If you’re looking for a lamb burger unlike any other this grilling season, with a simplicity that is approachable for any home cook with a gourmet look and with flavor that will keep folks coming back for more, then look no further. Chef and butcher Adam Sappington of The Country Cat Dinner House and Bar in Portland, Ore., is showing FN Dish readers how to spice up their burger recipes with different meats and out-of-the-ordinary toppings, like jam.
Try lamb: Making sure that lamb is the star of this burger, Adam seasons the patty using only salt and pepper. Once grilled to perfection thanks to his step-by-step instructions below, the patty is laid on a buttered bun piled high with creamy Havarti cheese, peppery arugula and Adam’s showstopping Smoked Tomato and Mint Jam — lamb and mint, a match made in heaven. The best part of this jam, besides the flavor, of course, is how home cook-friendly it is. It starts with a can of fire-roasted tomatoes, then all of the ingredients, ginger, paprika, brown and white sugar, salt and pepper, are added to a heavy-bottomed saucepan and cooked to the desired consistency. Once everything is cooked, fresh mint is folded in; the jam can be stored in the refrigerator for up to one week.
Get the recipe
I have long been intimidated by the idea of homemade pasta. I’m entirely comfortable tackling all manner of DIY foods, from jams and pickles to home-cured meats and fish, but there’s just something about pasta dishes that leaves me uneasy.
Recently, though, I decided it was finally time to shake off my pasta resistance and give it a try. It just seemed like a good project to help me push the edges of my culinary comfort zone, which is something I’m always trying to do.
And so I went in search of recipes and tutorials as a guide (isn’t the Internet amazing for that kind of thing?) and came across Giada De Laurentiis’ recipe for Four Cheese Ravioli With Herb Pesto.
It turns out that this is sort of a cheater recipe, in that Giada has you use wonton wrappers for the pasta layer. It was the absolutely perfect starting place for me, however, because it gave me a chance to get comfortable with the folding, wrapping and pinching required in making ravioli. I bet it’d be a good starting place for some of you, too.
Before you start cooking, read these tips
This spinach-like, tart herb is now in season. Pick up a bunch and get cooking!
Although commonly defined as an herb, sorrel is part of the buckwheat family. It was used by the Greeks and Romans to help digestion. It was also wrapped a...
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This weekend on Food Network there are a bunch of must-watch episodes including a behind-the-scenes look at Diners, Drive-Ins and Dives.
Start your Saturday morning with an episode of Giada at Home, where Giada and her aunt Raffy share favorite recipes of Giada’s grandfather Dino. Then in the evening it’s a special 1-hour episode of Diners, Drive-Ins and Dives, offering up an exclusive look at never-before-seen footage of all the antics that didn’t make the regular episode cuts.
On Sunday, watch Guy in the kitchen with Chef Jonathan Waxman as the two cook up an Italian menu that includes a seafood salad and a spring soup. After, on Sandwich King, Jeff meets his match, “the Breakfast King,” and learns to make some unique breakfast sandwiches that he’ll later adapt. In the evening, tune in to see a cosmic-themed episode of Cupcake Wars. Then it’s round 2, battle 1 of the Iron Chef America tournament. And last, watch a new episode of Restaurant: Impossible where Robert must help a family fix their dysfunctional restaurant and relationships.
Read about the shows
Perhaps most often enjoyed alongside strawberries in a flaky pie crust, rhubarb is a seasonal produce commonly available from springtime through early summer. Although it may be thought of as a fruit, rhubarb is in fact a vegetable, boasting long celery-like stalks and large leaves, plus a slightly sour, tart taste. Since it’s naturally stringy and potentially fibrous, most recipes recommend cooking it slowly until it becomes tender and pairing it with something sweet, like sugar or fruit, to offset any bitterness. If you’ve never before cooked with rhubarb, pick up a ruby-colored bunch the next time you’re at the market, and put this fresh favorite to work in classic and creative dishes alike. Check out Food Network’s top-five rhubarb recipes below from some of your favorite chefs, like Ina, Guy and Iron Chef Marc Forgione, for a mix of traditional and deliciously inventive ideas for letting this in-season pick shine.
