by Maria Russo in Shows, February 24th, 2013
by Gaby Dalkin in Drinks, Entertaining, February 24th, 2013
For the 14 recruits competing on Worst Cooks in America, it’s the opportunity of a lifetime to learn kitchen basics and culinary how-tos from Anne Burrell and Bobby Flay — two of New York City’s top restaurant chefs and some of Food Network’s most celebrated stars. It’s up to the contestants to use the tools the chefs provide to learn how to master certain skills on their own and demonstrate progress in the kitchen. Despite their best efforts, however, one recruit from Chef Anne’s Red Team and another from Chef Bobby’s Blue Team will ultimately succumb to the challenges of Boot Camp week after week as they compete for $25,000 and bragging rights for their coach.
Check back with FN Dish every Sunday after the episode for the first interviews with the latest eliminated contestants to read their exclusive reflections on the competition, thoughts on difficult challenges, plans for the future and more.
SPOILER ALERT: Find out who went home
by Maria Russo in Events, February 24th, 2013
With the Oscars just hours away, it’s time to get serious — serious about planning a little soiree with your movie-loving friends who also love to get dressed to the nines.
The Oscars are a fun event in my house. We’re big movie people, so I’m always excited to see who takes home the gold. I like to invite over a handful of friends for an Oscars viewing party, mix up a few fun cocktails that are classy, swanky and delicious, and add a few little nibbles too. I mean, let’s be honest here — it’s really all about the cocktails in this case. No one actually eats at those awards shows; it’s more about the drinks, socializing and looking fabulous.
So in honor of that, here’s my Oscar party cocktail menu that you can whip up in no time:
Bobby has a great recipe for a Kir Royale. This drink only has a few ingredients, but they’re fun and decadent, so when you mix them all together you’ve got a gorgeous bubbly concoction that’s going to be a crowd-pleaser! Bonus: you can ask your friends coming over to pick up a bottle of bubbly or two to use for these drinks.
Get the recipe: Kir Royale
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by FN Dish Editor in Community, February 24th, 2013
What do you get when you gather tables full of amateur cooks and ask them to prepare their own dinners with no advance notice of the menu? If you answered chaos, scorched ingredients and plenty of laughs, then you are correct.
That’s precisely what happened last night at the Barilla Interactive Dinner during the 2013 South Beach Wine & Food Festival. 200 party-goers at the Biltmore Hotel in Coral Gables, Fla., turned into honorary chefs as they attempted to prepare multi-course meals for one another with little more than a saute pan and wooden spoon. Lucky for them, however, soon they received a wanted dose of culinary guidance in the form of Robert Irvine, who, together with Chef Lorenzo Boni of Barilla, guided guests through each step of the cooking process in the hopes of eliminating major flare-ups and meltdowns.
Chef Boni shared step-by-step tips for making an indulgent pasta with prosecco and caviar, while Robert — in true Restaurant: Impossible form — arrived just when guests needed him most: the tricky entree course. He balanced his no-nonsense commitment to top-quality food with lighthearted how-tos and willing patience to help each table tackle seared swordfish with apple-horseradish sauce and creamy parsnip potatoes.
by Maria Russo in Family, Recipes, February 23rd, 2013
An easy dish to cook for a table of two or three, Ina’s Linguine With Shrimp Scampi is ideal for weeknight entertaining because of its quick preparation time (done in less than 30 minutes). It is also this week’s Most Popular Pin of the Week. This recipe is light but filling, made with tender shrimp, fresh lemon juice and just a pinch of red pepper flakes.
For more everyday recipe inspiration, visit Food Network’s Let’s Cook: Recipe of the Day board on Pinterest.
Get the recipe: Ina’s Linguine With Shrimp Scampi
by Maria Russo in Events, February 23rd, 2013
It’s no secret that if you want your little ones to enjoy a well-rounded diet and to look forward to mealtime, the key is to let them have a hand in cooking, even just once in a while. When they have a chance to impact — ever so slightly — what they’re making and how it’s prepared, they’ll feel ownership over the meal and be more likely to dig into the final dish. Plus, kids are more apt to take interest in and try a new, healthy ingredient if they’re able to warm up to it before it’s simply scooped onto a plate in front of them.
But at what age is it appropriate to let kids start cooking, and what tasks are most fitting for little chefs to take on? We have the answers below, plus kid-friendly recipes that are easy to make with youngsters and sure to please the whole family.
