by Jonathan Milder in Books, May 30th, 2013
by Food Network Magazine in Food Network Chef, Food Network Magazine, May 30th, 2013
Cookbooks are not the first place one turns to for humor. Funny cookbooks do exist: Peg Bracken’s classic The I Hate to Cook Book (1960) is one; Amy Sedaris’ more recent — and terrific — I Like You: Hospitality Under the Influence (2006) is another. But most cookbooks assume people can’t handle too much humor with their how-to. Fair enough.
Cookbooks for rank beginners, however, make up a well-established subgenre that plays by its own set of rules. Rule #1: Keep ‘em laughing. Cookbooks for novices specialize in a very specific form of comic hyperbole, playing up the presumed ignorance of their target reader (usually a recent graduate or a bachelor) who is posited as either starving or idiotic, or both a hapless sloven who has just barely mastered the arts of chewing and swallowing. These books are easy to recognize by their titles: The Bachelor’s Guide to Ward Off Starvation, Help! My Apartment Has a Kitchen, and my personal favorite, Your Shirt Is Not an Oven Mitt! (All three, I’m proud to say, have a home in the Food Network Library.)
Get Jonathan’s recommendations
by Dana Angelo White, May 30th, 2013
Pick up some of Sunny’s finds for your own kitchen.
Because she has several cats who like to paw at the curtains, Sunny made hers out of this extra-sturdy barkcloth fabric, in the Monstera Leaf Garden pattern. $17 per yard; islandshawaiianfabric.com
by Maria Russo, May 30th, 2013
Grab your tortilla chips! I tasted some of the most popular brands of salsa just in time for your summer parties — find out how your favorite brand scored on our list.
Mild versions of jarred salsa were sampled and rated using a 5...
by Simon Majumdar in Food Network Chef, Shows, May 30th, 2013
You heard it here first: Food Network Star is kicking off an all-new ninth season on Sunday, June 2 at 9pm/8c, and returning judge-mentors Alton Brown, Bobby Flay and Giada De Laurentiis will be there at the helm. This year the mentors are tasking 12 hopefuls with weekly Mentor and Star Challenges in the ultimate multi-month interview for the chance to earn their dream television job: their own show on Food Network. While the contestants bring with them a mix of backgrounds — including culinary school, restaurant management, private chef and food blogging — they have but one dream, which is to become the next Food Network Star. From now until next month’s premiere, Star Talk will introduce one finalist a day until you, Star fans, meet them on camera during the show.
Viet Pham, 34, was born in Malaysia and moved to California when he was a child. This James Beard Award semi-finalist grew up cooking for his brother at home and later graduated from the California Culinary Academy. Now the owner of a Salt Lake City restaurant, Viet was victorious over Bobby Flay in Iron Chef America Battle Ground Meat and is known for creating globally inspired cuisine.
Click the play button on the video below to watch Viet’s casting video.
by Joseph Erdos in Shows, May 29th, 2013
I am often asked which Iron Chef is the most intimidating to judge in Kitchen Stadium, and without hesitation, I always reply, “Bobby Flay.” His well-earned reputation, coupled with that calm penetrating stare when a panelist dares to give a negative comment on one of his dishes, is enough to make even the toughest of critics shrivel like a salted slug.
Fortunately for me, he definitely seems to bring his “A” game when I am on the panel, and although he is not always victorious, I am constantly reminded of why he is the chef so many contenders want to test their culinary chops against.
I grabbed a couple of minutes with Iron Chef Flay before battle to ask him these, 10 very important questions.
The Cookery Police are going to raid your house and take all of your books. They allow you to save one. Which would it be?
BF: The Zuni Cafe Cookbook by Judy Rodgers
Who was your culinary mentor(s)?
BF: Jonathan Waxman and Wolfgang Puck
by Mallory Viscardi, May 29th, 2013
You’ve seen them judge the competition, battle for the title of All-Stars champion and compete in a friendly game with colleagues on After Hours, but there’s a lot you don’t know about the judges of Chopped. Here’s your chance to get to know the nine people behind the Chopping Block.
In addition to his judging duties on Chopped, Aarón Sánchez is the co-host of Food Network’s Heat Seekers with Roger Mooking. But when he’s not appearing on TV, Aarón is the chef/owner of Kansas City’s Mestizo and the culinary visionary behind Crossroads at House of Blues nationwide and Tacombi Taqueria in New York City. Aarón is also the author of two cookbooks, including Simple Food, Big Flavor. But what you might not have known about Aarón is that if he hadn’t become a chef, he might have been a mariachi singer. Find out more interesting facts about Aarón in his Q&A.
Read Aarón’s Q&A
by Sarah De Heer, May 29th, 2013
Trying new food is a hot-button topic at my dinner table. My husband claims to be an open-minded man when it comes to cuisine, but the reality is that new recipes are met with resistance. Especially if the word “healthy” is involved.
by Jennifer Perillo in How-to, May 29th, 2013
The quest to become the next Food Network Star is no ordinary competition, and as the show enters its ninth season, the challenges are getting more grueling and the expectations more demanding. And now fans can experience Star like never before. Into...
by Victoria Phillips, May 29th, 2013
Memorial Day signaled the unofficial start to summer, so it’s only natural that the next part in The Good Cook series should be about grilling and barbecuing. Here’s a quick primer to get you started.
Direct Heat vs. Indirect Heat: The first thing to think about when grilling is how long your food will take to cook and that all depends on what you’re making. Quick-cooking items like sausage links, steak and shrimp cook best when placed directly over the heat source (i.e., flame or hot coals). This is called direct-heat cooking.
Brisket and ribs, on the other hand, need a long cooking time to become tender, so you want to use an indirect cooking method. This simply means the coals are piled, also called “banked,” on one side of the grill, or just the outer gas burners are turned on. The food is placed on the rack, away the flame or hot coals, and cooks from the radiant heat. It’s akin to turning your grill or barbecue into an oven. With this cooking method, you’ll also need to keep the grill closed to maintain a consistent cooking temperature.
Gas vs. Charcoal Gas Grills
Packing a lunch for work doesn’t have to cramp your style: Get rid of that plain brown bag and upgrade to one of BUILT‘s reusable neoprene bags. The Gourmet Getaway Lunch Tote keeps food hot (or cold) for up to four hours with an easy zi...