by Alex Guarnaschelli in Drinks, Food Network Chef, Holidays, December 30th, 2011
by Maria Russo in Holidays, Recipes, December 30th, 2011
This is a time of the year when my drinking rules and all “house” policies go out the window. I want something new. I will drink a cocktail through the cocktail hour and the dinner party instead of switching to wine. I sip smoky, tabacco-y scotch. I indulge in a snifter of brandy. Sometimes I mix drinks. Here are a few I’m enjoying this year for New Year’s.
I really like this flavor — it rides the perfect line between bitter and sweet. It goes well with salty snacks or with a full meal. Make sure everything (including the glasses) are as cold as possible.
Get Alex’s cocktail recipes »
by Jonathan Milder in News, December 30th, 2011
On New Year’s Eve in my house, there exists no particular ritual as one year comes to a close and another is ushered in, apart from popping champagne at midnight, that is. However, various countries and cultures practice habits of their own to mark the occasion and to celebrate the year, particularly by eating certain foods in the hope of securing a bit of luck in the months ahead. Epicurious featured an article detailing New Year’s food traditions around the world and explained the origins of them. Check out below various customs of eating Lucky Food for the New Year and find corresponding recipes so you can bring these practices into your home.
For many, pigs represent progress and growth in life, so pork dishes are common on New Year’s menus from Cuba to Austria. Food Network Magazine offers a Mushroom-Stuffed Pork Tenderloin (pictured above) that is sure to feed a crowd and takes just over an hour to prepare. Sautéed cremini mushrooms, fresh parsley and crispy bacon are wrapped inside a lean, butterflied tenderloin, then grilled until thoroughly cooked.
More lucky New Year’s recipes »
by Mark Oldman in Drinks, Holidays, December 29th, 2011
Food Network Kitchens has come up with its annual list of the top trends that will define 2012 in food. Check out one of the trends here, then visit Food Network’s Healthy Eats and Cooking Channel’s Devour for the rest of the list.
Mustard in its many forms — from condiment to vegetable, spice to cooking oil — is about to get its moment. Heat is hot, and this multifarious member of the cabbage family represents a vast, underexplored source of culinary heat. Look for sharp, peppery Indian mustard oil, spicy-salty Sichuanese pickled mustard greens and pungent-sweet Italian fruit mustards. We’re all about to learn that this genuinely global ingredient is much more than a hot dog condiment.
In 2012, condiment mustard will be made from scratch (it’s so easy) by more home cooks and chefs, mustard seeds will be pickled and scattered over all things rich and porky; mustard oil will move beyond Indian (and Korean and Chinese) kitchens, becoming a common cooking and seasoning oil (it makes a great salad dressing); and the greens, so healthy and so long neglected, will be next year’s kale.
More Top Food Trends of 2012:
by Maria Russo in Recipes, December 29th, 2011
There’s so much pressure to have fun on New Year’s Eve that it’s easy to find yourself overpaying at a restaurant or bar for the right to experience tepid beer, viciously thumping music and the crush of overindulging strangers. Happily, you can easily outsmart this New Year’s outcome by having the kind of home bubbly celebration described here:
Bubbles of Any Kind: Whether it’s real Champagne from France or one of the less expensive types I call “bubbly stunt doubles” — Prosecco from Italy, Cava from Spain — bubbles are the cornerstone of a home New Year’s celebration.
Throughout the Night: The key is not to save the bubbly for the midnight ball drop, but to drink it throughout your festive night. A lighter-style blanc de blancs Champagne (from white grapes) works perfectly as an appetite-stoking aperitif or with lighter bites, such as Ted Allen’s Crudo on the Half Shell. But a richer, people-pleasing Prosecco or American sparkler would provide a cleansing lift to entrees such as Alex Guarnaschelli’s Oven “Fried” Pizza.
Learn how to saber a bottle like a pro »
by Cameron Curtis in Food Network Chef, Holidays, December 28th, 2011
This weekend, whether you’re hosting a huge bash, an intimate dinner party or just watching the ball drop in your pajamas, ring in 2012 with dressed up eats and drinks to celebrate the New Year. We’ve gathered Food Network’s top five New Year’s Eve recipes, so your final hours of 2011 will be filled with hearty appetizers, simple snacks, special cocktails and more.
5. Bacon Wrapped Pineapple Shrimp — These bite-sized sweet and savory shrimp are sautéed with bright pineapple chunks and crispy bacon slices.
4. Brie En Croute — As easy to prepare as it is impressive looking, this crowd-pleasing appetizer features smooth brie and cinnamon-scented walnuts baked inside a store-bought puff pastry until the dough is golden brown.
Get the top three recipes »
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.
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.