by Simon Majumdar in Shows, November 12th, 2012
by Maria Russo in Recipes, November 12th, 2012
For the next challenge, the Chairman had tasked the remaining nine chefs with re-imagining three of my favorite street foods: falafel, tacos and the Vietnamese banh mi sandwich. These are all dishes that I have sampled many times and because of that, I have very definite opinions on how they should be prepared.
Chef Mehta’s decision to take falafel in an Asian direction was an inspired and delicious one. I felt that he succeeded not only in capturing the flavors of all the ingredients, but also all the textures of a terrific falafel sandwich. He was my clear winner.
Far less successful were Chef Falkner, whose plate looked like an artist’s impression of where bad pasta goes to die; Chef Estes, whose taco soup was something I have seen quite a few times before and which was overpowered by the flavor of cilantro; and Chef Freitag, whose great flavors were lost in a dish that lacked cohesion.
Keep reading and get an extended preview of the next episode
by Robin Miller, November 12th, 2012
This time of year, as the days get shorter and the weather turns chillier, few things are more comforting than a hearty, piping-hot meal that’s loaded with rich, bold flavors. A warming bowl that never disappoints, chili is a cinch to prepare and can be easily adapted to your family’s favorite tastes and ingredients.
Food Network Magazine take everyday chili to a hot new level with its one-pot Spicy Vegetarian Chili (pictured above), made with a fragrant spice mixture of chili powder, cumin and oregano and a single, spicy chipotle pepper in adobo. Fresh, seasonal vegetables and beefy pinto beans add so much heft to this thick and hearty bowl that you won’t miss the meat of a traditional turkey or chicken chili. For simple family-friendly serving, set up a chili bar with an assortment of your favorite toppings, like Cheddar cheese, fresh scallions and more, and let everyone build his or her ideal chili bowls.
by Sarah De Heer in Shows, November 11th, 2012
Basil pesto is excellent on practically anything – chicken, fish, beef, pork, vegetables. And it’s so easy to find prepared, if you don’t have time to make it from scratch you can still enjoy it. But what about other pesto varieties? Would...
by FN Dish Editor in Community, November 11th, 2012
The fifth season of The Next Iron Chef: Redemption is in full swing with 10 familiar chefs battling it out again, proving they’ve got the skills to win the ultimate prize: the title of Iron Chef.
Each chef will try to pull out all their tricks to stay in the competition but, ultimately, one chef must go home each week. Every Sunday, FN Dish brings you exclusive exit interviews with the latest chef to go home.
SPOILER ALERT: Find out who went home
by Katie Cavuto-Boyle, November 11th, 2012
Pumpkin season is a short one so make the most of it with this week’s Most Popular Pin of the Week: Pumpkin Pie Creme Brulee. Guy’s twist on the classic dessert includes grated nutmeg, cinnamon and ground ginger, which caramelize nicely on top once heated with a torch.
For more seasonal recipe inspiration, visit Food Network’s Let’s Get: Seasonal Menu board on Pinterest.
Get the recipe: Food Network Magazine‘s Pumpkin Pie Creme Brulee
by Maria Russo in Shows, November 10th, 2012
About 10 million Americans are estimated to have osteoporosis and an additional 34 million are estimated to have low bone-density which places them at risk for developing osteoporosis, according to the National Osteoporosis Foundation. Although you ...
by Andrea Albin in Food Network Magazine, November 10th, 2012
On last week’s episode of The Next Iron Chef, rival chefs Spike Mendelsohn and Tim Love went head-to-head in the Secret Ingredient Showdown. They battled it out with pineapple, otherwise known as “the death fruit,” according to Alton, since it’s ousted all past Next Iron Chef finalists who’ve tried to feature this sweet, juicy fruit in a savory dish. Both chefs tempted fate by cooking decidedly savory dishes, and in the end, this cursed ingredient got the better of Chef Love. Chef Mendelsohn, however, claimed victory over his rival — and pineapple — with a savory seafood dish with pineapple and sweet and sour sauce.
This week’s Rival Recipe matchup forces Chef Mendelsohn to once again bring his pineapple A-game, this time in a showdown against Chef Jehangir Mehta. Both rivals boast standout recipes for pineapple-focused fruit salads: Chef Mendelsohn a colorful Fresh Fruit Salad with red and green grapes, bright pineapple and fragrant mint, and Chef Mehta a refreshing Orange-Marcona Almond Salad With Pineapple Granita featuring juicy oranges, crunchy almonds and pineapple juice.
Now it’s time for you, Next Iron Chef fans, to channel your inner Simon Majumdar, Donatella Arpaia and Iron Chef Zakarian and judge which fruit salad reigns supreme. Would you prefer the classic combination of fruit featured in Chef Mendelsohn’s dish, or do you like the different textures that are offered in Chef Mehta’s offering? The vote is in your hands. Tell us whose pineapple salad gets your pick.
by Leah Brickley, November 10th, 2012
In the Mexican Fish Supper weekend dinner from Food Network Magazine’s October issue (page 132), I created a recipe for a quick Cilantro Rice with Sweet Plantains (pictured above). To make things even easier, I call for frozen fried sweet plantains. They aren’t quite as good as homemade, but they’re pretty good and very easy to prepare.
If you have a little more time and a few plantains on hand, make your own. Make sure your plantains are extremely ripe — even bordering on mushy. If they’re not, the results will not be as yummy or gooey as you really want them to be because the natural sugars inside the plantain haven’t fully developed.
Keep reading for the recipe
by Joseph Erdos in Shows, November 10th, 2012
Beans and toast is a breakfast tradition in the UK (it’s both adored and loathed) that has stood the test of time. The story goes that in 1927 an executive at Heinz decided to create a national dish in order to sell more canned beans and an ic...
With the upcoming holiday, it’s all about getting the family gathered around a Thanksgiving table full of food. With that in mind, there are two new shows to watch this Sunday that check off both those boxes.
Guy’s Big Bite: Guy’s Family Reunion
What happens when Guy Fieri and his extended family get together for a reunion in Nag’s Head, N.C.? A week-long, no-holds-barred gathering that’s filled with food cooked up by Guy himself. Beyond the food, there are games on the beach, deep sea fishing and crabbing. Get to know Guy on a personal level from his family’s perspective.
Tune in: Sunday, November 11 at 12pm/11am c
Iron Chef America: Thanksgiving Showdown
If you’ve ever wondered what it would be like if the Chopped judges battled it out in Kitchen Stadium, here’s your chance. Three Iron Chefs (Michael Symon, Marc Forgione and Geoffrey Zakarian) will join sides for the first time to battle it out against Chopped judges Aarón Sanchez, Scott Conant and Marc Murphy in a Thanksgiving showdown to determine which team’s Thanksgiving dishes will reign supreme.
Tune in: Sunday, November 11 at 10pm/9c