This soup is not your grandmother's tomato soup: While the rich flavor of tomatoes is most prominent, it has undertones of fizzy tanginess and pungent creaminess. The spicy sriracha adds a compelling and addictive heat to the velvety liquid. I so enjoyed this recipe that I have plans to make it again very soon. Don't be afraid of the odd ingredients. This soup is excellent! To look at the recipe, read more
When The Next Food Network Star came to a close, nearly a third of you were surprised by the outcome, and believed runner-up Jeffrey Saad should've taken top prize instead. In a less-than-unpredictable announcement, VP of Programming Bob Tuschman revealed that the Food Network has produced a mini-series of web episodes based on Jeffrey's original pilot, The Spice Smuggler.
One month from today, the network will debut Extreme Cuisine with Jeff Corwin, the network's equivalent of the Travel Channel's hit Bizarre Foods. On the first two episodes, former Animal Planet adventure host Jeff Corwin will eat rancid butter in Morocco and dive for spiny urchin in Greece. Chopped, the food channel's answer to Top Chef, also returns with a four-week championship event that features previous Chopped champions returning to compete once more for the chance to claim the ultimate title and bank another $10,000. And on Iron Chef America, chef Michael Symon battles it out in Kitchen Stadium with a handful of culinary students.
Does the network's Fall lineup sound enticing to you? What do you think of Jeffrey's return to TV? Are you hoping that he, too, will have a future at the Food Network?
At his seminar in Aspen, Iron Chef Michael Symon had a lot to share beyond flavor and spice. The pork-loving chef demonstrated how to make a double-bacon "BBLT" sandwich, with bacon, pork belly, lettuce, and pickled tomato, and kept the crowd entertained with his wisecracking (in addition to wanting to kill the inventor of the garlic press, Michael also wants to go after the guy who invented turkey bacon). As he paid homage to the pig with his 'wich, he also had plenty of pointers to offer when it comes to preparing meat. See them after the jump.
"I like to do demos because they let me vent," Michael Symon admitted in Aspen. Which was fine by the crowd. It was only 10 a.m. on Friday, but the audience was roaring with laughter. At his In Praise of Pork seminar, the Iron Chef, who's set to release a book with Michael Ruhlman this November, showed that he's just like us. He accidentally lights up the wrong burners and secretly loves Miracle Whip (he buys a giant tub incognito and has to hide it in the back of the refrigerator). Still, the renowned chef had a lot of knowledge to impart on the audience when it came to seasoning and spices. Learn Symon's tips for enhancing food's flavor when you read more
As part of our Best of 2008 series, you told us who was the best rising celebrity chef of the year. You love The Neelys and Curtis Stone, but your number one favorite is Next Iron Chef winner Michael Symon. We agree with you; he's our favorite at Yum.
There's more than one reason we like the Cleveland chef: He's talented yet modest; on Iron Chef America, he's got a great sense of humor and an infectious laugh; and his Greek-inspired food is always heads above the rest.
Why do you like Michael Symon?
In February, news surfaced that the show's host had embellished his résumé. Many of Irvine's claims — that he was a KCVO Knight, awarded a castle by the Queen of England, attended the University of Leeds, and helped make the wedding cake for Prince Charles and Princess Diana — turned out to be made up.
The news, once it broke, seemed to be career suicide for Robert Irvine.
Food Network immediately distanced itself from Irvine, failing to renew his contract and replacing him as the host of the show with Next Iron Chef winner Michael Symon.
Last month, Food Network announced the near-impossible: It would be bringing the fallen Irvine back to host the show again. Many of you were excited about the turn of events, as you love Chef Symon but thought he was better suited for Iron Chefdom, anyway. New episodes with Irvine will debut in March 2009. Will you tune in to watch him again?
Last February, everyone was shocked to find out that Robert Irvine, the star of the Food Network show Dinner: Impossible, lied on his résumé. Although most of you said the incident didn't change your feelings about him, Irvine still got the boot from the Food Network and was subsequently replaced by Iron Chef Michael Symon.
Today I'm excited to have heard news of what I thought to be near-impossible: Irvine will be returning to host the show again. In a written statement, the Food Network announced it would shoot six new episodes with Irvine this month.
Our audience has continued to demonstrate its interest in and support for Robert . . . He has taken responsibility and made a conscious effort to clear the air, rebuild the relationship with Food Network and apologize for the earlier inaccuracies.
New episodes of the show, which challenges Irvine to prepare meals under strained situations, will debut in March 2009. I'm personally excited to hear this news, because we are big fans of Robert Irvine at my house. Do you feel the same way? Do you think that Irvine was a more compelling host than his replacement, Michael Symon?
The most hyped part of the Food and Wine Classic is the culinary competition that takes place on the last day of the festivities. The Classic Cook-Off pits the reigning Top Chef winner — this year it was Hung — against master French chef Jacques Pepin and his BFF Jean-Claude.
The chefs were given a whole salmon, a bunch of ingredients leftover from the previous day's demos, and 18 minutes to create a dish and a cocktail. While Hung created a delicious-looking salmon and a frothy coconut-milk cocktail, the Frenchmen wowed the crowd with their salmon appetizer, salmon entree, wasabi cocktail, and souffle dessert. To catch a glimpse of the competition, check out our exclusive video below!
For more pictures of the cook-off challenge, including images from the second competition that featured Michael Symon and Tom Colicchio vs. Roy Yamaguchi; and a look at the celebrity chefs who were in the audience, read more
Remember when Robert Irvine was fired from his job at Food Network, and how many of you lamented the fact because you really enjoy Dinner: Impossible. Well quit your crying the show's not going anywhere. Food Network has said that they've been hoping to replace Irvine, and it appears they finally have.
Last year's Next Iron Chef winner, Michael Symon, will take over the Impossible reigns. The show's format won't be changing, Symon won't know where he's headed and he won't know his mission until he gets there. However, fans of the show will now be thrilled — or disappointed, depending on which camp you're in — to hear that the show will now be 60 minutes instead of 30. I personally think this is a great call, 30 minutes always seemed too heavily edited.
In addition to starring in this show — which officially begins in September, with one episode airing in July — Symon will also appear on Iron Chef America. And, if that wasn't enough, he's still got his restaurants Lola and Lolita in Cleveland, as well as a new restaurant opening in Detroit.
So tell me, are you planning on checking out the all-new Dinner: Impossible?
Did you guys watch The Next Iron Chef finale last night? [Spoilers ahead] The two final contestants met up at Kitchen Stadium where they had one hour to make six dishes from swordfish — the evening's secret ingredient — at a breakneck speed. Their dishes were then judged by the current Iron Chefs and deliberated on by the rest of the judges. In the end Michael Symon was crowned victor and will be joining Morimoto, Flay, Cora and Batali — where was he anyway? — as the newest Iron Chef.
So what did you think of the episode? Did you agree with the judges? Are you looking forward to Symon's Iron Chef episodes?