Enter to Win a Copy of Giada De Laurentiis’ New Cookbook, Happy Cooking

by in Books, Contests, Food Network Chef, November 2nd, 2015

Enter to Win a Copy of Giada De Laurentiis' New Cookbook, Happy CookingGiven the hectic rush of your kids’ after-school activities, the demands of your late-hours job and even the simple fatigue from the day-to-day hustle and bustle, it can seem nearly impossible to turn out any homemade meals for your family, let alone ones that are good for you. But Giada De Laurentiis is out to prove just the opposite. In her brand-new cookbook, Happy Cooking: Make Every Meal Count … Without Stressing Out, she’ll show just how easy it can be not only to work healthy, wholesome meal prep into your daily routine but to enjoy the process of doing so as well.

Giada knows a thing or two about this all-important balancing act. When she’s not starring on Food Network Star or hosting Giada in Italy or Giada’s Holiday Handbook (premiering Sunday, Nov. 8 at 11a|10c), she’s likely in Las Vegas overseeing her premiere restaurant, Giada, or at home with her young daughter, so you can be sure that the tips, techniques and recipes she introduces in this all-in-one lifestyle book are not only inspired but also tried-and-true. In Happy Cooking you’ll be able to find almost 200 recipes, including wake-up-worthy breakfasts like granola and lemony pancakes, hearty fare like lasagna, and snacks for anytime, plus helpful how-tos for entertaining during the holiday season.

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“Now That We’ve Lost Our Dignity Forever” — Alton’s After-Show

by in Shows, November 1st, 2015

Remember that time on Alton’s After-Show when judge Jet Tila joined host Alton Brown for a quick round of bobbing for doughnuts and things got a little silly? On tonight’s newest installment of the After-Show, the situation turned similarly hilarious when Alton challenged Jet to take on a duo of sabotages that plagued the Cutthroat Kitchen chefs. Elbow throwing, army crawling on the floor and even a swift knee-to-chest roll — it all happened tonight.

After unveiling The Half-Cooked Cafe that forced two chefs to scramble to the cafe window to pick up a Bob’s plate of raw food and use it as their sole ingredients, Alton and Jet took their turn at a friendly battle — but then it turned intense. With the guys scrambling for dishes and Alton practically running a Bob right off the stage, it didn’t take long for food to start flying. After the scuffle nearly broke out into an all-out brawl, Alton and Jet managed to return to their seats, and the host attempted to move on to the recap at hand, saying, “So, now that we’ve lost our dignity forever.”

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10 Things I Ate About You: Charleston Hotel Sips and Bites

by in Restaurants, November 1st, 2015

Peninsula Grill Coconut Cake10 Things I Ate About You finds 10 enticing bites in smaller cities from coast to coast.

Yes, Charleston, S.C., is one of the top food destinations in the country, with internationally acclaimed restaurants. So it stands to reason that the area’s many excellent classic and contemporary boutique hotels would also carry the culinary torch. Many have found a way to make visitors’ stays in Charleston that much more delicious, whether it’s by serving guests the best biscuits in town, tucking them in with a slice of dream-sweetening cake or pouring them their very own custom blend of wine.

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A Healthy Chicken Dinner in a Hurry — Most Popular Pin of the Week

by in Community, November 1st, 2015

Garlic Chicken and PotatoesWhen it comes to weeknight cooking, it can seem nearly impossible to check off all of the nice-to-have meal boxes — quick, easy, affordable, healthy and family-friendly — but not when you’re armed with this week’s Most Popular Pin of the Week from Food Network Magazine. Featuring moist, juicy chicken breasts that are at once lean and full of bold garlic flavor, plus a hearty side dish of tender cumin-scented potatoes, this satisfying supper can be on the table in as little as 40 minutes. Serve with fresh lemon wedges to brighten up the finished plate, and don’t forget about the juices from the baking pan; you’ll want to drizzle those on top.

For more go-to dinner ideas, check out Food Network’s Let’s Cook: Main Dishes board on Pinterest.

Get the Recipe: Garlic Chicken and Potatoes from Food Network Magazine

Your Next Family Dinner Winner: A DIY Baked Potato Bar

by in Food Network Chef, Recipes, November 1st, 2015

Melissa d'ArabianEvery Saturday we do a family movie or game night. On the menu is some version of a DIY dinner: Make your own pizza, build your own burrito bowl, taco night, you get the idea. Lately my kids are very into the baked potato bar. And because I love to buy potatoes in the 10-pound bag (compare the per-pound price and it’s hard to pass up that bag!), I am all for this fun and inexpensive movie night meal.

Now that I’m a bit of a potato bar expert with more than a few under my belt, I want to share some surprise bonuses to putting this on your menu. I mean, of course baked potatoes are tasty, but check out this list of truly awesome extras.

Bonus 1: Making a ton of potatoes doesn’t really take any longer than making a few. So this meal is ideal for slumber parties, classroom get-togethers and casual entertaining. The only limit is the size of your oven, and a standard oven fits a lot of potatoes.

