11 Things You Didn’t Know About Marc Murphy

by in Shows, March 31st, 2013

Marc MurphyYou’ve seen them judge the competition, battle for the title of All-Stars champion and compete in a friendly game with colleagues on After Hours, but there’s a lot you don’t know about the judges of Chopped. Here’s your chance to get to know the nine people behind the Chopping Block.

Marc Murphy is a regular judge on Chopped and has also appeared on Iron Chef America. Marc has logged more than 20 years in the restaurant business, and he is currently executive chef and owner of Benchmarc Restaurants (Landmarc and Ditch Plains in New York) and Benchmarc Events. But there a few things you might not know about Marc — for example, if he hadn’t gone into the culinary field, he might have become an architect. Find out more about Marc in his Q&A below.

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Food Network Welcomes 2013 Baseball Season With New Concession Offerings

by in Events, News, March 31st, 2013

2013 Food Network Baseball Concession OfferingsBatter up! The 2013 Major League Baseball season opens tonight with the Texas Rangers at the Houston Astros. Long before the seats get filled, though, the concession stands will be busy getting ready for crowds that will consume countless hot dogs, hamburgers, and even macaroni and cheese. If you find yourself in stadiums in Cincinnati, Cleveland, Detroit, Milwaukee, Minnesota, San Diego, St. Louis or Texas this season, you’ll want to check out Food Network’s stands.

New home-run offerings include Red Hot Burgers, mac and cheese carts, tacos, quesadilla carts and sandwich stands.

Back this season in Cincinnati and St. Louis are the custom hot dog bars: Satisfy your craving for all-American classic ballpark fare with a quarter-pound hot dog served on a potato roll. And it doesn’t stop there. Top your dog with the basics: barbecue sauce, ketchup, mustard, relish and sauerkraut. Plus, choose from Food Network favorites: bacon chunks, fried onions, corn chips, griddled onions and peppers, shredded cheddar, smoky baked beans and a smoky-sweet jalapeno relish.

Headed to the park this season? Check out Food Network’s menus for the following stadiums.

Click here for the menu

Barbecue Chicken Pizza — Most Popular Pin of the Week

by in Community, March 31st, 2013

Food Network Magazine's Barbecue Chicken PizzaThe concept of homemade pizza being a long, arduous process is simply a myth. And this week’s Most Popular Pin of the Week, Food Network Magazine‘s Barbecue Chicken Pizza, helps you ditch delivery by keeping it simple. This one features premade dough topped with barbecued chicken, sliced red onions and a duo of cheeses.

For more everyday recipe inspiration, visit Food Network’s Let’s Cook: Recipe of the Day board on Pinterest.

Get the recipe: Food Network Magazine’s Barbecue Chicken Pizza

Hummus Deviled Eggs

by , March 31st, 2013

deviled eggs
You’ve never had deviled eggs quite like these. I’ve added hummus to this recipe for a protein punch and savory flavor — feel free to use any hummus flavor you’d like. I used traditional, but you can also try roasted red pep...

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Bean Count: The Great Jelly Bean Debate

by in Food Network Magazine, March 31st, 2013

Jelly Beans

We didn’t need a massive Twitter poll to prove that black jelly beans are the black sheep of Easter candy: We’ve all seen those piles of uneaten ones left at the bottom of the bag. But we asked the question anyway, and sure enough, 65 percent of respondents said they leave the black ones behind. If you’re wondering why jelly bean makers don’t just eliminate them, executives at Brach’s say that the black beans are actually more of a hit than any other color. “People who love them really love them,” says company spokesman Hans Becher. How much? It’s the only flavor they sell by the whole bag.

(Photograph by Sam Kaplan)

11 Things You Didn’t Know About Amanda Freitag

by in Shows, March 30th, 2013

Amanda FreitagYou’ve seen them judge the competition, battle for the title of All-Stars champion and compete in a friendly game with colleagues on After Hours, but there’s a lot you don’t know about the judges of Chopped. Here’s your chance to get to know the nine people behind the Chopping Block.

