You’ve got a hoard of people coming over to watch the big game and boy, are they going to be hungry! These nachos are gluten free and loaded with veggies: spinach, avocado, cilantro and salsa. Sesame seeds give them some crunch. If you’v...
If you’re looking for comforting meals, quick family dinners, restaurant-inspired recipes and some celebrity competition, then tune in to Food Network this weekend.
Start off Saturday morning with Paula and a special episode of Italian comfort food. Then let Ree show you how to accomplish a family dinner in 16 minutes flat. Later, on Barefoot Contessa, Ina’s in Napa having dinner with her husband, Jeffrey, and Chef Michael Chiarello. In the afternoon, there’s a new episode of Sugar Dome inspired by cops and robbers.
On Sunday, catch up on all the drama and action on Rachael vs. Guy: Celebrity Cook-Off with a marathon starting at 6pm/5c; then watch an all-new episode at a special time of 10pm/9c. The celebrities will take on food trucks in their next challenge.
At Tuscan Kitchen in Salem, N.H., a recent expansion had owner Joe Faro looking for a new chef. His specific requirement: a passion for artisanal Italian cuisine. Anne and the Chef Wanted team were called in to help. Anne found four candidates, and after some grueling tests, an offer was extended to Chef Anthony De Palma.
Chef DePalma is a veteran when it comes to running a restaurant. He owned his own highly successful restaurant in West Palm Beach, Fla., but lost it after the economy collapsed in 2008. This job interview was the perfect opportunity to turn his luck around. He impressed Anne and Joe with his incredible skills of making pasta, sauce and cheese all from scratch. He breezed through all the challenges until it came to dinner, when a few problems in the kitchen delayed service. But in the end, Chef De Palma won the admiration of Joe and his family and was offered the position of executive chef.
Owner Joe Faro is pleased to have Chef De Palma on board: “He is passionate about the concept, the food and the people. He fits in well.”
FN Dish caught up with Chef De Palma on his first day on the job. Watch the video above to find out what the experience has meant for him, the challenges that lie ahead and all that he’s looking forward to as the new executive chef of Tuscan Kitchen.
Last week was fun. So now I’m back, this time playing virtual Chopped 30,000 feet in the sky (I forgot my headset and how many times can I see Arbitrage anyway?), so here goes. My 30 seconds to plan starts now!
Appetizer basket: smoked eel, cream cheese spread, quince paste and haricot verts
Smoky eel, cream cheese and sweet quince all work well together, but how to get the green beans in on the act? I first think of my daughters’ favorite, “crunchy green beans,” which is a nice way of saying batter-dipped and fried. A fritto misto it is. First I’ll get the oil heating. Then I take inspiration from crab puffs and create a little dumpling out of wonton skins (I’m pretty sure they have those in the pantry, but if not, then some other kind of dough or bread rolled super thin) filled with the eel and cream cheese, a little onion and a touch of smoked paprika.
This past Sunday the celebrities on Rachael vs. Guy: Celebrity Cook-Off had to cook kid-friendly food for two kids’ birthday parties. Unfortunately, not all the dishes pleased the kids’ picky palates. Johnny and Carnie ended up in the bottom two and were given the challenge of making hot dogs for the blind tasting. The crumbled sausage sandwich that Johnny created sent him home because it wasn’t a true hot dog. But it was the hot dog that Carnie made that everyone raved about. Its toppings set it apart: bacon and cheese and a special sauce that Rachael couldn’t help eating on its own.
When it comes to kids’ party food and even game-day grub, hot dogs are right up there with burgers, mac ‘n’ cheese, chili and all those other noteworthy favorites. But it’s often the topping that can put people on the hot dog defensive, with the number-one debate being ketchup or mustard. But there are also many other options when it comes to topping a hot dog. FN Dish wants to know what toppings put on yours.
Football fan or not, you can appreciate all the fabulous food that comes along with Super Bowl Sunday. We’re taking you on a culinary tour of the teams’ hometowns, plus throwing in some goodies from the host city. We’ve got something for every...
Whether it’s following a holiday celebration or just a regular weeknight, there’s leftover stuff in your fridge you don’t know what to do with. Instead of tossing it out, morph the remnants into new creations instead.
Perhaps the ultimate family-friendly meal, lasagna is a no-fail favorite that shines at both Sunday suppers and everyday weeknight dinners alike. All it takes to make a timeless Italian recipe is meat, cheese, pasta and sauce, but thanks to some of your Food Network chefs like Alton, Ina, Paula, Giada and Rachael, it’s simple to transform the classic into an extra-special dish. Check out Food Network’s top five lasagna recipes below to learn the stars’ secrets to easy, deliciously dressed-up lasagna, then browse Food Network’s entire collection of lasagna recipes for more fuss-free meal ideas.
5. Enchilada Lasagna — Alton relies on a homemade enchilada sauce featuring chipotle chiles, fresh garlic, cumin and tomato sauce to marry flavors in his Mexican-inspired lasagna, filled with tender chicken and topped with queso fresco before being baked until bubbly.
4. Turkey Lasagna — Swap out classic beef or pork and replace with sweet Italian turkey sausage to make Ina’s big-batch lasagna, featuring four different cheeses, including Parmesan, mozzarella, ricotta and goat cheeses.
According to a legend, nearly a mile beneath the foundation of Food Network headquarters in Chelsea Market, there exists a culinary lab of the most peculiar type. Comestibles from all over the world are gathered and transported here. The ingredients are tasted by robotic tongues. The flavor data is analyzed and each ingredient is classified by its ability to fuse with other ingredients.
Some play nicely. The humble egg frolics with oils, citrus and tiny mustard seeds. Cutesy strawberries jump with glee on a bed of goat cheese.
Some are more clique-ish. The ever-attractive artichoke only associates with the briniest of morsels. And some don’t play at all. They sulk in the corners of our gastronomic playpen. These are the palate destroyers — the over-powerers. They are preserved. They are fermented. They are canned. They are weird.
Each week, one of the most elite of Food Network’s team of sustenance scientists hand-selects four edible elements. They are placed into a sturdy black basket and transported to the surface. The baskets are presented to the most-talented chefs in the land to assemble. From what appears to be a picnic of pain emerge glorious dishes, never before seen! They are crafted with ingenuity. Upon their judgment they sing palate-pleasing songs forgotten since childhood.
I teach cooking classes on a regular basis and I always try to include a soup as it’s an easy way to incorporate more vegetables into your diet. Served as a starter or eaten as a meal, soups are warming and nutritious this time of year. Roaste...