by Simon Majumdar in Shows, October 28th, 2012
by FN Dish Editor in Community, October 28th, 2012
Chef Estes and Chef Wong definitely earned their places in the final showdown and neither seemed particularly alarmed when Alton Brown revealed their secret ingredient: a wide range of potatoes.
After a rather frightening battle to claim other ingredients from the refrigerator, both chefs set about making two very different dishes. If creativity had been the only criteria, then Chef Wong would have been the clear winner. There were two main flaws with her dish, however, that meant we had to mark her down. I felt that the use of celery leaves was a mistake and overpowered some of the more subtle flavors, while Alton found the base of purple potato puree to be gluey and overworked.
Chef Estes’ dish was less adventurous and she was faced with a battle to persuade three experienced judges that a seemingly simple chowder was noteworthy. She did that with her perfect preparation of three different types of potato and an herb cream that had us all wiping the bottoms of our bowls with our fingers.
Keep reading and relive the battle
by FN Dish Editor in Contests, October 28th, 2012
Whether you’re starting to plan your Thanksgiving side recipes or just looking for the perfect recipe to complement tonight’s dinner, this week’s Most Popular Pin of the Week is a knockout. Ina Garten enhances the classic mashed potato recipe for Food Network Magazine by leaving the skins on red potatoes and then mixing them until smooth by folding in sour cream, Parmesan cheese and salt and pepper.
For more Turkey Day inspiration, visit Food Network’s Let’s Plan: Food Network Magazine’s Thanksgiving Menu board on Pinterest.
Get the recipe: Food Network Magazine‘s Parmesan Smashed Potatoes
by Mallory Viscardi in Community, October 28th, 2012
It’s official: The countdown to The Next Iron Chef: Redemption has officially begun — fans are just seven days away from the premiere episode (November 4 at 9 pm ET/PT). Since this season is all about redemption, you’ll see 10 familiar chefs battling it out again, proving they’ve got the skills to win the ultimate prize: the title of Iron Chef.
Want to brush up on your Next Iron Chef history before it starts? The Next Iron Chef: Redemption stories are now available to watch for DISH customers starting today. In this series, chefs from previous seasons of Food Network’s The Next Iron Chef and Iron Chef America provide an intimate behind-the-scenes look at their experience competing on the show, including an explanation of what went wrong for them and what led to their ultimate elimination. Tune into Blockbuster Studio Channel 102 exclusively on DISH to check out this season’s chefs — click here for the schedule. The chefs will also detail their strategy for victory in the upcoming season (channel 110 for DISH customers). Each behind-the-scenes interview will be paired with the Next Iron Chef or Iron Chef America episode that sent them packing in an earlier season.
In celebration of the new season and these stories, DISH is giving away stainless steel cookware sets to five lucky fans. Between the holiday season coming up and everyday cooking, these pots and pans will have you cooking like an Iron Chef in no time. You can buy your own cookware set here or enter in the comment field below for a chance to win one. To enter: Tell us which chef you’re rooting for this season and why. We’re giving away a 10-piece Stainless Steel Cookware Set to five lucky, randomly selected commenters.
by Maria Russo in Food Network Chef, Holidays, October 27th, 2012
We recently asked Food Network fans to send us their favorite soups and bowls to celebrate the launch of Food Network’s new iPad app, Food Network Favorites: Super Soups. True to form, our fans proved to have great taste in both their dishes and their favorite fall soups.
Click here for our editors’ picks
by Amie Valpone in View All Posts, October 27th, 2012
With the pint-sized costumes and hours of trick-or-treating that all but define Halloween, it can seem as though this spooky-sweet holiday is just for kids. But youngsters aren’t the only ones who can enjoy Halloween and especially the buckets of candy that come with it. Sure, store-bought miniature candy bars may be the treat of choice handed out to Batman, clowns and princess look-alikes on Wednesday night, but you don’t have to settle for individually wrapped peanut butter cups when feeding adults. For grown-up Halloween goodies, try making your own chocolate truffles with help from dessert extraordinaire Chef Duff Goldman, owner of Charm City Cakes bakeries in Maryland and California and the star of Food Network’s Ace of Cakes and Sugar High.
