by Maria Russo in In Season, Recipes, March 19th, 2014
by Dana Angelo White, March 18th, 2014
Tomorrow marks the first day of spring, and just as you may be getting ready to transition your wardrobe from heavy snow coats to light jackets, so, too, are you likely longing for a change in everyday meals. Gone are the cravings for warming stews and comforting casseroles; it’s all about bright, fresh flavors that make the most out of this brand-new time of year. Check out Food Network’s top-five recipes for the season below, and celebrate the first days of spring with an abundance of crisp vegetables and juicy fruits of all colors.
5. Roast Chicken with Spring Vegetables — With this all-in-one supper of juicy chicken, hearty potatoes, and colorful carrots and radishes, you no longer have to prepare separate protein, starch and vegetable components to offer a complete meal.
4. Green Salad with Strawberry Balsamic Vinaigrette — Consider Rachael’s fuss-free recipe the ultimate go-to salad, as it requires just a few minutes to assemble the lettuce with fresh berries and a tangy dressing.
by Joseph Erdos in Recipes, Shows, March 18th, 2014
It has been long accepted by the medical community that there is a connection between fat intake and heart disease risk. But recent studies, including one published this week in the Annals of Internal Medicine, are calling into question the current ...
by Cameron Curtis in How-to, March 18th, 2014
For this week’s Chopped Dinner Challenge, the chefs in our Food Network Kitchen chose to feature the basket ingredient of chia seeds. Some people may recognize chia seeds as a novelty of the ’80s, where you spread the seeds on clay figures and then watched them sprout green foliage. Chia seeds have become very popular in the health food market in the past few years because they’re actually quite good for you, packed with healthy fats, fiber, protein, vitamins and minerals. Usually chia seeds are mixed into yogurt, oatmeal, juice or tea, but this recipe for Chia-Crusted Salmon with Soy Bok Choy uses the seeds as a crispy baked coating, creating a new spin for your family that’s both healthy and flavorful.
by Amy Chaplin, March 18th, 2014
Before you pick out a pasta for dinner tonight, think about what sauce you’re craving. Different pasta shapes lend themselves better to different pasta sauces, and these perfect pairings will ensure the perfect bite.
1. Flat Long Noodles
Think of fettuccine, linguine and tagliatelle as the flat, ribbon-like pastas that pair well with creamy sauces. The surface area of a flatter noodle means that it can stand up to a rich sauce. The wider the noodle, the heartier the sauce. A meaty Bolognese is best for wide pappardelle while an Alfredo pairs perfectly with fettuccine.
by Maria Russo in Food Network Chef, March 18th, 2014
Here is a cake worth adding to your repertoire — it’s super-fast to put together, pleases many dietary requirements (it’s free of gluten and dairy) and can either be dressed up or down depending on how you serve it.
The pureed pear...
by Amy Reiter in Events, News, March 18th, 2014
Michael Symon may be a guru of all things pork, but at the 2014 South Beach Wine & Food Festival, he switched the focus from pig to chicken as he demonstrated to a standing room-only crowd the fundamentals of fried chicken. “If you learn the technique, you can make a thousand dishes,” he said, explaining his philosophy in the kitchen, which surely applies to the batter-fry process of chicken. He offered sun-soaked fans on the beach a how-to for making the crispiest, juiciest fried chicken yet — a set of must-know strategies that will yield consistent results every time. Read on below to learn Michael’s secrets, then after mastering his approach, update the process with your own ideas to accommodate your tastes.
1. “Buy the best chicken that you can afford.” The overall taste of the dish will be affected by the quality of ingredients that you use, and he says of the meat, “If it can be organic, great.”
2. Proper and frequent salting is key to any recipe. Not only does it add bold flavor, but it also acts as a tenderizer. “Make it rain,” he suggests of this crucial seasoning.
