Bobby Flay takes on a chili queen (her recipe’s won several awards from around the world!). Their chili showdown leads to a taste test. Who do you think you’ll win? Tune in on one of the “hottest” debates in this celebrity chef’s new show. You can get the schedule, and a collection of chili recipes, here

David Rocco has developed a special menu for the Heart and Stroke Foundation. He is not endorsing a product, but this is his way of advocating a healthy lifestyle, while still providing flavorful options for those who have to cut down on salt and fat.

Ellie Krieger, a celebrity chef who specializes in healthy, nutritious meals, shares this delicious recipe for Grilled Chicken Caesar. This is just one of the many recipes she demonstrates on her show on the Food Network — a must for any person embarking on the seemingly hopeless task of getting a bikini ready body in the next few weeks. Get more ideas from her website, Healthy Living with Ellie Krieger.

Ingredients

1/4 cup pasteurized egg product
1 clove of garlic, minced (about 1/2 teaspoon)
1 1/2 teaspoons anchovy paste
1/2 teaspoon Dijon mustard
1/4 teaspoon Worcestershire sauce
2 tablespoons lemon juice
2 tablespoons olive oil
1/4 cup finely grated Parmesan
Salt and freshly ground black pepper
6 cups coarsely torn romaine lettuce
2 cups of baby spinach leaves
2 cups of whole-grain croutons
4 grilled chicken breast halves (about 4 ounces each), sliced

Steps

In a small bowl, whisk together the egg product, garlic, anchovy paste, mustard, Worcestershire sauce and lemon juice. Slowly add the olive oil in a steady stream, whisking the whole time. Stir in the Parmesan and season with salt and pepper.
In a large bowl, toss the dressing with the lettuce and spinach until well coated. Add the croutons and toss to combine. Divide the salad onto 4 plates and top each plate with grilled chicken slices.

Gordon Ramsay fans, grab your copy of InStyle Magazine’s April issue. The magazine features an article on him and his wife Tana (a budding celebrity chef herself), and how the family celebrated easter. The celebrity chef also shared recipes including roast lavender leg of lamb and ‘hedgehog’ potatoes and lemon curd, raspberry and amaretti sundae.

Gordon Ramsay says that the true test of any cook is how he or she can scramble eggs. Check out this blog with tips and a video demonstration.

Anthony Bourdain shares this recipe for Steak Tartare in Les Halles Cookbook. “Les Halles, the restaurant, was pretty much created to serve this dish,” he says. “The key to a successful steak tartare is fresh beef, freshly hand-chopped at the very last minute and mixed tableside. A home meat grinder with a fairly wide mesh blade is nice to have, but you can and should use a very sharp knife and simply chop and chop and chop until fine. The texture will be superior. And do not dare use a food processor on this dish - you’ll utterly destroy it.”

Ingredients:

2 egg yolks
2 tbsp Dijon mustard (28 g)
4 anchovy filets, finely chopped
2 tsp ketchup (10 g)
1 tsp Worcestershire sauce (5 g)
Tabasco sauce, to taste
Freshly ground black pepper
1/4 cup salad (i.e., corn or soy) oil (56 ml)
1 oz Cognac (28 ml)
1 small onion, freshly and finely chopped
2 oz capers, rinsed (56 g)
2 oz cornichons, finely chopped (56 g)
4 sprigs of flat parsley, finely chopped
1 1/4 lb. fresh sirloin, finely chopped (560 g)
French fries, optional
4 slices fine quality white bread, toasted, quartered, for toast points

Directions:

Place the egg yolks in a large stainless-steel bowl and add the mustard and anchovies. Mix well, then add the ketchup, Worcestershire sauce, Tabasco, and pepper and mix well again. Slowly whisk in the oil, then add the Cognac and mix again. Fold in the onion, capers, cornichons, and parsley.

Add the chopped meat to the bowl and mix well using a spoon or your hands. Divide the meat evenly among the six chilled dinner plates and, using a ring mold or spatula, form it into disks on the plates. Serve immediately with French fries and toasted bread points.

TV chef Mario Batali shares this excellent bolognese recipe. It originally appeared in the magazine, Bon Appetit.

Ingredients
1/4 cup extra-virgin olive oil
2 medium onions, chopped
2 cups chopped celery
6 garlic cloves, chopped
1 lb ground veal
1 lb ground pork
4 ounces pancetta or bacon, finely chopped
2 (14.5 ounce) cans whole tomatoes, in juice
1 (14.5 ounce) can reduced-sodium chicken broth
1/2 cup whole milk
5 teaspoons chopped fresh thyme or
2 1/2 teaspoons dried thyme
12 ounces fettuccine
1 cup freshly grated parmesan cheese

Directions
Heat oil in heavy large pot over medium heat. Add onions, celery and garlic an saute until vegetables are tender and beginning to brown, about 10 minutes. Increase heat to high; add veal, pork, pancetta or bacon and saute until meat is brown, breaking up meat with the back of a fork, about 10 minutes. Add tomatoes with their juices, 1 3/4 cups chicken broth, milk and thyme. Reduce heat to medium-low and simmer uncovered for 1 hour 15 minutes, breaking up tomatoes with the back of a spoon, adding more chicken broth if mixture is too thick and stirring occasionally. Season to taste with salt and pepper. Cook fettuccine in large pot of boiling water just until tender but still firm to the bite, stirring occasionally. Drain. Add fettuccine to pot with ragu and toss to blend. Transfer to large bowl. Sprinkle with 1/2 cup Parmesan.

Join the Wolfgang Puck recipe contest and win a chance to cook with one of America’s most beloved celebrity chefs! Co-sponsored by Gourmet magazine, the contest invites regular cooks — just like you — to submit their best dish. Deadline for entries is March 20.

Talk about chefs on the go!

Now you can download recipes from your favorite celebrity chefs onto your iphone! Just go to
Food Network. Type in the kind of recipe you’re looking for, or the name of your favorite tv chef. Get hundreds of choices.

A delicious yet simple pasta recipe from Rocco Dispirito. He says the recipe originates from Tuscany. While most Italian dishes use wine, the vodka leaves a unique tangy flavor.

Ingredients
Salt
2 cups Marinara sauce
1 1/2 cups of heavy cream
1 pound penne
1/4 cup of vodka (least expensive kind)
1/4 cup Parmigiano-Reggiano
1 tablespoon chopped fresh Italian flat-leaf parsley
1 tablespoon of red pepper flakes

1. Put a big pot of water over high heat and bring to a boil. Add a handful of salt when it starts to simmer..

2. In a sauce pot over a medium flame, heat up the marinara sauce, then slowly pour in the cream, stirring until uniform. Bring the sauce to a gentle simmer, then lower the heat if necessary, and simmer until it reduces slightly. Add the red pepper flakes.

3. When the water comes to a boil, drop the penne in. When the pasta is almost done, pour the vodka into the sauce and raise the heat slightly. Drain the pasta reserving about half a cup of the cooking water. Toss the pasta into the sauce with the Parmigiano-Reggiano, adding a splash of the pasta water if the sauce is very thick. Sprinkle parsley on top and serve.