by FN Dish Editor in News, May 10th, 2011
by FN Dish Editor in Recipes, May 10th, 2011
Candy in moderation is a sweet treat for kids, but have you tried incorporating it into recipes?
Allen Salkin from Food Republic recently attended the Pebble Beach Food & Wine Festival where he wrote about the use (or overuse) of a popular carbonated candy in dishes. Not one, but two well-known chefs used popping candy in their recipes to create a “wow” effect with the crowd during an opening showcase. Salkin argues in his article that “perhaps there are ways creative people can recast tired things and make them work anew.” Others, like sous chef Amy Kalinowski of Michael’s Genuine Food and Drink say, “That was 2008. It’s not original anymore.”
Original or not, this classic candy keeps reappearing in recipes and products across the country — like Chuao Chocolatier’s famed Firecracker chocolates.
If you’ve never had popping candy like Pop Rocks before, these tiny bits literally pop and tickle your tongue infamously — lighting up your mouth in wonder.
We’re willing to bet that they’ll create buzz at your next party. Try these Food Network recipes with Pop Rocks and let us know if they were a big hit on Facebook, Twitter or in the comments section below:
Nostalgic Popping Candy Cupcakes (pictured above)
Raspberry Rose Pots de Creme
No Cook Pop Rock Cheesecake
by Sarah De Heer in Food Network Chef, May 9th, 2011
Don’t have time to make homemade crust? Visit your favorite local pizzeria and ask them if you can purchase fresh dough. After you’ve stretched it out, top it with three kinds of cheese (fontina, mozzarella and a creamy goat cheese) and bake it until the crust is crisp. Finish by adding a pile of dressed arugula on top.
Get the recipe: White Pizzas With Arugula
Browse more of Food Network’s Italian pizza recipes.
by FN Dish Editor in Recipes, May 9th, 2011
The James Beard Foundation kicked off its awards weekend this past Friday in New York City with the Book, Broadcast and Journalism Awards Dinner. Food Network’s own Ted Allen co-hosted the event with Bravo’s Top Chef: Just Desserts host Gail Simmons. Together, they helped announce winners for categories like Best Personal Essay, Best Cookbooks and Best Television Program (click here for a complete list of winners).
One Food Network personality walked away with a big win: Alton Brown took home the award for Best TV Food Personality for his show Good Eats. However, this is not Alton’s first James Beard Award. In 2003, Alton won the award for “Best Reference Book” with “I’m Just Here For the Food.” Nominees also up for this award included Bobby Flay for Cooking Channel’s Brunch @ Bobby’s and Duff Goldman for Ace of Cakes.
Tonight, The James Beard Foundation will host the Awards Ceremony and Gala Reception at Lincoln Center to honor the chefs and restaurateurs who have made the food industry unforgettable in 2010.
by Michelle Buffardi in Community, May 6th, 2011
Guy Fieri’s son Ryder loves this turkey chili made with dried pasilla chile peppers, red onions, garlic, ground cumin and cayenne pepper. Make dinner tonight a family event by letting the kids help chop and measure ingredients while you saute the veggies.
Get the recipe: Ryder’s Turkey Chili
Browse more of Food Network’s comfort food recipes.
by Sarah De Heer in News, May 6th, 2011
We asked our Facebook fans to share photos of the Mexican dishes they cooked up for Cinco de Mayo yesterday and we were overwhelmed with the number of delicious-looking enchiladas, nachos, chili, guacamole and Mexican desserts our fans shared. All of the dishes looked to be fit for a proper fiesta and there’s no way we could pick one favorite, so here’s a selection of the amazing dishes our fans prepared — plus some Food Network recipes so you can make your own versions.
Lynn Dickson Ross made: Mexican Brownies with Dulche de Leche Ice Cream (pictured above)
You can make: Aaron Sanchez’s Mexican Brownies
by Sarah De Heer in Food Network Chef, May 6th, 2011
On Monday, May 9, Tom Colicchio, Emeril Lagasse, Gail Simmons, Andrew Zimmern, Anne Burrell and many others in the food industry will don their best as they join the James Beard Foundation at its annual Restaurant and Chef Awards Dinner.
