Win a NatureBox!

by , January 9th, 2013

naturebox

Make over your not-so-great snacking habits in the new year with NatureBox. Instead of reaching for a bag of greasy chips when hunger strikes, grab a dietitian-approved snack that’s minimally processed and wholesome. Each month, NatureBox send...

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VOTE: What Would You Cook for Bobby Flay?

by in Polls, Shows, January 9th, 2013

Bobby's Dinner BattleOn Bobby’s Dinner Battle, Bobby Flay‘s brand-new show premiering Wednesday, Jan. 16, at 10pm/9c, this professional chef and restaurateur visits teams of experienced home cooks across the country. These cooks are challenged to create themed three-course dinner parties to be judged by himself, a special guest and fellow competitors in the ultimate at-home cook-off. While some teams rely on advanced cooking techniques to showcase their star power, others turn out favorite classic recipes, but they all must learn to cope with the pressure of cooking for such a high-profile dinner-party guest as Bobby.

Imagine for a moment that you are one of the home cooks on Bobby’s Dinner Battle. What meal would you serve to such a famed food star, one who’s inevitably enjoyed meals from some of the very best chefs in the country? Would you opt for a no-fail crowd-pleaser that you’ve made countless times, or would you offer him an elegant feast of the finest dishes? Since Bobby is the master of all things barbecue, might you rely on sticky, saucy ribs to win him over? Would you try to impress him with your take on one of his own recipes, or would you simply direct him to your stove and saute pan and politely ask him to cook for you?

Vote Now

Best 5 Easy Chicken Recipes

by in Recipes, January 8th, 2013

Best 5 Easy Chicken RecipesWhen the 6:00 p.m. dinner rush hits, reach for a tried-and-true staple that you know will win over even the pickiest eaters in your family: chicken. Quick cooking and cost effective, chicken is a blank culinary canvas through which you can showcase bold flavors and textures and experiment with new ingredients and creative cooking techniques. Check out Food Network’s top five easy chicken recipes below, each a flavorful meal that can be made in 35 minutes or fewer.

5. Chicken Piccata With Lemon and Capers — A complete, all-in-one supper, this hearty plate boasts tender chicken topped with a light, tangy white wine sauce and a simple side of rice studded with lima beans.

4. Chicken Tortilla Soup — Juicy chunks of lean chicken breast are the star of this Mexican-inspired recipe, which is laced with lime juice and brimming with Monterrey cheese, creamy avocado and crunchy tortilla chips.

Get the top three easy chicken recipes

Team Rachael or Team Guy? Celebrity Chefs Weigh In

by in Shows, January 8th, 2013

At last year’s New York City Wine and Food Festival, FN Dish had the opportunity to chat with a few celebrity chefs and ask them whose team they would be on: Rachael’s or Guy’s. Watch the video above to see Geoffrey Zakarian, Melissa d’Arabian, Ted Allen, Andrew Zimmern and Anthony Bourdain, among others, weigh in. Find out the team they would choose and why.

Now you tell us: Which team would you choose to be on?

November’s “Name This Dish” Contest Winner

by in Food Network Magazine, January 8th, 2013

stuffed popovers

Each month, thousands of Food Network Magazine readers submit clever names for the back page’s Name This Dish contest. Previous dishes include a fall wrap (winning name: “Autumn Wrapsody”), a tricolor potato salad (“United Tates of America”) and even a portable treat (“Berried Treasure”). In the November 2012 issue, we asked you to dream up names for this stuffed popover (pictured above). Some of our favorites were:

Coco Cabana
Jennifer Luster
Longview, Wash.

Over-the-Top-Overs
Amanah Kader
Manassas, Va.

More favorites and the winner announced

VIDEO: Food Bites — The Best and Worst of Food on TV and the Web

by in Shows, January 7th, 2013
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Last year, FN Dish introduced you to a new series on Cooking Channel called Classy Ladies. For 2013, they’re shaking things up even more with a familiar Food Network face, Adam Gertler (Food Network Star and Kid in a Candy Store), in Food Bites.

