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Showing 231 - 240 of 341 results for i hart food
In a Bowl
Episode
| From:
The Best Thing I Ever Ate
Your favorite Food Network stars including Guy Fieri, Sunny Anderson, and Duff can't contain themselves as they dish up the goods on some of their favorite foods - including delicious spicy chili, creamy tender gnocchi, incredible hand pulled noodles and more. One thing is certain, this episode of The Best Thing I Ever Ate is sure to bowl you over!
Washington, D.C.
Episode
| From:
Rachael Ray's Tasty Travels
Rachael is in our nation's capital for some monumental eating and sightseeing. Her first stop is at the Old Ebbitt Grill, one of D.C.'s most historic restaurants. She then heads over to Zaytinya to share some tapas with her Tasty Travels crew. And what's a visit to Washington, D.C., without checking out the museums? Rachael samples the food at Mitsitam Native Foods Cafe, inside the National Museum of the American Indian. She then takes a spin on a Segway-the, a perfect way to get around D.C.! Rachael wraps up her tour of the city with a late-night meal at the French-Indian restaurant IndeBleu.
At a Deli
Episode
| From:
The Best Thing I Ever Ate
Flavorful tender brisket, mouth-watering corned beef, an incredible Rueben with a twist, and a torpedo-sized hoagie. These are just a few of the foods Duff, Alton Brown, Claire Robinson, Ted Allen and others say are The Best Thing I Ever Ate...At A Deli.
Sohui Kim
PROFILES
Chef Sohui Kim thinks truffle oil is overrated. “I firmly believe that salt, a pinch of sugar and/or a splash of rice wine vinegar can always save the day,” she says. And that may very well be true—as long as you know how to wield those ingredients like Kim can. Sweet-salty-spicy flavors perk up cuisine from South Korea, her birthplace, and they now electrify the food at The Good Fork and Insa, the two Brooklyn restaurants she runs with her husband, Ben Schneider.But gochujang and kimchi aren't the only stars. On The Good Fork menu, fried calamari with fra diavolo and Parmesan are just below her savory, teriyaki-drizzled scallion pancake. It’s eclectic and fresh, but comfortably mom-and-pop cuisine. In The Good Fork Cookbook, Chef Kim describes her food as “traditional dishes heightened by a global pantry; classics, with just enough of a twist to make them new again.” It’s the kind of food that builds a following, so much so that after Hurricane Sandy damaged their restaurant, Kim was able to crowdsource $50K to rebuild.That kind of tenacity is what put Kim on the culinary track in the first place: after graduating from ICE, she secured an externship at Blue Hill under Chefs Dan Barber and Michael Anthony. They tried to persuade her to move upstate as they opened Blue Hill at Stone Barns, but the buzz of the West Village sounded more appealing, so she moved on to work with Anita Lo at Annisa.Kim brings her professional chops to Panna, but with a warm, homespun touch that's evident in the loving way she pleats pork dumplings (the ones that beat Bobby Flay's in a throwdown). Watch how she bundles veal shanks with butcher’s twine to make Osso Buco, the dish her husband cooked to woo her while they were dating. Other dishes taste totally familiar, but draw from the “global pantry” that defines Kim's style: pan-seared chicken breasts, bathed in a butter sauce funkified by Chinese fermented black beans, or a lentil salad specked with piquillos, a sweet Spanish chile. So, whether you’ve got flavor wanderlust or need a dose of edible comfort, Kim’s cuisine will satisfy and leave you hungry for more.Sohui's Restaurants:Insa (Brooklyn, NY)The Good Fork (Brooklyn, NY)Sohui's Book:The Good Fork Cookbook (2016)
A Star Is Chopped
Episode
| From:
Food Network Star
In this week's episode someone is getting Chopped. A Food Network Star must have the knowledge and ability to use a wide range of ingredients and be able to take any combination to new culinary heights. Each of the 10 remaining finalists will be given an exotic ingredient and must be able to use their palate to identify and present what it is. The top two winners will win a seat at the judge's table, alongside Chopped judge Alex Guarnaschelli, while their competitors battle it out in the kitchen, Chopped style.
Food Truck Face Off
Episode
| From:
Food Network Star
Tyler Florence (The Great Food Truck Race) divides the nine finalists into three groups of three, challenging them to create and brand a unique menu for a lunch truck and sell their product to consumers. They must film an advertising spot promoting their truck and then serve mobile meals to viewers they inspired. Viewers can only visit the truck whose advertisement they liked best, so contestants have to put their best foot forward to stand out to consumers. Which team will master the art of selling and outshine all the other competitors?
Chocolate
Episode
| From:
Roker On The Road
Say "I Love You" with one of America's favorite foods-chocolate! Al's going to make truffles with a New York chocolatier, and a top French chef who has turned into a truffle maker. Al's going to learn to make a chocolate dinner, and work with hot fudge.
Combos
Episode
| From:
The Best Thing I Ever Ate
On their own they're delicious, but put 'em together and they're irresistible. Spaghetti and Meatballs, Biscuits and Gravy, Fish and Chips, Chicken and Waffles. These are just a few of the classic food pairings Michael Symon, Ted Allen, Duff Goldman and others say are The Best Thing I Ever Ate...COMBOS.
Zakary Pelaccio
PROFILES
Chef and restaurateur Zakary Pelaccio once confessed to a friend: “I never want to cook the same thing twice.” This should come as no surprise to anyone familiar with his inventive, ever-changing cuisine. Drawing on a globe-spanning array of influences, Pelaccio’s food defies categorization. Pelaccio first turned heads in 2005 when he opened Fatty Crab, his Malaysian-inspired West Village hot spot. Why Malaysia? He’d gone there for a visit, stayed for a year and half, and “fell hard for lip-scalding chiles, unbelievably funky fermented condiments, and freshly made coconut milk”—ingredients that were given star turns in dishes like short rib rendang and his signature chili crab. After over a decade of thrilling critics and customers alike, Fatty Crab closed its doors in 2016.By 2011, Pelaccio's curiosity and ambitions were driving him on to the next big thing. He and his wife, chef and alchemist Jori Jayne Emde, swapped New York City apartment living for a barn in the woods upstate. Along with Jori, partner Patrick Milling Smith, and co-chef Kevin Pomplun, Pelaccio developed Fish & Game, a restaurant housed in a renovated 19th-century building in Hudson, New York. The uber-local ingredients—including produce and animals raised on the restaurateurs' own land—and smart blend of Americana with international technique (he makes kimchi out of rhubarb) have earned Pelaccio a collection of laurels: Fish & Game has been a James Beard Foundation Awards finalist every year since it opened, and Pelaccio won James Beard's Best Chef in the Northeast in 2016.Pelaccio's signature? Whether it's his roast turkey with a spicy twist or Swiss chard with (surprise!) clams, expect strong, surprising flavors that creatively complement good ingredients without overwhelming them. Zakary Restaurant:Fish & Game Hudson (Hudson, NY)Zakary's Book:Eat with Your Hands (2012)
With Bacon
Episode
| From:
The Best Thing I Ever Ate
What makes everything better? Bacon! Whether it's on a burger or a donut, Food Network stars including Guy Fieri, Duff, and Aida Mollenkamp talk about their favorite foods made with bacon. From San Diego to Atlanta, LA to New York, find out where to get the BEST pork-a-licious dishes, and why these accomplished chefs say it's The Best Thing I Ever Ate...with BACON!
