Fan-Chosen Hot Spots, International Eats and Hawaiian Classics on Triple D Tonight

by in Food Network Chef, Shows, April 1st, 2013

Guy Fieri at Pies N ThighsIf you’ve ever written to Guy with suggestions for Triple D-worthy restaurants in your neighborhood, know that he’s been paying attention and wants to visit the area standbys that you love most.

During tonight’s marathon of Diners, Drive-Ins and Dives episodes, Guy sets off to discover some of the local favorites that you, the fans, have recommended to him. He’s off to Eischen’s Bar & Grill in Oklahoma first to taste their decades-old fried chicken recipe, then travels to Kenny and Ziggy’s, a Houston deli that’s making corned beef and traditional Jewish comfort food just like they do in New York City.

Later, Guy finds the best of the best in Basque, Salvadorian and Spanish fare — all without leaving the country — with tastes of oxtail stew, tomato-chile pork and spiced tasso at spots from Florida all the way to California. He then sets off on a Hawaiian adventure to sample Windy City-style hot dogs on the island of Oahu before partaking in a luau that’s special to locals.

Join Guy on his coast-to-coast journey starting at 6pm/5c — follow along and bookmark the restaurants as he goes, and then try your hand at the recipes.

Go on set with Guy

11 Things You Didn’t Know About Scott Conant

by in Shows, April 1st, 2013

Scott ConantYou’ve seen them judge the competition, battle for the title of All-Stars champion and compete in a friendly game with colleagues on After Hours, but there’s a lot you don’t know about the judges of Chopped. Here’s your chance to get to know the nine people behind the Chopping Block.

Scott Conant is well known for his Italian restaurant, Scarpetta, in New York City. In 2010 he opened additional locations in Toronto, Beverly Hills and Las Vegas. Many people know Scott as the finicky judge who hates onions on Chopped, but there’s more to this chef than meets the eye. Besides cooking professionally, Scott loves to cook with his 3-year-old daughter. If given the choice, he’d rather eat his mom’s cooking over a fancy meal for his last supper. Find out more about Scott in his Q&A below.

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Embracing Tofu — Meatless Monday

by in Recipes, April 1st, 2013

Tofu Parmesan SubsAlthough many shy away from tofu on account of its potentially bland taste and at once soft but firm texture, this soybean-based product is a staple in vegetarian cooking and offers meaty substance in ways that vegetables cannot. It indeed has a somewhat plain flavor on its own, but since it’s rarely eaten like that — without having been transformed by sauces or spices — it deserves a chance to shine in meals for non-meat-eaters and carnivores alike. Just like the everyday chicken breast, tofu too is a blank culinary canvas that can easily adopt the bold, full flavors that come from marinating, grilling and sauteing with any number of your favorite ingredients, including barbecue and soy sauces, garlic and curry. By cooking tofu with tastes you already know and enjoy, you can be sure that you’ll appreciate its taste and place in the dish as well.

In its top-rated recipe for Tofu Parmesan Subs (pictured above), Food Network Magazine swapped in slices of tofu for traditional eggplant or chicken, coating each piece in a cheesy breadcrumb crust and sauteing it until deliciously crispy and golden brown. Layer the tofu between a garlic-tomato sauce and creamy mozzarella cheese on Italian bread and finish each sandwich with baby spinach for a satisfying meal that’s ready to eat in only 35 minutes.

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Chopped All-Stars: Now’s Your Chance to Chat With the Judges

by in Community, Shows, April 1st, 2013

Chopped All-Stars Facebook ChatsFood fans will have a chance to chat with the people who are really in the hot seat on this season of Chopped All-Stars: the judges. Join us on the Chopped Facebook page and ask Alex (who will also be competing), Chris, Geoffrey, Marcus and even Ted the questions you’ve always wanted them to answer.

10 Recipes for Leftover Easter Ham and Eggs

by in Recipes, April 1st, 2013

Lentil Soup with Peas and HamSo it’s the day after Easter and you look in your fridge to see half a baked ham and a bunch of hard-boiled eggs (maybe even colored ones) and you think: What am I going to do with all these holiday leftovers? Luckily Food Network has some great ideas for using them up, helping you take the rut out of leftover food.
But these aren’t your average hash and deviled egg recipes. Here you’ll find a hearty lentil soup with ham (pictured above), jambalaya with ham and eggs, salmon salad with crumbled hard-boiled eggs and even Scotch eggs. If you don’t know what that last one is, you’ll have to read on to find out.

Get all 10 leftover Easter ham and egg recipes

Yolk’s on You

by in Food Network Magazine, April 1st, 2013

April Fool's Joke

Folks in San Antonio love a good April Fools’ joke. A signature dish at the A Night in Old San Antonio street fair is a “shypoke egg”: a tostada topped with circles of melted white and yellow American cheese (a jalapeno slice highlights the “yolk”). The sunny-side-up look-alike was invented at Hipp’s Bubble Room, and though the restaurant closed in 1980, event organizers still make the “eggs” from the original recipe. Try some at the festival, which kicks off April 23 (admission from $10; niosa.org). Or take a crack at them yourself.

(Photograph by Sam Kaplan)

One-on-One With the Worst Cooks in America Winner

by in Shows, March 31st, 2013

Chef Bobby Flay, Alina Bolshakova, Rasheeda Brown and Chef Anne BurrellAfter besting 12 rival recruits in a six-week Boot Camp, the top two Worst Cooks in America contestants took to the professional kitchen at New York City’s The Dutch restaurant for a finale cook-off to be judged by three no-nonsense culinary experts, Chefs Anita Lo, Frank Cardoz and Andrew Carmellini. The Red Team‘s Rasheeda Brown and the Blue Team‘s Alina Bolshakova relied on the teachings of their mentors to successfully compete against the clock and create not just everyday dishes but a restaurant-quality feast, complete with appetizer, entree and dessert courses.

SPOILER ALERT: Find out who won

One-on-One With the Worst Cooks in America Runner-Up

by in Shows, March 31st, 2013

Rasheeda Brown and Alina BolshakovaAfter besting 12 rival recruits in a six-week Boot Camp, the top two Worst Cooks in America contestants took to the professional kitchen at New York City’s The Dutch restaurant for a finale cook-off to be judged by three no-nonsense culinary experts, Chefs Anita Lo, Frank Cardoz and Andrew Carmellini. The Red Team‘s Rasheeda Brown and the Blue Team‘s Alina Bolshakova relied on the teachings of their mentors to successfully compete against the clock and create not just everyday dishes but a restaurant-quality feast, complete with appetizer, entree and dessert courses.

SPOILER ALERT: Find out who went home