In partnership with Godiva, Duff recently launched Cake Truffles, a line of candy truffles inspired by classic desserts, and we caught up with him to get the secret to candy making for beginners and to find out his favorite truffle from the decadent collection.
by Sarah De Heer in Shows, October 27th, 2012
Can you ever make enough deviled eggs? Not when you’re talking about this Guacamole Goblin Deviled Eggs recipe. It’s perfect to get you and your family in the Halloween spirit. This versatile recipe can be served year-round; however, the gu...
by Mark Oldman in Drinks, Holidays, October 26th, 2012
A little friendly competition never hurt anyone and the newest season of The Next Iron Chef: Redemption is sure to have plenty of it.
With just eight days until the premiere (Sunday, November 4 at 9pm/8c), FN Dish decided to heat things up and start the competition early. Starting today and continuing each week, editors will present two chefs with their corresponding dishes in what’s called Rival Recipes. Fans will then pick their favorite dish in a poll: the winner gets bragging rights and fans get two delicious recipes (it’s a win-win situation for the reader).
First up are the two newest Iron Chefs: Chef Marc Forgione (Season 3 winner) and Chef Geoffrey Zakarian (Season 4 winner), who is also a judge this season. Both chefs have mastered and revolutionized American-style cooking and here they offer two classic Italian dishes.
We’re pitting Chef Forgione’s Gnocchi With Brown Butter and Sage (from Food Network Magazine) against Chef Zakarian’s Perciatelli With Bolognese. Dumplings versus spaghetti. White sauce versus red sauce. Which will you choose? Vote below.
VOTE NOW: Which Iron Chef’s dish gets your vote?
by Sarah De Heer in Shows, October 26th, 2012
For Halloween I often advise people to find one of the many wines available with scary names, such as Sin Zin, Dead Arm or Devil’s Lair. Given the festive nature of fright night, however, it can also be rewarding to whip up a big-batch wine that is sure to give your guests the creeps — in a good way.
Red Punch: The color of villainy, of course, is blood red, so the easiest way to add fright to your night is to mix up a simple Red Wine Punch from Food Network Magazine.
Sangria: With a little more work, you can make a traditional red sangria, whose name appropriately derives from sangre or blood in Spanish. I show you how in this video.
Go Green: Equally impressive would be to surprise your guests with a concoction the color of ghastly green. Obtain some green food coloring and add it to Paula Deen’s Mimosa Punch or Giada’s Apple and Mint Punch.
Accessorize with Sandra’s Shrunken Head Straws
by Marisa McClellan in Entertaining, Holidays, October 26th, 2012
Have you ever wondered what goes on behind closed doors in a restaurant? Starting tonight, Ben Vaughn will scour restaurants and cafes to find out if they come up to par with today’s health standards in Food Network’s newest show, Health Inspectors. Traveling from Louisiana to states in the Midwest, Ben examines and exposes the infractions of establishments and then teaches the owners, managers and staff the tools and procedures to follow in order to stay in business. Will these struggling establishments survive? Their success will depend on how well they follow the advice of our chef, restaurateur and consultant, Ben Vaughn.
Can you spot an unsanitary restaurant? We chatted with Ben and asked him for five tips that customers should be on the lookout for:
1. Restrooms: Check out the restrooms first. Are they clean? Check the floors. Are paper towels readily available and is the soap dispenser full?
Customers should also be on the lookout for these four things
Each year around Halloween I find myself feeling nostalgic for elementary school — for class parties, costume parades on the playground and a plastic pumpkin bursting with candy. I also find myself craving my mom’s honeyed popcorn. It was her signature treat to give to friends and neighbors for the holiday.
After dinner when all the dishes were cleaned and put away, she’d fire up our yellow-and-white air popper and keep it running until she had filled a clean brown paper grocery bag with the popped corn. Once that task was finished, she’d melt butter and honey together into a thick syrup and pour it over the popped corn, using her longest-handled wooden spoon to help stir it all up.
The sweetened corn would then get spread across rimmed cookie sheets and would go into the oven for 10 or 15 minutes, to help set and crisp the kernels. The next day when it was cool, she’d package it up in plastic bags, secured with orange and black twist ties. My sister and I always got small bags in our lunch the day after she made it.
Before you start popping your corn, read these tips