by Maria Russo in Food Network Chef, November 21st, 2013
by Maria Russo in Shows, November 20th, 2013
It’s Thursday, and while that means everyone is just one day away from the weekend, it also means it’s time to throw back — to an earlier period in Food Network’s history. Check back on FN Dish every Thursday to find the latest #tbt of your favorite chefs and get a retro look at their earliest days on TV.
While Jeff Mauro is now a firmly ingrained Food Network chef, his first days on TV weren’t actually as a star — instead, he was a star in the making, as he was one of 15 finalists to compete on Food Network Star, Season 7.
During the run of the competition in 2011, Jeff offered a sandwich-focused point of view in the kitchen, explaining, “You are only a couple steps away from turning any sandwich into a meal and any meal into one fantastic sandwich.” His unique culinary niche, coupled with his on-camera charm and comedic timing, caught the attention of the Selection Committee, including Food Network executives Bob and Susie, and they ultimately welcomed him to the Food Network family as the first-ever Sandwich King. Jeff’s premiere series, titled after his nickname, aired that summer with a mix of sandwich recipes inspired by his Italian heritage, his hometown of Chicago and some of his favorite meals.
by Dana Angelo White, November 20th, 2013
Overrun with filth in the front of house and back, Georgia Boy Cafe in Hagerstown, Md., was in desperate need of rescuing when Robert Irvine and his Restaurant: Impossible team arrived. Perhaps more than the restaurant, however, the relationship between the owners, partners Chuck Holman and Montez Dorsey, was on the brink of ruin, as their lack of communication and stress about the business were tearing them apart — and ultimately having a damaging effect on their eatery. With just two days to work and a budget of only $10,000, Robert relaunched Georgia Boy Cafe with a contemporary interior design and overhauled menu to match. FN Dish caught up with Chuck and Montez a few weeks after Robert left to find out how their business is doing today.
“The business is doing much better than before the show,” Chuck and Montez tell FN Dish. “We are … being more creative on ways to get customers in the door, and not only having new customers but repeat customers.”
by Food Network Magazine in Drinks, Food Network Magazine, November 20th, 2013
In this week’s news: The next green juice, texting for weight loss and restless nights for coffee lovers.
Move Over, Kale Juice
The newest juice trend is all about Brussels sprouts. Yes, the love-or-loathe-it vegetable has found its way into j...
by Maria Russo in Food Network Chef, November 20th, 2013
An all-American holiday calls for American wine. These bottles chosen by Food Network Magazine pair well with the feast — and they’re all from the U.S.!
Below are five of our favorite whites, click here to get the rest.
Get Food Network Magazine’s Picks
by Victoria Phillips, November 20th, 2013
As a competitor on Food Network Star this past summer, Damaris Phillips didn’t stray from her Southern point of view in the kitchen. She used her lifelong experience of living in Kentucky and her passion for traditional Southern ingredients to establish herself as the ultimate authority on the cuisine, and when she told Bob and Susie in her pitch that “Southern food is the food of love,” they were quick to believe her. She’s maintained her tendency for Southern-style cooking on her first-ever series, Southern at Heart, airing Sundays at 10:30am/9:30c, where she helps love-struck guys turn out deliciously comforting Southern dishes with the classic ingredients of the region. FN Dish caught up with Damaris in her hometown of Louisville to find out more about her penchant for Southern cuisine, like her ultimate down-home meal. Read on below to hear from Damaris and find out her go-to Southern goods, the secret to making the best-ever grits and more.
What’s your favorite Southern meal, the one down-home dish you’re always craving?
Damaris Phillips: Cornbread and milk. It’s my favorite. I also love beans and cornbread. First you have pinto beans or butter beans and cornbread for dinner, and then the next morning, inevitably, there’s leftover cornbread. You take that cornbread into a glass, cold milk over the top and you just eat it — [with] maybe some honey. I like to put a little honey on there. It’s like cornflakes, kind of. Not really, but kind of.
by Maria Russo in Holidays, Recipes, November 20th, 2013
Simplify dinnertime prep work with the KRUPS Mini Chopper. Whether you’re chopping vegetables or herbs (or making a homemade whipped cream), the job can be taken care of with the touch of a button. The mini chopper has a 13-ounce bowl and a he...
by Joseph Erdos in Recipes, Shows, November 19th, 2013
No matter if you’ll be brining your turkey or deep-frying it, whipping sweet potatoes or smashing golden spuds, stuffing the bird or serving the dressing alongside it, one thing is certain about your Thanksgiving spread: There will indeed be dessert. This year, in addition to the classic apple pie and pumpkin cheesecake, serve a mix of creative, crowd-pleasing treats, like Sunny’s mini pumpkin pies, Giada’s turkey-decorated cookies and Alton’s deliciously tart lemon pie. Check out Food Network’s top-five Thanksgiving desserts below to find recipes for these family-friendly picks, plus more sweet inspiration for your Turkey Day feast.
5. Mini Pecan Pumpkin Pies — Use tiny muffin tins to shape pecan-studded dough into sweet cups, then fill them with a mixture of pumpkin and vanilla, and finish each with a pecan for an extra-special presentation.
4. Thanksgiving Turkeys — Giada starts with store-bought cream-filled sandwich cookies to make these kid-approved cookies, decorated with seasonal candies and colored frosting to transform them into turkey look-alikes.
Get the top-three recipes
by Maria Russo in Shows, November 19th, 2013
The Chopped Dinner Challenge is a series of recipes showing you how easy it is to cook like a winning Chopped competitor. Every week, FN Dish will showcase a recipe created by Food Network Kitchens that uses at least one of the Chopped basket ingredients, plus basic grocery goods and simple staples. Consider it your very own Chopped challenge. Just take this frequent tip from the judges: Don’t forget to season!
On this week’s Chopped, the competitors found kimchi, gefilte fish, applesauce and lavash in their appetizer baskets. Each competitor transformed the ingredients into fritters, patties, tacos or pizza, but not all of the results were up to the judges’ liking. But for this Chopped Dinner Challenge, the featured item is the popular Korean condiment kimchi, which has made it into many fusion dishes time and time again with rave reviews. So why not make this Kimchi Pizza with Bacon? It’s a sweet, savory and spicy rendition that serves as the perfect dinner to satisfy your family’s takeout cravings, especially if it’s looking like a showdown between Asian takeout and pizza delivery.
by Food Network Kitchen in Food Network Magazine, November 19th, 2013
While some businesses on Restaurant: Impossible
struggle with problems that are in full view of the customers, like a feuding wait staff or dingy carpeting and chipped paint in the dining room, others’ issues are trapped behind closed doors in the kitchen. It’s only when Robert Irvine
and his Restaurant: Impossible team arrive and shine a light on the back of the house that the horrible truths of some eateries’ kitchens are revealed.
Over the years on Restaurant: Impossible, Robert has discovered a range of uncleanliness in restaurant kitchens — some simply untidy and many in need of a solid scrubbing. But then there are those that are infested with insects, have surfaces caked in several years’ worth of grease and are outfitted with refrigerators full of spoiling food. The cleaning of these establishments often requires not only time and money from Robert’s budget, but also a serious lesson from the host himself on how to maintain proper food standards in the restaurant.
Don’t be fooled by the label “Grade A” on a bottle of maple syrup: It’s no better than Grade B. Grade B syrup is darker and has a stronger maple flavor; Grade A is milder. We prefer Grade B for cooking (we used it in a Kale-Sesame Chicken Salad for Food Network Magazine). Both grades are more expensive than the imitation stuff (“pancake syrup”), but real maple syrup is worth the splurge.
(Photograph by Lara Robby/Studio D.)