Pork Goulash With Apple and Onion — The Weekender

by in Entertaining, January 18th, 2013

Pork Goulash With Apple and OnionOne of my long-held theories about life is that most people fall into one of two entertaining camps. You are either dinner party people or potluck people. If you’re a dinner party person, the nights when you have friends over are well-orchestrated. You make the entire meal or if you delegate parts of it, you give specific recipe assignments. Wine and beer is planned, purchased in advance and appropriately chilled. Tables are set sometime in the afternoon and there’s always a carefully arranged cheeseboard.

Potluck people are less concerned with the details. They issue an invitation to gather without carefully balancing the numbers of couples and singles. They don’t make the whole meal but instead announce the main dish they’ll be providing and then ask guests to fill in the blanks as they see them. If asked to comment on whether a dish might go well with the planned menu, the answer is always a happy-go-lucky “Sure!”

I have long been a potluck person. I love eating with friends, but rarely can I be bothered with the worry of formal guest lists or long hours of prep time. I am married to someone, however, who is more comfortable when the details are firmly nailed down and so I found myself throwing a very uncharacteristic dinner party last Saturday night.

Before you start cooking, read these tips

The Many Faces of Chopped Judges

by in Shows, January 18th, 2013

Chopped JudgesWhether they’re smiling, cringing, panicked about diminishing time on the clock or just stumped by a use of ingredient or technique, all nine of the Chopped judges have very telling faces.

Browse through a gallery of some of the best Chopped judge face-moments captured throughout the seasons.

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What to Watch: A Weekend of Classic Recipes and Culinary Competition

by in Shows, January 18th, 2013

Guy's Big BiteThis weekend it’s all about cooking classic recipes with a twist, budget-friendly ideas and hard-core competition on Food Network.

On Saturday, both Paula Deen and Trisha Yearwood have a few Southern classics to share with friends and family. On Barefoot Contessa, Ina’s still on vacation in California and she’s meeting up with Tyler Florence for a date, then it’s off to a picnic with Jeffrey. On Giada at Home, Giada’s sharing her budgeting tips for making three meals out of one chicken.

Start Sunday morning off with a Cuban feast on Guy’s Big Bite. In the evening it’s off to the diner on Rachael vs. Guy: Celebrity Cook-Off followed by an international battle on Iron Chef America.

Read about the shows

The Return of the Worst Cooks in America

by in Shows, January 17th, 2013

Worst Cooks in AmericaYou may not be able to crank out a four-course dinner in an hour and your souffles may sink more often than they rise, but don’t despair because when it comes to grasping basic culinary know-how, you’re likely leagues ahead of the helpless kitchen novices on Worst Cooks in America.

Come February, Food Network will kick off an all-new season of competition among the best of the worst in the kitchen, as Chefs Anne Burrell and Bobby Flay return to lead 14 of the Worst Cooks in America through a rigorous, no-nonsense Boot Camp. This year’s recruits have been nominated by friends and family who’ve had the unfortunate experience of tasting the smelly, nauseating and overall unappealing creations these culinary felons are notorious for preparing . Chefs Anne and Bobby have just seven weeks to transform these cooking disasters into fearless kitchen leaders, and at the end of that time, the top competitors from each team will face off in a final showing for Worst Cooks glory and a life-changing $25,000 prize.

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QUIZ: How Well Do You Know the Celebrities on Rachael vs. Guy?

by in Shows, January 17th, 2013

Rachael Ray Guy FieriYou may recognize the contestants on Rachael vs. Guy: Celebrity Cook-Off as that actor, singer, athlete, comedian, socialite, etc., but these celebrities also know their way around a kitchen. Food has played an important role in their lives and they’ve got plenty of stories to tell.

Test Your Knowledge: Rachael vs. Guy Celebrity Quiz

Take this quiz and test your knowledge to see how well you know the celebrities behind the cameras.

Congratulations - you have completed Test Your Knowledge: Rachael vs. Guy Celebrity Quiz.

You scored %%SCORE%% out of %%TOTAL%%.

