by Sarah De Heer in Behind the Scenes, Shows, June 3rd, 2012
by Katie Cavuto-Boyle, June 2nd, 2012
Behind the scenes on Iron Chef America, Food Network’s culinary production team is responsible for making sure that the rival chefs have everything they need to cook and present their dishes — from a stocked pantry to plenty of serving vessels — even outside of Kitchen Stadium. Daniella LaRosa from Food Network Kitchens recently shared some fun facts about what it took to pull off last night’s special episode for Grilling Week — the first-ever Military Grill Battle in Hawaii — that pitted Iron Chef Cat Cora against Iron Chef Michael Symon and Iron Chef Masaharu Morimoto. They weren’t alone, though: Each Iron Chef was paired with a sous chef from the Navy, Army or Marine Corps.
Was setting up Kitchen Stadium in Hawaii more difficult than the mainland?
Creating Kitchen Stadium from scratch took a lot of time. We had treated both the Tailgating and Grilling battles like they were challenges from Next Iron Chef — specifically in that equipment and pantry items were going to be limited, and they might have to share during the battle. Because shipping anything to Hawaii was so expensive, we ended up having to spend about four full days personally shopping for equipment and specialty foods in Hawaii for the Iron Chefs and their sous chefs to use during the battle. We used all local produce — the Secret Ingredients were all sustainable and local. We used as many local vendors as we could find or found through word of mouth while we were there. It was also very difficult on both shoot days when we had to set up Kitchen Stadium at 6:00 am using the headlights from our rental car.
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by Sara Levine, June 1st, 2012
Have you tried nutritional yeast?
Nutritional yeast is a source of great mystery for most people. Isn’t yeast what makes bread rise? And beer ferment? Yes, but nutritional yeast is quite different. It’s non-active yeast that has been grown (u...
by Monique Volz, June 1st, 2012
Last week, the finalists faced Chopped baskets filled with wacky ingredients like grape soda and black lava salt. What awaits under silver domes in this Sunday’s Fashion Week challenge? Here, Malcolm gets his first glimpse of what could be in ...
by Maria Russo in Recipes, June 1st, 2012
Beat the heat with a dairy-free, two-ingredient ice cream alternative.
We’re hosting a Healthy Every Week Challenge for the month of May; a month-long initiative to develop healthy eating habits. The plan is to develop a manageable healthy habit ea...
by Dana Angelo White, June 1st, 2012
This summer, Food Network’s Grilling Central is packed with recipes for the entire family’s taste buds, boasting the best in burgers, dogs, chicken and more all season long. But with so many recipes, where do you start? Each Friday, FN Dish is giving you a roundup of stress-free summer favorites and this weekend, dinner will feature easy-to-prepare turkey burgers.
As juicy as beef patties, but leaner and milder in flavor, turkey burgers are an ideal canvas to showcase any number of flavors and textures. Before grilling, add to ground turkey a selection of sauces, fresh vegetables, herbs and spices to flavor the burger and ensure its moistness, and top with soft cheeses, crisp greens, mayonnaise, mustard and more to complete it. Check out Food Network’s top five turkey burger recipes, each with a different tasty twist and all go-to main dishes for your weekend cookout spread.
5. Perfect Turkey Burgers – Food Network Magazine’s mushroom-laced burgers are topped with smooth avocado slices and built atop toasted English muffins.
4. Stuffed Turkey Burgers – Inside Ellie’s moist turkey patties is a combination of creamy mozzarella cheese and roasted red peppers.
Get the top three turkey burger recipes
by Marisa McClellan in Entertaining, Recipes, June 1st, 2012
Food that are high in calcium, like cheese, can help you sleep.
Craving more zzzz’s? Some of the things you eat and drink can help you get more rest, others can work against you.
What You Eat
- Going to bed hungry is a big no-no for rela...
by Lauren Miyashiro in Community, May 31st, 2012
Every year when summer rolls around, I find myself on the hunt for a fresh, seasonal potluck dish. The requirements for the winning dish are that it needs to travel well, taste good whether warm or at room temperature and must not require immediate refrigeration upon arrival at said potluck destination.
Several years ago, I made many batches of a barley salad that included chunks of feta cheese and chopped cucumber. Through summer 2010, I fixated on a dish of made from chickpeas marinated in a vinaigrette made from olive oil, lemon juice and minced rosemary. Last summer, I opted for halved grape tomatoes, red onion and basil dressed lightly with olive oil, red wine vinegar, salt and pepper.
Each of these salads did an excellent job throughout their particular season, but by the time the cooler weather rolled around, I was ready for something more autumnal.
Happily, I think I stumbled across this summer’s salad just this last weekend, and with the hot weather we’ve been having, its arrival couldn’t be timelier. It’s Rachael Ray’s recipe for Tuscan Pesto-Dressed Penne With Crispy Kale. It’s light and tastes terrific freshly made or after a night in the fridge (I’ve tried it both ways and it’s a winner). The next time you have a summer potluck to attend, stir up this Weekender.
Before you start blending your pesto, read these tips
by Sarah De Heer in Community, May 31st, 2012
Huffington Post: Cochon 555, the Olympics of pork, may not be a part of the 2012 London Olympic Games, but the competition is high and its mission is worthy.
The Washington Post: Michelle Obama just released her first book, American Grown: The Story of the White House Kitchen Garden and Gardens Across America. In it, you’ll find support for her fight against childhood obesity, as well as gardening advice and recipes developed by White House chefs.
NY Times: Zagat will become an integral part of Google Plus Local, which debuted Wednesday.
Bohemian.com: Chia seeds are the newest and greatest superfood — they amp up nutrition and add a chewy texture.
Mashable: Can’t go a meal without snapping a quick pic? These tips will help you capture the most mouthwatering and impressive shots.
by Toby Amidor, May 31st, 2012
Let’s face it: No matter how many times we take to the barbecue every season, we still find ourselves second-guessing the perfect temperature for hamburgers, wondering how to create those perfect grill marks on steak and looking for ways to reinvent classic macaroni and potato salads. Well, Food Network has the ultimate cheat sheet for you this summer season.
Experts from our very own Food Network Kitchens will come together to address these perennial grilling problems on Food Network’s Facebook page this Saturday from 12 pm to 12:30 pm EST.
From dry chicken to tips for cooking food over direct and indirect heat, our experts from Food Network Kitchen will be offering helpful solutions and delicious recipes to take you beyond Labor Day.
Do you have a question you need answered? Head to Food Network’s Facebook page this Saturday from 12 pm to 12:30 pm EST.
Are sprouts safe?
The FDA categorizes sprouts as a potentially hazardous food, which means they can carry illness-causing food bugs. Does this mean you should steer clear of them? Not necessarily.
Raw sprouts like alfalfa, clover, radish, onion...