How to Eat Bacon for Every Meal

by in Recipes, March 18th, 2017

Breakfast Pizza
Bacon isn’t just for breakfast anymore. The salty, delectably greasy slice of meat can be served for all meals, including for dessert. We know this is exciting, so try to remain calm, because today we have for you an all-day menu of favorites like pancakes, pizza and chocolate cupcakes — and each dish is full of bacon.

Breakfast 

Breakfast Pizza (pictured above) 
What could be more fun than pizza for breakfast? Top flatbread with a sweet-savory mixture of tender onions and sundried tomatoes, plus crispy bacon, creamy ricotta and a fried egg for an over-the-top finish.

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The Journey to the Gauntlet: Chatting with Challenger Michael Gulotta from Iron Chef Gauntlet

by in Shows, March 18th, 2017

Iron Chef GauntletThis. Is. It. The fight to become an Iron Chef is unlike any other culinary competition, with the demands for precision, expertise, intuition and downright excellence the most rigorous in the business. On Iron Chef Gauntlet, seven of the country’s most-elite chefs will come together to prove that their skills are the sharpest — but ultimately just one will earn the right to the run the gauntlet for the chance to join the ranks of the great Iron Chefs.

Before the competition begins on Sunday, April 16 at 9|8c, we’re giving you, Iron Chef fans, the first introductions to the crop of challengers ready to do battle. Today we’d like you to meet Michael Gulotta, a chef from New Orleans. Read on below to get to know his style in the kitchen, and be sure to come back to FN Dish all week long as we present a new contender every day this week.

What’s your style of cuisine, and do you have a signature dish?
Michael Gulotta: Well, right now my style of cuisine is Southeast Asia meets Southeast Louisiana. It’s my shtick. That’s what I enjoy cooking.

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What to Watch: A Pantry Makeover on The Kitchen and Mint Julep Desserts on Spring Baking Championship

by in Shows, March 17th, 2017

The Kitchen
Start the weekend Trisha Yearwood as she makes a meal for her social media crew with dishes like her Quick Roasted Chicken with Garlicky Herb Sauce and Ginger Peach Crumble with Buttered Pecan Topping. Then, the co-hosts on The Kitchen are transitioning pantries from winter to spring, and Valerie Bertinelli is having happy hour with her glam squad.

On Sunday night, four more Triple G winners are returning to Flavortown Market, and their first culinary challenge is making a plate of hometown comfort food with only five pounds of ingredients. Then, it’s a horse race-themed challenge on Spring Baking Championship, and Pikachu makes an appearance on Cake Wars: Champs.

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7 Ways to Eat Green on St. Paddy’s Day — Without Food Coloring

by in Holidays, View All Posts, March 17th, 2017

We’re 100% on-board with indulging in a little green food coloring on St. Patrick’s Day (St. Paddy’s cupcakes and shakes just wouldn’t be the same without it). But don’t forget that some of your favorite (and nutritious) foods are already green. So if a last-minute hunt for green food dye can’t happen, find the holiday shade in ingredients you might already have in your kitchen. Here are a few delicious recipe ideas.

Parmesan Roasted Broccoli

With over 300 five-star reviews, Ina Garten’s easy broccoli side (amped up with lemon zest, pine nuts and Parm) is a perennial hit — making it much more celebratory than you might assume a veggie can be.

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Your Weekend Project: 5 Fresh Recipes to Make for Spring

by in Recipes, March 17th, 2017

Though some of us are still seeing frost-filled mornings and might not be quite so ready to relinquish our soup bowls, spring is finally on the horizon and it’s time to make the most of it. Take this weekend to introduce some springtime flavor to your cooking, with meals featuring fresh herbs, sweet strawberries and green produce. Here are 5 recipes to make this weekend.

Spring Vegetable Fettucine Alfredo

Bridging the gap between hearty comfort food and leafy spring mains, this creamy pasta has a mix of spring vegetables – peas and asparagus – and some lemon zest to brighten the dish.

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The Journey to the Gauntlet: Chatting with Challenger Jonathon Sawyer from Iron Chef Gauntlet

by in Shows, March 17th, 2017

Iron Chef GauntletThis. Is. It. The fight to become an Iron Chef is unlike any other culinary competition, with the demands for precision, expertise, intuition and downright excellence the most rigorous in the business. On Iron Chef Gauntlet, seven of the country’s most-elite chefs will come together to prove that their skills are the sharpest — but ultimately just one will earn the right to the run the gauntlet for the chance to join the ranks of the great Iron Chefs.

Before the competition begins on Sunday, April 16 at 9|8c, we’re giving you, Iron Chef fans, the first introductions to the crop of challengers ready to do battle. Today we’d like you to meet Jonathon Sawyer, a chef from Cleveland. Read on below to get to know his style in the kitchen, and be sure to come back to FN Dish all week long as we present a new contender every day this week.

