Peaches have a subtle flavor that can easily be masked by stronger ones, so if you want the peach to shine, stick...
Just two losses after nearly 10 battles — that winning record could be earned only by Bobby Flay, a famed Iron Chef and the master of the throwdown, who first challenged hopeful chefs to head-to-head competitions on Beat Bobby Flay last year. This summer, Bobby’s bringing his A-game yet again for an all-new season of Beat Bobby Flay (premiering July 31 at 10|9c), and with his reputation on the line, the stakes will be higher than ever. FN Dish caught up with Bobby recently and chatted about what he’s looking forward to in this upcoming batch of face-offs. Read on below for an exclusive interview, and find out Bobby’s most-memorable battles, plus his strategy for securing victory after victory.
What are you most looking forward to in Season 2?
Bobby Flay: Being pushed to the edge. I want it to be really challenging ’cause that’s what keeps my edge going.
What are some of your most-memorable moments from the first season?
BF: When I lost the taco [battle] — that was memorable. One of my favorite dishes I made was the meatloaf with the Korean-style kimchi in it, ’cause I’ve only made meatloaf a couple times in my life, really, and I’m not that big of a meatloaf fan. So when they said meatloaf, I was like, Oh, brother. But it actually turned out to be really tasty.
For years I never understood the allure of gazpacho (I can hear the collective gasp), but tomatoes and I have an interesting relationship. I’ll gladly eat them sliced with a bit of salt and a drizzle of olive oil all summer long. Cooked? No problem! I’ve never been a tomato juice person, though, and this is where gazpacho poses a problem. To my palate, it’s just chunky tomato juice with some seasonings and spices.
My thoughts, or shall I say tastes, regarding gazpacho changed a couple of summers ago when I paired it with watermelon. The watermelon added just enough sweetness to balance out the acidity. You can find my recipe for Smoky Watermelon Gazpacho here.
All that time you spend artfully arranging food on the plate before serving it to your guests or family is not in vain. And if you’re the sort of cook who doesn’t think much about how you present the food you make, thinking that taste alone will carry the day, you may want to reconsider your approach.
Presentation may not be everything, but when it comes to the meals we serve, appearance may be more important than we realize, capable of greatly influencing diners’ perception of taste, a recent study, published in the journal Flavour, has shown.
Building upon prior research showing that visual factors, like the color and balance of elements on the plate, play a large role in the way people respond to food, experimental psychologists at the University of Oxford, in Oxford, England, set out to discover whether arranging food “in an art-inspired manner” would affect diners’ expectations and experience of the food they were served.
Making lunch shouldn’t have to be a long, arduous affair. For extra-busy days, you need something that can be prepared in a flash — and that’s where chickpeas come in. Bursting with protein and fiber, canned chickpeas are already cooked, so all you have to do is rinse and drain them to pack some nutrition into your meal.
In this Grilled Eggplant Chickpea Wraps recipe from the chefs of Food Network Kitchen, the chickpeas are paired with sauteed eggplants for a tangy twist on a Middle Eastern falafel. The mixture is topped with a creamy, garlic-based yogurt sauce and stuffed in a soft tortilla wrap. Top the dish with oregano, tomato, lettuce and cucumber. With this recipe, lunch is ready in 20 minutes flat, and with a side of salad or french fries, you could make it an easy weeknight dinner staple as well.
Remember that time the Food Network Star hopefuls had to make viral-marketing videos? I bet you are LOL-ing right now. That was last week, and with that episode we saw the elimination of Aryen, who could almost cut the mustard on camera, but had a du...
How did these two sabotages get approved by Food Network’s culinary team for this episode? Click the play button on the video above to find out.
Every week, Alton Brown is joining the Star Talk roster to talk about the most-recent elimination and the thoughts behind each difficult decision from the judges' perspective.
As far as I'm concerned, this challenge got down to the nitty-gritty — t...
"The elite eight," Bobby dubs the finalists as they arrive at Knott's Berry Farm, an all-American amusement park, for their first-ever live demo this week. The finalists are tasked with preparing a typical 4th of July feast (but matching it to their ...
For a summer treat that’s easy on the stomach as well as the waistline, look no further than this Prosciutto Pizza with Cauliflower Crust. Instead of using wheat, the chefs of Food Network Kitchen use cauliflower to add in a nutritional boost to a standard summer staple. With a mix of creamy Asiago cheese and salty prosciutto, it’s no wonder this guilt-free recipe is this week’s Most Popular Pin of the Week.
For more nutritious summer recipes, check out Food Network’s Let’s Get Healthy board on Pinterest.
Get the recipe: Prosciutto Pizza with Cauliflower Crust