Tag: All Posts

Move Over, Croutons: Fattoush Has the Salad Topping Spotlight

by in Recipes, Shows, June 4th, 2014

Fattoush SaladFor this week’s Chopped Dinner Challenge, the chefs of Food Network Kitchen chose to feature the basket ingredient lavash. When this pita-like Middle Eastern bread is crisped up in the oven, it makes a great addition to salad, taking the place of croutons. The Italians have panzanella, a bread salad, but in Middle Eastern cuisine there’s fattoush, a salad made with flatbread. But in this Faux-toush Salad with Lavash, there’s a lot less of the bread and more of the lettuce for a modern spin on the recipe. And there’s grilled chicken breast to round everything out. This would make a healthy lunch to take to the office, or even a light dinner. You’ll definitely find exotic flavors in this dish with honey, lemon and sumac.

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How to Win Summer: Beer Can Chickens Doing Yoga (Kind of. It’s a Stretch.)

by in Recipes, June 4th, 2014

Beer Can Chicken RecipesWhile on photo shoots, I’ve bumped into a beer can chicken or two. But I’ve never actually cooked one at home. I am, therefore, somewhat of a grill-season fraud. Last summer “beer can chicken” (with and without hyphens for any of you copy gurus who are wondering) was Googled tens of thousands of times. But not at my house. Don’t get me wrong: I have no problem with having a beer out back. But every time I see the resulting pictures of beer can chicken — chickens standing or sitting awkwardly and ridiculously on domestic cans or even imports — as if waiting for someone to hand them beers, toes pointing, flailing, kicking or squatting — I can’t help but laugh at how odd they look, and I move on to chops, steak or salmon. Their accoutrements, spice rubs, glazes and flurries of herbs, help doll them up. Yet a beer can chicken’s crossed legs, uncrossed legs, stretching arms and stoic stance don’t make me hungry; they make me think, randomly, of yoga. See above for a visual reference, wherein a stately beer can chicken looks to be moving toward seated meditation, a pensive, quieting pose that conjures warm breezes and calm waters — and a generous spice rub.

Still, there’s a smart reason such food images are shot the way they are. If the food stylist platters the meat or carves the bird, then the picture doesn’t sell the “why” of the recipe: the beer. Placing the chicken on a can of beer allows air to circulate around the bird and hence gives it crisp skin all over, a major plus, and devotees of the Cult of Beer Can Chicken claim the results are juicy and more flavorful. You can insert a debate on beer brand here, folks. (And then go ahead and argue, as Mr. “Meathead” did two years ago on Huffington Post, about whether the method is good anyway.) In the meantime, I am not waiting for New Year’s this year for resolutions: I resolve to win summer. And that starts with stretching into Sun Salutation, getting past chicken poses, crossing the road to get to a six-pack and grilling beer can chicken. After all, what could be bad about drinking a little beer and cooking out? Namastasty.

Check out my top 5 favorite beer can chicken poses, after the jump.

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Healthier Hospital Food, Cookies by the Book and Bottle Delivery by Drone

by in News, June 4th, 2014

Healthier Hospital FoodHealthy Foods to Help You Heal: Just the thought of hospital food can make a person feel a little sick, but there’s a movement underway to change that. Hospitals are increasingly rethinking their menus, abandoning those salty (but otherwise tasteless) broths, quivering cubes of gelatin and beige foods, and instead they’re embracing healthier fare like fresh fruits and vegetables and sustainable, locally grown foods. “Good food can help speed the healing process, and hospitals can be really good models,” Lucia Sayre, co-executive director of the San Francisco Bay Area Physicians for Social Responsibility, tells U.S. News. What’s more, adds dietitian Susan Levin, who works with the Physicians Committee for Responsible Medicine, providing healthy foods on those trays is “probably the best opportunity in educating the patient in how not to return.” [U.S. News]

Eat Your Words: Summer reading season is just around the corner. And if you’re looking for a literary snack to sustain yourself as you stretch out with a good novel by the pool or on the beach, you might consider whipping up a batch of book-worthy cookies. The website Book Riot has assembled a collection of literary cookie cutters — in the shapes of open and closed books, favorite literary characters, and beloved writers — that will make you want to reach for your cookie recipes and set to baking. Because the only thing more delicious than devouring a good book is doing it with a plate of fresh-baked cookies at arm’s reach. [Book Riot]

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Bobby’s Going Back to Basics on All-New Barbecue Series

by in Shows, June 3rd, 2014

Bobby FlayNo 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.

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POLL: What Are Your Favorite Types of Candy?

by in Food Network Magazine, June 3rd, 2014

POLL: What Are Your Favorite Types of Candy?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.

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A Pint-Size Pastry Chef, a Pricey Lunch Date and Marshmallows Fit for a Princess

by in News, June 3rd, 2014

A Pint-Size Pastry Chef and Marshmallows Fit for a PrincessMajor 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]

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Enter for a Chance to Win a Copy of Fried & True

by in Books, Contests, June 3rd, 2014

Fried and True
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).

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One-on-One with the Winner of the Cutthroat Kitchen Judges’ Battle

by in Shows, June 2nd, 2014

Geoffrey Zakarian and Antonia LofasoAfter 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.

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7 Ways to Get Kids Hooked on … Carrots

by in Family, June 2nd, 2014

7 Ways to Get Kids Hooked On ... CarrotsIf “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.

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Grilled Portobello Burger with Onion Jam – Meatless Monday

by in Recipes, June 2nd, 2014

Grilled Portobello Burger with Onion Jam 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.

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