10 Special Summer Breakfasts to Make Your Kids’ Day

by in Family, Recipes, July 6th, 2016

Egg-in-a-HoleSummertime means two things at my house: constantly slathering four little bodies in numbers of SPF so high they didn’t exist when I was a kid; and a slower, more forgiving morning routine. With no lunches to pack, no folders to tuck into backpacks and no need to cook breakfast at breakneck speed, we have a little more time to indulge. These are some of my favorite ways to set the pace for a sunny day ahead.

Ree Drummond’s Egg-in-a-Hole
Even though the whole thing takes only five minutes from start to finish, it still feels like lots of work for busy school days. That’s what makes this top-rated dish ideal for a slower summer morning.

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How to Enjoy a Barbecue If You Don’t Eat Meat

by in Recipes, July 6th, 2016

Here at Food Network, we look forward to summer barbecues as a time when friends and food unite. The smoked brisket, the slow-cooked ribs, the pulled pork — all shared with good company. What’s not to love? Well, everything, if you’re a vegetarian. If you’re trying to go meatless, there’s no need to decline an invitation to one of the ritual summer feasts. There are plenty of dishes that can satisfy your hunger and complement the meaty fare for everyone else in attendance. From fresh, in-season side salads to the more-traditional barbecue sidekicks like macaroni and cheese, here are some of our top picks for a memorable — and meatless — barbecue experience.

Cornbread Salad
There’s no way around it, really: If you’re avoiding meat at a barbecue, the side dishes are your best friends. That’s why a hearty side salad that’s loaded with different ingredients and textures is the way to go. This meal-worthy cornbread salad is similar to a trifle, layered with cornbread crumbles, corn, tomatoes, peppers, cheese and more.

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Watch Episode 4 of Star Salvation

by , July 6th, 2016

This marks the halfway point of the Star Salvation competition, which means that the remaining hopefuls are just three weeks away from one person claiming redemption and returning to Food Network Star, and in true Salvation fashion, the contest is ...

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One-on-One with the Chopped Grill Masters, Part 1 Winner

by in Shows, July 6th, 2016

Jonathon and ChadLast night Chopped headed to Napa for Season 3 of Chopped Grill Masters, the five-part grilling and barbecuing tournament. In each of the four preliminary rounds, four expert grillers, barbecuers and chefs from across the nation compete for four spots in the finale, where only one will win big. In this first part, four fierce competitors took up the challenge, but in each round, one chef got knocked out; in the end, only one remained, winning $10,000 and going on to the finale for a chance at an additional $50,000 in cold, hard cash. Hear from the Chopped Champion.

Read the interview with the winner

Researchers Say They Can Now Zap the Fat Out of Chocolate

by in News, July 5th, 2016

Researchers Say They Can Now Zap the Fat Out of ChocolateAttention, fatphobic chocoholics: Researchers may have found a way to zap the fat content right out of chocolate — literally.

A group led by Rongjia Tao, a Temple University professor of physics who has expertise in fluid dynamics, has discovered that the flow of chocolate in liquid form (as it is during the manufacturing process) may be improved by running it through an electric field, thus lowering the level of fat needed to make it flow.

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8 Times This Fruit Proved It’s the Cherry On Top

by in In Season, Recipes, July 5th, 2016


Ripe, garnet-hued cherries are now in season. Once you get your fill of picking up the sweet-tart gems by their delicate stems and popping them in your mouth whole, we’ve got eight delicious ways to enjoy cherries’ fleeting flavor, from crepes to cocktails and savory salads…and of course, the quintessentially summer cherry pie.

What’s better than all-American cherry pie? Individually-sized Cherry Hand Pies (pictured above) you can gobble down without a fork…or even a plate. (Keep some napkins on hand so you can dab away that powdered sugar mustache, though.) Read more

PHOTOS: Behind the Scenes of Episode 7

by , July 5th, 2016

Food Network StarFrom a frozen baking task in the Mentor Challenge to an impromptu tiki party in the Star Challenge, the Food Network Star finalists were pressed for patience, time and entertaining this week. The drama unfolded both in the kitchen and onstage, and it...

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6 Outrageous Ways to Dress Up Hot Dogs (Like Mexican Street Corn Style)

by in Recipes, July 4th, 2016

Mexican Street Corn DogWe love ketchup and mustard. They’re tried-and-true classics that will always have a place in our refrigerators. But when it comes to topping our hot dogs, sometimes we need a little bit more oomph than they can provide. That’s why this summer we’re benching good old ketchup and mustard in favor of this all-star lineup of crazy-good toppings.

Mexican Street Corn Hot Dog (pictured above)
The creamy, spicy flavors of Mexican-style corn pair perfectly with the smokiness of a grilled hot dog. Toss roasted corn kernels with a little mayo and lime juice, and spoon them over the hot dog. Top with oregano, chili powder, crumbly Cotija cheese, hot sauce and mayo.

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Ree’s Black Bean Burgers — Meatless Monday

by in Recipes, July 4th, 2016

Ree Drummond's Black Bean BurgersIf you’re looking for a game-changing veggie burger recipe to wow your guests this July 4th — look no further. Beans are usually a go-to substitute for meat in tacos and chilis, but they’re also versatile enough to make into out-of-this-world veggie burgers.

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A Cranky Italian, Reconstructed TV Dinners and a Hollow Victory — Alex’s Star Report

by , July 4th, 2016

Food Network StarFirst things first this week. So all we had to do was spring some frozen ingredients on the Food Network Star contestants to see a whole other side of Damiano’s personality? There was no talk of Italy. No farm stand of fresh fruit that he will brin...

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