Bringing Up Baby — Simple Scratch Cooking

by in Family, February 21st, 2012

three bean and beef chili
The early days of becoming a new parent felt like a blur. Life was on fast-forward, and faced with sleep deprivation, well, it’s no wonder my memories are far from vivid regarding that “breaking in” period. What I do clearly remember, though, is that by the end of the first month, I craved a home-cooked meal. No kidding — my husband and I ate takeout for the first four weeks as Mom and Dad.

Even ordering the healthiest to-go meals took its toll on me mentally. I missed the scent of onions browning in a skillet and marinara sauce bubbling away on the stovetop. By the time our second daughter was born five years later, I had a better idea of what to expect and easily jumped back into my normal cooking routines.

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Join Us at the South Beach Wine and Food Festival

by in Events, February 21st, 2012

south beach wine and food festivalLeave the winter chill behind and take a trip to the tropics (literally) at the South Beach Wine & Food Festival. We’ll be at the festival all weekend long chowing down on grub with Food Network stars Rachael Ray, Robert Irvine, Bobby Flay, The Neelys, Michael Symon, Paula Deen and more.

Want to join us? You can find our editors covering the following events throughout the four-day festival.

Tune into FN Dish for our coverage all weekend long.

Creole Shrimp Skewers for Mardi Gras — Simple Soirées

by in Holidays, Recipes, February 20th, 2012

creole shrimp skewers
Mardi Gras is the perfect excuse for a party, and not just any party — a New Orleans-themed party. I don’t know if you’ve been to New Orleans (NOLA for short), but let me tell you this: Those people know how to party. I was there last year for a quick week and even this California girl had a hard time keeping up with the nightlife. That aside, you can’t forget the amazing Cajun and Creole food on every corner and the unforgettable cocktail scene with live music that pours into the streets at night. If you can’t head down south for Mardi Gras this year, re-create a NOLA-inspired appetizer for Fat Tuesday.

And who better to take inspiration from than the king of NOLA himself, Emeril.

This Mardi Gras Jambalaya from Emeril is one of my all-time favorites. I’ll make this for a big dinner party any day, but I wanted to turn it into an appetizer so it would be easy to eat — people can grab a bite and run back to the dance floor.

Get Gaby’s Creole Shrimp Skewer recipe »

Paiche — Iron Chef Ingredients

by in Shows, February 20th, 2012

iron chef america secret ingredient paiche
Kitchen Stadium is a surprising place.

When the Iron Chefs face off against their challengers, you are never quite sure what they are going to come up with. In fact, I’m positive, neither are they.

The biggest surprise of all, of course, is the Chairman’s secret ingredient. Some of the foods revealed are very familiar, but many are unusual (some of the judges may say cruel and unusual), and I have heard many a battle-hardened chef whimper when the altar rises to reveal an exotic ingredient that has never graced their chopping boards before.

But that’s what being an Iron Chef is all about, and one thing is for certain: The Chairman’s challenges are not going to get any easier. He is continually searching far and wide for ingredients that will really test the mettle of the Iron Chefs and those who dare to challenge them.

For the upcoming season of Iron Chef America, I am delighted to announce that the good folks at Food Network have asked me if I would put together a series of guides showcasing the delights the Chairman has in store for the contestants.

What is paiche? »

Dressed-Up Pastas — Meatless Monday

by in Recipes, February 20th, 2012


A guaranteed family favorite, pasta is an easy, economical meal that feeds a crowd. Tonight, instead of resorting to traditional spaghetti with simple tomato sauce, try experimenting with oddly shaped noodles, such as orecchiette, and new, creative sauce ingredients, like panko and broccoli rabe, that will add exciting, flavorful flair to your pasta bowl. Find a few of our favorite dressed-up pasta recipes below, each meatless and ready to eat in less than 40 minutes.

Celebrate in-season cauliflower by cooking up Food Network Magazine’s veggie-packed Cauliflower-Onion Linguine (pictured above), made with sweet fried onions, creamy Parmesan cheese and a sprinkling of red pepper flakes for a touch of heat. Crunchy pine nuts and crispy panko breadcrumbs add texture to this hearty bowl.

More dressed-up pasta recipes

Around the World in Meatballs — Worst Cooks in America

by in Shows, February 20th, 2012

Sherrill Moss Solomon
The second episode of Worst Cooks in America had the remaining 14 recruits thinking international — that is, making meatballs from Sweden, India, Lebanon, France, Spain, Greece and Morocco. For their demos, the teams watched as Bobby took on a Mexican Meatball With Red Chile Tomato Sauce and Queso Fresco, while Anne took on an Italian meatball called Polpettini.

So what is the difference in these meatballs?

Buffet Dos and Don’ts

by in Uncategorized, February 20th, 2012
all-you-can-eat buffet

Don't feel pressured to eat all you can at an all-you-can-eat buffet.

Tired of rolling home after an all-you-can-eat buffet? Use our tips to keep your waistline in check when you visit a buffet or salad bar.

DON’T: Skip all your meals and arri...

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What to Watch: Marcus Samuelsson’s Savoring Harlem

by in Shows, February 20th, 2012

savoring harlem
Join Next Iron Chef competitor Marcus Samuelsson as he explores the food revolution in Harlem. In this Food Network special, Savoring Harlem showcases the food culture of restaurants like Marcus’ Red Rooster and long-time staples like Sylvia’s. As the neighborhood continues to change and thrive, cuisine from around the world makes Harlem a vibrant food destination. French, Ethiopian, Spanish — there are new restaurants and green markets popping up on every corner.

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