To us, nothing says Olympics like a pie on fire. On Friday, one of the most-epic torch relays in recent memory comes to an end at the opening ceremonies in Sochi, Russia. If you’re feeling inspired to follow along, here’s some food to set alight in the privacy of your own home.
It’s Thursday, and while that means everyone is just one day away from the weekend, it also means it’s time to throw back — to an earlier period in Food Network’s history. Check back on FN Dish every Thursday to find the latest #tbt of your favorite chefs and get a retro look at their earliest days on TV.
While Marcela Valladolid may be one of five fresh faces on the all-new series The Kitchen, she got her start on Food Network as the premiere resource on Mexican cuisine. Born and raised in Tijuana, Mexico, this culinary school-trained chef spent time as a caterer before moving stateside to pursue her first-ever Food Network series, Mexican Made Easy.
Marcela recently told FN Dish that her culinary point of view is “quick, easy, approachable and Mexican at the core,” which is likely why her go-to recipes from Mexican Made Easy have become some of fans’ favorite Mexican dishes. With her relatable explanations and helpful tips, she’s broken down traditional cooking techniques to make them simple for home cooks and has shared recipes for reinvented classics, like Mexico City-Style Tacos, Easiest-Ever Chicken Mole Enchiladas and Shrimp Ceviche.
You’ve watched all season long as eight celebrities have cooked, competed, won and lost on Rachael vs. Guy: Celebrity Cook-Off. Now with just four celebrities remaining, the Season 3 finale, Monday 9|8c, will determine the one who will be named the Rachael vs. Guy champion. On Team Rachael there’s Florence and Penn, and on Team Guy there’s Tiffany and Herschel. Who do you think has what it takes to win it all? FN Dish breaks down the MVPs.
Chicken got its crown as the darling of the dinner table for a reason. It’s lean, versatile and easy to cook, and it also lays the foundation for some of our favorite comforting recipes. Your mother’s chicken noodle fixes you up like nothing over the counter ever could, and a spicy Slow-Cooker Chicken Chili proves that comfort foods don’t have to be dull. Whether you’re cutting into a full chicken, nibbling it by the wing or taking in tender shreds with a spoon, these comforting chicken recipes are stick-to-your-ribs good.
This time, what’s comforting is what’s crunchy. Pat and Gina’s Oven-Fried Chicken skips the deep-fry dunk for a lighter dose of home-cooked goodness — without forsaking that vital crispy exterior. For another oven-baked main, Ina’s bright Lemon Chicken Breasts are boneless, but she keeps the skin intact for added flavor.
When it comes to comfort, a big bowl of soup is the name of the game. For some, a steaming bowl of Matzo Ball Soup or Ree’s Chicken and Noodles is a weekly necessity. For others, Southern-style recipes like Sunny’s Easy Chicken and Dumplings bring it all home.
Stale bakeries are no more when Kerry Vincent comes in and works her expertise in Food Network’s new series Save My Bakery, premiering March 19 8|7c. With years of professional experience to call upon, Kerry revives bakeries’ selections of sweets as well as their sliding sales. Kerry’s mission is to reinvigorate local bakeries and put them back on the neighborhood radar. At the same time, she mends strained relationships that often are at the center of these failing businesses. As a master sugar artist and cake designer, and an inductee in the International Cake Exploration Societé Hall of Fame and the Dessert Professional Hall of Fame, there’s no better person for the job. Food Network fans may also remember Kerry from Food Network Challenge, where she served as head judge.
The question has been asked many times: What would you eat for your last meal? Food Network decided to ask some of the most-interesting people around the world this very query. If you really sit down and think about it, it’s not so easy to answer.
Click play on the video above to watch Aras Baskauskas, winner of Survivor: Panama and a contestant on Survivor: Blood vs. Water, tell Food Network about his choice for “one last bite on Earth” and the story behind it. Prepare to drool.
They would be, however, first-time restaurant owners, so they looked to Keith for help in finding a prime location that would offer them the expanded real estate for customer service they so desperately craved, plus room to bottle and distribute their products — fresh juices and raw foods among them. After scouring several Austin properties, some with asking prices well within their $350,000 budget as well as some that were over budget, the husband-and-wife clients opted to pursue a space that was once home to a music store. Although this location had not previously been set up as a restaurant, it promised a whopping 3,300 square feet of space and came with what Keith called a “monument sign” out front, which would go a long way in helping Joanie and Cary promote their restaurant.
FN Dish caught up with Joanie a few months after filming the show to find out how their business is progressing, and to learn more about her and Cary’s plans for Skinny Limits. Read on below for an exclusive first interview with Joanie and to get the latest details on the restaurant.
How is the renovation process? Has it taken the full six months to open?
Joanie: It is going great. Of course it’s slower than we want, but as the building is taking shape, we are getting more and more excited. It’s going to take the full six months to get it open. With design review, permits, construction bids, etc., it’s a long process. Having our temporary kitchen has been a great way for us to keep up with the growth of our shipping business without getting too stressed out.
When Robert Irvine arrived at Estrada’s Restaurant in Daly City, Calif., it wasn’t enough for his Restaurant: Impossible team that the owners, Bernadette Aggen and Julio Mercedes, were facing more than $400,000 of debt; they seemed downright disinterested in their 96-year-old restaurant, which they purchased nearly six years ago. After surveying the interior of Estrada’s, however, and tasting its food, Robert learned that the Mexican eatery’s problems went beyond its management. With just two days and $10,000 to work, Robert and his Restaurant: Impossible team successfully overhauled the menu and updated the design at Estrada’s, all while reinvigorating Bernadette and Julio. Read on below to hear from the owners in their first exclusive interview since the transformation, and find out how their restaurant is doing today.
Sales at Estrada’s have increased nearly 30 percent, according to Bernadette and Julio, who add that their business is now profitable and that they’ve begun to decrease their debt.
In this week’s nutrition news: There’s no sugar-coating a new study on heart disease; scientists back every mom who has ever nagged about breakfast; and — who cares? — most people don’t believe a word of dietary advice,...