by Sara Levine, June 7th, 2012
by Hedy Goldsmith in How-to, June 6th, 2012
Food Network Star isn’t usually much of a fashion show — in fact, finalists often sport chef’s jackets or aprons over their own attire. But this season, we’ve got three stylish mentors, two sharp-dressed judges and many finalists...
by Mallory Viscardi in Family, June 6th, 2012
I’m a bourbon girl, straight up. Neat or on the rocks, it doesn’t matter just as long as the vanilla, oak, caramel and spice notes work their magic. It’s pure craftsmanship at its best and only gets better with age.
But I’m also a pastry chef and one who loves to have fun exploring new flavor combinations. To limit a fine spirit to the bar alone would be criminal; at least, that’s what I think. Incorporating liquors into desserts reveals a whole new horizon of possibilities.
I love a good Manhattan. I also love the fact that bourbon works so well with chocolate, toasted nuts, peaches and even candied bacon. Two other spirits that round out my top three favorites when I bake are rum and Campari. Dark rum works well with tropical fruit and is a favorite of mine to use at our restaurant in Grand Cayman. Since there are so many great rums, taste a couple and use the one you like best. And Campari is a tad bitter, but it adds great balance to a dessert.
Continue reading for tips
by Sara Levine, June 6th, 2012
If you were to bump into Kelly Sue DeConnick and her husband, Matt Fraction, at the grocery store with their children, Henry Leo and Tallulah, you probably wouldn’t immediately guess that the fate of a universe rests in their creatively capable hands.
You might think that they were simply shopping for produce, or cruising for new breakfast cereal, but don’t let their clever disguise as a normal, happy family fool you. Kelly Sue DeConnick and Matt Fraction are two of the most celebrated and influential creative forces fueling the Marvel Universe, and we got the inside scoop on how creativity in comic books can translate in the kitchen.
FN Dish: In the comic world, you both write. In the kitchen, do you divvy up the roles?
Kelly Sue: You know, I don’t think we have a strict division of either interest or expertise. I was going to say that I tend to do the baking — and that’s true — but it’s also often a team effort.
For everyday dinners, I’m usually the one keeping track of what dishes are at what place in the process and we rotate around the tasks trying to get them all to come together at roughly the same time — and to keep the kids engaged, too.
by Dana Angelo White, June 6th, 2012
Every year, we get to know the signature styles of Star finalists – think Guy’s bowling shirts, Aarti’s flower in her hair and Jeff Mauro’s lucky red headband. But season after season, one fashion detail never fails to catch our eye: Susie F...
by Toby Amidor, June 6th, 2012
If the struggle to get your kids to eat right is driving you nuts, there’s hope! We asked registered dietitian and (my all-time-favorite) child nutrition expert Ellyn Satter to weigh in.
Q: Why do so many parents have trouble feeding their kids? A...
by Victoria Phillips, June 6th, 2012
Have you tried cooking with lavender?
Nicknamed the “herb of love,” lavender is in season now. For those new to the idea of cooking with lavender, we’ve got simple recipes to get you started.
The name lavender comes from...
by Maria Russo, June 6th, 2012
Win steak and cook it for dad!
Dad can have his steak and eat it too with this special Healthy Eating Assortment from Omaha Steaks, a fifth-generation, family-owned company that markets and distributes a wide variety of the finest quality USDA-approv...
by Sara Levine, June 5th, 2012
Face-palms, inquisitive glances, grimaces and giddy laughs. Food Network’s favorite food-science guru, Alton Brown, is chock-full of facial expressions that seem to communicate exactly what he is feeling, whether it’s confusion, frustration or ...
by Dana Angelo White, June 5th, 2012
When it came down to Eric Lee and Ippy Aiona in the Producers’ Challenge, Bob and Susie said it was one of the toughest decisions they’d ever faced in eight seasons of Star. Both talented chefs consistently impressed everyone with their food, but struggled to find a sweet spot on camera. In the end, Team Bobby’s Eric was the one to say goodbye.
Eric left the pitch room with the same humble, gracious attitude he maintained throughout the competition. “I just want to thank you for the opportunity to work with Bobby,” he told the judges. “It is just incredible how great of a mentor he is.” Bobby, in turn, had high praise for his mentee: “Eric may be the best cook in the entire competition.”
Hear more from Bobby, Susie and Eric in his exclusive exit interview. Do you think Eric deserved to go home?
Milk: there's vitamin B 12 in there.
There are a lot of misconceptions about this vitamin. Get the facts about B-12.
What is it?
Less commonly known as “cobalamin” this water-soluble vitamin is almost always found in multi-vitamins an...