by Maria Russo in Shows, February 16th, 2013
by Healthy Eats, February 15th, 2013
In this all-new sixth season of Worst Cooks in America, 14 culinary recruits are in for the kitchen Boot Camp of their lives, as Chefs Anne Burrell and Tyler Florence work to transform them into capable, confident cooks who can turn out winning meals with ease. But before one can be crowned the best of the worst of the kitchen, they’ll have to endure seven weeks of hands-on training covering even the most elementary culinary know-how.
For many watching the competition unfold at home, it’s easy to think that you’d fare far better than the recruits if tested with the same challenges of Boot Camp. But would you really succeed where others have fallen? FN Dish is giving you the opportunity to assess your critical culinary thinking and the extent of your cooking chops. Take the quiz below to find out how well you’d manage in the kitchen with Chefs Anne and Tyler.
Take the quiz now
by Joseph Erdos in Shows, February 15th, 2013
Gina Neely, co-host (along with her husband, Pat) of Down Home with the Neelys, and co-owner of three barbecue restaurants, made a few lifestyle changes recently that helped her shed 20 pounds (in 12 weeks!). How did she do it? She stresses that she...
by Marisa McClellan in Entertaining, February 15th, 2013
This past Sunday on the finale of Rachael vs. Guy: Celebrity Cook-Off, the two finalists, Dean and Carnie, cooked a dinner for some Hollywood VIPs including famous chefs Nancy Silverton and Suzanne Goin and comedian Kathy Griffin. Going into the challenge, the celebrity contestants didn’t know what food would be available, but they still managed to create dishes that epitomized their cooking philosophies and ultimately impressed the guests. It was a great opportunity for both Dean and Carnie to be cooking for such an elite group, an opportunity they might never get again.
It’s not every day that a dream dinner party takes place. It’s a rare event when you can even get your entire family together to share in a special dinner. Now imagine a dinner party where you got to serve anything and everything you desired and where you’d be joined by the people you most admire. If you’ve got the perfect dinner party in mind, FN Dish wants to know all the details.
Share your dream dinner party plans
by Robin Miller, February 15th, 2013
When I was younger, I was a voracious reader. One of my favorite book series in those days was the one about Betsy and Tacy, two girls growing up in the Midwest at the turn of the last century.
One of the events that occurs regularly in these books is Betsy’s family’s tradition of sharing their Sunday lunch with friends and family. This meal happens in the late afternoon and stars a giant platter of sandwiches that are always prepared by Betsy’s father.
Some weeks his sandwiches would feature cold roast meat, while others they’d be simple constructions of fried egg or thinly sliced onion that’d been well-seasoned. Served with coffee and slices of cake to follow, this seemed, to my mind, to be the perfect way to spend a Sunday evening.
Last week, suddenly hit by a craving for a Betsy-Tacy-style sandwich party, I went in search of a little sandwich inspiration. What I found was Guy Fieri’s Roasted Leg o’ Lamb Sandwich. It’s a three-part recipe that has you marinate and roast off a piece of lamb, make a spicy from-scratch mayonnaise and then shred fennel, cabbage, onion and Brussels sprouts into a crunchy topping.
Before you start cooking, read these tips
by Joseph Erdos in Shows, February 15th, 2013
Did you know that popcorn is the only snack that’s 100% unprocessed whole grain? In fact, one serving of popcorn (about 1 cup) provides over 70% of your daily intake for whole grains. That’s good news for me because it’s one of my ...
by Joseph Erdos in Shows, February 14th, 2013
This weekend, Food Network has new episodes of cooking shows and competition shows. It all starts on Saturday with Paula, Ree and Giada. On Paula’s Best Dishes, with the help of her husband Michael, Paula’s cooking a kid-friendly meal for their grandson Henry. Afterward on The Pioneer Woman, Ree is making a hearty meal for her boys who’ve been working hard out on the farm. Later on Giada at Home, Giada is cooking through her arsenal of easy meatball recipes. In the afternoon it’s an amusement park-themed episode of Sugar Dome.
On Sunday, start your evening with an all-new episode of Chopped on a special night. Returning losers are given another chance to redeem themselves. Then it’s a brand-new season of Worst Cooks in America. Anne and Bobby assemble their teams from a crew of hopeless home cooks for culinary boot camp. Last, there’s a new episode of Chef Wanted on a special night. Tune in to see Anne Burrell put four chef candidates through the ringer on the toughest job interview of their lives for the chance to become the chef of a Puerto Rican hot spot.
Read about the shows
by Maria Russo in Contests, February 14th, 2013
Sea Dog Steak & Ale in Northborough, Mass., is a brewpub known for its signature beers. The owners called in Anne Burrell and the Chef Wanted
team to help them find a new executive chef who would take on the task of reinventing the restaurant as a gastropub. After two grueling tests and two hectic dinner services, an offer was extended to Chef Amie Hurd.
Through the tests and dinner services, Chef Hurd showed she understood beer by incorporating it into many of her dishes. Unfortunately, her lack of experience working with a large crew showed during dinner service — she wouldn’t give up control of her dishes to her team by delegating tasks. But by the end she realized she couldn’t keep up without putting trust in her team. The owners felt she was the best person for the job and that with time she’d gain the experience required to run the restaurant, so they offered her the position.
FN Dish caught up with Chef Hurd after her win. Watch the video above to find out what it was like competing, what she learned from Anne Burrell and about the turn of events that took place since the show taped.
by Toby Amidor, February 14th, 2013
When it comes to enjoying a bowl of cereal, there are two kinds of people: those who like their morning meal to be crispy and crunchy, and those who prefer it extra moist and practically soggy, completely drenched with milk.
If you’re a proud member of the first group, someone who would rather resort to eating dried cereal straight from the box than sink into a bowl of breakfast mush, allow us to introduce you to your new morning mealtime best friend: the Obol, the Original Crispy Bowl. Thanks to the clever design of the Obol, which includes a raised partition separating an upper deck of sorts from a lower pool, your cereal and milk never have to touch. After filling the top portion with your cereal of choice (ours just happens to be anything with cinnamon) and the bottom with milk (skim, please), you can dunk in the milk just a spoonful of cereal at a time, essentially eliminating the need to hurry through breakfast so that the cereal stays crunchy.
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by FN Dish Editor in Holidays, How-to, February 14th, 2013
The serving size for any food isn’t “one size fits all.” It depends on numerous factors like the food group, shape and nutrients provided. I’ll layout your standard fruit serving sizes and delve into the nitty-gritty details of s...
Lobster is one of the most romantic meals to eat on Valentine’s Day — whether out at a restaurant or in the confines of your own home. While it’s certainly a special treat, it can also be terrifying, especially for new couples just starting to date (it can get quite messy). How do you eat a lobster? Where do you crack it? Can you only eat the tail?
No worries. Valentine’s Day dinner is only a few short hours away, but there’s still plenty of time to learn how to eat a lobster before then. Click the play button after the jump to watch Food Network Kitchens break down a lobster and you’ll soon be a pro (and your significant other will be very impressed).
WATCH the video now