Donna Sonkin Shaw, 42, is dedicated to making health and nutrition taste delicious. She believes eating properly leads to overall health inside and out. She is a certified holistic health coach who works privately with clients, and her twist on healthy comfort food delivers the flavor and satisfaction to keep anyone on track. Read on below to hear from Donna, and learn about her style of cooking and thoughts on the competition.
Describe your cooking style or culinary point of view — in one sentence, if you can. Donna: My culinary point of view is healthy comfort food. … I like to say I put the good in the bad and the bad in the good because I feel that people always want real flavor: butter and bacon and chocolate and things like that. There are two of us that come to the table when we come to eat. There’s the part that wants pure pleasure, then the part that knows that what we eat becomes our body. So we’re also eating for our vibrancy and health, so I try to satiate both sides.
For this week’s Chopped Dinner Challenge, the chefs of Food Network Kitchen chose to feature the basket ingredient spiral ham. But instead of using the ham in the most-conventional way, say baking it or even cubing it, this recipe takes it to the Chopped-like extreme: The ham gets pulsed in the food processor, basically deviling it and turning it into a creamy pate that is sauteed and combined with beaten eggs to make this Deviled Ham Frittata with Jalapeno and Scallion Relish. A layer of sharp cheddar is sprinkled on top before the skillet goes into the oven. This dish is ideal for a spring brunch with family and friends — and you’ll have everyone guessing as to the secret ingredient that makes it so flavorful.
A recent poll conducted by Marketplace found that most people don’t tip and that those who do tip tend to give $1, though some just drop the change they’re handed right into the tip jar.
But should you tip your barista? And if so, how much? Those deeper questions seem to be open to ongoing debate. A recently released Starbucks app that allows customers to tip with their orders — .50 cents, $1 or $2 — would seem to imply that some tip is expected.
Some people argue you should always tip. Many etiquette experts insist that tipping baristas, who in many states make at least minimum wage, unlike, say, bartenders, who are paid a “server’s wage” on the understanding that they will make up for it in tips, is not required. But they also point out that it’s a nice thing to do, especially when someone carefully traces a picture in your cappuccino foam and hands it to you with a smile, gracefully fulfills your complicated order, or adds a little extra whipped or other frothy accessory to make your day a little brighter.
On America’s Best Cook, Sundays at 9|8c, home cooks battle it out for the chance to win the title of America’s best cook, all while representing their specific region of the United States. The cooks are split into teams from the North, South, West and East. Each of these regions has its characteristic foods that make up an integral part of its identity. To celebrate the competition show, each week FN Dish has featured the top 10 reader-recommended eats from one of the regions. This week it’s all about the South.
When it comes to describing Southern cuisine, “flavor” is not a word that can be left out of the vocabulary. Just think of the deep richness of classic dishes such as gumbo, biscuits and gravy, and barbecue. The South wouldn’t be the same without barbecue ribs, pulled pork and everything in between. There you’ll find all these traditional dishes, with particular specialties and styles in each state. You may even come across some Southern twists on burgers, quesadillas and more. Check out Food Network’s listings to find all the top-rated restaurants from Nashville to New Orleans.
At both branches of Buvette, Jody Williams’s restaurants in New York City and Paris, sumptuous small plates are served throughout the day from 8 a.m. until 2 a.m. in cramped spaces that ooze French-country charm. In the morning, croissants and...
In anticipation of Mother’s Day, we asked staffers in Food Network Kitchen to share favorite recipes from their mothers (and grandmothers, too). Their personal picks ranged from classic Chocolate Pudding and creamy Cheesecake to bright Vietnamese Chicken Salad and hearty Pasta e Fagioli, all of which prompted us to clean our plates and politely ask for more during tastings in the test kitchen. One thing’s for sure: These moms raised some amazing cooks. Share one of their recipes with your mom this Mother’s Day, or get inspired by the staffers’ stories and treat her to a favorite dish from your own childhood.
Mom’s Chocolate Pudding
This pudding, made with a mix of cocoa powder and semisweet chocolate, was a favorite childhood treat of Food Network test kitchen manager Claudia Sidoti, who says the dessert “makes me remember my mom and all the fun and nostalgia of my childhood in the 1960s and ’70s.”
Christopher Lynch, 39, graduated from the Culinary Institute of America, spent time working with some of the country’s finest restaurateurs and has become a rock star chef in his own right. Christopher carved his own food path with a modern take on the Cajun and Creole cuisine of his adopted hometown of New Orleans. Read on below to hear from Christopher, and learn about his style of cooking and thoughts on the competition.
Describe your cooking style or culinary point of view — in one sentence, if you can. Christopher: My culinary point of view is through my 20-plus years of cooking professionally; I’m taking all my experiences and everything I’ve done and putting it through a New Orleans lens, where I’m cooking currently.
A new season of Guy’s Grocery Games premieres Sunday, May 11 at 8|7c, and to get fans excited, Guy’s showing everyone the new digs. That’s right: This season, Flavortown Market moves to Guy’s hometown, Santa Rosa, Calif.
“First and foremost, this set — Flavortown Market — will knock your socks off. It has the most-eclectic and most-international profile of ingredients available,” Guy tells FN Dish. “When you use the term ‘super’ in ‘supermarket,’ that’s what this set is — it’s truly defining in all shapes and sizes. The aisles are wider, the lighting is better, so it makes it easier for the chefs to shop and see what’s on the shelves. Going along with the shelves, the culinary team has stocked and set them up so they’re far more shopper friendly. There are a lot of great markets around the country, but I wish Flavortown Market really existed.”
Tour the new Flavortown Market before the start of the new season by clicking the play button above.
Then on Monday, May 5, the James Beard Foundation bestowed its 2014 Chef and Restaurant Awards at a gala event at the David H. Koch Theater at Lincoln Center in New York. The master of ceremonies for the awards was Food Network’s own Ted Allen.