by Simon Majumdar in Shows, December 19th, 2011
by Marisa McClellan in Holidays, Recipes, December 16th, 2011
Next Iron Chef judge Simon Majumdar joins us on the FN Dish each week to share his insider’s take on what went down Sunday night.
Since my first visit, for the finale of The Next Iron Chef season 3, I have been fortunate enough to find myself at the judges’ table in Kitchen Stadium more than a dozen times. Despite the repeated visits, I still get a huge buzz of excitement as I take my place and know that there are literally millions of people in the United States who would give their right arm to swap places with me. It’s a great honor and the task of judging is one I definitely do not take lightly.
It was even more of an honor on this occasion as Judy Joo, Iron Chef Symon and I entered the arena to choose the new addition to the illustrious roster in Kitchen Stadium. The previous weeks had seen some of the most intense pressure imaginable, not only on the chefs, but also on the judges as we strove to select the two best chefs for the final challenge. There had been lots of disagreements along the way, but I stand by our choices and know that we were all looking forward to the battle ahead.
by Maria Russo in Holidays, Recipes, December 16th, 2011
I come from a family with a well-established set of holiday traditions. We make cranberry bread at least once in December, we light candles and make wishes for the coming year on Christmas Eve and on Christmas morning, we always have the same breakfast. It’s been this way as long as I can remember and I have absolutely no wish to change things. I value the feeling of comfort and holiday continuity that it offers.
Once the turkey is stuffed and in the oven, I fry eggs so that the whites are cooked and the yolks are still runny. My sister cooks up a packet of turkey bacon and my mom warms up the baked good. The baked good is the only place where there’s variability in this menu (what can I say, we like consistency). Sometimes there are homemade scones, other years, toasted slices of panettone. One year, I tried my hand at from-scratch bear claws. Sadly, they were not my best work.
Throughout the year, I test recipes in search of the right Christmas morning baked good. This year, I’m leaning strongly in the direction of Alton Brown’s Overnight Cinnamon Rolls. They might seem like a lot of effort, but really, they come together quickly. And as the recipe title implies, they can be almost entirely prepped the night before, meaning that you just have to sneak them into the oven on Christmas morning for a fun holiday morning treat.
Before you start rolling your dough, read these tips »
by Maria Russo in Shows, December 16th, 2011
Whether you’re prepping for Hanukkah or just looking to spruce up the bread basket at your holiday dinner, challah is a versatile, easy-to-make bread that is sure to impress your guests. Often made with silky honey or dried fruit, this light but dense loaf gets its consistency from several rich egg yolks. Take a look below at how Food Network Kitchens fashions Challah Crowns (pictured above), a unique twist on traditional bread braids.
More step-by-step photos and recipes »
by Sarah De Heer in Food Network Chef, Holidays, December 15th, 2011
- Your Caption Here
After eight weeks of Chairman’s Challenges, Secret Ingredient Showdowns and trying eliminations, this bicoastal competition wraps up on Sunday night. But before Chef Falkner or Chef Zakarian is finally declared The Next Iron Chef, these two Super Chefs will compete in one final battle to prove to the judges that his or her cuisine reigns supreme. Who will Judges Symon, Joo and Majumdar grant a permanent place in Kitchen Stadium earning the ultimate culinary title in the process?
Before you tune in this Sunday at 9pm/8c to find out who is The Next Iron Chef, we’re challenging you, Next Iron Chef fans, to write your best captions (tastefully appropriate, please) for this moment in the comments below.
Last chance! Cast your Fan Vote up to 10 times per day.
by J.M. Hirsch in How-to, Recipes, December 15th, 2011
I grew up in a house where holiday cookie baking would always reach a fever pitch and the result is this recipe. Why? It is a butter cookie, somewhat crumbly (and grumpy if you’re not nice to it) with the simple taste of clove added. So tasty and they go great with eggnog. The powdered sugar on the exterior is very “retro” and leaves you licking your fingers as you reach for another cookie. Want a plain butter cookie? Omit the cloves. Want to make a chocolate cookie? Make the chocolate ganache at the bottom and serve it warm, on the side, for dunking or dip the cookies once they’re baked and cooled in the chocolate and put them on a rack to set slightly before serving. The melted candy cane in the chocolate adds a fun peppermint touch, but you can also leave it out and just have the flavors of chocolate and butter speak for themselves.
