by Nikhita Mahtani in Contests, Food Network Magazine, August 12th, 2014
by Star Talk Editor, August 12th, 2014
If you’re tired of the standard chocolate and vanilla cupcakes, this book’s for you. Desserts can be a wonderful way to experiment in the kitchen, from trying flavors like coconut and pineapple to creating cakes that look like mounds of cheese or even a burger with french fries. For those ready to take the plunge into creating the most luxurious delicacies, look no further than this new cookbook by the editors of Food Network Magazine, Sweet: Our Best Cupcakes, Cookies, Candy and More.
From exotic twists on old classics with recipes like Mini Bacon Cheesecakes and Poppy Seed Tortes to fruity favorites like Apple-Walnut Galette and Orange-Cream Pops, there are recipes for every mood and age group. Kids will love the Fake-Out Cakes section of the book, which involves cakes shaped like popcorn and lobster rolls, while adults will devour the grown-up flavors of the Chocolate and Olive Oil Fig Cake as well as the Hazelnut Dacquoise. With step-by-step instructions and full-page color photographs to make sure you’re on the right track, Sweet demystifies dessert and makes sure you’re doing it right.
You can buy a copy of Sweet here, or you can enter to win one for free from FN Dish. We’re giving five lucky, randomly selected readers each a copy of Sweet, and all you have to do to enter to win one is leave a comment below telling us your favorite dessert recipe (you must include the recipe URL in your comment to be entered to win — find dessert recipes here).
by Amy Chaplin, August 12th, 2014
Italian-born Luca Della Casa came into the competition with his heritage as a point of view, and while his culinary offerings were strong, he struggled with camera work so much so that he was first sent home in Episode 2. After winning Star Salvation, however, he remained long enough to earn a spot in the final three, and he was ultimately named the first runner-up of the contest.
Star Talk caught up with Luca the day of the finale to talk about his time on the show, what he would cook Giada if he got the chance and who he thought was the most-intimidating mentor. Read his interview below.
Star Talk: Luca, making it to the final two is an incredible achievement and you obviously fought to get here. Was this competition everything you thought it would be?
Luca Della Casa: Oh, absolutely and even more. It’s been a fantastic journey. It started good in the first episode and then it went south, so I thought I lost it. And then I had the opportunity to come back through Star Salvation and find my way back. I’m so excited about being here right now.
by Amy Reiter in News, August 11th, 2014
This time of year, a bowl of sliced fresh tomatoes and a simple dressing can become a delicious meal in itself. Once you’ve had your fill of tomatoes dressed with the classic olive oil and balsamic or red-wine vinegar, try this recipe for a ch...
by Nikhita Mahtani in Recipes, August 11th, 2014
Not only is ice cream about the best thing ever — and that’s not just summer talkin’ — it actually keeps getting better and better. Every year brings new ice cream innovations.
This summer, for instance, Cronut® creator Dominique Ansel teamed up with fashion designer Lisa Perry to bring the world an ice cream sundae in a can: a sealed, frozen chocolate-lined soup can filled with root-beer and stracciatella ice creams, mascarpone semifreddo, macerated cherries, honey marshmallows and mini cherry meringues. “Pop It!” reads the label of the limited-edition frozen treat, which was available at only one location and for only one day, earlier this month.
by Justin Warner, August 11th, 2014
Pizza can be the ultimate comfort food — rich, gooey mozzarella on soft pizza dough is the perfect treat when you just need a little pick-me-up. But it’s not always the quickest or the healthiest option to make. Try a warm, cheesy flatbread as an alternative — by simply using store-brought pita slices and topping them with any combination of cheese and vegetables that you want, you can re-create a pizza for dinner with hardly any effort at all.
In this Roasted Zucchini Flatbread with Hummus, Arugula, Goat Cheese and Almonds recipe, the zucchini is baked with a drizzle of olive oil to give it a charred, smoky flavor, and is then added to the hummus and crumbled goat cheese to bring out a combination of textures. The pita bread is grilled through to keep it soft and warm, and serves as the perfect base for the ingredients. Easy and flavorful, this is a summer recipe worth raving about.
by Sally Wadyka, August 11th, 2014
Out of all the seasons of Food Network Star, I can think of only one other winner who has a personality as big as yours. Congratulations and welcome to the Food Network family. You deserve this. From the moment you set foot on our screens...
by Lawrence Bonk, August 11th, 2014
There is certainly no shortage of trendy ways to hydrate yourself on a hot summer day: smoothies, energy drinks, kombucha teas, vitamin-infused waters and, lest we forget, the ubiquitous coconut waters. Not to mention the boring old plain water that...
by Guest Blogger in Entertaining, August 11th, 2014
The not-so-humble Cronut may have bought its creator, Dominique Ansel, a new hot tub or two, but that doesn’t mean this Prince of perfect pastry is standing still. His newest creation? A lobster tail that is heavy on the pretzel and peanut butter and not so heavy on the lobster.
The appropriately named Pretzel Lobster Tail is currently available at Ansel’s bakery in Manhattan, NYC. This lobster tail-shaped pretzel is filled to the brim with peanut butter and brittle candy. It comes served with a cup of whipped honey brown butter for dipping purposes and the whole thing is topped with sea salt. What it lacks in sea-based protein it more than makes up for in carby, peanut buttery goodness.
by Nikhita Mahtani in Shows, August 10th, 2014
By Camille Styles, photography by Molly Winters
We’ve all been there: Your nearest and dearest is preparing to walk down the aisle or expecting her first baby, and it’s your job to throw her a party that’s feminine, unique and memorable. For most, hosting a shower means big spending and lots of stressing, but with just a bit of preparation and these simple tips, the next shower you host will come together in a flash!
As this week’s episode of Cutthroat Kitchen demonstrates, sometimes the most-obvious sabotages don’t involve ingredient swaps or fancy equipment, but simply taking away a chef’s most-desired tool: his hands. In the falafel round, two chefs had to hold hands the entire time they were preparing their dishes.
“That’s so sweet!” said judge Antonia Lofaso on this week’s After-Show. But she learned how difficult the challenge could be when host Alton Brown explained to her that they couldn’t move their cooking stations closer together. “That defeats the purpose of peace,” said Alton. Still, the chefs made it through in the end, thanks to each of them having the opposite dominant hand in the round. “What are the chances?” said Alton.
Click play on the video above to see how the chefs worked through the sabotage, and hear what judge Antonia had to say about it.