by Maria Russo in Shows, November 9th, 2014
by Amy Reiter in News, November 9th, 2014
Steak, lasagna, chicken, potatoes — these dishes and more can be made in nearly any pan you have in the kitchen and can even move from the stove to the oven seamlessly. But when it comes to waffles, there’s just one all-important tool available for making them — or so Cutthroat Kitchen chefs thought before tonight’s all-new episode. In a doozy of a sabotage, Alton Brown auctioned off exclusive rights to the lone waffle iron in the kitchen, while other competitors were forced to tackle the waffle challenge using an ice cube tray and a metal meat mallet as their only cooking vessels.
Before the contestants attempted their next-level waffles with these seemingly oddball gadgets, the Cutthroat Kitchen culinary crew got to work on the same sabotages to make sure they were indeed fair and possible given the tight time restraints in the competition. Click the play button on the video above to watch the tests unfold and see how the team turned out untraditional waffles with the ice cube tray and meat mallet.
by Maria Russo in Community, November 9th, 2014
You might think the only incentive needed to give your cellphone a rest at the dinner table is to better enjoy your meal and engage in conversation with your fellow diners. But a restaurant in Iowa, Sneaky’s Chicken, has sneaked in a little extra motivation: Every Wednesday, customers willing to unglue their eyes and ears from their phones receive a 10 percent discount on their checks.
The restaurant’s general manager, Christy Wright, told the Associated Press that she and her dad, Sneaky’s owner, Dave Ferris, instituted the promotion, in which customers voluntarily put their phones in a box provided by their server, because they couldn’t help noticing that phones were taking their toll on table conversations.
(In a poll we conducted on FN Dish a few months back, most respondents said they “never” turn off their cellphones while eating at a restaurant. “I’m paying good money to eat at these restaurants and will do what I please with that time,” wrote one bristled commenter.)
by Dana Angelo White, November 9th, 2014
When it comes to rounding out your dinner menu with a few easy-to-make side dishes, look no further than potatoes. From mashing and pureeing to frying, grilling and sauteing, there’s no shortage of ways to prepare the humble spud, including Ina Garten’s preferred method of roasting, which is featured in this week’s Most Popular Pin of the Week. She opts for a few pounds of small potatoes to make her five-star dish, which boasts bold flavor from fresh garlic and a final sprinkle of parsley before serving.
For more top-rated recipe inspiration, visit Food Network’s Let’s Cook: 5-Star Recipes board on Pinterest.
Get the Recipe: Garlic Roasted Potatoes (pictured above)
by Maria Russo in Food Network Chef, Holidays, November 9th, 2014
On my recent visit to the annual Food & Nutrition Conference and Expo (the “Super Bowl of nutrition,” as it’s referred to by nutritionists), health care pros from around the country came together to talk about the hottest topics in nutriti...
by Amy Reiter in News, November 8th, 2014
If Valentine’s Day is a day for hopeless romantics, then Thanksgiving is surely one for the chefs among us. From the crowd of company seated at the dining room table to the crowning turkey centerpiece and the 10 or so side dishes flanking the buffet, it’s no surprise that those who enjoy cooking for strangers in restaurants would love even more to cook for their families at home, and Iron Chef Alex Guarnaschelli is no exception. “It’s my favorite cooking holiday,” Alex told FN Dish of turkey day when we caught up with her recently. For her, Thanksgiving comes twice — once at her restaurant and again with her family—and she notes, “I try to make everything from scratch.”
Read on below to hear more from Alex and find out her must-have bites on Thanksgiving, plus a few of her make-head tips for the feast.
What does Thanksgiving look like at your house? What kinds of traditions do you celebrate?
Alex Guarnaschelli: I have two Thanksgivings every year. The first one I do at the restaurant with my restaurant family, and we cook a whole big spread and we sit down, no matter how busy we are, and we take the time to hang out. And then I cook for my parents. My parents like to eat out in a restaurant, which is kind of embarrassing for a professional chef to be caught, busted, in a restaurant on Thanksgiving. So, if my parents really want to go out, we go out, but then I cook a whole spread at home for my daughter and my parents. And I try to make almost everything from scratch. It’s my favorite cooking holiday of the year. It’s a time, I think, when a chef just goes nuts and just does everything, and so I want to make sure I don’t miss anything.
by Maria Russo in In Season, Shows, November 8th, 2014
When a nimble-handed barista presents you with a latte that’s been personalized with a pretty image on top — a swirly leaf or twirly heart — it gladdens your spirit, as if you’ve just been given an unexpected gift or a warm smile from a kind stranger.
