by Maria Russo in Books, April 28th, 2016
by Mallory Viscardi in Books, March 4th, 2016
When Lee Brian Schrager isn’t busy executing two preeminent food and drink festivals — the New York City Wine & Food Festival and the South Beach Wine & Food Festival, both flocked to by your favorite Food Network Stars — he can likely be found on a plane. As vice president of corporate communications at Southern Wine & Spirits, this jet setter is known for scouring the globe not just to find the best dishes far and away, but also to get to know the people behind them.
It was just a few years ago that he and Adeena Sussman, a chef and food writer, put together the ultimate collection of fan-favorite fried chicken hot spots in the country with Fried & True: More Than 50 Recipes for America’s Best Fried Chicken and Sides. Now this cookbook duo has introduced a go-to guide to what’s perhaps the most-important meal of the day: breakfast. America’s Best Breakfasts: Favorite Local Recipes from Coast to Coast is chock-full of more than 60 wake-up-worthy meals from hot-spot eateries and little-known joints alike.
by Lauren Miyashiro in Books, December 20th, 2015
We’re close to turning the corner from winter to spring, and there’s no better kitchen tool to get you through the last dregs of the cold days and long nights than a Dutch oven. We fell in love with Hillary Davis’ book Le French Oven to keep our kitchens cozy and our winter plates full of stick-to-your-bones dishes.
Davis takes the Dutch oven (or “the French oven,” as she calls it) and helps it reach its full potential as a kitchen workhorse. The book features savory and hearty soup and stew recipes, of course, but also dishes you might not associate with a Dutch oven, including the droolworthy Easy Pizza for Two pictured above. “When we think of Dutch/French ovens, we think of stews or soups. But they are superb at baking. I make bread and pizza in mine on a regular basis,” Davis told us. Read on below to get the recipe for this pizza.
Hear from Davis below as she shares her do’s and don’ts for cooking with a Dutch oven, and find out what she enjoys cooking most in her own Dutch ovens.
by Mallory Viscardi in Books, Holidays, December 14th, 2015
Love of baked goods but fear of baking is a common kitchen story. If you’re one of those people who is intimidated by baking’s precision or thinks the exactness is boring, think again. Former pastry chef and cookbook author Abby Dodge believes there’s an inner baker in everyone. And she hopes to inspire people to break out the flour and turn on the oven with her newest book, The Everyday Baker (featured in our holiday cookbook gift guide).
Read our interview with Dodge below to find out which recipes she’ll be making this season, the kitchen tools she can’t live without and her biggest baking pet peeves. Plus, grab her recipe for Rosemary-Cornmeal Shortbread (pictured above), her go-to cookie for all occasions. Like all the other recipes in her book, it includes step-by-step photos and thorough twist ideas, so you can be confident in (and have fun with) your holiday cookies this year.
by Guest Blogger in View All Posts, November 4th, 2015
With the holiday season in full swing, chances are good you’re making your list and checking it twice — and trying to figure out what to give all the important people in your life. From hostess gifts to something for your children’s teacher or your friends from book club, one thing rings true: Everyone loves a delicious holiday treat. Maggie Battista’s new book, Food Gift Love, has you covered on all edible gift fronts.
If the idea of making edible gifts is daunting for you, Food Gift Love is the book to guide you through the holiday season. (It’s also a wonderful gift if you’re not inclined to make edible gifts yourself, but you have friends who enjoy that sort of holiday cooking and baking.) The recipes are elegant and sophisticated without being fussy or difficult to produce. Each one comes together wonderfully easily, and the helpful gift-packaging advice will leave you looking like a holiday rock star with minimal effort. Battista shared her top do’s and don’ts for holiday season edible-gift making with us:
- Host a food-gift-making party. Turn a holiday get-together into a marmalade-making session or chocolate-dipping feast. Attendees can contribute food and gift-wrap supplies. Share the expense, the work, the bounty and the holiday spirit!
- Put a label on it. Be sure to put the name and date prepared (and, if you like, a date by which to consume it) so your recipient knows exactly how long she or he has to enjoy the edible treat this holiday season.
- Regifting gift-wrap is OK. Save old but clean gift-wrap and reuse it for new gifts. Making use of old ribbon and paper multiplies your holiday gift decor options and lengthens their lives before they’re recycled.
by Maria Russo in Books, Contests, Food Network Chef, November 2nd, 2015
By Lauren Haslett
After reading that headline, you may be wondering, “Why?!” (I wrote it, and I’m still wondering that.) What does Wheel of Fortune have to do with food?
It might seem like an odd idea, but this collectible cookbook is full of fun recipes with quirky, playful titles and classic, comforting flavors — like the Vanna Banana Pudding, Wheely Good Mac & Cheese and the Stacked Spin-tacular Party Cake. And the names don’t just sound cute; the banana pudding recipe is actually a family favorite straight from Vanna White herself, and it’s only one of many that she contributed to the book. Are you interested yet?
by Mallory Viscardi in Books, Recipes, October 29th, 2015
Given the hectic rush of your kids’ after-school activities, the demands of your late-hours job and even the simple fatigue from the day-to-day hustle and bustle, it can seem nearly impossible to turn out any homemade meals for your family, let alone ones that are good for you. But Giada De Laurentiis is out to prove just the opposite. In her brand-new cookbook, Happy Cooking: Make Every Meal Count … Without Stressing Out, she’ll show just how easy it can be not only to work healthy, wholesome meal prep into your daily routine but to enjoy the process of doing so as well.
