by Sara Levine, May 18th, 2012
by Liz Gray in Food Network Chef, Recipes, May 18th, 2012
Oh, Josh. In Episode One, this rock star/sushi chef was Team Giada’s problem child. First, he somersaulted onto the stage to get Bob and Susie’s attention — and it worked, but not in a good way. Then he ended up in the bottom two. With...
by FN Dish Editor in Shows, May 17th, 2012
Biscuits hold a special, fluffy, buttery place in Alton Brown’s heart. His grandmother made the best biscuits every day for more than 50 years, and re-creating those legendary biscuits took him 10 years of science projects, oven temperature readings and failed attempts.
So it’s only fitting that he kicked off this weekend’s International Biscuit Festival in Knoxville, Tenn., with a talk on all things biscuit, including how he finally cracked the recipe and what you should and shouldn’t (read: yogurt) mix into your biscuit dough.
“Biscuits aren’t food, they’re currency for the soul,” Alton says. That’s because they’re all about tradition. After trying literally everything — including mimicking the barometric pressure and humidity of his grandmother’s mountain home in his Atlanta-area residence — to re-create the family biscuits, Alton finally learned that a difference in technique was ruining batch after batch. His grandmother kneaded with her fingers straight, while he kneaded with bent hands. For this reason, he says, “You can only learn biscuits from a direct transfer of one to another.” (Watch Alton make biscuits with his grandmother.)
No biscuit-savvy grandmother in the family? Continue reading for some of Alton’s tips to baking better biscuits.
by Lauren Miyashiro in Community, May 17th, 2012
If you’ve got a sweet tooth, chances are you’re a fan of Sweet Genius, now in its second season. Back with more whimsy and wonder, each episode has four of America’s premier pastry chefs competing against one another through three rounds of challenges judged by Master Pastry Chef Ron Ben-Israel, testing their creativity, ingenuity and imagination. The chefs are given surprise ingredients, inspiration and a limited amount of time; with those three elements as a guide, they must create a delectable chocolate, candy and cake dessert. The winners from each round advance for a final test, with Ron crowning the remaining chef Sweet Genius and awarding them a $10,000 cash prize.
Now we need your help and inspiration for the third season. Have you thought of a surprise ingredient or challenge that would be perfect for Sweet Genius?
Get creative: We’re hoping to see suggestions that include live animals, colorful objects, items with moving parts (think the robot from this season or our bubble machine) or wacky things like a baby doll or ventriloquist’s dummy. Tell us your suggestions in the comments below and they may be featured in the upcoming season.
by Maria Russo in Recipes, May 17th, 2012
The Salt: Is black pepper the secret ingredient to weight loss? A recent study claims yes, but actual benefits may be minimal.
Tree Hugger: There is one shark you don’t have to be afraid of in the water. Six-foot Florence is the world’s first vegetarian shark.
New York Times: Need incentive for improving your eating habits? A new invention promises cash rewards for healthy eating.
LA Weekly: The new scrapbook-esque children’s book, The Delicious Life of Julia Child, is a quirky and fun read for kids and adults.
Slate: Is there such a thing as the “best beer in the world?” Russian River Brewing Company’s Pliny the Younger has taken the title according to BeerAdvocate.com.
by Sara Levine, May 17th, 2012
Light and refreshing yet filling and satisfying, cucumber salads are easy-to-prepare, quick-cooking side dishes that complement any spring menu. The key to crafting a cucumber salad is to start with fresh, firm cucumbers — like those pictured above from Food Network Magazine — and add simple, clean flavors. Check out Food Network’s top five cucumber salad recipes below to find a mix of creative and traditional takes on this classic spring dish.
5. Grilled Red Onion and Cucumber Salad With Yogurt-Mint Dressing — Bobby completes his 20-minute side by sprinkling tangy feta cheese on top.
4. Fresh Cucumber Salad — Made with English cucumber, cool honeydew and jalapeno, Claire Robinson creates a no-fuss salad that is both sweet and a bit spicy.
Get the top three recipes
by Sara Levine in Shows, May 16th, 2012
Fourteen finalists remain in contention to become the next Food Network Star. This Sunday night, when the three teams board buses to lead New York food tours, which two will end up on the bottom? Who will get a second chance after the Producers̵...
by Maria Russo, May 16th, 2012
In Aptos, Calif., Robert and the Restaurant: Impossible team faced the daunting task of turning things around at Ristorante Barolo. Owners Giovanni Guerisoli and Cristina Locke struggled with the changing economy as well as family health problems, and could barely keep their 10-year-old business afloat. We checked in with the couple to see how things were going after Restaurant: Impossible.
Three months later, sales at Ristorante Barolo have increased by 37%. “The new decor and also all the publicity because of the show have brought new customers,” says Cristina. “People watch and really like Restaurant: Impossible.” Read more
by Silvana Nardone, May 16th, 2012
The eighth season of Food Network Star may have only just begun, but it is already off to an intense start. We know that you all had a lot to say about the jam-packed premiere episode, particularly in regards to the new style of Star and this se...
by Victoria Phillips, May 16th, 2012
Chicken Vegetable Braciola photo by: Stephen Scott Gross
Sometimes, things happen for a reason. This was the case for an unsuspecting box of rice cereal I had ready and waiting in the cupboard for my son Isaiah’s morning breakfast routine. I had be...
Mix up your breakfast routine and stay fueled all day long with Simply Suzanne’s Apple Pecan Rosemary Granola. High in both fiber and protein, this savory granola contains only five ingredients. Apples, pecans, granola and raisins are tossed w...