by FN Dish Editor in Food Network Chef, Shows, June 27th, 2012
by Victoria Phillips in Uncategorized, June 27th, 2012
This Thursday night on Food Network (10pm/9c), Anne Burrell will be putting her mentor hat back on as she helps top restaurants find an executive chef — the critical employee who can make or break a restaurant — on Chef Wanted. Each week, Anne Burrell will put four candidates through the toughest job interview of their lives, testing everything from their culinary mettle to business acumen. It all ends with the biggest test of all: running the restaurant.
We recently chatted with Anne about being a mentor: identifying red flags on resumes, the hard questions she has to ask and even her own toughest job interview.
What is the best question to ask a potential candidate?
AB: There are a few questions I always ask. The first really important question is why do you want this job? This is to see if they’re looking for any job or if they’re actually interested in this particular job. Second, why did you get into cooking? I want to find out if this is their passion or just a job to them.
Get more from Anne Burrell
by Maria Russo in Uncategorized, June 27th, 2012
Win these oats!
Don’t let the most important meal of the day end up the most boring. Jazz up your morning routine with MOM’s Better Oats® made with whole-grain oats, flax seed and real fruit. Raise your spoon to an oats revolution with f...
by Leah Brickley in Food Network Magazine, How-to, June 26th, 2012
We know he’s not exactly your average Star fan, but we just had to give the Fan Post of the Week to none other than Alton Brown himself. This weekend, the leader and namesake of Team Alton took to Twitter — with Post-it notes — to show his su...
by Sara Levine in Uncategorized, June 26th, 2012
We’re hard at work in the test kitchen months before grilling season starts. We often find ourselves developing summertime favorites in the middle of winter, and finding a spot to grill (sometimes in the snow) can be challenging. I’m lucky enough to have a backyard and both a gas and charcoal grill, so I volunteer on occasion to bundle up and test recipes from home to ensure accuracy.
Here are some tips I picked up this past winter while testing recipes for the June issue of Food Network Magazine.
5 Tips for Successful Grilling:
1. Get organized. Make sure everything you need is organized and within reach of your grilling command station. Using a small baking sheet is a great way to keep sauces, seasonings, timers, thermometers, recipes and miscellaneous equipment nearby and ready.
2. Invest in a thermometer. If you’re cooking larger, more expensive cuts of meat using a thermometer can help with accurate cooking temperatures — so you don’t overcook that pricey steak. We in the test kitchens like digital instant-read thermometers.
Click here for three more tips
by Food Network Magazine in Food Network Magazine, June 26th, 2012
Team Alton will bring only two finalists to Miami after saying goodbye to Emily Ellyn in last Sunday’s episode. Emily embodied her “retro-rad” POV to a T, but after seven weeks she was still unable to open up and get comfortable on...
by FN Dish Editor in Events, News, June 25th, 2012
Hot tips from Food Network Kitchens’ Katherine Alford:
When you’re making potato salad, season the potatoes with salt and vinegar as soon as they’re cooked but before dressing, like Food Network Magazine did in this Potato Salad With Peas; they soak up a ton of flavor when they’re hot. You can serve the salad at room temperature or chill it for later; just be sure to take it out of the fridge about 30 minutes before eating.
by Victoria Phillips in Behind the Scenes, Food Network Magazine, June 25th, 2012
In May, FN Dish announced that Food Network had been nominated for 12 different Emmy Awards. This past Saturday, two of our very own stars took home these coveted honors at the 39th Annual Daytime Entertainment Emmy Awards held in Beverly Hills, Calif.
Congratulations to Bobby Flay and the production team for winning Outstanding Culinary Program for Bobby Flay’s Barbecue Addiction and to Sandra Lee for winning Outstanding Lifestyle/ Culinary Host on Semi-Homemade Cooking.
Sandra’s makeup artists, Mark Payne and Alx Galasinao, took home a Creative Arts Emmy Award for Outstanding Achievement in Makeup on Semi-Homemade Cooking with Sandra Lee, as well.
by Maria Russo in Recipes, June 25th, 2012
Coming up with 50 of anything for Food Network Magazine’s monthly 50-recipe booklet can be daunting — in the past, the magazine has featured 50 tacos, 50 brownies and 50 grilled cheeses — but this month, chefs in Food Network Kitchens tackled the ultimate way to cook out: in foil packs.
Sure they included the usual suspects — chicken wings and various vegetables — but it’s dishes like Paella (No. 12), Gnocchi (No. 11) and Upside-Down Cakes (No. 47) that up the wow factor.
Traditionally, paella was cooked on an open flame, says Claudia Sidoti, Food Network test kitchen manager. Cooking paella in the foil pack resembles that traditional style, bringing a nice crunch to the rice, she adds.
Read tips our chefs picked up after making dozens of foil packs
by Robin Miller in Uncategorized, June 25th, 2012
A fresh, no-cook sauce that takes just moments to prepare, basil pesto is a must-have summer sauce that’s most traditionally made with bunches of fresh basil leaves, plenty of garlic, crunchy pine nuts, mounds of Parmesan cheese and fruity olive oil. If you’ve never made homemade pesto before, start with Food Network Magazine’s Basil Pesto (pictured above) — it’s an easy, versatile recipe that the whole family will enjoy. Though pesto is often featured atop pasta noodles, it can shine in salads, soups, appetizers and more. Check out Food Network’s pesto-based recipes below and let us know your favorite way to enjoy pesto.
With a smooth sauce and rich flavor, Food Network Magazine’s five-star Pesto Cream Tortellini is a go-to weeknight dinner that features tender tortellini — pillow-like pasta that is stuffed with either meat or cheese — and good-for-you broccoli. Pick up a package of store-bought tortellini to save time in the kitchen.
Giada’s Farro With Coarse Pesto is an Italian-style salad that can be featured as a hearty side dish or healthful light lunch. When making the pesto, Giada processes the basil mixture just until it’s coarse — the uneven texture will stand up well to the hefty weight of the grains. Be sure to boil the farro in vegetable broth or water, instead of chicken broth, to maintain a meatless dish.
Since most Americans dine out more than four times each week, we’re only in complete control of what we eat less than half of the time. In an ideal world, we’d know exactly what we’re consuming both at home and out — right? Consider ...