by Dana Angelo White, February 23rd, 2013
by Joseph Erdos in Holidays, Recipes, February 23rd, 2013
There’s a lot more to heart health than just cutting out junk food. Get to know which foods are good for your heart and share the love with friends and family.
Love Your Heart
Eating for a healthy heart means keeping weight, blood pressure and cho...
by Sarah De Heer in Events, February 22nd, 2013
These triangle-shaped treats may look like your average jam-filled cookies, almost like thumbprints, but they’re actually very special and have a significant meaning in Judaism.
Hamantaschen cookies are eaten traditionally every year on the holiday of Purim, which begins today, February 23 at sundown. The tender shortbread-like dough is the perfect vehicle for fruit, seed and nut fillings. A poppy seed filling is traditional, but you’ll also find recipes that call for raspberry jam, apricot preserves, prune lekvar or even chocolate-hazelnut spread. Sometimes you may even see nuts ground into to the dough.
Find out how the cookies are made and vote on your favorite filling
by Sarah De Heer in Events, February 22nd, 2013
It was a just a matter of time until Michael Symon’s three-time People’s Choice-winning streak was broken. And no one wanted to claim that victory more than Bobby Flay. For years, Rachael Ray has said that Michael has taken the win, but with Bobby just a few short votes shy (sometimes just one or two).
Last year Bobby told FN Dish that he’d rather come in tenth place, than be second to Michael once more. “He only wins because of his laugh,” Bobby jokingly told FN Dish last night. He continued to say that if he didn’t win this year, he might just hang his hat up. No need for that. Even though Bobby was up against 33 other burgers, his Green Chile Burger, crunchified of course, was the ultimate combination of savory, salty and fatty.
What’s the secret to this winning burger? “We let Michael Symon win three years in a row. This year we broke out the roasted poblano chiles. Game over everybody,” proclaimed Bobby.
by Maria Russo in Events, February 22nd, 2013
Before the pressure of Burger Bash and Best of the Best really set in Friday night, Spike Mendelsohn gathered some of the best chefs for some friendly competition in his first-ever Let’s Get Spiked Volleyball Tournament on the beach. Comprised of four teams, there was no shortage of smack-talking, interesting uniforms and creative team names:
Team Dolphins: Josh Capon, Andrew Zimmern, Chuck Hughes and Kris Wessel
Team Love Machine: Justin Warner, Pat LaFrieda, Jr., Tim Love and Adrianne Calvo
Team Goose Dies in the End: Jeff Mauro, Stephanie Izard and Curtis Stone
Team Beach Cutlets: Johnny Iuzzini, Todd Erickson, Spike Mendelsohn and Edward Lee
Rumor had it that the chef to watch out for was Curtis Stone, but after the tournament got underway, my eye was on Tim Love, who would dive for the ball just about every set.
by Maria Russo in Recipes, February 22nd, 2013
When it comes to kicking off a weekend-long celebration of all things cocktails and culinary at the 2013 South Beach Wine & Food Festival, Paula Deen knows just how to do it. She and her son, Bobby, were on hand last night to host The Q, a seaside bash featuring a feast of barbecue-inspired fare with dozens of top-notch chefs from across the country and crowds of hungry food fans. The Deens and other Food Network stars like Iron Chef Geoffrey Zakarian and Robert Irvine, plus past The Next Iron Chef: Redemption rivals Tim Love and Duskie Estes, mingled with guests and dished out a seemingly never-ending supply of their best smoky bites.
While the atmosphere at The Q among chefs and guests alike was relaxed and tropical, the food scene was serious. To start, Robert Irvine put the focus on pig, offering tender braised pork cheeks with fried pickles on a soft brioche bun.
by Marisa McClellan in Recipes, February 22nd, 2013
We’re just one week into the fourth season of Worst Cooks in America, and if the first day of Boot Camp was any indication, Chef Anne was correct when she promised the recruits, “This is going to be a brutal seven weeks.” In the premiere episode, the contestants reluctantly said goodbye to their most prized kitchen possession — the microwave — and attempted to embrace from-scratch cooking by tackling a familiar favorite: meat and potatoes. Some finalists rose to the challenge, turning out dishes that were shockingly impressive for their first tries, while others offered plates that proved barely palatable to mentors Bobby and Anne.
