Easter Egg Safety

by , March 27th, 2013

Easter eggs
Easter wouldn’t be complete without brightly-colored eggs and a full out egg hunt. But who wants to ruin the festivities with spoiled eggs?

Food Safety Basics
Eggs are considered a potentially hazardous food that may cause illness if theyR...

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Out With the Old. In With the New. — Sensational Sides

by in Recipes, March 27th, 2013

Lemon-Herb Rice SaladYou’ve heard it all before: Spring is a time for change. It’s a time when we kick off our puffy down coats and swing our windows wide open. It’s also a time when our diets change for the better. But before getting carried away with all the green-as-can-be produce you can get your hands on, use this first stage of the season for some serious spring cleaning, with a special emphasis on that pantry of yours.

This week, Food Network’s combining forgotten pantry items with the freshness of spring produce. Together, these two elements create bright and budget-friendly side dishes.

Those cardboard boxes of pasta sure stock up in the shadowy depths of your pantry. Get that stuff boiled by making one of these spring-forward pasta dishes. Serve Food Network Magazine’s Spaghetti With Snap Peas and Prosciutto alongside a nice chicken breast. Or try Pasta Salad With Asparagus, Corn and Sun-Dried Tomatoes by Food Network Magazine as a cold side for a spring picnic.

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Vote: Who Do You Want to Win Worst Cooks in America?

by in Shows, March 27th, 2013

Rasheeda Brown and Alina BolshakovaNo longer two of the Worst Cooks in America, Rasheeda Brown and Alina Bolshakova have survived six weeks of Worst Cooks Boot Camp and are now armed with the knife skills, kitchen techniques and culinary confidence needed to cook a restaurant-quality meal for three professional-chef icons. Both recruits have endured their shares of struggles in the competition, falling short in several challenges, but they’ve proved themselves worthy of the chance to represent their mentors in front of the judges’ panel. Come Sunday night, one of them will earn $25,000, as well as exclusive bragging rights for her chef, but not before competing in the ultimate finale cook-off, complete with the demands of a multi-course meal and rigid time constraints.

When Rasheeda and Alina are cooking for Boot Camp glory on Sunday, who will you be rooting for? Are you hoping that Chef Anne‘s Rasheeda takes the crown and earns her mentor a fourth-straight victory, or do you think it’s time for Chef Bobby to enjoy a win and Alina to best her competitor? Should the Red Team’s Rock Star Rasheeda take home the prize, or should the mad scientist on the Blue Team collect the triumph? Cast your fan vote below to tell us who you want to win Worst Cooks in America.

Vote for who you want to win

11 Things You Didn’t Know About Elizabeth Falkner — Chopped All-Stars

by in Shows, March 26th, 2013

Elizabeth FalknerFN Dish is counting down to the season 3 premiere of Chopped All-Stars by introducing a competitor every day. Sixteen competitors including Food Network and Cooking Channel talent, renowned chefs, Chopped judges and celebrities are competing for a chance to win the title of All-Stars champion and a $50,000 donation to charity. Watch the premiere on Sunday, April 7, at 9pm/8c and keep coming back to FN Dish for exclusive interviews and behind-the-scenes previews.

Elizabeth Falkner first wowed the culinary world with her desserts before turning her attention to savory dishes. She has competed on Iron Chef America, The Next Iron Chef: Super Chefs and recently, The Next Iron Chef: Redemption. Elizabeth previously ran her pastry shop, Citizen Cake, and restaurant, Orson, in San Francisco before relocating to Brooklyn to open her new Southern Italian restaurant, Krescendo. But there’s a lot you don’t know about Elizabeth — for example, she hates really sweet desserts. And if she weren’t a chef, she would probably have been a superhero. You’ll have to watch to find out whether she uses any special powers in the Chopped kitchen. Find out more about Elizabeth in her Q&A below.

