by Maria Russo in Food Network Chef, Shows, November 12th, 2014
by Lawrence Bonk, November 12th, 2014
What with its early elimination of one contestant and the cliffhanger ending to decide the fate of another, last week’s series premiere of Kitchen Inferno proved that this brand-new heated competition is far from chill. As chefs contemplate risk versus reward at the end of every round, host Curtis Stone is on hand to watch these decisions unfold and oversee the fiery battles that result; after all, no one knows the competition quite like he does. FN Dish recently caught up with Curtis to learn more about Kitchen Inferno from his perspective and find out what he considers to be the most-common mistake made during the contest.
Congratulations on the new series Kitchen Inferno! What aspect of the show are you most looking forward to?
Curtis Stone: You know what’s so exciting is that we sort of put the power back into the contestants’ hands, because we give them the opportunities to [decide] how far they think they can push themselves, or how far they can go. And I love those moments through the show where you sort of — they’ve just won, and they get money or more money, and then you ask them that question: You know, do you believe in yourself enough to keep going, to win more money? Knowing that you have real cash in your hand and you’re going to have to literally tear it up. So they’re always really fun moments.
by Andrea Strong, November 12th, 2014
Some might say we are always grappling with history whenever we eat. After all, even cheeseburgers and pizza have long and rich narratives that stretch back through many decades and many cultures. However, it’s one thing to appreciate turn of the century New York City; it’s a whole other thing to get down and dirty with what people were snacking on in the 1600s. That’s what one NYC restauranteur is getting into, however.
West Village eatery Chapter One has recently begun hosting monthly historical dinners, in which customers can feast on authentic takes on food from olden days. This is going to come to a head on Thanksgiving, when the restaurant will present a colonial style meal like they had on the actual first Thanksgiving way back in 1621. The menu will include slabs of venison, root vegetables, dark rye, succotash and hasty pudding for dessert. The chef also gives a history lesson mid-bite just in case you like learning as you masticate.
by Maria Russo in Entertaining, Holidays, November 12th, 2014
If you’re talking about great seafood in Brooklyn, chances are you’re talking about the fish restaurant Bergen Hill, a snug outpost located in a quiet corner of Court Street in Carroll Gardens. The chef, Andrew D’Ambrosi, cooks out of a kitche...
by Amy Reiter in News, November 11th, 2014
With less than three weeks until Thanksgiving, you have likely ordered your turkey by now and are beginning to craft the rest of your menu. But as you plan for the feast, it’s a good idea to consider what you’ll need to host the holiday at home beyond a bird and pumpkin pie, like table-setting inspiration, seasonal decor, and timesaving tools and tricks that will make meal prep easier. Read on below to find Food Network’s top-five entertaining guides and learn how much food to shop for depending on your guest list, plus simple tablescape ideas and nice-to-have gadgets to make cooking a cinch.
5. 20-Second Place Setting — All it takes is a few seconds and classically finished flatware to create an elegant place at the table. Make your guests feel extra special by gifting them personalized name cards at their set spots.
4. DIY Kids’ Table — Let your little ones put the finishing touches on the kids’ table with paper placemats they can color, handmade pinecone crafts and a quick-fix apple dessert.
by Rupa Bhattacharya, November 11th, 2014
Nothing says Christmas like tortilla chips. Or, well, at least nothing says it like green tortilla chips shaped like little Christmas trees.
Frito-Lay is introducing just such a holiday version of Doritos in Japan this year. And if you’re thinking to yourself: “Well, what about all that orangey powder? Doesn’t it ruin the effect?” Actually, no, it doesn’t. The powder on the chips, which reportedly taste like “corn cream” soup, is snow white and “white corn cream stew flavored.” Oh ho ho, yes.
by Mallory Viscardi in Books, November 11th, 2014
I’ve been pretty into hard cider for a while, so for this latest installment of Super Food Nerds I wanted to meet some people who make it and could shed some light on the fermentation process. Through the magic of the Internet I found Hayley Jensen, the beer sommelier at Manhattan’s Taproom 307 who, along with her husband, Stephen Durley, (the taproom’s chef), is an avid, multiple-award-winning homebrewer and has been making cider at home for a few years.
Jensen suggested we meet at her home instead of the restaurant, which we understood upon arrival: It’s a beautiful, light-filled New York City apartment outfitted with a beer room. The small spare bedroom is tricked out with racks and racks of professional-grade brewing equipment and hundreds of gallons of various brews, including Candy Crush, a caramel-apple-inspired “city cider” made from store-bought apple cider.
