by Maria Russo in Shows, February 22nd, 2015
by Maria Russo in Community, February 22nd, 2015
A competition like Cutthroat Kitchen can surely be a transformative undertaking for the chef contestants, as they’re almost always pushed beyond their culinary comfort zones. But their ingredients, too, are often forced to become something they’re usually not in order to satisfy a challenge — that’s where Testing the Sabotages comes in. Before Alton Brown could auction off a test to, say, turn potato chip crumbs into gnocchi, as he did on tonight’s all-new episode, the Cutthroat culinary crew had to attempt the conversion firsthand to make sure it was both possible and fair within the time limits.
Just minutes into starting his test, food stylist Hugo Sanchez struggled to work with the gnocchi dough, and he admitted, “The chips in it are preventing it from binding as a normal dough would. It’s actually turning out to be a bigger deal than I expected.” Nevertheless, he soon managed to roll the dough into a log and lob off bite-size dumplings, and in the spirit of evilicious cooking, he said, “It may not taste like gnocchi, but it’s going to look like gnocchi.” Sure enough, after a quick boil and pan-fry, he served up a simple yet presentable gnocchi offering, though he wondered if chefs could use their imagination to create an even better rendition. “It’s definitely something you can play with,” Hugo noted. “Maybe some bacon, some sour cream — call it a baked potato gnocchi.”
by Maria Russo in Events, February 22nd, 2015
So, you’ve baked the cake and now it’s time to frost it. While you could opt for the traditional white or chocolate variety, a special occasion — or, perhaps, just a chilly snow day — calls for a pop of color. That’s where this week’s Most Popular Pin of the Week comes in.
Thanks to Food Network Magazine’s handy guide to DIY frosting colors, it’s now possible to tint your topping with more than just the usual red, yellow, green and blue dyes. Follow the easy system to know just how many drops of coloring it takes to turn out an entire rainbow of frosting colors, including Orange Soda (bright orange), Bubble Gum (hot pink) and Grasshopper Pie (a cool mint green).
For more baking inspiration, check out Food Network’s Let’s Bake board on Pinterest.
Get the Details: Frost by Numbers: How to Make Frosting Colors from Food Network Magazine
by Amy Reiter in News, February 21st, 2015
On day three of the South Beach Wine & Food Festival, after back-to-back nights of indulgent alfresco feasting and over-the-top burgering, hungry fans wanted more, and for that, they turned to Guy Fieri. The host of Triple D and Guy’s Grocery Games isn’t known for doing anything on a small scale, and last night’s Meatopia: The Q Revolution was no exception, as he hosted this 30-plus-chef extravaganza that for the first time combined The Q, a longtime festival favorite, with Meatopia, a festival all its own, to create an all-new party at South Beach. From sticky ribs and tender pulled pork to hearty rib-eye steaks, moist brisket, and even veal, lamb and chicken hearts, the competing chefs at this all-out meat brawl brought their best bites in the hopes of taking home the Judges’ Choice trophy or the Fan-Favorite Winner guitar.
As Blues Traveler was jamming on stage, the crowds lined up on the beach at each station to sample the dozens of beefy dishes on display last night, and after a few hours of indulging — and, perhaps, the expected meat sweats — Guy proclaimed The Cecil the judges’ pick of the night. Chef JJ Johnson’s BBQ oxtails, bathed in a spicy tamarind sauce, earned him a whopping $1,000 check and a flame-wrapped trophy.
by Maria Russo in Recipes, Shows, February 21st, 2015
You know the old commercial: How many times would you have to lick a lollipop in order to reach the coveted center of a Tootsie Pop? One, two, (crunch) three? Although it ended with the wistful assertion that “the world may never know,” science has finally provided an answer: about 1,000.
Cleverly avoiding the vexing issue of the premature bite, researchers at New York University’s Courant Institute of Mathematical Sciences and Florida State University immersed hard candy in a water current, formulated a theory for how flows cause dissolving and shrinking, and made a few calculations to come up with their lollipop-lick estimate.
by Guest Blogger in Restaurants, February 21st, 2015
Like peanut butter and jelly and mashed potatoes and gravy, spaghetti and meatballs are two parts of a seemingly unbreakable culinary marriage, and in many homes, these Italian superstars are often the shining component of Sunday supper. Geoffrey Zakarian showcased his version of this timeless comfort food, featuring tender rosemary-laced meatballs simmered in a tomato-basil sauce for bold flavor and served with classic spaghetti, on this morning’s all-new episode of The Kitchen. The secret to his moist meatballs is the meat blend he’s chosen: a combination of ground pork and veal, plus pork sausage.
