Ever feel overwhelmed by the sheer volume of spices spilling from your cupboard? It seems that whenever you need a particular seasoning—from cumin to cardamom and basil to bay leaf—it finds its way to the far back, leaving you sorting through sc...
One of the very great pleasures of the last few years has been getting to know Geoffrey Zakarian better, both personally and professionally.
While we may disagree a lot on the show, I have always been hugely impressed with his culinary talents and can now state, for a fact, there is no more-entertaining person on the planet with whom to break bread off set.
As Iron Chef Zakarian prepares for another season of battles in Kitchen Stadium, I caught up with him (over a martini, of course) and demanded responses to these 10 probing questions.
Some of the mystery basket ingredients that get used on Chopped are pretty unusual, to say the least. But the culinary producers who come up with them don’t just draw them out of a hat — though sometimes it does seem that way! They take their time to decide on the ingredients, making sure the basket components are just right and actually manageable. FN Dish queried the culinary producers to find out the top 16 weirdest basket ingredients they’ve had on the show. The list of ingredients ranged from goat brains to gummy eggs over easy — almost no ingredient is off-limits.
Now it’s up to you, Chopped fans, to vote on the ingredient you think is the weirdest of them all in this four-round bracket tournament, which coincides with the new season of Chopped All-Stars.
It seems that spring is finally gracing us with its presence. Good thing we didn’t hold our breath, eh? In celebration of the season, bolt to your nearest farmers’ market — or produce section — for some fresh, fresh, fresh produce.
Here’s the catch: rather than zapping these veggies with heat, reach for a trusty kitchen tool instead: the mandoline. With its thin-slicing capabilities, this gadget converts veggies into some sensational no-cook sides. But be sure to watch yourself — this tool is seriously sharp. (Don’t have a mandoline? A standard vegetable peeler will work just fine too.)
Summer Squash Carpaccio by Food Network Magazine is vibrant and vital as we progress into the warmer months. Here ribbons of yellow squash and zucchini are thin but perky as they marinate in a simple lemon vinaigrette with herbs and grated pecorino.
Freekeh (pronounced free-kah), is an ancient grain that’s had new-found popularity lately. If you haven’t seen it on supermarket shelves or on the menu at your favorite restaurant, be on the lookout; you will soon.
What is Freekeh?
Next time you make burritos, try these construction tips.
1. Layer the fillings horizontally across the lower half of your tortilla (not the middle), starting with absorbent ingredients like rice. Put the cheese against something hot like meat or beans so it will melt.
2. Fold up the bottom of the tortilla and tuck it under the filling.
3. Fold in the two sides.
4. Tightly roll up the burrito.
(Photographs by Christopher Testani)
Every Tuesday, Justin Warner, winner of Food Network Star Season 8, is back remixing the Chopped All-Stars baskets as seen in the episode Sunday night in pure Justin Warner style: edgy, intense, passionate and full of wit. If you’ve ever watched an episode and found yourself yelling at the TV, “I would have made this and that instead!” then these are the posts for you.
by Justin Warner
Welcome to the second installment of Chopped All-Stars Rebel Remix. In the space below, you will find my woulda-shoulda-coulda of Sunday’s showdown. Just so you know, I give myself no more than 45 minutes to write these little posts. It gets pretty intense. I actually sweat, a little.
The chimichanga, or chimi as it’s affectionately termed in the Southwest, is a deep-fried burrito stuffed with meat, vegetables and spices. Once fried to perfection, chimichangas are often topped with cheese and served with a variety of condim...
Each month, thousands of Food Network Magazine readers submit clever names for the back page’s Name This Dish contest. Previous dishes include a stuffed cupcake (winning name: “Heart of the Batter“), a cheese puff tower (“Mount Chevrest“) and even a stuffed popover (“Puddin’ Pops“). In the March 2013 issue, we asked readers to dream up names for these cheese fries (pictured above). Some of our favorites were:
Web of Fries
In tonight’s new episode of Diners, Drive-Ins and Dives (9pm/8c), Guy’s favorites are completely homemade from coast to coast. In Manhattan, a real deal chef is crankin’ out homemade pretzels with a special beer cheese sauce. Heading north to Vancouver, Guy will visit a butcher shop turned bakery and diner that’s serving up standards like burgers and turkey pot pie. Back down to the West Coast in Santa Barbara, Calif., a family-run joint is making authentic Mexican food from scratch, like carnitas with red salsa and pozole with homemade tortillas.
But before Guy takes off, he’s heading out in a marathon of episodes that will having you craving Pancetta Bacon Pasta (yes, pancetta and bacon), Potato and Cheese Pan-Fried Pierogies, and BBQ Pulled Pork With Carolina Sauce.
Take the trip with him starting at 6pm/5c — follow along and bookmark the restaurants as he goes and try your hand at the recipes.
From north and south to east and west, Guy’s been everywhere. Next time you’re traveling, download the On the Road app or check out this map to find all of Guy’s Diners, Drive-Ins and Dives destinations.