Iron Chef Michael Symon Off the Clock

by in Food Network Chef, Shows, May 16th, 2013

Iron Chef Michael SymonMichael Symon was the first Iron Chef I ever encountered in person. And I am delighted to say that, during the last three years, I have had the opportunity to hear his all-too-famous laugh on many more occasions, both as a co-judge on The Next Iron Chef as well as when I am lucky enough to judge his battles in Kitchen Stadium.

Just before he entered into battle against his fellow Iron Chefs, I took the chance to catch up with one of my favorite Food Network chums and demand answers to the following questions.

You once told me that you feared only “My wife, my mother and God — not necessarily in that order.” But is there any chef that you would hate to come up against in Kitchen Stadium?
MS: Not really. That’s not because I don’t think there are any chefs out there that are better than me, but because I live for competition and the battles in Kitchen Stadium. So win or lose, there is no one I’d be afraid to go up against.

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Food Network Chefs and Stars to Headline the 2013 New York City Wine & Food Festival

by in Events, May 15th, 2013

New York City Wine & Food Festival 2013Just a few weeks after wrapping up the 2013 South Beach Wine & Food Festival, Food Network chefs are already preparing for this fall’s New York City Wine & Food Festival, the sixth-annual celebration of all things culinary and beverage in the heart of Manhattan. For four days in October (October 17-20), the city will welcome your favorite television stars, plus restaurateurs, professional chefs and master mixologists from across the country, as they lead hands-on classes, elegant dinners, casual tastings and late-night bashes alike.

This morning, New York Magazine‘s Grub Street announced the lineup of events, and just like in years past, the 2013 festival will be jam-packed with parties to please every food fan. Before tickets go on sale next month, get an insider’s look at where your favorite stars will be cooking, eating and drinking at the festival, then start planning your weekend for the chance to meet and mingle with them.

Get the schedule of events

Cheesy Spring Sides — Sensational Sides

by in In Season, May 15th, 2013

Spring Shells and Cheese by Food Network MagazineWe dig it on our pizza, require it on our burgers and have even been known to melt it on our fries. It’s cheese, the well-loved ingredient that gets a whole lot richer when things are heated up. In these side dishes, cheese isn’t simply an afterthought to be dashed on top. It’s an integral part, giving things a creamy, rich edge in all the right ways. Tune into our roster of cheesy, decadent sides — each recipe is complete with a good showing of spring vegetables.

Due to Arborio rice’s natural starch content, risotto on its own has a creamy quality. But, according to Ina Garten, you simply can’t have risotto without the Parmesan. Her veggie-packed Spring Green Risotto comes together with freshly grated Parm and smooth, rich mascarpone. In the spirit of spring, Ellie Krieger’s Garden Risotto has a garden variety, with peas, asparagus and baby spinach.

Think of Food Network Magazine’s Spring Shells and Cheese (pictured above) as a grown-up mac and cheese — with its mature fix of veggies, too. Zucchini gives it a nice crunch, while spinach slides in for some good green. Or unload a batch of spring peas into this creamy Four Cheese Pasta With Peas and Ham by Food Network Magazine.

Get more cheesy spring side recipes from friends and family

Market Watch: Broccoli Rabe

by , May 15th, 2013

broccoli rabe
Also known as Italian broccoli, I grew up calling this veggie rapini. It has a pungent and bitter flavor similar to turnips and cabbage that gets mellowed out by cooking. It’s also a nutrient powerhouse, packed with calcium, potassium, magnesi...

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11 Things You Didn’t Know About Marcus Samuelsson

by in Shows, May 15th, 2013

Marcus SamuelssonYou’ve seen them judge the competition, battle for the title of All-Stars champion and compete in a friendly game with colleagues on After Hours, but there’s a lot you don’t know about the judges of Chopped. Here’s your chance to get to know the nine people behind the Chopping Block.

Marcus Samuelsson is the acclaimed chef behind Red Rooster Harlem, Ginny’s Supper Club, and American Table Cafe and Bar by Marcus Samuelsson. Marcus is the youngest person to ever receive a three-star review from The New York Times. He was also tasked with planning and executing the Obama Administration’s first State dinner. Marcus has won multiple James Beard Foundation Awards, including Best Chef: New York City and most recently in the category of Writing and Literature for his recent memoir, Yes, Chef. But what you may not know about Marcus is that if he didn’t become a chef, he might have become a professional soccer player. Find out more about Marcus in his Q&A below.

Read Marcus’s Q&A

A Letter From Melissa, Plus Ask Your Questions

by in Family, Food Network Chef, May 14th, 2013

Melissa d'ArabianDear Food Network Fan,

In the four years I’ve been part of the Food Network family, I’ve been lucky to share paths with so many of you — whether on TV, through social media, when meeting you in person at events and book signings (or the grocery store, airport, etc.). And now I’m excited to tell you that I will be joining FN Dish as a regular contributor! I’ll be answering your questions, writing about my experiences and giving you insights into my life as a working mom raising four young girls in San Diego. Food, behind-the-scenes sneak peeks, parenting ideas — the possibilities are endless.

So let’s start the party. My first post next week will be answering fan questions. Is there something you’re dying to know? Ask your question in the comment section below or click here to email me, and I’ll pick a handful to answer next week.

I’ll see you here every other Thursday on FN Dish.

Xxoo,
Melissa d'Arabian

Improve Your Meatballs

by in Food Network Magazine, May 14th, 2013

Greek Meatball StewMeatballs are like burgers: The more you mess with the meat, the tougher they’ll be. Mix the ingredients with your hands until just combined — don’t overwork. And skip the browning; try poaching the meatballs in a broth or sauce, like we did in Food Network Magazine‘s Greek Meatball Stew. They’ll absorb the liquid and turn out extra tender.