Amanda Freitag is a regular judge on Chopped. She recently competed in The Next Iron Chef: Redemption, coming in second place. Amanda has been cooking professionally for more than 20 years and has worked under a long list of chefs including Jean-Georges Vongerichten, Alain Passard, Diane Forley and Tom Valenti, to name a few, and it is with great excitement that Amanda is now working toward opening a restaurant of her own. But there are a few things you might not know about Amanda — for example, she loves comfort foods like burgers and pasta but hates certain foods that other chefs would consider favorite delicacies, like sea urchin and monkfish liver. Find out more about Amanda in her Q&A below.

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VIDEO: Leftover Marshmallow Chicks Get a Whoopie Pie Makeover

by in Holidays, March 30th, 2013

YouTube Preview Image There is an abundance of leftover recipe ideas in the days following Easter — eggs, ham and more eggs. But what about all that candy? If you find yourself with more marshmallow chicks than you know what to do with in your Easter baskets tomorrow, our resident “Esther Bunny” from Food Network Kitchens will show you how to transform them into a treat you’ll be craving all year long: whoopie pies, or whoopeeps. Click on the play button above to watch Esther (in proper attire for the holiday) take a classic Easter candy and make it a dessert that will have your whole family hopping to the table.

Make-Ahead Easter Brunch Menu

by in Family, Holidays, March 30th, 2013

Overnight Cinnamon RollsIt’s Easter morning, your kids have just finished opening their baskets and guests should be arriving for brunch in a few hours. What comes next is the mad holiday dash that inevitably involves tidying the house, setting the table and quickly prepping, cooking and serving a meal, all while attempting to enjoy the morning with your family. Sounds like Easter Sunday at your home, right?

This year, instead of settling for a hectic holiday, look to already made dishes to pull off a stress-free celebration. The secret to easy entertaining is doing as much of the prep work as possible before the day of the event so you can enjoy the party like a guest and not as a frenzied host. That means tonight is when to begin preparations for tomorrow’s brunch. Before you go to sleep, put together a few ready-to-go classics, then look forward to waking up to only the very last steps of cooking to complete. Check out Food Network’s favorite brunch standbys below to find crowd-pleasing recipes from Alton, Paula and Giada that can be made well in advance of tomorrow’s meal.

A deliciously gooey treat that kids and kids at heart will enjoy, Alton’s Overnight Cinnamon Rolls (pictured above) are a top-rated treat bursting with indulgent sweetness. After making a soft, moist dough from scratch, he wraps it around a center of buttery cinnamon sugar, then slices it into a dozen plump rolls. Let them chill in the refrigerator overnight, then bake them in the morning before finishing them with a thick spread of rich cream cheese icing. Watch this video to see Alton make them.

Keep reading for more recipes

Prepare for Rebel Eats Tonight: Justin Warner Gives Fans the Inside Look

by in Food Network Chef, Shows, March 30th, 2013

Justin Warner on Rebel EatsJustin Warner fans are in for a treat tonight (10pm/9c). The Rebel With a Culinary Cause is hitting the road in his new show and biggest challenge yet — finding the real culinary rebels of America on Rebel Eats. Armed with $300 (for gas), a car and a nose for good food and crazy characters, Justin will travel the back roads of the South to try everything from moonshine and bacon beer to deep-fried PB&J, jellyfish pasta and bowling alley barbecue served in a Mason jar. We recently caught up with Justin and asked him to dish a little on his special, catch us up on what he’s been eating and teach us how to be food rebels ourselves. Before tuning in tonight, read his interview below (and go behind-the-scenes with these photos).

How did your experience on Food Network Star prepare you for making Rebel Eats?

Given that I had no television experience prior to Star, I would say that every facet of the show helped me prepare for Rebel Eats. In Star, we were constantly fighting against the clock. It has made me much more concise and efficient when conveying ideas or developing dishes. In addition, having Alton as a mentor was really a life-changing experience. He taught me how to understand where the camera is, what it’s picking up and how to make it my best friend.

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