A peek into the kitchens at the cable channel's new studios in New York's Chelsea Market reveals what's cooking off-camera. George Stella, host of Low Carb and Lovin’ It, rehearses for a new season of his show during an Oct. Giada De Laurentiis, host of Everyday Italian, is one of several TV chefs taking part in a special to air in March in which Food Network personalities cater a wedding. NEW YORK - It is midafternoon and George Stella is sweating out rehearsal under bright lights. The Food Network moved in July to its new digs in the Chelsea Market, a more than 100-year-old network of 17 buildings that once housed the manufacturing plant of Nabisco.
The network is happy when some of its viewers think they are getting a glimpse into the kitchens of favorite chefs.
2) Wrap the outside of a 23-cm springform pan with 7-cm high sides with 2 layers of heavy-duty foil. The amazing disappearing door on the Neff Slide&HideĀ® oven retracts into the oven base, giving you more space to get creative with your cooking.
2) Meanwhile, in a large, heavy pan, heat the olive oil and garlic over medium-high heat and add the sausage. The first Oreo was tested there in 1912. Today, an 800-foot-long corridor on the bottom floor boasts bakeries, restaurants, a florist, seafood and produce markets, a kitchen suppply shop and other food-related stores. But mostly, they are not. That funky, reconditioned 1940s Chambers stove Ray uses is not her own, but rather part of a set that's dismantled and stored after she films a series of episodes. Traditional cooking shows are on during the day, freeing the evening for entertainment programming, such as Unwrapped, Iron Chef and $40 a Day. Though the core audience has grumbled, Stockton says ratings tell programmers they have made the right move. Put the whole tomatoes, scallions and garlic cloves in a large bowl; drizzle with about 1 tablespoon of the olive oil and sprinkle with salt and pepper to taste. When the pasta water boils, salt it generously, add the spaghetti or noodles, and cook, stirring occasionally, until al dente. Add the cream cheese and sugar and blend well, stopping the machine occasionally and scraping down the sides of the work bowl. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes if dry or according to package directions if fresh. Stella, a former Disney chef who used to weigh 470 pounds, lost 265 pounds on a low-carb diet.
A refrigerator with a see-through door is stocked with autumnal pumpkins, squashes and gourds.


Network executives say viewers want to have fun, not learn how to cook, after a busy day. Approximately 85-million homes worldwide receive the cable channel, but it lags behind other specialty channels in viewers.
Turn the vegetables until they are lightly coated. Carefully lay the steak in the center of the hot pan, arrange the vegetables around it and broil until the steak is brown but still tender to the touch, and the vegetables are charred, 5 to 6 minutes.
By continuing to use Food Network UK you are agreeing to our use of cookies, unless you have disabled them. Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan. Add the ricotta cheese along with the cooked pasta and toss to coat, adding the pasta cooking water in 60ml additions, if needed, to make the pasta moist. An unseen producer is talking in Stella's ear, telling him to move this way and that, and to fill the time with information and chat. Chef Jean-Georges Vongerichten's sumptuous vision of Asian street markets and their the food is packed each evening with basic black dresses and strappy sandals.
Food Network artists design those so that the show doesn't become an advertisement for Del Monte, Swanson or the like. "A lot of people think that the set is Rachael's kitchen," says Susan Stockton, vice president of culinary productions. Nielsen Media Research reported last year that the network averaged 621,000 viewers a day, while Lifetime garnered 1.8-million.
Turn the steak and the vegetables, and broil another 5 to 6 minutes until the steak is medium rare (an instant-read thermometer inserted crosswise into the side of the steak registers 130 degrees) and vegetables are charred. Bake until the cheesecake is golden and the center of the cake moves slightly when the pan is gently shaken, about 1 hour and 5 minutes (the cake will become firm when it is cold).
Even in chilly October. The Chelsea Market is seen as part of the reason for the area's return from the tough side. Transfer the steak and vegetables to a cutting board. Core the tomatoes, squeeze the garlic cloves from their skins and chop them both with the scallions to make a chunky relish. When the chopping is complete, stop the machine and add the peanut butter, soy sauce, brown sugar, vinegar and red pepper.
The former Florida resident and Disney chef is filming a second season of Low Carb and Lovin' It in the network's new studios in the Chelsea section of Manhattan.
Rents are rising and designers, restaurants and retailers are moving in all around. The Food Network, which is 11 years old this month, occupies more than 100,000 square feet on parts of three floors. Alton Brown's Good Eats is taped in his home in Atlanta and Paula Deen uses Gordon Elliott's place in the Hudson Valley for her Home Cooking. She's a Southern Baptist from North Carolina and he's a Jew from New Jersey, but both live in New York.


Process until smooth, then - with the blender running - slowly pour in the water. To serve, toss the spaghetti with the peanut sauce, then top with the cucumber, chicken, scallions and peanuts. He is not used to the crowd watching, and he hasn't even seen his new set, which is still under construction. While Stella rehearses, Giada De Laurentiis, host of Everyday Italian and granddaughter of movie director Dino De Laurentiis, films a segment of a wedding special in the test kitchens. There are 22 ovens in the test kitchens, a cheerful place with walls the color of melons, honeydew and cantaloupe. The challenge for Flay, Lagasse, Ray, Garten, De Laurentiis and other on-air talent is to come up with a menu that will satisfy both the bride, groom and their families. Yes, they had a good food story, says Allison Page, director of programming, but it didn't hurt that both are telegenic. She is not the least bit nervous and when the camera lights up, she flips on a smile as wide as a slice of cantaloupe. In a nearby conference room, network staffers gather to wish two colleagues happy birthday. Light streams through a bank of Palladian windows that look out on the High Line, the abandoned elevated rail tracks that the city is considering turning into a park. What luck, says sous chef Miriam Garron, to have this bright spot to work in. Most of the rest take place in network studios, which will unveil a new set for Emeril Live this month. All of the entertainment shows are filmed elsewhere. Stockton oversees 24 people, many of whom are professional chefs. The network has come a long way since the days of filming a show in the morning and showing it that night. The crown jewel of the network's complex is a 100- by 85-foot studio built over the atrium of two buildings.
It is here where an audience and band fuel Lagasse's energy, where Rachael Ray makes meals in 30 minutes and Sara Moulton shares her secrets.
But on this Monday, workers scurry to finish Stella's set. Otherwise, the cavernous room is tomblike.
Each show is assigned a culinary staffer who makes sure the "talent" has everything he or she needs to pull off a segment successfully. Brooks rushes in with another piece, for continuity's sake. The talent, Stockton says, has a lot to contend with during filming. Arrange the stuffed pasta in a single layer in the prepared dish and spoon the remaining sauce over.




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