by Simon Majumdar in Shows, December 10th, 2012
by Robin Miller, December 10th, 2012
Creating coherent dishes out of unlikely ingredients can be one of the biggest tests of any chef’s skill. Asking them to do so with the marriage-made-in-hell offerings paired by Alton Brown was the perfect challenge to determine which of the five remaining competitors really did have what it takes to become the Next Iron Chef.
Chef Freitag’s ability to combine calamari and marshmallows so splendidly was as brilliant as it was unlikely and meant she unanimously earned her second win of the competition. Chef Vigneron’s creation of blue cheese ice cream with peanut butter brittle was a close second and proved beyond a doubt that he had become a very serious challenger for the title.
Chef Guarnaschelli’s insistence on playing it safe could have seen her relegated to her first Secret Ingredient Showdown. She was saved by Chef Appleman’s undercooked pasta in an oil-slick sauce, however, and Chef Mehta’s preparation of bone marrow did little to hide his contempt for the candy element of his pairing.
by Maria Russo in Recipes, December 10th, 2012
I invented this bundt cake recently for my sons and a bunch of their friends. We were having a sleepover and I wanted something easy and quick to serve for breakfast the next morning (we had an early outing planned and I knew it would be a mad dash ...
by Maria Russo in Holidays, Recipes, December 10th, 2012
Between countless hours spent holiday shopping, gift-wrapping, at after-school holiday concerts and fulfilling other seasonal time commitments, it can feel like there just aren’t enough hours in the day and that there’s simply no time for a sit-down family dinner. On hectic weeknights, during the holiday season or not, look to easy, go-to recipes to rescue your mealtime. Breakfast staples are some of the quickest meals to make in a flash, and you can be sure that the novelty of enjoying early morning favorites at dinnertime will win over even your pickiest eaters.
A 15-minute recipe made with only six ingredients, Food Network Magazine‘s Hash-Brown Eggs (pictured above) is an all-in-one-dish with Mexican-inspired flavor. To prepare, sauté grated potatoes and onions with butter until they’re crispy and deliciously golden brown, then top with Cheddar cheese and two eggs and bake just until the eggs have set. Finish the platter with a dollop of salsa to complete this go-to meal in a flash.
Keep reading for more recipes
by Maria Russo in Shows, December 9th, 2012
It’s time for 12 Days of Cookies, Food Network’s annual virtual cookie swap. Each day, visit us here on FN Dish for a peek at new holiday cookies, party-planning tips and top techniques for rolling, spooning, slicing, baking and decorating delicious sweet treats to give — or keep — from your favorite Food Network chefs.
Just because this recipe was created by an Iron Chef doesn’t mean it’s going to involve oddball ingredients or a crazy-difficult cooking process. In fact, these light, vanilla-scented cookies are made with just eight ingredients, and you don’t even need a cookie cutter to shape them. After mixing together flour, butter, eggs, sugar and vanilla, roll the cookies into a long log and chill before cutting and rolling the dough into two-bite crescents. If you’re a first-time crescent-shaper or are baking with little ones who are, don’t worry if your moons look more like stars, spaceships or the sun — they’ll surely be deliciously sweet anyway.
Get Geoffrey’s Vanilla Crescents recipe and check out 12 Days of Cookies for dozens more recipes and holiday baking inspiration. Then, join the conversation: Tell us what you’re baking this season and what your all-time favorite cookie is.
by Sarah De Heer in Shows, December 9th, 2012
On Holiday: Impossible, Robert Irvine shifted his focus away from restaurants and onto a deserving organization just in time for the holiday season. He traveled to Joplin, Mo., to transform a local Boys & Girls Club that has given so much to its storm-ravaged community after a deadly tornado struck the region in 2011. Unlike any renovation he’d done before, this was Robert’s largest and most difficult mission to date. Robert’s challenge in Joplin was twofold: give a second life to the expansive, multi-purpose space at the Boys & Girls Club facility and cater a special holiday party for a whopping 1,000 people.