In honor of the Rising Star Chef of the Year Award, we’re chatting with the 2011 nominees for this category. Yesterday we caught up with Aaron London, chef at Ubuntu in Napa, Calif. Today we’re talking with Sue Zemanick, chef of Gautreau’s in New Orleans. “As a chef it feels amazing to be appreciated and recognized for all of the hard work that my cooks and I do on a day-to-day basis,” Zemanick says. “I feel honored to be considered for such an important award and to be in the company of other such great chefs.”
FN Dish: The theme of this year’s awards is “The Ultimate Melting Pot,” so what is your favorite type of ethnic cuisine?
Paula Deen’s fried chicken or Bobby Flay’s burgers? »
by FN Dish Editor in Recipes, May 6th, 2011
You’ve seen him on Food Network, he’s authored numerous books, including his newest, Guy Fieri Food, but now Guy Fieri is tackling something more near and dear to his heart than anything he’s done before: Cooking With Kids. He’s created the Guy Fieri Cooking With Kids Foundation, where he’s produced videos, mentored kids of all ages and educated families on the importance of getting kids into the kitchen from the very beginning.
We caught up with Guy earlier this week and listened intently as he talked about why this movement struck his heart, what needs to be done next and how families at home can improve life in the kitchen. He gave us a glimpse into his life at home with his two sons, Hunter and Ryder, and talked about their food habits. He even answered several Food Network Facebook fans questions.
FN Dish: Cooking With Kids — why is it a passion for you?
GF: First of all, I’m a dad, I have two sons. There’s something about people that have kids that make that connection — no matter whose kids they are, you want the best for them. I love talking to them — they call it like they see it.
When you look at kids being deprived, not deprived of food per se, but deprived of something they would like or they need, it bothers me. Knowing how to cook and knowing where food comes from is one of those things. It lays a foundation down in their lives that they will need in order to bridge other pieces together.
Find out what Guy’s two sons eat »
by Sarah De Heer in Holidays, May 6th, 2011
Need a quick and easy recipe for Mother’s Day? Try Giada’s frittata made with fresh asparagus, tomatoes and Fontina cheese, cooked with a buttery egg and cream mixture — it’ll be ready in less than 20 minutes.
Get the recipe: Frittata with Asparagus, Tomato, and Fontina
Browse more of Food Network’s Mother’s Day recipes.
by Sarah De Heer in View All Posts, May 5th, 2011
The simplest way to thank mom this Sunday is with a homemade meal — it’s simple, but more importantly, it comes from the heart. With numerous recipes to choose from, Food Network has pulled together its favorite Mother’s Day recipes in one place — for breakfast, lunch and dinner.
1. Breakfast in bed made by the kids. Mom shouldn’t be anywhere near the stove or the sink this Sunday, so gather up the kids and let them try Giada’s recipes like Baked French Toast with Blueberries and Citrus Cream Smoothies. These recipes are easy for the little ones to make (with supervision) and delicious enough for the whole family to eat.
RECIPES: Mother’s Day Breakfast – Let the Kids Cook
2. Schedule tea time. If you’ve planned a large breakfast, opt for a lighter lunch. Ask mom to dress up (make sure she wears a hat) and have a cup of tea with her. Tea sandwiches are an old-fashioned favorite, but these recipes transform the classics. Be sure to try the Ham, Brie and Apple, Olive-Focaccia and Pesto Chicken varieties.
RECIPES: 50 Tea Sandwiches
Get more Mother’s Day menu ideas after the jump »
On Monday, May 9th, Tom Colicchio, Emeril Lagasse, Gail Simmons, Andrew Zimmern, Anne Burrell and many others in the food industry will don their best as they join the James Beard Foundation at its annual Restaurant and Chef Awards Dinner.
In honor of their Rising Star Chef of the Year Award, we’re chatting with the 2011 nominees in this category. Yesterday, we caught up with Gabriel Rucker of Le Pigeon in Portland, Ore. Today, we’ll get to know Aaron London, chef at Ubuntu in Napa, Calif. London says, “I keep hearing things like ‘this is the Oscars for chefs.’ It’s really hard for me to say until I have experienced it for myself.”
FN Dish: How does it feel to be a James Beard Foundation Award nominee for Rising Star Chef?
AL: It feels awesome and kind of unreal. What a huge honor! I’m just excited to have the chance to go to NYC and hang out with some of the great chefs who are responsible for cooking today in America
Find out which two ladies Aaron would like to cook for »