by FN Dish Editor in Events, May 18th, 2011
by FN Dish Editor in Recipes, May 18th, 2011
Dinner In The Dark, an impromptu dinner series designed to stimulate diners’ palates by offering no clues to the menu or who will be cooking, is hosting a special edition dinner to honor Matthew Finkel. Matthew passed away on December 29, 2010 in a car accident at the age of 22 — he was an amazing individual and a talent in the kitchen, who at a very young age became a part of Food Network’s family. This event, which features over 15 chefs offering small bites, will help the Matthew Finkel Scholarship Fund. The Fund is dedicated to helping culinary students with extreme financial need, who are attending the Culinary Institute of America.
“In evaluating all the candidates in conjunction with the CIA for the scholarship, Matthew Finkel definitely stood out in the crowd,” says Bruce Seidel, Senior Vice President of Programming.
“He was an amazing individual full of compassion, passion and the type of person who took care of everyone around him while he sacrificed for all. Matthew touched our hearts with the way he helped others, so the team at Food Network wanted to graciously help him and awarded Matthew our scholarship.”
Price is $40.00 per person, all inclusive. The dinner also offers great raffle drawing prizes including two VIP tickets to a filming of Iron Chef America.
Purchase tickets here for the May 23 event in Cleveland, Ohio.
Learn more about Matthew’s life after the jump »
by J.M. Hirsch in News, May 17th, 2011
This is not your average brownie and yes, you can start drooling now.
A crust of butter, sugar and graham cracker is pressed evenly over the bottom of the pan than baked to golden perfection. Next, a thick, fudgy brownie batter gets poured on top and baked just until a toothpick comes out mostly clean. At that point, large marshmallows are added to the top of the dessert and put under the broiler under slightly melted.
Three different layers form three scrumptious textures.
Tip: While dinner is cooking, bake these showstoppers. By the time you’ve finished eating and washed the dishes, these brownies will have cooled down and be ready to eat.
Get the recipe: S’more Brownies
Browse more of Food Network’s brownie recipes.
by FN Dish Editor in Food Network Chef, May 17th, 2011
Pop quiz time!
How do you make “petit four” plural?
When making pesto, do you add “pine nuts” or “pinenuts”?
And which is correct: bok choy, bok choi, pak choi or pak choy?
These are the questions I tend to spend too much time geeking out over. But then, as food editor for the world’s largest news organization, that’s part of the job. Especially recently, as we geared up for the release of the 2011 edition of “The Associated Press Stylebook.”
Unless you’ve done time in the news trenches, you may not be too familiar with the book. It’s basically an all-purpose spelling, grammar and formatting guide for journalists. We’ve been producing regularly updated editions of the book since 1953.
But the cool part is that this year we created our first standalone section of the book dedicated to food writing. In it, we cover the basics of recipe writing, as well as the proper spelling, capitalization and use of more than 400 common (and sometimes complicated) food terms.
by FN Dish Editor in Recipes, May 17th, 2011
The Monterey Bay Aquarium will host a Cooking for Solutions celebration May 20-22, featuring great chefs, gourmet cuisine and fine wines. On Saturday May 21, the event will feature presentations from Alton Brown and Robert Irvine, highlighting the use of sustainable seafood while saving the oceans and helping home cooks discover new and delicious ways to serve seafood dishes. Visit Montereybayaquarium.org for details and ticket prices.
On May 22, Montage Laguna Beach will host Share Our Strength’s Taste of the Nation event. Share Our Strength is a charity that hopes to eliminate childhood hunger in our country and 100% of ticket sales go to the cause. Scott Conant of 24 Hour Restaurant Battle is one of the participating chefs this year and a VIP ticket offers a chance to meet him, along with other chefs while enjoying food, wine and specialty cocktails. Visit Taste.strength.org for information on this and other events across the country.
Paula Deen launches a line of home accessories »
by FN Dish Editor in Food Network Chef, Shows, May 16th, 2011
Meet your new go-to staple for hearty family and entertaining dinners that come together in under 40 minutes. Bow-tie pasta is tossed with tomatoes, basil, escarole and zucchini, than baked until a combination of fontina and Parmesan cheeses have melted.
Get the recipe: Baked Farfalle With Escarole and Zucchini
Browse more of Food Network’s pasta recipes.
by FN Dish Editor in Recipes, May 16th, 2011
Food Network has something to celebrate — actually, it has 11 things to celebrate. The 38th Annual Daytime Entertainment Emmy Award Nominations have been announced and include several Food Network shows and hosts:
- Giada at Home is also nominated for three: Directing, Camera Editing and Technical Direction.
The awards will be broadcast on CBS from Las Vegas on June 19.
The Food Network Fans are constantly looking for info and sharing links on where we can find favorite stars, discuss favorite shows, visit a book signing, or see an appearance in other venues. We invite you to stop by and visit at FoodNetworkFans.com
by FN Dish Editor in Food Network Chef, Shows, May 13th, 2011
Tired of plain ol’ mustard and ketchup? Take your hot dog beyond sauerkraut and relish with Food Network Magazine’s 30 days of hot dogs. Whisk your family away with a Chicago-inspired hot dog topped with dill pickles, cucumber spears, sliced tomatoes, sweet pickle relish, pickled peppers, diced onion and yellow mustard. Or get rid of the bun altogether and swap it for flour tortillas: Top with shredded cheddar, lettuce, salsa and sour cream for a taco-inspired dinner.
Get the recipes: 30 Hot Dog Topping Ideas
Visit Grilling Central for more hot dog ideas, tips and recipes.
by Maria Russo in News, Recipes, May 13th, 2011
First it was Eva Longoria, now Marcela kicks up her Saturday morning show, Mexican Made Easy, with Spike Mendelsohn, chef and owner of Good Stuff Eatery in DC, as well as a contestant on the upcoming season of The Next Iron Chef.
With help and inspiration from Spike, the dynamic duo joins forces to cook up several “American Classics a la Mexicana.” They’ll start with one of his specialties — a burger — but with a Mexican twist that will make your mouth water. Later, they’ll indulge in Mexican Coffee Milkshakes, Cilantro French Fries and finally, end with a Dulce de Leche Banana Cream Pie. Watch Eater’s exclusive clip for a sneak peek of tomorrow’s show.
Tune in: Saturday at 9:30 a.m. Eastern/8:30 a.m. Central
by FN Dish Editor in Recipes, May 13th, 2011
You’ve seen Guy’s Weird Spaghetti and Giada’s Baked Macaroni and Cheese Cupcakes. Let us now introduce you to a few more unexpected oddities, this time, those on a stick. From salad and tortellini to French toast and mozzarella, the possibilities of food on a skewer are simply endless. Check out our fun and easy recipes for breakfast, lunch and dinner that can be stuck on and bit off with ease.
Who says you have to eat salad with a fork? Food Network’s unique recipe for Salad on a Stick (pictured above) is the ultimate way to have fun with your food. Iceberg lettuce, cherry tomatoes, cucumber and carrot slices are layered high and drizzled with a creamy blue cheese dressing.
Serve your kids cool French Toast Kebobs from Food.com and they’ll actually want to eat breakfast before school. Cubes of baked bread are stacked high on a stick in between layers of fresh berries and bananas. Dunked in warm maple syrup, these kebobs are a sweet morning treat.
This weekend, grab your rolling pin and make this seasonal pie filled with sweet strawberries and tart rhubarb — it’ll transport you back to your grandmother’s kitchen.
Get the recipe: Grandma’s Strawberry-Rhubarb Pie
Browse more of Food Network’s springtime recipes.