by Joseph Erdos in Shows, February 14th, 2014
by Food Network Kitchens in News, February 14th, 2014
Tonight, Guy Fieri is getting a taste of New York City on an all-new Diners, Drive-Ins and Dives. On Saturday morning, Ree’s hosting a movie night for her daughter and cooking a Roman feast to match the movie, Julius Caesar. Afterward, stay tuned for a new episode of The Kitchen, where figure skater Brian Boitano stops by to cook a pasta dish. And you won’t want to miss Jeff showing off his Olympic spirit.
On Sunday morning on Sandwich King, Jeff makes a BBQ rib burger followed by a dessert that combines cookies, pretzels, candies and more. On Giada at Home, Giada hosts a poolside cocktail party with appetizers to match. Then on Barefoot Contessa, Ina prepares a portable feast for a birthday party that has guests sailing down the Hudson River. In the evening, watch an all-bacon-basket episode of Chopped followed by a new episode of Cutthroat Kitchen.
by Sara Levine in Holidays, Recipes, February 13th, 2014
What says good morning like a thick slice of toast with melty butter tucking into each bit, crumb and bite? Food nerds on Facebook and Twitter a couple weeks back spread around an article about fancy toast in and around San Francisco, making mouths water at breakfast tables ever since. Describing a $3, $4 and higher pricetags per slice at chic diners and restos, the article and a few that followed it prompted the question: Is toast worth it? (For some the pricetags are a headscratcher; others, not so much.) Set aside any debate about whether toast is going artisanal on the West Coast or elsewhere and who started it, though, because the best toast you’ve ever had can be made, of course, right at home.
by Food Network Kitchens in Food Network Magazine, February 13th, 2014
A perfect rich-yet-airy chocolate souffle is the ultimate wow-factor Valentine’s Day dessert. But souffles can be intimidating, both for expert bakers and novice cooks. So we asked Pastry Chef Robert Parks, lead instructor of the Oregon Culinary Institute in Portland, for his no-fail, no-fall recipe, plus five top tips for souffle success.
1. Make a “cream-based” souffle: This is the key to Chef Parks’ no-fail recipe. Cream-based souffles include starch, which makes the souffle more stable and less sensitive to movement.
2. Use the right type of ramekin: deep and straight-sided.
3. Don’t overwhip or underwhip the meringue: It should be stiff but not crumbly or dry.
by Guest Blogger in Recipes, View All Posts, February 13th, 2014
Good news for steak lovers: There are 16 cuts that contain fewer than 10 grams of fat per serving. Some of our favorites are top round, blade and flank because you don’t have to marinate them if you’re short on time. The key to keeping lean steak tender: Cook it to medium-rare and thinly slice it against the grain.
(Photograph by Justin Walker)
by Allison Milam in Holidays, February 13th, 2014
By Allison Robicelli
I was nostalgic for the “great American mom-and-pop-shop pursuit-of-happiness” business model even before I met my husband, Matt Robicelli, a chef. Before we fell in love we knew we’d open a business together. For six years now Robicelli’s Bakery in Brooklyn has turned out millions of brownies, cookies, whoopie pies and what many people flatteringly call the city’s best cupcakes. It’s spawned a cookbook and some notoriety. And yet we are still married, with our ninth Valentine’s Day upon us. Being married to your spouse isn’t all cupid and cupcakes, though. Here are a few lessons I’ve learned so far: Read more
by Dana Angelo White in Uncategorized, February 13th, 2014
It’s February 13. Whether you’re a boyfriend or girlfriend, husband or wife — or even a good friend — you have just enough time to plan something special for Valentine’s Day. No, we’re not suggesting a last-minute swing by the convenience store for one of those cardboard, heart-shaped chocolate boxes moments before the big date. Instead, show your love by baking up decadent chocolate desserts in your own kitchen. These heart warmingly homemade chocolate-centric recipes come to you just in the nick of time, working as a romantic treat for two or an irresistible dessert for a troupe of sweet-toothed singles.
A fudgy brownie is a no-brainer, but Ina Garten’s Brownie Tart (pictured above) cuts down on flour so that it’s extra rich and chocolatey. She deepens the flavor of chocolate by adding coffee granules, making the whole house smell like brownies.
by Mandy Major in Food Network Chef, How-to, February 13th, 2014
In this week’s news: vending machines that dispense fresh salads; another pro to probiotics; and yes, there’s something called the werewolf diet (howwwl!).
Farm to Fork, By Way of the Vending Machine
A Chicago businessman is attempting t...
by Maria Russo in Shows, February 12th, 2014
She’s given fans 30-minute meals, killer sammies and, of course, “EVOO.” Now the queen of weeknight cooking is dishing up a few more kitchen essentials. Read on for her best shortcuts.
1. Adding fresh lemon juice to a recipe? Squeeze the lemon cut-side up so the seeds don’t fall into your food.
2. Measure spices into your hand, instead of over your mixing bowl or pan. That way, you’ll never have to fish anything out if you make a mistake.
3. After cooking fish, get that stinky smell out with a bit of booze: While the pan is still hot, douse it with a splash of dry vermouth and swirl it around. (Caution: It may flame.)
4. Cut down soaking time for dry beans by pouring boiling water over them first. Let stand for 1 hour, rinse, then proceed with your recipe.
by Joseph Erdos in Recipes, Shows, February 12th, 2014
Both in need of a fresh financial start, friends Matt and Andrea were looking to launch a brand-new business together, their first-ever restaurant that would ideally feature an eclectic menu and offer live music. They looked to Buy This Restaurant for help in tracking down the ultimate location to open, and after scouring a few spots with Keith Simpson, they decided on the 1,100-square-foot restaurant in the Boston neighborhood of Jamaica Plain on account of its prime location.
FN Dish checked in with the owners a few months after filming to find out more about their eatery, now named Aurum. Read on below to hear from Matt and Andrea, and learn about their experience in purchasing the restaurant and how the business is doing today.
What is the name of your new restaurant, and when did you open?
Matt and Andrea: Aurum, January 13th
For this week’s Chopped Dinner Challenge, the chefs of Food Network Kitchen chose to feature the basket ingredient beef tip cap. The goal of this challenge was to cook something other than the typical roast, so the idea became an Asian-inspired soup. Traditionally hot pots of simmering broth are set at the center of a table, with each person dipping raw ingredients, like thinly sliced meats and fresh vegetables, into it for quick cooking. It’s the type of comfort food that’s meant to bring family and friends together over a shared meal. This Top Sirloin Hot Pot recipe is an easy at-home version that your family will love. It takes a total of 25 minutes to make, which is just what you want when you need fast comfort from the cold outside.