by Rupa Bhattacharya in Shows, October 15th, 2010
by Kirsten Vala in View All Posts, October 13th, 2010
- In Episode Two's diner challenge, Chef Dumont used a pressure cooker for the first time to cook her one-hour pot roast. What went wrong?
Because of the crazy time constraints on Iron Chef, pressure cookers get used more there than on possibly any other show we do. (And definitely more than in your average restaurant kitchen—chefs tell us all the time that they’d never used one before ICA.)
by Julia Simon in View All Posts, October 12th, 2010
- Squash Soup in Pumpkin Bowls from the Food Network Magazine
We’re teaming up with other food and garden bloggers to host Fall Fest 2010, a season-long garden party. Each week we’ll feature favorite garden-to-table recipes and tips to help you enjoy the bounty, whether you’re harvesting your own goodies or buying them fresh from the market. To join in, check out awaytogarden.com.
Nothing says “fall festival” like pumpkin and squash dishes, both savory and sweet. Try this Squash Soup in Pumpkin Bowls from the Food Network Magazine for a hearty fall comfort food served with dramatic presentation. Or, browse our collection of perfect pumpkin recipes.
by Kirsten Vala in View All Posts, October 12th, 2010
- Extra Veggies? Make Frittata!
7 Ways to Savor the Last Bite: Salon.com reports that we toss up to a quarter of our food, and while the dumpster divers seek to save said discarded goodies, there are measures you can take before food hits the trash. Did you know you could freeze milk? Hello, homemade ice cream! Will frittatas be your new best friend? Thanks, leftovers we didn’t quite know what to do with! How do you make the most of your food? [salon.com via eater.com]
Incredible Edible Art: Artist Carl Warner dreams up florid landscapes that have garnered comparisons to 16th century Italian painter Giuseppe Arcimboldo. His tools, however, aren’t oil and canvas – they’re foods. Cereals and nuts and cinnamon sticks make a dreamy fall evening while raw meats are peaks of a Wild West scene. Catch a sneak-peak of his exhibition, which hits London this week. [The Guardian via eatocracy.cnn.com]
Dollar Menu: Speaking of incredible pictures, Jonathan Blaustein set out to capture what foods he could buy for a single dollar after observing astounding price discrepancies amongst cheeseburgers. His photo project, “The Value of a Dollar,” depicts snaps of foods worth 100 pennies (in the state of New Mexico) – everything from a single grapefruit, a whole loaf of white bread, one pinch of saffron, 10 organic blueberries, and, presumably the stuff he “left outside for the birds, dogs and coyotes,” potted meat. [New York Times]
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.
by Kirsten Vala in Events, October 12th, 2010
- A cooking demo with Melissa and Aarti, Photograph by Tom Censani
The New York Wine and Food Festival brought Melissa d’Arabian and Aarti Sequeira, the two newest Next Food Network Star winners, together for an afternoon of cooking demos.
by Kirsten Vala in View All Posts, October 12th, 2010
- NYWFF Sweet Bash Cake, from Making that Cake, a New York bakery
Saturday’s NYWFF event SWEET, with FN hosts Duff and Sandra, was a dessert-lover’s paradise! New York’s finest pastry masters, from four-star restaurants and obscure-but-amazing bakeries alike, manned 50+ booths in one space, showing off their most tantalizing sweet bites and vying for votes from a mass of mingling tasters.
by Sara Levine in Events, October 11th, 2010
- Pouring drinks at Prohibition Cocktails, a New York Wine and Food Festival Event, Photograph by Tom Censani
At this New York Wine and Food Festival event, Southern wine and spirits expert Allen Katz poured a few classic cocktails and shared recipes, so you can try these old gems at home.
by Tanya Edwards in Events, October 11th, 2010
- Paula welcomes fans at the Plaza
Hey y’all, Paula was at the festival too! Ms. Deen brought some Southern hospitality to NYC with a Sunday Gospel Brunch at the iconic Plaza Hotel. Naturally, Paula made sure that the spread at this classy affair was still totally over-the-top.
- Paula's mac-and-cheese
Guests were treated to a buffet stocked with dozens of sweet and savory dishes, but the crowd favorite seemed to be Paula’s classic mac-and-cheese. We’re not sure which recipe she used, as she has several, but you can’t really go wrong with any of them: Try Paula’s Creamy Macaroni and Cheese or The Lady’s Cheesy Mac.
by rmehta in Events, October 11th, 2010
- People’s Champ Bobby Flay’s Winning Burger, Photograph by Thomas Censani
This year’s New York City Wine and Food Festival’s burger battle was a massive face-off featuring over 20 chefs in an old warehouse in Brooklyn, with Bobby Flay’s nacho-style burger taking the people’s choice award. (If you’re inspired, browse our collection of Bobby’s best burger recipes.)
by FN Dish Editor in Shows, October 11th, 2010
- Ming Tsai's black rice sushi and cured salmon with sweet syrupy soy and miso sauce
I was fortunate enough to attend “Rock ‘n’ Roll with Morimoto and Friends: A Sushi Singing and Karaoke Soiree” at the prestigious Harvard Club for the New York Food and Wine Festival. In a word, the event was superb combining two of my favorite loves – sushi and Karaoke!
- Chef Mario Pagan on the meatloaf that sent him home: "I felt that having been given the most labor-intensive dish, I did a good job."
FN Dish: What did you take away from the experience of competing on The Next Iron Chef?
Mario Pagan: Competing in The Next Iron Chef has been the most amazing and exciting highlight of my career! It’s an honor to have been picked as one of the ten best chefs in the United States. Being amongst so many talented chefs is an opportunity that is hard to come by.
Dish: How did you feel about the meatloaf and potatoes dish that sent you home when you presented it?
M.P.: I felt that having been given the most labor-intensive dish, I did a good job.
Dish: If you could have a do-over, what would you change about that fateful dish?
M.P.: If I had to do it all over again, I have to say that I should have used arrowroot instead of cornstarch to thicken my sauce.
Dish: What advice would you give future Next Iron Chef contestants?
M.P.: The best advice that I can give is to make sure to pick your proteins first and then set up your “mise en place” for your planned dish. Ask for the remaining time in the battle at all times. But, until you’re there, you’ll never understand the overwhelming feeling of being in that kitchen. What an amazing ride! Stay and cook strong!
Look inside Chef Pagan’s Next Iron Chef journal and flip through our behind-the-scenes gallery from Episode 2.