Trending on the tables of eateries from Portland to Paris: Avocado Toast. This open-faced sandwich, sometimes referred to as Avocado Mash or Avocado Smash, has gained momentum as it requires few ingredients, offers endless possibilities and, well, i...
It was barely one year ago that fans welcomed Damaris Phillips — the winner of Food Network Star, Season 9 — into the Food Network family when she premiered her brand-new series, Southern at Heart (airing Sundays at 12|11c). Now this Kentucky-born chef is back with a third helping of her show, and this time it’s going to be focused more on what she calls “cooking from the heart.” FN Dish recently caught up with Damaris to find out more about the culinary passions she’s bringing to Southern at Heart and learn what kinds of recipes she’s excited to show off. Read on below for an exclusive interview with Damaris as she talks Season 3 of her series and reveals the must-haves of a classic Southern feast.
Congratulations on a third season! What are you most looking forward to as the episodes roll out?
Damaris Phillips: So this season at the end of all the recipes, where I talk about having a dinner party or I talk about having Christmas with my family, or I talk about going on a date with my gentleman, instead of just talking about those, we’ve invited people to see those at the end of each of the shows. So I’m really excited because every person that I love is on the show. So when I talk about cooking from the heart, these are the people that I cook for, and it is magical to see them on television and see from the outside so you can appreciate those people that you love so much.
With its unlimited comfort-food options, it’s no wonder that the diner is a favorite place in America. Not to mention that eating at one often leads to a trip down memory lane — a little nostalgia helps the food taste better. That’s what host Richard Blais proved in this past Monday’s episode of Hungry Games. He also revealed how the many menu options affect diners. Along with some diner slang, viewers learned that there’s more to the all-American diner than meets the eye. But the best part about frequenting one might just be the total experience.
Take the quiz below and share your results with fellow fans of the show on Twitter, using the hashtag #HungryGames.
Watch new episodes of Hungry Games on Mondays at 8|7c.
Concord grapes may not what you might normally think of as a smoothie ingredient. But their musky, fruity and tart flavor pairs surprisingly well with the creamy texture of blended cashews and frozen bananas. Sweet and festive thanks to the rich pur...
One of the trickiest parts of pulling off Thanksgiving dinner is ensuring that each of the (many, many) components of the meal are ready to eat — and are warm — at the same time. For many, deciding when and how to delegate the precious oven and stove spaces becomes a puzzle as they make mental notes of how long the turkey ought to rest, how quickly water can boil for the potatoes and at what temperature the rolls should bake. This year, however, with the help of Ina Garten, the ever-together hostess, you can tackle one key element of the feast ahead of time: mashed potatoes.
The success of mashed potatoes depends on a super-creamy finished product, and sure enough, when you follow Ina’s boil-and-bake method for her make-ahead Goat Cheese Mashed Potatoes from Food Network Magazine, pictured above, the results are soft, smooth spuds. Instead of simply mashing potatoes and letting them rest until dinner — which would likely cause them to turn tough — she assembles the rich, cheesy dish up to three days in advance, refrigerates it, then bakes it with a Parmesan cheese topping before eating.
When Robert Irvine arrived at Papa C’s Eastside Cafe, the family drama he discovered was unlike that at any other restaurant he’s visited in nine seasons of Restaurant: Impossible. Owner Sal Cimino and his three sons, Sal Jr., Justin and Rick, work at the business together, though much of what they do involves yelling and arguing. It was up to Robert and his team to mend the frayed family dynamic at Papa C’s and overhaul the menu and interior there to reflect a contemporary eatery. Read on below to hear from Sal and find out how his restaurant is doing today.
“The restaurant is doing much better,” Sal reveals of Papa C’s Eastside Cafe. “Revenue is up about 20 percent, and we are now closed on Mondays.”
It may be said — by those who like to make such pronouncements — that the world is divided into two kinds of people: those who like white chocolate and those who passionately argue that it has no business calling itself chocolate at all.
Is there any way to bridge the divide? Well, maybe. Here are a few white chocolate facts perhaps we can all agree on:
1. Some countries don’t classify white chocolate as chocolate – because it contains no cocoa solids.
2. In particular, it does not contain chocolate liquor, the pure product made from the ground or melted center, or nib, of the cocoa bean that gives dark and milk chocolate their chocolatey taste.
3. It does, however, contain cocoa butter, along with milk solids, sugar, lecithin and flavorings, like vanilla.
There’s no doubt that Chef Richard Blais has one of the most-creative minds in the culinary world. Fans of his have seen him experiment with ingredients often on Iron Chef America, Chopped All-Stars and Top Chef, his claim to fame being his winning of its All-Stars season. But Richard, just like many other chefs in the culinary world, had to start somewhere, even if it meant cutting his teeth in a fast food joint. But there’s so much more you might not know about the host of the new series Hungry Games.
Get to know Richard a bit better and find out six things you might not have known before.
Sometimes, you just want to keep it simple on Monday. With The Pioneer Woman’s Butternut Squash and Kale Stir-Fry, two popular ingredients of the moment — kale and butternut squash — are really all it takes to make your meal filling and flavorful. So for this Meatless Monday, you’ll get an easy dose of vitamins without feeling like you’re sacrificing taste or time. An added bonus to this dish? Its vibrant colors that make it just as good to look at as it is to eat.
First you’ll heat butter and olive oil in a large skillet over high heat. Then add the squash, seasoning it with salt, chili powder and pepper. Cook the squash, turning it with a spatula, until it’s deep golden brown and tender. Then take it out and set it aside on a plate.
Melt the remaining butter in the skillet over medium-high heat and add the kale. Toss the kale and let it cook for about 3 or 4 minutes. Then add in the squash and toss it together with the kale.
Pretzels are everywhere: the grocery aisle, the sandwich counter, the mall, the airplane, and just about every vending machine on the planet. Now they’re even on restaurant menus in the form of soft baked breads. While the idea of snacking on ...