Celebrated chefs from around the country have entered Season 4 of the Chopped All-Stars tournament for a chance to walk away victorious. For many it’s not their first time setting foot in the hallowed kitchen, but for others it’s their first attempt at cooking with and transforming mystery basket ingredients. On the line is the largest prize yet, $75,000 for charity. In Part 3 Antonia Lofaso, Cat Cora, Marcel Vigneron and Michael Psilakis brought their best game to the competition, but in the end it all came down to the one who best dealt with the baskets. FN Dish has the exclusive interview with the Part 3 winner.
Here’s a cool concept: Israeli wine company Carmel Wineries, looking to capture the attention of the Instagram food-porn-posting generation, is sponsoring a strong of photo-courting fancy dinners called Foodography (no relation to Cooking Channel’s Foodography).
At the events, diners — initially members of Israel’s food media elite (chefs, bloggers, journalists, critics), though now open to those willing to pay $155/hour — are treated to a series of photogenic dishes, created by Chef Meir Adoni of Tel Aviv’s Catit restaurant group, at a five-course meal. Each dish was designed around “the color and concept of red wine,” according to PSFK.
You watch their shows and cook their recipes. You may even fancy yourself a would-be friend of some of your favorite chefs. But have you ever wondered which among them is your kindred spirit in the kitchen and out? From Bobby Flay's signature use of ...
There’s no wrong way to make peanut butter pie, just different ways.
Make a chocolate cookie crust with crushed chocolate sandwich cookies (like Oreos) and melted butter. You can use a food processor to crush the cookies, but if you don’t have one, or have one but don’t feel like lugging it out of the pantry, put the cookies in a resealable plastic bag, let the air out before sealing, and crush the cookies using a rolling pin or a large can.
Those of you familiar with Food Network Star Season 8 winner Justin Warner know that the self-taught cook and popular Brooklyn restaurant owner has some seriously creative ideas when it comes to food. In the all-new Food Network Web series Foodie Call, Justin meets with culinary pros to chat about their hot-topic specialty foods, then wows each of them by coming up with entirely new ways to use the ingredient in a dish.
In the most-recent episode, Justin meets with Nicole Baum of Gotham Greens, an agriculture organization that designs, builds and operates commercial-scale greenhouse facilities in urban areas for fresh vegetable production. Nicole brings over some basil that has been grown down the street from Do or Dine, and Justin decides to give the classic caprese salad an even more summery twist. He turns that basil into a refreshing sorbet and serves it alongside tomatoes, mozzarella balls and a balsamic- and booze-infused basil seed “caviar.”
Nighttime food cravings? We have all been there — those moments when you’re burning the midnight oil trying to finish a project or watching a little late-night TV and all of a sudden can’t get the thought of a big bowl of ice cream or dish of salty snacks out of your mind, no matter what you do. It’s like a crazy itch that sneaks up on you, demanding to be scratched.
Turns out, there may be a biological underpinning for those after-hours food obsessions.
A study recently published in the journal Brain Imaging and Behavior used brain scans and pictures of both high-energy and low-energy foods to track how participants’ neural responses to the food images differed depending on the time of day, measuring them in the morning and at night. The study, conducted by researchers at Brigham Young University, examined both hunger and preoccupation with food.
As a chef, my biggest inspiration is my mom, so what better way to show her my appreciation than to cook for her on Mother’s Day? I’m on the road right now, Mom, but when I get back, I got a treat for you!
This week on Spring Baking Championship we asked all the bakers to bake for their moms. The first thing they had to make was something yummy using coffee and cream. I loved this challenge. I’m not a daily coffee drinker, but I love the flavor of coffee and I frequently try to use coffee desserts when writing menus. Here’s a fun fact: Coffee is to chocolate like salt is to beef. A little bit of coffee in a chocolate dessert will really make those chocolate flavors stand out without tasting like coffee. Try it next time you are baking a chocolate cake; you’ll be amazed. Now onto the competition.
If your first thought upon reading the title of this post had anything to do with chips or taco shells, you’re not alone. Yes, tortillas come in corn and flour varieties, and they can be fried into crisp, dip-ready chips. But the tortilla pictured above isn’t a wrap or a chip at all. This tortilla — a traditional Spanish dish — is a savory baked pie, of sorts, with a base of hearty potatoes.
Featured in Food Network Magazine, this easy-to-make dish is ideal for both brunch and lunch. It features thinly sliced potatoes, which are first sauteed with onions so they turn out tender. Before baking, the potatoes are combined with beaten eggs, which helps to bind the spuds as they cook and ensures they can be sliced into even wedges upon serving. Since the tortilla moves from the stove to the oven within minutes, be sure to start the process in an ovenproof skillet — using just a single pan will help to build the flavors. For a welcome burst of freshness, serve the golden-brown tortilla with a simple but bold lemon-laced salad of fragrant parsley and sweet piquillo peppers.