On this week’s Chopped Dinner Challenge, the chefs of Food Network Kitchen chose to feature the basket ingredient ground pork. This Roasted Eggplant with Sichuan-Style Pork recipe reinvents the inexpensive ingredient for an outside-of-the-takeout-box meal that’s ready in 30 minutes. Stir-frying the pork with spicy Sichuan flavor transforms the familiar ingredient into a dish that’s just as flavorful — if not more than — takeout.
Steak is not like other foods; it is sufficient in itself, or very nearly so. Add salt and heat (fire preferably), and you have something no culinary sleight of hand can improve on. Does a steak need a recipe? Heck no. But recipes abound, and with them come all manner of tips, tricks and techniques, most of which diminish your likelihood of cooking a great steak. Read more
Cutthroat Kitchen is in full swing (now in its fourth season), and with time also come lessons learned — many lessons learned. Frequent judge Simon Majumdar recently revealed the mind of a Cutthroat judge to FN Dish, and now host Alton Brown is sharing survival techniques. From the pantry to the kitchen, Alton breaks down the most-common mistakes that can easily be rectified, as well as how a chef should best prep himself or herself for sabotages.
Click play on the video above to learn Alton’s tips for acing round after round in the Cutthroat arena.
If you’ve seen an episode of Star Salvation, you probably know that it takes much more time to actually film one episode than the 10 to 13 minutes that is shown on FoodNetwork.com. So what happens to all that lost footage?
Click play on the video above to watch the hilarious cuts that didn’t make it on the Web series.
Four young chefs-in-training entered the competition on tonight’s second episode of the five-part Chopped Teen Tournament. But only one kid made it through all three rounds of mystery baskets, securing a spot in the grand finale, where he or she will have the chance to win $25,000 in prize money, a $40,000 culinary school scholarship and bragging rights as the first Chopped Teen Grand Champion, which goes pretty far when you’re just a kid in high school. FN Dish has the exclusive interview with the teen-chef winner from Part 2.
Turn basic flatbread into a quick dinner on the grill: Brush lavash, pocketless pita, naan or other flatbread with oil and grill until marked. Flip, top with cheese and let melt, then remove from the grill and top with arugula, tomatoes, corn or other fresh vegetables, or add some prosciutto or ham. Avoid traditional tomato sauce though — it can make the bread soggy.
Photograph by Justin Walker
Summer is the season of spontaneity — when a passing neighbor can become a last-minute dinner guest, and the plump tomatoes and zucchini you picked up at the market turn into the centerpiece of brunch. And when it comes to go-with-the-flow entertaining, there’s nothing better than a grill: It’s fast, cleanup is a snap, and practically everything tastes better with the smoky, crispy char you can get only from a fire. The following supermarket staples make it easy to improvise at the grill, no matter if you’re cooking T-bones, plums or potatoes. Stock up and you’ll be prepared, whatever the mood brings.
Are we on the cusp of a full-on kelp craze? Not only have magnetic fake kelp forests recently been touted as an eco-friendly way to repel sharks and prevent attacks on beaches, but the nutrition-packed seaweed is also being hailed as the “next big superfood.”
“Eat Kelp. It’s chock-full of nutrients, it mitigates climate change by sequestering carbon, improves oceans by soaking up excess nitrogen and phosphorus, and has potential as a valuable fertilizer and biofuel,” Patrick Mustain, a communications manager at the Yale Rudd Center for Food Policy and Obesity, recently wrote in Scientific American, in a blog post titled “Move Over, Kale, The New Super Vegetable Comes From The Sea.”
In an effort to reduce sugar and sweeteners in general, I recently decided to divert my craving for granola by making toasted muesli. (It’s true that granola can be made by baking the oats in just oil, but I find the mix looks a little lacklus...