Best 5 Couscous Recipes

by in Recipes, March 5th, 2014

Spiced Couscous and ChickenWhen you’ve nearly had your fill of rice, potatoes and pasta at the dinner table, try introducing another go-to side dish to round out the meal: couscous. A kind of ground pasta that’s easily prepared by boiling, like rice and noodles, couscous comes in two general varieties — Moroccan, which features tiny and coarse granules, and Israeli, boasting smooth, pearl-size rounds — and can be beefed up with whatever ingredients you happen to have on hand. While couscous salads are simple to make and can often be served cold, hot or at room temperature, couscous is filling enough to shine as the main dish too. Check out Food Network’s top-five couscous recipes below to find classic and creative interpretations of this endlessly versatile staple.

5. Sweet and Sour Couscous-Stuffed Peppers — Traditional rice gets swapped out of this flavor-packed recipe and replaced with whole-wheat couscous for a better-for-you supper, finished with a sprinkle of Asiago cheese for a gooey topping.

4. Israeli Couscous and Tuna Salad — Boasting the fresh flavors of capers, lemon and olives, Ina’s mayonnaise-free tuna salad is made especially hearty with the help of pearl couscous.

Read more

What Does It Take to Beat Bobby Flay? His Colleagues Speak Out

by in Shows, March 4th, 2014

Bobby Flay, Alex Guarnaschelli and Anne BurrellWith Bobby’s winning record in Kitchen Stadium and years’ worth of cook-off experience on Throwdown, the chefs hoping to take him down on his all-new series, Beat Bobby Flay, know that victory is going to be far from simple. This Iron Chef is known for his get-it-done sensibilities in the kitchen, and as the chefs who’ve cooked alongside him and the judges who’ve tasted his food know, he’ll stop at nothing to turn out challenge-worthy plates every time.

Before a competitor can advance to battle Bobby, however, he or she must win in a face-off against a peer; it’s up to Bobby’s closest friends and colleagues to determine which among them would be most-likely to succeed in a head-to-head matchup against him. FN Dish caught up with these Round 1 special guests — either on the set of Beat Bobby Flay or at the Savor Borgata celebration at Atlantic City’s Borgata Hotel Casino & Spa — to ask them a question: What does it take to beat Bobby Flay? They know his strengths and weaknesses like few others do, have cooked with him personally and professionally, and they’re sure to be honest when it comes to doling out advice to Bobby’s potential defeaters. Hear what Alex Guarnaschelli, Anne Burrell, Michael Symon and more Food Network stars had to say.

Read more

Smoothie of the Month: Banana, Date and Cashew

by , March 4th, 2014

date smoothie

Sweet and creamy with an exotic twist, this smoothie can double as a light dessert. Banana and cashews create the smooth base, while dates add a sweet caramel-like flavor and vanilla, cinnamon and cardamom give the drink an irresistible fragrance. T...

Read more

Muffulettas to BBQ Shrimp: My New Orleans

by in View All Posts, March 4th, 2014

Muffulettas to BBQ Shimp: My New Orleansby Todd Coleman

I made my first trip to New Orleans in the late ’80s and remember one thing vividly: the muffuletta sandwich. Salty, sweet and tangy between two pieces of bread, it was delicious, perfect. Little did I know how important it was to become to me.

I grew up as an Air Force brat, moving all around, all the time, and had just moved from Germany to Florida with my family in 1986. It was a shock, to everyone. Quickly, instinctively, my dad took us on a trip to New Orleans. The relief set in immediately. I reveled in the old buildings, the Stephen King novel I was reading, the endless cultural thingamajigs and the food. I read about the muffuletta in my dad’s guidebook and begged to go the Central Grocery — the sandwich’s creator.

Read more

One-on-One with the Latest Recruit Eliminated from the Blue Team — Worst Cooks in America

by in Shows, March 3rd, 2014

Blue TeamOn Worst Cooks in America, 14 recruits have the opportunity of a lifetime: to be mentored by two renowned chefs, Anne Burrell and Bobby Flay. They arrive at Boot Camp with some of the worst skills imaginable in the kitchen, but if they’re able to last seven weeks of competition without getting cut, they get the chance to be named the best of the worst and win $25,000 in prize money. Plus their mentor gets bragging rights — and this year Anne is fighting to win her title back after losing it to Bobby last season. Unfortunately, every week two recruits, one from each team, must be eliminated.

Every Monday night, FN Dish has the exclusive interviews with the eliminated recruits from the Red Team and the Blue Team.

