Food Network Chefs Raise Hunger Awareness with Food Bank For New York City at Annual Can Do Awards

by in Events, April 22nd, 2015

Food Network's Jeff Mauro, Rachael Ray, Scott Conant and Anne BurrellWhile your favorite Food Network chefs may be famous for their tried-and-true, trustworthy recipes, as well as their jaw-dropping competition shows and inspiring kitchen series, they’re also known to give back to the people and causes that are especially important to them. Just last night, many familiar faces, including Rachael Ray, Jeff Mauro, Anne Burrell, Ted Allen, Sandra Lee and Scott Conant, came together at Food Bank For New York City‘s annual Can Do Awards Dinner in an effort to support those hungry in the city. Like in years past, this soiree, which took place in downtown Manhattan, helps the Food Bank team serve the 1.5 million New Yorkers who depend on the resources available there. “It’s just as simple as people sometimes struggle to have the ends meet; it’s nothing deeper than that,” Food Bank CEO Margarette Purvis told FN Dish. “Every now and again, we all could use some help, and that’s what Food Bank does every single day.”

FN Dish was on hand as the stars arrived at Cipriani Wall Street and walked the orange carpet, the color of which represents hunger awareness, and we caught up with them about why many who call New York home are so proud to give back to their city. “Being a New Yorker, it’s every New Yorker’s responsibility to give back,” Worst Cooks in America mentor Anne explained. “We have a lot of people living in a small space, so everyone needs to pay it forward.” For Chopped judge Scott, it’s as simple as working to ensure that “home” is OK. “There’s nothing better than taking care of where you live and the people who are in it,” according to Scott.

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Are Carbonated Teas the Latest Cafe Trend?

by in Drinks, News, April 21st, 2015

Carbonated TeaWe can all look forward to getting our fizz on this summer, sipping artisanal sparkling teas — refreshing blacks, cool greens — according to Eater. Upscale coffee shops are increasingly serving them in bottles and on tap, kind of like a “daytime beer,” writer Liz Clayton reports.

In fact, it’s the hoppy quality of beer that has, in many cases, inspired the high-end sparkling tea trend. (Note, too, that Lipton is also now trying to take sparkling tea to the masses.)

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Meet Baker Dwayne Ingraham, Competing in Spring Baking Championship

by in Shows, April 21st, 2015

Dwayne IngrahamEight bakers have entered the Spring Baking Championship for a chance to win the title and earn $50,000 in prize money. Each one brings a unique talent to the competition. Some are professional pastry chefs, while others are culinary arts instructors, competitive bakers or self-trained bakers. This new series gives them the opportunity to show their skills on national television.

Before tuning in for the premiere on Sunday, April 26 at 9|8c, get to know the bakers. Every day leading up to the first episode we’ll be revealing a Q&A with one of the eight.

Get to Know Dwayne Ingraham

The Classic and the Kid-Friendly: 2 Approaches to the Strawberry-Rhubarb Combo

by in Family, Recipes, April 21st, 2015

The Classic and the Kid-Friendly: 2 Approaches to the Strawberry-Rhubarb ComboI can still taste the tang of fresh rhubarb as my mom picked long stalks of the stuff from our garden as a kid. (I also remember yelling to my friends who always seemed to be grabbing it for a snack, “No! That’s not celery!”) But what a transformation: How soft rhubarb became in the oven, set in a custard pie filling along with sweet strawberries. Strawberry-rhubarb is the killer combination of spring. So as those first stalks are spotted in markets everywhere, these recipes are on our radar:

The Classic Approach:

1. Rhubarb Custard Pie: This is it! This is exactly the sweet and creamy pie I remember, the one I’ll make for our kids this spring.

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How to Make Crispy Salmon Skin (Every Time) — All-Star Academy

by in Shows, April 21st, 2015

Crispy SalmonBy: Leah Brickley

Who else is super excited that Joseph’s striped bass entree made him the winner of All-Star Academy? It looked delicious (though we thought Vanessa’s did too) and judge Curtis Stone certainly confirmed that it was. But Joseph didn’t escape without some constructive criticism — the skin on his striped bass could have been a little crispier. So, in honor of Joseph attending culinary school with his winnings, here’s a little lesson in crispy fish skin.

