The fifth season of The Next Iron Chef: Redemption is in full swing with now only five familiar chefs battling it out again to prove they’ve got the skills to win the ultimate prize: the title of Iron Chef.
Each chef will try to pull out all their tricks to stay in the competition but, ultimately, one chef must go home each week. Every Sunday, FN Dish brings you exclusive exit interviews with the latest chef to go home.
During the eight days of Hanukkah, we’ll be celebrating the festival of lights with essential recipes for parties, nightly dinners, desserts and leftovers. Today, it’s all about the star of the main dish, brisket. We’ve rounded up Food Network’s top five brisket recipes, each a big-batch show-stopper packed with new and favorite flavors alike. Check out our recipes below to ensure that this all-important beef turns out deliciously tender and juicy every time, then tell us how you prepare this holiday classic.
5. Sweet and Sour Braised Brisket – For a new twist on traditional brisket, cook the beef and hearty carrots and potatoes in a mixture of red wine vinegar, brown sugar and tomatoes until they’ve absorbed those savory flavors and the meat is fall-apart tender.
4. Brisket With Carrots and Onions – Ina tops her garlic-rubbed brisket with a thick, rich sauce of flavorful pan drippings and serves it with tender potatoes and carrots.
This holiday season, as you’re scouring the stores in search of a gift to please that cousin, brother or mother-in-law who’s returned every present you’ve ever bought them, look to a carefully chosen cookbook to finally ensure gift-giving success. There’s indeed a cookbook for every kind of eater and cook, even kitchen novices, so it’s important to consider the recipient when you’re shopping for cookbooks. Is she an entertaining guru with a flair for the fancy, or an elementary but determined baker? Does he prefer healthful, balanced meals to richly indulgent ones, or is he passionate about all things offal? Food Network’s Cookbook Gift Guide features cookbooks to impress all of them. We’ve rounded up 17 of our favorite new and noteworthy cookbooks written by Food Network chefs, famed food stars and prominent home cooks alike to help you find the best possible gift for everyone on your list.
Read on to find a few of our cookbook suggestions, then check out Food Network’s entire Cookbook Gift Guide to get all 17 of the sweet and savory cookbooks in our collection.
Whenever people stop to chat with me at airports, in restaurants or on the street, they usually have the same two questions.
The first is about how I managed to land one of the best gigs imaginable, eating dishes prepared for me by the finest chefs in the United States. The second is how my fellow judges and I go about the seemingly impossible task of deciding who will emerge victorious from Kitchen Stadium.
To answer the first question, you will have to ask Food Network. As long as they keep asking me, I’ll keep showing up. Heck, I’ll probably keep showing up even if they stop asking me.
I can, however, offer a slightly more detailed response for the second question.
While I suspect I shall never be accused of being on the fence about the dishes presented in Kitchen Stadium and The Next Iron Chef set, I also think that it’s important to be able to articulate to both the chefs and the audience watching at home why I think that a dish was successful or otherwise. During my appearances on Iron Chef America and The Next Iron Chef, I have developed a series of criteria that I hope help me do just that.
Looking for new ways to spruce up potatoes at dinnertime? Here’s a fun-to-eat baked sweet potato recipe to try. Stuffed with creamy filling made with freshly squeezed orange juice, Greek yogurt, brown sugar and pistachios these potatoes are sure t...
It’s time for 12 Days of Cookies, Food Network’s annual virtual cookie swap. Each day, visit us here on FN Dish for a peek at new holiday cookies, party-planning tips and top techniques for rolling, spooning, slicing, baking and decorating delicious sweet treats to give — or keep — from your favorite Food Network chefs.
Rich, decadent and deliciously fudgy, this top-rated cheesecake boast three layers of chocolate goodness: a chocolate-cookie crust, bittersweet-chocolate filling and semisweet-chocolate glaze. If you’re used to relying on store-bought pie or cookie crusts to save time in the kitchen, try making this recipe at home. It comes together with just five ingredients and can be made entirely in the food processor. These peppermint-topped beauties need to chill overnight before you enjoy them, so plan ahead if preparing the bars for a party — or Santa.
It’s that time of year again — the holidays are fast approaching and you need gifts for all the homecooks, chefs or baking enthusiasts on your list this year. Well, we’ve rounded up the gifts of their food-loving dreams. It’s alright if some of these get added to your very own holiday wish list, too (we won’t tell).
By now you know that Chef Elizabeth Falkner was eliminated on last Sunday’s episode of The Next Iron Chef, and whether or not you agree with the judges’ decision to send her home on account of too much saffron, one thing is certain: The spheres of Caesar dressing she concocted during her final Secret Ingredient Showdown were simply beautiful. Instead of merely using from-scratch salad dressing — or, heaven forbid, bottled dressing — to top her salad, Chef Falkner took her pureed mixture one step further by piping it into mini rounds and chilling them over ice until they were semifirm. These dressing bubbles of sorts kept their shape on the plate until they were burst open, their liquid insides revealed.
In honor of this ingenious dish and Chef Falkner’s masterful technique in creating it, this week’s Rival Recipes battle is all about that classic Italian-American salad: the Caesar salad. But instead of Redemption rivals, we’re challenging standing Iron Chefs Bobby Flay and Geoffrey Zakarian to bring their best salads to the showdown.
While both Iron Chefs are featuring classic flavors and textures in their Caesar salads, each has added his signature spin to elevate them beyond the everyday. It’s perhaps no surprise that grilling guru Chef Flay has chosen to serve a Grilled Romaine Salad With Spicy Caesar Dressing, a top-rated recipe that’s finished with grilled croutons, while classical chef Zakarian offers a Caesar Salad With Red Romaine, served with fresh lemon juice and Parmesan cheese. Like Chef Falkner did in her very last battle, both Chef Flay and Chef Zakarian look to anchovy fillets to add a briny, salty taste to their dressings, but only Chef Flay mixes in a dollop of mayonnaise for a rich, creamy finish — Chef Zakarian relies on an egg yolk to offer the same texture.
It’s that time of year again when the usual latke debate occurs at the dinner table: applesauce or sour cream with your potato pancakes? One offering is sweet, the other savory. Each is delicious in its own way, but if you ask anyone, they’ll usually side with just one.
Fill your eight nights of celebration with Food Network’s essential Hanukkah recipes.