by Maria Russo in Holidays, Recipes, June 29th, 2012
by FN Dish Editor in Holidays, Shows, June 16th, 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 is fit for an Independence Day celebration.
The Fourth of July falls right in the middle of the week this year and while you may not be able to party like it’s 1776 on a Wednesday, you can surely do so this weekend. Food Network Magazine’s Philly Dogs (pictured above) are inspired by the City of Brotherly Love’s famous cheese steak, and they take just 10 minutes to put together. Nestle a grilled, snappy hot dog on a chewy hoagie roll and add sweet peppers and onions and a drizzle of cheese sauce to create a backyard version of the Philadelphia classic.
Get the menu
by Gaby Dalkin in Holidays, Recipes, June 15th, 2012
We often refer to Pat LaFrieda, Jr. as the “Magician of Meat,” but we seem to forget that Pat LaFrieda, Jr. comes from a meat empire — a family-run meat empire. Pat Jr. runs a third-generation wholesale meat purveyor business in New Jersey with his dad, Pat Sr., and while we see the dynamic duo take viewers on a high-”steaks” ride with a side of humor on Meat Men, we wanted to know just how much the two agreed on meat.
We asked father and son the same questions to see how different (or similar) their answers would be, including who’s the better grill master in the family.
What’s the best cut of pork in your opinion?
Pat Jr.: Pork butt
Pat Sr.: Rib chops
If you had to choose between having beef, pork, veal or chicken as your last meal what would you pick?
Pat Jr.: Boneless loin lamb chops
Pat Sr.: Shake ‘N Bake pork chops with applesauce (laughing out loud) — because they’re good.
Find out who the grill master is
by Maria Russo in Holidays, Recipes, June 13th, 2012
Father’s Day is all about chocolate and letting Dad watch whatever TV he wants that day. At least it is in my family. You see, in our family of four, there is only one guy, my dad. We out number him in everything. He wants to watch football? Too bad, we’ve got the latest episode of Grey’s Anatomy to watch. Game seven of the playoffs? Nope, The Real Housewives of Beverly Hills just started. So you see, the girls win almost all of the time. But not on Father’s Day. We’ll let Dad watch just about whatever he wants and we promise to only complain a few times.
My dad is a chocolate fanatic. I don’t know how he manages to stay so fit when he always has a constant supply of homemade chocolate chip cookies, chocolate cheesecake, chocolate brownies, chocolate layered cake etc., stocked in the freezer in case of a sweet tooth “emergency.” So when Father’s Day rolls around, it’s a no-brainer that we’re going to make him something that’s going to satisfy his chocolate sweet tooth.
This year’s Father’s Day treat is The Pioneer Woman’s Chocolate Sheet Cake.
It’s decadent to say the least and it’s exactly what Dad needs this coming Sunday. Plus, it makes a boatload of cake that you could share with your neighbors or fellow dads celebrating this special day.
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by Food Network Magazine in Food Network Magazine, Holidays, June 8th, 2012
Sure, tool sets, golf lessons and automotive magazine subscriptions are all fine Father’s Day gifts, but those presents are pretty been-there-done-that, right? This year, give Dad the one thing he never can have enough of: home-cooked meals. Below is Food Network’s list of the top five Father’s Day recipes, made into a can’t-miss menu of Dad-approved breakfast, lunch, dinner and dessert dishes that are easy to prepare and beefy enough to satisfy the heartiest appetites. Check out our favorites below and tell us what you’re cooking for Dad this weekend.
5. Baked French Toast Casserole With Maple Syrup – Warm, soft and laced with fragrant cinnamon and nutmeg, Paula’s five-star breakfast bake can be prepped at night and quickly cooked the next morning.
4. Baltimore Beef Bad Boy – Guy’s mile-high sandwich is stacked with slices upon slices of herb-marinated grilled beef, a generous spread of a creamy horseradish sauce and crunchy raw onions.
Get the top three recipes
by Katie Allen in Holidays, Recipes, June 5th, 2012
This year, wrap Dad’s Father’s Day gifts to look like a big, juicy cheeseburger. Each set of this wrapping paper includes six sheets that look like buns, a patty, lettuce, tomato and cheese; when they’re stacked, they look like dinner. Creators Sarah Fay and Justin Colt came up with the idea when they were wrapping a gift for a McDonald’s-loving friend. Coming soon: s’mores and birthday cake sets. $25 per set; giftcouture.com
by Maria Russo in Holidays, Recipes, May 28th, 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.
