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2014 IACP Awards Stir Up Excitement

by in Events, News, March 17th, 2014

Alton Brown IACP Award WinnerThe International Association of Culinary Professionals presented its prestigious annual awards, honoring food literature, journalism and digital media in a variety of categories, at a ceremony in Chicago on Saturday.

The 2014 winners of the IACP cookbook awards, which aim to “promote quality and creativity” in culinary writing, include Matt and Ted Lee’s The Lee Bros. Charleston Kitchen (in the American category — get the authors’ recipe for Shrimp and Deviled-Egg Salad Rolls), Jacquy Pfeiffer’s The Art of French Pastry (in the Baking: Savory or Sweet category), Andrew F. Smith’s The Oxford Encyclopedia of Food & Drink in America, Second Edition (Beverage/Reference/Technical) and Los Angeles chef and restaurateur Suzanne Goin’s The A.O.C. Cookbook (Chefs and Restaurants). John McReynolds’ Stone Edge Farm Cookbook was named Book of the Year; it was also honored in the First Book category.

Pastry chef and Institute of Culinary Education creative director Michael Laiskonis was named Culinary Professional of the Year. Biochemist and author Shirley Corriher was presented with an award for Lifetime Achievement. (Try Shirley’s recipes for Homemade Mayonnaise, Chipotle Salt, Juicy Roast Chicken, Marinated Grilled London Broil, and Fresh Green Bean Salad with Basil and Tomatoes.)

Food Network’s own Alton Brown won the Culinary Audio Series award for the Alton Browncast (pictured above). Chopped judge Maneet Chauhan was honored along with Katy Sparks, Alex Raij, Rita Sodi and Kathleen Squires in the E-Cookbook category for the online cookbook series The Journey.

Check out a full list of winners after the jump or click here.

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Go Green (Beans) for St. Patrick’s Day — Meatless Monday

by in Recipes, March 17th, 2014

Green Bean and Egg Salad with Goat Cheese DressingBetween the corned beef and cabbage, ham-studded mashed potatoes and Irish lamb stews that traditionally line holiday tables today, it’s easy to get lost in the meaty buffet of St. Patrick’s Day. But despite these classic recipes, it’s indeed possible to stick to a meatless menu — or at least introduce one vegetarian option — all while sticking with the green theme of the day. Fresh vegetables and leafy salads are naturally colorful, so you can introduce a few of these vibrant plates and make them appropriate for the holiday.

Food Network Magazine’s Green Bean and Egg Salad with Goat Cheese Dressing (pictured above) is a five-star pick that’s easy to make, and it’s packed with bright-green ingredients. Featuring tender potatoes and in-season green beans, plus a bed of mixed greens and juicy tomatoes, this good-for-you salad boasts a mix of textures and light, fresh flavors. Since raw red onions can be a bit powerful, Food Network Magazine recommends soaking them in cold water for a few minutes before adding them to the salad, so they lose some of their sharp bite. Round out the salad with hard-boiled eggs and a creamy mustard-horseradish dressing, made with tangy goat cheese and buttermilk.

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Infuse Your Grains

by in Food Network Magazine, March 17th, 2014

Pork with Rosemary PolentaNext time you’re making rice, grits or other grains, add some flavor to the cooking liquid. Throw in fresh herbs, dried chiles or a cinnamon stick and let steep a few minutes before adding the grains. Food Network Magazine used a rosemary sprig to infuse the polenta in this weeknight pork dinner (pictured above). If you’re using several ingredients, tie them together with kitchen twine or unwaxed floss so you can easily pull them out later.

Dressed to Souffle — Alton’s After-Show

by in Shows, March 16th, 2014


While many Cutthroat Kitchen sabotages may be downright evilicious, most are, at least in some way, related to the challenge dish in any given round, and they are often inspired by common ingredients, tools and processes used to make that plate. On tonight’s all-new episode, Alton took that idea one step further during the Round 3 souffle battle when he auctioned off what he deemed “a souffle suit,” an oversize, puffed-up outfit that would force a contestant to match the general qualities of a souffle: rounded and inflated.

Chef Millie ultimately found herself victim of the getup, and when judge Simon Majumdar learned of her unfortunate apparel, he told Alton on the host’s After-Show, “The fact that she was able to deliver anything is really remarkable.” Although he was impressed by her ability to cook while dressed up, he couldn’t excuse her dish, which was a sorry attempt at a souffle, as it was wholly without egg whites. “Chef Milly’s was so far away from being a souffle that I just couldn’t make the call any other way,” he explained to Alton of his decision to eliminate Chef Millie. Alton admitted, however, that no matter the outcome, “Chef Millie was an incredible sport” in the face of the sabotage.

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After Buying This Restaurant: The Ville Restaurant

by in Shows, March 16th, 2014

Keith Simpson on Buy This RestaurantHusband and wife Keith and Raquel were no strangers to the food industry when they met Keith Simpson, as they’ve been owners of a successful Indianapolis-area catering company for years. It was only after they decided to pursue a sit-down eatery that they looked to Buy This Restaurant for help in purchasing the ideal location. They toured three possible hot spots before ultimately selecting a 3,800-square-foot restaurant in Noblesville, Ind., that offered both room for a traditional service as well as a private area for catering.

