Bakers’ Dozens: Raising the Bar

by in How-to, Recipes, March 25th, 2015

Pastries cut into bar-shaped pieces never really go out of style. When one food magazine writes a story about bars, every other food magazine fires back with its own take on these simple-yet-delicious bites of happiness. With a handful of recipes for crusts and toppings, you can easily make bar cookies completely interchangeable.

If you find a crust that you like, let’s say a shortbread crust, play around with the topping. Perhaps make a pecan, Key lime or lemon filling, or even a fudgy brownie bar, with an oatmeal brown butter crust.

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The All-Star Academy Chefs Reveal Their Most-Influential Culinary Mentors

by in Shows, March 25th, 2015

All-Star Academy mentorsOn All-Star Academy, Sundays at 9|8c, each team of home cooks is mentored by an expert Food Network chef. The four mentors pass on their culinary knowledge to their mentees, teaching them cooking skills, how to react to certain situations and how to deal with the pressures of time management. But the experts weren’t born with this knowledge; they too had to learn it from someone when they were first coming up in the ranks as professional chefs. Their mentors also had to teach them technique and how to find focus in the kitchen.

FN Dish recently caught up with the mentors of All-Star Academy to find out who those influencers were, what they learned from them and how they made a difference in their lives, personally and professionally. Alex Guarnaschelli, Bobby Flay, Curtis Stone and Michael Symon reveal their mentors, and you might be surprised to find out some have even shared the same mentor, or have been one another’s mentor.

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One Recipe, Two Meals: Pizza Rolls for the Kids and a Dressed-Up Pie for You

by in Family, Recipes, March 25th, 2015

Pizza Rolls for the Kids and a Dressed-Up Pie for YouPIZZA. It’s pretty much the one food that satisfies the entire world. Every single person on the planet. Every last human being, I tell you!

Don’t quote me on that.

What’s even better than an incredible pizza with gourmet toppings and loads of fresh cheese? Pizza ROLLS. Kind of like the ones you ate after school as a tot, but better! These are fluffier. These are cheesier. These have spinach in them so that you can say your kids ate a salad.

Oh, by the way, I’m Bev! I’m new. Does my hair look OK? I’m so, so excited to be here, starting a brand-new series on FN Dish! I’m going to be sharing two-part recipes with you, with the first part of each recipe being kid-friendly, and the second half being fit for grown-up faces. Strong enough for a man, but pH balanced for women.

Wait, that’s … hold on.

So my recipe today is obviously pizza. It starts off as homemade rolls for your littles, and then gets a little fancy face-lift for your adult mouth.

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Ina Garten and Bobby Flay Nominated for 2015 James Beard Foundation Awards

by in Food Network Chef, News, March 24th, 2015

Ina Garten and Bobby FlayThe James Beard Foundation announced the nominations for its 2015 awards Tuesday morning in a breakfast ceremony at the James Beard House in New York City. Food Network talent and shows are among the proud nominees for the prestigious awards, considered the Oscars of the food world, which honor culinary-industry leaders across 59 categories.

Ina Garten, who won the 2014 James Beard Foundation Award for Outstanding Personality/Host for her Food Network show Barefoot Contessa: Back to Basics, has been nominated again this year in that category for her work on the show. Her fellow nominees are Vivian Howard, host of A Chef’s Life on PBS, and Pete Evans, host of Moveable Feast with Fine Cooking, also on PBS.

Food Network’s Bobby Flay’s Barbecue Addiction, hosted by Bobby Flay and produced by Bobby Flay and Kim Martin, is nominated in the category of Television Program, in Studio or Fixed Location. The other nominees in that category are Martha Stewart’s Cooking School and Sara’s Weeknight Meals, which both air on PBS.

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Eggs-cellent News for Lazy Egg Lovers

by in News, March 24th, 2015

YowkYou know how sometimes you really want a boiled egg, but you’re just too lazy to cook one? Yeah, well, maybe not. But if that ever does happen to you, you’re now totally covered, thanks to a new product called Yowk.

Produced by the New Egg Company and just introduced at IFE 2015, which bills itself as the “U.K.’s largest food and drink event,” the Yowk is basically a boxed kit containing a “British free range and fully pasteurized” egg, a plastic egg cup, a packet of breadsticks (for dipping), salt and pepper, and a “spooth” (for spooning and shell-cracking), according to the product’s official website. Add hot water, wait five minutes, and voila – you’ve got your low-fat, high-protein snack, breakfast or lunch (aka your basic soft-boiled egg).

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Cutthroat Kitchen’s Most-Evilicious Chefs to Return in All-New Tournament

by in Shows, March 24th, 2015

Cutthroat Kitchen: EviliciousAll Cutthroat Kitchen chefs are notoriously diabolical — with their penchant for mind games and ease in doling out doom. But every once in a while we see a contestant who isn’t just a wicked-good competitor but rather a contender on a whole new level of evil. In the all-new upcoming tournament, Cutthroat Kitchen: Evilicious, these especially fierce fighters will take their places in the Cutthroat arena for a second round of battles and, of course, all-new opportunities to sabotage.

