Team Bobby’s First Farewell

by , May 22nd, 2012

Team Bobby was riding high after taking home the first win of the season, only to come crashing back to reality in Episode Two. On their food tour of Harlem, caterer and fitness guru Kara Sigle hoped a strong presentation would distract from her lifeless chicken and waffles. Unfortunately, she stumbled, lost focus and completely forgot to tell the crowd — and the judges — about her dish at all. She wasn’t surprised to end up in the Producers’ Challenge, going head-to-head against Judson to create the ultimate potato dish and make it memorable.

When Bob and Susie decided that Team Alton’s Judson was the better gamble to keep around another week, he was the one who shed tears. Kara left the competition with her head held high and still hopes to see Team Bobby come out on top. “They become your family immediately,” she said of her team. “I think they’re going to go all the way. That’s the final four right there.”

Hear more from Bobby, Susie and Kara in her exclusive exit interview. Do you think she deserved to go home so soon?

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Liquid Gold: Regional BBQ Sauces

by in Food Network Magazine, Holidays, May 22nd, 2012

Memphis-Style Barbecue Sauce

Upgrade your barbecue sauce with help from six legendary pit masters.

Memphis-Style Barbecue Sauce (pictured above)
Charles Vergos’ Rendezvous (52 South Second St.; 901-523-2746) is famous for its spice-rubbed ribs, and John Vergos, son of founder Charlie, still smokes them the way his father did when he opened the place in 1948: He cooks the pork ribs over oak charcoal briquettes, bastes them with a mix of vinegar and water, and seasons them with a paprika-heavy spice blend before serving with the sauce on the side. “Our sauce is not too heavy,” he says. “I like the little mustard and vinegar bite.” The recipe is a long-held family secret, but chefs in Food Network Kitchens ordered a few bottles and reverse-engineered the recipe.

Get more regional BBQ sauces

American Macaroni Salad — Meatless Monday

by in Holidays, Recipes, May 21st, 2012


Ready to eat in just 30 minutes, Food Network Kitchens’ creamy, vegetable-packed pasta salad (pictured above) is a no-fuss addition to your Memorial Day menu. This naturally meatless bowl boasts fresh parsley, crunchy celery and a touch of red onion and is tossed with a smooth mayonnaise-dry mustard-sour cream dressing. Easy to store, pack and serve, this traditional side dish is a must-have at holiday picnics or any other gathering.

If you’re hosting a backyard cookout or weekend get-together, complete your spread with Dave Lieberman’s grilled Veggie Skewers, strung with colorful bell peppers, fresh zucchini, squash and more. Before skewering, Dave marinates the vegetables in a simple olive oil-garlic mixture, allowing them to adopt that rich, bold flavor.

Get the recipe: American Macaroni Salad

Meatless Monday, an international movement, encourages people everywhere to cut meat one day a week for personal and planetary health. Browse more Meatless Monday recipes.

The Great Googa Mooga Sets a New Standard for Festival Food

by in Events, May 20th, 2012


The Great Googa Mooga. Googa what? That was my exact reaction when I heard the name for the first ever “amusement park of food and drink” that is taking place this weekend at Prospect Park in Brooklyn.

Preservation Hall Jazz Band, The Roots, Fitz & the Tantrums and Hall and Oates. These names are enough to draw in thousands of people to the newest food and music festival added to the roster of so many, but a first for New York City.

However, the true stars this weekend and what I believe was the biggest draw were the 75 food vendors, 35 brewers and 30 winemakers that dished out food ranging from barbecue to burgers, pizza and seafood and pastrami and ice cream. If you were craving it, you could buy it. While you might have to wait in multiple 30 minute lines, it was worth it — the food produced at this festival set a new standard for all festival food.

We spoke with organizer Jonathan Mayers, who launched Bonaroo and he said, “It’s time for food to get top billing.” He did just that. Included in those 75 food vendors were restaurants Spotted Pig, Roberta’s Pizza, Momofuku Milk Bar and Hill Country Barbecue. Special guests, demonstrators and chefs also included were Food Network’s own Michael Symon, Pat LaFrieda, Marcus Samuelsson, Anthony Bourdain, David Chang, Ruth Reichl and even Parks and Recreation’s Aziz Ansari. (For more with Michael Symon, click the play button above.)

Easy Appetizers for Spring Entertaining

by in Entertaining, Recipes, May 18th, 2012


Appetizers. Hors d’oeuvres. Starters. Nibbles. Snacks. Whatever you call pre-dinner eats, you can be sure that they will make a meal, offering your dinner guests early tastes and textures and a sneak peek of what’s to come in the later courses. As the spring season winds down, invite friends and family over to celebrate the warmer weather and serve a simple, quick-to-prepare spread of first-course munchies. Food Network’s no-fuss appetizers below are ideal for relaxed, casual entertaining, and include charred lemon-scented shrimp, velvety deviled eggs and bacon-wrapped veggies. Check out our recipe selections and tell us what you’re cooking up this weekend. 

Robert Irvine’s Antipasto Platter With Grilled Vegetables (pictured above) from Food Network Magazine is a go-to pre-dinner pick when you’re pressed for time or if guests stop by unexpectedly. This tray can be customized to any size party or taste preference, though some staple snacks include a mixture of hard and soft cheeses, buttery prosciutto, fresh vegetables, crusty bread and more.

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