On tonight’s Chef Wanted, Christy’s on Broadway, a popular restaurant that has been in operation in Long Beach, Calif., for more than two decades, needed a new executive chef to replace its former executive chef who was moving on. Owner Christy Bono and general manager Cori Cauble were looking to find a talented individual who could revamp the menu and take it into the next decade. Anne Burrell had four candidates for the job opportunity, but only one was offered the position. FN Dish has the exclusive interview with the winning chef.
The fall season brings all things pumpkin and apple, but it also ushers in one of the largest food festivals in the country: the New York City Wine & Food Festival. Starting tonight and running through Sunday, this four-day extravaganza gathers the best of the industry all in one city.
We’ll be at the festival all weekend long with Food Network stars Rachael Ray, Guy Fieri, Robert Irvine, Bobby Flay, Giada De Laurentiis, Geoffrey Zakarian, Jeff Mauro, Alex Guarnaschelli, Justin Warner and more.
If you can’t make it to the festival this year, tune in to FN Dish for our coverage all weekend long,including exclusive videos, or search the hashtag #NYCWFF on Twitter.
Blue Moon Burger Bash hosted by Rachael Ray (Friday, Oct. 18)
Join Rachael and some of your favorite Food Network chefs — Bobby Flay, Guy Fieri and Marc Murphy — for one of the biggest bashes of the weekend. Bobby took home Judge’s Choice in South Beach earlier this year — will he be able to do it in New York City with his Carolina Burger (smoked cheddar, mustard barbecue sauce and green onion slaw)?
He may be a renowned chef, cookbook author and no-nonsense judge on Chopped, but when it comes to tailgating, Aarón Sánchez is just like every other footfall fan on game day. “Everyone thinks that, ’cause I’m a chef, I’m going to want all this really decadent stuff,” Aarón told FN Dish recently. “No, sometimes you can’t mess with the formula of a tailgate.” We recently caught up with him in New York City at an event hosted by Ortega, where he was celebrating his partnership with the Mexican food company, and he explained that there should be just a few classic eats at every tailgate spread — not over-the-top dishes or fancy fare.
If there’s any veggie taken for granted, it is undoubtedly the carrot. It’s not that we don’t eat ‘em. Please, we down carrots by the bagful — so often, in fact, that we might forget the veggie’s possibilities with all of our mindless munching. Here we go beyond the slick, shrunken realm of the baby carrot by zeroing in on bold preparations. These recipes take carrots by their roots, evolving snack time’s favorite veggie by rethinking the many, many forms it can take.
1. Shaved: For a fresh salad that leaves the leaves of lettuce behind, all you need is a vegetable peeler. Food Network Magazine’s Carrot-Cashew Salad shaves and transforms carrots into ribbons of ethereal crunchiness.
2. Pureed: Switch up your little tubs of packaged apple sauce for Tyler Florence’s Carrot, Mango and Apple Puree for Food Network Magazine. Just roast, puree and snack.
3. Pickled: Pickled Dill Carrots by Food Network Magazine inject the root veggies with zesty acidity, perfect for munching right out of the jar.
1) Give it a Whole-Grain Crust
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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.
These days Anne Burrell is living her life in extremes — kitchen extremes, that is. When she’s not working with top restaurateurs to find their next leading executive chef on Chef Wanted, she and Bobby Flay are leading teams of seemingly hopeless home cooks: the culinary recruits on Worst Cooks in America. But even in her earliest days on Food Network, Anne enjoyed competition, first appearing as Mario Batali’s sous chef on Iron Chef America in 2005. Not long after, she traveled from Kitchen Stadium to a homelike kitchen on the set of her first daytime show, Secrets of a Restaurant Chef.
On Guy’s Grocery Games, the shopping and cooking challenges are determined by host Guy Fieri, but the food that the chefs create is ultimately judged by a panel made up of celebrity chefs and notable tastemakers from the food world, among them Melissa d’Arabian, Beau MacMillan and Richard Blais. Before watching the season premiere this Sunday at 8pm/7c, get to know the roster of judges. And get an exclusive preview of the episode.
The Nutrition Facts
A 12-ounce bottle of regular beer has about 150 calories and is free of fat and cholesterol. It also has very little sodium-o...
While delivery pies may seem like the quickest dinner solution some nights, they don’t have to be. The trick to enjoying homemade pizza in a cinch is relying on frozen from-scratch pizza dough. By making a double batch of dough today and freezing half of it, you’ll have a ready-to-go dinner waiting for you the next time you’re craving a crispy slice. Just let the dough defrost, ladle on your favorite sauce, cheeses and toppings, then bake for a hassle-free supper. But before you can make pizzeria-style pies, you’ll need go-to crusts. If you’ve never made from-scratch pizza dough, know that it takes just a few ingredients, and most recipes require little to no kneading by hand. Check out Food Network’s top-five pizza dough recipes below for must-try ideas from Guy, Tyler, Bobby and more chefs.
5. Prime-Time Pizza Dough — Guy lets the mixer do most of the work for him in preparing this easy dough, made with everyday all-purpose flour, then baked for only a few minutes until golden-brown and deliciously crispy.
4. Pizza Dough — The secret to making Tyler’s five-star dough is opting for 00 flour — also named doppio zero in Italian. This extremely finely ground flour is often used to make breads and pizzas in Italy. Pick it up at specialty food shops, and watch how it transforms the texture of the pizza dough into a tender crust.