There are always a couple of trendy foods du jour — currently, it’s kale and chia seeds — that seem to get all of the attention. But there are many unsung healthy heroes that should find their way into your diet on a regular basis....
This fall, FN Dish introduced you to Marc Forgione‘s brand-new steakhouse in New York City, American Cut, and looked back on the Iron Chef’s last three years of battle in Kitchen Stadium. But what else is there to know about Marc beyond his experience as a restaurateur and the fierce competition he brings to Iron Chef America? FN Dish sat down with Marc to learn about his personal food preferences, go-to kitchen utensil, must-have at his last supper and least-favorite ingredient. Read on below to hear what Marc had to say and find out more about his culinary tastes.
What’s your Achilles’ heel ingredient, one that you hate to work with or encounter in someone else’s dish?
Marc Forgione: I’m not a huge fan of monkfish liver.
What dish or ingredient will we never catch you eating?
MF: Blood clams.
What’s your guilty pleasure food?
MF: I love New York City sliced pizza.
Just in time for this Sunday’s Season 2 premiere of Cutthroat Kitchen, Alton Brown is giving fans an insider’s look at the set where all of the competition goes down. No one knows the kitchen quite like Alton, the host of the show and the shameless deliverer of evil sabotages, so he’s the ultimate tour guide. Showing off the infamous pantry, where chefs have just 60 seconds to shop, revealing what’s behind closed doors in the refrigerator, and taking fans behind the stoves and prep tables to see where the competitors face off, Alton’s keeping nothing secret — he’s even revealing little-known tidbits about the set, including the dumbwaiter, which reveals each round’s sabotages.
Click the play button on the video above to watch Alton’s behind-the-scenes tour of Cutthroat Kitchen, and learn insider facts about the set. Then tune in Sunday at 10pm/9c to watch Alton and four all-new chefs on the Season 2 premiere of Cutthroat Kitchen.
Nearly every year, I make at least half a dozen varieties of holiday cookies to share with friends, neighbors and relatives. I have a few standbys (sugar, gingerbread, chocolate crinkles) and a few wild card slots (this year, they are thumbprints, almond flour shortbread, and oat cookies with cranberries and pistachios).
In addition to those cookies, I also try to include one extra sweet in my holiday treat assortment. In the past I’ve made oven-roasted caramel corn, easy fudge with sweetened condensed milk and crunchy pepita toffee.
This year as I was scanning recipe websites, looking for that extra something sweet to put in my treat packages, I spotted Ina Garten’s recipe for Chocolate Truffles.
True, time in the kitchen can be relaxing and therapeutic — but that doesn’t mean efficiency is a bad thing. There are lots of shortcuts that make cooking a healthy meal quicker and simpler. Here are ten favorite tricks of the trade.
What to Watch: Iron Chef America Winter Ice Battle, Restaurant Express Finale and Cutthroat Kitchen Premiereby Joseph Erdos in Shows, December 13th, 2013
This weekend it’s about holiday feasting and holiday competition on Food Network. Tune in Saturday afternoon to see Rachael Ray’s Easy Holiday Feast. Then in the evening, two teams of Iron Chefs have a Winter Ice Battle. On Sunday morning, watch Farmhouse Rules, where Nancy hosts a canning party and cooks up a seasonal menu. In the evening, watch a special holiday edition of Guy’s Grocery Games. After, it’s the season finale of Restaurant Express: One of two finalists will win a restaurant in the M Resort in Las Vegas. Finally, watch the new season premiere of Cutthroat Kitchen, where the chef sabotage continues.
It’s time for 12 Days of Cookies, Food Network’s annual virtual cookie swap. Each day, visit us here on FN Dish for a peek at new holiday cookies, party-planning tips and top techniques for rolling, spooning, slicing, baking and decorating delicious sweet treats to give — or keep — from your favorite Food Network chefs
This cookie was crafted just for you. When Food Network asked fans to weigh in on their dream holiday cookie, chocolate and almonds were ingredients in the most popular picks. These treats are reminiscent of everyone’s favorite peanut-butter blossom cookies — a little more grown-up, thanks to almond butter, but just as addictive. They stay fresh and delicious refrigerated in an airtight container.
Get Food Network Kitchens’ Chocolate-Almond Butter Thumbprint Cookies recipe, and check out 12 Days of Cookies for dozens more recipes and holiday baking inspiration. Then, join the conversation: Tell us what you’re baking this season and what your all-time favorite cookie is.
As Season 2 of Cutthroat Kitchen approaches (tune in Sunday, Dec. 15 at 10pm/9c), FN Dish thought it was an optimal time to look back on the first season with the host himself, Alton Brown, and some of the best lessons learned. This quickly translated into Alton’s Survival Techniques.
1. Never leave the pantry unless your basket is full. There is absolutely no excuse for not having a full basket — to the brim.
2. Always grab flour and eggs. Even if you think you’re not going to need them, you can make a lot of things with those two ingredients that you can’t make with other things.
It’s Thursday, and while that means everyone is just one day away from the weekend, it also means it’s time to throw back — to an earlier period in Food Network’s history. Check back on FN Dish every Thursday to find the latest #tbt of your favorite chefs and get a retro look at their earliest days on TV.
Long before Melissa d’Arabian provided parents with a one-stop guide to combatting picky eating in kids or started writing for this very blog, she was a devoted Food Network fan looking to take her love of cooking to the next level. She ultimately earned the chance to do just that when she proved her commitment to the kitchen once and for all by getting cast on Food Network Star, Season 5 — and winning. This mom of four impressed the Selection Committee with her personable charm and family-friendly recipes so much so that she went on to star in her first-ever Food Network series, Ten Dollar Dinners.
Bacon and eggs. Milk and cookies. Some things just go hand in hand. Broccoli and cheddar? Now that is a union of epic proportions. Luckily, there are many ways for you to indulge your broccoli-cheddar fixation, especially now that this favorite winter veggie is perfectly in season. With this trusty recipe list on your side, you have every reason to witness this fated pairing on your plate this week.
1. Perhaps the most-iconic display of broccoli and cheddar together is eaten with a spoon. Food Network Magazine’s Almost-Famous Broccoli-Cheddar Soup is creamy and rich, best when served restaurant style in a crusty bread bowl. For those hoping for something a little less heavy, Healthified Broccoli-Cheddar Soup is your saving grace.
2. Say goodbye to your strolls down the brisk freezer section. Make homemade Broccoli-Cheddar Pockets, like these by Food Network Magazine, by folding fresh broccoli and sharp cheddar cheese into store-bought French bread dough. No microwave required.