The couple started making city cider after a trip to Jensen’s sister’s farmhouse, where they’d made cider entirely from scratch. Durley explains: “It was a big process. It took basically a full day to juice all the apples, wash them and take them to the press. Then you have to grind them, press them, get the juice and bring it home. We really liked it, but I was like, ‘Wait: Can’t we just buy some apple juice and have some fun?”
by Patrick Decker, November 11th, 2014
Jessica Merchant has worked her vibrant magic and captured the charm and humor of her blog, How Sweet Eats, in her new cookbook, Seriously Delish. The book delivers on the promise of the title, and within the bright pages you’ll find 150 recipes that you’ll want to make again and again.
The book is broken down into sections based on course, starting with Breakfast, then moving on to Snack Time, Vegetable-like Things and more. The dishes are fun and filling, with delightful twists here and there, infused with Merchant’s signature pizzazz. She layers flavors together in interesting and delicious ways, and the photographs are enough to make your stomach rumble. The Grilled Gouda, Bacon and Caramelized Onion Grilled Cheese with a Potato Soup Dipper is going to jump onto your list of favorite winter comfort foods. The Wedge Salad with Pomegranates, Chives and Toasted Almonds is a perfect (and perfectly beautiful) salad for holiday season entertaining, with its bright little fruit jewels and Merchant’s homemade Parmesan Ranch Dressing. The selection of tacos, taquitos and enchiladas is also perfect if you’re expecting a crowd this holiday season. The recipes yield a lot of flavor and a lot of servings, perfect for when you’re entertaining. And the desserts! They’re everything you’d expect from the How Sweet Eats creator, from the Fleur de Sel Caramel Bourbon Brownie Milk Shakes to the Mocha Coconut Tiramisu and the Chocolate and Peanut Butter Lover’s Brownies. Pick any dish in the book; you can’t go wrong.
When it comes to arranging a holiday menu, Merchant has tried-and-true advice for you: “Don’t stray too much from traditional meals. I find that most people want the nostalgic tastes of the holiday — and those can be taken away by changing every dish. I find that incorporating one or two different dishes each year and keeping the majority of traditional favorites is a way to keep everyone happy.” And her rule for staying sane and enjoying the holiday feast, even if she has to do most of the cooking is easy: “Prep ahead! It may sound cliche, but it’s the key to enjoying yourself on the holiday. Order a fresh turkey a few weeks before, make your shopping list and shop as early as you can, grabbing the freshest produce the day before. Set the table a week ahead of time and prep as many dishes or chop as much produce as you can. Elicit the help of others so you can enjoy the day too!”
by Lawrence Bonk, November 11th, 2014
Meatballs are one of those dishes that seem to make everyone smile (sorry, vegetarians). They’re easy to prepare and fun to eat — what more could you ask for? A bigger meatball, you say? A jumbo meatball?! Good call.
Indulge in lots more of an already good thing by supersizing your run-of-the-mill meatballs and stuffing them with a bright pop of spinach and cheese. Sure, they’re going to take a bit more time to prepare than their peers in miniature, but when you’re cleaning that spicy tomato sauce up off the plate with the last bite, something tells me it’ll all be worth it. (Heads-up: You’re going to need a knife and fork to get through these mega balls.)
And after all this talk of big balls, here’s a fun idea: Shrink these back to down to one-bite size (keeping the stuffing, of course) for a new addition to your standard holiday entertaining spread.
You know what they say: “The road to hell is paved with bad mustaches.” In other words, mustaches are these weird things guys sometimes put on their faces for dares or to capture the spirit of the 1970s or something. They aren’t comfortable. They don’t really look good and yet, the band plays on. Now there is a bar in Vegas that encourages these facial appendages through the power of discounted beer and snacks.
The appropriately named Sin City Brewing Co. is offering massive discounts throughout the month of November, if you have the stache for it. The discounts range from 10 percent for a dinky lil mustache to a whopping 50 percent for one of those Fu Manchu jobbies. Ladies are also not left out in the hairless cold. They can take photos with finger mustaches to receive similar discounts.
Of course, as stated above, this is only for the month of November so you had better stop shaving and book yourself a plane ticket pronto. Don’t worry! That mustache is sure to look ‘great’ on you.