by Cameron Curtis in Food Network Chef, Holidays, December 28th, 2011
by Food Network Magazine in Food Network Magazine, Holidays, December 27th, 2011
Bobby shares some holiday fun facts and lets us in on his New Year’s resolution:
FN Dish: How can cooks be less stressed during the holidays?
Bobby Flay: Cook from within yourself at your skill level. Don’t try to conquer the world with your holiday meal.
FN Dish: What’s your favorite holiday food memory?
BF: One Christmas morning I tried to find a turkey because the Cornish game hen I had planned to cook had gone badly.
FN Dish: What do you cook just when it’s just you?
BF: Homemade nachos with a white American cheese sauce.
FN Dish: What’s your 2012 New Year’s resolution?
BF: To reopen my restaurant in New York City, Bolo. It’s time. It’s like a broken heart that I need to mend.
by Jonathan Milder in News, December 31st, 2010
We’re not in the business of doling out financial advice, but we hear gold is up in value — all the more reason to buy some for your next batch of brownies. Get a booklet of “transfer” edible gold leaf (about $40 for 15 three-inch-square sheets; lagoldleaf.com), then brush the top of already-baked brownies with warm honey and, starting in one corner, place a sheet gold side down on top. Gently rub the paper until the gold transfers onto the brownies. An 8-inch-square pan takes about $14 worth of leaf — a downright bargain for a gift of gold.
by Jonathan Milder in News, December 30th, 2010
The Food Network Kitchens compiled a list of trends to look for in the coming year — some flavor-focused (Southeast Asian Black Kale Tacos, anyone? How about an extra helping of comfort, or veggies in a starring role?) — and some a continuation of the food-meets-technology-craze (digital cookbooks and your favorite cooking sites on your mobile device). Devour listed the first five predictions earlier this week, and we gave you more here on The FN Dish here and here. Before you begin your NYE reveling, check out our final two predictions below — eating well and doing good.
Local Sourcing Surges – Time was, if you wanted to eat locally you went to your nearest farmers market and bought directly from the producer. Well, times are changing. Some of the biggest fish in the food industry—Walmart, Bon Appétit Management, and Sysco, among others—are getting into the game. As a result, in 2011 we’ll be seeing local foods cropping up more frequently in supermarkets as well as in some surprising places—schools, hospitals, ballparks, and chain restaurants.
by Jonathan Milder in News, December 29th, 2010
The Food Network Kitchens has compiled their list of delicious predictions, and we’re serving it to you in bite-sized nuggets. Read yesterday’s trend predictions here, and check back tomorrow for the final installment. Then, visit Cooking Channel’s Devour for the even more new-year prophecies. Now, for today’s tech-savvy trends:
Food Goes Mobile
In 2011, smartphone apps will take over the tasks of restaurant search, reservation booking, and on-line food ordering. (Don’t wait till 2011 — check out our Food Network mobile offerings for iPhone, iPad and Android.) Food trucks will proliferate like never before. Pop up eateries will spread, while restaurants become increasingly ephemeral, conceptual, chef-centered less and less defined by brick and mortar spaces. And spaces will, as with the recent wave of food courts/gastro-malls, become more versatile, more multifarious, more designed to be moved through, grazed. The unvarnished good news is that it will never be so possible to eat well on the move.
by FN Dish Editor in View All Posts, View Video Only, December 29th, 2008
The Food Network Kitchens offer for your perusal eleven trends that will define the coming year in food. Check back here tomorrow for another installment, and then visit Cooking Channel’s Devour for the rest of the list.
And if reading about these trends makes you hungry, you’re in luck. This year they’ve distilled (or rather mashed up) the predictions into emblematic recipes, thus giving you an opportunity unique among year-end forecasts: The chance to eat the predictions! Up first: Southeast Asian Black Kale Tacos (with a bit of Pork Belly). If these recipes are any indication, the year 2011 is going to be a delicious one. Bon appétit! Now for today’s two trends…
Tacos, Authentic to Eccentric
In 2011 chefs will do for tacos what they’ve spent the last several years doing for burgers, hot dogs, pizza, and sandwiches: that is, raising the quality of ingredients, and lavishing high-end technique and creativity on a popular food. Get ready for celeb-chef taquerias, wild fusion taquerias (look for many more Asian/Mexican mashups), locavore-friendly taquerias, hyper-authentic regional Mexican taquerias and many, many more.
The FN Dish shares New Year’s resolutions from Food Network stars! What New Year’s resolutions are all of you making for 2009?