by Food Network Magazine in Behind the Scenes, Food Network Magazine, October 10th, 2011
by Maria Russo in Food Network Chef, October 10th, 2011
Microwaveable snack pockets are one of those foods people love to hate on. They’re often thought of as a last-resort after school snack or a guilt-laden solution to the midnight munchies. The comedian Jim Gaffigan even has a pretty hilarious skit about them (watch it here). But the truth is a lot of people secretly love them. It’s not hard to understand why. I mean, they’re hearty, easy to eat and convenient.
Here in the Food Network Kitchens, we wanted to capitalize on all the great things about snack pockets and fix all the bad things — like the processed, overly salty, not-so-good for you fillings and often soggy crust.
Find your favorite filling »
by FN Dish Editor in News, October 8th, 2011
The third and final installment of Alton Brown’s Good Eats cookbook series hit store shelves last week and the new volume is overflowing with colorful anecdotes, behind-the-scenes shots and a whopping 225 recipes from 85 Good Eats episodes.
We caught up with Alton at the New York City Wine and Food Festival last weekend and discussed his plan for future electronic cookbooks. Of the potential switch from paper to screen, Alton said, “I don’t know how it’s going to change things. I hope to make the cookbook a more kitchen-friendly device, to make it something where you can choose which knowledge you get, which information you get, when you get it and what order you get it in, so that people can adapt the information to the way they cook, instead of changing the way they cook to the way I cook.” He said that ideally, his series of e-book ventures would be available on the Kindle and Apple iPad, as the latter offers bright video and graphic possibilities.
More on Alton’s e-book series »
by Mark Oldman in Drinks, How-to, October 7th, 2011
If you haven’t seen the usual mounds of pumpkins lined up in fields or canned pumpkin stocked to the ceiling at your local supermarket, it’s because there’s a pumpkin shortage in the Northeast. Due to heavy rains and the destruction left in the wake of Hurricane Irene, many farmers say they’ve lost thousands of pumpkins, some their entire crop.
“Wholesale prices have doubled in some places as farmers nurse their surviving pumpkin plants toward a late harvest. Some farmers are trying to buy pumpkins from other regions to cover orders,” said The Associated Press.
Food Network Kitchens stock up early »
by J.M. Hirsch in How-to, October 7th, 2011
“I’m not good at wine,” is the sheepishly exasperated refrain I always hear. “I just don’t get all those things — the plums, the oak, the butter — that stuff experts talk about.”
My response: You’re not alone and frankly I just don’t know how some enthusiasts detect things like tomato leaves, sweaty saddle and other exotica in their fermented grape juice. There are, however, useful descriptors that many experts use, like oaky, crisp and soft, that can help you communicate to store clerks and sommeliers what kind of wine you really like. Here are three ways to build your wine-tasting vocabulary.
Three ways to build your wine-tasting vocabulary »
by Maria Russo in Events, October 7th, 2011
Who knew coconut milk could be so confusing?
It shouldn’t be. At heart, it’s a delicious liquid made from coconuts (duh!) that can effortlessly add an exotically creamy richness to so many meals.
Except that grocers sell about half a dozen different products that go by the same or very similar names. And they aren’t interchangeable.
So let’s start with what coconut milk isn’t.
Coconut water is a hip new drink that is made from the liquid inside coconuts. Drink it, but don’t cook with it.
Coconut milk beverage is a sweetened drink made from coconut milk and sugar. It’s usually sold in boxes alongside the soy milk.
Coconut-Lime Pulled Chicken Tacos »
by FN Dish Editor in Events, Food Network Chef, October 6th, 2011
When it comes to eating out, Mario Batali, Marcus Samuelsson and Andrew Zimmern are pros. After spending years immersed in the culinary world and perfecting their own food and cultures as chefs, these three have traversed the globe, eating at some of the best restaurants in the world. Last Saturday in the heart of the Meatpacking District, they spoke about how and what they like to eat at a restaurant and about the experiences they offer at their own restaurants.
A frequent traveler to the most exotic and seemingly otherworldly locales, Chef Zimmern noted simply, “When I’m in a culture and place, I want to experience that culture and place through food.” As intimate an experience as eating is, seeing a city and people through their food allows out-of-towners the opportunity to better understand the society and its traditions. Mario agreed and noted that in order to serve the best possible version of a dish, restaurants ought to use place-specific ingredients, those that are true to their origin and production.
by Maria Russo in Recipes, October 6th, 2011
Anne Burrell and Alton Brown share something in common: During the month of October, both of their schedules will be filled with book signings across the country. Check out their individual book tour schedules below to see if they’ll be in a city near you.
Click here for tour dates & locations »
by Jennifer Perillo in Family, October 6th, 2011
With a silky-smooth center and buttery, crumbly crust, pumpkin cheesecake is a go-to autumnal dessert that celebrates the warm, aromatic spices of the season. Filled with classic fall flavors and mouth-watering decadence, our top five pumpkin cheesecake recipes below are simple to prepare and sure to please every sweet tooth.
5. Emeril’s Pumpkin Cheesecake — For added crunch, Emeril adds crushed pecans to his traditional graham cracker crust and sprinkles sugared pumpkin seeds atop the cake before serving.
4. Pumpkin Cheesecake Tarts with Gingersnap Crust — Present each guest with his or her own easy-to-make tart for quick, no-stress serving.
Get the top three recipes »
by Maria Russo in Events, October 6th, 2011
My motivation for cooking has changed somewhat over the last eight weeks. Every meal I prepare serves as a reminder that Mikey is no longer at our dinner table. I still have two young children to feed, though, so the kitchen has not collected dust in the days and weeks since his death. In fact the contrary has happened, and I often find solace in chopping and sautéing.
Cooking is a constant, a variable that hasn’t changed. I still can chop an onion the same way I did before August 7, albeit the tears are for a different reason now. I’ve also found myself relying on the standards: the meals I can prepare with my eyes closed. Roasting a chicken is easy and I get the double reward of having leftovers to make soup, pot pie or even chicken croquettes. The same goes for steak, and even beans — leftover homemade pintos get new life as refried beans for tacos.
Jennie’s recipe inspirations »
At an NYC Wine and Food Fest event at the TimesCenter, top-tier chefs discussed with Melissa Clark of The New York Times some of their greatest challenges in achieving what they have today, the moment they realized they had made it and the potential pros and cons of celebrity chefs and television cooks.
Several of the chefs admitted to being their own biggest obstacle in some way. Chef Anne Burrell was quick to name her “sparkly” personality as her greatest challenge, noting that some have not known how to approach such a confident, self-assured chef. Even fellow panelist Chef Alex Guarnaschelli confessed to being skeptical of the young Burrell many years ago. Still, Anne maintained, “The opposite of a sparkly person is mediocrity,” and with that mantra, she has worked alongside some of the most premier chefs in the industry, including Lidia Bastianich and Iron Chef Mario Batali. The latter she credits with offering her most significant opportunity: to serve as his sous chef in Food Network’s Iron Chef America battles.