Team Bobby Falls to Three

by , June 5th, 2012

When it came down to Eric Lee and Ippy Aiona in the Producers’ Challenge, Bob and Susie said it was one of the toughest decisions they’d ever faced in eight seasons of Star. Both talented chefs consistently impressed everyone with their food, but struggled to find a sweet spot on camera. In the end, Team Bobby’s Eric was the one to say goodbye.

Eric left the pitch room with the same humble, gracious attitude he maintained throughout the competition. “I just want to thank you for the opportunity to work with Bobby,” he told the judges. “It is just incredible how great of a mentor he is.” Bobby, in turn, had high praise for his mentee: “Eric may be the best cook in the entire competition.”

Hear more from Bobby, Susie and Eric in his exclusive exit interview. Do you think Eric deserved to go home?

Read more

Reinvented: Grilled Wings 5 Ways for Father’s Day

by in Holidays, Recipes, June 5th, 2012

grilled wings 5 waysgrilled wings 5 ways
Here in Food Network Kitchens, we love simple, classic recipes. We are also paid to think about food all day. So we’ve taken classic foods and drinks and reimagined them into three, four or five different ways. No standard recipes here, just the occasional technique and pictures. Think of it as a picture recipe.

We love grilled wings. Spicy, sweet, salty: No matter which wing you choose, you’ll make Dad happy this Father’s Day. I can’t help but love the classic Buffalo hot wing, so that one was my favorite.

First, start with the classic

Haddock — Iron Chef America Ingredients

by in Shows, June 4th, 2012

iron chef america battle haddock
If you were to enter any fish and chip shop in North England and request anything but haddock for your deep-fried delight, the servers would look at you as if you were an alien from outer space.

I would have to agree that this beautifully firm and flaky white-fish makes the absolute best fish and chips you will ever eat. But, haddock is so much more versatile than just being deep-fried and, as I hope you discovered from watching the Iron Chef and his challenger on “Battle Haddock,” it makes a delicious and sustainable alternative to cod.

What is haddock?

Haddock is a firm-fleshed white-fish that can be found in both the European and North American waters of the North Atlantic. The adult fish can grow to around 3.6 feet in length and migrates each year from shallow waters in the summer to colder, deeper waters in the winter.

Overfishing meant that haddock stocks became severely depleted in the late 1980s and early 1990s. Fortunately, this fish reproduces very rapidly, with the female of the species laying an astonishing 3 million eggs a year. This fact, added to strict fishing quotas and more sustainable forms of fishing, means that haddock is now off the danger list and ready for your table.

Read more

Spinach and Feta Frittata — Meatless Monday

by in Recipes, June 4th, 2012


Ready to enjoy in mere minutes, eggs are a go-to meatless meal option that are as versatile as they are easy to prepare. Though a quick scramble or plate of sunny-side up beauties are classic breakfast options, frittatas are hearty enough to be served as lunch or dinner dishes, too. Much like an omelet, frittatas are made by whisking eggs and are cooked with fresh vegetables, creamy cheeses, herbs and more, but there’s no flipping or folding required.

Food Network Magazine’s frittata (pictured above) boasts a healthful combination of baby spinach, whole-wheat breadcrumbs and tangy feta cheese, and is best finished with a side of just-roasted red pepper. Be sure to cook the frittata in an ovenproof skillet, since it needs to bake for just 15 minutes until golden brown and set on top.

Served with juicy plum tomatoes, nutty Parmesan cheese and fresh cilantro, Bobby’s light but filling Frisee Salad With Roasted Garlic Dressing is a simple accompaniment to the fluffy frittata.

Get the recipe: Spinach and Feta Frittata

Meatless Monday, an international movement, encourages people everywhere to cut meat one day a week for personal and planetary health. Browse more Meatless Monday recipes.

Market Watch: Spring Broccoli

by , June 3rd, 2012

spring broccoli
Broccoli is usually found later in the summer, some varieties of this vitamin-packed veggie can be found the markets now.

Bright green and full of goodness, one cup dishes up 30 calories, 2 grams of fiber, 3 grams of protein and more than a day̵...

Read more