by Sarah De Heer in Food Network Chef, Shows, April 24th, 2014
by Amy Reiter in News, April 24th, 2014
Guy’s bringing Flavortown Market back in an all-new season of Guy’s Grocery Games, premiering May 11 at 8|7c. Fans of the show will be excited to see returning judges Melissa d’Arabian, Richard Blais, Troy Johnson and Catherine McCord — as well as some new faces. But that’s not all. Guy’s challenging a brand-new roster of chefs on an all-new set. That’s right — this season, Flavortown Market moves to Guy’s hometown, Santa Rosa, Calif. FN Dish recently caught up with Guy on set and asked him what viewers can expect to see this season.
“First and foremost, this set — Flavortown Market — will knock your socks off. It has the most-eclectic and most-international profile of ingredients available,” Guy shares. “When you use the term ‘super’ in supermarket, that’s what this set is — it’s truly defining in all shapes and sizes. The aisles are wider, the lighting is better, so it makes it easier for the chefs to shop and see what’s on the shelves. Going along with the shelves, the culinary team has stocked and set them up so they’re far more shopper-friendly. There are a lot of great markets around the country, but I wish Flavortown Market really existed.”
So what can fans expect in Season 2? “I think the biggest difference is that competitors have seen the show, so they have insight into the mechanics of it. When chefs walked in the door the first season, you’d hear, ‘Well, now what do we do?’ But since most have seen the show, they understand how it progresses,” Guy explains. “I also think a bigger profile of chefs has been made available — so the competition is even more fierce.”
by Joseph Erdos in Shows, April 24th, 2014
I Scream, You Scream: Vegetable-flavored ice cream? Could be terrible or terrific. Ice cream eaters in Japan will get to decide for themselves on May 12 when Haagen-Dazs Japan plans to release two new flavors — Tomato Cherry and Carrot Orange — as part of a new “Spoon Vege” series. The new varieties will contain 8.5 percent milk-fat, a little over half the usual content in Haagen-Dazs ice creams — so if you ever get the chance to try them, you can convince yourself they’re a healthy dessert choice. Just so long as they don’t try, like, broccoli-lime or spinach-kiwi next. Or, well, actually … [Rocket News 24 via UPI]
Banish Dining-Room Floor Bareness: To rug or not to rug? That is the question we all face when we decorate our dining rooms. On the one hand, rugs are warm and homey and inviting, all things you want when you gather friends and family around a table; on the other, crumbs and spills. Apartment Therapy has entered the debate and come down solidly on the side of rugs, which, the site says, “don’t have to be an impractical choice” if you follow a few rules when making your selection. For instance? Choose something that has a low pile (it will soften dish clinks so you can better hear conversation) and a pattern (the better to hide stains), as well as something that is big enough for all the chairs to fit on and is cheap. Sounds like solid advice. [Apartment Therapy]
by Allison Milam in Recipes, April 24th, 2014
Among the many things that define the United States, foods are at the top of that list. And every region has its specialty, whether it is lobster rolls from the East, chili from the North, shrimp and grits from the South or tacos from the West. On the new series America’s Best Cook, Sundays at 9|8c, home cooks from the four corners of the country have come to Food Network headquarters to be mentored by FN chefs and battle it out for a chance at winning the title of America’s Best Cook.
To coincide with the show, FN Dish has launched the Regional Foods Face-Off, a bracket challenge in which you, the fans, can vote for your favorite regional food. The editors have narrowed it down to four famous dishes from each of the regions, but after four rounds of voting, only one dish will come out on top. Round 3 is now closed. Vote in Round 4.
Click Here to Vote in Round 3 Now
by Maria Russo in Shows, April 23rd, 2014
The babies in your life may be all about mashed veggies, but big kids (including adults) find just as much down-home comfort in them. This week, FN Dish is zeroing in on this fool-proof technique that works for potatoes and beyond. Feast your eyes on these favorite mashed recipes, each perfect for weeknight eating.
Potatoes are eaten in abundance year-round for a reason. To get in the spring spirit, add market-fresh produce into your mashed potatoes for a different kind of side. Giada’s Baked Mashed Potatoes with Peas, Parmesan Cheese and Breadcrumbs, for instance, go in the oven until crispy and golden brown on top. For a different dose of greens, try Giada’s Mashed Potatoes with Kale, which have mascarpone cheese folded in for added creaminess.
Chives, a mellow onion-esque herb now starring in a leading role at your local farmers market, add more than vibrant color. Chop them up and fold into Tyler’s Chive and Garlic Mashed Potatoes.
For a loaded appetizer gone side dish, leave the skins on — and fold in some crispy turkey bacon — get Rachael’s Mashed Potato Skins (pictured above) from Food Network Magazine.
by Joseph Erdos in Recipes, Shows, April 23rd, 2014
“On a scale of one to 10 of disgusting, this is a 12,” Robert Irvine said not long after arriving at Bryant’s Seafood World in Hueytown, Ala. The decades-old fish house is known for its deliciously authentic hushpuppies, but what Robert found was underseasoned food, a grimy interior and a kitchen with off-the-chart levels of bacteria — not to mention Gail Cox, the owner who had little will to continue in the business. With just two days to work and a budget of only $10,000, Robert and his Restaurant: Impossible staff overhauled the menu and design at Bryant’s, and taught both Gail and her employees the importance of dedication to the eatery. Read on below for an exclusive interview with Gail to find out how her restaurant is doing today.
