by Joseph Erdos in Shows, March 27th, 2013
by Gaby Dalkin in Entertaining, Holidays, March 27th, 2013
FN Dish is counting down to the Season 3 premiere of Chopped All-Stars by introducing a competitor every day. Sixteen competitors including Food Network and Cooking Channel talent, renowned chefs, Chopped judges and celebrities are competing for a chance to win the title of All-Stars Champion and a $50,000 donation to charity. Watch the premiere on Sunday, April 7, at 9pm/8c and keep coming back to FN Dish for exclusive interviews and behind-the-scenes previews.
Gavin Kaysen is the executive chef of Café Boulud in New York City. In 2007 he competed in the Bocuse d’Or International Cuisine Competition in France. Gavin has received several accolades, including having been named one of Food & Wine Magazine‘s 10 Best New Chefs (2007) and having received the James Beard Foundation’s 2008 Rising Star Chef award. But did you know Gavin’s first fine dining experience at 20 years old ended up changing his life? It influenced his decision to become a chef — otherwise, he might have been a storm chaser. Find out more about Gavin in his Q&A below.
by Toby Amidor, March 27th, 2013
With Easter right around the corner, it’s never too soon to start planning — the sooner you create a plan, the more organized the day will be and you’ll wind up enjoying it more yourself.
I’m hosting Easter again this year — it’s become somewhat of a tradition. Or maybe it’s the fact that everyone knows I’m going to cook up a storm so they are all always open to coming to my house. Either way, I love it. I get to decide what’s on the menu and make things I think will please a crowd.
This year I’m going heavy on the appetizers. I want to host a fun outdoor party with plenty of cocktails and lots of delicious appetizers for my guests to choose from. That way they get to taste a lot of different things without getting totally stuffed from the ham. Not to fear, though, there will absolutely be ham, but I’m incorporating it in a little bit of a different way this time. By eliminating the centerpiece of the large-baked ham, it takes the pressure off of the long cook time and preparation. The recipes below incorporate classic flavors you’d see on an Easter table, but in a casual form — perfect for entertaining a large or small crowd.
Click here to get the menu
by Allison Milam in Recipes, March 27th, 2013
Easter wouldn’t be complete without brightly-colored eggs and a full out egg hunt. But who wants to ruin the festivities with spoiled eggs?
Food Safety Basics
Eggs are considered a potentially hazardous food that may cause illness if theyR...
by Victoria Phillips, March 27th, 2013
You’ve heard it all before: Spring is a time for change. It’s a time when we kick off our puffy down coats and swing our windows wide open. It’s also a time when our diets change for the better. But before getting carried away with all the green-as-can-be produce you can get your hands on, use this first stage of the season for some serious spring cleaning, with a special emphasis on that pantry of yours.
This week, Food Network’s combining forgotten pantry items with the freshness of spring produce. Together, these two elements create bright and budget-friendly side dishes.
Those cardboard boxes of pasta sure stock up in the shadowy depths of your pantry. Get that stuff boiled by making one of these spring-forward pasta dishes. Serve Food Network Magazine’s Spaghetti With Snap Peas and Prosciutto alongside a nice chicken breast. Or try Pasta Salad With Asparagus, Corn and Sun-Dried Tomatoes by Food Network Magazine as a cold side for a spring picnic.
by Maria Russo in Shows, March 27th, 2013
Have you tried grapeseed oil? This healthy fat is extracted from the tiny inner seeds of the same grapes used to produce wine, and it’s perfect for stir frying, sautéing, baking and frying. With a light, nutty taste no cholesterol or transfat...
by Joseph Erdos in Shows, March 26th, 2013
No longer two of the Worst Cooks in America, Rasheeda Brown and Alina Bolshakova have survived six weeks of Worst Cooks Boot Camp and are now armed with the knife skills, kitchen techniques and culinary confidence needed to cook a restaurant-quality meal for three professional-chef icons. Both recruits have endured their shares of struggles in the competition, falling short in several challenges, but they’ve proved themselves worthy of the chance to represent their mentors in front of the judges’ panel. Come Sunday night, one of them will earn $25,000, as well as exclusive bragging rights for her chef, but not before competing in the ultimate finale cook-off, complete with the demands of a multi-course meal and rigid time constraints.
