Spike Mendelsohn Cooks “American Classics a la Mexicana” With Marcela

by in Food Network Chef, Shows, May 13th, 2011

spike mendelsohn marcela valladolid
First it was Eva Longoria, now Marcela kicks up her Saturday morning show, Mexican Made Easy, with Spike Mendelsohn, chef and owner of Good Stuff Eatery in DC, as well as a contestant on the upcoming season of The Next Iron Chef.

With help and inspiration from Spike, the dynamic duo joins forces to cook up several “American Classics a la Mexicana.” They’ll start with one of his specialties — a burger — but with a Mexican twist that will make your mouth water. Later, they’ll indulge in Mexican Coffee Milkshakes, Cilantro French Fries and finally, end with a Dulce de Leche Banana Cream Pie. Watch Eater’s exclusive clip for a sneak peek of tomorrow’s show.

Tune in: Saturday at 9:30 a.m. Eastern/8:30 a.m. Central

Stick It To Me

by in News, Recipes, May 13th, 2011

salad on a stick
You’ve seen Guy’s Weird Spaghetti and Giada’s Baked Macaroni and Cheese Cupcakes. Let us now introduce you to a few more unexpected oddities, this time, those on a stick. From salad and tortellini to French toast and mozzarella, the possibilities of food on a skewer are simply endless. Check out our fun and easy recipes for breakfast, lunch and dinner that can be stuck on and bit off with ease.

Who says you have to eat salad with a fork? Food Network’s unique recipe for Salad on a Stick (pictured above) is the ultimate way to have fun with your food. Iceberg lettuce, cherry tomatoes, cucumber and carrot slices are layered high and drizzled with a creamy blue cheese dressing.

Serve your kids cool French Toast Kebobs from Food.com and they’ll actually want to eat breakfast before school. Cubes of baked bread are stacked high on a stick in between layers of fresh berries and bananas. Dunked in warm maple syrup, these kebobs are a sweet morning treat.

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Recipe of the Day: Grandma’s Strawberry-Rhubarb Pie

by in Recipes, May 13th, 2011

strawberry rhubarb pie
This weekend, grab your rolling pin and make this seasonal pie filled with sweet strawberries and tart rhubarb — it’ll transport you back to your grandmother’s kitchen.

Get the recipe: Grandma’s Strawberry-Rhubarb Pie

Browse more of Food Network’s springtime recipes.

5 Questions With Geoffrey Zakarian of 24 Hour Restaurant Battle

by in Shows, May 12th, 2011

geoffrey zakarian

The second season of 24 Hour Restaurant Battle is in full swing, delivering an all-new set of contestants aspiring to open their own restaurant –- all in just one day.

We asked three of the judges to talk about the new season, the drama we can expect and advice they can share. Recently, Gabriella Gershenson gave us her advice from an editor’s standpoint. Today, we’re talking with Geoffrey Zakarian, chef of The Lambs Club at The Chatwal Hotel and The National in New York City.

Tune in tonight for a new episode of 24 Hour Restaurant Battle at 10pm/9c.

FN Dish: It’s a new season. What are some changes we can expect?

GZ: Because the show has become so popular, the level of competitors has risen, as well. More people want to compete and therefore the end products are much better.

FN Dish: Judging a team is never easy. What are some of the takeaway lessons you learned from last season?

GZ: It is important to see how they work together: the respect they show for each other, the competitors, the customers. I like to see how one emerges as the visionary or the leader. It doesn’t work when there is no symbiosis — you can see it clearly in the end result of the restaurant they create.

Find out if Geoffrey thinks he could open a restaurant in 24 hours »

Off the Beaten Aisle: Sesame Oil

by in Recipes, May 12th, 2011

sesame pulled pork sandwiches
Maybe it’s time to look beyond claims of virginity in the oil aisle.

Because, you see, our 20-year love affair with olive oil has had fallout. We’ve forgotten that there’s a whole world of oils that don’t come from the olive tree.

And they can do a heck of a lot more than just sauté and make a fine dressing.

OK, maybe we didn’t forget. It’s not as though prior to the EVOO revolution we were all swilling avocado and grape seed oils.

