by Maria Russo, August 2nd, 2013
by Joseph Erdos in Shows, August 2nd, 2013
Come Sunday night, the final four competitors will face their last and most critical challenge of the competition: Convince Bob and Susie that their pilots should be green-lighted. In all-or-nothing pitches, Damaris, Rodney, Russell and Stacey will convey their show concepts to the network, but ultimately only three will be given the go-ahead. For the fallen rival, it will be the end of a 10-week journey, but for the hopefuls advancing, the most exciting experience will be yet to come. They’ll film exclusive, never-before-seen tapes illustrating their would-be series on Food Network, and it’s these pilots that you, fans, will watch when deciding who to vote for on Sunday night.
Check out the sneak-peek photo above from Sunday’s episode: Guy Fieri is making a guest appearance, coaching the rivals through the filming process. Perhaps the ultimate pilot mentor, Guy won Star Season 2, so he’s well-aware of the anxiety, stresses and obstacles that surely accompany this stage of the competition. Do you think he’ll share sage wisdom with the contestants or stories from his own days filming a pilot?
Before you tune in this Sunday at 9pm/8c to find out who makes the top three, we’re challenging you, Star fans, to write your best captions (tastefully appropriate, please) for this moment in the comments below. After the episode, check back to FoodNetwork.com/Star to vote for who you want to become the next Food Network Star.
by Joseph Erdos in Shows, August 1st, 2013
A new family is coming to Food Network: the Orrisons, known as the First Family of Mississippi Barbecue. The saying goes, a family that eats together stays together. Well, this family not only does that, they also work together. Brother and sister team Brad and Brooke run the business of The Shed, a popular barbecue joint, while their parents, Mama Shed and Daddy-O, work for them. How many families can say that? But somehow this uncommon dynamic works — most of the time.
The new series features a look inside the business and all the happenings surrounding The Shed, following each family member and employee, who make up a colorful cast of personalities. It’s a real-life sitcom slathered in barbecue sauce! Watch a sneak-peek episode of The Shed on Sunday, August 4 at 10pm/9c and tune in for the premiere on Monday, August 5 at 10pm/9c.
Watch a Sneak Peek of the Series
by Joseph Erdos in Recipes, August 1st, 2013
Bacara Resort & Spa in Santa Barbara, Calif., needed a new chef for The Bistro, one of its four restaurants. Executive Chef David Reardon and general manager Kathleen Cochran were looking for an executive chef worthy of cooking in the gourmet restaurant for high-end clientele. Anne Burrell and the Chef Wanted team brought in four candidates: Chefs Diana Hernandez, Earl Anthony Morris, Chris Turano and Jared Case. Two initial tests would narrow down the chefs to two finalists, who would each get to run the restaurant’s dinner service on separate nights. In the end, the decision for David and Kathleen would be a difficult one because both chefs had their share of ups and downs during dinner, but it came down to food and flavor.
Interview with the Winning Chef
by Toby Amidor, August 1st, 2013
If you’re looking for a no-fuss way to grill, look no further. FN Dish has a great technique for making your summer grilling easier — it’s mess-free and stress-free. All you need is aluminum foil for grilling your favorite foods. With this method of grilling in foil packets, you can completely eliminate cleanup and any frustration from foods sticking to the grates. But undoubtedly the best part is the outcome, because the foil seals in moisture and flavor. The method works great with chicken, fish, vegetables and even fruit.
Get the Recipes and Tips for Grilling in Foil
by Melissa d'Arabian in Food Network Chef, August 1st, 2013
Skipping out on simple food safety rules may have bigger consequences than you think. Beyond resulting in a belly ache, it can have more serious outcomes for those with weaker immune systems, like young kids, pregnant women and older adults. Here ar...
by Robin Miller, August 1st, 2013
Back-to-school ads are already airing and we’ve only just started our family vacation (anyone else?). I’m writing this blog from the balcony of a rental on Balboa Island.