When Rasheeda and Alina are cooking for Boot Camp glory on Sunday, who will you be rooting for? Are you hoping that Chef Anne‘s Rasheeda takes the crown and earns her mentor a fourth-straight victory, or do you think it’s time for Chef Bobby to enjoy a win and Alina to best her competitor? Should the Red Team’s Rock Star Rasheeda take home the prize, or should the mad scientist on the Blue Team collect the triumph? Cast your fan vote below to tell us who you want to win Worst Cooks in America.
Vote for who you want to win
by Joseph Erdos in Recipes, March 26th, 2013
FN Dish is counting down to the season 3 premiere of Chopped All-Stars by introducing a competitor every day. Sixteen competitors including Food Network and Cooking Channel talent, renowned chefs, Chopped judges and celebrities are competing for a chance to win the title of All-Stars champion and a $50,000 donation to charity. Watch the premiere on Sunday, April 7, at 9pm/8c and keep coming back to FN Dish for exclusive interviews and behind-the-scenes previews.
Elizabeth Falkner first wowed the culinary world with her desserts before turning her attention to savory dishes. She has competed on Iron Chef America, The Next Iron Chef: Super Chefs and recently, The Next Iron Chef: Redemption. Elizabeth previously ran her pastry shop, Citizen Cake, and restaurant, Orson, in San Francisco before relocating to Brooklyn to open her new Southern Italian restaurant, Krescendo. But there’s a lot you don’t know about Elizabeth — for example, she hates really sweet desserts. And if she weren’t a chef, she would probably have been a superhero. You’ll have to watch to find out whether she uses any special powers in the Chopped kitchen. Find out more about Elizabeth in her Q&A below.
by Food Network Magazine in Food Network Magazine, March 26th, 2013
Serving a beautiful baked ham for Easter is a percect way to celebrate the holiday (that is, unless you’re going for something different this year). And the best part about a ham, whether its bone-in or spiral-cut, is that it can easily be adapted to suit your family’s tastes. Like it sweeter? More savory? No problem. Food Network has its five most searched-for ham recipes below — each recipe is a bit different to meet your needs this holiday. You’ll find recipes from the Neelys, Ina Garten, Paula Deen, Tyler Florence and Food Network Magazine. One recipe even offers four additional glaze recipes, perfect for the family that wants to try something unique like an Asian-inspired glaze. Any of these recipes are sure to please at your holiday gathering. And don’t forget the rest of the meal — for more recipes and ideas, check out Food Network’s Easter Central.
5. Honey Baked Ham — This ham recipe from the Neelys features a simple glaze of honey, brown sugar and red pepper flakes and cayenne pepper for a bit of kick.
4. Old-Fashioned Holiday Glazed Ham — Paula Deen’s recipe for ham makes quite the holiday showstopper. The ham is decorated with pineapple rings and maraschino cherries held in place by whole cloves. A glaze made from pineapple juice, brown sugar and yellow mustard adds a nice tangy flavor.
Get the top three recipes
by Dana Angelo White, March 26th, 2013
Hot Tips for Cooking With Cheese From Food Network Kitchens’ Katherine Alford:
When a recipe calls for grated cheese, you might not always know how big a block you should buy. The texture of the cheese makes all the difference, but as a general rule, 3 to 4 ounces whole yields 1 cup grated. To measure grated cheese, put it in a dry measuring cup and tap it against the counter; don’t pack it firmly.
(Photograph by Marko Metzinger/Studio D)
It’s time to start planning your Easter menu and it can be challenging to accommodate relatives with special dietary requests. If cooking for a diabetic is on your to-do list, we’ve got healthy, spring-inspired recipes with 30 grams of c...