by Sarah De Heer in Shows, December 23rd, 2012
by Hedy Goldsmith in Holidays, December 23rd, 2012
The fifth season of The Next Iron Chef: Redemption was full of ups and downs, but one thing is for sure: All eight chefs redeemed themselves in one way or another.
Every week, each chef tried to pull out all their tricks to stay in the competition but, ultimately, one chef went home each week. Read the exclusive exit interview of the first chef to say goodbye during the final episode below.
Find out who went home
by Jonathan Milder in News, December 23rd, 2012
Fall has finally given way to winter. Driveways are being shoveled, snow tires are mounted onto cars and steaming mugs of hot chocolate warm our souls. I, however, sit on a snowy-white beach contemplating what to bake for Santa’s annual visit, a tradition my mom started when I was very young.
Fast-forward to today: As one who works with flour, sugar and eggs, I bring joy year-round (to the many sweet tooths out there), but never a more important time than at holidays. This time of year, I bake for a “claus.”
I like to deliver tasty treats to my local police and fire stations as my way of saying thank you for saving lives. All of this leads me to sharing some of my fun holiday traditions. Some are past favorites, some are newer ideas soon to become classics.
Cookies left on a plate for Santa maybe very traditional, but who says it has to be boring? Invite the neighbors, family and friends over for a decorating party.
Find out how I set up my decorating party
by Amie Valpone, December 23rd, 2012
Food Network Kitchens have come up with their annual list of the top food trends that will define 2013. Check out some of the trends here.
1. Pop “Culture” — Is fermentation poised to be the new yoga? Beer, miso, yogurt, kombucha and their kin will multiply in 2013. Chefs love fermentation because it’s the ultimate source of complex flavors (it’s what makes grapes into a glass of wine), marketers love selling “live active cultures,” health nuts appreciate probiotics, and DIY-ers are learning that it’s easy to get into.
2. Heat Seekers — With jalapenos and chipotles now as common as meat and potatoes, the search for spicy satisfaction will lead us to seek heat in new places. The mass market is getting on board with Doritos taco shells, Sriracha popcorn and Spicy Pizzeria Cracker Jacks, while chefs are exploring warming Aleppo pepper and numbing Sichuan pepper.
by Maria Russo in Shows, December 23rd, 2012
A Christmas meal isn’t complete without a “sweet” element — but who says the sweet stuff is just for dessert? This year, add some sweetness to your dinner table and have a not-so-traditional side dish: cranberry-glazed carrots. It’...
by FN Dish Editor in Community, December 22nd, 2012
There’s no question that this season of The Next Iron Chef: Redemption has been one of Food Network’s most-intense culinary competitions to date. After all, 10 superstar chefs have put their personal and professional reputations on the line — for a second time — in the hopes of making gastronomical history by claiming the only title that matters: that of The Next Iron Chef. Week after week rivals fall and their hopes at achieving redemption become crushed in an instant.
Despite the anxious, pressure cooker-like challenges and Showdowns in which the chefs inevitably find themselves, judge Simon Majumdar has managed to interject a host of witty, well-timed reactions and one-liners that delivered some of the smartest and flat-out funniest moments of the show. Among his best instances of constructive and comedic criticism have been his reaction to Chef Spike Mendelsohn’s use of an apparently juvenile melon baller — he quipped that “We are talking about becoming The Next Iron Chef, not The Next Home Dinner Party Cook” — and his judgment of Alex Guarnaschelli’s too-green spiced ham ravioli, which he deemed reminiscent of “Kermit in a blender.” These sharp, entertaining remarks have provided some of the most LOL-worthy moments of the season to date, and what makes them perhaps even more hilarious is that they’re coming from Simon, a notoriously no-nonsense judge with little tolerance for less than perfection.
Get the best one-liners
by Amie Valpone, December 22nd, 2012
The holiday season may be jolly for many of us, but let’s not forget that in the United States, 16 million kids are at risk of going hungry, especially at this time of year. If you’re still looking for that perfect gift, give one that will really make a difference. Share the spirit of the season by donating to No Kid Hungry to help hungry children in America.
Five reasons to donate this holiday season:
1. There are 16 million kids in the United States who will face hunger this year, but they don’t have to. As a nation, we have plenty of food and we also have programs in place that are designed to feed kids. No Kid Hungry is making sure these kids are getting connected with these programs. Childhood hunger is a solvable problem.
2. The No Kid Hungry campaign is making sure more kids start the school day with a healthy breakfast so that they’re ready to learn.
by Maria Russo in Holidays, Recipes, December 22nd, 2012
Veggies don’t have to be hard to cook or hard to eat. This Christmas, add some extra nutrition to your holiday dinner. This roasted pecan broccoli is a colorful, quick and easy dish to whip up.
Broccoli is delicious and something I always stock up...
by Toby Amidor, December 22nd, 2012
While some families are slicing the holiday ham or carving the crown roast of pork on Christmas Eve, many Italians and Italian-Americans are preparing a meal with not just one star ingredient, but seven. It’s an Italian tradition to celebrate the Feast of the Seven Fishes on Christmas Eve, and with that comes a long, relaxing meal of fish-forward dishes. The strictest adherents to the seven-fishes tradition will tell you that indeed there should be seven fish on the dinner table, but for the sake of simplicity, consider any and all seafood, including shellfish, to count toward your final fish tally. The key to committing to cook seven different kinds of seafood is spreading out the dishes throughout the meal; instead of preparing seven whole fish for what would be an excessively large main dish spread, offer perhaps three small appetizers, a soup, pasta, then entrée plus a side salad, each with seafood as the focus. Check out Food Network’s favorite Feast of the Seven Fishes menu below, then tell us in the comments: What’s your favorite kind of fish?
Get the menu
by Maria Russo in Shows, December 22nd, 2012
Looking for tasty vegetarian recipes this holiday season? From appetizers to mains to desserts, these 35 recipes will leave everyone (including meat lovers) begging for seconds.
The terms “healthy” and “vegetarian” may seem syno...
Bacon was the name of the game on last Sunday’s episode of The Next Iron Chef: Redemption, as the final four rivals were challenged to transcend the everyday Las Vegas buffet by creating a five-course buffet offering with bacon at the forefront. Teammates Nate Appleman and Amanda Freitag embraced the test wholeheartedly, featuring an easy-to-eat spread complete with bite-sized dishes and Sin City-inspired plates alike. Chefs Alex Guarnaschelli and Marcel Vigneron had buffets on the brain when they imagined their French-style feast, but a few technical flaws forced them into a Secret Ingredient Showdown. In the end, it was Chef Guarnaschelli who survived to cook in the upcoming finale episode alongside Chefs Appleman and Freitag, after a raw rack of lamb proved to be Chef Vigneron’s undoing.
In this week’s installment of Rival Recipes, we’re putting the focus back on everyone’s favorite pork product and asking the top three finale-bound chefs to bring their best bacon-centered bites to battle. Chef Appleman has chosen to use pancetta (Italian cured bacon) in his big-batch side dish of Roasted Green Beans With Pancetta and Yogurt, while Chefs Guarnaschelli and Freitag are letting bacon shine in an appetizer and main dish, respectively. Chef Guarnaschelli’s recipe for Flatbread With Bacon and Scallion Pesto uses thin slices of thick-cut bacon to finish a lemon zest-topped dough, while Chef Freitag’s Bacon-Wrapped New York Trout With Brussels Sprouts and Mustard Sauce features a bacon blanket and classic Italian seasonings.