Find out who went home on the Blue Team

One-on-One with the Latest Recruit Eliminated from the Red Team — Worst Cooks in America

by in Shows, March 3rd, 2014

Red TeamOn Worst Cooks in America, 14 recruits have the opportunity of a lifetime: to be mentored by two renowned chefs, Anne Burrell and Bobby Flay. They arrive at Boot Camp with some of the worst skills imaginable in the kitchen, but if they’re able to last seven weeks of competition without getting cut, they get the chance to be named the best of the worst and win $25,000 in prize money. Plus their mentor gets bragging rights — and this year Anne is fighting to win her title back after losing it to Bobby last season. Unfortunately, every week two recruits, one from each team, must be eliminated.

Every Monday night, FN Dish has the exclusive interviews with the eliminated recruits from the Red Team and the Blue Team.

Find out who went home on the Red Team

The New Series Kitchen Casino Mixes Luck and Strategy in a High-Stakes Game of Chance

by in Shows, March 3rd, 2014

Bill RancicIn the upcoming series Kitchen Casino, premiering Monday, April 7 at 9|8c, four talented chefs play a high-stakes game in three rounds of gambling-themed challenges: slots, roulette and poker. But it isn’t just sheer luck that will get these contestants through the competition. Skill, speed and adaptability are the traits needed to win the $30,000 jackpot. The chefs must be at the top of their game if they want to beat Lady Luck.

In each episode, host Bill Rancic leads the contestants through the casino-style culinary competition. Each round will be critiqued by a roster of judges: Michael Chernow, Madison Cowan, Danyelle Freeman, Gavin Kaysen, Aliya Leekong and Kristin Sollenne.

Watch a sneak peek and get a breakdown of the challenges

Comfort Food Mash-Ups, Remixed: Cheesecake + Carrot Cake

by in Recipes, March 3rd, 2014

Cheesecake + Carrot Cake Comfort Food Mash-UpSurfing the wave of mash-up mania that brought the world the Cronut™ and ramen burger, we decided to beat winter by partnering with our brilliant culinary team in Food Network Kitchen to come up with THE most comforting comfort food. Together with Cooking Channel, we’ve mashed up some classics to create all-new recipes that deliver double the comfort. Over the next several weeks, we’ll be revealing the ways we mixed and remixed some of our favorite dishes, with one recipe appearing on Food Network and another on Cooking Channel.

This week’s mash-ups feature a marriage of two classic, comforting cakes.

Read more

An Oscar-Worthy Shout-Out for Gumbo and Pie

by in News, March 3rd, 2014

Food Network Magazine's Vegetable GumboAnd the award for the Best Food Moment of this year’s Oscars goes to …

No, not Academy Awards host Ellen DeGeneres’ pizza delivery to the stars, funny (and real) though it was, but rather to Best Actor winner Matthew McConaughey‘s mid-acceptance speech shout-out to his late father, who he said was looking down proudly from above surrounded by his favorite foods: “a big pot of gumbo,” “a lemon meringue pie” and “a cold can of Miller Lite.”

“And he’s dancing right now,” the Dallas Buyers Club star said, breaking into a little dad shuffle.

You can watch the father-food tribute by clicking play on this video (find it around 2:04), then set to creating your own McConaughey-inspired piece of heaven by cooking up some gumbo (perhaps a Shrimp Gumbo, a Louisiana Seafood Gumbo, a Chicken and Andouille Sausage Gumbo or Food Network Magazine’s Vegetable Gumbo (pictured above) — or one you can make in your slow cooker) and lemon meringue pie (Alton Brown’s recipe is a classic, and Trisha Yearwood’s is so simple it’s almost magic).

Read more

Veggie Lover’s Club Sandwich — Meatless Monday

by in Recipes, March 3rd, 2014

Veggie Lover's Club SandwichWhile most triple-decker sandwiches conjure images of meaty monstrosities bursting between bread slices with all things cured and smoked, it’s indeed possible to build a vegetarian version of the classic club; the secret is in layering textures, and relying on the freshness of produce and cheese for flavor instead of meat.

Ready to enjoy in a hurry for lunch or dinner, Food Network Kitchen’s Veggie Lover’s Club Sandwich (pictured above) boasts layer after layer of veggies and cheese, plus one unexpected ingredient: smoked tofu. Although tofu often gets a bad rap for its inherent lack of flavor, it easily adopts the taste of a marinade or sauce, which is why smoked tofu proves bold every time. If you’re not a fan of tofu or don’t have any on hand, just swap in smoked mozzarella instead for a similar experience. While most traditional club sandwiches feature simple romaine lettuce and sliced tomatoes, this one is made with peppery arugula and chewy sun-dried tomatoes, which, when combined with cool cucumbers and provolone cheese, offer a robust taste. For a next-level pop of flavor, skip the everyday mustard or mayonnaise, and smear sliced whole-wheat bread with a creamy mixture of mashed avocado, garlic and oregano.

Read more