by Joseph Erdos in Shows, April 25th, 2014
by Sarah De Heer in Food Network Chef, Shows, April 24th, 2014
This weekend, tune in for all-new episodes that run the gamut from cooking and planning for parties to competition shows that will have you on the edge of your seat.
Start Saturday morning with a new episode of Farmhouse Rules. Nancy’s cooking for a game night with her in-laws. Then on The Kitchen, it’s make-ahead freezer-friendly meals, plus how to tackle artichokes. Then on Sunday morning, Rachael has five weeknight meals that use bulk purchases for the biggest bang for your buck. On Southern at Heart, Damaris is planning a Derby party. Then on Guy’s Big Bite, Guy is cooking up appetizers and making a cocktail to match. On Sunday night, tune in for America’s Best Cook, where pastry chef extraordinaire Ron Ben-Israel judges dessert creations, but one competitor may be going home early due to an injury. Then on Cutthroat Kitchen, one chef will have to separate grains of rice for risotto.
by Sara Reistad-Long, April 24th, 2014
Guy’s bringing Flavortown Market back in an all-new season of Guy’s Grocery Games, premiering May 11 at 8|7c. Fans of the show will be excited to see returning judges Melissa d’Arabian, Richard Blais, Troy Johnson and Catherine McCord — as well as some new faces. But that’s not all. Guy’s challenging a brand-new roster of chefs on an all-new set. That’s right — this season, Flavortown Market moves to Guy’s hometown, Santa Rosa, Calif. FN Dish recently caught up with Guy on set and asked him what viewers can expect to see this season.
“First and foremost, this set — Flavortown Market — will knock your socks off. It has the most-eclectic and most-international profile of ingredients available,” Guy shares. “When you use the term ‘super’ in supermarket, that’s what this set is — it’s truly defining in all shapes and sizes. The aisles are wider, the lighting is better, so it makes it easier for the chefs to shop and see what’s on the shelves. Going along with the shelves, the culinary team has stocked and set them up so they’re far more shopper-friendly. There are a lot of great markets around the country, but I wish Flavortown Market really existed.”
So what can fans expect in Season 2? “I think the biggest difference is that competitors have seen the show, so they have insight into the mechanics of it. When chefs walked in the door the first season, you’d hear, ‘Well, now what do we do?’ But since most have seen the show, they understand how it progresses,” Guy explains. “I also think a bigger profile of chefs has been made available — so the competition is even more fierce.”
by Amy Reiter in News, April 24th, 2014
In this week’s news: Mondays are the new January 1; “sad desk lunch” is no way to live; and salt gets a sprinkling of controversy.
T.G.I. … Monday?
New Year’s Day is notorious for being the time for all kinds of resolut...
by Maria Russo, April 24th, 2014
I Scream, You Scream: Vegetable-flavored ice cream? Could be terrible or terrific. Ice cream eaters in Japan will get to decide for themselves on May 12 when Haagen-Dazs Japan plans to release two new flavors — Tomato Cherry and Carrot Orange — as part of a new “Spoon Vege” series. The new varieties will contain 8.5 percent milk-fat, a little over half the usual content in Haagen-Dazs ice creams — so if you ever get the chance to try them, you can convince yourself they’re a healthy dessert choice. Just so long as they don’t try, like, broccoli-lime or spinach-kiwi next. Or, well, actually … [Rocket News 24 via UPI]
Banish Dining-Room Floor Bareness: To rug or not to rug? That is the question we all face when we decorate our dining rooms. On the one hand, rugs are warm and homey and inviting, all things you want when you gather friends and family around a table; on the other, crumbs and spills. Apartment Therapy has entered the debate and come down solidly on the side of rugs, which, the site says, “don’t have to be an impractical choice” if you follow a few rules when making your selection. For instance? Choose something that has a low pile (it will soften dish clinks so you can better hear conversation) and a pattern (the better to hide stains), as well as something that is big enough for all the chairs to fit on and is cheap. Sounds like solid advice. [Apartment Therapy]
by Joseph Erdos in Shows, April 24th, 2014
What do you get when you put a dozen rivals in a pressure-packed environment, surround them with famed faces from the food world and ask them to compete in three months of challenges — all in the name of scoring their ultimate job? A summer of heat...
