What to Watch: Giada’s Poolside Picnic and the Finalists Go Live on Food Network Star

by in Shows, July 31st, 2015

Food Network StarIf you’ve been cooking up all your favorite summer recipes and are looking for new dishes to put in the mix, Food Network has your answer. This weekend, tune in and get all-new summer recipes, starting with The Kitchen on Saturday morning. Focusing on summer seafood, Geoffrey Zakarian shares his crowd-pleasing recipe for paella and the cast members share their guide to grilling fish. On Sunday morning, join Giada De Laurentiis for her poolside picnic featuring a grilled chicken panini with broccoli pesto and extra-chocolatey brownies. Next, find out what Daphne Brogdon makes when she’s cooking breakfast for dinner, like her Fried Eggs with Spanish Pantry Sauce.

Kick off your Sunday night with an all-new episode of Triple G where some of the nation’s best young chefs take on Flavortown Market. Then, watch as Food Network Star finalists prove to the judges that they can host their own live TV segment, which is a critical skill they must have to advance themselves to the finale. Finally, end your competition-filled night with some of Alton’s evilicious challenges on Cutthroat Kitchen. Tune in to see which chef has what it takes to survive the sabotages.

Read more

11 Noodles to Change Your Pasta Salad Game

by in Recipes, July 30th, 2015

Pasta salad is one of those classic and incredibly versatile summer dishes — the ideal cookout accompaniment, perfectly portable for picnics and a cinch to prepare — that you find yourself craving all year long, then suddenly tiring of by the time August rolls around. But before you’re bored of bow ties and say farewell to fusilli, consider changing up the type of noodle you employ in making your salads. You’ll be amazed how swapping out twisty rotini tendrils for orecchiette’s button cups, or embracing the hollowed tubes of penne and rigatoni, can change up the texture and even flavor of your dishes.

Pasta Salad with Lemon Pesto Dressing (shown above)
Use prepared pesto to make this salad’s lemon juice-drenched dressing — a bright, unusual addition to any summer spread — which clings readily to cavatappi’s substantial ridges. Grape tomatoes, mozzarella and scallions add just enough substance to this light side dish.

Read more

Valerie Bertinelli Reveals the Inspiration Behind Her New Show

by in Shows, July 30th, 2015

Valerie BertinelliOn Valerie’s Home Cooking, premiering Aug. 8 at 12|11c, actress and Kids Baking Championship co-host Valerie Bertinelli offers up her interpretations of her family recipes. She reveals that her grandma and mom were her cooking mentors when she was growing up. The recipes she’s learned from them are the ones she’ll always hold dear, but when it comes to cooking those recipes today, there’s always room for a little twist.

In the new series, you’ll find Valerie cooking those favorite storied recipes. Joining her at the table will be her family, including her husband, Tom, and her son, Wolfie; she’s even having some of her dear friends over for dinner, including the funny ladies of Hot in Cleveland.

FN Dish recently caught up with Valerie to chat about the new show, her cooking habits and the inspiration behind her recipes. Here’s what Valerie had to say.

FN Dish: How would you describe your cooking show? What can fans expect to see?
Valerie Bertinelli: They can expect to see … all the recipes that I’ve learned through my family and friends — [recipes] that I’m just going to add my own flavor, twist [and] make it a little more modern. [I want fans] coming into my home and enjoying a half-hour with me.

Are we going to see some famous family recipes?
VB: Yes, definitely! I’m going to give away some of my secret recipes. … My lasagna. My gumbo. My quiche. I want to bring the ’80s back, and I want to bring the quiche back. [laughs]

Read more

12 Fun Food Boats for Summer

by in Recipes, July 30th, 2015

Boats aren’t just a vessel meant to get you across a body of water or for enjoying a hot summer day. They’re also a fun and functional way to present food at a summer gathering, eliminating the need for large bowls and platters, and making cleanup even easier. Kids will get a kick out of them too. These edible boats are perfect for everyday dinners, big barbecues or dinner parties — regardless of whether you’ll actually be near the water.

Zucchini and Corn Pirate Boats (shown above)
Marcela Valladolid takes the idea of food boats to a literal level, adding a mast to the head of her stuffed zucchini. Stick grape tomatoes, zucchini slices and a green onion stalk on a skewer to add fun flair to this summer side dish. The boat itself is stuffed with zucchini, corn, tomatoes and bacon for salty, meaty flavor that pirates both big and small will love.

Read more

A Complete Menu of No-Cook Recipes for the Whole Day — Summer Soiree

by in Recipes, July 30th, 2015

Papaya-Banana SmoothieWhen your clothes are sticking to your skin and you refuse to be outside for more than 30 seconds, the last thing that makes sense is turning on the oven or stove. But here’s the thing: You still gotta eat, even on a hot day. When it’s too hot to turn on the heat, go for crazy-good No-Cook Summer Recipes that make it possible for you to still eat homemade breakfasts, salads, soups and more.

Start off your day of beating the heat by blending up Bobby Flay’s 5-minute Papaya-Banana Smoothie. With Greek yogurt, real fruit and ice cubes on board, this ice-cold healthy breakfast makes hot mornings a whole lot easier to deal with.

Read more

Camp Cutthroat Culinary Competency Quiz: Grilling Skills

by in Shows, July 29th, 2015

Alton Brown on Camp CutthroatSummertime means times to grill, and while it may seem simple enough to head outside, throw a piece of meat on a flame and watch it cook, understanding the grill takes a bit of practice. The more you do it, the more successful your results will be. Just in time for the upcoming Camp Cutthroat tournament (beginning Wednesday, Aug. 12 at 9|8c), in which host Alton Brown takes a crew of unhappy campers into the wilderness for a five-week display of alfresco eviliciousness and plenty of outdoor cooking, FN Dish wants to know: How much of a grilling expert are you? Test your knowledge of all things coals, flames and flare-ups, and find out if you’re a Rookie Roaster, a Charbroiled Champ or a Grill Master.

Read more

Trend Alert: Yogurt That Is Savory, Not Sweet

by in News, July 29th, 2015

Trend Alert: Yogurt That Is Savory, Not SweetHere in the U.S. of A., we think of yogurt as a sweet treat. That’s apparently by design. Back in the 1940s, a European immigrant named Daniel Carasso, a member of the family that founded Dannon, added fruity jam to the bottom of tangy, tart fermented milk to make it more appealing to us sugar-loving Americans, NPR’s The Salt blog reports.

Nowadays, we enjoy yogurt all sorts of ways — in a cup, a cone or a tube you can squeeze, in flavors familiar or far-fetched — but one way we’ve rarely eaten it is … salty. That may be about to change.

Read more

No-Bake Frozen S’mores Cheesecake

by in Recipes, July 29th, 2015

No-Bake Frozen S'mores CheesecakeI am all about easy and fun this summer. We strive to spend as much time outside as possible, but when I am inside, in front of a hot oven is the last place I want to be. That’s why this recipe is a great one: It has a really fun and eye-catching design, and it is NO-BAKE!

This dessert was made with special care to honor the traditional s’more as much as possible. It has a thick graham cracker crust, and a rich and creamy chocolate cheesecake center topped with an ooey-gooey layer of melted marshmallows.

Get the recipe

123...102030...