by Marisa McClellan in Recipes, March 15th, 2013
by Amie Valpone, March 15th, 2013
One time when I was in college, I brought a few friends home for the weekend. It was a 4-hour drive from Walla Walla, Wash. — where we went to school — to my hometown of Portland, Ore. Knowing we’d be hungry, my mom had dinner waiting for us when we arrived. She’d made a big pot of her chicken curry, with brown rice to sop up the juices and plenty of garnishes like yogurt, diced apple and fresh cilantro leaves.
I was thrilled to see what she’d prepared. It was just the sort of flavorful, interesting food I’d grown up eating and didn’t see much of in the dining hall at school. My friends, on the other hand, weren’t so excited. I didn’t know it until we sat down at the table, but they weren’t fans of chicken on the bone or saucy dishes that include cooked raisins.
I am grateful that my parents chose to be amused by my friends’ collective reluctance to eat the meal and willingly served them lots of rice with just a little sauce for flavor. I am also appreciative that my parents made sure to make interesting food throughout my childhood, as it has made me a more adventurous eater as an adult.
Recently, I had a craving for a dish like the hippie curry that my mom served to my friends and me that night. A phone call to her was dissatisfyingly vague, so I did a little digging in the hopes that I’d find something with a similar flavor profile. What I settled on was Rachael Ray’s Eight-Spice Squash and Chicken Thighs Stew With Lentil Rice.
by Dana Angelo White, March 15th, 2013
When you think of St. Patrick’s Day, what comes to mind? The color green? Beer? Leprechauns? Well, this recipe has St. Paddy’s Day written all over it. These Brussels sprouts are doused in beer to give them a savory, hoppy taste (made wi...
by Joseph Erdos in Shows, March 15th, 2013
Any carb-o-phobe will tell you to choose sweet potatoes over white ones, but is that sound nutrition advice? We’ve put these tubers head-to-head; find out which comes out on top.
A medium-sized baked sweet potato has 102 calories,...
by Joseph Erdos in Shows, March 14th, 2013
If your idea of a perfect day involves food at just about every turn, then you’re in for a treat this weekend on Food Network. On Saturday watch new episodes of The Pioneer Woman, Barefoot Contessa and Giada at Home, all of which involve a day filled with comfort foods and sweet treats. Then it’s competition time on Sunday, with a Hawaii-themed episode of Cupcake Wars (pictured above) and an episode of Worst Cooks in America that has the Boot Campers facing their biggest fear — serving food to others. Finish Sunday evening with a life-changing transformation on Restaurant: Impossible.
Read about the shows and find out when they air
by Maria Russo in Food Network Chef, March 14th, 2013
Ola restaurant is located at Turtle Bay Resort on the north shore of Oahu, Hawaii. Chef/owner Fred DeAngelo opened the restaurant eight years ago with his wife, Cheryl. Fred was looking for an executive chef who could relieve some of the pressure from his workload, as he has a new restaurant to run. His hope was to find a chef who could expertly work with the local island ingredients and who shares his philosophy for the restaurant, which is reflected in the name Ola, meaning “life.” Anne Burrell and the Chef Wanted
team were called in to help with the search. After two tests and two dinner services, an offer was extended to Chef Casey Barnes.
Casey is an unemployed chef from Los Angeles — he actually quit his job with a Michelin-rated chef just to interview at Ola. He recently got engaged to his girlfriend and is ready to move to Hawaii to start fresh with this new job.
by FN Dish Editor in Contests, March 14th, 2013
Having already conquered the professional kitchen as the chef-owner of two New York City restaurants — The Lamb’s Club and The National — and Kitchen Stadium as a member of the Chairman’s elite team of Iron Chefs, Geoffrey Zakarian is setting out to take over the radio airwaves, if only for just one night.
From 8pm-9pm EST tomorrow evening, Friday, March 15, Geoffrey can be heard on the SiriusXM Satellite Radio Stars Channel 107 chatting with an impressive roster of chefs, including Guy Fieri, Anne Burrell, Sunny Anderson, Andrew Zimmern, fellow Chopped judges Scott Conant and Marc Murphy, and more. These industry A-listers came together in Miami, Fla., during last month’s South Beach Wine & Food Festival, and FN Dish was on hand as the show was recorded live, poolside from The James Royal Palm Hotel.
by Maria Russo in Recipes, March 14th, 2013
Spring is right around the corner, and spring cleaning is synonymous with the season. If you’re starting with your kitchen, don’t forget to organize your knives, gadgets and more to keep them in tip top shape. One way to do this is to organize them in a knife block or on a magnetic knife strip. Don’t have either around? FN Dish is giving one lucky reader a chance to win a knife block.
This 17-slot Battle Station Block (pictured above) organizes all your knives and tools, and it stores them within hands reach on your counter — not in a cluttered drawer. The bottom comes equipped with five nonslip rubber feet for a sure grip on any surface.
Battle Station Block offers:
- 5 kitchen knife slots
- 8 steak knife slots
- 1 slot for a sharpener
- 1 slot for scissors
- 1 slot for a grater/peeler
- 1 slot for a meat thermometer
Read official rules before entering
by Dana Angelo White, March 14th, 2013
Instead of looking to rich, indulgent dips to pair with chips or vegetables, try making better-for-you hummus, a traditionally no-cook mixture of ground chickpeas and extra-virgin olive oil. This smooth, creamy combination takes just minutes to prepare in a blender or food processor and can be easily featured alongside salty pretzels, crispy pita wedges and fresh crudité alike. Not just for appetizers or simple snacking, however, hummus also transforms everyday sandwiches, salads and pizzas into next-level meals with little effort or time. Spread it onto bread, mix it into dressings or use it in place of sauce on pizza for a creative twist to traditional dishes. Check out Food Network’s top-five hummus recipes below for a varied roundup of classic and inspired versions of this no-fail favorite.
5. Buffalo Wing Hummus — Enjoy the flavors of Buffalo-style chicken wings without the meaty bones in this lookalike dip, boasting a combination of barbecue and hot sauces, plus a pinch of paprika for subtle spice.
4. Edamame Hummus — A key ingredient in Food Network Kitchens’ hummus is tahini, a soft sesame-seed paste that adds unbeatable silkiness to the easy recipe, ready to eat in mere minutes, thanks to timesaving frozen edamame.
Get the top three recipes
by Rob Bleifer in News, March 14th, 2013
Sweet, a little sour, and oh-so-delish! A spoonful of homemade chutney will jazz up chicken, pork or a platter of cheese and crackers. Mix with mayo and curry powder for a one-of-a-kind spread on a turkey sandwich. Grab a pile of fresh pears and mak...
What’s the next best thing you never ate?
Carob molasses. I know what you are thinking, but it’s not that weird health food chocolate substitute that made trail mixes depressing. Carob molasses is something completely different and worth seeking out. We’ve even put the molasses in baskets on Chopped. You get carob molasses from cooking the fruit of the carob pod with water, then straining and reducing it down to a crazy delicious syrup. It’s a Middle Eastern product, so if you want it, head to your nearest Middle Eastern market or look online.