What’s your style of cuisine, and do you have a signature dish?
Jonathon Sawyer: We have a range of restaurants in Cleveland, so it’s really more of a narrative that we follow, which is looking at traditional food, experiencing it, and interpreting it through our farmers and modern technique. It’s reverential to the past but also looking to the future. I think The Greenhouse’s signature dishes are whole roasted pig’s head, Foie Gras Steamed Clams and our Crispy Chicken Wings Confit. Noodlecat is a ramen shop. Everything’s under $11, so our signature dishes really are probably pork miso ramen, college ramen, spicy octopus, udon and our crispy lake fish steam bun. Trentina’s fine-dining, Italian. Signature dishes [there] are beef jerky bucatini, the egg de Trentina, the huevo de Trentina, which is cooked in a spoon over charcoal, and our pane pizza with an edible candle, which is a candle in bread.

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Independent Restaurants Are Dropping Fast

by in News, Restaurants, March 16th, 2017

Independent Restaurants Are Dropping FastWhen a favorite restaurant closes, often all you are left with is the memory of a beloved dish. Sure, you can flip through a mental scrapbook of these late, lamented meals from now-defunct eateries, savoring the recollected flavors. But you’ll never actually taste them again. So sad.

If lately it seems like you’ve been adding pages to that meal memory book at a record rate, a recent restaurant-industry report provides evidence that may in fact be the case.

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7 Irish-Inspired Desserts to Make for St. Patrick’s Day

by in Recipes, View All Posts, March 16th, 2017

cupcakesSt. Patrick’s Day isn’t just about green beer and corned beef. You can incorporate Irish tradition and folklore into your St. Patrick’s Day diet with recipes inspired by shamrocks, leprechauns and a pint of Guinness. Make one of these festive desserts for your holiday celebration.

Green Velvet Cupcakes (pictured above)
When it comes to these cupcakes, presentation is everything. You’ll cut three cupcakes in half for the shamrock stems, which is ideal for anyone who always asks to split one.

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The Journey to the Gauntlet: Chatting with Challenger Jason Dady from Iron Chef Gauntlet

by in Shows, March 16th, 2017

Iron Chef GauntletThis. Is. It. The fight to become an Iron Chef is unlike any other culinary competition, with the demands for precision, expertise, intuition and downright excellence the most rigorous in the business. On Iron Chef Gauntlet, seven of the country’s most-elite chefs will come together to prove that their skills are the sharpest — but ultimately just one will earn the right to the run the gauntlet for the chance to join the ranks of the great Iron Chefs.

Before the competition begins on Sunday, April 16 at 9|8c, we’re giving you, Iron Chef fans, the first introductions to the crop of challengers ready to do battle. Today we’d like you to meet Jason Dady, a chef from San Antonio. Read on below to get to know his style in the kitchen, and be sure to come back to FN Dish all week long as we present a new contender every day this week.

What’s your style of cuisine, and do you have a signature dish?
Jason Dady: I think that my overall style of cuisine would be considered Modern American cuisine, so it’s pretty well versed in a lot of different techniques, whether it’s French or Northern Italian, but really focused on farm-to-table, fresh, local ingredients. My signature dish would probably be a dish called Nutella Times Three, which is like a flourless Nutella torte, chocolate Nutella mousse, Nutella ganache. It’s pretty delicious.

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Ina Garten, Andrew Zimmern Among 2017 James Beard Foundation Nominees

by in Food Network Chef, News, March 15th, 2017

Ina Garten, Andrew Zimmern Among 2017 James Beard Foundation NomineesEach year, somewhere between March entering like a lion and going out like lamb, the James Beard Foundation announces the nominees for its prestigious annual awards. Considered the culinary world’s equivalent of the Academy Awards, the accolades are bestowed in almost 60 (count them!) categories, spanning areas including cookbooks, broadcast media, restaurant design, and restaurants and chefs.

The 2017 nominees were announced Wednesday morning at a.o.c., in Los Angeles, over breakfast (Spanish fried chicken with cornmeal waffles; brioche with prosciutto, gruyere and quail egg; pastries) prepared by the restaurant’s James Beard Award-winning chef Suzanne Goin, and streamed via Facebook Live for the curious (and possibly hungry) masses.

If you missed it, no worries. You can find a complete list of nominees here. The winners of the 2017 James Beard Media Awards, honoring cookbook authors, food journalists, and culinary broadcast producers and hosts, will be announced in New York on Tuesday, April 25. Awards in the remaining categories, including Restaurant and Chef and Restaurant Design, will be presented at the James Beard Awards Gala, which will be held in Chicago on Monday, May 1.

Among the 2017 James Beard Foundation Book Award nominees is Food Network’s own Ina Garten. She has been nominated in the General Cooking category for her book Cooking for Jeffrey: A Barefoot Contessa Cookbook (Clarkson Potter). The other nominees in that category are Cook’s Science: How to Unlock Flavor in 50 of Our Favorite Ingredients (Cook’s Illustrated), by the editors at Cook’s Illustrated, and Eat in My Kitchen: To Cook, to Bake, to Eat, and to Treat (Prestel), by Meike Peters.

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