Alton Brown has shared his passion and science-lab, how-to style of cooking on Food Network’s Good Eats for 14 seasons and his vast knowledge on Next Iron Chef and Iron Chef America. Now, in the last of his Good Eats series of cookbooks, he’s sharing his techniques in Good Eats 3: The Later Years, which contains a bounty of science-to-food facts, cooking tips, trivia and chapters devoted to foods like pretzels and pomegranates.
In the last of the trilogy, Alton presents more than 200 recipes along with stills from the show and behind-the-scenes glimpses. What’s in the back of the book? A sock-puppet blueprint complete with stickers to resemble the Good Eats Sock Puppet (circa 1997). You can’t help but love Alton Brown.
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With the arrival of fall comes a whole new batch of fresh produce ready to be baked, fried and steamed. Apples are prime for the picking, just waiting for you to bite in with a crisp, juicy crunch. Although apples are often synonymous with flaky, warm pies, there’s plenty of time to whip one up this season.
So why not make something savory instead?
Start off simple with Paula’s Grilled Apple, Bacon and Cheddar Sandwich With Roasted Red Onion Mayo. Salty bacon makes the crisp apple pop, while the roasted red onion mayo keeps it all moist. Plus, you can’t go wrong with cheddar cheese. Turn your sandwich into a pizza when you use the same essential ingredients to make Sandra’s Canadian Bacon, Sweet Onion and Apple Pizza. In less than 30 minutes, you’ll have an easy weeknight meal.
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Guy Fieri will host Brew B’Que at the Los Angeles Food & Wine Festival in Santa Monica, Calif., October 13-16. Chefs from across the country will be serving their top home-style barbecue recipes alongside beers from all over the world. A portion of the proceeds will benefit St. Vincent Meals on Wheels. The four-day event will also feature Tyler Florence, Masaharu Morimoto, Duff Goldman, Scott Conant, Giada De Laurentiis and Michael Chiarello.
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Use store-bought or leftover chili to create a corn and cheese casserole that can keep in the freezer until you’re ready to eat.
Get the recipe: Chili-Corn Casserole
Browse more of Food Network’s comfort food recipes.
The crowd hissed, hollered and applauded as he walked on stage. Rock star? Icon? Celebrity? Pretty much. Clad in his signature spiked wristband and sporting his classic bleached-blonde ‘do, Food Network host and chef Guy Fieri spoke to a sold-out crowd on Saturday during a New York City Wine and Food Festival event at the Times Center. Interviewed by Julia Moskin of The New York Times, Fieri explained that he did not grow up with the traditional makings of a chef but instead a “funky food style” defined by “floor-of-the-earth bread” and school lunches that looked more akin to science projects than grade-school fare.
Guy recalls fondly the one dinner in particular that solidified his passion for food and set him on the road to culinary stardom. After he questioned his mother about why she was making eggplant parmesan instead of chicken like “the normal families,” she charged the young Fieri with the task of cooking dinner for the family. A few perfectly grilled rib eyes and a botched batch of pasta later, Guy realized three things about his place in the kitchen: “I cook, we can eat meat. I cook, [it] makes people happy. I cook, I don’t have to do the dishes.”
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On a sometimes wet but beautiful fall weekend in New York City, for four days Food Network personalities traveled from far and wide for a cause: to end hunger. Now in its fourth year, this has been the focus of the New York City Wine and Food Festival, which brings together the best of the best and celebrates food in its finest forms: meatballs, burgers, fried chicken, sandwiches, tacos, desserts and more.
We caught up with Giada, Bobby, Paula, Duff, Anne, the Neelys, Marcela, Sunny, Jeff, Marc and Claire to talk about what this festival means to them, share some of their secrets and find out what they are excited about.
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For a comfort food favorite with endless dipping possibilities, whip up this classic soup-and-sandwich combo. Our hearty grilled cheese is made with rich, gooey-good Muenster, mozzarella and Parmesan cheeses on warm buttered bread, and the thick tomato soup takes on a creamy texture after a quick puree. Serve this simple supper on a busy weeknight, and your family will be full for hours.
Get the recipe: Food Network Magazine’s Triple Grilled Cheese With Tomato Soup
Meatless Monday, an international movement, encourages people everywhere to cut meat one day a week for personal and planetary health. Browse more Meatless Monday recipes.
It was a brunch buffet fit for an army and an army of Paula Deen fans did indeed turn out for her Sunday Jazz Brunch at Gotham Hall in New York City. From her own Eggs Benedict to delicious dishes from guest chefs, there wasn’t an empty plate in the place. Paula, her sons and her husband addressed the large crowd and thanked them numerous times for their support of the Food Bank of New York City and Share Our Strength: “I appreciate so much y’alls support and helping solve this big problem we have in America…you’ll never realize what it means to me.”
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For those who love tacos, tequila and mingling with the most famous chefs of the food world, then The Art of the Taco party was the place to be on Saturday night. The event, part of the New York City Wine and Food Festival, was hosted by Bobby Flay, who is famous for the catchphrase, “Tacos, Yo.” Flay manned his Mesa Grill taco station, serving guests mini smoked salmon tacos. But Bobby wasn’t the only star around, all the chefs were out that night — Alex Guarnaschelli, Andrew Zimmern, Geoffrey Zakarian, Scott Conant, Debi Mazar and Gabriele Corcos, Marc Forgione, Jeff Mauro, Sunny Anderson, Aaron Sanchez and Anne Burrell were at the party too, and I even heard there was a Guy Fieri sighting.
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The FN Dish’s own wine expert, Mark Oldman, teamed up with grilling expert and Hill Country Barbecue executive chef and partner Elizabeth Karmel to host the event Bubbles and Q at the New York City Wine and Food Festival this weekend – guiding lucky festival-goers through a flight of sparkling wines paired perfectly with juicy morsels of barbecue.
Why pour bubbly with your brisket (it seems like an unlikely combo)? Mark says the main reason is that the bubbles add lift and cleanliness to rich barbecue foods – it’s one of his favorite food and wine pairings. Both Mark and Elizabeth think it’s time to stop saving the sparklers for special occasions, since they pair so well with all foods – we should start drinking them like 7-Up or sparkling water!
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