by Maria Russo in Community, Shows, February 28th, 2014
by Jason Machowsky, February 28th, 2014
As you cozy up on the couch with your morning cup of joe and prepare to take in an all-new episode of The Kitchen on Saturday (at 11a|10c), log on to Twitter and follow @FoodNetwork, as there will be a very special guest sending out tweets that morning. The Kitchen’s own Marcela Valladolid is taking over Food Network’s account for the run of the show that day, sharing her insider perspective on filming as well as behind-the-scenes commentary.
The focus of this Saturday’s episode is on questions that you, the fans, have asked, and it will be up to the co-hosts to answer them on air in the form of easy-to-make recipes and go-to tips. With Marcela at the keyboard on Twitter this weekend, however, you can likely expect to find a few additional ideas, as she may be dishing out her own tried-and-true strategies for quick-fix meals and cooking for kids. Do you have a question for Marcela? Tweet it @FoodNetwork, and perhaps she’ll answer it online.
by Joseph Erdos in Shows, February 28th, 2014
A staple of Middle Eastern cuisine, hummus is creamy, endlessly customizable and packed with nutrients, including healthy fats, fiber and protein. If you love hummus already, there are countless tasty new iterations you can try. And if you’re ...
by Toby Amidor, February 27th, 2014
This weekend, watch all new episodes from Ree, Trisha, Jeff, Giada and Ina. Ree is cooking up a breakfast for her brother Mike. Then Trisha gets in the kitchen and the gym with two Olympic gymnasts. On Sandwich King, Jeff reinvents classic steak sandwiches. Then Giada cooks grown-up versions of popular childhood recipes. And Ina is hosting a cocktail party for a fundraiser.
On Saturday, watch an all-new episode of The Kitchen, where the hosts answer viewers’ questions. Also Kelsey Nixon stops by to talk about her new book Kitchen Confidence, a copy of which will be given away tomorrow on FN Dish. On Sunday, watch a brand-new Food Court Wars, a Las Vegas-themed Iron Chef America with Chef Flay facing challenger Chef Angelo Sosa and a new episode of Cutthroat Kitchen.
by Maria Russo in Food Network Chef, February 27th, 2014
The nutrition label currently on packaged food (above left) has been in place since the early 1990s. But earlier this year, the FDA announced that the Nutrition Facts label would be undergoing a makeover. This morning, the agency released details of...
by Allison Milam in Recipes, February 27th, 2014
It’s Thursday, and while that means everyone is just one day away from the weekend, it also means it’s time to throw back — to an earlier period in Food Network’s history. Check back on FN Dish every Thursday to find the latest #tbt of your favorite chefs and get a retro look at their earliest days on TV.
Although Marc Forgione may now be considered a long-standing member of the Chairman’s team of Iron Chefs, this famed New York-based chef was appointed to the esteemed position only three years ago. He beat out rival competitors from around the nation on The Next Iron Chef: Season 3, ultimately impressing the Chairman and a panel of judges so much so that he earned the most-coveted title in the industry.
Before he entered Kitchen Stadium, Marc had been cooking professionally for years, and although his father is a renowned master of American cuisine, he sought out his own hands-on training in eateries both domestic and abroad. Today he’s known equally for his fierce culinary prowess in culinary competitions as well as for his multiple restaurants in New York City and New Jersey. Just last year FN Dish caught up with Marc to tour his latest project, a Manhattan outpost of Atlantic City’s American Cut, and he said, “Our goal from the get-go was to bring steakhouses ‘back to their glory.'”
by Sara Reistad-Long, February 27th, 2014
Every stage of the cookie-baking process — from licking the batter to succumbing to seconds — is therapeutic. Just as soon as you slide them from the pan, any kind of work-, traffic- or weather-induced woe will meet its end. But let’s be realistic; cookie comfort isn’t one-size-fits-all. You may need to bake up some solid recipes for old-school classics, or try your hand at new creations you might not have considered. All that’s left is a non-negotiable glass of cold milk, since cookies are simply better when they’re dunked.
A no-fail recipe for Chocolate Chip Cookies is vital for any baker. Consider this easy, versatile dough a jumping-off place; whatever you add beyond chocolate chips is up to you. For those who prefer these classics with a crunch, Crispy Chocolate Chip Cookies are baked until just brown around the edges.
by Dana Angelo White, February 27th, 2014
In this week’s news: Michelle Obama stumps for kale and more, while the dairy industry shelves its Got Milk campaign; obesity rates for young kids nosedive; and researchers show why Tetris might be good for your waistline.
Kale in the Green Ro...
by Food Network Kitchen in Food Network Magazine, How-to, February 27th, 2014
Reaching for a more wholesome cookie seems like a smart choice, but do these seemingly healthier brands pass the test for nutrition and flavor? Healthy Eats did a Taste Test to find out.
Each brand of cookie was rated on a 5-point scale...
by Joseph Erdos in Recipes, Shows, February 26th, 2014
Bacon is much easier to chop when it’s cold. Keep a stash in the freezer for weeknight meals — separate from the strips you use for breakfast — then just slice and dice straight from the freezer. If you need to separate the strips, microwave on defrost just until you can pull them apart.
For this week’s Chopped Dinner Challenge, the chefs of Food Network Kitchen chose to feature the basket ingredient acai juice. The goal of this challenge was to use the juice of the antioxidant-packed South American berry to its full advantage, for its color and distinctive flavor. This recipe for Bratwursts with Sweet-and-Sour Cabbage uses the acai juice as the braising liquid instead of water or broth. By doing so, the juice not only lends a gorgeous purple hue, it also adds sweetness and earthiness that elevates this classic comfort food. Your family will love the eye-catching appeal and flavor of this dish.