Giada knows a thing or two about this all-important balancing act. When she’s not starring on Food Network Star or hosting Giada in Italy or Giada’s Holiday Handbook (premiering Sunday, Nov. 8 at 11a|10c), she’s likely in Las Vegas overseeing her premiere restaurant, Giada, or at home with her young daughter, so you can be sure that the tips, techniques and recipes she introduces in this all-in-one lifestyle book are not only inspired but also tried-and-true. In Happy Cooking you’ll be able to find almost 200 recipes, including wake-up-worthy breakfasts like granola and lemony pancakes, hearty fare like lasagna, and snacks for anytime, plus helpful how-tos for entertaining during the holiday season.
by Maria Russo in Books, Contests, Food Network Chef, October 19th, 2015
The potential for that box of pasta sitting on your pantry shelf is almost limitless, as The Four Seasons of Pasta is here to prove. Written by mother-daughter team Nancy Harmon Jenkins and Sara Jenkins, this book stretches the classic standby ingredient into new and delightfully flavorful seasonal meals. Think Pasta alla Carbonara for spring, Spaghetti with SunBurst Tomatoes for summer, a hearty Ragu Bolognese for winter, or the Sweet Potato Gnocchi with Brown Butter and Sage for autumn (recipe below for you to try at home).
And though you’ve likely been making pasta since you first learned to boil water, heed Nancy and Sara’s advice for a truly exceptional pasta dish:
1. Make sure your pasta water is abundant — 5 or 6 quarts for a standard 500-gram (about 1 pound) box of pasta.
2. Be sure you bring it to a rolling boil.
by Maria Russo in Books, Contests, Food Network Chef, October 6th, 2015
As committed as Robert Irvine is to executing top-notch dishes in the kitchen and giving struggling restaurateurs a second chance at success on Restaurant: Impossible Ambush (premiering Thursday, Oct. 22 at 9|8c), he’s also a fierce fitness guru, dedicated to maintaining a healthy lifestyle and inspiring others to do the same. In his brand-new book, Fit Fuel: A Chef’s Guide to Eating Well, Getting Fit, and Living Your Best Life, Robert breaks down the ins and outs of what it takes to “fuel your life”: just a handful of “principles,” including “Eat real food” and “Believe you can change.”
Part cookbook, part pep talk and part handy exercise manual, Robert’s brand-new publication doesn’t just talk the talk of what it takes to get in shape, but it also walks the walk as Robert personally demonstrates how to complete some of the best moves, and explains the whys and hows behind them. And with his recipes for every meal of the day — even dessert — Robert proves that the journey to fitness success doesn’t have to mean boring, bland meals. Think satisfying fare like Sesame Shrimp Chopped Salad, Roast Chicken, Vegetables & Parsnip Puree and A Better Carrot Cake.
by Maria Russo in Books, Contests, Food Network Chef, September 17th, 2015
As fans of her Food Network show Farmhouse Rules know, Nancy Fuller is all about food, family and the farm, and in her first-ever cookbook, Farmhouse Rules: Simple, Seasonal Meals for the Whole Family, she’ll celebrate those same three traditions.
Recently FN Dish caught up with Nancy to chat about her new book, and she told us that the style of cooking presented in it is indeed “farmhouse,” allowing for “chop, chop, in the pot” preparation. The recipes are “very simple, very seasonal,” she said, and in keeping with that idea, she’s broken up the book into four main parts, each highlighting a season of the year and some of its most-tried-and-true recipes, from spring’s Buttery Braised Radishes to fall’s Pot Roast Done Easy.
With his penchant for Southwestern flavors and a string of successful Bobby’s Burger Palace restaurants, Bobby Flay has surely earned the right to call himself a taco master and a burger aficionado, though his range in the kitchen doesn’t stop there — or even at lunch or dinner. He also has an appetite for brunch, which he explores on the series Brunch @ Bobby’s and in his brand-new cookbook of the same name. Available for preorder now and officially on sale on Sept. 29, Brunch @ Bobby’s: 140 Recipes for the Best Part of the Weekend explores the best sweet and savory side of this late-morning meal, from a towering stack of chocolate pancakes to an all-new take on bacon, eggs and hash browns.
Recently FN Dish checked in with Bobby, and he revealed his go-to brunch order as well as his take on why brunch has become so popular. When he goes out for brunch, he’s quick to balance the meal by including both salty and sweet elements, explaining, “It always involves eggs, but I always order something for the table, whether it’s like French toast or waffles or pancakes — in that sort of vernacular, like the sweet brunch.” As for a cocktail to sip on the side, he keeps it simple, opting for a mimosa. “The juice, to me, [it] just has to be fresh-squeezed,” says Bobby. He’s familiar with the “ritual” that brunch has become, and says, “It’s the way that people entertain in terms of meeting out. People have their brunch places that they go every weekend.” He adds, “It’s a great way to kind of grab the newspaper, have some coffee, have your brunch cocktail and then sort of carry on your Sunday.”