by Joseph Erdos in Shows, August 20th, 2013
by Foodlets in Family, August 20th, 2013
This past Sunday on The Great Food Truck Race, the eight new food truck teams rolled into Hollywood and began the first leg of the cross-country journey. Day one had them selling in Beverly Hills, Calif., and day two took them to the city by the Bay, San Francisco, where they had competition from local food truck businesses. In both cities, Philly’s Finest Sambonis racked up the most sales, winning the weekend. Unfortunately, Murphy’s Spud Truck was beset with issues that put them in the bottom and got them sent home early.
Even without ever selling from food trucks before, the teams proved they could stand among some of the best mobile businesses in the city. And that’s a pretty big accomplishment since the Golden State has some of the best and most popular food trucks in the country. We’ve got a road trip planned for you: From San Diego to San Francisco, you’ll find some great mobile eats on the West Coast.
Start the Road Trip
by Robin Miller, August 20th, 2013
When I saw the heirloom tomatoes at the farmers market, I was in. And I wasn’t alone. That afternoon, my 4-year-old and I set out to make this Heirloom Tomato Pie. It took a long time, with many steps, but the results were delicious and best of all, both of us thought so.
The secret to this tart’s success was twofold: fresh, sweet tomatoes, plus the truest rule of getting kids to try new food — let them help cook. Because she had so much skin in the game, our preschooler was nothing but proud of the tart once it came out of the oven. Carefully delivering a teetering plate to each person at the dinner table, she only looked happier at one other moment of the meal: when she tasted the first bite herself.
You can’t win ‘em all, but boy, isn’t it nice to have a hit?
by Food Network Kitchen in Food Network Magazine, August 20th, 2013
Whether you call it phyllo, fillo or filo, one thing is certain, this store-bought dough is versatile. Phyllo (Greek for “leaf”) is actually layered sheets of paper-thin pastry dough that, when baked, become light, crisp and flaky, with ...
by Sarah De Heer in Behind the Scenes, Shows, August 19th, 2013
Removing the stems from leafy greens like kale and chard is an oddly satisfying task. Here are two methods:
1. Hold the end of the stem in one hand (left image) and run your knife down both sides of the stem (away from you) to shave off the leaves.
2. Pull the leaves together (right image) and grab them with one hand. Then rip out the stem with the other hand.
(Photographs by Melissa Punch/Studio D.)
by Maria Russo in Recipes, August 19th, 2013
Shed fans know that Brad Orrison is the mastermind behind The Shed
, the mecca for barbecue in southern Mississippi, but what fans might not know is that Hobson wasn’t the original pit master — it was Brad. “Food was always a passion for the family,” Brad recently told FN Dish. “During my college years I opened both a pizzeria and sushi joint. But what I loved the most was the aspect of barbecue.” From the restaurant’s inception to date, Brad has worn many hats.
Click on the play button on the video above and get to know Brad a little better.
by Dana Angelo White, August 19th, 2013
Whether you enjoy them straight off the pit, baked into cakes and cobblers, or turned into cool ice cream, there’s no denying that peaches are one of summer’s best — and juiciest — treats. Given their natural sweetness, peaches pair well in desserts, either on their own or with other stone fruits and berries, but it’s their sweet flavor that also makes them go-to ingredients in savory recipes. The secret to integrating them into salads, for example, is featuring them alongside complementary flavors that will balance their sweetness. Tomatoes are one such classic accompaniment to peaches, as they’re full of sugars but undoubtedly acidic as well.
Food Network Kitchens creates a Tomato Peach Salad with Basil (pictured above) that’s as simple to make in 10 quick minutes as it is full of light, fresh flavors. Since the salad is made with only six ingredients, it’s important to use the best versions of them you can find, especially when it comes to the heirloom tomatoes and ripe peaches. This recipe is largely no-cook, save for a basil puree that’s made by blanching fragrant basil leaves and processing them with fruity olive oil and seasonings; use this bright-green mixture as the base of the dish, and serve the tomatoes and peaches on top of it before finishing the plate with refreshing lime juice and whole basil leaves.
by Maria Russo in Shows, August 18th, 2013
Most bottles and cans of energy drinks are nothing but sugar water plus lots of supplemental vitamins and minerals. The beverages are also loaded with herbal stimulants and caffeine. The safety of many of the herbal ingredients is questionable, an...
by Joseph Erdos in Shows, August 18th, 2013
To succeed in the Cutthroat Kitchen
, it’s not enough for a chef to come equipped with his lucky knife kit and years of experience at the stove. After all, a fellow competitor may prevent his use of that cutlery and make him question the extent of his skills, all with the help of $25,000 in spending money and the will to disrupt. Chefs must take assigned curve balls in stride and turn out quality dishes for a judge, who, without knowledge of the earlier mind games, will decide based on taste alone whose plate is the weakest. On Alton’s After-Show, host Alton Brown
will reveal to the judge what’s gone down, and together they’ll dish on how the events unfolded and the food ultimately came to light.
In the series premiere, judge Simon Majumdar joined Alton in the Cutthroat Kitchen, and even after learning of some chefs’ use of inferior pork products in Round 1, revealed, “They all produced dishes that were kind of passable with one or two errors, rather than bad dishes with one or two good things about them.” Even though Chef Gianchetti had the most sought-after meat — thick-cut bone-in chops — in that round, his pork was severely overcooked, so much so that Simon admitted that “is actually worse than getting a poor ingredient and making it tasty.”
by Sara Levine in Recipes, Shows, August 18th, 2013
On the premiere episode of The Great Food Truck Race, the teams of food trucks started out in Hollywood, but their first day of selling actually took place in Beverly Hills. Soon after, a Speed Bump moved them to San Francisco. This turn of events by no means made it easy for the first-time food truck operators. In the name of the game, one team must go home every week based on the lowest profit. FN Dish has the exclusive exit interview with the latest team cut from the race.
The eight teams had a rough start in California. The challenge in Beverly Hills of upselling to upmarket customers seemed to work in bolstering profits for most of the teams. But moving to San Francisco meant the low-earning teams would be put at more of a disadvantage because they had to leave in order of profit, from highest to lowest.
SPOILER ALERT: Find Out Which Team Was Eliminated
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 Aarón Sánchez are shaking up fresh takes on two favorite summer cocktails: the margarita and the mojito. Whose will be the signature drink at your next party? Cast your votes below!