by Food Network Kitchen in Recipes, Shows, June 30th, 2016
by Regan Burns in Drinks, June 30th, 2016
By Angela Carlos
On this week’s episode of Chopped Junior, contestants opened their mystery baskets to find a collection of unusual ingredients, including alligator, a century egg and cashew cheese, but for these young cooks, it was the familiar pork cutlet that proved a challenge.
by Allison Milam in Recipes, June 30th, 2016
Fill your fridge, stock your bar and dust off your cooler. The long weekend is almost upon us, and no emergency trips to the store should come between you and your holiday schedule: sip, dip, repeat. Add a refreshing twist to your weekend plans with these can’t-miss summer cocktails. Whether you’re feeling patriotic or just seeking something new, we’ve rounded up the very best drink recipes to celebrate summer.
Fireworks Red, White and Blue Daiquiris (pictured above)
Three distinct flavors come together to create the patriotic striations in this layered frozen drink. The red layer is made by blending watermelon and strawberries with rum, while the white layer is created with coconut sorbet and lime. Blue curacao and passion fruit liqueur provide the blue layer’s bold hue.
by Maria Russo, June 30th, 2016
Slowly smoked for hours on end, home-cooked barbecue is a true labor of love, one that only a serious lover of smoke will take on. And if you’re going to put in the time, the results better be fall-apart good. That’s why we picked the recipe that our fans love most for each real-deal, low-and-slow barbecue favorite — we’re talking ribs, pulled pork, brisket and more. Trust us, these time-tested, top-rated winners go way beyond a slathering of barbecue sauce.
The Ribs to Make: Memphis-Style Hickory-Smoked Beef and Pork Ribs
Whether you’re a fan of wet or dry ribs, pork or beef, this fan-favorite recipe for game-changing spareribs has something to offer. These tender, highly reviewed winners start with a dry rub, then they are grilled over indirect heat with a mix of hickory and charcoal .
by Maria Russo in Shows, June 29th, 2016
Though all of the Food Network Star finalists' finished dishes should be camera ready and pleasing to look at, this week's Mentor Challenge put a special emphasis on artful culinary designs. Smiley faces, turkey patties a la turkeys, flowers and fish...
by Lauren Piro in Food Network Chef, View All Posts, June 29th, 2016
Marc Summers, a first-timer in the Cutthroat Kitchen arena, stopped by tonight to judge the Time Warp Tournament finale, a ’90s-themed extravaganza complete with (a very) up-and-coming boy band and a replica of a Double Dare-style obstacle course. Clad in signature shiny-gold Hammer-style pants, Marc shuffled back and forth and hammered thyme packets into a wall, just like Chef Clay did in Round 2. “And what was the purpose of this again?” the judge asked Alton Brown. According to the host, the purpose was quite simple. “It’s to humiliate whoever’s doing it — and to force them to waste time for about five minutes, when they really could be doing something better,” Alton explained. That’s the beauty of this sabotage and many others; in each and every round, you can be sure they’ll both test the limits of the competitors and deliver on the diabolical hilarity that comes from watching chefs bid on challenges and endure them, no matter the eviliciousness they may bear in the process.
by Lauren Piro in Holidays, June 29th, 2016
On this episode of Foodie Call, Justin invites Reid Mitenbuler (author of Bourbon Empire: The Past and Future of America’s Whiskey) into his kitchen and things get a little boozy. They sip whiskey for a moment, but the real fun begins when Justin presents a recipe for whiskey-spiked pancakes.
by Amy Sherman in Restaurants, June 29th, 2016
Stars and stripes are a reliable theme for any patriotic summer party. But this year, why not put a twist (literally!) on your food and decor with a style that’s a little groovier?
Ombre Table Linens (above)
Our pals at HGTV.com demonstrate this easy method for upgrading your summer tablescape. Solid placemats take a slow dip in red dye, which creates an instant ombre effect.
by Maria Russo, June 29th, 2016
3 of a Kind checks out three places across the country to try something cool, new and delicious.
There’s some kind of magic that happens when pork fries into crisp, puffy bits of pure deliciousness. Call them pork rinds, cracklings or chicharrones — it’s all good. But chefs are taking it one step further, transforming chicken, fish skin and even beef tendon to make other kinds of crunchy chicharrones.
by T.K. Brady in Food Network Magazine, June 28th, 2016
Let's be honest: There was pretty much no chance that Rhett and Link's Wheel of Mythicality was going to yield such friendly "Will It" combos as peanut butter and jelly or strawberries and cream on Sunday's latest episode of Food Network Star. But ...
For many Americans, the best part of Thanksgiving dinner is the leftovers. And even though turkey day is still five months away, the editors at Food Network Magazine want to know what you eat after the big feast. Share your opinions below, and then compare your answers with the results in an upcoming issue!