Get the recipe »
by Cameron Curtis in Food Network Chef, Holidays, December 15th, 2011
If you’ve ever had a California roll, you’ve had nori.
Now it’s time to learn what else you can do with this ubiquitous yet always overlooked paper-like ingredient made from seaweed.
Nori — also called laver — is a somewhat generic name for a variety of seaweeds cultivated for use mostly in Japanese cooking. I say mostly because the same varieties are added to oatmeal in Ireland. But Americans know nori best as the paper-thin black wrapping used in sushi.
It is produced by washing and chopping fresh seaweed to create a slurry. That mixture then is spread thin, dried, cut into sheets and lightly toasted. The result is a crunchy, dark paper with just a hint of ocean flavor.
Get the recipe for a Nori Omelet »
by Sara Levine in Shows, December 14th, 2011
Bobby Flay took a break from cooking for “Savor Borgata: A Taste of American Classics” at Borgata Hotel Casino & Spa in Atlantic City, N.J. to chat with us about his holiday plans. We asked him seven rapid-fire questions to help us get to know his holiday personality.
FN Dish: For a holiday drink, eggnog, apple cider or hot chocolate?
Bobby Flay: Hot chocolate
FN Dish: Vodka, tequila, gin or bourbon?
FN Dish: Christmas breakfast or Christmas dinner?
Does Bobby eat fruitcake? »
by Sarah De Heer in Holidays, December 14th, 2011
Behind the scenes on The Next Iron Chef, Food Network’s culinary production team is responsible for making sure that the rival chefs have everything they need to cook and present their dishes — from a stocked pantry to plenty of serving vessels. This week they shared some fun facts about what it took to pull off the penultimate episode’s Montauk seafood challenge.
In the Hamptons, the chefs purchased fish from Gosman’s Fish Market. All the fish had been caught that morning or the previous day. What was available to them?
Lobster, mussels, clams, fluke, black bass, bluefish and tuna
by Victoria Phillips in Holidays, Recipes, December 14th, 2011
In honor of the holiday season, Food Network and Fall Fest contributors are gathering together to share their favorite cookie recipes at our Communal Table.
Today, browse through cookie recipes from classic snowballs to decadent gooey butter cookies. You can start drooling now.
What’s Gaby Cooking: Peppermint Bark Chocolate Cookies
CIA Dropout: Walnut Wimpy Balls
And Love It Too: Snowball Cookies (Grain-Free, Dairy-Free and Vegan)
Taste With The Eyes: Olive Oil Oatmeal Cookies (pictured above)
Jones Is Hungry: A Cookie for Chocolate Lovers
From My Corner of Saratoga: Gooey Butter Cookies
The Sensitive Epicure: Speculaas Dutch Windmill Cookies
Napa Farmhouse 1885: Salted Chocolate & Dulce de Leche Fudge
Virtually Homemade: Chocolate Mint Snowballs
Sweet Life Bake: Polvorones de Chocolate
Daily*Dishin: Cherry Topped Cream-Drop Cookies
Thursday Night Dinner: Peppermint Bark Cookies
Dishin and Dishes: Pecan Sandie Thumbprints With Cherry Frosting
Mooshu Jenne: Biscotti
Cooking With Elise: Sweet and Salty White Chocolate Cranberry Oat Cookies
The holidays are upon us and here at Food Network, that means cookies, particularly the 12 Days of Cookies.
Yesterday, Gaby Dalkin shared her tips for a successful cookie exchange, but if you’ve never been to a cookie swap, “The concept is pretty simple: Make your favorite kind of cookies, bring them to the party and give them away. In return you get a plethora of cookies from your friends that you get to turn around and take home for your family.”
In honor of these sweet and sometimes savory treats, we’re inviting all of our friends to our Communal Table, an event that we opened up to the entire food community. Today, experts from the industry will share their favorite cookie recipes, as well as cocktails to wash them down with (if you’re age appropriate).
We couldn’t help but bring these Peanut Butter-Chocolate Chip-Bacon Cookies from Food Network Magazine to the table. Peanut butter, chocolate chips and bacon — it’s like dying and going to cookie heaven.
See what our friends are bringing to the table »