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Posts Tagged ‘Michael Symon’

31 Days of Cookies: Kourambiethes

This year, we’re celebrating the season with a month of nonstop cookies. For the 22nd day of cookies, Michael Symon shares his mother’s sugar-dusted take on the traditional Greek cookie.

Click here for the Kourambiethes recipe.

More cookies:
All-Star Cookie Swap
Food Network’s 12 Days of Cookies

Meatless Monday: Meat-Lover Michael Symon Goes Meatless (Sometimes)

michael symon

The meat chef goes veg . . . sometimes.

Chef Michael Symon, restauranteur, host of Symon’s Suppers, Cook Like an Iron Chef and ABC’s The Chew, and wearer of an “Eat More Meat” t-shirt (for real; take a look) has a new message: Eat more vegetables.

Chef Symon, who tops even ice cream with bacon, hosted an event at the recent Food & Wine Classic in Aspen on Meatless Mondays, and in January, shared his favorite meat-free recipes on a special Meatless Monday episode of The Chew. So is this meat man turning veg man? Not really. But even the most passionate meat-lovers need a break. “Life is about moderation, ” he tells Peggy Neu of the Meatless Monday campaign. “Even if I’m having beef for dinner, it’s probably going to be a 3-4oz portion with heaps and heaps of vegetables.” One day a week, sometimes Mondays, sometimes not, he cuts out meat to give his body  “time to do what it needs to do. ”

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Thirsty Thursday: Relax with a Gin Fizz

Gin Fizz

It’s more than just alliteration; it’s a statement, a proclamation that Thursdays are when the weekend should really start. Kicking it off right is the key, and what better way than with a cocktail that not only takes the edge off, but tastes good too. A hard thing to disagree with, we know. Drink up, get down and go to sleep happy.

Building off the defining features of a classic fizz — acidic juice and carbonated water —  Michael Symon makes a cocktail that’s as refreshing as it is majestic. Lemon and lime juice, along with orange flower water infuse each sip with a citrus-sparked tang, while hints of vanilla extract help keep the acid in check. What really sets this exotic sip over the edge, though, is the inclusion of egg whites and half and half, leaving each mouthful silky smooth as it goes down.

Celebrate the onset of warmer weather and longer days with Michael’s unique Gin Fizz.

Bottoms up, folks.

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Bring On the Bar Snacks

Potato Chips with Blue Cheese Fondue

Elevate your bar snacking with Michael Symon's homemade potato chips and blue cheese fondue.

With the one-two punch of March Madness and St. Patrick’s Day, chances are you’ll be spending some time in a bar this weekend. In addition to a well-poured Guinness, it’s always a treat when the establishment’s snacks go beyond peanuts and pretzels that have been sitting around for who knows how long.

The rules for great bar snacks are simple: No knife and fork required. Easy to share. Salty and/or spicy to encourage more drinking. And no matter how virtuous we are in our daily meals, we usually indulge when it comes to bar food — so it better be worth the splurge. Michael Symon gets this, so he’s making his own bar snacks on Symon’s Suppers tonight. Once he whets your appetite, you might want to start cooking and move the weekend reveling and game-watching to your place.

Michael visits Iron Chef buddy Marc Forgione at his eponymous restaurant in New York to check out Marc’s gourmet bar food specialties, like pig’s head sliders on house-made potato rolls, brushed with a little melted lard for good measure. Michael’s verdict: “It’s dirty good, in such a good way.”

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2011 South Beach Wine & Food Fest

Bobby Flay and Michael Symon Turning It Out In SoBe

If you have ever considered taking a break from your daily grind to go on one of the most decadent food vacations around the globe, the South Beach Wine and Food Festival has your name all over it…

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Dish Network Free Preview & Sweepstakes

Dish Network Free Cooking Channel Preview and Sweepstakes

All Dish Network customers get Cooking Channel throughout November

If you have Dish Network, you’ve got Cooking Channel throughout the month of November, plus a really cool bonus… Who’s up for a month-long sweepstakes?

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Saying “I Love You” to Food

Both Cooking Channel's Chuck Hughes and this lamppost showing their love for lobster

What could Cooking Channel's Chuck Hughes and this lamppost possibly have in common?

Chuck Hughes pays homage to the food gods by inking his skin. City dwellers armed with spray paint use a different canvas. From graffiti to tattoos, food people find dramatic ways to say “Food: I love you.”

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Summer Fest: Potatoes, Iron Chef-Style

Michael Symon's Duck Fat Roasted Potatoes

Summer Fest 2010We’re teaming up with other food and garden bloggers to host Summer Fest 2010, a season-long garden party. Each week we’ll feature favorite garden-to-table recipes and tips to help you enjoy the bounty, whether you’re harvesting your own goodies or buying them fresh from the market. To join in, check out awaytogarden.com.

Potatoes are a blank canvas—the possibilities are endless. They can be healthy (boiled or baked), rich (mashed with generous amounts of cream and butter) and anything in between. Michael Symon, host of Cook Like an Iron Chef, chooses to go decadent. What does he use to make simple roasted potatoes Kitchen Stadium-worthy? Duck fat, of course!

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What’s in an Iron Chef’s Pantry?

Iron Chef Pantry

What’s the first step to cooking like an Iron Chef? Nope, not a fancy culinary degree or years of experience toiling in the kitchens of famous French chefs. We’re starting with the basics. According to Iron Chef Michael Symon himself—and host of Cooking Channel’s new series Cook Like an Iron Chefthe ingredients you keep in the pantry are key.

In our web-exclusive video straight from the Cook Like An Iron Chef kitchen, Michael lets you in on some secrets of how to stock your pantry like a pro. With his go-to ingredients on hand, you’ll be Kitchen Stadium-ready in no time.

Watch the video.

So You Think You Can … Cook Like an Iron Chef?

Iron-clad cook: Michael Symon shows how it's done on the new set of Cook Like an Iron Chef.

Iron-clad cook: Michael Symon shows how it's done on the new set of Cook Like an Iron Chef.

On Iron Chef Japan, the secret ingredient is theatrics. On Iron Chef America and Next Iron Chef, the secret ingredient is competition. On this all-new soon-to-be-cult-favorite Cook Like an Iron Chef from Cooking Channel, the secret ingredient is …

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