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Chatting With the Next Iron Chef: Redemption Runner-Up

by in Shows, December 23rd, 2012

The Next Iron Chef: Redemption FinaleThe fifth season of The Next Iron Chef: Redemption was full of ups and downs, but one thing is for sure: All eight chefs redeemed themselves in one way or another.

Every week, each chef tried to pull out all their tricks to stay in the competition but, ultimately, one chef went home each week. This week we said goodbye to two (read exclusive exit interviews).

SPOILER ALERT: Find out who went home

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Chatting With the Latest Next Iron Chef: Redemption Exile

by in Shows, December 23rd, 2012

The Next Iron Chef: Redemption FinaleThe fifth season of The Next Iron Chef: Redemption was full of ups and downs, but one thing is for sure: All eight chefs redeemed themselves in one way or another.

Every week, each chef tried to pull out all their tricks to stay in the competition but, ultimately, one chef went home each week. Read the exclusive exit interview of the first chef to say goodbye during the final episode below.

Find out who went home

Baking for a Claus: A Tribute to Childhood

by in Holidays, December 23rd, 2012

Christmas CookiesFall has finally given way to winter. Driveways are being shoveled, snow tires are mounted onto cars and steaming mugs of hot chocolate warm our souls. I, however, sit on a snowy-white beach contemplating what to bake for Santa’s annual visit, a tradition my mom started when I was very young.

Fast-forward to today: As one who works with flour, sugar and eggs, I bring joy year-round (to the many sweet tooths out there), but never a more important time than at holidays. This time of year, I bake for a “claus.”

I like to deliver tasty treats to my local police and fire stations as my way of saying thank you for saving lives. All of this leads me to sharing some of my fun holiday traditions. Some are past favorites, some are newer ideas soon to become classics.

Cookies left on a plate for Santa maybe very traditional, but who says it has to be boring? Invite the neighbors, family and friends over for a decorating party.

Find out how I set up my decorating party

Trailblazing Chefs and Blazing-Hot Flavors — 2013 Predictions From Food Network Kitchens

by in News, December 23rd, 2012

Blazing Hot Flavors - 2013 Food Trend PredictionsFood Network Kitchens have come up with their annual list of the top food trends that will define 2013. Check out some of the trends here.

1. Pop “Culture” — Is fermentation poised to be the new yoga? Beer, miso, yogurt, kombucha and their kin will multiply in 2013. Chefs love fermentation because it’s the ultimate source of complex flavors (it’s what makes grapes into a glass of wine), marketers love selling “live active cultures,” health nuts appreciate probiotics, and DIY-ers are learning that it’s easy to get into.

2. Heat Seekers — With jalapenos and chipotles now as common as meat and potatoes, the search for spicy satisfaction will lead us to seek heat in new places. The mass market is getting on board with Doritos taco shells, Sriracha popcorn and Spicy Pizzeria Cracker Jacks, while chefs are exploring warming Aleppo pepper and numbing Sichuan pepper.

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Sweet Cranberry-Glazed Carrots

by , December 23rd, 2012

carrot salad
A Christmas meal isn’t complete without a “sweet” element — but who says the sweet stuff is just for dessert? This year, add some sweetness to your dinner table and have a not-so-traditional side dish: cranberry-glazed carrots. It’...

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Simon Says: Judge Simon Majumdar’s Best One-Liners From The Next Iron Chef

by in Shows, December 23rd, 2012

Simon Majumdar

There’s no question that this season of The Next Iron Chef: Redemption has been one of Food Network’s most-intense culinary competitions to date. After all, 10 superstar chefs have put their personal and professional reputations on the line — for a second time — in the hopes of making gastronomical history by claiming the only title that matters: that of The Next Iron Chef. Week after week rivals fall and their hopes at achieving redemption become crushed in an instant.

Despite the anxious, pressure cooker-like challenges and Showdowns in which the chefs inevitably find themselves, judge Simon Majumdar has managed to interject a host of witty, well-timed reactions and one-liners that delivered some of the smartest and flat-out funniest moments of the show. Among his best instances of constructive and comedic criticism have been his reaction to Chef Spike Mendelsohn’s use of an apparently juvenile melon baller — he quipped that “We are talking about becoming The Next Iron Chef, not The Next Home Dinner Party Cook” — and his judgment of Alex Guarnaschelli’s too-green spiced ham ravioli, which he deemed reminiscent of “Kermit in a blender.” These sharp, entertaining remarks have provided some of the most LOL-worthy moments of the season to date, and what makes them perhaps even more hilarious is that they’re coming from Simon, a notoriously no-nonsense judge with little tolerance for less than perfection.

Get the best one-liners

5 Reasons to Donate to Share Our Strength During the Holidays

by in Community, December 22nd, 2012


The holiday season may be jolly for many of us, but let’s not forget that in the United States, 16 million kids are at risk of going hungry, especially at this time of year. If you’re still looking for that perfect gift, give one that will really make a difference. Share the spirit of the season by donating to No Kid Hungry to help hungry children in America.

Five reasons to donate this holiday season:

1. There are 16 million kids in the United States who will face hunger this year, but they don’t have to. As a nation, we have plenty of food and we also have programs in place that are designed to feed kids. No Kid Hungry is making sure these kids are getting connected with these programs. Childhood hunger is a solvable problem.

2. The No Kid Hungry campaign is making sure more kids start the school day with a healthy breakfast so that they’re ready to learn.

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Christmas Eve Feast: Seven Fishes

by in Holidays, Recipes, December 22nd, 2012

Roasted Shrimp CocktailWhile some families are slicing the holiday ham or carving the crown roast of pork on Christmas Eve, many Italians and Italian-Americans are preparing a meal with not just one star ingredient, but seven. It’s an Italian tradition to celebrate the Feast of the Seven Fishes on Christmas Eve, and with that comes a long, relaxing meal of fish-forward dishes. The strictest adherents to the seven-fishes tradition will tell you that indeed there should be seven fish on the dinner table, but for the sake of simplicity, consider any and all seafood, including shellfish, to count toward your final fish tally. The key to committing to cook seven different kinds of seafood is spreading out the dishes throughout the meal; instead of preparing seven whole fish for what would be an excessively large main dish spread, offer perhaps three small appetizers, a soup, pasta, then entrée plus a side salad, each with seafood as the focus. Check out Food Network’s favorite Feast of the Seven Fishes menu below, then tell us in the comments: What’s your favorite kind of fish?

Get the menu