What to Watch: Deli Food Showdown and a Night of Food Network Stars

by in Shows, June 3rd, 2016

Guy's Grocery GamesIndulge in classic recipes with your favorite chefs this weekend. Kick things off with Ree Drummond on The Pioneer Woman as she has her friends decide what she should serve in her deli. The showdown pits typical deli eats, like her Basic Chicken Salad with grapes, against other versions, like her Curried Chicken Salad with raisins. Then, on an all-new Farmhouse Rules, Nancy Fuller cooks her grandkids’ favorite meal — breakfast for dinner — complete with Gooey Cinnamon Buns with Cream Cheese Icing and Sweet Potato Hash with Fried Eggs.

On Sunday, don’t miss a night full of Food Network Stars, starting with a new Guy’s Grocery Games, in which past Food Network Star champions return to battle it out in Flavortown Market for up to $20,000 for the charity of their choice. Then, on a new Food Network Star, this season’s finalists pair up to shoot a promo for a show called Family Road Trip! But to win this challenge they need to impress Giada, Bobby and the guest judges, Food Network Magazine’s Editor-in-Chief Maile Carpenter and actress Ali Larter, with both their promo and their dishes.

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

by in Recipes, June 2nd, 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 Cojita cheese, hot sauce and mayo.

Chimichanga DogsChimichanga Dogs from Food Network Magazine
Food Network Magazine came up with dozens of easy and inspired hot dog toppings. Our favorite: the Chimichanga Dog. To make one, dredge your dog in spicy chili powder, then wrap in a tortilla and deep-fry until crisp.

Pimento Cheese DogPimento Cheese Dog
To give your dog a spicy and smoky kick, top it with a generous smear of pimento cheese and garnish with sliced red bell peppers for crunch. The hot link melts the cheese slightly, creating an irresistibly creamy bite.

Chicago-Style Hot Dogs with Relish and FriesLoaded Chicago-Style Hot Dogs
Chicago-style hot dogs may sound like “been there, done that” territory, but we promise you’ve never had them like this. Sandwich King Jeff Mauro loads his tangy homemade bread-and-butter relish onto all-beef dogs before smothering them with spicy peppers and celery-salt fries.


West Virginia-Style Hot Dogs
West Virginia-Style Hot Dogs
As a West Virginia native, The Kitchen’s Katie Lee knows a thing or two about how locals like their dogs. Yellow mustard makes an appearance alongside chili and coleslaw! It sounds like an odd combo, but the cold, crunchy coleslaw creates a pleasing contrast to the hot and spicy chili.

Cheesy Nacho DogCheesy Nacho Dog
It’s tough to improve on classic nachos, the ultimate appetizer that’s a perfect mishmash of textures and flavors. Leave it to grill master Bobby Flay to dress up his hot dogs with the same flavorful ingredients — even broken tortilla chips for crunch.

What’s the craziest hot dog topping you’ve seen? Tell us in the comments!

The Whole World Is Drinking Less Booze — Except Americans

by in Drinks, News, June 2nd, 2016

The Whole World Is Drinking Less Booze — Except AmericansAll over the world — for the first time in almost 15 years — people are drinking less alcohol. But there’s one notable exception: folks here in the good ol’ U.S. of A.

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The Ultimate Banana Split Cake

by in View All Posts, June 2nd, 2016

The Ultimate Banana Split CakeOnce the weather heats up, the first thing I crave is a homemade banana split: ice cream, strawberry topping and whipped cream, surrounded by bananas covered in hot fudge. A classic for sure.

Turning that classic summertime dessert into a cake was a brilliant suggestion from a good friend who shares the same passion for those amazing flavors as I do! One word of advice: Be sure to time out your recipe. The fantastic frozen banana bites should be made ahead of time and properly chilled before you add them to the cake. You may also notice that I used a canned strawberry pie filling — this was very intentional! It really adds to the authentic banana-split flavor.

