by Guest Blogger in Food Network Chef, Shows, February 8th, 2014
by Healthy Eats, February 8th, 2014
by Katie Lee
A friend of mine, Melanie Dunea, wrote a book called My Last Supper in which she asks chefs what they would want to eat for their last supper. I’ve often thought about what would be on my plate. I love fried chicken, Thanksgiving dinner, spaghetti and meatballs, my Grandma’s baked steak and gravy, and roast chicken and potatoes from this great little restaurant in Paris.
Gosh, my mouth is watering just thinking of all of those choices.
But ultimately, I think I’d go with the humble pizza pie. Not just any pizza, though. I’m not talking the run-of-the-mill, call up the delivery guy and it’s at my door in 30 minutes or less pizza. I’m talking true Neapolitan-style pie: thin, blistery crust that’s both chewy and crispy, just the right amount of fresh mozzarella, dotted like little islands in a sea of bright red tomato sauce, a sprinkle of salty Parmesan, a touch of fresh basil and a drizzle of the finest extra virgin olive oil.
by Rupa Bhattacharya in Drinks, Events, February 7th, 2014
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Cappuccino and latte! Both have their merits: One is a delicious cup of frothy bliss, the other a warm mug of milk-tastic goodness. But which one is the healthier pick? There’s only one way to find out: Ge...
by Virginia Willis in Recipes, February 7th, 2014
It wouldn’t be the Winter Olympics without an inordinate amount of snow. Stay warm and cheer on your team with one of these winning hot drinks from around the world.
Glühwein — German mulled wine (often with a shot of aquavit or brandy added) — is a classic during the holidays and after skiing. Ina’s recipe is a hybrid between mulled wine and mulled cider.
Chai masala is an aromatic Indian drink that usually features cinnamon, ginger and other spices. Try Aarti’s classic recipe.
by Marisa McClellan in Recipes, February 7th, 2014
Why is it that so many comfort food classics start with a chicken in a pot? Chicken and dumplings is quite possibly the best cold-weather comfort food combination — thick, hearty stew married with fluffy, tender dumplings. There are two primary schools of thought when it comes to dumplings: dropped or rolled. Dumplings are essentially biscuits simmered in broth. The broth flavors the dumplings and the flour from the dumplings helps to thicken the stew.
My grandmother’s dumpling recipe was basically her recipe for biscuit dough rolled out and cut into strips. She started with a whole chicken and the entire process took a couple of hours; it was time-consuming. Frankly, when I am in need of comfort food, I often find my patience can wear a bit thin and I’m not into “time-consuming.”
Dumplings can be a bit tricky. It’s easy to wind up with heavy, pastelike dough balls. Ugh. There are recipes out there using canned biscuits, but with these easy-breezy dump-and-stir drop dumplings you can have wholesome, homemade, down-home comfort in a snap — made with ingredients you can pronounce. The secret is using warm milk. The heat expands and sets the flour so that the dumplings don’t as readily absorb the chicken stock in the stew.
by Sally Wadyka, February 7th, 2014
I discovered risotto when I was 27 years old. Before that, my only experience of anything even remotely risotto-like came from a box or involved a can of cream of mushroom soup. For a time, I made it every week as a way to stretch leftovers.
Lately I’ve been trying to eat more whole grains and fewer things that are blindingly white. I thought this meant that I’d need to give up my risotto habit entirely, but I’ve discovered that white rice isn’t the only grain with which one can make a savory pudding that stretches the end of a roast chicken into a brand-new meal.
I’ve tried it with barley, wheat berries and even oat groats, but the grain that has come out on top is definitely farro. Though some people argue about what farro is exactly, most typically believe it’s the whole-grain version of cereal crops known as einkorn, emmer and spelt.
A risotto made with farro won’t be quite as creamy as one made with rice, but it is worth making nonetheless. I really enjoy the sturdiness and texture of the grain. Unlike traditional risottos, this version reheats beautifully (though sadly, that means there’s no need to make risotto cakes).
by Joseph Erdos in Shows, February 7th, 2014
Even if you have no aspirations of becoming your generation’s Julia Child, knowing your way around the kitchen can make cooking easier, faster and more enjoyable. Learning a few key skills can mean the difference between a healthy home-cooked ...
by Rupa Bhattacharya in Events, Recipes, February 6th, 2014
This weekend on Food Network, watch all-new morning episodes from Ree, Trisha, Rachael, Guy, Jeff, Giada and Ina. On The Kitchen, the hosts have great new ideas for using kitchen tools in different ways. Both Trisha and Giada are inspired by chocolate in cooking their recipes. Jeff’s cooking his and hers French sandwiches. And on Guy’s Big Bite, KC from KC and the Sunshine band joins Guy in the kitchen to make mole.
In the evening on Saturday, watch a special Diners, Drive-Ins and Dives, and on Sunday night watch a special all-burger episode of Chopped, plus a new episode of Cutthroat Kitchen where the chefs must cook potato skins without either the flesh or the skin of the potato.
Read more about the shows
by Maria Russo in Food Network Chef, February 6th, 2014
To us, nothing says Olympics like a pie on fire. On Friday, one of the most-epic torch relays in recent memory comes to an end at the opening ceremonies in Sochi, Russia. If you’re feeling inspired to follow along, here’s some food to set alight in the privacy of your own home.
Let’s start simple, with torched desserts. Alton’s Creme Brulee is classic and straightforward; Food Network Kitchen’s Pumpkin Brulee Cheesecake has a bit of a twist.
by Joseph Erdos in Shows, February 6th, 2014
It’s Thursday, and while that means everyone is just one day away from the weekend, it also means it’s time to throw back — to an earlier period in Food Network’s history. Check back on FN Dish every Thursday to find the latest #tbt of your favorite chefs and get a retro look at their earliest days on TV.
While Marcela Valladolid may be one of five fresh faces on the all-new series The Kitchen, she got her start on Food Network as the premiere resource on Mexican cuisine. Born and raised in Tijuana, Mexico, this culinary school-trained chef spent time as a caterer before moving stateside to pursue her first-ever Food Network series, Mexican Made Easy.
Marcela recently told FN Dish that her culinary point of view is “quick, easy, approachable and Mexican at the core,” which is likely why her go-to recipes from Mexican Made Easy have become some of fans’ favorite Mexican dishes. With her relatable explanations and helpful tips, she’s broken down traditional cooking techniques to make them simple for home cooks and has shared recipes for reinvented classics, like Mexico City-Style Tacos, Easiest-Ever Chicken Mole Enchiladas and Shrimp Ceviche.
You’ve watched all season long as eight celebrities have cooked, competed, won and lost on Rachael vs. Guy: Celebrity Cook-Off. Now with just four celebrities remaining, the Season 3 finale, Monday 9|8c, will determine the one who will be named the Rachael vs. Guy champion. On Team Rachael there’s Florence and Penn, and on Team Guy there’s Tiffany and Herschel. Who do you think has what it takes to win it all? FN Dish breaks down the MVPs.
Read more and vote now