Make Your March Madness Party a Ball

by in Events, News, March 18th, 2014

March Madness PartyThe 2014 NCAA tournament brackets have just been released, and while the sports media is busily parsing the surprises among the selections and seedings — Louisville, last year’s national champ, is ranked only fourth in the Midwest region and Larry Brown’s SMU didn’t even make the cut? — food-focused college hoops fans may be contemplating another question: What should I serve at my March Madness party?

Your guests will dribble — er, drool — over healthy March Madness munchies like Game-Winning “As You Wish” Guacamole (customize the recipe to suit your taste), Crowd-Pleasing Parmesan Chicken Fingers (ultra-simple and great for dipping in tomato sauce), and Olive and Caper Stuffed Cherry Tomatoes. (For more game-day snack ideas and recipes, check out Guy Fieri’s tailgating guide here.)

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One-on-One with the Latest Recruit Eliminated from the Red Team — Worst Cooks in America

by in Shows, March 17th, 2014

Red TeamOn Worst Cooks in America, 14 recruits have the tremendous opportunity to be mentored by Food Network chefs Anne Burrell and Bobby Flay. They’ve come to Boot Camp with some of the worst skills imaginable, but if they’re able to survive seven weeks of competition without getting eliminated, they might just be named the best of the worst and win $25,000. And their mentor gets bragging rights. This year, Anne is fighting to get back her title after losing to Bobby in Season 4. Every week, one recruit from each team is sent home. This week saw the competition reduced from three to two recruits per team.

FN Dish has the exclusive interviews with the eliminated recruits from the Red Team and the Blue Team.

Find out who went home on the Red Team

One-on-One with the Latest Recruit Eliminated from the Blue Team — Worst Cooks in America

by in Shows, March 17th, 2014

Blue TeamOn Worst Cooks in America, 14 recruits have the opportunity of a lifetime: to be mentored by two renowned chefs, Anne Burrell and Bobby Flay. They arrive at Boot Camp with some of the worst kitchen skills imaginable, but if they’re able to last through seven weeks of competition without getting cut, they get the chance to be named the best of the worst and win $25,000 in prize money. Plus their mentor gets bragging rights — and this year Anne is fighting to win her title back after losing to Bobby last season. Unfortunately, two recruits, one from each team, must be eliminated every week. By the end of this episode, only two recruits from each team go on to next week.

Every Monday night, FN Dish has the exclusive interviews with the eliminated recruits from the Red Team and the Blue Team.

Find out who went home on the Blue Team

2014 IACP Awards Stir Up Excitement

by in Events, News, March 17th, 2014

Alton Brown IACP Award WinnerThe International Association of Culinary Professionals presented its prestigious annual awards, honoring food literature, journalism and digital media in a variety of categories, at a ceremony in Chicago on Saturday.

The 2014 winners of the IACP cookbook awards, which aim to “promote quality and creativity” in culinary writing, include Matt and Ted Lee’s The Lee Bros. Charleston Kitchen (in the American category — get the authors’ recipe for Shrimp and Deviled-Egg Salad Rolls), Jacquy Pfeiffer’s The Art of French Pastry (in the Baking: Savory or Sweet category), Andrew F. Smith’s The Oxford Encyclopedia of Food & Drink in America, Second Edition (Beverage/Reference/Technical) and Los Angeles chef and restaurateur Suzanne Goin’s The A.O.C. Cookbook (Chefs and Restaurants). John McReynolds’ Stone Edge Farm Cookbook was named Book of the Year; it was also honored in the First Book category.

Pastry chef and Institute of Culinary Education creative director Michael Laiskonis was named Culinary Professional of the Year. Biochemist and author Shirley Corriher was presented with an award for Lifetime Achievement. (Try Shirley’s recipes for Homemade Mayonnaise, Chipotle Salt, Juicy Roast Chicken, Marinated Grilled London Broil, and Fresh Green Bean Salad with Basil and Tomatoes.)

Food Network’s own Alton Brown won the Culinary Audio Series award for the Alton Browncast (pictured above). Chopped judge Maneet Chauhan was honored along with Katy Sparks, Alex Raij, Rita Sodi and Kathleen Squires in the E-Cookbook category for the online cookbook series The Journey.

Check out a full list of winners after the jump or click here.