by Allison Milam in Recipes, April 24th, 2014
Among the many things that define the United States, foods are at the top of that list. And every region has its specialty, whether it is lobster rolls from the East, chili from the North, shrimp and grits from the South or tacos from the West. On the new series America’s Best Cook, Sundays at 9|8c, home cooks from the four corners of the country have come to Food Network headquarters to be mentored by FN chefs and battle it out for a chance at winning the title of America’s Best Cook.
To coincide with the show, FN Dish has launched the Regional Foods Face-Off, a bracket challenge in which you, the fans, can vote for your favorite regional food. The editors have narrowed it down to four famous dishes from each of the regions, but after four rounds of voting, only one dish will come out on top. Round 3 is now closed. Vote in Round 4.
Click Here to Vote in Round 3 Now
by Abigail Libers, April 24th, 2014
The babies in your life may be all about mashed veggies, but big kids (including adults) find just as much down-home comfort in them. This week, FN Dish is zeroing in on this fool-proof technique that works for potatoes and beyond. Feast your eyes on these favorite mashed recipes, each perfect for weeknight eating.
Potatoes are eaten in abundance year-round for a reason. To get in the spring spirit, add market-fresh produce into your mashed potatoes for a different kind of side. Giada’s Baked Mashed Potatoes with Peas, Parmesan Cheese and Breadcrumbs, for instance, go in the oven until crispy and golden brown on top. For a different dose of greens, try Giada’s Mashed Potatoes with Kale, which have mascarpone cheese folded in for added creaminess.
Chives, a mellow onion-esque herb now starring in a leading role at your local farmers market, add more than vibrant color. Chop them up and fold into Tyler’s Chive and Garlic Mashed Potatoes.
For a loaded appetizer gone side dish, leave the skins on — and fold in some crispy turkey bacon — get Rachael’s Mashed Potato Skins (pictured above) from Food Network Magazine.
by Kelly Lanza, Oh So Beautiful Paper in Product Reviews, April 24th, 2014
Whipping up a healthy meal doesn’t have to be a source of agita — or a gigantic time commitment. Each of these good-for-you dinners is ready in 25 (make that 24!) to 40 minutes.
Swiss Chard Soup: 40 min (above, from Food Network Magazin...
by Maria Russo in Shows, April 23rd, 2014
Doughnuts. We love ‘em all, don’t we? The frosted, the sprinkle-dipped, the jelly-filled and the good old-fashioned glazed. But how about indulging without the calories? For those fellow doughnut lovers out there, we have some stationery to send, art prints to hang (like the one pictured above from Donut Galleria) and tea towels to use, all dedicated to that perfectly round excuse for devouring dessert for breakfast.
“On a scale of one to 10 of disgusting, this is a 12,” Robert Irvine said not long after arriving at Bryant’s Seafood World in Hueytown, Ala. The decades-old fish house is known for its deliciously authentic hushpuppies, but what Robert found was underseasoned food, a grimy interior and a kitchen with off-the-chart levels of bacteria — not to mention Gail Cox, the owner who had little will to continue in the business. With just two days to work and a budget of only $10,000, Robert and his Restaurant: Impossible staff overhauled the menu and design at Bryant’s, and taught both Gail and her employees the importance of dedication to the eatery. Read on below for an exclusive interview with Gail to find out how her restaurant is doing today.
“Comparing January 2014 versus February 2014, business increased 32.3 percent,” Gail said, adding that she and diners have been wowed by the updated interior at Bryant’s. “The top-three things working well for us include cutting down the cashier counter to give additional access to that area (which really helps the flow of the servers), adding a hostess stand (which gives us order to the customers waiting to be seated on those weekend busy dinner hours) and removing the carpet.”