont cheddar and delivers an extra protein punch.

More recently, the newly opened Little Cheese Pub has set my obsession on its head with rotating versions of the comfort classic. The Dutch Kas Mac has all the traditional elements, but the cheese is Gouda and it’s topped with beer pretzels. It’s exactly what mac ‘n’ cheese should taste like, but somehow better. They also have versions with Manchego and mozzarella cheese. It’s practically criminal.

Hungry yet? Try one of our chefs’ versions at home or tell us where the best mac ‘n’ cheese is in your town.

Side Dish: More Food on the Web

by in View All Posts, March 1st, 2011
Consider Yourself Fueled - Image Courtesy Food Network Magazine

Tacos With a Side of Gasoline: The Wall Street Journal highlights a new trend: the gas station taqueria. From California to Maine, you can fuel up on both tacos and gas at these five spots – so chose your route accordingly. [wsj.com]

New Mexico Chilly On Other Chiles: The state’s chile industry has taken a financial hit from foreign produce exporters to its south. Thus the New Mexico Chile Advertising Act has been proposed, which would make it illegal to advertise any of this heated product as local when it’s not. “This is not so much an issue of policing,” Jaye Hawkins, executive director of the New Mexico Chile Association told the Times. “[It’s about] making sure consumers can be sure they are getting New Mexico chile when that’s what they think they’re buying.” [nytimes.com]

Ben & Jerry’s Newest Flavor: The newest ice cream to be produced by Vermont’s finest is called Late Night Snack, and it’s inspired by comedian Jimmy Fallon. If you’ve ever considered removing your couch cushions and dropping their underlying crumbs into ice cream, then this might be your new favorite flavor. It boasts a creamy vanilla base which is swirled with salted caramel, but the real selling point is the fudge-covered potato chip clusters. [newyork.grubstreet.com]

How to Pose Like a Chef: In more Saturday Night Live-alum news, Portlandia’s Fred Armisen’s stars in this hysterical attempt to pose like a chef for a photo shoot. See what happens when a gallon of milk gets involved. [eater.com]

Here’s our round-up of food news, trends and happenings across the web. Check back for more, and tell us what else you’re loving in the comments

Scene at South Beach: Bobby Flay Hosts Bubble Q

by in View All Posts, February 26th, 2011
Host Bobby Flay and Iron Chef Michael Symon Sample Barbecue

What’s better than a beachside barbecue? One sparkling with celebrity chefs and lots and lots of champagne. The stars came out last night for South Beach Wine & Food Festival’s Bubble Q to meet up with host Bobby Flay and sample smoky wares from Giada De Laurentiis, Todd English, Al Roker, Chris Lilly, Iron Chef Cat Cora and more. We also spied Guy Fieri and Michael Symon at the event — take a peek at the action!

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Oscar Eats: True Grit and Winter’s Bone

by in View All Posts, February 25th, 2011

Oscar Eats

We’re celebrating the Oscars Food Network-style, with menus inspired by each best picture nominee (see all the posts here). Today, last but not least, two films starring young, strong-willed females: True Grit and Winter’s Bone. Both are set in the wild countryside and call for down-home country cooking (plus a few great puns).

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Scene at South Beach: Iron Chef Symon Scores Second Burger Bash Win

by in View All Posts, February 25th, 2011

Iron Chef Michael Symon scored his second win in a row at SOBE's Burger Bash.

Last night Iron Chef Michael Symon reigned supreme at the South Beach Wine & Food Festival Burger Bash. The field was tight and the competition tough, but Symon scored the People’s Choice award with his Yo! Burger, a towering artform of provolone cheese, fried salami, onions and a hot Hungarian mustard sauce. Symon stood front and center at the B Spot table to greet fans as they stepped up to get their hands on the juiciest burger at the bash. One bite of the burger left them searching for napkins while simultaneously going in for bite number two.

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A Whole Lotta Pasta

by in View All Posts, February 24th, 2011
Ellie Krieger

Did you know that the average American eats around 20 pounds of pasta per year, while Italians consume about 60 pounds? Tossed with red sauce, white sauce, or green sauce, meat, veggies, or cheese, noodles come in all shapes and sizes and are one of the most economical foods you can buy. So grab a pound of your favorite variety and whip up these creative crowd-pleasers.

Indulge in Giada’s Angel Hair Pasta with Sun-Dried Tomatoes and Goat Cheese. The fresh cheese melts perfectly atop chewy sun-dried tomatoes and adds a creamy touch to the sauce-less dish.

Want to try something healthier? You can feel great about Ellie Krieger’s Tricolore Penne Pasta With Chicken from cookingchanneltv.com. Whole-wheat pasta is packed with protein and fiber to leave you feeling full, and fresh herbs add punches of flavor without the fat.

No need to be intimidated by fresh clams anymore! Food2.com’s easy Linguine With White Clams is a cinch to make and will surely impress your guests. The recipe calls for classic Italian ingredients, like extra-virgin olive oil, white wine, garlic and some red pepper flakes for heat.

Not sure what to do with leftover cooked noodles? Add some bacon and mushrooms and make last night’s pasta dinner do double duty with Food.com’s Pasta Frittata With Mushrooms.

What’s Cooking on the Web

by in View All Posts, February 23rd, 2011
Bobby Flay's Philly Burger
Bobby Flay's Philly Burger - Image Courtesy Food Network Magazine

Every Thursday in this spot, FoodNetworkFans.com will give you the latest dish about chefs on the web. 

This week: Bite into Food Network chefs’ best burgers,  Iron Chefs battle for a James Beard Award and  Tyler Florence’s new restaurant.

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Side Dish: More Food on the Web

by in View All Posts, February 22nd, 2011
Mark Bittman - 'I’d rather eat wild cod once a month and sardines once a week than farm-raised salmon, ever.'

A Wish to Never Eat Farmed Salmon Ever: The New York Times’ Mark Bittman is concerned about the future of fish. Given that worldwide consumption of seafood has doubled over the past few decades and the state of the aquaculture industry (wherein wild-caught fish are turned into meal for farmed fish), the sea is being depleted of its stock. One piece of advice? “It would help if the world’s wealthiest fish-eaters (they include us, folks) would broaden their appetites. Mackerel, anyone?” [nytimes.com]

Sandra’s Story: A profile of Sandra Lee was released in the latest issue of Vogue, and it chronicles her rise from a chaotic childhood to becoming the first girlfriend of New York. And, of course, some semi-homemade cooking happened in between.  [vogue.com]

Cookie-Stuffed Cookies: Our minds are imploding at the possibilities for Girl Scout-stuffed Cookies. And at the thought of stuffing a double-stuffed cookie into another cookie. Triple-stuffed? Yes, please.  [seriouseats.com]

Insects: The Future of Meat? The introduction to this article says it all: “Insects are nutritious and easy to raise without harming the environment. They also have a nice nutty taste.” Are you bugging out over this news or are you contemplating how to cook those grasshoppers? [wsj.com]

Here’s our round-up of food news, trends and happenings across the web. Check back for more, and tell us what else you’re loving in the comments.