by Mark Oldman in Drinks, Holidays, October 26th, 2012
by Gaby Dalkin in Drinks, Holidays, August 31st, 2012
For Halloween I often advise people to find one of the many wines available with scary names, such as Sin Zin, Dead Arm or Devil’s Lair. Given the festive nature of fright night, however, it can also be rewarding to whip up a big-batch wine that is sure to give your guests the creeps — in a good way.
Red Punch: The color of villainy, of course, is blood red, so the easiest way to add fright to your night is to mix up a simple Red Wine Punch from Food Network Magazine.
Sangria: With a little more work, you can make a traditional red sangria, whose name appropriately derives from sangre or blood in Spanish. I show you how in this video.
Go Green: Equally impressive would be to surprise your guests with a concoction the color of ghastly green. Obtain some green food coloring and add it to Paula Deen’s Mimosa Punch or Giada’s Apple and Mint Punch.
Accessorize with Sandra’s Shrunken Head Straws
by Danielle LaRosa in Drinks, Recipes, August 30th, 2012
With Labor Day just around the corner, it’s evident that we need to talk about cocktails. This is summer’s last hurrah! It’s your last three-day weekend for a while, so enjoy every last sip of it.
Try my take on Marcella’s Rosemary-Infused Lemonade to get the party started. This cocktail would make the perfect addition to your party, whether it’s a huge pool party with all of your friends or a casual late-afternoon barbecue on the back patio. Either way, this lemonade makes perfect sense.
So go ahead — whip up a batch or two and have a ball with your closest local pals before school goes back into full gear and fall sets in.
Get my recipe for Spiked Gin Lemonade
by Maria Russo in Drinks, Recipes, August 18th, 2012
Here in Food Network Kitchens, we love simple, classic recipes. We are also paid to think about food all day. So we’ve taken classic foods and drinks and reimagined them into three, four or five different ways. No standard recipes here, just the occasional technique and pictures. Think of it as a picture recipe.
With Labor Day weekend upon us, it’s time to get our barbecue menus ready for family and friends (check out Food Network’s 5 Best Labor Day recipes). But don’t forget about brunch, too. Start off with a classic: the Bloody Mary. We love cocktails but hate hangovers. Here are five of our favorite “hair of the dog” Bloody Mary hangover cures.
First, start with the classic version
by Maria Russo in Drinks, August 11th, 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 Saturday, FN Dish is giving you a complete menu that is stress-free, and the stars of this weekend’s menu are entwine white wines.
Last month FN Dish announced that contrary to popular belief, red wines can, and surely should, be drunk in the summertime, since they pair so nicely with the rich, hearty meals of the season, like barbecue and grilled meats. This week, however, we’re celebrating the classics of summer drinking: white wines, specifically entwine Pinot Grigio and Chardonnay.
Light and refreshing, entwine Pinot Grigio is a go-to wine on steamy summer nights when it seems like almost nothing can quench your thirst. It’s an easy-to-drink bottle with a crisp, fruity taste that almost everyone will enjoy.
by Simon Majumdar in Drinks, August 8th, 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 Saturday, FN Dish is giving you a complete menu that is stress-free, and this weekend’s menu is topped off with ice-cold pitchers of your favorite summertime drinks.
Whether hosting a large-scale holiday gathering, a backyard bash with friends or a casual cookout for family, the last thing you want to do is get stuck in the kitchen cooking while your guests are mingling and enjoying the party elsewhere. The same holds true for mixing drinks — who wants to play bartender all night when you could join in the celebration and raise a glass with your company? Avoid the need to take individual drink orders by mixing up big-batch recipes of crowd-pleasing pitchers to which your guests can simply help themselves.
Pictured above is Guy’s Raspberry Picante Paloma Pitcher from Food Network Magazine, which features a secret, slightly spicy ingredient: jalapeño pepper. To prepare, he muddles the pepper with sweet raspberries, tops the concoction with tequila and grapefruit juice and finishes it with a squeeze of lime. Guy takes his drink one step further by rimming each glass with grapefruit salt, made with a simple pairing of kosher salt and grapefruit zest. This recipe yields an impressive two quarts of cocktails, enough to serve up to six people and keep your party going well into the night.
by Laura Fenton in Drinks, How-to, July 24th, 2012
A few weeks ago, I was lucky enough to spend some time in New Orleans. It has long been one of my favorite cities in the United States, both for its food and its people, and I always leap at any opportunity I get to visit.
I was even more excited on this occasion, however, as the particular reason for this visit was to attend the Tales of the Cocktail convention, which was celebrating its 10th anniversary. From an event which began in 2002 with just a handful of attendees, this celebration of the mixed drink now attracts well over 20,000 people, including representatives of all the major spirit brands as well as the best bartenders and cocktail enthusiasts from around the globe.
I will admit that it is, at its heart, an excuse for the cocktail community to have a really good time. There are also plenty of fascinating seminars, presentations by brands large and small, as well as enough tasting sessions to give you a good snapshot of what the latest developments are in the drinks business.
Here are the top five trends I saw emerging from 2012 Tales of the Cocktail:
1. Shrubs and Cobblers
If you thought that “shrubs” and “cobblers” had more to do with gardening and baking than with booze, think again. They are now appearing on cocktail menus all over the country.
Read more of Simon’s Top 5 Trends
by Maria Russo in Drinks, Recipes, July 21st, 2012
With summer’s heat, we drink more to keep cool and stay hydrated. From a freshly brewed batch of sun tea to a fruit-infused pitcher of sangria, summer is the season to celebrate all the varied ways to drink up flavor. However, all those yummy drinks can sometimes spill on clothing and table linens, leaving sticky stains. No matter what you spill, we’ve got you covered with advice for how to tackle many common summer beverage stains.
In her book Home Comforts: The Art & Science of Keeping House, Cheryl Mendelson offers the following advice for most beverage stains: Soak the stain in cool water, then treat it with a prewash stain treatment product. Follow by laundering with a bleach safe for the fabric. For specific advice for particular spills, read on:
Iced Tea or Coffee (without milk)
Since these beverages are acidic, you’ll want to pretreat them with an acidic remedy, like lemon juice or white vinegar. Next, follow Cheryl’s advice for treating beverage stains (above).
Stain solutions for soft-drinks, sangria and more
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.
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