Toasted Selfies: The Best Thing Since Sliced Bread

by in News, July 25th, 2014

Toasted Selfies: The Best Thing Since Sliced BreadYou’re bored with your breakfast options — sick of the same old, same old. Cereal? Been there. Eggs? Done that. Pancakes? Waffles? Yeah, yeah, we’ll wake you when they’re over.

But, hey, how about toast with your face on it? Bingo, right?

A company called the Vermont Novelty Toast Corporation, which has been manufacturing toasters that pop out toast with images and logos on it since 2010, is now moving beyond pictures of Edger Allen Poe and peace signs and offering customers a chance to purchase a toaster that browns toasted selfies right onto their bread. (Images are singed onto one side only; the other side is just toast.)

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Creamed Corn with Bacon — Down-Home Comfort

by in Recipes, July 25th, 2014

Creamed Corn with BaconWhen I was a little girl, my grandfather had a large garden down by the Savannah River. It was situated between the river itself and a stand of trees. There was an old homestead, really an old, rundown fish shack with an ancient rusty pump for water. The soil was deep black, soft and fine-grained, a result of the years of silt washing downstream through the river basin. My sister and I would play alongside the garden or fish in the river while my grandfather worked in the field. There is something magical to me about a field of corn. Some varieties loom high, reaching into the blue summer sky. The rows are tight and the long, ribbonlike leaves blow in the wind, creating a seemingly impenetrable fortress.

I was scared to death of the cornfield when I was a child. And, truth be told, I’m not in a hurry to get into a patch of corn as an adult. My grandmother scared the mess out of me telling me not to go into the corn as a child. She’d admonish, “Don’t go in there; you might get on a snake.” For those of you that might chuckle at that fear, I only add that my home state of Georgia is also home to all five deadly poisonous snakes in North America, and that riverside gardens seem to be an especially hospitable habitat for them.

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Juice — Off the Shelf

by in Books, July 25th, 2014

Juice - Off the Shelf CookbookThere are countless ways to enjoy summer produce, and FN Dish has touched on a lot of them in Off the Shelf (I’m looking at you, Corn and Zucchini Fritters and Peach Jam with Sriracha). One that we haven’t addressed yet is juicing, and that’s because until this week the right book hadn’t come along. Juice by Carly de Castro, Hedi Gores and Hayden Slater (founders of the Pressed Juicery) came out this week and it’s the book you’ve been waiting for if you’ve ever been curious about layering fresh juice into your weekly food routine.

The three entrepreneurs love their juice drinks, and their excitement for what they do shines through each page of the book. Never before has juicing looked more delectable; the flavor combinations they present are so tempting you almost feel like you’re getting away with something when you enjoy them. This book stands apart because it explains the technical side of juicing in simple, inviting language no matter how much or how little experience you have with the process. You can start at the beginning and build your juicing regimen from scratch, or hop in at the middle with Juice’s huge selection of bright, enticing flavor combinations and suggestions. The recipe sections are broken down into chapters on greens, roots and citrus, and each section contains a wide selection of recipes and flavor combinations for you to try. It also has chapters on nut milks, sweet sips, savory and spicy juices, smoothies, flavored waters and elixirs, and more.

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Guy Reveals 8 Techniques to Survive Guy’s Grocery Games

by in Food Network Chef, Shows, July 25th, 2014

Guy Reveals 8 Techniques to Survive Guy's Grocery GamesGuy’s Grocery Games: the only show where chefs have the supermarket to themselves, have to cook in it and have the chance to win some serious dough. “During the first season of the show, when chefs walked in the door, you’d hear, ‘Well, now what do we do?’” Guy shared. “But since most have seen the show, they understand how it progresses,” he continued. But even though they think they know the game now, many still make the same mistakes. And the competition is only getting fiercer.

With that said, FN Dish asked Guy to share eight ways (from his point of view) to survive Guy’s Grocery Games:

1. Don’t over-portion.

2. Don’t add a frivolous garnish.

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What to Watch: Easy As Pie on Barefoot Contessa and Bobby Grills a Vegetarian Menu

by in Shows, July 25th, 2014


From indulgent vacation recipes to healthy twists on old favorites, Food Network has you covered this weekend.

First, join Ree Drummond as she fixes up some manly recipes for her boys on The Pioneer Woman on Saturday. Next, join the gang on The Kitchen as they take you on a vacation right in your own home with tropical meal and cocktail ideas.

On Sunday, learn the art of pie-making with Ina Garten on a new season of Barefoot Contessa, then find out how to pack a nutritional punch in your favorite dishes with Bobby Flay on Barbecue Addiction: Bobby’s Basics. The fun continues on Sunday night, with three whole hours of competition shows – tune in to new episodes of Guy’s Grocery Games, Food Network Star and Cutthroat Kitchen.

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How Do You Take Your Pie?

by in Food Network Magazine, Polls, July 24th, 2014

Poll: How Do You Take Your Pie? Food Network Magazine wants to know how you prefer pie. Answer the poll questions below, then see how your pastry opinion stacks up to others’ thoughts in an upcoming issue.

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A 5-Minute Steak Defrost Hack? (and Other Meat-Thawing Tips)

by in News, July 24th, 2014

Grilled SteakIt’s the end of a long day and you’re craving a thick, juicy steak. Fortunately, you have a nice fresh cut in the freezer, awaiting its big moment. Unfortunately it’s frozen solid as a rock and dinnertime is in less than an hour. Time to surrender your steak dreams and start making pasta instead? Nope, not so fast.

CTi, a Taiwanese cable channel, suggests an electricity-free steak-defrosting hack that will safely thaw a frozen steak about 1 centimeter thick in less than five minutes. How? Take two metal pots or pans, turn one over bottom up and place your vacuum-sealed steak flat on it. Then fill the other pot or pan with water and place it, topside up, on top of the steak. The weight of the water and its temperature, conducted by the metal, will speed thawing. In five minutes, CTi says, your steak should be defrosted and ready to cook. (You can use the time to pick a recipe.)

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Off-the-Chart Corn on the Cob — Summer Soiree

by in In Season, Recipes, July 24th, 2014

Perfectly Grilled Corn on the Cob

Picture summer without nibbling on at least one ear of corn. How could you? This time of year, this staple crop is sweeter and juicier than ever. And, though it doesn’t need much else than a humble slathering of butter, the possibilities for the in-season ear don’t end there. Think of it as a kernelled canvas — one that can come drizzled, dusted or simply grilled to charred perfection with little effort at all. This week, take your pick of Food Network’s most-brazen corn-on-the-cob recipes and reinvent how your family devours corn on the cob.

In this summer heat, the most-fitting way to take your corn is by way of the grill. Bobby Flay’s Perfectly Grilled Corn on the Cob (pictured above) shows you how to do it once and for all. After giving the corn a good pre-soak, grill each ear with the husks on till the kernels are tender.

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