Since we’re on vacation, we are bending the rules. The other day the girls and I all ordered lemonades with our lunch, instead of our normal tap water. (I am not the Ten Dollar Dinners lady for nothing.) Another rule I’m bending: Instead of planning our regular reasonable snack every day about 3pm, the whole family is venturing around the corner to Dad’s Original Frozen Banana shop and indulging in a chocolate-dipped, sprinkle-nut-brickle-laden frozen banana. (I say “bending” the rule and not “breaking” because I often use frozen bananas and cocoa in my smoothies.)
by Maria Russo in Recipes, August 1st, 2013
Did you know that August is National Sandwich Month and National Panini Month?
I’m thrilled that America has embraced panini. They’re not the only sandwiches we’re eating (burgers are still up there), but we’ve grown to love them...
by Maria Russo in Food Network Chef, July 31st, 2013
One of the easiest and most versatile grilled dishes you can make, kebabs are the ultimate family-friendly dinner because they can be built to each person’s individual tastes without trouble, and they take just a few minutes to prepare. If you’re cooking for both die-hard meat eaters and vegetarians, simply skip the beef, chicken or fish, and stick with vegetables alone for some of the kebabs. Little ones, however, may likely appreciate kebabs without any veggies at all, choosing instead simply grilled chicken or steak alone. In both cases, the kebabs will turn out hearty, seasonal dinners that are easy to prepare on a weeknight but satisfying enough to entertain with. When making kebabs, it’s up to you to decide whether to use wooden or metal skewers; just keep in mind that if you opt for the wooden variety, you’ll need to soak them in water before stringing on the ingredients. The liquid will help prevent the wood from flaring up and ultimately disintegrating on the grill. Check out Food Network’s top-five kebab recipes below to find five-star dinner inspiration from some of your favorite Food Network stars, like Ted Allen, Melissa, the Neelys and Tyler.
5. Thai Beef Skewers with Pickled Cucumbers — Soy sauce, mirin and rice vinegar come together to do double duty in Ted’s easy recipe: The sweet and salty mixture is both a marinade for the beef and a dipping sauce for serving.
4. Fish Skewers with Basil Chimichurri — Melissa prefers to use a firm white fish, like cod, haddock or halibut, to make these herb-topped skewers, strung with seasonal zucchini and cherry tomatoes.
Get the top three recipes
by Allison Milam in In Season, July 31st, 2013
As the chef at New York’s The Lambs Club and The National restaurants and the leader of dining services at The Water Club in Atlantic City, N.J., and Ocean Blue aboard The Norwegian Breakaway cruise ship, Chopped judge and Iron Chef Geoffrey Zakarian is surely not one to sit still. This Kitchen Stadium superstar works best when his plate is full of projects, and it’s a good thing he does, because just this week he earned another title: the Culinary Director at The Plaza hotel in New York City.
One of Manhattan’s most iconic hotels, The Plaza boasts a prime location in the heart of the city, a 100-plus-year tradition of luxury and a reputation for culinary excellence that Geoffrey will only serve to improve upon in his new role. He’ll be in charge of the hotel’s Palm Court and Oak Room restaurants, plus the Oak Bar, The Champagne Bar and The Rose Club, in addition to its in-room dining menus. The Palm Court will likely be the first to see modifications, but they’ll be subtle. “I want to leave as much as we can in place, the way they do with the great old restaurants in Paris,” he told The New York Times.
Can you believe it’s already August? With this sultry month come many lovely things — most importantly, the ripe, in-season peach. As we transition from the inaugural crates of summer strawberries, these golden kaleidoscopes of gold and red are so juicy they dribble down your chin. And with a velvet fuzziness on the outside and an ambrosial sweetness on the inside, peaches are deep summer’s most lusted-after loot.
Peak peaches deserve to be the highlight, the reason everyone’s at the table. That’s why FN Dish has assembled a list of the finest peach recipes. These unconventional dishes run the gamut and show us all the pretty peach is capable of — and, goodness, are they good.
1. Your mother wouldn’t be happy with us, but let’s start at dessert, the most iconic peach player of all. We all love Peach Cobbler, but unconventional desserts like Peaches and Cream Oatmeal Cookies, Caramel Peach Upside-Down Cake and Food Network Magazine’s Peach Cobbler Ice Cream Cake will raise eyebrows. Even something as simple as Food Network Magazine’s Hot Peaches and Cream can show the tender peach in all its glory.
More peach recipes from friends and family