Meatballs are crowd-pleasers, whether it’s just you and your kids or a group of your besties. They can be shaped small and served with toothpicks as a fun appetizer, or made larger...
Miami in February — it doesn’t get much better than that. For four sunny days, Food Network and Cooking Channel personalities traveled from far and wide for a cause: to raise money for FIU’s Chaplin School of Hospitality and Tourism Management. Now in its eleventh year, this has been the focus of the South Beach Wine & Food Festival, which brings together the best of the best and celebrates food and drink in its finest forms: barbecue, burgers, desserts, wine and so much more.
We caught up with Alex, Bobby, Michael, Guy, Sunny, Jeff, Marc, Geoffrey, Melissa, Anne and Nadia G. to talk about the festival, the events they were participating in and we even caught them doing a little smack-talking.
Though it’s a timeless vegetarian combination, soup-and-salad lunches and dinners do not have to be basic, boring meals featuring predictable dishes. Food Network Magazine puts a twist on traditional favorites using vibrant, in-season ingredients, fragrant herbs and spices and bold textures to ensure its soup and salad recipes are anything but ordinary.
Filled with good-for-you vegetables, each hearty bowl of Food Network Magazine’s Slow-Cooker Sweet Potato and Lentil Soup (pictured above) is bursting with the warm flavor of curry powder, subtle notes of ginger and plenty of fresh sweet potatoes, carrots, celery and leeks. Before serving, squeeze fresh lemon juice on top of the soup to lighten it and add a bit of refreshing citrus.
What’s more important, what you eat or how much you eat? Dietitians are often asked this question: Are all calories created equal?
Yes, calories are calories whether they come from ca...
This week’s ingredient was certainly not the most unusual to ever appear in Kitchen Stadium, but that doesn’t mean that the task of impressing the judges was any easier for the Iron Chef and the challenger. In fact, such a well-known ingredient can often be tougher than a more exotic one as the chefs will have to be even more creative to avoid producing dishes that everyone has seen before.
Despite its familiarity, it’s well worth having a look at the history of the humble sausage to see where it originated and how it is used in the cuisines of the world.
What is sausage?
By definition, a sausage is made of ground meat, most often pork and beef, that has been mixed with salt, fat, herbs and spices. It is either sold in bulk or encased in tubes made of natural or synthetic materials. This sausage is then either cooked from fresh or cured to preserve the meat to be eaten later.
Admit it — you don’t drink tequila because of that one regretful run-in in college. You remember it: Shots were slammed, the room seemed to crater, porcelain was embraced, and the next day your head endured a piñata pounding.
So I understand your hesitation. But please hear me out: Today’s high-quality, nuanced, “sipping” tequilas are a world away from the syrupy firewater that you used to hide from your RA, who, it turns out, had his own stash of the stuff.
In fact, I’m so into fine tequila that I discussed it at my seminar with Food Network’s very own Marcela Valladolid at the South Beach Food Network Wine & Food Festival today. Whether you attended the seminar, or just read on, I aim to make you a convert, too, by dispelling these tequila myths:
1. All tequila is heavy and sweet: Not so. The “blanco” or “silver” category of tequila is clear and pure tasting. Citrusy and herbal, good blancos are like a high-alcohol Sauvignon Blanc — perfect as an appetite or joy-stoker.
If fans are looking for a chance to enjoy a glass of wine (hint, how about Food Network’s entwine) and meet some of their favorite Food Network and Cooking Channel stars, The Best Thing I Ever Ate at the South Beach Wine & Food Festival is for them. It’s one of the few events where the stars don’t have to cook. Instead, the chefs showcase a dish from one of their favorite restaurants in Miami or New York and a band keeps the crowd dancing until 2 am — that’s right, this is a late-night party.
Since I was at this event so late at night, I had to ask, “What’s the best midnight munchie you’ve ever had?” Some of the answers left me speechless (watch the video above for real-time reactions):
Alex Guarnaschelli: “It’s a toss-up between a super-spicy fish taco, a hot dog with deep-fried bacon on it or a whole cake of any flavor — but it would have to be layered.”
“Burger Bash is where it’s at,” Michael Symon said as we started our interview. It’s arguably the most sought after-ticket at the South Beach Wine and Food Festival, drawing in crowds by the hundreds. Food writers, bloggers and burger enthusiasts travel from far and wide to watch their favorite chefs vie for the title of Best Burger. (And eat them, of course.)
Last year, event sponsors Allen Brothers provided each of the 26 vendors with meat; this year, they increased that number to 32 — that’s right, 32 burgers (see the full list here).
There are three awards to be had for the night: People’s Choice, Judges’ Favorite and the Heinz Best-Dressed Burger Award. While they are all coveted, there is one in particular that each chef has their eye on: The People’s Choice — the award where the guests get to choose their favorite. How do they vote? As you enter the tent, everyone receives one token. Next to each of the chefs’ booths is a box. Once you pick a favorite burger, you drop your token into the box.
For a long time, I was that person awkwardly standing in the middle of a supermarket aisle staring at the myriad of cereals wondering which was right for me. But the reality is the Nutrition Facts label on the back of each box provides me with all t...