The theme of his demo was quintessential Southern cuisine with the defining flavor of the South being bourbon. While cooking bacon bourbon ice cream and bananas foster, he joked about the differences between Yankees and Southerners in the kitchen and had some pretty hysterical and memorable quotes. To see what he had to say about everything from parenting to Martha Stewart, read on.
The list honors a variety of people in the industry, from upcoming chefs like Timothy Hollingsworth (Rising Star Chef) and Bryan Voltaggio (Best Chef Mid Atlantic) to culinary bigwigs such as Tom Colicchio (Outstanding Chef) and Rick Bayless (TV Food Personality).
Even Food Network stars like the Barefoot Contessa (Television Show, In Studio or Fixed Location) and Alton Brown (TV Food Personality) have been recognized. The awards not only highlight extraordinary chefs and restaurants, but cookbooks, websites, and journalism. The category that I was most excited about is Best New Restaurant — three of them are in San Francisco! The winners will be chosen and announced on May 3. To take a look at the full list of nominations, read more
Plus, I think Alton would make a great, if eccentric, emcee. Who would you like to see host the Oscars of the food world?
But, I hate limiting myself in the kitchen, so recently I decided to get over my fear. I looked to Alton Brown for guidance, and it turns out he has an easy, almost foolproof recipe that doesn't require standing over the stove for an hour. The polenta is baked in the oven and seasoned with sautéed red onions and parmesan cheese.
While it's a Sunday requirement, buffalo chicken isn't the most ideal to make; even with special cooking equipment, its deep-fried preparation can be dangerous, messy, and odorous. Leave it to the king of food science, Alton Brown, to come up with an alternative cooking method for buffalo chicken.
His recipe calls for steaming, chilling, and then baking the chicken wings. It's healthier, less messy, and even my sports fanatic boyfriend can't tell the difference! For a baked version that achieves the same crispy, crackly results, keep reading.
A couple of years ago, I hosted a fondue party for Valentine's Day. I thought it would be fun to dip marshmallows into chocolate fondue and, always one to pay special attention to little details, I wanted heart-shaped, pale pink marshmallows. Since pink heart marshmallows are not sold, I decided to try making them. Now, I'm addicted to homemade marshmallows!
The method is surprisingly easy, but you do need an electric mixer. They're basically a combination of sugar, corn syrup, and gelatin. This mixture is whipped until tripled in volume, resulting in a light fluffy mess of marshmallow cream. It's so pillowy and delicious, it's hard not to lick the bowl. Start a day ahead: the finished marshmallows need a night to set. To get the tried and trusted recipe I use, read more
Did you know that granola is really easy to make? All you do is toss together a bunch of ingredients, stir, and bake. An hour later you'll have a healthy and delicious homemade breakfast or snack. It's so effortless that I've stopped buying granola at the store.
Another thing that's great about making it yourself is that you get to select the ingredients. Doesn't it always seem like there's one item in grocery store granola that you don't like? Not so with homemade granola. If you hate raisins, simply don't put them in! To check out the recipe I use — remember it's a guide, so just follow the proportions and substitute your favorite nuts and dried fruit — keep reading.
After getting several requests from readers for dessert sauce recipes, I added caramel sauce to my lineup of this year's edible gifts. Little did I know what I was getting myself into!
On my first try, the sauce turned into a hardened mass of sugar — and the second time, too. The third mixture was grainy. After reading your suggestions, I gave Alton Brown's tried-and-true methods a chance, adding corn syrup and cream of tartar to prevent crystallization. Without a candy thermometer, I missed the mark a bit on trial four, and the sauce turned out creamy but slightly burnt. And the fifth time was the charm!
Through my many trials, I've learned the following: Have everything ready to go; don't turn away for a second; corn syrup and cream of tartar are your allies. You can succeed sans thermometer if you rely on sight and smell. And, most important, don't be afraid! It's not nearly as difficult as it sounds — and, once you nail it, you're golden forever. See my foolproof recipe when you read more.