by Kitty Greenwald in Uncategorized, March 12th, 2014
by Amy Reiter in News, March 11th, 2014
At the multiple Middle Eastern eateries Einat Admony owns in lower Manhattan — the restaurant Balaboosta as well as the Taïm falafel franchise — the chef pays homage to her upbringing with remarkable care. Not only does she skillfully p...
by Sara Levine in Events, View All Posts, March 11th, 2014
The food press is chewing over Cronut® creator and New York Pastry Chef Dominique Ansel’s latest edible mash-up, Chocolate Chip Cookie Milk Shots, which he revealed last week on Instagram and debuted as a midnight snack at South by Southwest.
Some tastemakers have avidly devoured the idea of crispy cookie shot-glass-size cups with dollops of dairy in their hollow insides. The Huffington Post said Ansel had “managed to capture everything comforting about childhood and adulthood all at once.”
by Kelly Lanza, Oh So Beautiful Paper in Product Reviews, March 11th, 2014
As The Great Food Truck Race has shown us, food trucks now roam the streets in small towns and big cities across the country. Austin was at the forefront of this trend — some of the best food in town, from barbecue to tacos to doughnuts, can be found at food trailers parked around the city. Top Austin chefs like James Beard award-winner Paul Qui operate trailers, so you don’t have to shell out much cash to sample their acclaimed fare.
For Austin’s massive South by Southwest festival and conference, Chef Qui curated a group of trucks to set up shop near the Convention Center in a trailer park of sorts called SouthBites. We took advantage of every opportunity to grab a bite at this outdoor food hall, and here are five of our favorite dishes. You don’t need a festival badge to try them — SouthBites is open to all, and the trucks are parked in different areas of the city year-round. Read more
by Amy Chaplin in Uncategorized, March 11th, 2014
Making a menu for the week saves money and keeps mealtime organized. Of course it’s always much easier to get motivated to plan and organize when you have something pretty to do it with (like the ones above from Laura Drayton Creative) . Here are a few of our favorite menu planners to make getting dinner on the table a breeze.
by Food Network Kitchens in Food Network Magazine, March 11th, 2014
Steamed vegetables absorb flavors more readily than their raw counterparts, making them ideal for lively dressings and marinades. They also create a substantial base for tasty cool-weather salads.
Here, steamed carrots get a lively lift from a combi...
by Joseph Erdos in Shows, March 10th, 2014
Take a tip from the restaurant world and top your pasta with a dollop of ricotta instead of the usual Parmesan. It adds a creamy texture and a slightly sweet flavor — perfect with a tomato-based sauce, like Food Network Magazine’s Penne with Eggplant Sauce (pictured above). Look for fresh ricotta at the market: It’s extra soft and rich.
by Joseph Erdos in Shows, March 10th, 2014
On 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.
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
by Sara Levine in Recipes, March 10th, 2014
On 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.
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
by Maria Russo in Shows, March 10th, 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.
Cheese is the ultimate comfort food for many of us, so our mashed-up dishes this week highlight this super-satisfying ingredient. Read more
Whether for an after-school treat, late-day pick-me-up or just-because indulgence, beloved snack foods like Twinkies, potato chips, doughnuts and Goldfish crackers are timeless munchies that can curb cravings in a flash. While you surely have images of noshing on these bites as a child — or just recently — you’re going to see them in an all-new light on the upcoming series Rewrapped.
Hosted by Rachael vs. Guy: Celebrity Cook-Off and Chopped All-Stars alum Joey Fatone, Rewrapped, premiering Monday, April 21 at 8|7c, will celebrate these tried-and-true comfort foods — and put a competitive spin on them. With limited time to cook in Round 1, three competitors will have to re-create the chosen snack of the day for a panel of discerning food folks and snack-brand experts. The goal is to make their version resemble the original as much as possible in areas like taste, texture and appearance in order to earn points they can carry into Round 2. It’s then a matter of reinvention, as the rivals must use the packaged good to devise a dish all their own. From savory takes on a traditional sweet treat to next-level dessert plates and almost everything in between, competitors will have to deliver on creativity above all else if they want to wow permanent judge Marc Summers, the host of Food Network’s Unwrapped, plus the other evaluators. In the end, however, only one will have earned enough points to claim lasting glory and, best of all, a lifetime supply of their challenge snack.