by Aarti Sequeira, July 1st, 2012
by Sara Levine in Shows, July 1st, 2012
Aarti Sequeira won Food Network Star season 6 and expanded her popular blog into a cooking show, Aarti Party (catch it on Food Network, Sundays at 7:30am/6:30c). As a Star veteran watching from her couch at home, Aarti shares her insider’s take on...
by Maria Russo in Holidays, Recipes, July 1st, 2012
At James Beach in Venice, Calif., owners James Evans and Daniel Samakow called in Anne Burrell to find a new executive chef for their modern comfort food spot. Anne brought in four candidates, and after two grueling challenges and exhausting nights of service, James and Daniel extended an offer to Vincent Walker.
Vincent, a three-time cancer survivor, impressed the owners and Anne with his determination and delicious food. “This kid is a fighter,” Anne said. “He’s ready to resume his dream of becoming an executive chef.” Several weeks after the show was filmed, we checked in with the owners to see how Vincent is doing in his new job.
Right after Chef Wanted was filmed, Vincent got married. “We gave him time to wed and leave his prior position,” the owners explain. “He has been meeting with us throughout, but has officially started this week.”
The owners are thrilled that James Beach is having a record year in terms of sales, and they only expect things to get better: “Summer , our busy season, is right around the corner, and with the new chef and the show, we expect it to be off the charts.”
by Dana Angelo White, July 1st, 2012
This Fourth of July, whether you’re throwing a backyard barbecue, hosting a neighborhood get-together or simply watching fireworks with family, celebrate all things red, white and blue with a collection of our best Independence Day eats and drinks. Food Network’s menu of party-ready recipes, including juicy grilled pork, succulent fried chicken, patriotic cake and more, will help you prepare a star-filled spread in no time. Check out Food Network’s top Fourth of July recipes below, then tell us what your favorite all-American dishes are.
5. Grilled Pork Tenderloin With Corn on the Cob – To prepare Food Network Magazine‘s hearty plate (pictured above), marinate lean pork tenderloins in a cumin-garlic mixture, then grill them over medium-high heat and serve with a sweet and tangy brown sugar-ketchup sauce and fresh summer corn.
4. Classic Fried Chicken – With crispy, golden-brown skin and tender, moist meat, this buttermilk-soaked chicken is a no-fail cookout dish.
Get the top three recipes
by Toby Amidor, June 30th, 2012
Potatoes are loaded with nutrients including fiber, vitamin C and potassium – they’re also free of fat and cholesterol. No matter which recipe you choose, potatoes are often accompanied by good-for-you veggies and herbs like c...
by Sara Levine, June 29th, 2012
For years my culinary students have told me how much they love shrimp. They’re pretty surprised when I tell them that these crustaceans are not only delicious, but good for you too! Here’s why we love shrimp and how you can too.
by Maria Russo in Holidays, Recipes, June 29th, 2012
With just three weeks to go until a Star winner is crowned, Bob and Susie have some big decisions ahead — but they also want to know what YOU think. After all, they want the new Star to be someone who you’re eager to watch every week, someon...
by Sarah De Heer in Behind the Scenes, Drinks, June 29th, 2012
This summer, Food Network’s Grilling Central is packed with recipes for the entire family’s taste buds, boasting the best in burgers, dogs, chicken and more all season long. But with so many recipes, where do you start? Each Friday, FN Dish is giving you a complete menu that is stress-free, and this weekend’s spread is fit for an Independence Day celebration.
The Fourth of July falls right in the middle of the week this year and while you may not be able to party like it’s 1776 on a Wednesday, you can surely do so this weekend. Food Network Magazine’s Philly Dogs (pictured above) are inspired by the City of Brotherly Love’s famous cheese steak, and they take just 10 minutes to put together. Nestle a grilled, snappy hot dog on a chewy hoagie roll and add sweet peppers and onions and a drizzle of cheese sauce to create a backyard version of the Philadelphia classic.
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by Jason Machowsky, June 29th, 2012
Last year, Food Network made the exciting announcement that it was partnering with Wente Vineyards to unveil entwine, a portfolio of California wines intended to inspire food lovers to dive into the vast and sometimes overwhelming world of wine with ease. The four varietals fans can get their hands on now include Pinot Grigio, Chardonnay, Merlot and Cabernet Sauvignon.
Earlier this month, Executive Chef Rob Bleifer and Culinary Writer Rupa Bhattacharya from Food Network Kitchens traveled to California to visit fifth generation winemaker Karl Wente from Wente Vineyards to conduct a blending session for the newest bottles of Pinot Grigio and Chardonnay. While I’m surrounded by food all day long, I was curious to learn more about the winemaking process, so we asked Karl and Rupa to break down several of the basics.
by Marisa McClellan in Recipes, June 29th, 2012
How many times do you hear people say, “I need to eat healthier” or, “I would eat better but . . . (insert excuse or justification here, such as schedule, demands, kids, being tired, etc.)? You can have the best intentions in the world, but in...
My parents are avid vegetable and herb gardeners. My dad is responsible for digging, planting and watering, while my mom tackles the harvesting, cooking and preserving. It’s a fairly equitable division of labor for most of the season. The only time my mom complains about her end of the bargain is when the garden begins belching forth many pounds of zucchini, yellow crookneck squash and flying saucer-shaped pattypans.
Whether you’re a home gardener, CSA member or a regular farmers’ market shopper, keeping up with the flow of summer squash during its high season can easily become a full-time cooking job. I find that I am constantly looking for ways to cook it down, use it up and transform it from a rapidly reproducing raw ingredient into breakfast, lunch and dinner options.
To that end, I grate it into baked goods, cook it down into sandwich spreads and puree it into soup with tomatoes, eggplant, onions and plenty of Parmesan cheese. I also like to grill or roast it into submission and then toss it into pasta salads. Topped with a bit of cold chicken or crumbled feta, it makes for an easy dinner or potluck contribution.
Before you heat your pasta water, read these tips