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Chefs’ Picks: Hangover Cures

by in Restaurants, October 31st, 2015

Nearly every lover of food and drink has felt the after effects of overindulgence at one point or another. Still, there are a million ways to deal with the pain of a few too many: Advil and coffee, hair of the dog, lots of grease. So we turned to the experts. Here are four chefs’ favorite ways to bust a hangover. Read more

Ming Tsai Fuses East and West Flavors on The Kitchen and Previews His Upcoming Family Reach Event

by in Shows, October 31st, 2015

Food Network's The KitchenWith fall in full swing, the time is now to take advantage of the best seasonal produce autumn has to offer. Just a few weeks ago, The Kitchen‘s Katie Lee and Marcela Valladolid showed off their tricks for transforming in-season squash, and on this morning’s all-new episode, renowned chef and restaurateur Ming Tsai dropped by to offer another go-to recipe, this time one that fuses together the flavors of the East and West.

To make his Kabocha Squash and Shiitake Wontons with Pomegranate-Vinegar Syrup, Ming starts with roasted kabocha squash, the flesh of which he scoops out of the vegetable and mixes with shiitake mushrooms to create the base of the dumpling filling. Once these two-bite beauties have been fried and are golden brown and crispy on the outside, he drizzles them with a sweetened rum sauce studded with ruby-red pomegranate seeds for a burst of color and freshness.

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Is Sushi Better with Butter?

by in News, October 30th, 2015

Is Sushi Better with Butter?Certainly there are those among us who think that pretty much everything tastes better with butter. Toast, naturally. Pancakes, sure. Popcorn, corn on the cob — those go without saying. But … sushi?

Jinen, a popular chain of sushi restaurants in Japan, is now offering its customers sushi with a long, not-so-skinny fingerlike pat of butter on them — and the hungry, fish-loving masses apparently can’t get enough of them.

The unagi butter sushi — which consists of the usual morsel of rice (vinegared, in this case), layered with unagi (grilled freshwater eel) sushi, topped off with a sizable strip of butter and held together with a strip of nori seaweed — is melting the hearts of eaters across the city of Osaka, where the chain is based, RocketNews24 reports.

“I’ve been wanting to have this!” one diner captioned an Instagram photo of the butter sushi. “Excellent!”

Bet it would be good on tamago (egg) sushi too.

Photo courtesy of @yoshitch

9 Kitchen Essentials You Can Make at Home

by in Recipes, October 30th, 2015

Quick Vanilla Buttercream FrostingThink about it: How many times in a week do you find yourself reaching for the same pantry and refrigerator standbys, like butter for your morning toast, ketchup for the kids’ chicken nuggets and hummus for an afternoon snack? These go-tos and others are often at the top of your grocery list when you’re nearing the end of your supply — but they don’t have to be. It turns out that it’s often just as easy — and perhaps more economical — to make them from scratch at home. Read on below to find out how to put a DIY spin on some of your favorite condiments, fixings and meal starters.

Frosting:

Even if you opt for a boxed cake mix (no judgment here), making a from-scratch frosting instead of reaching for the jarred stuff can save you from a cloyingly sweet dessert. Made with only four ingredients and ready in just 12 quick minutes, this top-rated Quick Vanilla Buttercream Frosting turns out light, fluffy and just sweet enough every time. More of a chocoholic? Look no further than Giada De Laurentiis’ Chocolate Frosting.

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Anne Burrell Has Done It Again: How She Mentored a Worst Cooks Recruit to Red Team Victory

by in Food Network Chef, Shows, October 30th, 2015

Worst Cooks in America: Celebrity EditionFresh off her Worst Cooks in America, Season 6 win not even one year ago, Anne Burrell has done it again: She successfully mentored a culinary novice from worst to first place. Only this time the victorious recruit wasn’t a home cook; she was a bona fide A-lister. As Jenni “JWoww” Farley of The Jersey Shore successfully outcooked her finale rival, Kendra Wilkinson, she not only claimed the title of best of the worst for herself, but she also scored another Red Team victory for her mentor, Anne. FN Dish caught up with Anne recently to look back on what it took to mentor the celebrities and to chat about her secret to success after clinching five wins in just seven seasons of the Worst Cooks franchise.

What was it like competing against and working with Rachael Ray, as opposed to Tyler Florence, your regular Worst Cooks in America co-host?
Anne Burrell: It was a different ball of wax. Tyler is great, but Rachel brought a bit of levity to an already very fun and silly situation. Well, a very fun and silly and serious situation. But Rachael and I got along just so well. It was great working with another girl chef.

Did you have any preconceived notions about what these celebs would be like in the kitchen, since they are so visibly in the public eye?
AB: No, and I was nervous that there was going to be, like, a whole bunch of divas and people being like, “Ah, I’m not going to do that.” But we did not have one in the bunch, and everybody really readily embraced the entire thing. It was really delightful.

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