by FN Dish Editor in Food Network Chef, Shows, June 10th, 2013
by Maria Russo in Recipes, June 10th, 2013
During tonight’s marathon of Diners, Drive-Ins and Dives episodes (starting at 6pm/5c), Guy will discover some standout veggie, meat and sandwich dishes. First, he’s off to Barrio Cafe in Phoenix where the chef is putting her signature spin on chiles and a regional pork dish.
Later in the night, Guy indulges in serious sandwiches. A gourmet sandwich shop in Austin, Texas, is slicing up duck pastrami for a pastrami and knuckle sammie. In Las Vegas, Guy will dive into a roast beef po’ boy done the Cajun way. Did someone say stuffed burgers? Guy will break down these grilled beauties in St. Paul, Minn.
Join Guy on his coast-to-coast journey starting at 6pm/5c — follow along and bookmark the restaurants as he goes, then try your hand at the recipes.
Go on set with Guy
by Dana Angelo White, June 10th, 2013
Think back to the mozzarella sticks you ate as a child (or last weekend at the sports bar): the frozen-then-baked sticks whose skin was soggy and cheese tough, or the grease-laden logs overpowered by the taste of dried herbs. Now forget them entirely, because these mozzarella sticks are nothing like those. Light and fresh, once-indulgent cheese sticks have been made over and are now not only healthy but deliciously satisfying, too.
The secret to making Food Network Kitchens’ Crisp Mozzarella Sticks (pictured above) is using wholesome ingredients in each component of the dish. To make the coating, stick with ground whole-grain Melba toasts for texture and add whole-wheat breadcrumbs, plus fresh oregano and a dash of cayenne for flavor. After a double-dredge process in an egg-garlic batter and this dry mixture, the part-skim string cheese will be generously coated in a thick, crunchy crust. It’s important to let the sticks chill in the freezer before baking them to golden brown so that the cheese doesn’t melt as soon as it meets the heat. Served alongside a bowl of marinara sauce for easy dunking, these eat-with-your-hands beauties are a timeless, kid-approved favorite.
by Justin Warner, June 10th, 2013
Can’t seem to get going in the morning without a jolt? If you recognize these signs, you may be consuming too much caffeine.
1.) You Can’t Count Cups
You may have heard that a cup of coffee averages 100 milligrams of caffeine, but ...
by Maria Russo in Shows, June 9th, 2013
It’s the second week of a live-action job interview. Eleven contestants pile into their Buicks and head to the mansion where Gone with the Wind was filmed. I couldn’t help but see the irony, as one more of the contestants will be gone with the wi...
by Sarah De Heer, June 9th, 2013
Roger Murray, the owner of Pinehurst Country Lodge in Greeley, Pa., had no experience in either working at or owning a restaurant before he purchased the business just six months ago. Although he was once prosperous in the corporate world, Roger’s venture into the culinary industry proved less successful, and he was facing a $350,000 debt when Robert Irvine arrived to rescue him from despair. Strung with unattractive holiday lights and offering a menu of unpalatable food, Pinehurst Country Lodge was in desperate need of the design and menu revamps that Robert’s Restaurant: Impossible team was ready to provide. After just two days and with only $10,000, Pinehurst reopened to a bustling crowd and offered guests a menu of freshly prepared meals. FN Dish checked in with Roger a few months after Robert left to find out how his eatery is doing today.
“Business has picked up since the filming,” Roger tells us. “Overall I’d give it a 10 percent bump revenue-wise but consider my bottom line to be expanding more than that.” Pinehurst is indeed making more money than it was before its transformation, and Roger adds that he’s now seeing income from the bar.
by Sara Levine in Recipes, Shows, June 9th, 2013
Every Sunday, Bobby, Giada and Alton take on the difficult task of eliminating one finalist in the quest to help guide fans to vote for Food Network’s next sensation. And this is no easy task. Check back here every week to read Star Talk’s exclusive exit interview with the latest Star hopeful to leave Star Kitchen.
If you missed the show and recorded it, don’t read any further — Star Talk is about to chat with the latest finalist to go home.
A childhood obesity prevention coach, Andres Guillama, was the second finalist sent home from the competition. His inability to commit to what could have been a successful culinary viewpoint prevented his growth on camera and in front of the focus groups. His “bland food,” according to Bobby, didn’t help his case. Week one’s potato omelet with chorizo lacked seasoning, and last night’s burger wasn’t much different. Despite being eliminated, he left the competition confident in his future.
by FN Dish Editor in Community, Holidays, June 9th, 2013
We challenged two prestigious groups — Chopped judges and Food Network Star winners — to a summer recipe showdown. All season long, we’ll present head-to-head matchups of mouthwatering summer recipes from each team — from refreshing cocktails to fresh farmers’-market salads to the juiciest backyard burgers. By voting each week here on FN Dish or on our Fan Feed, you’ll determine the winning recipes.
At the end of the summer, the team that tallies up the most wins will celebrate with an all-star Labor Day party menu. Who will prevail as Summer Showdown champion — Star or Chopped?
This week, Guy Fieri and Ted Allen go head-to-head with their easy, crowd-pleasing summer appetizers. Whose will you make for your next get-together? Cast your votes below!
by Sarah De Heer, June 8th, 2013
It’s not too soon to start preparing recipes for Dad’s big day next weekend. Start Father’s Day morning on an easy, yet satisfying note with Ree’s classic eggs Benedict, this week’s Most Popular Pin of the Week. Ree’s recipe features English muffins topped with Canadian bacon, poached eggs and a creamy sauce.
For more everyday recipe inspiration, visit Food Network’s Let’s Cook: Recipe of the Day board on Pinterest.
Get the recipe: Ree Drummond’s Eggs Benedict
by Andrea Albin in Food Network Magazine, June 8th, 2013
The first episode of Star encompasses so much information: fans meet the finalists, they’re introduced to the finalists’ POVs, which may or may not change throughout the season, and, most-intriguing, fans get a good grip on individual personalities. Which Star contestant will have the most spirit? Which one will act as the mom of the group? And which will cause the most trouble?
With a lineup of finalists who have competed on Chopped, Iron Chef America and Extreme Chef, just to name a few, the competition is more cutthroat than ever, and with that brings natural rivalries. In the first episode, two pairs of rivalries were quickly established: Danushka vs. Lovely and Russell vs. Viet.
In Food Network Magazine, we occasionally make Southeast Asian-inspired recipes that call for fish sauce, like the Rice Noodle-Shrimp Salad (pictured above) in our June issue. This sauce is a staple of Thailand, the Philippines, Vietnam and really the entire region, and is usually made from fermented anchovies. Sounds scary, we know, and it can smell scary, too — very pungent. But it can be surprisingly subtle and can add an astounding depth of flavor as well as authenticity to a dish. We’re lucky that we can now find fish sauce in the Asian section of most big grocery stores. But if you are lucky enough to live near an Asian market, you will likely see several different brands on the shelf, each of different origins and with its own subtly unique flavor.
In November of last year, right before we started developing our recipes for June, I had the good fortune of visiting Vietnam. The food, of course, was amazing. And while there, I was surprised to learn about the variety of fish sauces and fish sauce blends they used. The most common variety by far is nuoc cham: fish sauce diluted with water, sugar and lime juice, usually seasoned with garlic and fresh chilies. Not only is it delicious, but because its flavor is slightly more subdued, it is the perfect starting point for fish sauce novices. In the Rice Noodle-Shrimp Salad, I created my own version of nuoc cham as the salad dressing. It imparts tons of flavor to the rice noodles, but it’s also extremely versatile: It’s great as a dipping sauce for grilled chicken, for instance.
Get the recipe