“Comparing January 2014 versus February 2014, business increased 32.3 percent,” Gail said, adding that she and diners have been wowed by the updated interior at Bryant’s. “The top-three things working well for us include cutting down the cashier counter to give additional access to that area (which really helps the flow of the servers), adding a hostess stand (which gives us order to the customers waiting to be seated on those weekend busy dinner hours) and removing the carpet.”
by Joseph Erdos in Shows, April 23rd, 2014
For this week’s Chopped Dinner Challenge, the chefs of Food Network Kitchen chose to feature the basket ingredient Camembert. Inspired by a cheese plate of ham, cheese and fruit, the chefs came up with this savory bread pudding. With the characteristic texture of a quiche, this recipe for Camembert and Ham Bread Pudding makes an ideal brunch, lunch or dinner dish when paired with a simple green salad. It’s also a good use for leftovers — think bread and ham remnants from this past holiday. With the familiar flavors of ham and cheese, it’ll be a sure-fire hit with your family any day of the week.
by Amy Reiter in News, April 23rd, 2014
On America’s Best Cook, Sunday at 9|8c, home cooks battle it out for the chance to win the title of America’s best cook, all while representing their specific region of the United States. The cooks are split into teams from the North, South, West and East. Each of these regions has its characteristic foods that make up an integral part of its identity. To celebrate the new competition show, each week during the season, FN Dish has the top 10 reader-recommended eats from one of the regions. This week it’s all about the East.
The East is well known for having popularized foods including pizza, burgers, cheese steaks and lobster rolls, all of which were famously invented and first served in the East. Now it’s hard to imagine American cuisine without these dishes. But the East also offers a wide array of international cuisines that have become ingrained in American culture, like Italian and Mexican dishes and so much more. Through the years, some city neighborhoods have come to specialize in certain cuisine, like Boston’s North End, whereas others have become a melting pot, like Queens in New York.
by Maria Russo in Recipes, April 22nd, 2014
The Pitfalls of Family Food Rules: Most of the time, a graham cracker is just a graham cracker, but when children are asked to click a computer mouse like mad to get one, as in a recent series of experiments, or decide how many of them to eat when they are given restricted access to them, it becomes the marker of a “reactive eater” and a clue that, while genetics and biology may play a role in children who are strongly motivated by food, food rules imposed at home may also factor in. “The message is that restriction is counterproductive — it just doesn’t work very well,” Brandi Rollins, the Penn State postdoctoral researcher who led the studies, told the New York Times. “Restriction just increases a child’s focus and intake of the food that the parent is trying to restrict.” Bottom line: It’s better not to put junk food out of reach on a high shelf, but rather not have it in the house at all. [The New York Times]
The Planet’s Priciest Eatery? Considering all the things you could do with $2,078, even hard-core foodies might pause before paying that much per person for a meal. Even for a 20-course tasting menu that promises to combine food, art and technology to create a “complete and unprecedented emotional experience.” Regardless, that’s apparently what Sublimotion, a restaurant opening on May 18 at the new five-star Hard Rock Hotel in Playa d’en Bossa, on Ibiza, under the supervision of Michelin-starred chef Paco Roncero, is charging, making it what the Daily Mail is calling “the most expensive restaurant on the planet.” Enjoyed by only 12 guests each night, the meal “will cause a stir among the most-neglected senses,” a spokesman told the tabloid. “From moments of humor, pleasure, fear, reflection and nostalgia, diners will be wandering through a world of sensations from the North Pole where they will enjoy a cold snack that they carve on their own iceberg or to the baroque Versailles where the elegance of a rose is sure to melt in their palate.” At those prices, you’d think they’d get someone to carve your cold snack for you. [Daily Mail]
by Maria Russo in Shows, April 22nd, 2014
While potato salad may be a staple come summertime cookouts, it’s also a go-to way to round out any main dish — no matter what time of year you’re cooking. Think of potato salad as you do grilled chicken or a pizza: It’s a blank canvas that can be customized to your family’s tastes or whatever ingredients you happen to have on hand. Plus, because every potato salad starts with — of course — the humble spud, most recipes are economical and can be stretched when you’re cooking for a large group. Check out Food Network’s top-five potato salads below to find classic and creative renditions from some of your favorite chefs: Melissa, Ree, Ina, Bobby and Alton.
5. Grilled Potato Salad — It’s not too early to roll out your barbecue and start grilling, especially when Melissa’s quick-fix potato salad is on the menu. After grilling both red and sweet potatoes, she tosses the spuds in a bold, indulgent dressing made with bacon renderings.
4. Perfect Potato Salad — Sweet pickles and pickle juice add a tart bite to Ree’s mashed potato salad, studded with hard-boiled eggs and laced with fresh dill.
Week after week, fans watch as Robert Irvine and his no-fail team of designers, construction managers and volunteers take over a struggling eatery on Restaurant: Impossible in the hopes of giving the business the second chance at success it deserves. But beyond demolition, recipe testing, painting and, of course, the reveal, what else goes on behind the scenes, and who’s there facilitating the transformation? It turns out that an entire crew is on hand to make Restaurant: Impossible what it is, and for the first time ever, the team will come together next month to celebrate the 100th episode of the show.
In the upcoming special Meet the Impossible, airing Wednesday, May 7 at 10|9c, Robert, Tom Bury and three designers will look back at some of the most-wow-worthy moments of the series and reflect on the most-unforgettable overhauls, as well as on some stubborn owners and dirty kitchens that have left their marks on the group. Hear from the team as they share their thoughts on the nearly eight seasons of the show, and see an insider interview with Marc Summers, the executive producer of Restaurant: Impossible.