by Maria Russo in Shows, April 2nd, 2013
by Robin Miller, April 2nd, 2013
No strangers to the uncommon, unusual ingredients that make their way into mystery baskets, Chopped judges have tasted myriad plates of eccentric eats after more than 14 seasons of competition, but they rarely are able to cook with those ingredients for themselves. That is, until now.
In Chopped After Hours, an all-new series on FoodNetwork.com, the panel is taking over the kitchen. For the first time, the judges are trying their hands at identical combinations of ingredients that have sent home chef competitors. They’ll cook against the clock in the same amount of time as traditional contestants, but among these friends and colleagues there will be as much eating, drinking and playful joking happening at each station as there is high-quality food preparation. None of the judges will settle for creating anything less than masterful meals, but they know well how to balance work and play — and will surely make time for a cocktail or two and even subject their fellow judges to a few hilariously timed interruptions.
by FN Dish Editor in News, April 2nd, 2013
A taquito (pronounced ta-kito) is a rolled up, filled tortilla that’s deep-fried until golden brown and crisp. In the classic Mexican dish, also known as a flauta, the tortilla is typically corn and the filling is beef or chicken. Taquitos are...
by Maria Russo in Food Network Chef, Shows, April 1st, 2013
Notice something different on Food Network this morning? Today, Food Network and Cooking Channel are participating in the Autism Speaks: Light It Up Blue campaign, an annual global initiative that raises awareness about the growing public health concern that is autism. That means we’re taking our logos you see on television and turning them blue for a day.
Autism Awareness Day has partners in 180 cities and 35 countries around the world — they’ll all turn iconic landmarks blue for the day, including New York City’s Empire State Building, Egypt’s Great Pyramids and Sydney’s Opera House.
Food Network invites you to Light It Up Blue today: find out how here.
by Joseph Erdos in Shows, April 1st, 2013
If you’ve ever written to Guy with suggestions for Triple D-worthy restaurants in your neighborhood, know that he’s been paying attention and wants to visit the area standbys that you love most.
During tonight’s marathon of Diners, Drive-Ins and Dives episodes, Guy sets off to discover some of the local favorites that you, the fans, have recommended to him. He’s off to Eischen’s Bar & Grill in Oklahoma first to taste their decades-old fried chicken recipe, then travels to Kenny and Ziggy’s, a Houston deli that’s making corned beef and traditional Jewish comfort food just like they do in New York City.
Later, Guy finds the best of the best in Basque, Salvadorian and Spanish fare — all without leaving the country — with tastes of oxtail stew, tomato-chile pork and spiced tasso at spots from Florida all the way to California. He then sets off on a Hawaiian adventure to sample Windy City-style hot dogs on the island of Oahu before partaking in a luau that’s special to locals.
Join Guy on his coast-to-coast journey starting at 6pm/5c — follow along and bookmark the restaurants as he goes, and then try your hand at the recipes.
Go on set with Guy
by Maria Russo in Recipes, April 1st, 2013
You’ve seen them judge the competition, battle for the title of All-Stars champion and compete in a friendly game with colleagues on After Hours, but there’s a lot you don’t know about the judges of Chopped. Here’s your chance to get to know the nine people behind the Chopping Block.
Scott Conant is well known for his Italian restaurant, Scarpetta, in New York City. In 2010 he opened additional locations in Toronto, Beverly Hills and Las Vegas. Many people know Scott as the finicky judge who hates onions on Chopped, but there’s more to this chef than meets the eye. Besides cooking professionally, Scott loves to cook with his 3-year-old daughter. If given the choice, he’d rather eat his mom’s cooking over a fancy meal for his last supper. Find out more about Scott in his Q&A below.
by Dana Angelo White, April 1st, 2013
Although many shy away from tofu on account of its potentially bland taste and at once soft but firm texture, this soybean-based product is a staple in vegetarian cooking and offers meaty substance in ways that vegetables cannot. It indeed has a somewhat plain flavor on its own, but since it’s rarely eaten like that — without having been transformed by sauces or spices — it deserves a chance to shine in meals for non-meat-eaters and carnivores alike. Just like the everyday chicken breast, tofu too is a blank culinary canvas that can easily adopt the bold, full flavors that come from marinating, grilling and sauteing with any number of your favorite ingredients, including barbecue and soy sauces, garlic and curry. By cooking tofu with tastes you already know and enjoy, you can be sure that you’ll appreciate its taste and place in the dish as well.
In its top-rated recipe for Tofu Parmesan Subs (pictured above), Food Network Magazine swapped in slices of tofu for traditional eggplant or chicken, coating each piece in a cheesy breadcrumb crust and sauteing it until deliciously crispy and golden brown. Layer the tofu between a garlic-tomato sauce and creamy mozzarella cheese on Italian bread and finish each sandwich with baby spinach for a satisfying meal that’s ready to eat in only 35 minutes.
by Mallory Viscardi in Community, Shows, April 1st, 2013
These foods all sound healthy, but don’t be fooled — they may not be as healthy as they seem.
Don’t be duped into choosing “ground turkey” as a leaner alternative to ground beef. The truly leaner choice is...
by Janel Ovrut Funk, April 1st, 2013
Food fans will have a chance to chat with the people who are really in the hot seat on this season of Chopped All-Stars: the judges. Join us on the Chopped Facebook page and ask Alex (who will also be competing), Chris, Geoffrey, Marcus and even Ted the questions you’ve always wanted them to answer.
- Chris Santos will be chatting on Fri., April 5, at 12:30pm/11:30c
- Alex Guarnaschelli will be chatting on Tues., April 9, at 12pm/11c (Read highlights from Alex’s chat here)
- Aarón Sánchez will be chatting on Wed., April 24, at 11am/10c (Read highlight’s from Aarón’s chat here)
- Geoffrey Zakarian will be chatting on Tues., April 30, at 12pm/11c
- Ted Allen will be chatting on Fri., May 3, at 2pm/1c
by Joseph Erdos in Recipes, April 1st, 2013
Perhaps you’ve seen this quote floating around on Facebook or Pinterest boards: “If you keep good food in your fridge, you will eat good food.” –Erick McAdams.
I couldn’t agree more. I always say a healthy diet starts in th...
So it’s the day after Easter and you look in your fridge to see half a baked ham and a bunch of hard-boiled eggs (maybe even colored ones) and you think: What am I going to do with all these holiday leftovers? Luckily Food Network has some great ideas for using them up, helping you take the rut out of leftover food.
But these aren’t your average hash and deviled egg recipes. Here you’ll find a hearty lentil soup with ham (pictured above), jambalaya with ham and eggs, salmon salad with crumbled hard-boiled eggs and even Scotch eggs. If you don’t know what that last one is, you’ll have to read on to find out.
Get all 10 leftover Easter ham and egg recipes