We love grilled wings. Spicy, sweet, salty: No matter which wing you choose, you’ll make Dad happy this Father’s Day. I can’t help but love the classic Buffalo hot wing, so that one was my favorite.
First, start with the classic
by Sarah De Heer in Holidays, How-to, May 26th, 2012
Though ribs, burgers and brats may be all the rage today, you can still maintain a meatless Memorial Day by opting for flavor-packed veggie side dishes that are as satisfying and hearty as mains. Our three simple sides below are bold, creative takes on traditional dishes, and are sure to star at your holiday cookout.
A classic picnic pick, potato salads are quick to prepare and guaranteed to feed a crowd. Spring Garden Potato Salad (pictured above) from Food Network Kitchens celebrates the season’s bounty and is made with such fresh ingredients as English cucumber, sweet cherry tomatoes, red-skinned potatoes and more. A no-fuss garlic-mayonnaise mixture dresses this colorful bowl, best finished with a squeeze of lemon juice.
Ready in only 15 minutes, Food Network Magazine’s Avocado Salad is filled with a bright, refreshing combination of mango, pineapple, creamy avocado and crunchy jicama, and is tossed in a sweet mix of lime and orange juices, shallots and fragrant cilantro. Be sure to season liberally with salt, as it marries the flavors and complements the sugars in the fruits.
by Maria Russo in Holidays, Recipes, May 25th, 2012
Last year, we polled FN Dish readers: Burgers or hot dogs for Memorial Day weekend? While 44 percent said they would be indulging in both, 35 percent said they were all about the burger. To ensure you cook up tender and juicy burgers this upcoming long weekend, we asked the “Magician of Meat” Pat LaFrieda, Jr. to offer up some tips.
5 Things to Avoid Doing to Your Burger
• Never place your burger on a grill that is not preheated. Always make sure your grill is hot enough and ready to cook on before placing the burger down. Too often people turn on the grill and immediately place the meat down to start cooking — and the end result is never pretty. If the grill is preheated to the right temperature, you’ll notice the difference.
Don’t do these four things to your burger
by Marisa McClellan in Holidays, Recipes, May 25th, 2012
This Memorial Day weekend, as you fire up the barbecue and host the first backyard cookout of the season, think beyond basic burgers and hot dogs — though there is nothing wrong with either of those classics — and let other main dishes shine in your holiday spread. We’ve rounded up five must-try meat and fish recipes, for beef, pork, trout and more, that can be quickly and easily cooked on the grill. Check out Food Network’s favorite selections below and tell us what you’re grilling this Memorial Day weekend.
The ultimate in finger-lickin’ barbecue, the Neelys’ Wet BBQ Ribs (pictured above) are juicy, succulent and fall-off-the-bone tender. The secret to cooking these saucy beauties is to grill them over indirect heat in a slow-and-low process, allowing the meat to become soft and rich. Pat recommends basting the ribs during only the final 30 minutes of cooking, so as to prevent the ketchup-vinegar-brown sugar sauce from burning.
More favorites for Memorial Day
So often, when I think back to the food of my childhood, all I remember is the seriously healthy stuff. Dark brown whole-wheat bread, carob chips and apple slices dominate my memories of what we ate during those years. However, a recent conversation with my sister brought up a whole other set of food memories.
She remembers the toasted cheese on white sourdough, fruit snacks in our lunches and the fact that just about every Saturday, we ate hot dogs and baked beans for lunch. I don’t know if our parents relaxed their food standards when my sister came along or if my memory is deeply selective. I do know that once prompted, I vividly recalled that baked beans were one of our pantry staples.
Part of the reason my mom was so willing to keep baked beans in the pantry and hot dogs in the freezer was that they were things we could easily help prepare. Opening the beans taught can opener dexterity and the frozen hot dogs could easily be wrapped in a paper towel and microwaved until warmed through. Plus, I’m sure she figured it was a meal that offered plenty of protein for our growing bodies (my mother is a big believer in the power of protein).
With this memory fresh in my mind and Memorial Day looming, it seemed the perfect time to try my hand at a batch of from-scratch baked beans. As is so often the case, a little digging led to a recipe from culinary mastermind Alton Brown. His recipe for The Once and Future Beans helped me nail it on the first try. The active work is fairly minimal, but the beans do need a solid eight hours in the oven, which makes them perfect for a lazy weekend supper and a definite candidate for The Weekender.
Before you soak your beans, read these tips