But olive oil has done a fine job of elbowing out other up-and-comers.

Sesame, for instance. You may have never purchased it, but chances are you’ve had it. It’s what gives many Asian dishes a nutty, savory, richly aromatic flavor.

Find out what to do with sesame oil »

Recipe of the Day: Spinach-Orzo Salad With Shrimp

by in Recipes, May 12th, 2011

spinach orzo salad with shrimp
Lighten up dinner tonight with a salad that features crisp spring veggies like radish and cucumber with fresh herbs alongside lemony shrimp.

Get the recipe: Spinach-Orzo Salad With Shrimp

Browse more of Food Network’s seafood recipes.

Side Dish: More Food on the Web

by in News, May 11th, 2011

Bobby Barbecues

• Psychology today reports: “Barbeques, it turns out, are good for your mental health — particularly when they take place in green spaces.” Here we thought our backyard bashes were so great because of the euphoric potato salad. [psychologytoday.com via eatocracy.cnn.com]

• In the latest cafeteria lunch news, public schools in Los Angeles are considering banning chocolate milk due to its high sugar content. [washingtonpost.com] [On Food Network: Better School Lunches]

• Meanwhile, there’s a movement in universities coast to coast (Berkeley to Penn) to cater to gourmet-minded students. A program at Wesleyan University, for instance, allows students to use their meal cards for local, organic cheese. [washingtonpost.com via grubstreet.com]

• Meet William Leigh, the new taste tester for the British chocolate company Green & Black. We’re pretty sure he has the best job ever –- all the fun of Willy Wonka’s factory without the responsibility of maintaining the chocolate extraction pipe system for the chocolate river. [bbc.co.uk]

Here’s our round-up of food news, trends and happenings across the web. Check back for more, and tell us what else you’re loving in the comments.

5 Questions With Candace Nelson: Cupcake Wars Judge and Sprinkles Queen

by in Food Network Chef, Shows, May 11th, 2011

Candace Nelson

Candace Nelson, judge and blogger extraordinaire from Cupcake Wars, is about to open her 10th Sprinkles store, finally bringing the “original cupcake bakery” to New York City. We caught up with Candace and got a sneak peek at the new store while she was in town from Los Angeles with the whole family – husband Charles is her business partner at Sprinkles, and they have two young sons.

It’s been a busy week for the Nelsons, who celebrated their first Big Apple store by ringing the opening bell at the New York Stock Exchange and have been riding around town in their Sprinklesmobile, handing out free cupcakes. Sprinkles New York opens its doors this Friday, May 13: “We’re not superstitious here!” Candace says with a laugh.

Read on for the inside scoop on the new location, Candace’s favorite cupcake flavors and her take on the future of cupcakes.

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FN Fan Bites: Anne Headlines in Hawaii, Bobby and Guy At The Derby

by in Food Network Chef, May 11th, 2011

anne burrell
Anne Burrell will headline the Hawaii Food and Wine Festival, May 20 -21 at Ko Olina. The event is in its third year and will include wineries from France and California, along with 15 top chefs that will cook their cuisine at the Grand Tasting and Food and Wine pairing events. Visit Hawaiiwineandfood.com for more information.

Bobby Flay and Guy Fieri were both spotted on the red carpet at the Kentucky Derby this past weekend. Watch their interviews on the red carpet: Bobby Flay and Guy Fieri.

Alton Brown is now on Twitter. Alton has been the most requested twitter address from Food Network Fans by tweeters looking to follow, he can found as @altonbrown. On his first day, over 7,000 followers added his tweets to their own pages and that number continues to grow daily.

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Recipe of the Day: Paula’s Crab Cakes

by in Recipes, May 11th, 2011

paula deen's crab cakes
Don’t have time to visit the Chesapeake Bay this season for crab cakes? Try making them at home with Paula’s easy and delicious recipe filled with good-quality crabmeat, green onions and bell peppers. Pair them with a rich buttery Chardonnay for a special date-night appetizer or dinner.

Get the recipe: Paula’s Crab Cakes

Browse more of Food Network’s seafood recipes.