by Marisa McClellan in Recipes, February 22nd, 2013
by Robin Miller, February 22nd, 2013
Whenever I’m at a loss as to what I should make for dinner, I make a pot of soup. I appreciate the fact that you can make something warming and filling with just a few ingredients and I love the fact that a batch of soup nearly always yields enough for lunch the next day.
In fact, we eat so much soup around my house that in late January, my husband asked for a soup break. Looking back, I realized that we’d eaten a batch or two every week since November. Once I figured out just how much soup I’d been feeding him, I was fine with taking a little rest.
Nearly all my soups start out the same way: I saute onions, leeks or shallots in a bit of olive oil and then start adding whatever other vegetables are in my fridge that need to be used. Then there’s the liquid. I use stock if there’s some to be had, or water with a little bouillon concentrate or a splash of wine for flavor.
Finally, salt, pepper, herbs and a long, slow simmer. Unless I’m working with tough cuts of meat that need a lot of cooking, the last thing I add is protein — like slivers of chicken breast, beans or little cubes of ham — to prevent it from overcooking or falling to bits.
Before you start cooking, read these tips
by Joseph Erdos in Shows, February 22nd, 2013
When it comes to estimating portions, visual cues really help. Keep your serving sizes in check and make sure you enjoy enough of the good stuff, like fruits and vegetables, lean meats and dairy and whole grains.
When you’re filling your plate...
by Joseph Erdos in Shows, February 21st, 2013
This weekend, Food Network has all-new episodes from Paula, Ree, Giada and Guy as well as a night of competition on Sunday. It all starts Saturday with Paula’s Best Dishes, where it’s about cooking comforting foods for the ones you hold dear with a Sunday supper. Afterward, Ree is cooking breakfast for her boys and dinner for her best friend. Then on Giada at Home, it’s an episode of recipes that are just as comforting as they are decadent. In the afternoon it’s a video game-themed episode of Sugar Dome.
First thing in the morning on Sunday, watch Guy put a twist on turkey burgers and make spicy margaritas. At night watch amateur cooks attempt to prove they have culinary chops on Chopped. Then it’s more amateur cooking on Worst Cooks, where the contestants’ knife skills will be put to the test. Finally it’s a face-off between Iron Chef Bobby Flay and Challenger Micah Wexler on Iron Chef America.
Read about the shows
by Maria Russo in Entertaining, Recipes, February 21st, 2013
Abel’s on the Lake is a popular open-air restaurant in Austin, Texas. Owner Ellis Winstanley was looking for an executive chef who shares his vision for the restaurant and can keep up with the demands of the busy establishment. 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 Jon Gaboric.
Chef Gaboric was born in Seoul, South Korea, was left on the doorstep of a police station and ended up in an orphanage. At 5 years old he was adopted by an American family and grew up in New England. As a kid he fell in love with food. He’s been cooking professionally for 20 years but was looking for a new job with the potential to grow so that he can give his son the life his adoptive family gave him.
Chef Gaboric was successful at creating a dish for the first test, which challenged the chefs to work with blue crab. Unfortunately, for the second test, Chef Gaboric didn’t create a dish that Ellis was happy with — the grilled swordfish with fennel salad was not the right style for Abel’s and the fish was sliced and cooked inconsistently. When it came to dinner service things looked promising during prep, but once service began, everything started to go downhill fast. Ticket times were extremely long and Chef Gaboric found himself out of his element in cooking for a large volume. He tried to take shortcuts but Ellis reprimanded him. In the end, Chef Gaboric was able to turn out a successful dinner service with food that everyone loved. Ellis offered Chef Gaboric the job of executive chef, believing he embodied the future of Abel’s on the Lake.
by Sarah De Heer in Contests, February 21st, 2013
In celebration of Hollywood’s biggest night of big-screen honors, the stars of your favorite movies from the past year will come together at the 85th Annual Academy Awards on Sunday night to recognize the most outstanding performances in film — and the most fashionable styles, of course. While you may not be in Los Angeles this weekend to partake in the action on the red carpet, you can celebrate top nominees with the next best thing: an Oscars viewing party at your place, complete with fellow movie-buff friends and a spread of elegant yet comforting snacks and sips. We have a crowd-pleasing menu inspired by some of the most popular films, plus classic movie munchies and sweet concessions to help you pull off an award-worthy bash with ease. Check out Food Network’s favorite movie-themed recipes below, then tell us in the comments: How will you be celebrating the Oscars this weekend?
