by Elizabeth Brownfield in In Season, Recipes, July 5th, 2016
by Maria Russo, 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
by Regan Burns in Recipes, July 4th, 2016
From 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...
by Nora Horvath in Recipes, July 4th, 2016
We 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.
by Alex Guarnaschelli, July 4th, 2016
If 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.
by Maria Russo, July 3rd, 2016
First 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...
by Emily Lee in Holidays, July 3rd, 2016
With only 11 short weeks to ready finalists before a winner will be chosen, the Food Network Star beast is such that week after week, hopeful competitors will fall, faced with the crushing disappointment of elimination. Here on Star Talk, we'll be br...
by Layla Khoury-Hanold in Restaurants, July 3rd, 2016
Photo: Jack Jelly/Getty Images
Still deciding which dessert to serve at your July 4th party? This piece of little-known American trivia proves that one choice is better — or at least more patriotic — than the rest:
by Nora Horvath in Community, July 3rd, 2016
10 Things I Ate About You finds 10 enticing bites in smaller cities from coast to coast.
Brimming with natural beauty, Marquette, Mich., is a waterfront community perched on the banks of Lake Superior that attracts visitors year-round with its abundance of outdoor activities (skiing, snowmobiling, hiking and fishing, to name a few). All of that fresh air is bound to make you hungry, and locals (referred to as Yoopers), Wildcats (Northern Michigan University students) and tourists alike have increasingly diverse options for refueling in the Upper Peninsula’s largest city. Here’s where to get your fill of local flavors, from neighborhood stalwarts serving whitefish pulled straight from Lake Superior to downtown destinations dishing up everything from German sausages to Cajun risotto.
by Katie Workman in In Season, Recipes, July 3rd, 2016
Stuffed vegetables are an easy and creative way to squeeze more summer produce onto your plate. In this week’s Most Popular Pin of the Week, a kid-friendly recipe from Nancy Fuller, hollowed-out zucchini halves are filled with a mixture of sauteed spicy sausage, juicy tomatoes, onions and fresh garlic for a flavor-packed dish. Before putting the “boats” into the oven, Nancy tops them with rich Parmesan and shaved mozzarella for a cheesy finish.
For more easy summer recipes, check out Food Network’s Let’s Get Seasonal: Summer! board on Pinterest.
Get the Recipe: Sausage-Stuffed Zucchini Boats
Kohlrabi is a cruciferous vegetable, just like cabbage, broccoli and kale. This funny-looking vegetable is about the size and shape of an orange, with a bunch of leafy stems sticking out. It has a thick skin that can range from pale green to purplish, though the inside is always a very pale yellow. The leaves are all edible (the freshest kohlrabi will still have the leaves attached, which can be eaten raw or cooked like any greens). The smaller bulbs tend to be more tender and flavorful, but the large ones are also fine for cooking and eating. In taste and texture, kohlrabi reminds me of peeled broccoli stems with a bit of peppery radish thrown in.