by Maria Russo in Shows, March 8th, 2014
by Toby Amidor, March 8th, 2014
On this morning’s brand-new episode of The Kitchen, Katie Lee shined a light on a family-favorite recipe, a rich, hearty Beef Stew. Although she’s since modernized the dish and turned it into her own creation, she reminisced on memories of her grandfather making this long-honored, tried-and-true classic. No matter your family’s cooking style or experience in the kitchen, chances are that you, too, can recall cooking a beloved recipe alongside a loved one or close friend.
FN Dish caught up with some of your favorite Food Network chefs, and it turns out that when they’re cooking off the clock, these stars are most fond of creating meals with their families as well. Read on below to hear how The Kitchen co-host Geoffrey Zakarian, plus Scott Conant, Alex Guarnaschelli and more chefs answered one simple question: Who’s your favorite person to cook for? Then cast your vote in the poll to tell FN Dish who you most enjoy being with in the kitchen.
by Amy Reiter in News, March 8th, 2014
They’re in a serious tie for tastiness — but which is healthier, a bowl of spaghetti or few slices of pizza? Find out which cheesy, carb-y wonder has the most redeeming value in this (tomato-spattered) showdown between pasta and pie!
by Virginia Willis in Recipes, March 7th, 2014
Attention, grocery shoppers: The fashion world now thinks you’re cool. Chanel designer Karl Lagerfeld has a history of creating over-the-top settings for his Paris fashion shows — an airplane, an art museum. This year he built a faux supermarket stacked with brightly colored goods labeled with Chanel-inspired names — Coco Chanel Coco Pops, anyone? — which models plopped into Chanel-branded shopping baskets. (We’d like to see those couture catwalkers try this.) “Fashion editors posed with shopping trolleys amid this Warholian fashion extravaganza,” the Guardian reports, adding that a full-on riot broke out when show attendees briefly believed they could take the cleverly labeled goods home. [Guardian]
What food are you? The line at the top of Buzzfeed’s What Food Matches Your Personality quiz — “God, you’re such a burrito” — made us laugh, but only until we diligently answered all the questions and were labeled a burrito ourselves. “Here comes the burritoooooooo! (That’s you.),” the results jeered. “You’re a Renaissance man/woman. You’ve got a little bit of everything. And everybody better watch out because your flour tortilla is homemade.” Not satisfied, we took the quiz again and totally changed our answers. (Whatever, we’re such a burrito.) This time, we were cheese: “You go well with almost anything … and … make a lot of people happy.” Yeah, that’s better. [Buzzfeed]
by Sara Reistad-Long, March 7th, 2014
Baked or boiled, simmered or stewed, potatoes are the ultimate in down-home comfort. (Of course, it doesn’t hurt that potatoes are often paired with creamy butter, gooey cheese or crispy bacon.) There’s actually a biological reason behind us wanting to feast on spuds. Our body’s favorite fuel is carbohydrates and potatoes are loaded with carbs. When we’re blue or feeling poorly, our bodies yearn for our favorite fuel. Once eaten, carbohydrates break down into smaller sugars that are absorbed and used as energy, fueling muscle contractions. Any extra eventually gets stored in the body as fat. Read more
by Marisa McClellan in Recipes, March 7th, 2014
In this week’s news: The World Health Organization doesn’t sugarcoat its advice; fruits and vegetables feel the love — even in school cafeterias; and food labels get ready for their makeover.
No More Sweet Talk
Studies have associ...
by Amy Chaplin, March 7th, 2014
Eggs are my comfort food. When I’ve had a rough day, I eat them fried and served over buttered toast cubes. Mornings when I know I’ll need lots of energy, I eat them scrambled with grape tomatoes and avocado. And nights when I can’t imagine cooking anything ambitious, I simmer tomato puree with kale and garlic and poach two eggs per diner in the sauce.
When it comes to eggs for a crowd, I’m very fond of big egg bakes and frittatas. I have a couple favorite versions (spinach, red peppers and goat cheese is one I make a lot), but I’m always on the lookout for new ideas for add-ins and toppings.
