by Joseph Erdos in Recipes, Shows, February 5th, 2014
by Amanda Marsteller in Recipes, February 5th, 2014
For this week’s Chopped Dinner Challenge, the chefs of Food Network Kitchen chose to feature the basket ingredient grapefruit. The goal of this challenge was to use the sweet-sour taste of the citrus fruit to its full advantage by pairing it with hearty salmon. Not only is grapefruit in season during winter, but it’s a great way to enjoy a bit of brightness during the dreary season — and it’s packed with vitamin C to fight off colds and flus. This Grapefruit-Honey Salmon is easy to put together, with only seven ingredients, and takes just 25 minutes in total. It’s a recipe your family is sure to appreciate for its sweetness and savoriness.
by Maria Russo in Recipes, February 5th, 2014
Whether it’s an after-school snack or a silky spoonful of dessert, vanilla pudding is always a sentimental treat that can instantly channel the flavors of childhood. To re-create this creamy comfort food from scratch, toss out the powdery boxed mix and whip up Food Network Kitchen’s old-fashioned Vanilla Pudding recipe that tastes just like Mom’s used to. Once you’ve whisked together this sweet bowl full of nostalgia, start experimenting with mix-ins to give your pudding a modern twist. From crushed cookies to ice cream-inspired candy combos, these imaginative additions only enhance the basic pudding, allowing the classic flavor to shine through.
Rocky Road Pudding: You won’t have to worry about this bowl of rocky road melting: Vanilla pudding stands in for the ice cream scoop but delivers the same classic flavors when mixed with semisweet chocolate chips, toasted walnuts and miniature marshmallows.
by Dana Angelo White, February 5th, 2014
Whether you’re a true Southern sweetheart who enjoys biscuits every Sunday morning or you only encounter biscuits atop the occasional pot pie, there’s no denying that these buttery, flaky beauties are a comfort food classic that can shine in meals anytime of the day. The secret to baking up light, moist biscuits is not overworking the dough. When you’re incorporating ingredients, take care to mix them only until they’re combined; any more than that and they run the risk of being too tough. Check out Food Network’s top-five biscuit recipes below to find crave-worthy bites from some of your favorite Food Network chefs, like Giada, Trisha, The Pioneer Woman and Alton.
5. Nonna’s Lemon-Ricotta Biscuits — Featuring a few drops of almond extract, plus creamy ricotta cheese and a squeeze of fresh lemon juice, Giada’s quick-fix biscuits are topped with sliced almonds for subtle crunch and can be served either warm or at room temperature.
4. Daddy’s Biscuits — Trisha’s 30-minute biscuits are made with only a handful of ingredients and can turn out as soft or crisp as you like depending on how close together or far apart you bake them.
Get the top-three recipes
by Maria Russo in Shows, February 4th, 2014
It may not surprise anyone that a 20-ounce bottle of soda can contain anywhere from 15 to 22 teaspoons of sugar per serving, but sugar is also lurking in less obvious places. The USDA’s Dietary Guidelines suggest no more than 10 teaspoons a day...
by Jackie Alpers in How-to, Recipes, February 4th, 2014
For most competitors, the idea of putting any four basket ingredients onto a single plate is daunting enough — let alone combining them in one pan for one sauce. But that’s exactly what Scott Conant did tonight on an all-new installment of Chopped After Hours
. Joined by guest host Alex Guarnaschelli, Scott, Amanda Freitag and Geoffrey Zakarian took over the Chopped
Kitchen for a battle with the same entree-round ingredients that four amateur cooks had just worked with on the show. They had only 30 minutes to make a dinner dish out of tikka masala sauce, hanger steak, Asian long beans and croquettes, and in true Italian form, Scott embraced pasta.
He combined these disparate products — some fresh, others prepared and bottled — into a one-pot Bolognese-inspired sauce. While these ingredients may have lent themselves to this type of preparation better than most others, Alex couldn’t help but wonder what would happen if the flavors didn’t meld well when combined. “Seems like you’re putting the whole basket into one thing,” Alex told him. “What if it doesn’t work out?” He answered simply with a smile: “You punt. At that point, I’m just going to eat Geoffrey’s sandwich.”
by Joseph Erdos in Shows, February 4th, 2014
The Olympic rings symbolize peace, goodwill and global solidarity. Get into the spirit of the winter games in Sochi, Russia, by celebrating with these cute and colorful Olympic-ring cookies.
I used my tried-and-true gingerbread recipe after experimenting enough to learn that most sugar cookies, including those made with store-bought premade dough, spread out too much in the oven. Gingerbread also adds a touch of warmth to these games set in a snowy winter wonderland. This recipe is almost as easy to make as with a prepared mix, though it does take a little muscle to roll out. Pressing the dough thin before refrigerating helps to reduce some work later.
by Amy Chaplin, February 4th, 2014
On last’s night’s Rachael vs. Guy: Celebrity Cook-Off, the celebrities got to set up their own hot dog carts at Luna Park, right on the Coney Island Boardwalk. The challenge was more fun than anything else, but time constraints did have everyone hustling to make enough to serve hoards of customers. Tiffany, though, was the lucky winner of the Round 1 french fry cook-off, earning 10 extra minutes to cook her Jamaican-inspired hot dog. In the end, only one celebrity won MVP this time (immunity was off the table), and one went home.
Find Out Who Went Home and Vote for Your Favorite
by Food Network Kitchen in Food Network Magazine, February 4th, 2014
Even diehard smoothie addicts are tempted to take a break from their blender in the dead of winter — frozen fruit and crushed ice don’t feel quite the same when the temperatures plummet and the snow stays on the ground for days. This v...
by Maria Russo in Shows, February 3rd, 2014
To create Food Network Magazine‘s trimmed-down mac and cheese (pictured above), we skipped the usual butter-flour roux and used pureed cooked cauliflower as a thickener. The cauliflower doesn’t alter the flavor — it just adds creaminess without the fat. It’s a great way to sneak in fiber and vitamins too. Try the cheese sauce from this recipe on top of veggies or other sides.
(Photograph by Justin Walker)
On the series premiere of Buy This Restaurant, Kelly and her sister Lisa began the process of shopping for Minneapolis-area hot spots to launch their first-ever eatery, a coffee shop-cafe that would feature simple bites like soup and sandwiches. It was important to these restaurant rookies that their eventual business be quaint enough to offer neighborhood charm, so they tasked Keith Simpson with finding a location that would meet their criteria, all while staying within their budget of $300,000. Although Keith showed Kelly and Lisa two earlier properties that were well within their budget, they ultimately decided to purchase the third and last restaurant, Hans’ Bakery, which was a bank-owned property listed for $49,000. The price of Hans’ may have been just right, especially since their purchase price was ultimately nearer $30,000, however the state of its interior was anything but; the kitchen at the bakery was overrun with uncleanliness, and Kelly and Lisa faced the daunting task of deep-cleaning it before opening day.
FN Dish checked in with Kelly a few weeks after filming to learn more about her decision to purchase Hans’ and to find out when her business is set to open. Read on below to hear from Kelly in her first exclusive interview after the show.
What will be the name of your new bakery, and when do you plan to open?
Kelly: We will reopen Hans’ Bakery under its original name, as a tribute to the man who made it into a local icon. Our grand opening date will be Feb. 22, 2014.
What was the most-influential factor in you choosing Hans’ Bakery over the neighborhood general store and the downtown cafe?
Kelly: There was never really a decision to be made; my heart was in the bakery that I went to as a child.