Let’s face it: A store-bought snack bar is usually just a distant cousin of the candy bar. You know, the long-lost relative with a crunchier-than-thou attitude that’s really just covering a host of insecurities about all that refined sug...
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.
While contestants, guest judges and mystery ingredients may come and go in the Chopped kitchen, Ted Allen is reliably present, having been a fixture of the show since its very first season premiered in 2009. The long-standing host knows the competition like few others and has delivered fateful elimination results to some of the most-famed chefs in battle.
For this week’s Chopped Dinner Challenge, the chefs of Food Network Kitchen chose to feature the basket ingredient T-bone steaks. The goal of this challenge was to elevate average steaks with as much flavor as possible. Taking a cue from a classic Caesar salad, this recipe for Caesar T-Bone Steak with Stout Pan Sauce uses garlic and anchovies as a rub to bring umami flavor to the steaks. In addition, roasted fingerling potatoes and stout beer sauce round out the dish to make a complete meal that’s packed with punch. Serve these steaks for a special weekend dinner with friends and family.
A tried-and-true classic that you’ve likely been enjoying for decades, beef stroganoff is a comfort food favorite that’s rich, creamy and satisfying. The secret to a successful stroganoff is letting the dish develop as much flavor as possible, which is why most recipes suggest cooking it on a low temperature for a long time. After a while, the mushroom sauce will develop full, robust flavors and the meat will break down and become deliciously tender. And because stroganoff is most often served alongside noodles, it’s a go-to dish if you’re looking to stretch your beef purchase. Check out Food Network’s top-five beef stroganoff recipes below to find traditional and contemporary takes on this timeless dish that’s ideal for a hearty Sunday supper.
5. Skillet Hamburger Stroganoff — Try swapping lean ground beef in place of traditional sirloin or chuck roast, and opt for low-fat sour cream and enriched pasta to offer a lighter take on traditional stroganoff without sacrificing the taste or texture of the classic meal.
4. 5 Ingredient Beef Stroganoff — The beef in this recipe is sliced thinly, so the dish takes only 30 quick minutes to prepare from start to finish. Just sear it first, then simmer the sirloin in a meaty combination of onions and beef stock, and finish with sour cream for richness.
Leave the winter chill behind and take a trip down South to the South Beach Wine & Food Festival. FN Dish will be at the festival all weekend long chowing down on grub with Food Network stars Rachael Ray, Giada De Laurentiis, Trisha Yearwood, Michael Symon, Robert Irvine, Alex Guarnaschelli and more.
Want to join us? You can find our editors covering the following events throughout the 4-day festival.
If you can’t make it to the festival this year, tune into FN Dish for our coverage all weekend long, including exclusive videos.
Thursday, February 20
The Q hosted by Michael Symon
Bella Cucina: A Dinner Hosted by Alex Guarnaschelli with Dena Marino
East “Meats” West Dinner hosted by Michael Mina and Marc Forgione
1. Canola Oil
The high smoking point of this neutral-tasting oil makes it your best bet for dishes like fried chicken or french fries. It’s also handy when making homemade mayonnaise.
2. Coconut Oil (Unrefined)
This trendy oil is praised as an all-natural vegan butter substitute. Use it for baking or quick sauteing, because of its low smoking point; use it as a spread for a hint of coconut flavor.
3. Corn Oil
This mild-flavored oil is inexpensive to produce and has a high smoking point for deep-frying but it’s refined, which means it is stripped of most nutrients.
Which to love more about these sweets: the tropical flavor of the dried mango and coconut — or the ease and speed with which the recipe comes together? Either way, these are a great treat for the gray winter months when fresh fruit is hard to ...
Two of my three small kids love hummus and I know many, many more who do. But hummus at the store usually has lots of mysterious ingredients in it — things I can’t pronounce — and having tahini on hand to make it myself is something my pantry just can’t seem to do. Enter the easiest, healthiest dip of 2014. If you want to get your kids excited about eating a few more veggies with lunch or as a snack, this is the way to go.
All you need to do is rinse a can of white beans and add a slug of olive oil, a dash of salt and pepper, the juice of one lemon and, if you dare, mince half a clove of garlic and throw that in too (it’ll make the whole thing a little spicy so be careful with delicate palates). Then fire up the food processor — blend, eat and enjoy with your vegetables of choice.
On Worst Cooks in America, 14 recruits have the opportunity of a lifetime: to be mentored by two renowned chefs, Anne Burrell and Bobby Flay. They arrive at Boot Camp with some of the worst skills imaginable in the kitchen, but if they’re able to last seven weeks of competition without getting cut, they get the chance to be named the best of the worst and win $25,000 in prize money. Plus their mentor gets bragging rights — and this year Anne is fighting to win her title back after losing it to Bobby last season. Unfortunately, every week two recruits, one from each team, must be eliminated.
Every Monday night, FN Dish has the exclusive interviews with the eliminated recruits.