by Allison Milam in In Season, October 17th, 2013
by Toby Amidor, October 17th, 2013
If there’s any veggie taken for granted, it is undoubtedly the carrot. It’s not that we don’t eat ‘em. Please, we down carrots by the bagful — so often, in fact, that we might forget the veggie’s possibilities with all of our mindless munching. Here we go beyond the slick, shrunken realm of the baby carrot by zeroing in on bold preparations. These recipes take carrots by their roots, evolving snack time’s favorite veggie by rethinking the many, many forms it can take.
1. Shaved: For a fresh salad that leaves the leaves of lettuce behind, all you need is a vegetable peeler. Food Network Magazine’s Carrot-Cashew Salad shaves and transforms carrots into ribbons of ethereal crunchiness.
2. Pureed: Switch up your little tubs of packaged apple sauce for Tyler Florence’s Carrot, Mango and Apple Puree for Food Network Magazine. Just roast, puree and snack.
3. Pickled: Pickled Dill Carrots by Food Network Magazine inject the root veggies with zesty acidity, perfect for munching right out of the jar.
Get more carrot recipes from family and friends
by Dana Angelo White, October 17th, 2013
Does this dairy delight have a place in your healthy eating plan? Although cheeses have gotten bad press for being high in artery-clogging fat, the right ones can provide important nutrients to your diet.
Eating cheese can help you meet the 3 r...
by Maria Russo in Food Network Chef, October 17th, 2013
Pizza can go either way: quintessential greasy junk food or healthy combo of fresh ingredients. Which one sounds better to you (and for you)? Here’s how to build a pie with a healthier profile.
1) Give it a Whole-Grain Crust
You can make...
by Joseph Erdos in Shows, October 16th, 2013
It’s Thursday, and while that means everyone is just one day away from the weekend, it also means it’s time to throw back — to an earlier period in Food Network’s history. Check back on FN Dish every Thursday to find the latest #tbt of your favorite chefs and get a retro look at their earliest days on TV.
These days Anne Burrell is living her life in extremes — kitchen extremes, that is. When she’s not working with top restaurateurs to find their next leading executive chef on Chef Wanted, she and Bobby Flay are leading teams of seemingly hopeless home cooks: the culinary recruits on Worst Cooks in America. But even in her earliest days on Food Network, Anne enjoyed competition, first appearing as Mario Batali’s sous chef on Iron Chef America in 2005. Not long after, she traveled from Kitchen Stadium to a homelike kitchen on the set of her first daytime show, Secrets of a Restaurant Chef.
by Toby Amidor, October 16th, 2013
On Guy’s Grocery Games, the shopping and cooking challenges are determined by host Guy Fieri, but the food that the chefs create is ultimately judged by a panel made up of celebrity chefs and notable tastemakers from the food world, among them Melissa d’Arabian, Beau MacMillan and Richard Blais. Before watching the season premiere this Sunday at 8pm/7c, get to know the roster of judges. And get an exclusive preview of the episode.
Meet the Judges
by Maria Russo in Recipes, October 16th, 2013
Surprising but true: Cooking with beer can actually be a healthy way to flavor food—here’s why.
The Nutrition Facts
A 12-ounce bottle of regular beer has about 150 calories and is free of fat and cholesterol. It also has very little sodium-o...
by Victoria Phillips, October 16th, 2013
While delivery pies may seem like the quickest dinner solution some nights, they don’t have to be. The trick to enjoying homemade pizza in a cinch is relying on frozen from-scratch pizza dough. By making a double batch of dough today and freezing half of it, you’ll have a ready-to-go dinner waiting for you the next time you’re craving a crispy slice. Just let the dough defrost, ladle on your favorite sauce, cheeses and toppings, then bake for a hassle-free supper. But before you can make pizzeria-style pies, you’ll need go-to crusts. If you’ve never made from-scratch pizza dough, know that it takes just a few ingredients, and most recipes require little to no kneading by hand. Check out Food Network’s top-five pizza dough recipes below for must-try ideas from Guy, Tyler, Bobby and more chefs.
5. Prime-Time Pizza Dough — Guy lets the mixer do most of the work for him in preparing this easy dough, made with everyday all-purpose flour, then baked for only a few minutes until golden-brown and deliciously crispy.
4. Pizza Dough — The secret to making Tyler’s five-star dough is opting for 00 flour — also named doppio zero in Italian. This extremely finely ground flour is often used to make breads and pizzas in Italy. Pick it up at specialty food shops, and watch how it transforms the texture of the pizza dough into a tender crust.
Get the top-three recipes
by Maria Russo in Food Network Chef, October 16th, 2013
Dehydrated fruits and vegetables aren’t just for outdoors-y types going on a camping trip. Apples, pears, bell peppers, tomatoes—you name it—can be turned into healthy, portable snacks for anyone. Instead of always turning to store-bought ...
by Joseph Erdos in Recipes, Shows, View All Posts, October 15th, 2013
Just like his attitude in the face of Kitchen Stadium battles, Iron Chef Marc Forgione‘s approach to the restaurant business is fearless. This longtime chef and the winner of The Next Iron Chef, Season 2 opened his first New York City eatery, Restaurant Marc Forgione, in 2008, and since then he’s gone on to launch American Cut in Atlantic City and Khe-Yo, also in New York. To that list of accomplishments Marc can now add one more venture: a Manhattan outpost of American Cut, located in the downtown neighborhood of Tribeca, just blocks away from his other Big Apple businesses. Overflowing with inspired creations like tender hiramasa, fish floating in a sweet and spicy miso broth, and succulent bone marrow with short ribs, plus tried-and-true dishes done correctly, like moist crab cakes, perfectly seared porterhouses and creamed spinach, the menu at American Cut offers perhaps the ultimate steakhouse experience — and in a space that is as comfortable and welcoming as it is chic and refined.
FN Dish visited Marc at American Cut in New York City and chatted with him and John Meadow — a co-founder of LDV Hospitality, which owns and operates the restaurant — about their journey in opening the business. Read on below to learn more about their inspiration for American Cut, and find out what Marc says are a few must-have menu items.
How is American Cut different from your other restaurants?
John Meadow: This is our loftiest, most ambitious restaurant we’ve done. It’s the highest design. I think the notion of taking classic American fine-dining cuisine and doing it at that level represents a very ambitious task that we’re glad Marc is our partner in the process of doing so.
Marc Forgione: If you go to Restaurant Marc Forgione, it’s for one thing. If you go to Khe-Yo, it’s for another thing. If you go to American cut, it’s for another thing. We want to make it so that you can eat at all three in the same week and have a beautiful, consistently different experience.
The Chopped Dinner Challenge is a new series of recipes showing you how easy it is to cook like a winning Chopped competitor. Every week, FN Dish will showcase a recipe created by Food Network Kitchens that uses at least one of the Chopped basket ingredients, plus basic grocery goods and simple staples. Consider it your very own Chopped challenge. Just take this frequent tip from the judges: Don’t forget to season!
On this week’s Chopped: Brunch Boxes episode, the competitors found pancake mix in their entree round basket, along with an emu egg, Bloody Mary mix and lobster. Two out of the three remaining competitors ingeniously decided to use the pancake mix as a batter for their lobster and made it through to the dessert round. This recipe for Indian-Inspired Corn Dogs with Mango Dipping Sauce also makes clever use of pancake mix in a form other than the obvious breakfast dish. Plus, it’s a great way to recreate the state-fair staple at home for a fun and nostalgic meal with your family.