by Dana Angelo White, March 9th, 2013
by Joseph Erdos in Recipes, March 9th, 2013
Everyone’s buzzing about cauliflower these days. It’s simple, tasty and apparently very trendy; we love that this cruciferous veggie is getting a chance to shine!
Low in calories (25 per cup) but high in nutrients (fib...
by Maria Russo in Shows, March 8th, 2013
When it comes to celebrating St. Patrick’s Day in America, a big part of the holiday is sitting down to a dinner of corned beef, typically boiled with cabbage, carrots and other root vegetables. But have you ever thought about how corned beef got to be “corned”? It’s actually not as difficult as you may imagine. If you know how to brine, or marinate, you’re already one step closer to making corned beef successfully in your own kitchen.
In the weeks leading up to the holiday, you can find packaged corned beef in the meat section of your local supermarket. This beef has already been corned, which means it has been cured in a brine of salt, sugar and spices. That’s really all it takes to make corned beef. The only catch is planning ahead, because the curing process does take some time (just about a week or so). But if you’ve got the time and want to try it at home yourself, Food Network has just the right recipe for you. And the best part is you’ll be able to tell your family that you made the corned beef from scratch — how many people can say that?
Get the recipe for homemade corned beef
by Maria Russo, March 8th, 2013
In the Sweet Genius kitchen, Master Pastry Chef Ron Ben-Israel is all business and no nonsense, challenging top professional bakers to a slew of culinary tasks on the clock. When he’s in charge, only confectionary perfection will suffice; others’ second-best efforts are simply unworthy of the genius title.
All of that is about to change come Sunday night, when Chef Ron drops by Boot Camp to lead the Worst Cooks in America recruits in a simple baking how-to. No longer striving for excellence, the Sweet Genius himself is after mere edibility when it comes to concocting cakes with some contestants who’ve opened their ovens only a handful of times — ever. Will he be able to instill in them a penchant for light, airy batters and smooth, fluffy frostings, or will the teams crumble under the pressures of pastry?
Given the sneak-peek image above from Sunday’s all-new episode, it looks as though it’s Chef Ron who’s taking the brunt of the challenge, as the Blue Team’s Alina Bolshakova dangles a bowlful of frosting over his head. Is her maneuver somehow part of the cake-making process, or do you think this is simply a well-meaning game she’s playing with Chef Ron? Will the Sweet Genius soon be covered with fallen frosting, or does he manage to dodge Alina’s bright-orange spread?
Write your best caption
by Marisa McClellan in Entertaining, Recipes, March 8th, 2013
No stranger to friendly food competition, Anne Burrell is a seasoned restaurant chef known for her no-nonsense mentorship of a team of recruits on Worst Cooks in America and eager executive-chef hopefuls on Chef Wanted. In Washington, D.C. yesterday,...
by Joseph Erdos in Shows, March 8th, 2013
I am the designated birthday dessert baker for my circle of close friends and dear family members. Every year, I make a dozen or more cakes, pies, tarts and meringue concoctions for parties, picnics and small family dinners.
It starts in January with my dad’s birthday. Tradition dictates that he gets a thing called Pinch Pie (though it’s neither pinched, nor is it a pie). It’s a meringue shell filled with ice cream, strawberries, whipped cream and toasted almonds. It’s a sugar bomb, but it’s beloved in my family.
In February, both my sister and my husband celebrate. When she was younger, Raina was into ice cream cakes, but these days she prefers something dense and chocolatey. Scott, on the other hand, hasn’t shifted his preferences since childhood. He likes to celebrate with a Funfetti cake made from a boxed mix. Though it violates my from-scratch sensibilities, that’s what he gets.
As we head into March, I start thinking about baking for my friend Shay’s big day. She doesn’t have a standard cake, instead preferring to try something new. Last time I did a carrot cake, and this year I’ve been planning something layered and featuring chocolate.
Before you start baking, read these tips
by Joseph Erdos in Shows, March 7th, 2013
This weekend on Food Network it’s all about cooking and having fun with family and friends, and some friendly — and not-so-friendly — competition.
Saturday morning has all-new episodes from Ree, Ina and Giada. On The Pioneer Woman, Ree is cooking up a storm for her football-playing family as they prepare for a game of boys versus girls. Then on Barefoot Contessa, Ina’s rewarding the team that helped design and build her new library with a Mediterranean-style party. Afterward, Giada and her aunt Raffy are cooking recipes right out of Giada’s grandma’s recipe collection on Giada at Home.
The competition starts on Sunday with a new episode of Cupcake Wars, where the teams bake it out for a chance to cater an event for The All-American Rejects. On Worst Cooks in America, the remaining Boot Campers must try and beat the clock to see if they can cook faster than ordering in delivery. Then, on a special night, watch Restaurant: Impossible as Robert tries to unite three brothers who have had a hard time running their late mother’s Italian restaurant (pictured above).
Read about the shows
by Andrea Albin in Food Network Magazine, How-to, March 7th, 2013
Culina, Modern Italian is a restaurant located in the Four Seasons Hotel Los Angeles at Beverly Hills. General Manager Mehdi Eftekari was looking for a new executive chef because the former executive chef, Ashley James, was promoted to oversee the entire hotel. The two men were in need of someone who could cook innovative Italian food, lead a large staff and be comfortable with their customers. 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 Mette Williams.
Mette Williams is an executive chef from Los Angeles and a single mother of a 14-month-old boy. The position at Culina would give her the stability that she wants for herself and her son.
by Toby Amidor, March 7th, 2013
In the March issue of Food Network Magazine, you’ll find my recipe for homemade ricotta. Traditionally, ricotta is made from the whey left over during scale cheese production, but at home it’s easy to make using fresh milk. In my version, I chose to add a little bit of heavy cream to the mixture to make it a little richer and more luxurious.
There are 101 ways to use ricotta, but when you are using homemade stuff, it’s best to do as little to it as possible. One of my favorite ways to eat it is in a simple sandwich inspired by one I love at Saltie, a Brooklyn sandwich shop:
Split a 5-inch square of focaccia through the middle and lightly toast it, then drizzle it with some good-quality olive oil. Mix about 1/3 cup of ricotta (preferably still warm) with about 2 tablespoons mixed chopped basil, tarragon and chives, a good grind of black pepper and a tiny bit of freshly grated lemon zest; spread it on 1 side of the bread. Melt a tablespoon of butter in a small nonstick skillet over medium-low heat, and add a lightly beaten egg and a pinch of salt to the pan; stir it constantly with a rubber spatula to make a very soft scrambled egg with small curds (it will take longer than you are used to). Scoop the egg onto the ricotta and top it with the other piece of bread.
This chain has been popping up all everywhere — there are over 1,000 locations nationwide. Find out what you should order when you stop by this booming burger and fry joint.
ORDER: Simple and “Little”
It’s tough to navigate this pred...