5. Lemon Bundt Cake With Berry Rhubarb Glaze — A make-ahead dessert that’s ideal for weekend entertaining, this crowd-pleasing cake is laced with fresh lemon juice plus tangy sour cream for moisture, and it is finished with a crimson topping of red berry jam and chopped rhubarb.
4. Rhubarb Compote — The secret to making this springtime recipe quickly and easily is letting the microwave do the work for you; after just a few minutes, the rhubarb will have broken down and become soft, ready for a topping of ice cream and crispy cinnamon-scented cereal.
Get the top three recipes
In front of the judges’ table on Chopped
is a scary place for any contestant to be standing, especially when they’re waiting to hear the criticism from the judges. Some judges are kind in their assessments whereas others aren’t afraid to speak the honest truth no matter how blunt it sounds. But which judge is the most intimidating, the scariest?
FN Dish caught up with a bunch of Food Network stars, including Alton Brown, Bobby Flay, Michael Symon, Anne Burrell and the Neelys, as well as the judges themselves, among other famous faces, to ask the question, “Which Chopped judge are you most scared of?” Watch the video above to hear which judge came out on top as the scariest.
Who’s your scariest judge?
Rum and coke is a thing of the past. Instead, you’ll find bars offering up a menu of exotic cocktails created from high-quality booze and fresh ingredients. I had the opportunity to speak with the bar manager Sarah Boisjoli from Beauty and Ess...
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Michael Symon was the first Iron Chef I ever encountered in person. And I am delighted to say that, during the last three years, I have had the opportunity to hear his all-too-famous laugh on many more occasions, both as a co-judge on The Next Iron Chef as well as when I am lucky enough to judge his battles in Kitchen Stadium.
Just before he entered into battle against his fellow Iron Chefs, I took the chance to catch up with one of my favorite Food Network chums and demand answers to the following questions.
You once told me that you feared only “My wife, my mother and God — not necessarily in that order.” But is there any chef that you would hate to come up against in Kitchen Stadium?
MS: Not really. That’s not because I don’t think there are any chefs out there that are better than me, but because I live for competition and the battles in Kitchen Stadium. So win or lose, there is no one I’d be afraid to go up against.
Just a few weeks after wrapping up the 2013 South Beach Wine & Food Festival, Food Network chefs are already preparing for this fall’s New York City Wine & Food Festival, the sixth-annual celebration of all things culinary and beverage in the heart of Manhattan. For four days in October (October 17-20), the city will welcome your favorite television stars, plus restaurateurs, professional chefs and master mixologists from across the country, as they lead hands-on classes, elegant dinners, casual tastings and late-night bashes alike.
This morning, New York Magazine‘s Grub Street announced the lineup of events, and just like in years past, the 2013 festival will be jam-packed with parties to please every food fan. Before tickets go on sale next month, get an insider’s look at where your favorite stars will be cooking, eating and drinking at the festival, then start planning your weekend for the chance to meet and mingle with them.
Get the schedule of events
We dig it on our pizza, require it on our burgers and have even been known to melt it on our fries. It’s cheese, the well-loved ingredient that gets a whole lot richer when things are heated up. In these side dishes, cheese isn’t simply an afterthought to be dashed on top. It’s an integral part, giving things a creamy, rich edge in all the right ways. Tune into our roster of cheesy, decadent sides — each recipe is complete with a good showing of spring vegetables.
Due to Arborio rice’s natural starch content, risotto on its own has a creamy quality. But, according to Ina Garten, you simply can’t have risotto without the Parmesan. Her veggie-packed Spring Green Risotto comes together with freshly grated Parm and smooth, rich mascarpone. In the spirit of spring, Ellie Krieger’s Garden Risotto has a garden variety, with peas, asparagus and baby spinach.
Think of Food Network Magazine’s Spring Shells and Cheese (pictured above) as a grown-up mac and cheese — with its mature fix of veggies, too. Zucchini gives it a nice crunch, while spinach slides in for some good green. Or unload a batch of spring peas into this creamy Four Cheese Pasta With Peas and Ham by Food Network Magazine.
Get more cheesy spring side recipes from friends and family