Buttermilk Biscuits with Sausage Gravy — Down-Home Comfort

by in Recipes, February 21st, 2014

Buttermilk Biscuits with Sausage GravyAs an avid biscuit maker, I enjoy eating and baking many forms of biscuits. There are fluffy, light, flaky biscuits; tender, soft, cakelike biscuits; massive country-style biscuits called catheads; and delicate tea biscuits meant for ladies’ luncheons.

I’m asked quite a bit about biscuits. Random folks hear my accent and ask about Southern biscuits. People reach out on Twitter and Facebook. I also get at least a couple of emails a week asking how to make biscuits.

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2014 Burger Bash Winners: Michael Symon and Shake Shack

by in Events, February 21st, 2014

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So who won Food Network’s 8th Annual South Beach Wine & Food Festival‘s Burger Bash? Click play on the video above and check out photos from the event below.

The People’s Choice Award: Michael Symon (B Spot)
The Fat Doug Burger: Burger with coleslaw, pastrami, Castello-creamy Havarti cheese with stadium mustard.

Judges’ Favorite: Shake Shack
BurgerMeister: Cheeseburger topped with crispy beer-marinated shallots and ShackSauce.

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Roasted Cauliflower Melt — The Weekender

by in Recipes, February 21st, 2014

Roasted Cauliflower MeltDuring the fall and winter months, cauliflower becomes one of my staple vegetables, and we end up eating it at least once a week (and even more often during the depth of the season). The only trouble with my cauliflower habit is that it always ends up as a side dish and never as the dinnertime star.

That’s not to say that I don’t like the three ways I make it (mashed, roasted or baked in a cheesy sauce). But lately I’ve been seeing lots of ways that people are transforming cauliflower into the main event, and I want in on that action.

There’s this whole roasted cauliflower head that seems mighty intriguing, along with cauliflower steaks and pots of nutty, caramelized cauliflower soup.

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What to Watch: A New Season of Food Court Wars Begins and the Competition Is Brewing on Chopped

by in Shows, February 21st, 2014

Chopped BeerThis weekend, Food Court Wars returns for a second season: On Sunday night, the owners of a hot dog eatery face off against a pair of beignet makers to win space in a food court. Afterward, it’s a special beer-themed episode of Chopped. And on Cutthroat Kitchen, four chefs return for more sabotage and culinary punishment.

Plus, tune in for new episodes of The Pioneer Woman and The Kitchen on Saturday and a new Sandwich King on Sunday morning.

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Alex Guarnaschelli Celebrates Bella Cucina at the South Beach Wine & Food Festival

by in Events, February 21st, 2014

Alex GuarnaschelliWhile she may be known for her fierce competitive spirit in the kitchen — both while facing off against rivals as the newest Iron Chef and judging the latest Chopped contest — Alex Guarnaschelli enjoyed a culinary partnership last night at the 2014 Food Network South Beach Wine & Food Festival. Kicking off the weekend-long celebration of all things eats and drinks, Alex teamed up with Chef Dena Marino to host Bella Cucina, an intimate yet lively Italian-themed dinner at Chef Marino’s MC Kitchen in Miami’s Design District.

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In Defense of Bean Night: Save Big and Eat Well (Plus 6 Ways to Get Started)

by in Family, Food Network Chef, February 20th, 2014

Pasta with Salsa CrudaEvery budget shopper knows that dried beans are downright cheap. So when I’m thinking about inexpensive, but healthful, meals to feed my family (and let’s face it, I spend a lot of time thinking about just that), it’s impossible not to place this versatile little nutritional gem front and center on the menu. Thus, I created “Bean Night.”

It started 10 years ago when Philippe went back to graduate school and we transitioned from having two steady incomes to having suddenly none (plus a very expensive tuition bill and a baby on the way). I watched every penny, so I created a handful of uber-cheap dinners that I could feel good about eating — meals that cost about $5 to make. My plan was to rotate these extra-cheap meals into our weekly menu plan to save money.

It worked.

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10 Grown-Up Grilled Cheeses — Comfort Food Feast

by in Recipes, February 20th, 2014

10 Grown-Up Grilled Cheese RecipesRemember when grilled cheese meant nothing more than bread, cheese and butter? It turns out that’s all just a starting point for this cheesy hand held favorite. Before taking out the panini press or heating up a skillet, help your grilled cheeses grow up by stacking them high with all kinds of fun add-ins. With just a little creativity, grilled cheese can mature into a cheesy meal worthy of lunch or dinner. And, when it comes to comfort food, few things in this world can compare.

1. Perfected — For the Barefoot Contessa, the Ultimate Grilled Cheese means layering thick slices of smoky bacon, multiple types of cheese and even a swipe of Dijon on sourdough.

2. Wide Open — Assembled on a crusty halved baguette, this Open-Faced Tomato Grilled Cheese by Food Network Magazine is so good it doesn’t even need that top layer of bread.

3. Smoky Spin — Pack all of the flavors of chile relleno, a Mexican favorite, into Roasted Poblano and Mushroom Grilled Cheese. With a noted smokiness for chipotle peppers, this sandwich has all the vibes of the traditional dish.

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