FN Dish checked in with Keith a few months after he and Raquel bought their restaurant, now named The Ville Restaurant, to learn their plans for the business and to find out how the construction process is faring today. Read on below for an exclusive interview.

How is construction going on The Ville Restaurant? In what stage is the renovation, and when do you plan to open?
Keith: Things are going well with construction. … So far we have only completed light demo, but if all goes as planned we will open in June 2014.

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Potato Tot-Topped Shepherd’s Pie — Most Popular Pin of the Week

by in Community, March 16th, 2014

Potato Tot-Topped Shepherd's Pie - Most Popular Pin of the WeekHow many times have you made mashed potatoes just so you’ll have leftovers for shepherd’s pie? This week’s Most Popular Pin of the Week uses potato tots instead. Not only does this trick save you time, but it makes for a crispy topping that’s a nice contrast to the beef filling.

For more everyday recipe inspiration, visit Food Network’s Let’s Cook: Main Dishes board on Pinterest.

Get the Recipe: Shortcut Shepherd’s Pie

Green St. Patrick’s Day Desserts

by in Holidays, March 15th, 2014

Shamrock CupcakesOn March 17 you’ll likely be decked out in green attire, so why not whip up some green desserts to go with the theme? It’s been noted that blue was originally the color of St. Patrick’s Day; over the centuries this evolved based on the color of St. Patrick’s shamrock and the color in the Irish flag.  Green is now the color of the day, and these treats are true to the Emerald Isle.

1. Shamrock Cupcakes (pictured above)
Make an old-fashioned boiled frosting that’s both creamy and fluffy for these cupcakes. Three frosted cupcakes plus a halved cupcake covered in green sanding sugar turn these hand-held desserts into shamrocks.

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Bacon for Breakfast, Lunch and Dinner — and Dessert

by in Recipes, March 15th, 2014

Whole-Grain Pancakes with Eggs and BaconIt’s no secret that bacon is a perennial family-friendly favorite, and on this morning’s all-new episode of The Kitchen, the co-hosts offered their top secrets for preparing it just right every time. Both Jeff and Geoffrey shared wedge salads — Wedgelet Kabobbies and a Grilled Cobb Wedge, respectively — that showcased this crispy indulgence, proving that a strip of bacon isn’t limited to breakfast plates alone (although it’s indeed a welcome addition there too).

In an effort to celebrate all things bacon, FN Dish rounded up a day’s worth of meals featuring that ingredient: a dish for breakfast, lunch, dinner and dessert. Read on below to find all four recipes, then tell us in the comments your favorite way to enjoy bacon.

Who says bacon can’t be part of a balanced diet? In Food Network Magazine’s easy-to-make Whole-Grain Pancakes with Eggs and Bacon (pictured above), it’s added atop a surprisingly healthy stack of flapjacks and fluffy scrambled eggs.

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Lady Gaga’s Coffee-Filter Couture, New Yorkers Hug Chicago Pizza and Who’s in “Who’s Who …”

by in News, March 14th, 2014

Deep-Dish PizzaGaga Unfiltered: Introducing Lady Gaga on Thursday night, Jimmy Kimmel noted that the “best thing” about having her on his show while it was shooting in Austin for South by Southwest was that she “could barbecue her own dress.” But Gaga showed up wearing a frock made of, no, not meat, but coffee filters. “Upcycling,” she explained, adding that she’d chosen the modest outfit, a fluffy white Gareth Pugh creation with jacket and hat to match (natch), because she’d gotten “really fat” from overindulging in BBQ while in Texas. After naming her favorite local BBQ joints (Stubb’s, Salt Lick), Gaga added, “If I see any meat on the street I just will eat it because I like it.” [Jimmy Kimmel Live!]

And the James Beard Awards Go To … The James Beard Foundation has announced the 2014 inductees into its prestigious Who’s Who of Food & Beverage in America. The six inductees, culinary pros who were determined to make “a significant and unique contribution to the American food and beverage industry,” are The Art of Eating editor and publisher Edward Behr, New Orleans Chef John Besh, New York Chef David Chang, food writer Barry Estabrook, Chicago Chef Paul Kahan and Los Angeles Pastry Chef Sherry Yard. The awards will be given out in a ceremony in New York on May 5. Congrats to all. [Eater]

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Chopped Viewers’ Choice: Fans Choose the Chopped Mystery Basket Ingredients

by in Shows, March 13th, 2014
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Chopped basketChopped fans, here’s your chance to be a part of the competition. You’ll be able to choose the basket ingredients for unsuspecting chef-competitors for an upcoming episode. Food Network is giving you the opportunity to assemble the ingredients that make it into all three of the mystery baskets. It’s a special viewers’-choice episode that will take the competitors by surprise.

Find Out How to Participate