by Maria Russo in Drinks, Recipes, July 21st, 2012
by Sarah De Heer in Behind the Scenes, Drinks, June 29th, 2012
This summer, Food Network’s Grilling Central is packed with recipes for the entire family’s taste buds, boasting the best in burgers, dogs, chicken and more all season long. But with so many recipes, where do you start? Each Friday, FN Dish is giving you a complete menu that is stress-free, and this weekend’s spread will be centered around entwine red wines.
Red wine often gets a bad rap in the summer. The thought has been that it’s too heavy and warming to enjoy with the traditionally light, dainty dishes of the season, like tender seafood and fresh salads. What’s been forgotten, however, are summer’s rich, full-flavored dishes, like burgers, pork chops, steaks, ribs and more, which naturally complement red wine’s tastes and textures. We’ve paired Food Network’s two entwine red wines — Cabernet Sauvignon and Merlot — with our favorite hearty grilled recipes. Check out a few pairings below and read on for a weekend cookout menu to enjoy with them.
by Maria Russo in Drinks, Recipes, June 7th, 2012
Last year, Food Network made the exciting announcement that it was partnering with Wente Vineyards to unveil entwine, a portfolio of California wines intended to inspire food lovers to dive into the vast and sometimes overwhelming world of wine with ease. The four varietals fans can get their hands on now include Pinot Grigio, Chardonnay, Merlot and Cabernet Sauvignon.
Earlier this month, Executive Chef Rob Bleifer and Culinary Writer Rupa Bhattacharya from Food Network Kitchens traveled to California to visit fifth generation winemaker Karl Wente from Wente Vineyards to conduct a blending session for the newest bottles of Pinot Grigio and Chardonnay. While I’m surrounded by food all day long, I was curious to learn more about the winemaking process, so we asked Karl and Rupa to break down several of the basics.
by Gaby Dalkin in Drinks, Holidays, May 4th, 2012
The weather is getting warmer and the days are getting longer, which means it’s time for one thing: summer cocktails. Simple to mix with on-hand ingredients, Spanish sangria is traditionally made with red or white wine, flavored liqueurs and a heaping pile of fresh fruit — oranges, apples and berries are classic choices. Food Network’s top five sippers below will quench your thirst in the sweltering heat and easily serve a crowd.
5. Sangria Perea – Guy’s fruit-filled glass boasts a refreshing mixture of juicy pineapple, grapes and slices of lemon, lime and orange.
4. Red Sangria – For best results, refrigerate the prepared pitcher (pictured above) for at least one hour before serving, so that the red wine, brandy and orange liqueur can adopt the bright flavors of citrus and apple.
Get the top three sangria recipes
by Alex Guarnaschelli in Drinks, Holidays, May 4th, 2012
Cinco de Mayo is my favorite food holiday. I know I probably say that for every food-related holiday, but let’s be honest — Cinco de Mayo really is the best.
Growing up in Arizona meant a few things. The most important one is that you absolutely must throw a giant Cinco de Mayo party every single year regardless of what day of the week the holiday falls on. We Arizonans take our Cinco de Mayo parties pretty seriously, too. There is never a shortage of freshly made margaritas or sangria and there is always guacamole.
This year I’m going to be in Los Angeles for the holiday and while L.A. is all well and good, there is really nothing like being home in Tucson for a fun fiesta. But never fear, I’m still going all out for Cinco de Mayo this year. These two cocktails will be making an appearance for my fiesta and you should absolutely make them, too. Based loosely on two cocktail recipes from a few of my favorite Food Network stars, I’ll be whipping up a jalapeno-infused margarita and a strawberry raspberry sangria.
Get my variations
by Food Network Magazine in Drinks, Food Network Magazine, April 16th, 2012
Since Derby Day traditionally happens in the beginning of May, I always associate it with the beginning of summer. Is it because the horse race is affectionately referred to as “the most exciting two minutes in sports?” No, it’s because I love so many of the traditions that come with it. I love that the winner is presented with a “blanket” of 554 roses. I love fiddling with a version of “burgoo,” a beef and pork stew traditionally served on this day. Burgoo is one of those recipes that can be left open to interpretation. It is traditionally made with whatever meats (beef or pork) and vegetables (lima beans, corn or okra) are available. My best results came from braising some cubed-up brisket and stirring in some corn, fava beans and peas to give it that touch of spring. With all this cooking, a cooling drink seems only fitting. The mint julep happens to be one of my favorites. It reminds me of a snow cone, the fruity, icy cone I used to get from ice cream trucks as a kid. This provides a fun drink for kids instead of a more traditional Shirley Temple.
Get the recipe
by Mark Oldman in Drinks, Holidays, March 15th, 2012
If there’s one day you deserve a cocktail this year, it’s April 17. Mail off your taxes, then unwind with a themed drink.
by Mark Oldman in Drinks, March 1st, 2012
If you crave coolness, sometimes the best plan is to swim against the stream. Everyone eating steak? Order the shrimp scampi. Friends dressing up? Go ahead, wear your ripped jeans.
And with St. Patrick’s Day being so famously beer-soaked, your against-the-grain cred will come from drinking wine. Not any old vino, mind you, but one particularly suited to this casual, joyous occasion: Vinho Verde (VEEN-yoh VEHR-day), a light white wine from various native grapes in Portugal.
Here are five reasons why
by Mark Oldman in Drinks, Events, February 26th, 2012
If there’s one estate in the world that can make perfect wine, it is Domaine de la Romanée-Conti (“DRC” to insiders) in France’s Burgundy region. So special is its Pinot Noir that tourists make pilgrimages there just to gaze thirstily at the vineyards behind its low stone wall. It is so coveted that some careful collectors will scrawl an “X” on bottles that they have drained to prevent counterfeiters from reusing them.
This is the kind of juice that Miles from Sideways would pursue to the end of the earth, even if it meant making like Thelma & Louise and rocketing his red Saab over a canyon into the blue beyond.
by Food Network Magazine in Drinks, Food Network Magazine, February 14th, 2012
Admit it — you don’t drink tequila because of that one regretful run-in in college. You remember it: Shots were slammed, the room seemed to crater, porcelain was embraced, and the next day your head endured a piñata pounding.
So I understand your hesitation. But please hear me out: Today’s high-quality, nuanced, “sipping” tequilas are a world away from the syrupy firewater that you used to hide from your RA, who, it turns out, had his own stash of the stuff.
In fact, I’m so into fine tequila that I discussed it at my seminar with Food Network’s very own Marcela Valladolid at the South Beach Food Network Wine & Food Festival today. Whether you attended the seminar, or just read on, I aim to make you a convert, too, by dispelling these tequila myths:
1. All tequila is heavy and sweet: Not so. The “blanco” or “silver” category of tequila is clear and pure tasting. Citrusy and herbal, good blancos are like a high-alcohol Sauvignon Blanc — perfect as an appetite or joy-stoker.
Five more tequila myths busted »
Some restaurants let you have your chocolate and drink it, too.
The Peninsula, Chicago
When The Peninsula needed a cocktail to complete its chocolate buffet spread, bartender Aaron Johnson developed three, and all of them ended up on the regular bar menu. This S’mores Martini (pictured above) causes the most fuss: Patrons smell the barkeeps toasting the marshmallow rim and can’t help but order one for themselves. 108 East Superior St.; peninsula.com
More chocolate cocktails »