No one accomplishes a mission quite like Food Network's resident fixer-upper Robert Irvine, and that makes him an ideal mentor to guide Lenny, Luca and Nicole as they film their pilots. Star Talk caught up with Robert while he was mentoring the final...
Waffles may be known for their starring roles on breakfast tables, but when they’re not topped with warm maple syrup or cool whipped cream and berries, they shine alongside savory ingredients as well. From the tried-and-true marriage of waffles and fried chicken to the addition of bacon, cheese and spices, these tender, fluffy bites can be paired and stuffed with myriad flavors and textures; think of them as blank canvases just waiting to be dressed up depending on the batter. Read on below for classic and creative waffle inspiration with Food Network’s top-five waffle recipes from Damaris Phillips, Giada De Laurentiis, Alton Brown and more chefs.
5. Semolina and Sun-Dried Tomato Waffle Pizzas — No longer just for breakfast, waffles take a savory turn with Damaris’ pizza pie-inspired recipe, boasting a sun-dried tomato waffle crust and traditional toppings, like homemade tomato sauce, gooey cheeses and fresh vegetables.
4. Chicken and Waffles — A trio of comfort food classics converge in Food Network Magazine’s quick-fix recipe: crispy, juicy fried chicken, fluffy waffles and smooth, buttery gravy.
Four young chefs-in-training entered the competition on tonight’s fourth episode of the five-part Chopped Teen Tournament. But only one kid made it through all three rounds of mystery baskets, securing a spot in the grand finale, where he or she will have the chance to win $25,000 in prize money, a $40,000 culinary school scholarship and bragging rights as the first Chopped Teen Grand Champion, which goes pretty far when you’re just a kid in high school. FN Dish has the exclusive interview with the teen-chef winner from Part 4.
One year ago, the Food and Drug Administration (FDA) unveiled a plan to set guidelines for packaged foods claiming to be free of gluten. The FDA regulations, which are voluntary, take effect today and stipulate that any packaged food labeled “...
On an all-new Restaurant Stakeout this Wednesday at 9|8c, host Willie Degel does the unthinkable, by shutting down a restaurant for the first time. On the episode, Ricky, the owner of the Red Room in New Rochelle, New York, has been faced with running his mom’s restaurant. But without any experience, he’s put all his trust in his staff — a decision that might not be the wisest. Luckily, Willie is there to show him what’s really going on, and to help him see that sometimes you have to close one door in order to open another.
Backstage snacks are some of the perks of being a pop star — whether they’re there to fuel energy, help calm nerves or simply enjoy. While working on Food Network in Concert coming up this September, Food Network Magazine discovered the reported food requests of some of today’s top stars. Can you match each snack with the correct musician?
When apricots are ripe and at their peak, they have an irresistible tart, tangy and almost floral flavor. And because the flesh of an apricot is quite thick, the fruit makes a great addition to smoothies, requiring little more to achieve a velvety c...
Nothing takes the burn out of midsummer heat like free cookbooks. FN Dish is giving one lucky reader his or her very own stack of books mentioned in recent Off the Shelf posts.
The books featured in this giveaway include:
Jeni Britton Bauer’s Jeni’s Splendid Ice Cream Desserts
Marisa McClellan’s Preserving by the Pint
David Lebovitz’s My Paris Kitchen
Kimberley Hasselbrink’s Vibrant Food
Allison Kave’s First Prize Pies
To enter: Tell us in the comments what your favorite summer recipe from Food Network is (must include URL in answer). FN Dish is giving away this collection of cookbooks to one lucky, randomly selected commenter.
For a bite-size treat that’s perfect for a lazy summer barbecue, try your hand at these meatless mini burgers by Jeff Mauro. Ready-made veggie burger patties tend to be unhealthy due to their use of mock meats, and are full of sodium, which often leads to people skipping them altogether. With a few inventive ideas and a food processor, however, you can create a meatless alternative that is as flavorful as it is healthy.
In this Veggie Mini Burger Pita with Cucumber Yogurt Sauce recipe, the patties are made with a mix of quinoa and cannellini beans to kick up their protein content and are seasoned with breadcrumbs, spices, cilantro and garlic. They are then stuffed into soft pita bread and topped with a creamy, tangy yogurt-based dressing for an added pop of flavor. Try these at your next barbecue for a healthy dish all party guests will enjoy.