In celebration of the season, Robert completed the mission with a bit of holiday cheer, thanks in large part to the generosity of his Restaurant: Impossible team, fellow chef friends and the Lexus Culinary Masters, who increased his time and spending limits from the usual two days and $10,000 to three days and $30,000. After just 72 hours, the Boys & Girls Club in Joplin reopened with secure entrance, bright, colorful walls, a fully equipped kitchen, increased storage and other functional elements that will help the club carry out their kids-first mission.
by Maria Russo in Holidays, December 9th, 2012
The fifth season of The Next Iron Chef: Redemption is in full swing with now only five familiar chefs battling it out again to prove 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.
Find out who went home
by Maria Russo in Holidays, December 9th, 2012
During the eight days of Hanukkah, we’ll be celebrating the festival of lights with essential recipes for parties, nightly dinners, desserts and leftovers. Today, it’s all about the star of the main dish, brisket. We’ve rounded up Food Network’s top five brisket recipes, each a big-batch show-stopper packed with new and favorite flavors alike. Check out our recipes below to ensure that this all-important beef turns out deliciously tender and juicy every time, then tell us how you prepare this holiday classic.
5. Sweet and Sour Braised Brisket – For a new twist on traditional brisket, cook the beef and hearty carrots and potatoes in a mixture of red wine vinegar, brown sugar and tomatoes until they’ve absorbed those savory flavors and the meat is fall-apart tender.
4. Brisket With Carrots and Onions – Ina tops her garlic-rubbed brisket with a thick, rich sauce of flavorful pan drippings and serves it with tender potatoes and carrots.
Get the top three recipes
by Simon Majumdar in Shows, December 9th, 2012
This holiday season, as you’re scouring the stores in search of a gift to please that cousin, brother or mother-in-law who’s returned every present you’ve ever bought them, look to a carefully chosen cookbook to finally ensure gift-giving success. There’s indeed a cookbook for every kind of eater and cook, even kitchen novices, so it’s important to consider the recipient when you’re shopping for cookbooks. Is she an entertaining guru with a flair for the fancy, or an elementary but determined baker? Does he prefer healthful, balanced meals to richly indulgent ones, or is he passionate about all things offal? Food Network’s Cookbook Gift Guide features cookbooks to impress all of them. We’ve rounded up 17 of our favorite new and noteworthy cookbooks written by Food Network chefs, famed food stars and prominent home cooks alike to help you find the best possible gift for everyone on your list.
Read on to find a few of our cookbook suggestions, then check out Food Network’s entire Cookbook Gift Guide to get all 17 of the sweet and savory cookbooks in our collection.
by Amie Valpone, December 9th, 2012
Whenever people stop to chat with me at airports, in restaurants or on the street, they usually have the same two questions.
The first is about how I managed to land one of the best gigs imaginable, eating dishes prepared for me by the finest chefs in the United States. The second is how my fellow judges and I go about the seemingly impossible task of deciding who will emerge victorious from Kitchen Stadium.
To answer the first question, you will have to ask Food Network. As long as they keep asking me, I’ll keep showing up. Heck, I’ll probably keep showing up even if they stop asking me.
I can, however, offer a slightly more detailed response for the second question.
While I suspect I shall never be accused of being on the fence about the dishes presented in Kitchen Stadium and The Next Iron Chef set, I also think that it’s important to be able to articulate to both the chefs and the audience watching at home why I think that a dish was successful or otherwise. During my appearances on Iron Chef America and The Next Iron Chef, I have developed a series of criteria that I hope help me do just that.
Looking for new ways to spruce up potatoes at dinnertime? Here’s a fun-to-eat baked sweet potato recipe to try. Stuffed with creamy filling made with freshly squeezed orange juice, Greek yogurt, brown sugar and pistachios these potatoes are sure t...