by Maria Russo in Food Network Chef, March 14th, 2013
by FN Dish Editor in Contests, March 14th, 2013
Having already conquered the professional kitchen as the chef-owner of two New York City restaurants — The Lamb’s Club and The National — and Kitchen Stadium as a member of the Chairman’s elite team of Iron Chefs, Geoffrey Zakarian is setting out to take over the radio airwaves, if only for just one night.
From 8pm-9pm EST tomorrow evening, Friday, March 15, Geoffrey can be heard on the SiriusXM Satellite Radio Stars Channel 107 chatting with an impressive roster of chefs, including Guy Fieri, Anne Burrell, Sunny Anderson, Andrew Zimmern, fellow Chopped judges Scott Conant and Marc Murphy, and more. These industry A-listers came together in Miami, Fla., during last month’s South Beach Wine & Food Festival, and FN Dish was on hand as the show was recorded live, poolside from The James Royal Palm Hotel.
by Maria Russo in Recipes, March 14th, 2013
Spring is right around the corner, and spring cleaning is synonymous with the season. If you’re starting with your kitchen, don’t forget to organize your knives, gadgets and more to keep them in tip top shape. One way to do this is to organize them in a knife block or on a magnetic knife strip. Don’t have either around? FN Dish is giving one lucky reader a chance to win a knife block.
This 17-slot Battle Station Block (pictured above) organizes all your knives and tools, and it stores them within hands reach on your counter — not in a cluttered drawer. The bottom comes equipped with five nonslip rubber feet for a sure grip on any surface.
Battle Station Block offers:
- 5 kitchen knife slots
- 8 steak knife slots
- 1 slot for a sharpener
- 1 slot for scissors
- 1 slot for a grater/peeler
- 1 slot for a meat thermometer
Read official rules before entering
by Dana Angelo White, March 14th, 2013
Instead of looking to rich, indulgent dips to pair with chips or vegetables, try making better-for-you hummus, a traditionally no-cook mixture of ground chickpeas and extra-virgin olive oil. This smooth, creamy combination takes just minutes to prepare in a blender or food processor and can be easily featured alongside salty pretzels, crispy pita wedges and fresh crudité alike. Not just for appetizers or simple snacking, however, hummus also transforms everyday sandwiches, salads and pizzas into next-level meals with little effort or time. Spread it onto bread, mix it into dressings or use it in place of sauce on pizza for a creative twist to traditional dishes. Check out Food Network’s top-five hummus recipes below for a varied roundup of classic and inspired versions of this no-fail favorite.
5. Buffalo Wing Hummus — Enjoy the flavors of Buffalo-style chicken wings without the meaty bones in this lookalike dip, boasting a combination of barbecue and hot sauces, plus a pinch of paprika for subtle spice.
4. Edamame Hummus — A key ingredient in Food Network Kitchens’ hummus is tahini, a soft sesame-seed paste that adds unbeatable silkiness to the easy recipe, ready to eat in mere minutes, thanks to timesaving frozen edamame.
Get the top three recipes
by Rob Bleifer in News, March 14th, 2013
Sweet, a little sour, and oh-so-delish! A spoonful of homemade chutney will jazz up chicken, pork or a platter of cheese and crackers. Mix with mayo and curry powder for a one-of-a-kind spread on a turkey sandwich. Grab a pile of fresh pears and mak...
by Maria Russo in Shows, March 13th, 2013
What’s the next best thing you never ate?
Carob molasses. I know what you are thinking, but it’s not that weird health food chocolate substitute that made trail mixes depressing. Carob molasses is something completely different and worth seeking out. We’ve even put the molasses in baskets on Chopped. You get carob molasses from cooking the fruit of the carob pod with water, then straining and reducing it down to a crazy delicious syrup. It’s a Middle Eastern product, so if you want it, head to your nearest Middle Eastern market or look online.
by Lauren Miyashiro in Holidays, Recipes, March 13th, 2013
Although mother-daughter duo Diane Emery and Robin Gordon had no previous experience in the restaurant industry, together they purchased Caseyville Cafe in Caseyville, Ill., more than three years ago. At one point their eatery was making enough money to simply break even with its costs, but it soon turned into a failing venture, with more than $6,000 being lost every month. Just months away from shutting down their business entirely, the ladies looked to Robert Irvine for a complete Restaurant: Impossible overhaul. It soon became clear to Robert that this “dirty, dysfunctional” space was in need of not simply an aesthetic transformation, but also vast changes to its menu and management. In two days and with only $10,000, he worked with Diane and Robin to revamp all aspects of Caseyville Cafe, which ultimately reopened with crowd-pleasing food and a roomful of satisfied customers. We checked in with Robin a few months after Robert left to find out how her business is doing today.