FN Dish wants to know, when you make spaghetti and meatballs at your house, which half of this dish is your favorite? Are you a lover of all things pasta, no matter its shape, or do you prefer the melt-in-your-mouth taste of a meatball cooked just right? Do you prefer to gently twirl the noodles on your fork or slice open the meatball in one fell swoop? Vote in the poll below to tell us whether you prefer the spaghetti or meatballs element of Sunday supper more.
by Maria Russo in Events, February 20th, 2015
By Alia Akkam
A tower of pancakes — hotcakes or flapjacks, if you prefer — glistening under a sheen of sticky syrup is as much a comforting symbol of weekend mornings as the diner’s roving coffee pot. Whether strewn with blueberries, made with tangy sourdough or served in their naked buttermilk state, here are some of the country’s tastiest iterations of the carb-laden breakfast favorite. Check out the full gallery for all 12 wake-up-worthy spots. Read more
by Allison Milam in Recipes, February 20th, 2015
With dozens of flaming-hot grills set up in the sand, hundreds of hungry guests filling the tents and a cool ocean breeze wafting through the air, the scene was set for South Beach Wine & Food Festival‘s most-anticipated event: the ninth annual Burger Bash. In true festival fashion, your favorite Food Network stars, as well as local and national chefs, delivered a whopping 30 burgers in over-the-top form, each piled high with classic and creative toppings. Once again, Burger Bash veteran Rachael Ray was on hand to host the sold-out soiree as familiar faces like Iron Chefs Jose Garces and Masaharu Morimoto came together to cook up signature between-the-bun offerings and judges Geoffrey Zakarian, Katie Lee and Chrissy Teigen, among others, welcomed the meaty challenge of sampling every burger and deciding which reigned supreme.
While the judges dug into their burger offerings, fans, too, were bellying up to chefs’ tasting stands to get their hands on some of the most-craveworthy bites of the night, including Shake Shack’s Roadside Shack, Emily’s Emmy Burger and STK Miami’s lil’ BRGs. Everyone was given one token upon entering the event, and with that came the power to vote for the People’s Choice winner.
After a few hours of indulgent burgering, Rachael, the judges, and the Schweid and Sons team came together to announce the winners, and sure enough, thanks to his fail-proof Bash Burger, Josh Capon of Miami’s Lure Fish Bar earned the Judges’ trophy this year. Capon’s now-infamous patty topped with sweet, savory and welcomingly rich bacon-onion jam has become a good-luck charm of sorts for the chef, as it’s earned him several Burger Bash titles at the New York City Wine & Food Festival, and tonight it clinched his first-ever victory in South Beach. “I’ve always wanted South Beach so bad, baby. So bad,” Capon exclaimed on stage. “Burger Bash forever!”
by Lindsay Damast in Recipes, February 20th, 2015
Feeding a crowd doesn’t need to be a prim and proper affair involving napkin rings and fancy flatware. In fact, easy entertaining is the name of the game, and Ree’s easy chili night menu doles out casual cold-weather comfort for a crowd. Complete with easy sides, a meaty queso and a skillet cookie sundae, this is the chili-night spread you should be tucking into with your crew.
by Marisa McClellan in Recipes, February 20th, 2015
If you’ve ever spent any time scrolling through the feed of photos on Instagram, you’ve probably seen it: a bowl filled with some carefully arranged ingredients (lines, pie charts or concentric circles will do) that seems to be either a meal or an art project. The #breakfastbowl (or #smoothiebowl, depending on whom you ask) is a popular trend amongst food documentarians — and not only because the sometimes Technicolor compilations make for a visual feast.
In a world of DIY frozen yogurt shops and make-your-own-burrito chains (however unhealthy they may turn out to be), customization and variety is key. And the breakfast bowl presents the ultimate way to start your day your way. These morning treats allow you to sample just a little bit of everything, which will make you feel more satisfied and help keep that pre-lunchtime hunger at bay. The recipes below are packed with nutrients and are all under 400 calories a pop.
Most of the time, I cook simply out of basic necessity. I spend a goodly amount of time thinking about food because (like all people) my husband and I need to eat and I prefer that we eat things that are budget-friendly and relatively healthful.
However, sometimes I choose to cook because I’m looking to experience new flavors or I want to recall an experience I had sometime in the past. Food is a far more affordable way to “revisit” a familiar town or region than buying a plane ticket and is decidedly more instantaneous to boot.