by Toby Amidor in Uncategorized, March 2nd, 2014
by Amy Reiter in News, March 2nd, 2014
By making simple ingredient swaps, you can enjoy your favorite comfort foods any night of the week without an ounce of guilt. All of these dishes have fewer than 500 calories per serving.
Food Network Kitchens created a Cheesy Meatl...
by Joseph Erdos in Shows, March 1st, 2014
On Oscar night, as you reach for the chip bowl — or perhaps the gloriously delicious Hollywood Sign Cupcakes (pictured above), Red Carpet Cocktails and other award-winning eats and healthy treats — kick back on the couch in your most finger-food-feast-forgiving pants, spare a thought for those hungry stars shuffling across the stage, who have been working hard for weeks to fit into those couture gowns and tuxedos.
Yeah, OK, hold your pity. They’ll be eating just as magnificently as you’d imagine at the Academy’s official after party. On this year’s Governors Ball menu, created by Wolfgang Puck with chef Matt Bencivenga, you’ll find everything from pizza, burgers, grilled cheese and Smoked Salmon Oscar® Matzo (comfort foods suitable for winners who were played offstage before they had a chance to thank their agent’s pet Chihuahua and nominees who didn’t nab a statuette alike) to high-concept desserts like Licorice and Chocolate Parfait, Caramelized Tobacco Leaves (Gluten Free), Caramel Garden, Coffee Soil, Chocolate Malted Tree, Fleur de Sel and Strawberry Consomme, Angel Food Cake, Olive Oil Sorbet.
by Maria Russo in Contests, Shows, March 1st, 2014
On Worst Cooks in America, every recruit’s goal is to be a cut above the rest, to make it all the way to the end. And one of the most-important skills that can help them get to that point is wielding a chef’s knife properly. The first person to master that culinary fundamental has a better chance of turning out dishes that show precision. A knife can also be an accident waiting to happen, especially for those who don’t use it properly — many recruits have shown it’s easier to cut your finger than an onion.
The lessons learned here: First, don’t be afraid of the knife. Hold it as an extension of your hand. Second, be careful. Keep the fingers of your free had way from the blade and curled under. And third, use a sharp knife. A dull knife can slip and cause injury.
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by Toby Amidor in Uncategorized, March 1st, 2014
Geoffrey, Jeff, Katie, Marcela and Sunny are all about empowering home cooks on The Kitchen and giving them the tools they need to create deliciously simple meals in a flash. Week after week the co-hosts share their tried-and-true suggestions for turning out fuss-free dishes, and they welcome friends to the set who share similar beliefs in easy cooking.
Just this morning, Cooking Channel host and Food Network star Kelsey Nixon dropped by The Kitchen to introduce her cookbook, Kitchen Confidence: Essential Recipes & Tips That Will Help You Cook Anything, a celebration of sweet and savory classics that will make even novice cooks feel comfortable. Inspired by her belief in mastering a few basic skills in order to learn and grow in the kitchen, Kelsey’s premiere work is full of must-haves that would be welcome additions to any recipe repertoire. Together with Marcela, Kelsey showed off one recipe from her book: Sloppy Jane Sliders. This big-batch supper is a go-to pick for families, boasting tender turkey, fresh vegetables and homemade sloppy joe sauce.
by Maria Russo in Shows, March 1st, 2014
Ski lodge offerings have come a long way over the years and it’s actually possible to find some healthy options … for a pretty penny. Better yet, stash a few portable picks in your multipocket ski jacket, and then snack away on the chair...
by Amy Reiter in News, March 1st, 2014
No stranger to fierce competition, Bobby Flay is a longtime Iron Chef with a winning record in Kitchen Stadium, and he’s thrown down with some of the top chefs and home cooks across the country. But beginning this weekend, Bobby will launch an all-new kind of contest on his upcoming series, Beat Bobby Flay. Beginning with a sneak-peek episode on Monday, March 3 at 10|9c, Bobby will welcome rival competitors into the kitchen for a face-off, and he’s looking to find who among them can beat him in battle. Each show will feature two competitors going head-to-head in a preliminary-round cook-off; it’s up to Bobby’s closest friends and colleagues to decide which competitor is worthy of the chance to challenge Bobby in Round 2.
