by Nikhita Mahtani in Books, Contests, June 3rd, 2014
by Star Talk Editor, June 3rd, 2014
Lee Brian Schrager, founder of the Food Network South Beach and New York City Wine and Food Festivals, knows a thing or two about fried chicken. Along with co-author Adeena Sussman, a chef and food writer, he has left no stone unturned while traveling around America to unearth the most decadently delicious fried chicken recipes for his new book – ‘Fried & True: More Than 50 Recipes for America’s Best Fried Chicken and Sides’.
From classic dishes like Tyler Florence’s Fried Chicken and Velvety Mashed Potatoes to Asian-inspired twists like Dale Talde’s Kung Pao Chicken Wings, this book has a variation for every taste bud. And, of course, you can’t forget the sides. With more than 25 side dishes, recipes include melt-in-your-mouth buttermilk biscuits, cheesy garlic grits and cardamom waffles. Finally, to make sure you have your basics right, the cookbook begins with a lesson on kitchen chopping, cooking time, and fats and oils.
The book also includes a foreword by none other than Whoopi Goldberg, who will once again host Schrager’s Food Network New York City Wine & Food Festival Chicken Coupe event this fall.
You can buy a copy of Fried & True here, or you can enter to win one for free from FN Dish. We’re giving five lucky, randomly selected readers each a copy of Fried & True, and all you have to do to enter to win is leave a comment below telling us your favorite Food Network fried chicken recipe. You must include the recipe URL in your comment to be entered to win (find fried chicken recipes here).
by Maria Russo in Shows, June 2nd, 2014
Get a behind-the-scenes look at what it takes to make Food Network Star and go inside the finalists' challenges with weekly memorable moments galleries like the one from the premiere. The photos below didn't make the gallery, but Star Talk fans can g...
by Foodlets in Family, June 2nd, 2014
After nearly three seasons of doling out constructive critiques and eliminations on dozens of chefs, the Cutthroat Kitchen judges took their turns in the contest and battled each other in an epic three rounds of competition. Antonia Lofaso, Geoffrey Zakarian, Jet Tila and Simon Majumdar faced the same kind of evilicious sabotages that host Alton Brown is notorious for auctioning off to other contestants, but the rivalries among the judges were fiercer, as each wanted to claim Cutthroat glory once and for all.
If you haven’t watched the episode yet, don’t read any further because FN Dish is about to break down the rounds and reveal the winner.
by Nikhita Mahtani in Recipes, June 2nd, 2014
If “Eat your vegetables!” is a constant (and frustrating) refrain in your house, boy, are these ideas are for you. I have three small kids and not one of them likes carrots. Not really. Not if you asked them. But when I cook carrots in dishes like these, voila. Suddenly everyone’s a fan.
Honey-Glazed Carrots: One of my most-successful strategies at home is adding beloved flavors to previously unpopular foods. Kid-friendly ingredients like honey and lemon transform plain carrots into a thumbs-up dish — or at least one that everyone’s willing to try without a fuss.
Mini Mac-and-Cheese Cups with Carrots (pictured above): The secret to getting these to hold together is a mixture of beaten egg and ricotta cheese, making everything just gooey enough before baking to stay solid when it’s time to serve. Bonus: These carrot-packed pasta cups work well for lunchboxes too.
Pastina with Peas and Carrots: Giada De Laurentiis’ “little pasta” dish can be made with any pasta shape you (or your kids) like. And with special ingredients cream cheese and mascarpone cheese, this creamy dish is bound to be a hit, carrots and all.
by Toby Amidor, June 2nd, 2014
While you might think that summer barbecues mean saying goodbye to your intentions to go meatless, thanks to their offerings of rich, juicy beef and grilled chicken, think again. Burgers don’t always have to be made of meat – in fact, vegetarian fillings like lentils and corn can make delicious patties that are simply bursting with flavor.
Food Network Kitchen skips the patty making with a Grilled Portobello Burger with Onion Jam (pictured above). The mushrooms infuse an earthy flavor and chewy texture into the dish, and are steeped in a delicious marinade of olive oil, garlic, balsamic vinegar and thyme, while the horseradish-and-yogurt cream adds a touch of creaminess on top. However, the real star is the onion jam – wine, honey and red wine vinegar combine with the saltiness of red onions to offset the spicy horseradish and add a combination of tastes to the dish.
by Justin Warner, June 2nd, 2014
With a number of sizable food recalls in recent news, it’s important to be aware of products that have been identified as posing a food safety risk and to know what to do when they are.
Walnuts and hummus dips were on the recent...
by Maria Russo in Shows, June 1st, 2014
Welcome to the Rebel Recap. I'll give you so many juicy details of what went down in Star Town you will think you are eating an alphabet steak covered with speculation sauce — all washed down with a glass of refreshing bubbly humor. I'd sure love ...
by Alton Brown, June 1st, 2014
This week’s was a Cutthroat Kitchen
episode like none other as host Alton Brown
welcomed four of Cutthroat’s frequent judges into the kitchen — not to evaluate competitors’ dishes, but to be the battling chefs for the day. In true evilicious fashion, the sabotages didn’t stop just because the contestants were superstars Antonia Lofaso
, Geoffrey Zakarian
, Jet Tila
and Simon Majumdar
; in fact, this episode saw some of the trickiest tests yet, and what resulted were three rounds of brutal mind games. While Alton’s After-Shows
are known for revealing all to the once-sequestered judges, this week’s catch-up found Alton with the judges-turned-competitors, and together they shared plenty of laughs as they looked back at the good-natured challenges that had just taken place.
The infamous mini kitchen made an appearance in Round 1, and much of the group agreed with Simon when he deemed it the “Best. Challenge. Ever.” After being gifted that challenge, Jet admitted, “I was deathly afraid of it. I didn’t even know how to, like, navigate that thing.” Geoffrey ultimately found himself tasked with adapting to this tiny workspace, but, according to him, “It’s not as bad as it appears.” And it’s a good thing that Geoffrey didn’t seem to mind the sabotage, as Simon — jokingly — noted later: “The reason it only went for $1,500 is I think some of us agreed that we should give it to Geoffrey for no other reason than we wanted to see Geoffrey Zakarian — the Iron Chef — kneeling down, cooking in the kitchen.”
by Maria Russo, June 1st, 2014
Every week, Alton Brown is joining the Star Talk roster to talk about the most-recent elimination and the thoughts that went behind each difficult decision from the judges' perspective.
In the end, someone had to be eliminated first and we felt it sh...
Despite Food Network Star finalists’ highest hopes for success and their best attempts to at once craft top-quality dishes and present a winning personality on camera, week after week another rival will be sent home, unable to survive in the face of stardom. It’s up to judge-mentors Alton Brown, Bobby Flay and Giada De Laurentiis to decide who should stay and whose journey has ended, and after every elimination, Star Talk will bring you the first interview with the ousted competitor.
If you haven’t yet watched the episode, don’t read any further. Star Talk is about to break down the ins and outs of the premiere and reveal the first finalist sent home.