The editors, cooks and food-curious experts at Food Network Kitchens are always looking for what’s fun, delicious and next. It’s become a given that food fans, chefs and media types of all sorts look ahead and share their expectations. From their glimpse into the 2014 crystal ball, here’s a not-so-serious, definitely unscientific look at the food trends seen as up-and-coming.
“It’s kind of a wild time in food, full of contradictions,” says Katherine Alford, SVP of Culinary at Food Network. “On one hand people are more adventurous than ever. They’re eating Korean and Szechwan, seeking out crazy-hot ghost peppers, and mixing and matching to make outlandish hybrids of comfort foods. But that’s all balanced with a growing demand for food that matters more to our bodies’ well-being and the planet’s well-being, too.” Recently and still coming, you can see an eclectic mix of comfort food and healthy food, plus local picks as well as far-flung favorites. “In the past few years we’ve upped our spices, eaten more veggies and grown to expect some playfulness on the plate,” Alford says. “With all that, next year I’m keeping my eye on what’s cooking right here in America’s heartland. There is real excitement in the fresh voices cooking there. As for 2014, we hope what we found is inspiring with a little wishful thinking mixed in.” Tell us what you’re looking forward to as the next delicious food on your table in the new year.
While some soups and stews require hours of slow simmering to achieve their fullest flavor, long cooking times aren’t always required, and it’s indeed possible to turn out a ready-to-eat bowl in well under an hour. Guy Fieri’s big-batch recipe for Ginger-Carrot Soup (pictured above) from Food Network Magazine is one such fuss-free dish, as it can be simply and quickly prepared on a weeknight.
The flavors of fresh carrots and subtle spicy ginger naturally complement each other, and in Guy’s family-friendly soup, they’re combined with sweet caramelized onions and garlic for added depth of flavor. Thanks to a few russet potatoes, Guy manages to make the texture of this soup creamlike, although there’s no heavy cream used; when the potatoes are cooked and pureed along with the rest of the vegetables, their starch will naturally thicken the broth. Just before serving, top each bowl with a tangy mixture of Greek yogurt and thyme, and finish with a sprinkle of pine nuts for welcome crunch.
While much of Robert Irvine‘s Restaurant: Impossible mission involves him overhauling the menu and bettering the interpersonal relationships among business owners and staff, time and time again one of the most-striking elements of his transformations proves to be the all-new decor of the restaurants. From fresh coats of paint and hand-laid flooring to knocked-down walls, custom artwork, signature signs and improved lighting, Robert and his design team will take on almost anything when it comes to updating the interior of restaurants, and they’re committed to working within their budget to giving eateries the best look and feel within their space.
Since owners are often sequestered from the transformations taking placing inside their restaurant, most are simply overwhelmed with surprise and emotion when Robert reveals their brand-new business. Tears, hugs, wide eyes and dropped jaws are just a few of the reactions Robert has witnessed when they’re finally able to see their revitalized restaurant for the first time.
While Cutthroat Kitchen judges are quick to taste the food before them in each round of evilicious competition on the show, they don’t know exactly how that dish came to be, what ingredients were used to prepare it and which methods were undertaken to produce it. For help in clarifying the unknown, host Alton Brown sits down with the judges in his Web-exclusive After-Show to break down the ins and outs of the challenges; this week, he and Antonia Lofaso chatted about the latest contest to unfold.
Traditional wonton wrappers may seem like a must-have ingredient for chefs tasked with preparing pot stickers, but in Round 1, three of the four competitors were forced to work with wontons in other forms, like honey-soaked wontons, frozen wontons and wonton soup. Thinking about the offerings she had just tasted, Antonia correctly guessed that Chef Velez was the one fortunate enough to work with the fresh product. Although she was initially hesitant about Chef Miranda’s dish, which was crafted out of frozen wontons and featured cabbage-wrapped bites, Antonia ultimately told the finalist, “I’m not mad at it.” Later she explained to Alton: “When someone says ‘pot sticker,’ you have this idea in your head of exactly what you want. So when I walk over and there’s cabbage, and I’m like, am I going to get that texture on the outside? Am I going to get that little bit of, like, char? And then I really enjoyed it.”
This week’s Most Popular Pin of the Week is a classic with an added chocolate lovers twist. Give banana bread a fancy spin when you mix in chocolate chips. Pour chocolate glaze on the cooled bread for a sinfully sweet creation.
A little like bacon and eggs with spaghetti instead of toast, this classic Italian dish is as simple as it is decadent. The traditional recipe is made with cured pork jowl (guanciale) or bacon. And although some recipes call for cream, true c...
While some may be content to watch the Times Square ball drop on New Year’s Eve from the comfort of their pajamas while cuddled on the couch, Southern at Heart host Damaris Phillips is no such celebrator. In fact, this Louisville, Ky., native dons her most-elaborate outfit and her fanciest footwear for a night on the town as she prepares to ring in the new year. FN Dish caught up with Damaris toward the end of this year to find out more about her New Year’s traditions and best memory of the holiday. Read on below to learn her New Year’s resolution from last year and get her top tips for easy party fare.
How do you celebrate New Year’s Eve these days? Damaris Phillips: I love going out. I love getting dressed up fancy. I love sparkly clothing. Like, there’s not a lot of occasions to wear sparkly heals, and I have maybe 15 pairs, so I love New Year’s because it’s the perfect time to put on sequins and rhinestones and glitter and get real dressed up. And I love to dance; I like to go to places where they have, like, an old-time ball kind of New Year’s, and my gentleman loves New Year’s. Like, it’s his favorite holiday, so I know how special it is for him, and it’s always fun to be celebrating together. I come up with New Year’s resolutions. For sure.
Over the years you’ve come to know both Rachael and Guy from their many Food Network shows. Fans can easily recognize each one’s cooking style, recipes and, above else, personality — Rachael with her trademark show 30 Minute Meals and her “yum-o!” motto and Guy driving around in a red Camaro looking for the best eats on Diners, Drive-Ins and Dives. But, in fact, how well do you know this pair who together host Rachael vs. Guy: Kids Cook-Off? Now it’s your turn to find out. Take the quiz below to see if you’re a Rachael and Guy superfan and watch the premiere of Rachael vs. Guy: Kids Cook-Off on Sunday, Aug. 17 at 8pm/7c.