by Amy Reiter in News, October 18th, 2014
by Melissa d'Arabian in Food Network Chef, October 18th, 2014
Who knew brunch — that seemingly innocuous meal that ambivalently straddles the line between breakfast and lunch, that daytime gathering opportunity for those who stay out late and sleep in on weekends, that blood-sugar boon for those enamored of eggs Benedict and fancy frittatas, Bloody Marys and mimosas — could spark such controversy?
“Brunch Is for Jerks,” The New York Times declared on Friday (just before the weekend’s brunch-eating commenced), in a headline atop an opinion piece in which writer David Shaftel declares that he’s “through with brunch” and gripes that the hybrid meal has “spread like a virus from Sunday to Saturday” and “jumped the midafternoon boundary.”
The simmering “brunch backlash,” Shaftel observes, broke through to the mainstream after Strokes front man Julian Casablancas blamed brunch (and those who eat it on Saturdays) for his departure from New York City for parts less urban.
Oh, ho, ho, Shaftel, a former brunch admirer who traces his conversion to hitting 40 and having a kid, has some choice words for brunch. He calls it “a twice-weekly symbol of our culture’s increasing desire to reject adulthood” by throwing three-meal-a-day convention to the wind and “reveling in the naughtiness of waking up late, having cocktails at breakfast and eggs all day.” It is, he says, “the mealtime equivalent of a Jeff Koons sculpture.”
by Maria Russo in Events, October 17th, 2014
I was chatting with one of my girlfriends on the phone a few days ago. She’s expecting her first baby in a few months and is balancing that with a full-time career — two big tasks that I know from experience can exhaust even the most-energetic person. I had a sense of wanting to jump through the telephone line (and across the 2,500 miles that separate us) to bring her dinner. Yes, it would take a task off her plate, but more than that, preparing food for someone sends a message of love. Food nourishes both body and soul, which is why a shared meal comforts when we grieve, celebrates when we are joyful and is the catalyst for getting acquainted (think how many marriages began with a dinner date). Food connects us.
Why not connect with someone this week?
We’ve all heard the timesaving advice to “cook once, eat twice” before, which refers to making double dinner and freezing half for a future meal. But what if this week you cooked once, ate once and gave the other half to someone whose day could use a little lift? Maybe you happen to know of a new mom who would rather get an extra hour of sleep than cook, or perhaps you read about a neighbor who just lost a loved one and would appreciate the thoughtfulness. But more likely, you don’t have someone top-of-mind who you know needs a meal. Think a little harder. Because almost everyone is going through something, and everyone loves to feel connected, even if it’s just on a stressful day when the kids are out of control, or traffic was extra-awful or the electricity bill was through the roof.
by Virginia Willis in Recipes, October 17th, 2014
With views of the Hudson River to the west and the bright lights of the Big Apple to the east, dozens of A-list Food Network stars on hand, and the sweet summertime smell of grilled burgers wafting through the autumn air, the scene was set to kick off the New York City Wine & Food Festival‘s much-anticipated Burger Bash atop Pier 92 in Midtown Manhattan. This marks the seventh-annual celebration of all things between the bun, and in true Festival fashion, there was no shortage of eats, drinks or chefs as the walk-around tasting unfolded. Once again, Rachael Ray hosted the sold-out event as fellow Food Network favorites like Marc Murphy, Alex Guarnaschelli and Robert Irvine joined her to show off their signature offerings, and Anne Burrell and Andrew Zimmern, among others, judged the 30 burger offerings enticing the hundreds of fans.
After hours of deliciously meaty indulgence, guests’ votes were tallied and Marc earned the judges’ pick of the night with his Lamb-Marc burger (pictured above). The first-time winner wowed the panel with a tender lamb patty and a fresh mint chimichurri on top.
by Mallory Viscardi in Books, October 17th, 2014
There are some dishes that are emblematic of a culture. Fried chicken is as Southern as kudzu and sweet tea. Lobster defines the food of New England, and chili peppers speak to Southwestern cuisine. There are many others to consider, but red beans and rice, a true Creole classic, means Louisiana country cooking. Like many of the best recipes from simple food, red beans and rice is made up of humble ingredients that, after a slow simmer, are transformed into a sustaining, nourishing bowl of down-home comfort.
by Amy Reiter in News, October 17th, 2014
Dominique Ansel made his mark on the dessert world with the invention of the Cronut and its subsequent and meteoric rise to culinary fame. He’s been lauded as the Willy Wonka of modern pastry, and, flipping through the pages of his new cookbook, Dominique Ansel: The Secret Recipes, it’s not hard to see why. The book is fun, imaginative and innovative. Ansel’s penchant for playing with food is written into every recipe, and when you bring this book into your kitchen, you’re unlocking delicious possibilities for you and your family.
The book begins with a foreword by Daniel Boulud and an introduction by Ansel himself. Then seven chapters cover the tenets on which he rests his baking philosophies: Time is an ingredient; Beyond the comfort zone; Don’t listen; What’s in a name?; Create and re-create; Everything but the flavor; and Never run out of ideas. After that come the recipes, separated into sections based on difficulty: beginners, intermediate and advanced. The book closes with a section on additional techniques called for in the recipes, skills like cooking custard, tempering chocolate and piping.
