FoodNetwork Site Search Results
Refine by:
-
Chef
- Food Network Kitchen (140)
- Jet Tila (4)
- Katie Lee Biegel (4)
- Danielle Alex (3)
- Anne Burrell (2)
- Ree Drummond (2)
- Urvashi Pitre (2)
- Alton Brown (1)
- Carla Hall (1)
- Cat Cora (1)
-
Show
- The Kitchen (7)
- The Pioneer Woman (7)
- Chopped (3)
- Cooking Live (3)
- The Best Thing I Ever Ate (3)
- Valerie's Home Cooking (3)
- Cooks vs. Cons (2)
- Food Network Specials (2)
- Guy's Grocery Games (2)
- How to Boil Water (2)
- Ingredient
- Course
- Dish
- Recipes Only
Showing 451 - 460 of 516 results for best air fryer vegetable
Heating Up From Branson to Nashville
Episode
| From:
Guy's Chance of a Lifetime
The Branson takeover comes to an emotional end, but the job interview isn't over yet. Guy Fieri sends the candidates to Nashville, Tenn., for a daunting challenge, hosting hundreds of guests at Fry or Fly Fest! food and beer festival. They must use their entire Show Wallet to create a thematic spin on the Chicken Guy! menu and reinforce that theme with decorated tents and marketing literature. To help them build the best experience, each candidate is allowed to a bring a friend or family member as support. As the smell of fried chicken fills the air, Guy shows up to see the candidates' efforts, and the pressure is enough to make some fall to their knees.
The Ultimate American Meal
Episode
| From:
Food Network Star
Bobby Flay tests the remaining seven finalists by having them put their culinary point of view on a classic American dish – the burger! The finalists must whip up their ideal burger while sharing personal stories and their connections to their dish. The best burger lands a place on the menu of Bobby's new restaurant venture Bobby's Burger Palace.
Then, Guy Fieri and USA WEEKEND Magazine associate editor, TJ Walter, surprise the finalists on the Intrepid Sea, Air & Space Museum, challenging each of them to create a dish using a basket of international ingredients for a group of returning American soldiers.
The winner learns that his or her recipe will be featured on the July 3-5th cover of USA WEEKEND Magazine, and another finalist is eliminated.
Paul Berglund
PROFILES
If there’s one thing you learn as a line cook, it’s discipline. When Paul Berglund, executive chef of The Bachelor Farmer in Minneapolis, showed up in a suit for his first line cook interview at the acclaimed Oliveto restaurant in Oakland, CA, discipline was at the top of his resume: he was fresh from the US Navy and looking to launch a culinary career. “I was staring down at two choices,” he said: “Becoming a park ranger or a cook. I sometimes wonder what life would’ve been like in the Badlands, but am incredibly grateful fate steered me to cooking.”We, too, are very glad Paul Berglund didn’t become a ranger, or the world wouldn’t have The Bachelor Farmer, which opened in 2011 and serves some of the best edible expressions of the Upper Midwest. When Berglund began cooking at the converted historic brick-and-timber warehouse, most dishes leaned towards traditional Nordic fare—gravlax, Swedish meatballs— which connected him with his own heritage and the roots of traditional Midwestern cooking. However, it didn’t take long for Berglund to become inspired by ingredients sourced from local farms, including the best pork and butter he’d ever tasted. Berglund uses organic products whenever possible and also cultivates herbs and vegetables on The Bachelor Farmer's rooftop farm, which was the first of its kind in Minneapolis. A devotion to fine ingredients and their growers paid off when Berglund won the award for "Best Chef: Midwest" from the James Beard Foundation in 2016.You’ll understand how Berglund earned his accolades when you taste the fresh, wholesome dishes he’s made for Panna: maple syrup-braised beets with fresh cheese, hazelnuts, cider vinegar, or his shaved cabbage salad with Parmesan vinaigrette, chopped egg, and croutons. Even if you can’t put a finger on modern Midwestern cuisine, these dishes from Berglund’s kitchen will help you define it, deliciously.Paul's Restaurant:The Bachelor Farmer (Minneapolis, MN)
Jenn Louis
PROFILES
Jenn Louis loves to travel: she’s globetrotted her way through Europe, North America, South America, and even spent a few months on a dairy kibbutz in Israel. The food she cooks is just as adventurous and wide-ranging—which is why hummus and labneh sneak onto the menu with bucatini, cavatelli, and seasonal Pacific Northwest fruits and vegetables at her Portland establishment, Lincoln Restaurant. Of course, that menu changes almost every day, based on what’s fresh and looking good at the market. Diners might move from a starter of grilled octopus to a main dish of delicata squash with tahini and hazelnuts before finishing with popcorn panna cotta: a trip from the Pacific Northwest to Italy by way of Israel, but with a distinctive American accent.Named one of Food & Wine's "Best New Chefs" in 2012, Louis has competed on Bravo's Top Chef Masters and has earned two nominations for the James Beard award (“Best Chef: Northwest”). Louis’s debut cookbook, Pasta by Hand, shows off her mastery of delicious pastas and sauces to match. Recently, she’s decided to explore her love of Middle Eastern food in depth by focusing on Jewish fare like challah, brisket, and latkes, all with her signature style of straightforward sophistication.Louis prizes restraint and control in cooking: “I don’t like too many ingredients or ideas jammed together,” she said to Food & Wine. “You lose the individual ingredients; they can’t be appreciated.” Accordingly, her Panna recipes are faithful, simple renditions of classics, but delicious enough to wow restaurant-goers and dinner party guests alike.Jenn's Restaurant:Lincoln Restaurant (Portland, OR) Jenn's Book:Pasta by Hand (2015)