On Sunday, April 19 at 10|9c, the first round of this five-part tournament will kick off with four returning chefs. The winner from that heat, plus the victors from the next three matchups, will come together in a nail-biting tournament finale on Sunday, May 17 at 10|9c, and ultimately only one competitor will earn the title of Evilicious Champion. Since all 16 of the competing chefs have battled before, they’re no strangers to the hilariously awful tests they’ll face in the name of sabotage. In fact, they relish in the chaos — especially when they’re responsible for creating it for others.

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From Side Dish to Main Event: 5 Times Salad Proved It’s the Star of the Meal

by in Recipes, March 24th, 2015

BLT Sandwich SaladForget everything you know to be true about tiny plates of overdressed lettuce — those are side salads, and perhaps boring ones at that. Loaded with fresh flavors, colorful ingredients, and plenty of crunchy and cheesy textures, these over-the-top salad recipes will bring greens out of the shadows and into the shining role of entree. Get Food Network’s best-ever main dish salads below — each is a hearty, satisfying meal worthy of the spotlight.

5. Chef’s Salad — A trio of deli meats, plus buttery Swiss cheese, cool avocado and juicy cherry tomatoes beef up a classic base of greens, which you can toss with a topping of your choice. How about shallot vinaigrette or blue cheese dressing?

4. Farro and Kale Salad — “It’s got a nutty texture and flavor to it,” Giada De Laurentiis says of the Italian grain she pairs with kale in her warm, citrus-dressed salad. For extra richness, she mixes crumbled goat cheese into this easy salad just before serving.

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Bake Your Heart Out for a Sweet Cause

by in Events, March 24th, 2015

Bake Sale for No Kid HungryIf fans’ support for Kids Baking Championship, Duff Till Dawn and Holiday Baking Championship are any indication, many a Food Network viewer has a sweet tooth. This spring, Share Our Strength is giving fans the opportunity to bake their hearts out for a worthy cause: their annual Bake Sale for No Kid Hungry. Now in its 13th year, this annual nationwide fundraiser has raised more than $10 million to help end childhood hunger in America, and so far more than 1.4 million people from coast to coast have participated in selling their sweetest treats.

This year’s challenge weekend is from April 17 through 19, and while bakers are encouraged to host their sales on those days in an effort to blanket the country in bake sales all at once, they can be held anywhere at any time. As you look ahead to spring, consider setting up shop with your most-decadent desserts for sale outside a supermarket, at your local town’s festival, or at your school or workplace. Each baker who raises at least $1,000 will be inducted into the Bake Sale Rock Star Club.

For more details and to sign up to host a bake sale, visit here.

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Take Our Burger Survey and Enter to Win a $500 Gift Card to the Food Network Store

by in Contests, Food Network Magazine, March 23rd, 2015

Food Network Magazine wants to know what you think makes the perfect hamburger. These days there are plenty of meat substitutes and crazy bun alternatives, but for this survey, think classic beef patty — the kind you grill at a cookout or order at the diner. Vote in the polls below to share your official burger opinions.

After you take the burger survey, enter to win a $500 gift card to the Food Network Store by leaving a comment with your most-favorite burger topping or condiment. You can shop the Food Network Store anytime, but one lucky, randomly selected winner will receive a $500 gift card to enjoy the shopping experience of a lifetime at the Food Network Store.

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Egg Salad Sandwich with Avocado and Watercress — Meatless Monday

by in Recipes, March 23rd, 2015

Egg Salad Sandwich with Avocado and WatercressNo matter if you eat lunch at your kitchen table at home or at your desk at work, the key to enjoying your midday meal is embracing variety, especially when you’re cooking meatless meals. From salads and sandwiches to microwaved dinner leftovers, just a few tweaks to your usual standbys can create an all-new meal, like Tyler Florence did in his next-level egg salad sandwich.

Remember the gooey egg salad sandwiches you used to find in your lunchbox, those smushed between two slices of mushy bread? Tyler’s version is nothing like those. He starts his Egg Salad Sandwich with Avocado and Watercress (pictured above) by just roughly mashing hard-boiled eggs, not pulverizing them into a too-soft smash, before adding a few dollops of mayonnaise and Dijon for added richness and subtle tang. By building this sandwich on toasted whole-grain bread, Tyler guarantees a welcome crunch in the sandwich, which he layers with cool avocado and, in place of traditional lettuce, fresh watercress. If you’ve never before cooked with watercress, give it a try the next time you’re at the store; this leafy green is a tad bitter, so it’s a go-to for offsetting the creaminess of the eggs and avocado.

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