FN Dish was on the set of Beat Bobby Flay recently to take in the sights and sounds of the competition, and to get an insider’s look at the kitchen where the contest unfolded. Bobby and the rival chefs have their own workstations in the kitchen, which offer all of the tools, pans and equipment they may need to turn out winning dishes. The pantry overflowed with myriad fresh produce and an assortment of dry goods, while the refrigerator was piled high with creamy cheeses, crisp lettuce, a range of meats and various stocks.
by Virginia Willis in Recipes, February 28th, 2014
Who said a restaurant had to break the bank to be good? You can keep your fancy-pants gazillion-dollar-a-plate eateries — or at least keep diligently saving up to one day try them. The number one restaurant on Yelp’s just-released list of the Top 100 Places to Eat in the U.S., based on its community reviews, is a little hole-in-the-wall joint in a condo community in Kailua-Kona, Hawaii, called Da Poke Shack, where a meal will run you around $10. The food — “always fresh … never frozen,” its website boasts — is served into disposable containers with ice cream scoops. Yes. [Yelp via Slate]
If only it counted as exercise: Kitschy kitchen accessory alert for ‘za-loving cycling buffs (and those who long to be buff cyclists). The Fixie Pizza Cutter, by DOIY, designed to look like a fixed-gear bike, complete with handlebars, seat, frame and two wheels sharp enough to slice through crust, is the talk of the hungry hipster set. It comes in two color combos: Watermelon (mint and pink) and Bumblebee (black and yellow), and retails for around $25. Alas, it’s not yet being shipped to the U.S., but here’s hoping it rolls this way soon. [Toxel]
by Marisa McClellan in Recipes, February 28th, 2014
Country hams have long been a Southern staple and one old-time recipe is country ham served on a bed of creamy grits topped with redeye gravy. Redeye gravy is not gravy, nor is it red. It is made from coffee — or Coca-Cola — that is simply poured into the skillet to loosen the salty brown bits on the bottom of the pan. Food lore has two possible explanations for its unusual moniker: The first is that the county ham steak usually has a small round bone in the center (the femur) that resembles an eye. The second is that redeye refers to the caffeine in the coffee, making the dish a rousing breakfast.
by Joseph Erdos in Shows, February 28th, 2014
I grew up in a family where we ate a home-cooked dinner together nearly every night. The food was a rotation of comforting things like roasted chicken legs, skillet chili and baked salmon, and my parents were always juggling grocery shopping and cooking duties in order to make it happen.
On the rare nights when the grocery and cooking system hit a snag, we’d go down the road to Best Teriyaki. They served an array of grilled and teriyaki-glazed meats alongside steamed rice and piles of sauteed cabbage and broccoli. It was affordable, relatively healthy and entirely delicious. My sister and I loved it.
Thanks to that early conditioning, on nights when I’m weary and want relief from the kitchen, I crave teriyaki chicken. Sadly, Philadelphia does not have the same profusion of teriyaki restaurants that my childhood home in Portland, Ore., did, so to satisfy this yearning, I have to make my own (though I do always wait for a night when the desire to cook has returned).
When it comes to doughnuts everyone has his or her favorite, whether it’s a simple glazed doughnut, a powdered, jelly-filled one or a Boston cream. A doughnut preference is also a reflection of one’s personality, as the recruits on the next episode of Worst Cooks in America prove. In a Skill Drill challenge, Chefs Anne and Bobby test the recruits’ abilities with flavor combinations by tasking them with making doughnuts from scratch — including the dough. There will be rising, kneading and punching down!
After tasting various options from a doughnut truck, the recruits will have their own chance to create doughnuts that the mentors have asked be unique, well-balanced and flavorful. FN Dish wants to know, if you were told to come up with your own personal doughnut creation, what would you make? What would be your winning doughnut flavor combination?
Watch a sneak peek of the episode and tell us your doughnut idea