Dehydrated fruits and vegetables aren’t just for outdoors-y types going on a camping trip. Apples, pears, bell peppers, tomatoes—you name it—can be turned into healthy, portable snacks for anyone. Instead of always turning to store-bought ...
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Just like his attitude in the face of Kitchen Stadium battles, Iron Chef Marc Forgione‘s approach to the restaurant business is fearless. This longtime chef and the winner of The Next Iron Chef, Season 2 opened his first New York City eatery, Restaurant Marc Forgione, in 2008, and since then he’s gone on to launch American Cut in Atlantic City and Khe-Yo, also in New York. To that list of accomplishments Marc can now add one more venture: a Manhattan outpost of American Cut, located in the downtown neighborhood of Tribeca, just blocks away from his other Big Apple businesses. Overflowing with inspired creations like tender hiramasa, fish floating in a sweet and spicy miso broth, and succulent bone marrow with short ribs, plus tried-and-true dishes done correctly, like moist crab cakes, perfectly seared porterhouses and creamed spinach, the menu at American Cut offers perhaps the ultimate steakhouse experience — and in a space that is as comfortable and welcoming as it is chic and refined.
FN Dish visited Marc at American Cut in New York City and chatted with him and John Meadow — a co-founder of LDV Hospitality, which owns and operates the restaurant — about their journey in opening the business. Read on below to learn more about their inspiration for American Cut, and find out what Marc says are a few must-have menu items.
How is American Cut different from your other restaurants?
John Meadow: This is our loftiest, most ambitious restaurant we’ve done. It’s the highest design. I think the notion of taking classic American fine-dining cuisine and doing it at that level represents a very ambitious task that we’re glad Marc is our partner in the process of doing so.
Marc Forgione: If you go to Restaurant Marc Forgione, it’s for one thing. If you go to Khe-Yo, it’s for another thing. If you go to American cut, it’s for another thing. We want to make it so that you can eat at all three in the same week and have a beautiful, consistently different experience.
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The Chopped Dinner Challenge is a new series of recipes showing you how easy it is to cook like a winning Chopped competitor. Every week, FN Dish will showcase a recipe created by Food Network Kitchens that uses at least one of the Chopped basket ingredients, plus basic grocery goods and simple staples. Consider it your very own Chopped challenge. Just take this frequent tip from the judges: Don’t forget to season!
On this week’s Chopped: Brunch Boxes episode, the competitors found pancake mix in their entree round basket, along with an emu egg, Bloody Mary mix and lobster. Two out of the three remaining competitors ingeniously decided to use the pancake mix as a batter for their lobster and made it through to the dessert round. This recipe for Indian-Inspired Corn Dogs with Mango Dipping Sauce also makes clever use of pancake mix in a form other than the obvious breakfast dish. Plus, it’s a great way to recreate the state-fair staple at home for a fun and nostalgic meal with your family.
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Each month, thousands of Food Network Magazine readers submit clever names for the back page’s Name This Dish contest. Previous dishes include coconut fried chicken (winning name: “Hawaii Fried-O“), a frozen drink (“Gulp of Mexico“) and even fried ice cream (“Fryer and Ice“). In the September 2013 issue, we asked readers to dream up names for this stacked salad (pictured above). Some of our favorites were:
Pepper Mint Patty
The Bell Tower
More favorites and the winner announced
On the new series Guy’s Grocery Games, premiering this Sunday, Oct. 20 at 8pm/7c, four chefs compete in three rounds of challenges that incorporate both grocery shopping and cooking. The contestants must tackle the everyday challenges of shopping in the aisles of the supermarket, where every ingredient isn’t always available or in stock. Host Guy Fieri sets the cooking challenges and provides the chefs with their shopping lists. By the end, only one chef will get the opportunity to win up to $20,000 in cash.
You would think that for a show like this the competition would take place in a large film studio, but in actuality, the set of Grocery Games is located inside a real supermarket, the Fields Market in West Hills, Calif., to be exact. This is where all the games, cooking and judging go down.
Go Inside Flavortown Market
Hi-hat cupcakes are one of the most beautiful and decadent ways to enjoy a cupcake; while they can seem intimidating, they are actually very easy to make.
I am a big fan of surprise-inside treats and my cupcakes are no exception. These hat cupcakes hide a sweet fall-inspired surprise that replicates the colors of candy corn.
Find out what you’ll need to make these cupcakes
There’s so much misinformation swarming around about breakfast. Read on for the facts about this important meal.
Myth: My kids should eat breakfast, but I don’t have to.
Fact: As a mom or dad, you need even more energy to keep up with yo...
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Fresh off of her summer win on Food Network Star, Season 9, Damaris Phillips is already in the kitchen preparing for her first-ever series, Southern at Heart (premiering Sunday, Oct. 27 at 10:30am/9:30c). This Kentucky-born culinary school instructor wooed Star fans with a Southern-inspired pilot focusing on classic and approachable date-night dishes, and on her upcoming show, she’ll deliver a similar concept and more down-home meals — all served alongside her trademark wit and humor.
FN Dish caught up with Damaris this month and chatted with the new star about her plans for her series, her favorite upcoming episodes and how Food Network Star prepared her for this upcoming venture. Read on below to get a sneak peek at Southern at Heart from Damaris, then browse behind-the-scenes photos of Damaris on the town in Louisville. Ky.
What are you especially excited about for your new series?
Damaris Phillips: I’m so excited about my guests. So, they’re real guys and they don’t know how to cook, and they have real stories about girls that they love, so that for me is the most exciting.
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My knowledge of chestnuts was rather limited until my husband and I cooked our first Thanksgiving dinner back in 1995. While many people have fond memories of chestnut stuffing on Thanksgiving, my family’s stuffing of choice came out of a box. That changed once Michael and I started celebrating the holiday together.
Every year he’d set about prepping his “kitchen sink stuffing” filled with dried bread cubes, apples, crumbled sausage, celery, carrots and, yes, chopped chestnuts. As time went by, we tweaked the recipe. I taught him how to finely chop the vegetables and properly saute them, so they would almost melt into the stuffing. I began making homemade stock to swap in for the canned kind he used. One year I even managed to convince him to skip the sausage and make a vegetarian version for me. The one ingredient that always stayed in the mix, though, was chestnuts.
Keep reading for recipes
Butternut squash, broccoli-cheddar and simple barley soups may be all the rage once the cool weather settles in, but that doesn’t mean you have to limit yourself to the tried-and-true classics all season long. This fall, cozy up to a piping-hot bowl featuring creative twists on the usual favorites, like Food Network Magazine’s Potato-Fennel Soup (pictured above).
This potato-based soup can be on the table in only 40 minutes, and it features leeks cooked three ways — boiled, broiled and sauteed — for the most flavor-forward results. After cooking potatoes with some of the leeks until tender, add broth and a splash of milk before pureeing the mixture in a blender. The secret to this soup lies in the from-scratch broth, made by quickly simmering leeks, fennel and water; using this instead of everyday water guarantees the most concentrated taste. If you’ve never before cooked with fennel, know that it has a subtle licorice-like flavor, but don’t worry: This decidedly savory soup doesn’t taste at all sweet.
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