When Season 5 of Worst Cooks in America began, 14 culinary klutzes entered Boot Camp; each contestant had the hope of making it to the end, to win $25,000 and at the same time gain bragging rights for their mentor Anne or Bobby. The finale is less than one week away. Two recruits have risen to the top, proving that it is possible to start at the bottom and work one’s way up. Through countless Skill Drills and Main Dish challenges, they’ve shown resilience to nearly anything Chefs Anne and Bobby could throw at them, from milking cows for making fresh mozzarella to tackling very much alive lobsters. Now it’s time for you, the fans, to show support for your favorite team.
Each month, thousands of Food Network Magazine readers submit clever names for the back page’s Name This Dish contest. Previous dishes include a steak sandwich (“Kraut Pleaser“), savory muffins (“Thyme Savors“) and a Santa ice cream treat (“Brrrr Humbug!“). In the January/February 2014 issue, we asked readers to dream up names for this rolled crepe (pictured above). Some of our favorites were:
Choc ‘n Roll
Front Royal, Va.
League City, Texas
“To have health and wellness,” says Marco Canora, “the best thing you can do is cook for yourself, because you control the fats and salts and you are cooking with whole foods.” These days, health and wellness are of central i...
The nominations for 2014 James Beard Foundation Awards — the food industry’s version of the Oscars — were announced Tuesday in Chicago. The awards honor excellence among chefs and restaurateurs, cookbook authors, food journalists, broadcast and media producers and personalities, restaurant designers, architects and other culinary professionals. Winners will be named in a ceremony in New York City in early May.
Food Network’s own Ina Garten was nominated for a James Beard Foundation Broadcast and New Media Award in the category of Outstanding Personality/Host for Barefoot Contessa: Back to Basics. The other nominees in that category are Sara Moulton, host of Sara’s Weeknight Meals on PBS, and Andrea Robinson for The 30-Minute Wine Whiz on Andreawine.com.
Heartland Table, hosted by chef and connoisseur of all things Midwestern Amy Thielen, was nominated in the Television Program, in Studio or Fixed Location, category, alongside Lidia’s Kitchen and Martha Stewart’s Cooking School, both of which air on PBS.
Amy was represented in another category as well. Her cookbook, The New Midwestern Table: 200 Heartland Recipes (Random House), was nominated for a James Beard Foundation Book Award in the American Cooking category. Daniel Humm and Will Guidara’s I Love New York: Ingredients and Recipes (Ten Speed Press), and John Currence’s Pickles, Pigs & Whiskey: Recipes from My Three Favorite Food Groups and Then Some (Andrews McMeel Publishing) are the other nominees in that category.
Click here for the full list of nominees. Our deepest congratulations to Ina, Amy and all!
Tomorrow marks the first day of spring, and just as you may be getting ready to transition your wardrobe from heavy snow coats to light jackets, so, too, are you likely longing for a change in everyday meals. Gone are the cravings for warming stews and comforting casseroles; it’s all about bright, fresh flavors that make the most out of this brand-new time of year. Check out Food Network’s top-five recipes for the season below, and celebrate the first days of spring with an abundance of crisp vegetables and juicy fruits of all colors.
5. Roast Chicken with Spring Vegetables — With this all-in-one supper of juicy chicken, hearty potatoes, and colorful carrots and radishes, you no longer have to prepare separate protein, starch and vegetable components to offer a complete meal.
4. Green Salad with Strawberry Balsamic Vinaigrette — Consider Rachael’s fuss-free recipe the ultimate go-to salad, as it requires just a few minutes to assemble the lettuce with fresh berries and a tangy dressing.
For this week’s Chopped Dinner Challenge, the chefs in our Food Network Kitchen chose to feature the basket ingredient of chia seeds. Some people may recognize chia seeds as a novelty of the ’80s, where you spread the seeds on clay figures and then watched them sprout green foliage. Chia seeds have become very popular in the health food market in the past few years because they’re actually quite good for you, packed with healthy fats, fiber, protein, vitamins and minerals. Usually chia seeds are mixed into yogurt, oatmeal, juice or tea, but this recipe for Chia-Crusted Salmon with Soy Bok Choy uses the seeds as a crispy baked coating, creating a new spin for your family that’s both healthy and flavorful.
Before you pick out a pasta for dinner tonight, think about what sauce you’re craving. Different pasta shapes lend themselves better to different pasta sauces, and these perfect pairings will ensure the perfect bite.
1. Flat Long Noodles
Think of fettuccine, linguine and tagliatelle as the flat, ribbon-like pastas that pair well with creamy sauces. The surface area of a flatter noodle means that it can stand up to a rich sauce. The wider the noodle, the heartier the sauce. A meaty Bolognese is best for wide pappardelle while an Alfredo pairs perfectly with fettuccine.
Here is a cake worth adding to your repertoire — it’s super-fast to put together, pleases many dietary requirements (it’s free of gluten and dairy) and can either be dressed up or down depending on how you serve it.
The pureed pear...
Michael Symon may be a guru of all things pork, but at the 2014 South Beach Wine & Food Festival, he switched the focus from pig to chicken as he demonstrated to a standing room-only crowd the fundamentals of fried chicken. “If you learn the technique, you can make a thousand dishes,” he said, explaining his philosophy in the kitchen, which surely applies to the batter-fry process of chicken. He offered sun-soaked fans on the beach a how-to for making the crispiest, juiciest fried chicken yet — a set of must-know strategies that will yield consistent results every time. Read on below to learn Michael’s secrets, then after mastering his approach, update the process with your own ideas to accommodate your tastes.
1. “Buy the best chicken that you can afford.” The overall taste of the dish will be affected by the quality of ingredients that you use, and he says of the meat, “If it can be organic, great.”
2. Proper and frequent salting is key to any recipe. Not only does it add bold flavor, but it also acts as a tenderizer. “Make it rain,” he suggests of this crucial seasoning.
3. He opts for “a quick brine” of buttermilk to offer moisture and enhanced taste when making his fried chicken. This process is different from a traditional long brine, which many do to Thanksgiving turkeys, as this will not break down the meat too much.