Once the cake is fully assembled, it should be eaten right away. Leftovers are not an issue, as it is so good people always want more.

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6 Ways to Grill the Whole Chicken Like a Total Champ

by in Recipes, June 2nd, 2016

Beer Can ChickenServing a whole grilled chicken is the ultimate party trick, perhaps because it’s so seemingly difficult to pull off. Though it may sound like a daunting undertaking, we’re here to prove that tackling one big bird is a feat you can indeed conquer this summer. Before you grill it by the wing, breast or thigh, give these tested takes on whole-bird grilling a spin.

Believe in the Beer-Can Method

Perhaps the poster child of the whole-bird grilling movement, Beer Can Chicken is just one of those chicken recipes that should land on your grill at least once each summer. Perching the chicken over an open, filled can and letting the flames and beer work their magic is an easy way to achieve succulent, juicy results. Here’s how to make it, step by step.

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Make All of the Winning Recipes from Food Network Star

by , June 2nd, 2016

Food Network StarGood news, fans. If you've ever watched mentors Bobby Flay and Giada De Laurentiis swoon over an especially impressive dish from a finalist on Food Network Star and wished you, too, could experience what they're tasting, you're in luck. We're collect...

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“You Have Created a Dough Fryer” — Alton’s After-Show

by in Shows, June 1st, 2016

In true tournament fashion, Alton Brown went big for tonight’s Time Warp premiere, showcasing all-new sabotages worthy of the 1950s theme. After Chef Gentile, the winner of Heat 1, contended with a whopping four challenges, four that Alton thought were “all the interesting sabotages of the day,” Alton took a tour of those challenges with judge Simon Majumdar during the After-Show to relive the competitor’s eviliciousness escapades.

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The Only Buttercream Recipe You’ll Ever Need for Every Cupcake

by in Shows, June 1st, 2016

The Only Buttercream Recipe You'll Ever Need for Every Cupcake

5 Reasons Why the Produce Aisle Is the Best Part of the Grocery Store (and How to Shop It)

by in Food Network Chef, June 1st, 2016

5 Reasons Why the Produce Aisle Is the Best Part of the Grocery Store (and How to Shop It)I have a confession: I absolutely LOVE grocery shopping. This is a bit unexpected, since I’ve never enjoyed going to the mall, even as a teenager when my desire to master (pre-Atari) Pac-Man meant hours at the mall arcade. But the grocery store? I love it! I get lost in studying the merchandising and sales strategies, and can completely lose track of time browsing the shelves checking out SKUs. (I suppose this is why I have the job that I do.)

My favorite section of the grocery store is the produce aisle, and I want to make it yours, too. Here are five reasons why the fruit-and-veggie section of the grocery store plain old ROCKS:

1. What’s cheapest is what is best.
We operate with the assumption that if something costs more, it’s better. And often, that is true! But not in the produce aisle. When a particular vegetable or fruit is in season, the price goes way down due to the “overstock” at the “factory” — simple supply-and-demand economics. (Side note: Wouldn’t it be great if this were true everywhere? I’d love to get a Cadillac for less money than a used Chevrolet.)

Takeaway: Follow the sales in the produce aisle not only to save money but also to get the highest quality!

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3 of a Kind: Baijiu

by in Restaurants, June 1st, 2016

Peking Coffee

3 of a Kind checks out three places across the country to try something cool, new and delicious.

In the not-too-distant past, most Americans had never heard of baijiu. Most probably still have not. But this ancient Chinese spirit — made from sorghum and/or rice — is actually the most heavily consumed alcoholic beverage in the world, due largely in part to an avid fan base in China. The potent liquor (many brands are 100-proof and higher) has recently begun making headway in the United States, particularly at top-tier cocktail bars. With varying flavor profiles that range from gentle (with rice and pear notes) to heady and slightly nutty, this celebratory liquor is joining vodka, gin and the rest of the crew as a popular spirit. Read more