The latte art posted by a Twitter user who goes by the handle @dongurinekobei, though, puts most other fancy coffee doodles to shame. According to RocketNews24, the highly detailed, ultra-realistic, foamtastic feline faces are @dongurinekobei’s way of immortalizing her cats, a tabby named Donguri and two kittens, Mugi and Uutan — at least until the java jones hits.
by Keri Glassman, November 8th, 2014
While pumpkins and apples may receive most of the glory when it comes to seasonal autumn eats, the bounty of fall produce reaches far beyond them, as hearty potatoes, colorful carrots and bite-size Brussels sprouts make their way to the farmers markets this time of year. On this morning’s all-new episode of The Kitchen, the co-hosts savored the flavors of fall by putting in-season ingredients to work in fresh, new ways, especially when it comes to ever-versatile cauliflower. Katie Lee, a no-nonsense pizza enthusiast, transformed cauliflower into a next-level pizza crust, while Marcela Valladolid roasted it with herbs and pickled peppers, and Sunny Anderson glazed cauliflower and treated it as a main dish.
Now that fall is in full swing, FN Dish wants to know what seasonal fruit or vegetable you’re most excited about enjoying. Are you a fan of fresh-from-the-orchard apples, or are you partial to tender-firm pears? Do you crave the subtle sweetness of butternut squash, or do you reach for golden sweet potatoes? Vote in the poll below to share your favorite fall produce.
by Allison Milam in Holidays, View All Posts, November 8th, 2014
“Fine! Just have the CUPCAKE!” I yelled (in my head) as I practically threw the sugar-infested, oversize cupcake (that I was planning to bring to a party) at my 3-year-old son. The meltdown he was having in the pouring rain on Second Ave...
by Mallory Viscardi in Books, November 7th, 2014
There is nothing quite like rolling into your Thanksgiving feast with a homemade, fresh-from-the-oven pie. Whether pumpkin or pecan, apple or peanut butter, a good pie ends the biggest meal of the year on a high note that can carry you through till next November. In the spirit of Thanksgiving and all that is sweet, Food Network presents step-by-step how-tos for building the perfect pie, revealing the ins and outs of everything from making the perfect crust to giving your slice a unique, unexpected touch (spoiler alert: fire is involved).
Rachel Khoo’s new cookbook, My Little French Kitchen, is a delicious breath of fresh air. A regional culinary tour of France, Khoo’s cookbook explores beyond her Parisian stomping grounds to reveal to readers all the hidden gems and treats France’s varied terrains and landscapes have to offer the palate.
The book is a hybrid diary and recipe collecting, and Khoo’s bright voice carries you through each region of France in an enchanting, inquisitive way. The first thing you’ll notice about the recipes is how uncomplicated they are. Khoo says it’s a misconception that French food has to be daunting or complicated to prepare, and her recipes are proof of that.
The tour starts in Brittany, then travels to Bordeaux, Basque, Provence, Lyon and finally ends in Alsace. The food offerings from each are captivating. France’s flavors bloom to life in her Red Wine Roast Chicken from Bordeaux, a simple dish that embodies the French food philosophy: Use local, fresh ingredients to make easy, classic dishes. Her travels reveal the surprising infusions you’ll find innate to France’s borders: Nicois Cannelloni from the French Mediterranean coast, inspired by the region in Provence where France and Italy meet. Or get a taste of the Basque coast with Pork and Clams with Cider and Lima Beans. Though she says it’s incredibly difficult to pick a standout region that surprised and delighted her the most, Khoo admits that Basque holds a special place in her heart, saying: “The Basque region with its laid back surfer attitude (Biarritz on the Atlantic coast is a surfers paradise) and influence from its neighbor, Spain, was the region I enjoyed the most. I loved the little pintxos (Basque tapas) bars you could find tucked in the side streets of Biarritz but also the rugged countryside where you could spot pigs (they are famous for Bayonne ham) grazing.”