Taste test the best (and worst) of food television with him every Thursday as he takes his steak knife to the world of food. Nothing’s off-limits and everything’s served up with a dash of humor.

What does a cigarette and vodka have to do with a bologna volcano? Find out on the latest episode of Food Bites, where Adam explores pork-related food crimes, pickles with Kelsey Nixon, visits with the Bare Nekked Chef and, for good measure, also talks with the Nearly Naked Chef (click the play button above to watch).

Watch more videos of Food Bites here.

A New Year, a New Food Network Logo

by in News, January 7th, 2013

Food Network LogoLater this year, Food Network will celebrate its 20th anniversary, and since 1997 the brand has had the same iconic logo. Until now. Yesterday, Food Network launched a brand-new logo. For the tried-and-true die-hard fans of the network, don’t fret. As you can see in the image to the left, only small changes have been made to the familiar plate-shaped logo. You’ll soon see the logo integrated into FoodNetwork.com and Food Network Magazine, too.

“Looking to excite our audience, the refresh strategy was to reinvigorate our loyal fan base as we celebrate entering our 20th year,” says Susie Fogelson, Senior Vice President of Marketing and Brand Strategy for Food Network and Cooking Channel. “Food Network has grown and we wanted to freshen up our look and energy to better reflect our evolution into a broader, multiplatform entertainment brand.”

What do you think of the new logo? Tell us in the comments below.

Made-Over Veggie Lasagna — Meatless Monday

by in Recipes, January 7th, 2013

Wild Mushroom and Cauliflower LasagnaIf you’re looking to update Mom’s tired, predictable lasagna to something fresh, seasonal and full of flavor, try recipes from some of your favorite Food Network stars, Bobby Flay and Giada De Laurentiis. Both chefs are sharing can-do recipes to help you transform this tried-and-true comfort food and put good-for-you winter produce to work. Check out their veggie-packed lasagna recipes below, then tell us in the comments: What’s your favorite way to enjoy lasagna?

Bobby’s big-batch Wild Mushroom and Cauliflower Lasagna (pictured above) is a rich, comforting dish made with two different sauces: a garlic-laced tomato sauce and a smooth, buttery cauliflower sauce with Romano cheese. He assembles this crowd-pleasing casserole by layering the sauce between partially cooked lasagna noodles, a creamy ricotta-herb mixture, sauteed mushrooms and a sprinkle of cheeses, then bakes the dish until it’s piping hot and bubbly. Let it sit for about 15 minutes once it’s removed from the oven before digging into the all-in-one supper, so that the melted cheeses don’t ooze out into a hot pool when you cut into the lasagna.

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Ground Meat — Iron Chef America Ingredients 101

by in Shows, January 7th, 2013

Battle Ground Meat - Iron Chef AmericaI was thrilled to be asked to judge a Kitchen Stadium battle between Bobby Flay and Viet Pham, as they are two of my favorite chefs in the country. I was even more thrilled when the Chairman revealed that the Secret Ingredient for the challenge was to be ground meat. It may seem like an ingredient that is hard to elevate to Iron Chef levels, but I was certain that in the hands of these two accomplished chefs, my fellow judges and I were in for a real treat. I was right.

What is ground meat?

As the name suggests, ground meat is animal flesh that has been minced, once or twice depending on the use, and then mixed with onions, spices or herbs. It can then be shaped into such things as hamburgers or meatballs, cooked “loose” in meat sauces or even eaten raw (with caution). The most popular ground meat used in the United States is of course beef, but chicken, pork and turkey are also commonly available as are some more exotic meats such as venison, elk and even bison. Traditionally, grinding was a way of making tougher, cheaper cuts of meat easier to prepare, and while this is still generally the case, you can now find many butchers and restaurants grinding expensive parts of the animal for more premium dishes.

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