by Allison Milam in Recipes, August 6th, 2016
by Nora Horvath in Food Network Chef, Recipes, August 5th, 2016
The first medal events of the 2016 Rio Olympics kick off today. Whichever sport is your jam — be it swimming, cycling, soccer, gymnastics … the list goes on — it’s Team USA that we’re fired up to watch. Prep for a Summer Games viewing party with our favorite patriotic party foods, perfect for cheering on our nation’s athletes.
While the athletes are getting in the zone in Rio de Janeiro, why not toast to their athleticism in your own way: by fixing yourself a drink. Our Fireworks Red, White and Blue Daiquiri comes stacked with layers of red watermelon and strawberry, white coconut and blue curacao liqueur. Plus, these swigs are surprisingly healthy, so you deserve your own kind of medal for choosing them.
by T.K. Brady in Entertaining, Recipes, August 5th, 2016
Though Alex Guarnaschelli is an esteemed Iron Chef and a tough-love Chopped judge with a reputation for excellence in the kitchen, many of her recipes are downright easy to make, like these top-rated summer picks. Check them all out below for sweet and savory seasonal inspiration.
Tomato and Watermelon Salad (pictured above)
Follow Alex’s lead and make this vibrant salad with room-temperature tomatoes and cold watermelon. “The contrast of temperatures will give the salad an extra-fresh taste,” she explains.
by Sara Levine in In Season, Recipes, August 5th, 2016
It’s the biggest event in international sports, so it’s only fitting to throw a themed party. If you’re not sure what to make, take inspiration from Food Network Magazine’s brunch spread worthy of a gold medal. Start with a classic Brazilian cocktail, then support your home team with a healthy schmear from the bagel bar. Finally, raise your fruit torch high and let the games begin!
by Erin Cassin in Restaurants, August 5th, 2016
A couple of summers ago, zucchini noodles, aka “zoodles,” became the go-to answer to the perennial seasonal quandary: What do I do with the pounds and pounds of zucchini in my garden/CSA share/farmers market haul? Now that the spiralizer has established itself as a must-have kitchen tool the question becomes: What new variations can I make so I never tire of zucchini noodles?
Never fear, we have answers. Just as one can never (never!) have too much pasta in life, the same can be true for zucchini noodles in season. Here at Food Network, everyone is getting in on the zucchini-noodle game and putting their own spin on it — and if you don’t have a spiralizer, a vegetable peeler works in a pinch. Check out these ways to maximize your zoodle game for the rest of the summer.
by Nora Horvath in Shows, August 5th, 2016
The passion, the glory … the food. Conjure the celebratory spirit of the Rio 2016 Summer Olympic Games at these restaurants across America, where chefs and bartenders are taking cues from the classic culinary elements of host country Brazil. They’re drawing in the international flair of the global games and even gleaning inspiration from the nature-centric themes of the Olympic torch itself. Dig in to see why these dishes and drinks are worthy of a place on the winners podium.
by Amy Reiter in News, August 4th, 2016
First up, Ree Drummond’s boys are out boxing, so she’s cooking them a knockout dinner of Italian Sloppy Joes with garlic toast for when they get home. Then on The Kitchen, the hosts are looking for creative ways to beat the sweltering August heat. They’ve got tips for elevating your iced coffee, a recipe for chilly Sweet Corn Summer Gazpacho and Frozen Blueberry Daiquiris to top it all off. After that, Valerie Bertinelli’s son, Wolfie, is home to celebrate his birthday. She’s whipping up a spread of all his favorite dishes, and she is surprising him with his favorite Vanilla Cake with Vanilla Cream Cheese Frosting. Next, Patricia Heaton is throwing a pampering party with healthy picks, including citrus chicken lettuce cups and Avocado Hummus.
Then on Sunday, jet off to Florence, Italy, with Giada De Laurentiis as she reminisces about her grandmother, a stunning Italian beauty-turned-movie star known as Nonna Luna. Giada’s cooking some of grandmother’s favorite dishes, including Bitter Rice and White Chocolate Orzo Pudding. Up next, it’s the cheesiest episode of Guy’s Grocery Games ever, complete with cheesy dishes and an even cheesier joke counter. After that, Chopped is back with a fried-chicken-themed episode in which the chefs will have to incorporate the salty meat into every dish — even dessert.
by Katie Workman in In Season, Recipes, August 4th, 2016
It’s a historic first in beer scholarship — or at least a first for beer scholars/historians. (And how many of us knew there even were beer scholars/historians?) Inspired, in part, by the craft beer movement, the Smithsonian Institution’s National Museum of American History, in Washington, D.C., is now looking to hire its first-ever beer historian/scholar to work on the Smithsonian Food History Project’s American Brewing History Initiative.
by T.K. Brady in Recipes, August 4th, 2016
Peaches aren’t exactly a mystery fruit. The pleasure of eating a ripe summer peach out of hand can’t be overstated. But when they are in season and you’ve got more stone fruit than you know what to do with, you’ll want to figure out how to include them in every meal, in every course. Read more
by Allison Milam in Recipes, August 4th, 2016
Show your patriotism during the 2016 Games by putting a ring on it. In honor of the Olympic Games, make recipes in the shape of the Olympic rings. Garnish these ringed foods with the logo colors (or red, white and blue!) to give your presentation a first-place finish. Go, team!
Homemade Glazed Doughnuts (pictured above)
Start this recipe the night before so the dough has time to rise before shaping it into ring or doughnut holes. After frying the rings, you’ll make a simple glaze with powdered sugar, water and vanilla extract. You can add food coloring to the glaze in hues that reflect the signature logo of the Olympics.
Listen, we’re not saying you and pesto need to go on a break. In fact, with basil being in season and all, now is a better time than any for you to be making your own Basil Pesto. But obliterating summertime basil in the blender isn’t the only way for you to put it to use. Sidestep the sauce for once with our favorite non-pesto ways to use up a fresh bunch of basil.
Dress meat up with basil.
Rub a spatchcocked chicken with homemade basil butter, made simply by pureeing two cups of basil with butter, garlic and lemon zest. The souped-up butter ensures the Roast Basil Chicken (pictured above) leaves the oven browned, crispy and flavorful.