Star-a-Day: Kara Sigle

by , May 7th, 2012

Kara Sigle

To give you a sneak peek at the personalities of Team Alton, Team Bobby and Team Giada, we’re introducing a finalist per day leading up to the bigger-than-ever Food Network Star premiere on Sunday, May 13, at 9pm/8c. Don’t miss the casting special on Saturday, May 12, at 9pm/8c for a behind-the-scenes glimpse at each finalist’s road to Star-dom, including footage of their final one-on-one auditions with their respective team leaders.

Team Bobby’s Kara Sigle is a 31-year-old caterer and fitness guru from Chicago. She learned to cook from her mom and likes to put a healthy spin on favorite tried-and-true dishes.

Read more

In Season: Vidalia Onions

by , May 6th, 2012
vidalia onions

Sweet vidalia onions are in season right now.

Vidalia onions, the official state vegetable of Georgia, are only available for a limited time. Get your hands on these sweet onions while they’re in season!

What, Where & When?
During the Great...

Read more

Star-a-Day: Linkie Marais

by , May 6th, 2012

Linkie Marais

To give you a sneak peek at the personalities of Team Alton, Team Bobby and Team Giada, we’re introducing a finalist per day leading up to the bigger-than-ever Food Network Star premiere on Sunday, May 13, at 9pm/8c. Don’t miss the casting special on Saturday, May 12, at 9pm/8c for a behind-the-scenes glimpse at each finalist’s road to Star-dom, including footage of their final one-on-one auditions with their respective team leaders.

Twenty-eight-year-old Linkie Marais is Team Giada’s resident baking queen. Linkie grew up in South Africa and moved with her family to Mississippi at age 16. This trained pastry chef and wedding cake expert now lives in Massachusetts.

Read more

Congratulations to Ted Allen and Chopped on James Beard Journalism Awards

by in Events, May 5th, 2012

james beard journalism awardsFriday night while guests dined on Alex Guarnaschelli’s delicious organic chicken with 40 cloves of garlic, among other tasty courses, the food industry celebrated Food Network’s very own. The awards, which were emceed by JBF award winners Michael Symon and Martha Teichner, celebrate excellence in food media. Chopped won the award for best Television Program, in Studio or Fixed Location, category and Ted Allen took home the award for best Media Personality/Host, also for Chopped.

Ted thanked the 9 judges that he works with on Chopped including Marcus Samuelsson, Marc Murphy, Amanda Freitag and Scott Conant, who were also in attendance. He said, “The judges on our show are so much a part of what our show is … these are the people that make me look smart and teach me things.” After winning his second award of the night he mused, “Having one is nice but when they clink together …”

Congratulations to all of the 2012 James Beard Award nominees and winners.

Related Reading:

Quinoa, 5 Ways

by , May 5th, 2012
quinoa

Quinoa With Shiitakes and Snow Peas

Quinoa-a-holics have been sprouting all over the nation. If you’re looking for some new, creative quinoa recipes—we’ve got 5 you’ll love!

Asian-Style
This Asian-inspired warm quinoa salad is a quick side di...

Read more

Star-a-Day: Emily Ellyn

by , May 5th, 2012

Emily Ellyn

To give you a sneak peek at the personalities of Team Alton, Team Bobby and Team Giada, we’re introducing a finalist per day leading up to the bigger-than-ever Food Network Star premiere on Sunday, May 13, at 9pm/8c. Don’t miss the casting special on Saturday, May 12, at 9pm/8c for a behind-the-scenes glimpse at each finalist’s road to Star-dom, including footage of their final one-on-one auditions with their respective team leaders.

Today we meet Team Alton’s quirky retro gal, 29-year-old Emily Ellyn. Emily grew up on a farm, trained at the Culinary Institute of America and Academie Internationale de Management in Paris and is now pursuing her Ph.D. in hospitality management.

Read more

A Cinco de Mayo Simple Soirée

by in Drinks, Holidays, May 4th, 2012

margarita and sangria for cinco de mayo
Cinco de Mayo is my favorite food holiday. I know I probably say that for every food-related holiday, but let’s be honest — Cinco de Mayo really is the best.

Growing up in Arizona meant a few things. The most important one is that you absolutely must throw a giant Cinco de Mayo party every single year regardless of what day of the week the holiday falls on. We Arizonans take our Cinco de Mayo parties pretty seriously, too. There is never a shortage of freshly made margaritas or sangria and there is always guacamole.

This year I’m going to be in Los Angeles for the holiday and while L.A. is all well and good, there is really nothing like being home in Tucson for a fun fiesta. But never fear, I’m still going all out for Cinco de Mayo this year. These two cocktails will be making an appearance for my fiesta and you should absolutely make them, too. Based loosely on two cocktail recipes from a few of my favorite Food Network stars, I’ll be whipping up a jalapeno-infused margarita and a strawberry raspberry sangria.

Get my variations

All-American Down-Home Patriotic Meatloaf Sandwich — The Weekender

by in Recipes, May 4th, 2012

patriotic meatloaf sandwich
In the mid-eighties, before the nightly news scared my mom into switching to turkey, my family ate a lot of ground beef. It was on the menu at least a couple nights a week. Sometimes it was crumbled into tomato sauce and served over spaghetti noodles. During the summer, we had it scrambled with vegetables and rice and packed into overgrown zucchini.

On particularly harried nights, my mom would season a pound while still in the package, divide it into four patties and plop them into a pan. When burgers were prepared thusly, they were always served with carrot and celery sticks, with ranch dressing on the side for dipping.

The best nights were when the ground beef was mixed with oatmeal, an egg or two, chopped onion, garlic powder and a squirt of ketchup and packed into a loaf pan. I loved my mom’s meatloaf with a passion, mostly because she always made enough for sandwiches the next day. I have always been something of a fool for a good meatloaf sandwich.

In those days, my meatloaf lunch wasn’t a complex affair. It was always a half sandwich, made on whole-wheat bread spread with ketchup and mustard. Packed with one of those frozen disks to keep it all cool, it was the best thing to be found inside a canvas lunch bag.

Before you start assembling your sandwiches, read these tips

Derby Day for the Kiddies: Virgin Mint Juleps

by in Drinks, Holidays, May 4th, 2012

derby daySince Derby Day traditionally happens in the beginning of May, I always associate it with the beginning of summer. Is it because the horse race is affectionately referred to as “the most exciting two minutes in sports?” No, it’s because I love so many of the traditions that come with it. I love that the winner is presented with a “blanket” of 554 roses. I love fiddling with a version of “burgoo,” a beef and pork stew traditionally served on this day. Burgoo is one of those recipes that can be left open to interpretation. It is traditionally made with whatever meats (beef or pork) and vegetables (lima beans, corn or okra) are available. My best results came from braising some cubed-up brisket and stirring in some corn, fava beans and peas to give it that touch of spring. With all this cooking, a cooling drink seems only fitting. The mint julep happens to be one of my favorites. It reminds me of a snow cone, the fruity, icy cone I used to get from ice cream trucks as a kid. This provides a fun drink for kids instead of a more traditional Shirley Temple.

Get the recipe