Ansel’s tour through his approach to pastry is fascinating. The insight he lends to his inspirations and process for developing new, innovative desserts is enthralling. Take, for example, the casual retelling of how the Popcorn Chouquettes came to be: He was inspired by customers who came into his bakery late and wanted a snack that they could enjoy while watching a movie they were en route to catch. A light bulb switched on and a new treat was born. The recipes are a lovely mix of classic favorites (like the Mini Madeleines, the Cannelé de Bordeaux, the Pink Champagne Macarons and the Mini Mes meringues) and inspired new bites (like the Ibérico and Mahon Croissant, the Frozen S’mores and the Angry Egg, which resembles an adorable popular mobile-phone game character). Give the Chocolate Pecan Cookies a try at home (recipe below) and make some magic for yourself. Dominique Ansel: The Secret Recipes goes on sale October 28. You can preorder your copy here.
by Maria Russo in Recipes, Shows, October 16th, 2014
We have no myth-busting news to impart about Santa Claus or the Tooth Fairy, but we do have one bubble to burst: That little ball of green stuff you’ve been mixing into your soy sauce and calling wasabi all your life is, in fact, not wasabi at all, reports Washington Post Wonkblogger Roberto A. Ferdman. So, um, what is it?
Ferdman quotes sushi expert Trevor Corson: “ … it’s just plain old horseradish, plus some mix of mustard extract, citric acid, yellow dye no. 5 and blue dye no. 1. It comes in big industrial bags as a powder, and the chefs mix it with water before dinner to make that caustic paste.”
by Marisa McClellan in Recipes, October 16th, 2014
While host Alton Brown didn’t offer the chefs any pancake shortcuts during yesterday’s Cutthroat Kitchen: Superstar Sabotage, he’s giving one to fans in the form of his “Instant” Pancake Mix (pictured above), a go-to recipe that lets you do most of the hands-on work in advance and keeps work simple when you’re ready to cook.
Better than the boxed stuff you buy from the supermarket, Alton’s DIY mix comes together with only a few pantry staples, like flour, baking soda and salt, and, perhaps best of all, it keeps for up to three months and yields as many as three batches of pancakes. Keep it on hand for when you want a stress-free morning meal, and when you’re ready to enjoy, stir in eggs, buttermilk and butter to create the ultimate quick-fix breakfast.
by Allison Milam in Recipes, October 16th, 2014
I am of the firm belief that one of the best things you can do for yourself is spend an extra hour or two in the kitchen over the weekend. You can use that time cooking up a meal to have on hand for a busy weeknight, or stir together a treat to make your family feel a little extra special.
Sometimes, that weekend kitchen time isn’t even about cooking. Often, it’s simply a moment to clear out the fridge of anything past its prime and sketch out a plan for how to best use what remains.
And that’s what The Weekender is about: doing yourself the kindness of investing a little bit of your weekend in the kitchen with an eye on the coming week. There will be tasty dishes, tricks for getting your kitchen in order and little things you can do to make meals during the workweek as painless as possible.
This weekend, consider the humble meatloaf. It’s a great make-ahead meal, because it reheats beautifully (consider making two and stashing one in the freezer), works just as well in a sandwich as on a dinner plate and, for picky eaters, goes down easy with a generous dollop of ketchup.
by Maria Russo in News, October 16th, 2014
If you perk up at the mere mention of roasted garlic when reading a menu, you are not alone. Roasting fresh garlic tames its sharp bite, leaving behind cloves that are soft, golden and aromatic. Learn how to roast garlic at home, and see the ways that this rousing flavor can be incorporated into your favorite dishes:
1. Mashed Potatoes: Whether it’s a part of your imminent Thanksgiving menu or served up on a weeknight, Ree Drummond’s ultra-creamy Roasted Garlic Mashed Potatoes (pictured above) uses a whopping minimum of three whole heads of garlic.
2. Chicken: Serve Melissa d’Arabian’s Roasted Garlic Clove Chicken with bread to mop up the sauce and spread the softened garlic. She opts for chicken thighs, which are extra-juicy and flavorful.
3. Chili: For a fast dose of garlicky flavor, Melissa quick-roasts cloves in the microwave. Her recipe White Chili with Quick-Roasted Garlic for Food Network Magazine comes with garlicky, spicy spoonfuls of chicken, navy beans and spinach.
4. Soup: Every spoonful of Guy Fieri’s Roasted Garlic Soup with Asiago Crostini centers around our favorite ingredient. It uses six whole heads of garlic, and gets a velvety smoothness from heavy cream.
5. Bread: After roasting whole garlic cloves in the oven until soft, squeeze the garlic out of its skin onto crusty, grilled bread for Roasted Garlic Bruschetta.
Although a morning cup of joe is surely a way to guarantee a jolt of energy when you need it the most, for many, making and drinking coffee goes beyond the daily caffeine fix. From sipping espresso and people watching at an alfresco cafe to sharing a just-brewed batch with friends at the local diner, coming together over coffee is a tried-and-true tradition, and Keurig is out to make it easier to do that with their new Say Hello with Keurig 2.0 campaign, featuring actor and musician Donnie Wahlberg and focused on encouraging meaningful face time.
FN Dish recently caught up with Donnie, who plays a high-ranking detective on CBS’ Blue Bloods, to find out more about his morning coffee routine and to see if he’s able to resist the police-station temptation of coffee and doughnuts
If you could enjoy a cup of coffee with anyone in the world, whom would you choose?
Donnie Wahlberg: I’d probably choose the president, and I would have a real conversation with him. … Even if I don’t agree with every policy he has, I think he’d be a fascinating person to sit down with.
How do you take your cup of coffee in the morning?
DB: Decaf [with] half-and-half and two Splendas — which is awful. You shouldn’t use sweeteners, but I can’t help it.