by Star Talk Editor, June 4th, 2014
by Maria Russo in Shows, June 3rd, 2014
An ousted rival will rejoin the competition after a journey on Star Salvation, an exclusive Web series hosted by Damaris Phillips and Geoffrey Zakarian.
Damaris says it best when she explains, “This season is all about fan favorites.” She and fellow Salvation host Geoffrey welcome past competitors — Season 8′s Martie Duncan and Season 9′s Chad Rosenthal — to battle Donna, the first finalist eliminated from Season 10. For their premiere challenge, they’re tasked with presenting themselves and their culinary points of view on pizzas in only 25 minutes.
Click play on the video above to watch Part 1 of Star Salvation now (watch Part 2 here), and see how Donna fares.
by Food Network Magazine in Food Network Magazine, June 3rd, 2014
No matter Bobby Flay‘s urban roots, no one knows outdoor cooking quite like this Iron Chef. A famed master of meat with decades’ experience of smoking, charring and searing everything from thick-cut chops to true barbecue, Bobby’s the ultimate resource for all things grilled. Now, just in time for summer, Bobby’s sharing a one-stop guide to grilling on his all-new show, Barbecue Addiction: Bobby’s Basics.
Tune in Sundays at 11a|10c beginning June 22 to get classic how-tos for conquering the grill, and learn step-by-step tips for making his essential dishes at home. What can fans expect from Bobby on his upcoming episodes? Easy, approachable recipes indicative of Bobby’s signature flavors, plus his must-know secrets to authentic barbecue that you’ll be referring to for summers to come.
by Amy Reiter in News, June 3rd, 2014
Summer is just beginning, but the editors of Food Network Magazine are deep into Halloween. Help them with their trick-or-treat research and tell FN Dish which candies you look forward to most on the big night.
by Amy Chaplin, June 3rd, 2014
Major Moxie: She’s only 8, but already Taylor Moxey is making a name for herself in the baking world. After she won a local cornbread competition, in which she faced off against adult chefs, the Miami grade-schooler found herself awash in orders for her cupcakes and cookies, so, with the help of her parents and a pink stand mixer, she set to baking. Moxey, a Food Network fan who dreams of opening her own bakery and personally decorates the boxes in which she packs her treats, has now earned thousands of dollars selling her homemade confections. She’s donating part of her proceeds to raise awareness of dyslexia, making the story of her success even sweeter. [Local 10]
Not a Cheap Date: Lunch at Smith & Wollensky in New York City shouldn’t run you more than $100 per person, even when you factor in sides and salads along with your thick, juicy steak, but if you want to eat it up-close and personal with Warren Buffett, it’ll cost you a pretty penny more than that. The billionaire investment guru has just — for the 15th straight year — offered himself up as a luncheon companion in an online auction to raise money for San Francisco antipoverty organization Glide. The bidding on eBay was up to $350,300 as of this writing, but it’s apt to go much higher before closing on Friday. Last year’s winning bid was just over $1 million, and in 2012 some deep-pocketed soul splashed out nearly $3.5 million to break bread with Warren. Who knows what financial pearls Buffett will drop over his midday meal, but he might suggest that, in general, the winner spend a little less on lunch. [eBay via Slate]
by Nikhita Mahtani in Books, Contests, June 3rd, 2014
Refreshing, ice-cold and perfectly sweet, this drink is actually more like a shake than a smoothie. Made with nut milk and coconut ice cream, it has all of the components of a classic shake but without the dairy — although the coconut ice crea...
by Star Talk Editor, June 3rd, 2014
Lee Brian Schrager, founder of the Food Network South Beach and New York City Wine and Food Festivals, knows a thing or two about fried chicken. Along with co-author Adeena Sussman, a chef and food writer, he has left no stone unturned while traveling around America to unearth the most decadently delicious fried chicken recipes for his new book – ‘Fried & True: More Than 50 Recipes for America’s Best Fried Chicken and Sides’.
From classic dishes like Tyler Florence’s Fried Chicken and Velvety Mashed Potatoes to Asian-inspired twists like Dale Talde’s Kung Pao Chicken Wings, this book has a variation for every taste bud. And, of course, you can’t forget the sides. With more than 25 side dishes, recipes include melt-in-your-mouth buttermilk biscuits, cheesy garlic grits and cardamom waffles. Finally, to make sure you have your basics right, the cookbook begins with a lesson on kitchen chopping, cooking time, and fats and oils.
The book also includes a foreword by none other than Whoopi Goldberg, who will once again host Schrager’s Food Network New York City Wine & Food Festival Chicken Coupe event this fall.
You can buy a copy of Fried & True here, or you can enter to win one for free from FN Dish. We’re giving five lucky, randomly selected readers each a copy of Fried & True, and all you have to do to enter to win is leave a comment below telling us your favorite Food Network fried chicken recipe. You must include the recipe URL in your comment to be entered to win (find fried chicken recipes here).
by Maria Russo in Shows, June 2nd, 2014
Get a behind-the-scenes look at what it takes to make Food Network Star and go inside the finalists' challenges with weekly memorable moments galleries like the one from the premiere. The photos below didn't make the gallery, but Star Talk fans can g...
by Foodlets in Family, June 2nd, 2014
After nearly three seasons of doling out constructive critiques and eliminations on dozens of chefs, the Cutthroat Kitchen judges took their turns in the contest and battled each other in an epic three rounds of competition. Antonia Lofaso, Geoffrey Zakarian, Jet Tila and Simon Majumdar faced the same kind of evilicious sabotages that host Alton Brown is notorious for auctioning off to other contestants, but the rivalries among the judges were fiercer, as each wanted to claim Cutthroat glory once and for all.
If you haven’t watched the episode yet, don’t read any further because FN Dish is about to break down the rounds and reveal the winner.
by Nikhita Mahtani in Recipes, June 2nd, 2014
If “Eat your vegetables!” is a constant (and frustrating) refrain in your house, boy, are these ideas are for you. I have three small kids and not one of them likes carrots. Not really. Not if you asked them. But when I cook carrots in dishes like these, voila. Suddenly everyone’s a fan.
Honey-Glazed Carrots: One of my most-successful strategies at home is adding beloved flavors to previously unpopular foods. Kid-friendly ingredients like honey and lemon transform plain carrots into a thumbs-up dish — or at least one that everyone’s willing to try without a fuss.
Mini Mac-and-Cheese Cups with Carrots (pictured above): The secret to getting these to hold together is a mixture of beaten egg and ricotta cheese, making everything just gooey enough before baking to stay solid when it’s time to serve. Bonus: These carrot-packed pasta cups work well for lunchboxes too.
Pastina with Peas and Carrots: Giada De Laurentiis’ “little pasta” dish can be made with any pasta shape you (or your kids) like. And with special ingredients cream cheese and mascarpone cheese, this creamy dish is bound to be a hit, carrots and all.
While you might think that summer barbecues mean saying goodbye to your intentions to go meatless, thanks to their offerings of rich, juicy beef and grilled chicken, think again. Burgers don’t always have to be made of meat – in fact, vegetarian fillings like lentils and corn can make delicious patties that are simply bursting with flavor.
Food Network Kitchen skips the patty making with a Grilled Portobello Burger with Onion Jam (pictured above). The mushrooms infuse an earthy flavor and chewy texture into the dish, and are steeped in a delicious marinade of olive oil, garlic, balsamic vinegar and thyme, while the horseradish-and-yogurt cream adds a touch of creaminess on top. However, the real star is the onion jam – wine, honey and red wine vinegar combine with the saltiness of red onions to offset the spicy horseradish and add a combination of tastes to the dish.