You know a recipe is going to be a hit when the crew is inching towards the kitchen island, waiting for the director to yell “cut!”, prepared to lunge forth and get a bite as quickly as possible. You also know it’s going to be a hit when the crew then goes home for the weekend and comes back to set on Monday saying that they all cooked it at home. This is the most talked about, most eaten, most craved, and probably most crew-cooked recipe of the whole run of our newest show 5 Ingredient Fix, featuring our newest star Claire Robinson. Luckily for all of you, that very recipe will appear on this Saturday’s episode “Rise and Shine”, April 18 at 9:30 AM ET/PT.
What is this mysterious recipe?
For me and Ashley:
Dave Mechlowicz, Culinary Purchasing Manager
ABC’s Nightline just stopped by our new concession stand at Yankee Stadium for a short piece on concessions — embedding is unnecessarily complicated, but check it out here.
Rupa Bhattacharya, Culinary Writer
Someone recently asked me what one cookbook I would take with me to a desert island. Even though I’m having a great time cooking my way through my newest cookbooks, Giada’s Everyday Pasta and Mario’s Molto Italiano (I love Italian food!), the first cookbook that popped into my head was The Pancake Handbook. For me, there’s no better way to begin a weekend morning than with a stack of hot pancakes. That’s why I couldn’t resist adding a pancake carousel to our Mother’s Day feature – I tracked down the best Food Network pancake recipes to include in this fancy click-through module. But there was one pancake recipe in particular that caught my eye (or rather my stomach)…
Alton Brown’s Point of View in Kitchen Stadium, fully stocked with yellow sticky notes.
FACT: It takes four to five hours to produce an episode of Iron Chef America. Many contestants, including Iron Chef Michael Symon, have been badly cut, burned, battered and bruised, but we have never stopped the clock during a battle!
- Joe, Honorary FN Historian
Go to Food Network Fun Fact #1
(Image courtesy NYMag)
Yeah, that op-ed the other day did read a little straw-man (or should that be straw pig?).
Rupa Bhattacharya, Culinary Writer
Check out Guy’s first reaction to his new and improved set for Guy’s Big Bite.
Whats better than George Washington on your dollar bill? Sandra Lee! Take a lookey-loo at what the SC got her hands on:
Ms. Lee was just in the FN offices talking biz. That’s how I got my mitts on this green. The word from the top, “she is very smart and very charming!” And I got the Sandra Lee dollar – whoo-hoo!
Now if only I could get her to sign this bill….
Until then….Heres to eating well!
The recession may be walloping the fine dining and casual dining sectors, but somewhere in between there is a small but thriving niche where the upmarket and downmarket meet. In this midmarket enclave, familiar, fast, dare-I-say ‘comfort’ foods such as burgers and pizzas are approached with a sense of craft and artisanship and an obsession with ingredients imported from the world of fine dining. The new establishments fitting this mold tend to be tightly focused on doing one thing and doing it exceptionally well. By drawing on the best of the upscale and the downscale, the gourmet and the populist, these new spots wear a sort of double halo: they are simultaneously democratizing and aspirational.
Thus far this month a deafening media buzz has hovered over a number of new artisanal pizzerias in New York and LA that very much fit this mold. The focus has largely been on Jim Lahey’s much anticipated Co. But Co. is just the latest — though perhaps best, despite what a gustatorily-challenged pencil-pusher at the NYTimes might think — of the city’s new pizzerias, joining a crowded field of newcomers including Motorino, San Marzano, and Artichoke.
Jonathan Milder, Research Librarian