by FN Dish Editor in Family, Food Network Magazine, February 9th, 2013
by Toby Amidor, February 9th, 2013
It happens at least once a year — your favorite jarred tomato sauce goes on sale and you stock up — enough to feed an army sometimes. While nothing beats homemade sauce, sometimes the jarred varieties are a reliable substitute for quick weeknight dinners.
It’s certainly a must-have in the pantry, along with pasta and one of Melissa d’Arabian’s favorites — dried beans. But sometimes you can fall into a rut, using it the same ol’ way. Not anymore. Food Network Magazine has taken a household staple and provided 50 different ways to incorporate it into recipes like Spanish rice, minestrone soup and Italian meatloaf.
Looking for a way to liven up baked potatoes? Try Pizza Potatoes (No. 21). Make a deep slit in baked potatoes, then stuff with some pasta sauce, chopped pepperoni and shredded mozzarella, and bake at 400 degrees F until the cheese melts.
Browse the photo gallery for more ideas
by Amanda Rettke in Holidays, February 9th, 2013
This unique variety of oranges has been gaining popularity. But if you want to catch them, get to the market now; they’re only in season for a short time.
What, Where, & When?
These oranges were first discovered in 1976 at Hacienda Cara Cara i...
by Guest Blogger in Food Network Chef, Shows, February 8th, 2013
There is something so appealing about a hi-hat cupcake. It brings me back to childhood summers when we would sit outside the ice cream shop and desperately try to lick up the ice cream as it melted down our arms. Cherry-dip was always my favorite, but I was always outnumbered by the chocolate lovers.
With Mardi Gras around the corner, I thought I’d bake up something the whole family can enjoy. New Orleans is known for many institutional cocktails, but these sweets will allow the little ones to participate in the fun too. You can’t go wrong with a delectable yellow cupcake covered in sweet clouds of frosting and gently dipped in chocolate. That first bite is transcendent, the second so satisfying.
Get the recipe
by Joseph Erdos in Shows, February 8th, 2013
by Melissa d’Arabian
You know my rules: 30 seconds to decide. Longer to write (but not much).
Appetizer basket: sour-apple martini mix, mortadella, white asparagus and fennel
I love this basket and don’t want to overthink it. The asparagus and mortadella make me think of a chopped salad and I stick to the idea. I peel the tough outer part of the asparagus and poach it in salty water, brown sugar and white wine. I get the fennel sliced up with some cubed onion and tart apple (which will bring play against the sour-apple martini mix that I plan to use in the dressing), tossed with a little olive oil and get them roasting to bring out its earthy sweetness. I fry up the mortadella and chop, making my own take on bacon bits. I chop up some greens from the pantry (arugula or watercress). I make a reduction from the apple cider vinegar and sour-apple martini mix. I assemble the salad: chop all the prepped ingredients, toss with olive oil and a bit of cider vinegar. Top with a bit of goat cheese and drizzle with the apple martini reduction.
by Marisa McClellan in Recipes, February 8th, 2013
This season of Rachael vs. Guy: Celebrity Cook-Off puts the celebrity contestants in different situations every episode with challenges that test their culinary know-how. This past episode had the celebrities serving out of food trucks. But the next challenge will have the two remaining finalists cooking a dinner for VIPs.
In the above sneak-peek photo, Dean and Carnie are taking a moment’s respite after serving their dinner guests. It appears Dean is talking to Carnie about something, but Carnie is interjecting and pointing. But what is Dean saying? Why is Carnie interrupting? Did someone have a point to prove? Did the two have a disagreement?
Write your best caption
by Toby Amidor, February 8th, 2013
For the last month, my husband and I have been trying to clean up our eating habits (things got dire toward the end of December). We’ve increased our intake of fruits and vegetables and have eased way back on baked goods and dairy products (oh cheese, I have missed you!).
These efforts have had the biggest impact on our weekend mornings. Instead of making pancakes or waffles as a Saturday morning treat, there have been a goodly number of vegetable-filled omelets and piles of oven-crisped turkey bacon. Those options are delicious, but not particularly satisfying when you’re craving a sweet treat.
This last Sunday, as a way to reward us for a month of virtuous eating, I made an oven-baked puffed pancake. You warm a skillet in the oven with a bit of butter set inside to melt and then whip up a quick, egg-rich batter in the blender. Once the butter is foaming, you pour some of it off into the batter, reblend quickly and then pour the smooth batter into the hot skillet.
Before you start cooking, read these tips
by Dana Angelo White, February 8th, 2013
The all-fruit (AKA fruitarian) diet has gone viral ever since Ashton Kutcher ended up in the hospital after eating only fruit. The actor was throwing himself into his new role as Steve Jobs in the film about the early life of the Apple co-founder. J...
by Joseph Erdos in Shows, February 8th, 2013
Liven up your favorite spicy recipes with this alternative to run-of-the-mill chili powder.
“Chili powder” is actually made from a blend of spices. Various types of dried chilies are mixed with other flavors like garlic, ...
by Joseph Erdos in Shows, February 7th, 2013
Whether you’re looking to get your chocolate fix or just some simple dinner ideas, or you love watching cooking competitions that may include alien creations, celebrities and vengeful chefs, then tune in to Food Network this weekend.
Start Saturday morning with a chocolate-filled menu from Paula Deen, who’s in the kitchen with actress Angie Harmon. Afterward, Ree is celebrating with all the foods she loves. On Barefoot Contessa, Ina’s reinventing a lobster salad, learning the secrets to a chocolate cake and more. Right after on Giada at Home, Giada’s showing her love for chocolate with a chocolate-inspired menu. In the afternoon, on Sugar Dome, teams of artists are creating edible creations inspired by outer space.
On Sunday morning, Guy’s making a delicious dinner of stuffed peppers and for dessert, churros. Later, on The Best Thing I Ever Made, there are more chocolate recipes to satisfy even the biggest chocoholic. In the evening, the finalists on Rachael vs. Guy: Celebrity Cook-Off take on a celebrity dinner party challenge to determine who wins it all. And on Iron Chef America, it’s a heated rematch between Iron Chef Morimoto and challenger Chef Cantu.
Read about the shows
At Mirabelle restaurant in Hollywood, owners George Germanides and Justine Giannini (George’s daughter) decided they needed help after a recent failed overhaul. They asked Anne Burrell and the Chef Wanted
team to help them find a chef who could infuse new life into the aging establishment. Anne brought in four candidates, and after some grueling tests, an offer was extended to Drew Ison.
On the show, Chef Ison proved he understood what the owners wanted by creating flavorful dishes in the restaurant’s cooking style. Though he let time constraints get to him during dinner service, resulting in some dishes being sent back and worrying the owners that he wouldn’t pull through. In the end Chef Ison was offered the position because of his vision of fusing Mediterranean and California cuisines as the new concept for Mirabelle.
“Chef Ison is doing an amazing job. He truly understands Mirabelle’s customer base,” says George. Longtime customers continue to support the restaurant and there is also a steady rise in new customers because of Chef Ison’s menu changes.
FN Dish caught up with Chef Ison since the show taped. Watch the video above to find out what it was like doing the show, what winning meant and how his confidence has improved since becoming the new executive chef of Mirabelle. He also talks about how his life used to be filled with negativity and that his tattoos are a reflection of that, but this new opportunity has brought him a lot of positivity. Chef Ison is very excited about all that he can do for Mirabelle.