5 Rules That Speed Weight Loss

by , February 23rd, 2012
weight loss

Kick your weight loss efforts into high gear with these 5 easy rules.

Trying to shed a few pounds (and keep them off)? Do it the right way – these tips can help.

Rule #1: Eat!
Taking in fewer calories will promote weight loss, but cutting back too ...

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Two Ways to Use: Chocolate Syrup

by in Food Network Magazine, Recipes, February 23rd, 2012

chocolate waffles
Each month, Food Network Magazine puts chefs from Food Network Kitchens to the test: Create recipes that put a new spin on a pantry staple like mixed nuts or instant coffee.

Chocolate syrup isn’t just a sundae add-on: This month, Derek Flynn and Liz Tarpy put a new spin on this childhood favorite.

Recipe: Chocolate Waffles (pictured above)
Derek says: “I always have chocolate syrup in the fridge, so these waffles are an easy breakfast treat.”

Chocolate Souffles

On the Blogs: Doritos Locos Taco, James Beard Awards and Franken-Meat

by in Community, February 22nd, 2012

bobby flay and michael symonUSA TODAY: The marriage of two junk foods: Taco Bell creates taco shells made from Doritos chips.

Miami New Times: South Beach Wine & Food Festival begins tomorrow. Celeb chefs share their favorite spots to eat during their weekend in the sun.

Light Years: “Franken-meat” is grown from a petri dish and it costs $330,000 to make. Could it be the future of the burger?

Wall Street Journal: Hospital chefs are personalizing their menus for patients and reinventing hospital cuisine. Goodbye, plain baked fish; hello, tilapia en papillote.

Delights & Prejudices (JBF Blog): Semifinalists for the prestigious James Beard Foundation Restaurant and Chef Awards are announced. Spotted on the lists: Michael Chiarello, Scott Conant and Bryan Voltaggio.

How Wolfgang Puck Prepares for the Governors Ball

by in Food Network Magazine, February 22nd, 2012

Illustration by Kagan McLeodWhile you’re watching the Oscars, Wolfgang Puck is preparing to feed more than 1,500 Hollywood big shots at the Governors Ball. Here’s his routine.

Believe it or not, Wolfgang isn’t a movie buff — he sees only one or two a year. He got the gig cooking for the Governors Ball 18 years ago because celebs had been heading to his restaurant, Spago, instead of the Academy’s official party. Wolfgang has been cooking for the ball ever since, but he doesn’t think about the menu until about a month and a half before the big day. The classics — mini Kobe burgers, smoked salmon and those famous gold-covered chocolate Oscars — are always on the menu, but for the rest, Wolfgang is a procrastinator. “I work much better under pressure,” he says.

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Bringing Up Baby — Simple Scratch Cooking

by in Family, February 21st, 2012

three bean and beef chili
The early days of becoming a new parent felt like a blur. Life was on fast-forward, and faced with sleep deprivation, well, it’s no wonder my memories are far from vivid regarding that “breaking in” period. What I do clearly remember, though, is that by the end of the first month, I craved a home-cooked meal. No kidding — my husband and I ate takeout for the first four weeks as Mom and Dad.

Even ordering the healthiest to-go meals took its toll on me mentally. I missed the scent of onions browning in a skillet and marinara sauce bubbling away on the stovetop. By the time our second daughter was born five years later, I had a better idea of what to expect and easily jumped back into my normal cooking routines.

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Join Us at the South Beach Wine and Food Festival

by in Events, February 21st, 2012

south beach wine and food festivalLeave the winter chill behind and take a trip to the tropics (literally) at the South Beach Wine & Food Festival. We’ll be at the festival all weekend long chowing down on grub with Food Network stars Rachael Ray, Robert Irvine, Bobby Flay, The Neelys, Michael Symon, Paula Deen and more.

Want to join us? You can find our editors covering the following events throughout the four-day festival.

Tune into FN Dish for our coverage all weekend long.

Market Watch: Winter Produce

by , February 21st, 2012
winter produce

Winter CSA shares can provide fresh, local produce, even in the dead of winter.

Just because it’s winter doesn’t mean you can’t get your hands on local produce. Eating locally year round is easier if you live in California or Florida but her...

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Creole Shrimp Skewers for Mardi Gras — Simple Soirées

by in Holidays, Recipes, February 20th, 2012

creole shrimp skewers
Mardi Gras is the perfect excuse for a party, and not just any party — a New Orleans-themed party. I don’t know if you’ve been to New Orleans (NOLA for short), but let me tell you this: Those people know how to party. I was there last year for a quick week and even this California girl had a hard time keeping up with the nightlife. That aside, you can’t forget the amazing Cajun and Creole food on every corner and the unforgettable cocktail scene with live music that pours into the streets at night. If you can’t head down south for Mardi Gras this year, re-create a NOLA-inspired appetizer for Fat Tuesday.

And who better to take inspiration from than the king of NOLA himself, Emeril.

This Mardi Gras Jambalaya from Emeril is one of my all-time favorites. I’ll make this for a big dinner party any day, but I wanted to turn it into an appetizer so it would be easy to eat — people can grab a bite and run back to the dance floor.

Get Gaby’s Creole Shrimp Skewer recipe »

Paiche — Iron Chef Ingredients

by in Shows, February 20th, 2012

iron chef america secret ingredient paiche
Kitchen Stadium is a surprising place.

When the Iron Chefs face off against their challengers, you are never quite sure what they are going to come up with. In fact, I’m positive, neither are they.

The biggest surprise of all, of course, is the Chairman’s secret ingredient. Some of the foods revealed are very familiar, but many are unusual (some of the judges may say cruel and unusual), and I have heard many a battle-hardened chef whimper when the altar rises to reveal an exotic ingredient that has never graced their chopping boards before.

But that’s what being an Iron Chef is all about, and one thing is for certain: The Chairman’s challenges are not going to get any easier. He is continually searching far and wide for ingredients that will really test the mettle of the Iron Chefs and those who dare to challenge them.

For the upcoming season of Iron Chef America, I am delighted to announce that the good folks at Food Network have asked me if I would put together a series of guides showcasing the delights the Chairman has in store for the contestants.

What is paiche? »