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Comfort Food Mash-Ups, Remixed: Meatloaf + Lasagna

by in Recipes, March 17th, 2014

Surfing the wave of mash-up mania that brought the world the Cronut™ and ramen burger, we decided to beat winter by partnering with our brilliant culinary team in Food Network Kitchen to come up with THE most comforting comfort food. Together with Cooking Channel, we’ve mashed up some classics to create all-new recipes that deliver double the comfort. Over the next several weeks, we’ll be revealing the ways we mixed and remixed some of our favorite dishes, with one recipe appearing on Food Network and another on Cooking Channel.

For this week’s mash-ups, we married two hearty one-dish dinners: meatloaf and lasagna. We’re convinced that these family favorites are even better together. Read more

Go Green (Beans) for St. Patrick’s Day — Meatless Monday

by in Recipes, March 17th, 2014

Green Bean and Egg Salad with Goat Cheese DressingBetween the corned beef and cabbage, ham-studded mashed potatoes and Irish lamb stews that traditionally line holiday tables today, it’s easy to get lost in the meaty buffet of St. Patrick’s Day. But despite these classic recipes, it’s indeed possible to stick to a meatless menu — or at least introduce one vegetarian option — all while sticking with the green theme of the day. Fresh vegetables and leafy salads are naturally colorful, so you can introduce a few of these vibrant plates and make them appropriate for the holiday.

Food Network Magazine’s Green Bean and Egg Salad with Goat Cheese Dressing (pictured above) is a five-star pick that’s easy to make, and it’s packed with bright-green ingredients. Featuring tender potatoes and in-season green beans, plus a bed of mixed greens and juicy tomatoes, this good-for-you salad boasts a mix of textures and light, fresh flavors. Since raw red onions can be a bit powerful, Food Network Magazine recommends soaking them in cold water for a few minutes before adding them to the salad, so they lose some of their sharp bite. Round out the salad with hard-boiled eggs and a creamy mustard-horseradish dressing, made with tangy goat cheese and buttermilk.

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Infuse Your Grains

by in Food Network Magazine, March 17th, 2014

Pork with Rosemary PolentaNext time you’re making rice, grits or other grains, add some flavor to the cooking liquid. Throw in fresh herbs, dried chiles or a cinnamon stick and let steep a few minutes before adding the grains. Food Network Magazine used a rosemary sprig to infuse the polenta in this weeknight pork dinner (pictured above). If you’re using several ingredients, tie them together with kitchen twine or unwaxed floss so you can easily pull them out later.

Dressed to Souffle — Alton’s After-Show

by in Shows, March 16th, 2014

While many Cutthroat Kitchen sabotages may be downright evilicious, most are, at least in some way, related to the challenge dish in any given round, and they are often inspired by common ingredients, tools and processes used to make that plate. On tonight’s all-new episode, Alton took that idea one step further during the Round 3 souffle battle when he auctioned off what he deemed “a souffle suit,” an oversize, puffed-up outfit that would force a contestant to match the general qualities of a souffle: rounded and inflated.

Chef Millie ultimately found herself victim of the getup, and when judge Simon Majumdar learned of her unfortunate apparel, he told Alton on the host’s After-Show, “The fact that she was able to deliver anything is really remarkable.” Although he was impressed by her ability to cook while dressed up, he couldn’t excuse her dish, which was a sorry attempt at a souffle, as it was wholly without egg whites. “Chef Milly’s was so far away from being a souffle that I just couldn’t make the call any other way,” he explained to Alton of his decision to eliminate Chef Millie. Alton admitted, however, that no matter the outcome, “Chef Millie was an incredible sport” in the face of the sabotage.

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One-on-One with the Chopped Tournament of Stars Round 2 Winner

by in Shows, March 16th, 2014

Carnie ans LouOn tonight’s episode of Chopped Tournament of Stars, four former Rachael vs. Guy: Celebrity Cook-Off competitors entered the Chopped kitchen to take their chances with the mystery basket ingredients. Some sought redemption for not winning their RvG season, whereas others had something to prove to themselves. The winner of the round earned a spot in the finale, in which a $50,000 donation to charity and the title of Chopped champion await the Tournament of Stars champion. As veterans of Rachael vs. Guy, these celebrities are used to the pressure of competition, but not this kind. Find out who proved they have what it takes to win this time. FN Dish has the exclusive interview with the Round 2 winner.

Get the interview with the winner

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