3. He opts for “a quick brine” of buttermilk to offer moisture and enhanced taste when making his fried chicken. This process is different from a traditional long brine, which many do to Thanksgiving turkeys, as this will not break down the meat too much.
by Joseph Erdos in Shows, March 17th, 2014
The 2014 NCAA tournament brackets have just been released, and while the sports media is busily parsing the surprises among the selections and seedings — Louisville, last year’s national champ, is ranked only fourth in the Midwest region and Larry Brown’s SMU didn’t even make the cut? — food-focused college hoops fans may be contemplating another question: What should I serve at my March Madness party?
Your guests will dribble — er, drool — over healthy March Madness munchies like Game-Winning “As You Wish” Guacamole (customize the recipe to suit your taste), Crowd-Pleasing Parmesan Chicken Fingers (ultra-simple and great for dipping in tomato sauce), and Olive and Caper Stuffed Cherry Tomatoes. (For more game-day snack ideas and recipes, check out Guy Fieri’s tailgating guide here.)
by Joseph Erdos in Shows, March 17th, 2014
On Worst Cooks in America, 14 recruits have the tremendous opportunity to be mentored by Food Network chefs Anne Burrell and Bobby Flay. They’ve come to Boot Camp with some of the worst skills imaginable, but if they’re able to survive seven weeks of competition without getting eliminated, they might just be named the best of the worst and win $25,000. And their mentor gets bragging rights. This year, Anne is fighting to get back her title after losing to Bobby in Season 4. Every week, one recruit from each team is sent home. This week saw the competition reduced from three to two recruits per team.
FN Dish has the exclusive interviews with the eliminated recruits from the Red Team and the Blue Team.
Find out who went home on the Red Team
by Amy Reiter in Events, News, March 17th, 2014
On Worst Cooks in America, 14 recruits have the opportunity of a lifetime: to be mentored by two renowned chefs, Anne Burrell and Bobby Flay. They arrive at Boot Camp with some of the worst kitchen skills imaginable, but if they’re able to last through seven weeks of competition without getting cut, they get the chance to be named the best of the worst and win $25,000 in prize money. Plus their mentor gets bragging rights — and this year Anne is fighting to win her title back after losing to Bobby last season. Unfortunately, two recruits, one from each team, must be eliminated every week. By the end of this episode, only two recruits from each team go on to next week.
Every Monday night, FN Dish has the exclusive interviews with the eliminated recruits from the Red Team and the Blue Team.
Find out who went home on the Blue Team
The International Association of Culinary Professionals presented its prestigious annual awards, honoring food literature, journalism and digital media in a variety of categories, at a ceremony in Chicago on Saturday.
The 2014 winners of the IACP cookbook awards, which aim to “promote quality and creativity” in culinary writing, include Matt and Ted Lee’s The Lee Bros. Charleston Kitchen (in the American category — get the authors’ recipe for Shrimp and Deviled-Egg Salad Rolls), Jacquy Pfeiffer’s The Art of French Pastry (in the Baking: Savory or Sweet category), Andrew F. Smith’s The Oxford Encyclopedia of Food & Drink in America, Second Edition (Beverage/Reference/Technical) and Los Angeles chef and restaurateur Suzanne Goin’s The A.O.C. Cookbook (Chefs and Restaurants). John McReynolds’ Stone Edge Farm Cookbook was named Book of the Year; it was also honored in the First Book category.
Pastry chef and Institute of Culinary Education creative director Michael Laiskonis was named Culinary Professional of the Year. Biochemist and author Shirley Corriher was presented with an award for Lifetime Achievement. (Try Shirley’s recipes for Homemade Mayonnaise, Chipotle Salt, Juicy Roast Chicken, Marinated Grilled London Broil, and Fresh Green Bean Salad with Basil and Tomatoes.)
Food Network’s own Alton Brown won the Culinary Audio Series award for the Alton Browncast (pictured above). Chopped judge Maneet Chauhan was honored along with Katy Sparks, Alex Raij, Rita Sodi and Kathleen Squires in the E-Cookbook category for the online cookbook series The Journey.
Check out a full list of winners after the jump or click here.