Since its Restaurant: Impossible debut, Caseyville Cafe has had an increase in business. Although they’re still working to manage supply costs, Robin and Diane are slowly minimizing their debt.
by Dana Angelo White, March 13th, 2013
In the spirit of St. Patrick’s Day, beer takes the kitchen spotlight each March. Even if you’re not much of a beer drinker, this sudsy ingredient adds a wonderful depth of flavor without overpowering a recipe. I love the idea of adding a splash to Corned Beef or Irish Stew, but this year my mind was set on cupcakes.
I enjoy a light lager on game day or a crisp IPA with my Friday night pizza, but, to me, stout is the ultimate treat. I’ve never been to Ireland, and I am no connoisseur when it comes to how to pour the perfect pint, but I can appreciate its deliciousness all the same. With its smooth chocolate and coffee notes, stout will be your next secret weapon in baking.
Dave Lieberman’s Chocolate Stout Cupcakes are the perfect treats to please a party crowd. The taste of stout beer is subtle but becomes delectably more noticeable with each bite. Even if you can’t distinguish the actual beer flavor, it enhances the chocolate and makes for a rich, not-too-sweet cupcake. Top it off with velvety cream cheese icing and you’ve found your pot of gold.
A few things to consider before making this recipe
by Allison Milam in Family, Recipes, March 13th, 2013
Have you been missing out on this healthy fat? One try and this oil will quickly become a pantry staple.
What is Grapeseed Oil?
Made from the same grapes used for wine making, grapeseed oil is extracted from the tiny inner seeds. Commonly imported f...
by Maria Russo in Shows, March 13th, 2013
There’s a time and a place for classic Italian pasta dishes. You know, the kind where al dente spaghetti is lackadaisically draped over the plate and a few sprigs of basil are planted on top. This time around, we’re digging only pasta dishes that require a sturdy spoon to lift up every last layer. With dishes as comforting as these, it’s hard to believe it all started with rigid pasta. Thank goodness for the great art of boiling water, right?
Alton Brown’s Baked Macaroni and Cheese combines the classic elbow shape with freshly shredded sharp cheddar and hints of paprika and mustard. It’s just what you would expect out of the traditional baked rendition and, man, is it good. If you’re looking to move beyond the quintessential mac, try out Food Network Magazine’s Buffalo-Chicken Macaroni and Cheese. It’s spiked with hot sauce and loaded with store-bought rotisserie chicken.
This collection wouldn’t be complete without a recipe like Neelys Baked Ziti or a good lasagna. For once, the latter isn’t restricted to the casserole dish. Food Network Magazine’s Skillet Lasagna packs all that baked flavor using just the stove. Scattered with ground beef and two types of cheese, Paula Deen’s Baked Spaghetti fixes the strands into melted, bubbly form in the oven.
In an attempt to conquer what Chef Bobby Flay deemed “the final frontier for any home cook,” the remaining Worst Cooks in America recruits tackled the sweeter side of the kitchen: baking. Sweet Genius Ron Ben-Israel stopped by Boot Camp to offer them a basic cake-making tutorial, and while some of their hopes for dreamy dessert crumbled, a few recruits rose to the occasion.
After a 90-minute bake-off, the Blue Team‘s Alina and the Red Team‘s Rasheeda were named the most-successful competitors in this week’s Main Dish Challenge, as they managed to pull off cakes that boasted creative design and winning flavor combinations. Both baking with their cakes’ eventual recipients in mind, Alina and Rasheeda utilized age-appropriate ingredients and fitting frosting designs that reflected what Dash and Sawyer, twin 7-year-old birthday boys, and Rita, a recent retiree, respectively, would enjoy at their celebrations. Alina offered the boys a multicolored caked filled with jam and peanut butter cups as a nod to the kid-friendly PB&J sandwich, while Rasheeda took Rita’s like of nuts to the next level by adding pecans to the top of her light pink-tinted ginger cake.
If you were in need of a cake for your celebration, whose would you order? Are you a fan of Alina’s playful flavor approach to the classic dessert, or do you prefer more mature tastes like the ginger in Rasheeda’s cake? Would you opt for over-the-top color like Alina’s orange-and-green creation, or would you keep it simple with subtle hues?
Vote for your favorite cake