As the celebrities make their way from limousines to red-carpet interviews, raise a glass to the evening to come with Food Network Magazine‘s bright, refreshing Red-Carpet Cocktails made with crimson-colored pomegranate juice and toppers of gin and champagne. Let guests help themselves to a concession-stand favorite — crunchy, salty popcorn — to help recreate the moviegoing experience in your living room. Food Network Magazine‘s Theater-Style Buttered Popcorn (pictured above) is a must-try recipe, boasting clarified butter instead of simple melted butter so that each kernel is coated with flavor but isn’t soggy or greasy.
Keep reading for more recipes
by Dana Angelo White, February 21st, 2013
For Food Network and burger enthusiasts who can’t make it to the Burger Bash at the South Beach Wine & Food Festival this year, there’s still a chance to feel like you were there. Havaianas and Chef Michelle Bernstein recently teamed up to create the ultimate flip flop — almost good enough to eat. In honor of the festival and its most popular event, whimsical pins featuring burgers, pickles, ketchup and fries (dubbed The Meal) will be available on site for purchase, along with Michelle’s custom golden sandal.
You can buy these limited-edition Burger Bash-inspired flip flops and pins right now (until Feb. 24) or you could enter to win a pair of your own, plus the pins. To enter, leave a comment in the field below with the answer to this question: What’s your favorite Food Network burger recipe (must include the recipe URL to qualify)? We’re giving away a pair to five randomly selected commenters, so enter now for your chance to win.
Read official rules before entering
by Food Network Magazine in Food Network Magazine, February 21st, 2013
It’s been a brutal cold and flu season so far this year! At this point folks would do just about anything to ward off germs. Are the most popular remedies backed by science or nothing but old wives tales?
Myth: Vitamin C prevents illness
by Maria Russo in Shows, February 20th, 2013
Hot Tips for Healthy Cooking From Food Network Kitchens’ Katherine Alford:
Don’t overlook tofu because you think it’s bland. If you marinate it before cooking, it will turn out super flavorful. Slice firm tofu and drizzle it with your favorite marinade (try the orange juice-onion mixture in Food Network Magazine‘s Tofu Cuban Sandwiches With Jicama Sticks); soak for at least 5 minutes, then sear or bake.
(Photograph by Christopher Testani)
by Maria Russo in How-to, Recipes, February 20th, 2013
In one of his most dramatic missions to date, Robert Irvine arrived in Kilgore, Texas, to help Nancy Dupre, then owner of Nanny Goat’s Cafe & Feed Bin, transform her failing restaurant. But on day one of renovations she stormed out, vowing to end her Restaurant: Impossible experience before it even started. She became frustrated and simply overwhelmed when it was revealed that her daughter, Jessica, then cook at Nanny Goat’s, was the root of her business’s problems. Despite Nancy’s refusal, her mother, Sissy, and Jessica agreed that Robert and his team should continue their project, and the next day, a calmer, more composed Nancy returned to the site more committed to this mission than ever.
Although Robert and his team helped launch Nanny Goat’s into a new season of success with a crowd-pleasing menu and clean yet comfortable decor, Nancy decided to sell the restaurant for a profit, and has since entered retirement. Jessica no longer works at Nanny Goat’s Cafe, but much of the eatery’s other staff remains.
We checked in with Sharon Henley and Glenda Reid, the new owners of Nanny Goat’s, who took control of the restaurant in the new year, and they’re proud to say that their restaurant is “full of customers every day.” They’re pleased with its fresh, welcoming look and admit that they “work together like a well-oiled machine” with their employees.
Deglazing: you’ve surely heard the term mentioned by your favorite Food Network chefs and stars, but do you know what it means and how to do it? Chef Bobby Flay introduced the idea of deglazing to his team of recruits on last Sunday’s premiere of Worst Cooks in America as he taught them how to make a mushroom-wine sauce for steaks, but for some contestants, the lesson could have used a second explanation. If you’re in need of a refresher course as well, look no further, because we have the how-tos for tackling this can-do cooking technique, plus easy recipes to help you master the process.
To deglaze a pan is to use liquid — be it stock, wine or water — to unstick any bits of food leftover on the bottom of the pan after searing or sauteing. In the case of Chef Bobby’s recipe, he used bold red wine to deglaze the pan in which he cooked his beef tenderloin. Thanks to a quick sear, the meat had taken on a golden-brown crust full of flavor, and after flipping it, remnants of that flavor remained on the pan. With just a splash of wine and a bit of stirring, however, those crispy pieces added a new depth of taste to the sauce without much effort.
Practice deglazing at home