by Maria Russo in Food Network Chef, November 10th, 2013
by FN Dish Editor in Community, November 10th, 2013
When it comes to transforming America’s failing restaurants on Restaurant: Impossible and giving them a second chance at future success, fans know that Robert Irvine is all business, dedicated to teaching owners how to turn their eateries into profitable productions. And each week on Restaurant Express, you see him challenging restaurant hopefuls to survive the ultimate seven-week culinary road trip. But just recently, Robert invited fans to get to know him beyond television and divulged insider details about seemingly all aspects of his life. In an #AskIrvine Twitter chat, Robert revealed his favorite meal, deserted island must-have, packing preferences when traveling, secret to achieving bulging biceps and more. Read on below to get caught up on the highlights and learn 10 little-known facts about this longtime chef and professional restaurateur.
1. Even though he’s in tiptop shape, Robert admits, “I believe every meal should end with something sweet.”
2. When asked what single food he would bring with him on a deserted island, he answered: “Water. You can’t live without it.”
3. “I love Stella and Heineken,” Robert admits of his favorite beers.
4. For more than 10 years, Robert was a member of the British Navy.
5. Robert has been cooking since he was 11 years old.
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by Robin Miller in Uncategorized, November 10th, 2013
This week’s Most Popular Pin of the Week features recipes that incorporate the fiery red sauce in the green-topped squeeze bottle that has become a staple in many kitchens — including Iron Chef Marc Forgione’s. If you haven’t tried it, don’t be afraid. Start small with recipes like Michael Symon’s Spicy Deviled Eggs or these Chilled Peanut Soba Noodles.
For more everyday recipe inspiration, visit Food Network’s Let’s Cook: Main Dishes board on Pinterest.
Get the Recipes: Sriracha Recipes
by Amanda Marsteller in Holidays, November 10th, 2013
This barbecue sauce is an incredible blend of sweet and tangy ingredients (mango, onion, red pepper, jalapeno, cumin, cloves, cider vinegar, molasses and more), creating a mouth-watering topping that’s excellent with grilled chicken. It’...
by Food Network Magazine in Food Network Magazine, November 9th, 2013
With so much effort spent on the Thanksgiving turkey and sides, there’s rarely any time left to whip up a savory spread of starters for guests to snack on. To take the stress off, try these easy appetizers that take just 15 minutes to cook or assemble and leave you more time to put finishing touches on the big feast. Start with Food Network Magazine’s 50 Easy Toast Toppers, which offers a ton of creative ideas for dressing up toasted baguette rounds.
Pomegranate, Arugula Salad: Tyler’s fall-flavored salad takes mere minutes to toss together, including the sweet pomegranate molasses vinaigrette.
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by Dana Angelo White in Uncategorized, November 9th, 2013
Cincinnati is the site of an epic pie battle, and it heats up every November: Frisch’s Big Boy restaurants and Busken Bakery both claim to make the best pumpkin pie. The rivalry started in 2010, when Frisch’s ran a billboard ad on top of Busken Bakery saying, “Hello, Pumpkin.” Busken put a sign next to it reading, “That’s ‘Mr. Pumpkin’ to you, Big Boy.” And the companies have been duking it out ever since. Last year, Busken’s owners dressed the seven-foot Big Boy statue in a Busken apron. If you’re in Cincinnati, keep an eye out for the latest pranks — and try a slice of each so you can pick a side.
(Photograph by Kang Kim)
by Maria Russo in Food Network Chef, November 9th, 2013
It’s a fabulous time of year for pears! Take advantage of the fruit’s sweet flavor and dose of fiber and potassium by making these innovative recipes. (Wondering if that pear is ripe? Check the neck.)
A simple concoction of p...
by Dana Angelo White in Uncategorized, November 8th, 2013
Given the chilly weather, shorter days and darker nights, comfort food season is at the top of everyone’s mind lately, and while many look to mac ‘n’ cheese or casseroles for hearty satisfaction, most forget that risotto is every bit as rich and decadent as those classic picks. This creamy, cheesy, Italian rice-based dish has been given a bad rap — some claim it’s too tedious to prepare at home — but Iron Chef Geoffrey Zakarian is on a mission to dispel that culinary rumor once and for all.
Catching up with fans at the 2013 New York City Wine & Food Festival last month, Geoffrey assuaged fears of cooking risotto from scratch — something he’s deemed “the final frontier” — explaining, “It’s nothing more than rice …. It’s not that much work …. It’s just a technique.” He broke down that technique during his live culinary demonstration preparing a mushroom-lobster risotto, and he noted that the payoff promises versatile recipes and can-do results. Read on below to hear from Geoffrey and learn his top tips for mastering risotto at home.
10. If you’re new to cooking risotto, stick with a basic recipe featuring chicken stock, cheese and olive oil.
9. Opt for a pan that offers enough surface area to cook the rice. Whether you use a large skillet or deep pot, just be sure there’s ample space for the rice to meet the heat.
Get the top-eight tips
by Leah Brickley in How-to, November 8th, 2013
Everyone is talking about the FDA’s call for the complete removal of artificial trans fats from the food supply. What does this mean for the future of your diet?
Trans Fats Refresher Course
Most folks know trans fats aren’t good for them...
by Marisa McClellan in Entertaining, November 8th, 2013
After wrapping up our waffle project, we in Food Network Kitchens kept thinking of new things we wanted to waffle. Let’s share the fun: You waffle some foods and share your hits and misses. Here are five tips that will help you through your waffling adventures:
I believe everyone should have one cookie recipe that they know by heart — one that can be easily whipped together to welcome new babies, offer up at potlucks and make on a whim when you need a touch of sweet homemade comfort.
For some people, that cookie is a basic chocolate chip. For others, it’s a rough and tumble mix of oats, nuts and dried fruit. And I know other folks who can make peanut butter or sugar cookies with their eyes closed.
The basic requirements of this type of cookie are that the ingredients can be kept in the kitchen cupboard, that you need only a bowl or two to make it, that it drops from spoon to baking sheet with ease (no roll-out cookies need apply) and that it tastes good. Being sturdy enough to withstand the U.S. Postal Service is not required, but it’s a plus.
Before you start baking, read these tips