by Amy Reiter in News, March 6th, 2014
by Allison Milam in Recipes, March 6th, 2014
Chef Watson is on wheels. In New York City, you can find food trucks that purvey pretty much anything you can think of: Crepes? Curried goat? Schnitzel? Edamame? Ecuadoran fish soup? Check, check, check, check and check. But now, roaming the country (last week in Las Vegas; this weekend in Austin for SXSW Interactive), there’s a food truck that sells exotic delicacies that neither you nor anyone else would probably ever imagine. That’s because the dishes its chefs are whipping up have been conceived by a supercomputer (remember Watson, who triumphed on Jeopardy! a few years back?), to bring together ingredients in unusual combinations too complex for mere humans to come up with. The IBM researchers who’ve teamed with New York’s Institute of Culinary Education to make the truck happen call the process Computational Creativity (or Cognitive Cooking). Diners sampling dishes like Baltic apple pie — which includes pork loin, apples and garlic chips — apparently call it mind-bendingly delish. [NPR’s The Salt]
What’s in a name? Ever wonder how cobb salad, oysters Rockefeller and bananas Foster got their names? The Milwaukee Journal Sentinel fills you in on the origins of these and other food monikers. But just so you know: Chef Bob Cobb’s surname was bestowed on the salad he made from leftovers at Hollywood’s Brown Derby Restaurant in the 1920s. Oysters Rockefeller’s buttery sauce, when it was created in 1899, was thought to evoke the richness of ultra-wealthy oil baron John D. Rockefeller. And the famous banana dish, which made its debut in New Orleans in the 1950s, was named in honor of a humble restaurant patron. [Milwaukee Journal Sentinel]
by Merritt Watts, March 6th, 2014
When it comes to comfort food, big bowls of mac and cheese, beef stew and lasagna are bound to come to mind. Now that it’s March, your idea of comfort could use a little update. This week, we’re thinking pizza — and not as a delivery backup plan. Whether you use store-bought dough or make your own, slice into cheesy homemade pizzas baked in your very own oven.
Before we completely ditch tried-and-true comfort food favorites, check out two mash-ups with a fun pizza spin. Instead of piling it all on crust, Creamy Pizza Macaroni and Cheese loads marinara sauce and heaps of cheese over classic elbow macaroni. You may call it a pizza “pie,” but Giada’s Pizza Pot Pies takes it to a whole new level, combining marinara, chicken and mozzarella under a pizza dough crust.
Start the day with Ree’s Breakfast Pizza. A wake-up call of freshly cracked eggs, hash browns and crispy bacon are even better with a golden pizza crust.
by Sara Levine in Recipes, March 6th, 2014
By now, almost everyone knows that whole-grain foods are a nutritional step up from dishes that revolve around refined carbs. But if you’re starting to get the feeling that good-for-you grains are spending just a little too much time on their ...
by Maria Russo in Shows, March 5th, 2014
We all have those nights where we come home from vacation to a barren refrigerator — or even long days when there’s simply no time to hit the store and the fridge is in the same empty state. With this challenge in mind, our experts in Food Network Kitchen came up with five recipes made exclusively with nonperishable pantry ingredients. That means no dairy, no fresh herbs, not even a squeeze of lemon. We’ll admit it: At first we were a little bit skeptical of cooking solely with cans and packaged ingredients, but these fresh-tasting, flavorful dishes won us over at first bite.
1. Quick and Easy Minestrone
Flavorful ingredients are secret weapons in pantry cooking. In this pantry-based minestrone soup, soy sauce adds instant depth and savory umami flavor. This dish proves that your bottle of soy sauce is great for more than just Asian-inspired cooking.
by Amy Reiter in News, March 5th, 2014
While the name Mill Creek BBQ Restaurant would suggest an eatery proficient in preparing succulent, Southern-style ‘cue, the reality at this Redlands, Calif., spot was that owners Lisette and Steve Brown were dishing up bland food in a poorly run environment, according to Robert Irvine. In the first mission of Restaurant: Impossible, Season 8, the fearless and determined host worked on revamping Mill Creek’s menu in the hopes of offering more full-flavored favorites. He and his team had only two days and a limited budget to execute their plans, plus give Steve the tools to successfully run the restaurant and dissolve the strain on the Browns’ blended family. Read on below to hear from Steve a few months after Mill Creek’s Impossible transformation, and learn how his business and family are doing today.
“When we compared last year’s numbers to January 2014, we had a sales increase of exactly 28 percent,” Steve explains. He says that the update in design at his restaurant “is like night and day” and that he’s pleased with the changes that Robert and his team made. “We went from a totally Western style quick-service restaurant to a more modern, slightly upscale quick-service restaurant.”
by Joseph Erdos in Recipes, Shows, March 5th, 2014
If you still think of ramen as those super-salty, just-add-water packaged noodles your roommate — OK, you — ate way too much of in college, you may want to get out more. Or at the very least, you should watch this video of Chef Bradley Miller’s heartfelt tribute to the food he’d choose for his last bite on Earth: “a big steaming porky deliciousness bowl of miso ramen.”
During the last few years in New York, ramen shops have popped up with the sudden ubiquity of Starbucks, but instead of sipping pricey venti lattes, their hipster clientele, barely visible behind steamy windows, devour headily fragrant, artfully prepared, and delightfully inexpensive Japanese broth and noodles.
by Joseph Erdos in Shows, March 5th, 2014
For this week’s Chopped Dinner Challenge, the chefs of Food Network Kitchen chose to feature the basket ingredient mussels. One of the best ways to enjoy these iridescent shellfish is in a soup or stew, so the chefs came up with this recipe for a simplified cioppino. Traditionally the classic Italian-American seafood stew is made with a variety of fish and shellfish — and for a fisherman that would typically be whatever was the catch of the day. This version uses just mussels, which are relatively inexpensive and very flavorful all on their own. If you can imagine yourself taking a big hunk of bread and dipping it right into the sweet, spicy, tomato-based stew, then this Mussel Cioppino is meant for you.
by Lauren Miyashiro in Contests, Food Network Magazine, March 5th, 2014
In the new culinary competition America’s Best Cook, premiering Sunday, April 13 at 9|8c, 16 home cooks, mentored by Food Network chefs, will have the opportunity to win the best cook title and a $50,000 grand prize. Ted Allen hosts the new series, which divides the competitors into four teams, each led by a chef-mentor representing a region of the country. Alex Guarnaschelli represents the East. Cat Cora leads the South. Michael Symon represents the North. And Tyler Florence is the leader for the West.
Read more and vote for your favorite region
by Kitty Greenwald, March 5th, 2014
For the first time ever, Food Network Magazine organized their favorite recipes from the year into one cookbook. Best Recipes 2014 is a compilation of the best weeknight dinners as chosen by the Food Network Test Kitchen and the magazine’s editors. But it was no easy task: When asked to choose her favorite, the head of the test kitchen, Katherine Alford, said, “They’re my children — I can’t pick one.”
You can receive a free 21-day trial to the annual Food Network Magazine cookbook here, or enter for a chance to win Best Recipes 2014 now. To enter: Share your favorite Food Network Magazine recipe in the comments (you must include the recipe URL). We’re giving 10 lucky, randomly selected winners each a copy of the book.
With her out-of-the-box approach to salads and sandwiches, all of which put seasonal vegetables to delicious use, Caroline Fidanza has earned a cult following among the food world’s cognoscenti in New York City, where she is based. At Saltie, ...