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Best 5 Ham Recipes for Easter

by in Recipes, March 26th, 2013

tangerine-glazed hamServing a beautiful baked ham for Easter is a percect way to celebrate the holiday (that is, unless you’re going for something different this year). And the best part about a ham, whether its bone-in or spiral-cut, is that it can easily be adapted to suit your family’s tastes. Like it sweeter? More savory? No problem. Food Network has its five most searched-for ham recipes below — each recipe is a bit different to meet your needs this holiday. You’ll find recipes from the Neelys, Ina Garten, Paula Deen, Tyler Florence and Food Network Magazine. One recipe even offers four additional glaze recipes, perfect for the family that wants to try something unique like an Asian-inspired glaze. Any of these recipes are sure to please at your holiday gathering. And don’t forget the rest of the meal — for more recipes and ideas, check out Food Network’s Easter Central.

5. Honey Baked Ham — This ham recipe from the Neelys features a simple glaze of honey, brown sugar and red pepper flakes and cayenne pepper for a bit of kick.

4. Old-Fashioned Holiday Glazed Ham — Paula Deen’s recipe for ham makes quite the holiday showstopper. The ham is decorated with pineapple rings and maraschino cherries held in place by whole cloves. A glaze made from pineapple juice, brown sugar and yellow mustard adds a nice tangy flavor.

Get the top three recipes

Know Your Conversions

by in Food Network Magazine, March 26th, 2013

measuring cup

Hot Tips for Cooking With Cheese From Food Network Kitchens’ Katherine Alford:

When a recipe calls for grated cheese, you might not always know how big a block you should buy. The texture of the cheese makes all the difference, but as a general rule, 3 to 4 ounces whole yields 1 cup grated. To measure grated cheese, put it in a dry measuring cup and tap it against the counter; don’t pack it firmly.

(Photograph by Marko Metzinger/Studio D)

How to Host a Large Party: Tips and Ideas From Restaurant Chefs

by in Events, How-to, March 26th, 2013

Sunday Supper at Chelsea MarketWhile you may have mastered the art of preparing dinner for your immediate family, have you learned the secrets to entertaining a crowd of partygoers at home? Shopping and cooking for, as well as serving, a meal at a big-bash party invites questions and challenges that you may not face when planning everyday eats and drinks: What are some go-to dishes that will please a diverse group of guests? How much food is needed to feed everyone? What’s the best way to serve multiple courses?

No one can answer these questions better than restaurant chefs, those who’ve made a career out of cooking for large groups of people and who know the ins and outs of preparing to host a crowd. Elizabeth Karmel, owner and executive chef of Hill Country, Elizabeth Falkner, owner and executive chef at Krescendo and a two-time competitor on The Next Iron Chef, and Hedy Goldsmith, executive pastry chef at Michael’s Genuine Food & Drink in Miami, Fla., showed off their exemplary party-throwing skills in New York City last weekend at the fifth annual Sunday Supper at Chelsea Market, supporting the James Beard Foundation‘s Scholarship for Fulton Youth of the Future and Wellness in the Schools. Together with more than a dozen of their chef colleagues, these ladies cooked a six-course feast for nearly 300 people that included such deliciously inspired bites as caponata with creamy burrata, pasta with sweet onions, tender jumbo prawns and pear crostata.

FN Dish was on hand not only to see the orchestra that’s needed to successfully pull off an event of that magnitude but also to find out from Chefs Karmel, Falkner and Goldsmith how home cooks can utilize similar tricks and techniques when entertaining on a smaller scale.

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Where the Locals Go, Comfort Food Classics and Funky Joints on Triple D Tonight

by in Food Network Chef, Shows, March 25th, 2013

Guy Fieri - Singaporean Food TruckIn tonight’s new episode of Diners, Drive-Ins and Dives (10pm/9c), Guy’s digging into dishes with a personal connection. In Toronto he’ll visit a Jewish deli smoking meats and knishes the old-school way. And in Los Angeles, he’ll hop aboard a funky food truck infusing Singaporean flavors into their chili crab cakes and lamb burgers.

But before Guy takes off, he’s heading out in a marathon of episodes that will suffice any carbohydrate craving your heart desires, with dishes like lasagna Bolognese, pasta carbonara, barbecue spaghetti, and lobster mac and cheese. Beyond pasta, get recipes for Baked Lemonade Pork Chops, Chicken and Dumplings and Sweet Potato Souffle.

Take the trip with him starting at 6:30pm/ 5:30c — follow along and bookmark the restaurants as he goes, then try your hand at the recipes.

Go behind the scenes with Guy Fieri