by Guest Blogger in Food Network Chef, Shows, April 9th, 2013
by Maria Russo in Food Network Chef, Shows, April 8th, 2013
Every Tuesday, Justin Warner, winner of Food Network Star Season 8, is back remixing the Chopped All-Stars baskets as seen in the episode Sunday night in pure Justin Warner style: edgy, intense, passionate and full of wit. If you’ve ever watched an episode and found yourself yelling at the TV, “I would have made this and that instead!” then these are the posts for you.
by Justin Warner
Welcome back to the Rebel Remix, where yours truly will attempt to simulate via text what I would do in the chef shoes of this week’s contestants.
Appetizer basket: Veggie terrine, galangal, banana bread and mango juice
Oh, veggie terrine, you hideous mess. Flavor-wise you aren’t a danger, but what can we possibly do to divert the judge’s attention from your repulsive pigmentation? The answer: Put a banana-bread bag over your head. This basket has a definitive tropical feel to it, aside from the veggie terrine, but the terrine’s carrot flavors will work very nicely with the galangal (kinda like a wicked stepmother of ginger), and banana bread will fit in with mango juice like the Chiquita banana lady would fit in at Carnival. Start by freezing the terrine so we can cut it into batons more easily. Next we’ll make a sauce by chopping up the galangal and adding it to the mango juice. Put this mix on the stove and get it reducing ASAP.
by Food Network Magazine in Food Network Magazine, April 8th, 2013
Among locals in the South, it’s common to believe that one style of barbecue reigns supreme, that a signature blend of spices and use of the sauces, rubs and techniques turns out real-deal ribs, pulled pork and brisket, and others’ versions aren’t true ‘cue. In tonight’s marathon of Diners, Drive-Ins and Dives, Guy‘s delving into the world of Tennessee barbecue with a tour of Memphis hot spots. His first stop is Leonard’s, an almost-100-year-old institution specializing in classics like meaty ribs and chopped pork; then he heads to Tom’s Bar-B-Q for a deliciously speedy meal made with Mediterranean flavors.
After a weekend in Memphis, Guy takes off to discover authentic German dishes in Chicago and a Honolulu food truck serving Island-style fare before setting his sights on the city. He’s at The Sparrow Tavern in Queens, N.Y., known for its elevated takes on bar food, including the Bifteki Burger Sandwich, before moving on to Indianapolis. There he stops by Zest to taste its signature Tomato Bon Bons, stuffed with cheese and coated in sausage.
Go behind the scenes with Guy
by Maria Russo in Recipes, April 8th, 2013
Give your breadsticks a fresh look for spring. Arrange refrigerated breadstick dough on a baking sheet and brush with a beaten egg. Place small, delicate herb leaves like dill, chervil, oregano or parsley on top, then brush with more of the egg and bake as directed.
(Photograph by Sam Kaplan)
by Robin Miller, April 8th, 2013
Endlessly versatile and suitable to kids’ and grownups’ tastes alike, pizzas are ideal meals for vegetarian eaters, as they can be made the same way with or without meat, and a lack of protein won’t sacrifice flavor or substance. If your weeknight routine has you ordering delivery pies on account of their ease and timesaving beauty, try embracing a fresher alternative that’s every bit as simple and quick to prepare: homemade pizza.
The secret to effortlessly making pizza at home is relying on prepared dough. Although you can make from scratch and then freeze Food Network Magazine‘s Basic Pizza Dough if you have the time, picking up already made dough from the supermarket or local delivery spot is just fine, especially if you crave the signature crust from your neighborhood pizzeria. Keeping ready-to-go dough in the freezer for fuss-free meals will save valuable time in the kitchen on hectic nights.
Keep reading for recipes
by Dana Angelo White, April 8th, 2013
Traditional pesto is a vibrant blend of basil, pine nuts, garlic, Parmesan or Romano cheese and olive oil. The term “pesto” comes from the Italian word pestare, which means to pound or crush (you might be familiar with the mortar and pes...
by Sarah De Heer in Books, Events, April 8th, 2013
There’s no doubt vegetables have lots of good nutrition to offer, but how you purchase, store, and prepare them can dramatically affect their value. Here’s what you need to know when cooking up your favorite veggies.
Farm to Table
by Sarah De Heer in Food Network Chef, Shows, April 7th, 2013
During the months of April and May, Alex Guarnaschelli’s schedule will be filled with book signings across the country for her first book, Old-School Comfort Food. Check out her book tour schedule below to see if she’ll be in a city near you.
While you’re there, have Alex sign a copy of Old-School Comfort Food:
Monday, April 8: New York City
Event: 4:30-7:30 p.m., Kraft Kulinary Event at Columbia University
Wednesday, April 10: Bridgewater, N.J.
Event: 2:30-4:30 p.m., Costco (signing)
Click here for Alex’s entire book tour schedule
by Sarah De Heer in Food Network Chef, Shows, April 7th, 2013
What can you expect when you put 16 star chefs you know and love on the Chopping Block for charity? Inventive dishes, out-of-this-world ingredients, smack talk, laughs, sweat and a grand prize of $50,000 for the winner’s charity.
Here’s the breakdown: Each Sunday, a new group of All-Stars will compete for a spot in the finale. Tonight, viewers saw four familiar faces from Food Network and Cooking Channel in action in the Chopped kitchen. In the coming weeks, you’ll see mega-chefs, Chopped judges and celebrities battle it out to show the world they’ve got the chops to win the grand prize.
If you missed the show and recorded it, don’t read any further — FN Dish is about to break down the episode and chat with the winner.
SPOILER ALERT: Find out who won
by FN Dish Editor in Community, April 7th, 2013
Tonight an all-new season of Chopped All-Stars began, and what better way to kick things off than pitting Food Network stars against their Cooking Channel counterparts? Stars dashed to deliver dishes before the clock ran out, and competitors bumped into each other, putting one chef’s dish at risk. Needless to say there was no shortage of drama.
If you missed the show and recorded it, don’t read any further — FN Dish is about to break down the episode and chat with the runner-up.
SPOILER ALERT: Our exclusive interview with the runner-up
Sometimes coming up with a side that can feed a crowd is harder than figuring out the main dish. But this week’s Most Popular Pin of the Week, Food Network Magazine‘s Cheesy Scalloped Potatoes, can feed a hungry army of eight people. A big-batch side dish that pairs well with any main course, this foolproof, cheesy batch of potatoes turns out tender and golden brown every time.
For more everyday recipe inspiration, visit Food Network’s Let’s Cook: Recipe of the Day board on Pinterest.
Get the recipe: Food Network Magazine’s Simple Scalloped Potatoes