Your performance has been rated as %%RATING%%

Your answers are highlighted below.
Shaded items are complete.

Need some help answering the questions? Read about Team Rachael and Team Guy and check out the celebrity Q&As on FN Dish.

Best 5 Vegetable Soup Recipes

by in Recipes, January 17th, 2013

Ravioli and Vegetable Soup
Whether you’re fighting a winter cold, trying to escape the chill of January air or simply craving winter comfort food, look to hearty bowls of vegetable soup to warm you up in a flash. Check out Food Network’s top five vegetable soup recipes below for no-fail hearty suppers, complete with satisfying seasonal produce. Then tell us in the comments: What’s your favorite warming meal?

5. Ravioli and Vegetable Soup — Best finished with nutty Parmesan cheese, Food Network Magazine‘s quick-cooking soup gets its heft from store-bought cheese ravioli and escarole, a nutrient-rich green.

4. Provencal Vegetable Soup — Ina simmers potatoes, carrots and haricots verts until the vegetables are tender, then mixes in one final key element before serving: pistou, a traditional French mixture of garlic, tomato paste, basil, olive oil and Parmesan cheese.
Get the top three recipes

Hot Weight Loss Products: Worth the Hype?

by , January 17th, 2013

food on scale
Now that the holiday gluttony is behind us, ‘tis the season for countless weight loss products to come slithering into the spotlight. Lose weight without exercising or changing your diet? Don’t be fooled!

The “Experts” Weigh In?
More now tha...

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Sweet Genius Bloopers From Season 3

by in Food Network Chef, Shows, January 17th, 2013

Ron Ben-Israel may have it all together in the sweets department, but he doesn’t always have his act together on the set of Sweet Genius. Don’t miss these hilarious bloopers from Season 3 (click the play button above).

Don’t forget to tune in Thursdays at 10pm/9c to catch Ron in an all-new season of Sweet Genius. Each episode, master pastry chef Ron will challenge four chefs to create scrumptious sweets with surprise ingredients to see who will win the $10,000 prize.

Keep watching: More Sweet Genius Bloopers From Season 3

Bobby Flay Fit, Episode 4: Discipline

by , January 17th, 2013

Bobby Flay Fit Bobby Flay manages to stay fit and healthy even with a busy lifestyle as a chef, and he’s eager to share his healthy eating and fitness plan with fans in a seven-part Web series, Bobby Flay Fit.

The focus of Episode 4 of Bobby Flay Fit is discipline: Discipline applies not just to exercise, but to cooking and eating as well. Self-control is an important part of discipline, but it’s also important to choose lean ingredients, add bold flavors without extra fat and use healthy cooking techniques.

In Episode 4, Bobby cooks a new recipe in his Manhattan restaurant, Bar Americain: grouper steamed in parchment paper and topped with martini relish. Steaming fish in paper is an easy, healthy cooking technique that doesn’t rely on fats from ingredients like butter or cream. Bobby likes bold flavors in every bite of his food so he adds a drizzle of sour orange sauce to his fish, plus a spoonful of relish made with olives and hot peppers.

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Restaurant Revisited: Windseeker Restaurant

by in Shows, January 16th, 2013

Robert Irvine on Food Network's Restaurant: ImpossibleFor Windseeker Restaurant in The Dalles, Ore., the problems went beyond a tired dining room and lackluster food. They had been battling negative press for years, and owner Veta Bingman and general manager Patty Taylor faced a constant struggle to attract customers to their out-of-the-way location, despite the breathtaking river views that surround them. In just two days and with a $10,000 budget, Robert Irvine and his Restaurant: Impossible team transformed the eatery into a sophisticated space complete with a high-quality menu that would improve Windseeker’s local reputation. We checked in with Patty a few months after Robert left to find out how the restaurant is doing today.

Comparing year-over-year numbers, Patty says that “Business is up by $30,000″ following the renovation, and she adds that the cost of food and wages has increased as well. Since their Restaurant: Impossible experience, the staff has not borrowed money from the restaurant.

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