by Amy Reiter in News, March 1st, 2014
by Virginia Willis in Recipes, February 28th, 2014
Who said a restaurant had to break the bank to be good? You can keep your fancy-pants gazillion-dollar-a-plate eateries — or at least keep diligently saving up to one day try them. The number one restaurant on Yelp’s just-released list of the Top 100 Places to Eat in the U.S., based on its community reviews, is a little hole-in-the-wall joint in a condo community in Kailua-Kona, Hawaii, called Da Poke Shack, where a meal will run you around $10. The food — “always fresh … never frozen,” its website boasts — is served into disposable containers with ice cream scoops. Yes. [Yelp via Slate]
If only it counted as exercise: Kitschy kitchen accessory alert for ‘za-loving cycling buffs (and those who long to be buff cyclists). The Fixie Pizza Cutter, by DOIY, designed to look like a fixed-gear bike, complete with handlebars, seat, frame and two wheels sharp enough to slice through crust, is the talk of the hungry hipster set. It comes in two color combos: Watermelon (mint and pink) and Bumblebee (black and yellow), and retails for around $25. Alas, it’s not yet being shipped to the U.S., but here’s hoping it rolls this way soon. [Toxel]
by Marisa McClellan in Recipes, February 28th, 2014
Country hams have long been a Southern staple and one old-time recipe is country ham served on a bed of creamy grits topped with redeye gravy. Redeye gravy is not gravy, nor is it red. It is made from coffee — or Coca-Cola — that is simply poured into the skillet to loosen the salty brown bits on the bottom of the pan. Food lore has two possible explanations for its unusual moniker: The first is that the county ham steak usually has a small round bone in the center (the femur) that resembles an eye. The second is that redeye refers to the caffeine in the coffee, making the dish a rousing breakfast.
by Joseph Erdos in Shows, February 28th, 2014
I grew up in a family where we ate a home-cooked dinner together nearly every night. The food was a rotation of comforting things like roasted chicken legs, skillet chili and baked salmon, and my parents were always juggling grocery shopping and cooking duties in order to make it happen.
On the rare nights when the grocery and cooking system hit a snag, we’d go down the road to Best Teriyaki. They served an array of grilled and teriyaki-glazed meats alongside steamed rice and piles of sauteed cabbage and broccoli. It was affordable, relatively healthy and entirely delicious. My sister and I loved it.
Thanks to that early conditioning, on nights when I’m weary and want relief from the kitchen, I crave teriyaki chicken. Sadly, Philadelphia does not have the same profusion of teriyaki restaurants that my childhood home in Portland, Ore., did, so to satisfy this yearning, I have to make my own (though I do always wait for a night when the desire to cook has returned).
by Maria Russo in Community, Shows, February 28th, 2014
When it comes to doughnuts everyone has his or her favorite, whether it’s a simple glazed doughnut, a powdered, jelly-filled one or a Boston cream. A doughnut preference is also a reflection of one’s personality, as the recruits on the next episode of Worst Cooks in America prove. In a Skill Drill challenge, Chefs Anne and Bobby test the recruits’ abilities with flavor combinations by tasking them with making doughnuts from scratch — including the dough. There will be rising, kneading and punching down!
After tasting various options from a doughnut truck, the recruits will have their own chance to create doughnuts that the mentors have asked be unique, well-balanced and flavorful. FN Dish wants to know, if you were told to come up with your own personal doughnut creation, what would you make? What would be your winning doughnut flavor combination?
Watch a sneak peek of the episode and tell us your doughnut idea
by Jason Machowsky in Uncategorized, February 28th, 2014
As you cozy up on the couch with your morning cup of joe and prepare to take in an all-new episode of The Kitchen on Saturday (at 11a|10c), log on to Twitter and follow @FoodNetwork, as there will be a very special guest sending out tweets that morning. The Kitchen’s own Marcela Valladolid is taking over Food Network’s account for the run of the show that day, sharing her insider perspective on filming as well as behind-the-scenes commentary.
The focus of this Saturday’s episode is on questions that you, the fans, have asked, and it will be up to the co-hosts to answer them on air in the form of easy-to-make recipes and go-to tips. With Marcela at the keyboard on Twitter this weekend, however, you can likely expect to find a few additional ideas, as she may be dishing out her own tried-and-true strategies for quick-fix meals and cooking for kids. Do you have a question for Marcela? Tweet it @FoodNetwork, and perhaps she’ll answer it online.
by Joseph Erdos in Shows, February 28th, 2014
A staple of Middle Eastern cuisine, hummus is creamy, endlessly customizable and packed with nutrients, including healthy fats, fiber and protein. If you love hummus already, there are countless tasty new iterations you can try. And if you’re ...
by Toby Amidor in Uncategorized, February 27th, 2014
This weekend, watch all new episodes from Ree, Trisha, Jeff, Giada and Ina. Ree is cooking up a breakfast for her brother Mike. Then Trisha gets in the kitchen and the gym with two Olympic gymnasts. On Sandwich King, Jeff reinvents classic steak sandwiches. Then Giada cooks grown-up versions of popular childhood recipes. And Ina is hosting a cocktail party for a fundraiser.
On Saturday, watch an all-new episode of The Kitchen, where the hosts answer viewers’ questions. Also Kelsey Nixon stops by to talk about her new book Kitchen Confidence, a copy of which will be given away tomorrow on FN Dish. On Sunday, watch a brand-new Food Court Wars, a Las Vegas-themed Iron Chef America with Chef Flay facing challenger Chef Angelo Sosa and a new episode of Cutthroat Kitchen.
by Maria Russo in Food Network Chef, February 27th, 2014
The nutrition label currently on packaged food (above left) has been in place since the early 1990s. But earlier this year, the FDA announced that the Nutrition Facts label would be undergoing a makeover. This morning, the agency released details of...
by Allison Milam in Recipes, February 27th, 2014
It’s Thursday, and while that means everyone is just one day away from the weekend, it also means it’s time to throw back — to an earlier period in Food Network’s history. Check back on FN Dish every Thursday to find the latest #tbt of your favorite chefs and get a retro look at their earliest days on TV.
Although Marc Forgione may now be considered a long-standing member of the Chairman’s team of Iron Chefs, this famed New York-based chef was appointed to the esteemed position only three years ago. He beat out rival competitors from around the nation on The Next Iron Chef: Season 3, ultimately impressing the Chairman and a panel of judges so much so that he earned the most-coveted title in the industry.
Before he entered Kitchen Stadium, Marc had been cooking professionally for years, and although his father is a renowned master of American cuisine, he sought out his own hands-on training in eateries both domestic and abroad. Today he’s known equally for his fierce culinary prowess in culinary competitions as well as for his multiple restaurants in New York City and New Jersey. Just last year FN Dish caught up with Marc to tour his latest project, a Manhattan outpost of Atlantic City’s American Cut, and he said, “Our goal from the get-go was to bring steakhouses ‘back to their glory.’”
Every stage of the cookie-baking process — from licking the batter to succumbing to seconds — is therapeutic. Just as soon as you slide them from the pan, any kind of work-, traffic- or weather-induced woe will meet its end. But let’s be realistic; cookie comfort isn’t one-size-fits-all. You may need to bake up some solid recipes for old-school classics, or try your hand at new creations you might not have considered. All that’s left is a non-negotiable glass of cold milk, since cookies are simply better when they’re dunked.
A no-fail recipe for Chocolate Chip Cookies is vital for any baker. Consider this easy, versatile dough a jumping-off place; whatever you add beyond chocolate chips is up to you. For those who prefer these classics with a crunch, Crispy Chocolate Chip Cookies are baked until just brown around the edges.