by Maria Russo in Shows, March 27th, 2013
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)
by Maria Russo in Events, How-to, March 26th, 2013
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...
by FN Dish Editor in Food Network Chef, Shows, March 25th, 2013
While you may have mastered the art of preparing dinner for your immediate family, have you learned the secrets to entertaining a crowd of partygoers at home? Shopping and cooking for, as well as serving, a meal at a big-bash party invites questions and challenges that you may not face when planning everyday eats and drinks: What are some go-to dishes that will please a diverse group of guests? How much food is needed to feed everyone? What’s the best way to serve multiple courses?
No one can answer these questions better than restaurant chefs, those who’ve made a career out of cooking for large groups of people and who know the ins and outs of preparing to host a crowd. Elizabeth Karmel, owner and executive chef of Hill Country, Elizabeth Falkner, owner and executive chef at Krescendo and a two-time competitor on The Next Iron Chef, and Hedy Goldsmith, executive pastry chef at Michael’s Genuine Food & Drink in Miami, Fla., showed off their exemplary party-throwing skills in New York City last weekend at the fifth annual Sunday Supper at Chelsea Market, supporting the James Beard Foundation‘s Scholarship for Fulton Youth of the Future and Wellness in the Schools. Together with more than a dozen of their chef colleagues, these ladies cooked a six-course feast for nearly 300 people that included such deliciously inspired bites as caponata with creamy burrata, pasta with sweet onions, tender jumbo prawns and pear crostata.
FN Dish was on hand not only to see the orchestra that’s needed to successfully pull off an event of that magnitude but also to find out from Chefs Karmel, Falkner and Goldsmith how home cooks can utilize similar tricks and techniques when entertaining on a smaller scale.
by Joseph Erdos in Shows, March 25th, 2013
In tonight’s new episode of Diners, Drive-Ins and Dives (10pm/9c), Guy’s digging into dishes with a personal connection. In Toronto he’ll visit a Jewish deli smoking meats and knishes the old-school way. And in Los Angeles, he’ll hop aboard a funky food truck infusing Singaporean flavors into their chili crab cakes and lamb burgers.
But before Guy takes off, he’s heading out in a marathon of episodes that will suffice any carbohydrate craving your heart desires, with dishes like lasagna Bolognese, pasta carbonara, barbecue spaghetti, and lobster mac and cheese. Beyond pasta, get recipes for Baked Lemonade Pork Chops, Chicken and Dumplings and Sweet Potato Souffle.
Take the trip with him starting at 6:30pm/ 5:30c — follow along and bookmark the restaurants as he goes, then try your hand at the recipes.
Go behind the scenes with Guy Fieri
by Maria Russo in Recipes, March 25th, 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.
Chuck Hughes is the host of Chuck’s Day Off, Chuck’s Week Off: Mexico and Chuck’s Eat the Street on Cooking Channel. He’s also appeared on Food Network’s The Next Iron Chef: Super Chefs. Chuck is the chef/owner of Montreal hot spots Garde Manger and Le Bremner. When he’s not busy in the kitchen you can catch him on the ice playing hockey, but could you ever think of this tattooed chef as a ballet dancer? Find out more things you didn’t know about Chuck in his Q&A below.
by Toby Amidor, March 25th, 2013
You may be familiar with frittatas as a weekend brunch pick, but have you ever considered introducing them to your weeknight dinner repertoire? Every bit as hearty and satisfying as a main-dish pasta, salad or soup, frittatas are similar to omelets in that they’re egg-based, but while omelets are almost always made on the stovetop alone, frittatas are sauteed, then transferred to the oven to bake, which is why it’s especially important that you start the cooking process in an oven-proof skillet. Think of frittatas as you would most egg dishes: a blank canvas through which you can showcase any number of flavors or put to work leftover ingredients you happen to have on hand. Check out two of Food Network’s favorite frittata recipes below — one creative with bold Mexican-inspired flavors and the other a traditional Italian standby — both ready to enjoy in less than 30 minutes.
A top-rated recipe made with just a handful of flavors, Marcela’s Mexican Frittata (pictured above) is a 25-minute timesaver that features bright cilantro, fresh scallions and, for added indulgence, a topping of Mexican crema — a smooth dairy similar to sour cream — and Oaxaca cheese. After cooking the beaten eggs on the stove for a few minutes, she transfers the pan to the oven, where the eggs will bake, puff up slightly and become deliciously golden brown. Marcela notes that it’s fine to serve this recipe at room temperature, so no need to worry if you can’t sit down to dinner as soon as the frittata is baked.
Once the gefilte fish hits the table during our Passover feast, about 20 of us start fighting for the horseradish to top it. But this spicy condiment goes far beyond the Passover table.
Horseradish (Armoracia rusticana) is a member o...