by Tanya Edwards in View All Posts, July 31st, 2010
by Tanya Edwards in View All Posts, July 30th, 2010
- Guy Fieri's Cheesesteak Battle at the Atlantic City Food and Wine Festival. Photo by Tom Briglia
Good morning and hello from the Atlantic City Food and Wine Festival! I’ll be sharing some of the scene here on the Dish over the next few days, provided I don’t pass out from all the deliciousness around me.
by Kirsten Vala in View All Posts, July 28th, 2010
We try to keep it classy at the Food Network. We really do.
MTV’s Jersey Shore is one of the exceptions. The season two premiere was the talk of the office this morning, particularly Snooki and JWoww’s Southern fried pickle experience while en route to Miami.
We’re pretty much always all about the food, and fried pickles are a favorite here. If you haven’t tried deep frying pickles, we have some easy recipes you can whip up in time for next week’s episode. Trust us, even if you’re not a Shore fan, you’ll love these variations on a mid-century Southern classic.
Haven’t done enough fist pumping with your food yet? Whip up a Jersey Shore menu from Food2.com.
by Guest Blogger in View All Posts, July 23rd, 2010
- Paula's Best Zucchini Bread Recipe
We’re teaming up with other food and garden bloggers to host Summer Fest 2010, a season-long garden party. Each week we’ll feature favorite garden-to-table recipes and tips to help you enjoy the bounty, whether you’re harvesting your own goodies or buying them fresh from the market. To join in, check out awaytogarden.com.
With zucchini season at its peak, there’s no better way to celebrate than with batches and batches of zucchini bread. And if you happen to have a humongous specimen lurking in your garden, this is the dish for you – the seeds of larger zucchini are tough and dry, but you won’t even notice when it’s grated into bread. For a classic, down-home zucchini bread recipe, we turned to Paula, of course.
by Michelle Buffardi in News, View All Posts, July 21st, 2010
- Fresh, sour cherries are the star of this Cherry Clafouti from Food Network Magazine.
Fresh cherries are at their peak May through August – don’t miss them! Debating between sweet and sour? Sweet cherries, like deep-red, heart-shaped Bing cherries, are most often eaten raw, but can also be cooked. Sour cherries are smaller and tart – they have a little too much pucker-power to eat raw but they’re the cherry of choice for cooking and baking (you’ll find them in canned cherry pie filling).
Find fresh cherries at your local farmer’s market or supermarket right now. Look for a bright color – they should be bright and glossy with plump-looking surfaces. If you’re cooking up a bowl-full, check out our cherry pitting tips.
Recipe ideas are endless, but here are our top 10 Food Network recipes that will keep your summer sweet – or sour.
by Angela Moore in View All Posts, July 20th, 2010
According to our Facebook fans, everything’s better with bacon. Even cupcakes.
We asked for it, and you delivered, with gusto, the wackiest flavor combos you crave. Some pairings were surprising, to say the least (shaved ice with sliced avocado and chocolate sauce on top? Really, Shannon Wahyudi?), but some sounded pretty good to us, like Tracy Schadler‘s salami and honey-walnut cream cheese on rye sandwich, Sara Beth Hanson‘s gouda, pear and anchovy on a Triscuit idea, or Mary Jefferson Rabon‘s pancakes and syrup served with a side of cheddar. A few were quite simple, Larry Marshall‘s favorite, for example: Hershey bars and beer. More still were elaborate – Donna Malarsie offered up her (healthy) crave-worthy recipe: Quinoa with feta, toasted almonds, orange pieces and dried cranberries tossed with a shallot, dijon, olive oil, lemon dressing, and Bill Hughes made us drool a bit thinking of his Smoked Coffee and Mignonette Pepper-Crusted Leg of Lamb.
by Kirsten Vala in View All Posts, July 20th, 2010
Have you seen the commercials or heard the buzz for Food Network’s new show 24 Hour Restaurant Battle?
- A Sneak Peek
Host Scott Conant, an esteemed New York City chef and a frequent judge on Chopped, gave a preview of this new reality competition at his restaurant Faustina. As guests toasted with summery cocktails and lined up for pasta, he exclaimed, “It’s hard enough to open a restaurant period, much less in 24 hours!”
- Chef/Host Scott Conant
by rmehta in View All Posts, July 12th, 2010
- Roasted pig from Smokin' Joe's True-Blue Texas Barbecue
Sure, summer is all about fantastic in-season veggies, but sometimes you need to take an afternoon to sit back, relax and smell the hickory smoke. Low-and-slow BBQ and grilled meats are definite highlights of my summer.
My heart skipped a beat when, browsing the booths at New York’s Meatopia event, I caught sight of this beautiful, whole roasted pig, courtesy of Smokin’ Joe’s True-Blue Texas Barbecue.
by Michelle Buffardi in View All Posts, July 2nd, 2010
- The Neelys' Beer Can Chicken being basted with a brush made of fresh-picked thyme and oregano.
This past week the Neelys announced they are bringing their BBQ expertise to the Big Apple with Neely’s Pig Parlor. While they definitely are the pit masters of pork, Pat’s recipe for Grilled Beer Can Chicken is superb for grilling at home. As strange as placing an actual bird on a beer can might seem I highly suggest giving it a whirl from my recent experience.
This past weekend I attended a backyard barbecue and the host put this recipe to the test, as he was a bit skeptical about the beer can too. He made the dry rub the night before including smoked paprika, onion powder, cayenne pepper, dried cumin, dried thyme, dried oregano, garlic powder, salt and black pepper that combined into dynamite! He patted down the chicken with the rub 12 hours before grilling so the flavors would meld together tenderizing the skin.
The day of his party he carefully placed the bird on the grill perched atop the 3/4-full light beer can—then he was able to set it and forget it. But he did baste the chicken every 30 minutes with a light barbecue sauce using (bonus!) a brush made out of fresh thyme and oregano picked from his garden. It added a fresh kick of flavor! After almost 2 hours of hungry anticipation I became a beer can chicken convert with my first bite—the spicy dry rub and beer provided a rich juiciness that I had never tasted before!
What are your favorite grilled chicken recipes for a summer cookout?
by Michelle Buffardi in View All Posts, June 25th, 2010
Here’s how it starts: The magazine staff pitches the idea to Food Network Kitchens. In this case, “How ‘bout 50 kebabs?” The concept is then assigned, by test kitchen vice president – Katherine Alford – to one of the recipe developers. 50 Kebabs went to Bob Hoebee, who has a special fondness for authentic, exotic foods from around the globe. And also, well, who else should develop a ton of kebabs but Bob . . .
- FB fan David Perez's paella.
Oh, fans. Your food photos leave us overcome with feelings of love. And hunger.