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Meet Baker Damiano Carrara, Competing in Spring Baking Championship

by in Shows, April 20th, 2015

Damiano CarraraEight bakers have entered the Spring Baking Championship for a chance to win the title and earn $50,000 in prize money. Each one brings a unique talent to the competition. Some are professional pastry chefs, while others are culinary arts instructors, competitive bakers or self-trained bakers. This new series gives them the opportunity to show their skills on national television.

Before tuning in for the premiere on Sunday, April 26 at 9|8c, get to know the bakers. Every day leading up to the first episode we’ll be revealing a Q&A with one of the eight.

Get to Know Damiano Carrara

The Pioneer Woman’s Easy Greek Salad — Meatless Monday

by in Recipes, April 20th, 2015

Easy Greek SaladThe key to a satisfying salad is balance, of flavor and of texture, and with her go-to recipe for Easy Greek Salad (pictured above), The Pioneer Woman hits that mark — and in only 20 speedy minutes.

When it comes to toppings, Ree looks to chopped cucumbers and juicy tomatoes to provide bright, cool tastes alongside fresh romaine, while crumbly feta promises welcome richness and subtle tang, and for a salty bite, she folds in briny Kalamata olives ahead of adding the vinaigrette. Follow her lead and whisk a pinch of sugar into the dressing; this will help mellow the otherwise bold flavors of the red wine vinegar and garlic. Just before serving, reach for a bit more feta, and add a final squeeze of lemon juice to wake up the salad with refreshing brightness.

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3 Ways to Have More Fun in the Kitchen, According to Rachael Ray

by in Food Network Chef, April 20th, 2015

Rachael RayNo matter how hectic the day has been or how spent you may feel come dinnertime, meals still need to get on the table, and for those times when you’re left uninspired, Rachael Ray has a few tips for not just cooking food but relishing that experience in the kitchen too. At her live demo during this winter’s South Beach Wine & Food Festival, Rachael explained to a packed audience that the key to enjoying cooking involves both a relaxed state of mind and preparation. Read on below to hear what she had to say.

“Get yourself in a good mood somehow,” Rachael said. For some, that may involve music, and for others, a glass of wine may do the trick. “You can also get way ahead,” she suggested, explaining that on days when you’re not pressed for time, invest the effort in preparing a few make-ahead dishes, so that you’ll have them when you need them.

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An Exclusive Interview with the Winner of All-Star Academy

by in Shows, April 20th, 2015

Vanessa, Michael, Joseph and BobbyEight weeks ago 10 home cooks entered All-Star Academy with hopes of making it to the end and leaving as the winner of the $50,000 grand prize. After many hard-fought battles, having faced numerous culinary curveballs, maniacal mash-ups and more, one person has come out on top as the winner. FN Dish has the exclusive interview with the winner.

Spoiler Alert: Find Out Who Won

“‘Cause It’s Science” — Testing the Cutthroat Kitchen Sabotages

by in Shows, April 19th, 2015

As is the nature of the Cutthroat Kitchen beast, the situation inside the battle arena is constantly changing: Ingredients get swapped, chefs move from one station to another, and tools come and go. Aside from Alton Brown‘s evilicious smile, there’s little competitors can count on, thanks to the diabolical sabotages the host doles out. But on tonight’s all-new episode — the first of five heats in the Evilicious tournament — there was one challenge in particular that made at least one element of the battle predictable.

In Round 3’s pound cake challenge, Alton revealed a chemistry set that, while ominous, offered a few opportunities, which food stylist Chelsey found out as she tried her hand at cake baking with the kit during the latest installment of Testing the Sabotages. The challenge would force a competitor to use only the tools within the set — beakers, stirrers, test tubes, a hot plate and a Bunsen burner, among other items — to make a pound cake, and although Chelsey found herself working hard to properly mix the cake batter, she took comfort in the hot plate. “The bottom is cooked,” she said as she flipped her petri-dish cake, “hopefully it will do the same thing on the other side … ’cause it’s science and it does that.” Sure enough, after only a few minutes, the opposite side of the cake was indeed browned; Chelsey said the treat she flipped out of the dish “cuts beautifully,” is “cooked all the way through” and “is delicious.

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