Julie Negrin, M.S., a nutritionist and speaker dedicated to teaching both children and grownups how to cook, says that there’s no such thing as an incorrect age to start cooking with your kids and letting them have a place in the kitchen. Even toddlers as young as two years old can pitch in during meal prep, but it’s important to give them very specific jobs and of course monitor them at all times. “This age group … needs very close adult supervision, a lot of space and large bowls,” Julie notes, “since their dexterity and motor skills are still developing.” So while your 3-year-old may not be ready to slice broccoli florets off of the stalk, he can surely rinse the entire head under the sink or put the produce into a bowl once you’ve chopped it.
by Dana Angelo White, February 23rd, 2013
South Beach may be famous for its sparkling blue waters, white sandy beaches and diverse culture, but when Giada De Laurentiis is in town, the focus here inevitably turns to food. For her first solo event at the 2013 South Beach Wine & Food Festival, she joined forces with the team at Casa Tua Hotel and Restaurant — a longtime favorite of hers in the area — to offer an Italian in Paradise Dinner to an intimate crowd of just 100 people. She promised an authentic Italian feast designed by herself in conjunction with Paolo del Papa, the chef at Casa Tua, and together they delivered an elegant yet comforting spread complete with five signature courses and paired wines.
Before Giada took to the kitchen to help with meal prep, she mingled with guests at a walk-around cocktail hour in the upstairs lounge of the restaurant, posed for photos and signed cookbooks galore, providing fans a seemingly one-time-only opportunity to get to know their Food Network favorite. Party-goers munched on an array of passed spuntini — snacks — like rolled zucchini stuffed with creamy goat cheese, plus bite-size eggplant parmesan and chunks of deliciously salty parmesan cheese straight from the wheel of grana padano as they chatted with the hostess. Looking ahead to dinner, Giada told us, “We’ve been prepping for three days. It’s been awesome … Hopefully everybody will enjoy it.”
by Joseph Erdos in Holidays, Recipes, February 23rd, 2013
There’s a lot more to heart health than just cutting out junk food. Get to know which foods are good for your heart and share the love with friends and family.
Love Your Heart
Eating for a healthy heart means keeping weight, blood pressure and cho...
by Sarah De Heer in Events, February 22nd, 2013
These triangle-shaped treats may look like your average jam-filled cookies, almost like thumbprints, but they’re actually very special and have a significant meaning in Judaism.
Hamantaschen cookies are eaten traditionally every year on the holiday of Purim, which begins today, February 23 at sundown. The tender shortbread-like dough is the perfect vehicle for fruit, seed and nut fillings. A poppy seed filling is traditional, but you’ll also find recipes that call for raspberry jam, apricot preserves, prune lekvar or even chocolate-hazelnut spread. Sometimes you may even see nuts ground into to the dough.
Find out how the cookies are made and vote on your favorite filling
by Sarah De Heer in Events, February 22nd, 2013
It was a just a matter of time until Michael Symon’s three-time People’s Choice-winning streak was broken. And no one wanted to claim that victory more than Bobby Flay. For years, Rachael Ray has said that Michael has taken the win, but with Bobby just a few short votes shy (sometimes just one or two).
Last year Bobby told FN Dish that he’d rather come in tenth place, than be second to Michael once more. “He only wins because of his laugh,” Bobby jokingly told FN Dish last night. He continued to say that if he didn’t win this year, he might just hang his hat up. No need for that. Even though Bobby was up against 33 other burgers, his Green Chile Burger, crunchified of course, was the ultimate combination of savory, salty and fatty.
What’s the secret to this winning burger? “We let Michael Symon win three years in a row. This year we broke out the roasted poblano chiles. Game over everybody,” proclaimed Bobby.
Before the pressure of Burger Bash and Best of the Best really set in Friday night, Spike Mendelsohn gathered some of the best chefs for some friendly competition in his first-ever Let’s Get Spiked Volleyball Tournament on the beach. Comprised of four teams, there was no shortage of smack-talking, interesting uniforms and creative team names:
Team Dolphins: Josh Capon, Andrew Zimmern, Chuck Hughes and Kris Wessel
Team Love Machine: Justin Warner, Pat LaFrieda, Jr., Tim Love and Adrianne Calvo
Team Goose Dies in the End: Jeff Mauro, Stephanie Izard and Curtis Stone
Team Beach Cutlets: Johnny Iuzzini, Todd Erickson, Spike Mendelsohn and Edward Lee
Rumor had it that the chef to watch out for was Curtis Stone, but after the tournament got underway, my eye was on Tim Love, who would dive for the ball just about every set.