by Jennifer Perillo in Family, October 6th, 2011
by Maria Russo in Events, October 6th, 2011
My motivation for cooking has changed somewhat over the last eight weeks. Every meal I prepare serves as a reminder that Mikey is no longer at our dinner table. I still have two young children to feed, though, so the kitchen has not collected dust in the days and weeks since his death. In fact the contrary has happened, and I often find solace in chopping and sautéing.
Cooking is a constant, a variable that hasn’t changed. I still can chop an onion the same way I did before August 7, albeit the tears are for a different reason now. I’ve also found myself relying on the standards: the meals I can prepare with my eyes closed. Roasting a chicken is easy and I get the double reward of having leftovers to make soup, pot pie or even chicken croquettes. The same goes for steak, and even beans — leftover homemade pintos get new life as refried beans for tacos.
Jennie’s recipe inspirations »
by Victoria Phillips in Food Network Magazine, October 6th, 2011
At an NYC Wine and Food Fest event at the TimesCenter, top-tier chefs discussed with Melissa Clark of The New York Times some of their greatest challenges in achieving what they have today, the moment they realized they had made it and the potential pros and cons of celebrity chefs and television cooks.
Several of the chefs admitted to being their own biggest obstacle in some way. Chef Anne Burrell was quick to name her “sparkly” personality as her greatest challenge, noting that some have not known how to approach such a confident, self-assured chef. Even fellow panelist Chef Alex Guarnaschelli confessed to being skeptical of the young Burrell many years ago. Still, Anne maintained, “The opposite of a sparkly person is mediocrity,” and with that mantra, she has worked alongside some of the most premier chefs in the industry, including Lidia Bastianich and Iron Chef Mario Batali. The latter she credits with offering her most significant opportunity: to serve as his sous chef in Food Network’s Iron Chef America battles.
by FN Dish Editor in Recipes, October 5th, 2011
When Matt Blashaw, contractor and host of DIY Network’s Blog Cabin, knocked on Alan Young’s door two days ago, Alan was in for the surprise of his life.
Alan, who lives in Charlotte, N.C., is this year’s winner of DIY Network and Food Network Magazine’s “Worst Kitchen in America” contest. A self-proclaimed sweepstakes junkie, Alan recorded his entry with a cell phone, and after one take uploaded it to DIYNetwork.com just one day shy of the final entry deadline.
The five-minute video opens with Young calling his kitchen a catastrophe. With drab pink walls, exposed drywall and electrical sockets, the U.S. Airways flight attendant had little space to store his extensive cutlery collection, as well as pots and pans. The stove had only two working burners, and a piece of bedroom furniture served as a cabinet for all of Alan’s cookbooks and cooking magazines.
More on Alan’s worst kitchen
by Sarah De Heer in Contests, October 5th, 2011
Want to know what Food Network fans were cooking in September? From Ranch Dressing to Cheesy Enchiladas and sweet Apple Crisps, here are the top 10 recipes of the month:
10. Homemade Ranch Dressing
9. Skillet Rosemary Chicken
8. Sunny’s Easy Beefy Cheesy Enchilada Casserole
7. Ree’s Twice-Baked Potatoes
6. Tyler’s Chicken Noodle Soup
The top 5 recipes of September »
by Victoria Phillips in In Season, Recipes, October 5th, 2011
Alton Brown has shared his passion and science-lab, how-to style of cooking on Food Network’s Good Eats for 14 seasons and his vast knowledge on Next Iron Chef and Iron Chef America. Now, in the last of his Good Eats series of cookbooks, he’s sharing his techniques in Good Eats 3: The Later Years, which contains a bounty of science-to-food facts, cooking tips, trivia and chapters devoted to foods like pretzels and pomegranates.
In the last of the trilogy, Alton presents more than 200 recipes along with stills from the show and behind-the-scenes glimpses. What’s in the back of the book? A sock-puppet blueprint complete with stickers to resemble the Good Eats Sock Puppet (circa 1997). You can’t help but love Alton Brown.
Find out how to enter here »
by FN Dish Editor in Food Network Chef, October 5th, 2011
With the arrival of fall comes a whole new batch of fresh produce ready to be baked, fried and steamed. Apples are prime for the picking, just waiting for you to bite in with a crisp, juicy crunch. Although apples are often synonymous with flaky, warm pies, there’s plenty of time to whip one up this season.
So why not make something savory instead?
Start off simple with Paula’s Grilled Apple, Bacon and Cheddar Sandwich With Roasted Red Onion Mayo. Salty bacon makes the crisp apple pop, while the roasted red onion mayo keeps it all moist. Plus, you can’t go wrong with cheddar cheese. Turn your sandwich into a pizza when you use the same essential ingredients to make Sandra’s Canadian Bacon, Sweet Onion and Apple Pizza. In less than 30 minutes, you’ll have an easy weeknight meal.
More recipes from family and friends »
by FN Dish Editor in Recipes, October 4th, 2011
Guy Fieri will host Brew B’Que at the Los Angeles Food & Wine Festival in Santa Monica, Calif., October 13-16. Chefs from across the country will be serving their top home-style barbecue recipes alongside beers from all over the world. A portion of the proceeds will benefit St. Vincent Meals on Wheels. The four-day event will also feature Tyler Florence, Masaharu Morimoto, Duff Goldman, Scott Conant, Giada De Laurentiis and Michael Chiarello.
Book signings with Anne, Paula, Lisa and Marcela »
by Maria Russo in Events, Food Network Chef, October 4th, 2011
Use store-bought or leftover chili to create a corn and cheese casserole that can keep in the freezer until you’re ready to eat.
Get the recipe: Chili-Corn Casserole
Browse more of Food Network’s comfort food recipes.
by Sarah De Heer in Events, October 4th, 2011
The crowd hissed, hollered and applauded as he walked on stage. Rock star? Icon? Celebrity? Pretty much. Clad in his signature spiked wristband and sporting his classic bleached-blonde ‘do, Food Network host and chef Guy Fieri spoke to a sold-out crowd on Saturday during a New York City Wine and Food Festival event at the Times Center. Interviewed by Julia Moskin of The New York Times, Fieri explained that he did not grow up with the traditional makings of a chef but instead a “funky food style” defined by “floor-of-the-earth bread” and school lunches that looked more akin to science projects than grade-school fare.
Guy recalls fondly the one dinner in particular that solidified his passion for food and set him on the road to culinary stardom. After he questioned his mother about why she was making eggplant parmesan instead of chicken like “the normal families,” she charged the young Fieri with the task of cooking dinner for the family. A few perfectly grilled rib eyes and a botched batch of pasta later, Guy realized three things about his place in the kitchen: “I cook, we can eat meat. I cook, [it] makes people happy. I cook, I don’t have to do the dishes.”
On a sometimes wet but beautiful fall weekend in New York City, for four days Food Network personalities traveled from far and wide for a cause: to end hunger. Now in its fourth year, this has been the focus of the New York City Wine and Food Festival, which brings together the best of the best and celebrates food in its finest forms: meatballs, burgers, fried chicken, sandwiches, tacos, desserts and more.
We caught up with Giada, Bobby, Paula, Duff, Anne, the Neelys, Marcela, Sunny, Jeff, Marc and Claire to talk about what this festival means to them, share some of their secrets and find out what they are excited about.