For at least a short time on Sunday’s brand-new episode, it seems from the sneak-peek photo above that the recruits are leaving their cares over the kitchen behind and embarking on a hands-on fishing trip. Here, “Primetime 99″ Alex Stein not only poses with his prized catch of the day but lays a few fish kisses on it as well, proving that at least one of the recruits finds success on the high seas. Do you think the other contestants will get as up close and personal with their scaly friends as Alex did, or will some shy away from these underwater creatures?
Write your best captions below
by Robin Miller, February 22nd, 2013
Whenever I’m at a loss as to what I should make for dinner, I make a pot of soup. I appreciate the fact that you can make something warming and filling with just a few ingredients and I love the fact that a batch of soup nearly always yields enough for lunch the next day.
In fact, we eat so much soup around my house that in late January, my husband asked for a soup break. Looking back, I realized that we’d eaten a batch or two every week since November. Once I figured out just how much soup I’d been feeding him, I was fine with taking a little rest.
Nearly all my soups start out the same way: I saute onions, leeks or shallots in a bit of olive oil and then start adding whatever other vegetables are in my fridge that need to be used. Then there’s the liquid. I use stock if there’s some to be had, or water with a little bouillon concentrate or a splash of wine for flavor.
Finally, salt, pepper, herbs and a long, slow simmer. Unless I’m working with tough cuts of meat that need a lot of cooking, the last thing I add is protein — like slivers of chicken breast, beans or little cubes of ham — to prevent it from overcooking or falling to bits.
Before you start cooking, read these tips
by Joseph Erdos in Shows, February 22nd, 2013
When it comes to estimating portions, visual cues really help. Keep your serving sizes in check and make sure you enjoy enough of the good stuff, like fruits and vegetables, lean meats and dairy and whole grains.
When you’re filling your plate...
by Joseph Erdos in Shows, February 21st, 2013
This weekend, Food Network has all-new episodes from Paula, Ree, Giada and Guy as well as a night of competition on Sunday. It all starts Saturday with Paula’s Best Dishes, where it’s about cooking comforting foods for the ones you hold dear with a Sunday supper. Afterward, Ree is cooking breakfast for her boys and dinner for her best friend. Then on Giada at Home, it’s an episode of recipes that are just as comforting as they are decadent. In the afternoon it’s a video game-themed episode of Sugar Dome.
First thing in the morning on Sunday, watch Guy put a twist on turkey burgers and make spicy margaritas. At night watch amateur cooks attempt to prove they have culinary chops on Chopped. Then it’s more amateur cooking on Worst Cooks, where the contestants’ knife skills will be put to the test. Finally it’s a face-off between Iron Chef Bobby Flay and Challenger Micah Wexler on Iron Chef America.
Read about the shows
Abel’s on the Lake is a popular open-air restaurant in Austin, Texas. Owner Ellis Winstanley was looking for an executive chef who shares his vision for the restaurant and can keep up with the demands of the busy establishment. Anne Burrell and the Chef Wanted team were called in to help with the search. After two tests and two dinner services, an offer was extended to Chef Jon Gaboric.
Chef Gaboric was born in Seoul, South Korea, was left on the doorstep of a police station and ended up in an orphanage. At 5 years old he was adopted by an American family and grew up in New England. As a kid he fell in love with food. He’s been cooking professionally for 20 years but was looking for a new job with the potential to grow so that he can give his son the life his adoptive family gave him.
Chef Gaboric was successful at creating a dish for the first test, which challenged the chefs to work with blue crab. Unfortunately, for the second test, Chef Gaboric didn’t create a dish that Ellis was happy with — the grilled swordfish with fennel salad was not the right style for Abel’s and the fish was sliced and cooked inconsistently. When it came to dinner service things looked promising during prep, but once service began, everything started to go downhill fast. Ticket times were extremely long and Chef Gaboric found himself out of his element in cooking for a large volume. He tried to take shortcuts but Ellis reprimanded him. In the end, Chef Gaboric was able to turn out a successful dinner service with food that everyone loved. Ellis offered Chef Gaboric the job of executive chef, believing he embodied the future of Abel’s on the Lake.