Katie Lee’s Fridge Frittata came to my attention recently and I knew immediately that it was a recipe worth trying. She has you saute deli ham, peas and leftover french fries (oven-roasted potatoes or a handful of frozen hash browns would also work) in an oven-safe skillet. You add whisked eggs and then dollop on ricotta cheese and dabs of pesto. It puffs as it bakes and makes a glorious main dish for brunch or supper.
by Joseph Erdos in Shows, March 7th, 2014
Tofu keeps well in the fridge for weeks and can become the basis of a tasty meal in minutes, making it a versatile protein that’s great to have on hand. Here are three very different ways to enjoy this adaptable vegetarian staple.
Note in t...
by Melissa d'Arabian in Family, Holidays, March 6th, 2014
This weekend, watch all-new episodes of The Pioneer Woman, Heartland Table and Sandwich King. Ree makes international meals in minutes. Amy cooks recipes on her wood-burning stove. And Jeff makes sky-high sandwiches.
On The Kitchen, the co-hosts reinvent their family-favorite recipes and offer viewers great ideas for how to do the same. On a new episode of Food Court Wars, two sisters and two best friends face off for food court space. Then it’s the premiere of the Chopped Tournament of Stars, where four athletes enter the Chopped kitchen to compete for a spot in the finale and the prize for charity. And on Cutthroat Kitchen, the sabotaging continues as one chef must cook with a clothes steamer and iron.
by Amy Reiter in News, March 6th, 2014
Despite my last name (which is Armenian thanks to a distant relative somewhere in my French husband’s family), I’m actually an Irish gal (my maiden name is Donovan). So I’ve celebrated St. Patrick’s Day with the gusto of an Irish lassie my whole life.
St. Patrick’s Day is a religious holiday, and the shamrock was originally a symbol for the Holy Trinity. According to tradition, the rules of Lent were lifted on St. Patrick’s Day, which meant Catholics could eat and drink relatively freely for one day in the midst of Lenten fasting. And somehow that morphed into rowdy visits to Irish pubs, drinking green beer and singing “Seven Drunken Nights” (who could see that coming?). So St. Patrick’s has become a cultural celebration, and for our family, St. Patrick’s Day is a day of wearing green, playing fun leprechaun tricks for the kids, and eating green foods and traditional Irish fare. Want to join us? Here is our five-step approach to celebrating St. Patty’s Day in style:
1. We wear green. I almost didn’t even write this one. Because duh. (Plus, I have green eyes, so this really only makes sense.)
Chef Watson is on wheels. In New York City, you can find food trucks that purvey pretty much anything you can think of: Crepes? Curried goat? Schnitzel? Edamame? Ecuadoran fish soup? Check, check, check, check and check. But now, roaming the country (last week in Las Vegas; this weekend in Austin for SXSW Interactive), there’s a food truck that sells exotic delicacies that neither you nor anyone else would probably ever imagine. That’s because the dishes its chefs are whipping up have been conceived by a supercomputer (remember Watson, who triumphed on Jeopardy! a few years back?), to bring together ingredients in unusual combinations too complex for mere humans to come up with. The IBM researchers who’ve teamed with New York’s Institute of Culinary Education to make the truck happen call the process Computational Creativity (or Cognitive Cooking). Diners sampling dishes like Baltic apple pie — which includes pork loin, apples and garlic chips — apparently call it mind-bendingly delish. [NPR’s The Salt]
What’s in a name? Ever wonder how cobb salad, oysters Rockefeller and bananas Foster got their names? The Milwaukee Journal Sentinel fills you in on the origins of these and other food monikers. But just so you know: Chef Bob Cobb’s surname was bestowed on the salad he made from leftovers at Hollywood’s Brown Derby Restaurant in the 1920s. Oysters Rockefeller’s buttery sauce, when it was created in 1899, was thought to evoke the richness of ultra-wealthy oil baron John D. Rockefeller. And the famous banana dish, which made its debut in New Orleans in the 1950s, was named in honor of a humble restaurant patron. [Milwaukee Journal Sentinel]