by Katie Workman in In Season, Recipes, August 4th, 2016
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.
by Maria Russo in Food Network Chef, Shows, August 4th, 2016
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.
by Elizabeth Brownfield in Recipes, August 4th, 2016
Yesterday we brought you an exclusive interview with Donal Skehan, one half of the powerhouse duo that’s set to mentor-judge 10 budding culinary talents on the upcoming premiere of Food Network Star Kids. Today it’s all about Tia Mowry, who knows what it’s like to be on TV as a child and what it takes to command a kitchen as the host of Cooking Channel’s Tia Mowry at Home. Read on below to get her take on what’s ahead on Star Kids and learn more about her own style in the kitchen.
What can fans look forward to seeing when this series premieres?
Tia Mowry: Heart. Number one, there’s a lot of heart in this show. I mean, you are seeing these kids’ dreams come true, but I also think why there’s a lot of heart, you see this show is about inspiration, so definitely a lot of heart. Great laughs [too]. These kids are extremely entertaining, because they’re not filtered. So, whatever comes out of their mouth, comes out of their mouth. Gosh, just lots of fun. I think what I love about this show, it’s creative, it’s very entertaining and it’s inspiring. Also, I think there’s some hard competition. You’re going to really see some excellent cooks in the kitchen with these kids. You’re going to see smart kids
by Maria Russo in Shows, August 3rd, 2016
Fresh and juicy stone fruits, berries and tropical fruit varieties are sublime on their own right now, at the peak of summer. But give them some time on a fiery grill and their natural sugars will caramelize and their delicate flavors will be heightened. Try these sweet and savory dishes showcasing grilled fruit.
Our Grilled Mango with Jalapenos (pictured above) makes a gorgeous side dish to serve alongside tacos, grilled pork or fish. Sear mango slices seasoned with cayenne until grill marks appear, then squeeze a fresh lime over the top. Finish the mango slices with some Mexican crema, sliced jalapenos and cilantro.
by Jessica Merchant in Recipes, August 3rd, 2016
Anne Burrell is no stranger to the Cutthroat Kitchen arena, as she’s both competed on and judged this evilicious competition before. But the sabotages took a particularly diabolical turn for her tonight, when she returned to her post as a guest judge and later got to experience a few of the challenges for herself during the After-Show. No sooner did she take in host Alton Brown’s “custom cat condo” did she feast her eyes on an oversize shoe for shoofly pie. “But that was really nothing,” Alton Brown told her, as he prepared to unleash a far trickier test that she’d ultimately be wearing. He gave Anne what he called “fly vision,” thanks to psychedelic goggles that severely warped her vision. “They make you feel kind of drunk,” Alton added.
With the oddball specs snugly on her head, Anne did her best to prep a cocktail — but the task wasn’t without its challenges. “This is hilarious,” she admitted after knocking over a glass and attempting to feel her way around the prep station to land the tools she needed. Though she managed to fill up the shaker with a few liquors and even slice a grapefruit while under the influence of the googles, the real test came when it was time for her to pour the drink. “Did I make any of that in the glass?” she asked.
by Sara Ventiera in Restaurants, August 3rd, 2016
My watermelon obsession runs deep. And it may or may not have all started with Dirty Dancing. When Jennifer Grey carried the watermelon into the dance club and then annoyingly scolded herself with “I carried … a watermelon?!” with the biggest rolled eyes ever, it spoke to me. It spoke to me so much that I used to make my mom rehearse all of the lines and even the dance moves with me in our living room.
The scene when they are practicing the lift in the water? I absolutely nailed that move by running through the hallway and throwing myself onto the arm of the couch. I managed to balance there for a minute or so before tumbling off, only to do it all over again. It was my LIFE.
So, long story long, I’ve loved watermelon ever since. Even if I didn’t actually love the fruit (which I do), I’d probably pretend to anyway just so I could literally carry a watermelon. And repeat that line. For the rest of my life.
One of my absolute favorite things to do with watermelon is to make my own “juice” by simply adding watermelon to a blender and pureeing until the entire mixture is liquid, and then straining it into a large pitcher. It’s super-refreshing and not as sweet as you’d think, but wonderfully sweet at the same time. Naturally sweet.
by Maria Russo in Food Network Chef, Shows, August 3rd, 2016
3 of a Kind checks out three places across the country to try something cool, new and delicious.
Long perceived by many as a bland imitator of its dairy-based cousin, vegan cheese is being recast in a far more savory light by innovative chefs across the country. Their creative endeavors in the kitchen are upping the plant-based-cheese game at grocery stores and top restaurants alike. Read on to get the rundown on three spots churning out vegan cheese boards that could easily be mistaken for real-deal dairy.
by T.K. Brady in Recipes, August 3rd, 2016
Fresh off a game-changing Season 12 of Food Network Star, Tregaye Fraser joined the Food Network family as an on-fleek chef with an uncanny ability to entertain. But that doesn’t mean the search for Star power has ended. In fact, the journey is set to continue this month when Donal Skehan and Tia Mowry team up to discover the next budding culinary talent — a young talent, that is. On Food Network Star Kids, the mentors will ask pintsize cooks to not only strut their kitchen chops but also shine on camera, just as an adult Food Network Star needs to be able to do.
Recently we checked in with Donal to get his take on what it’s like working with kids and the joint culinary-camera challenges he and Tia have in store for the finalists. Check out his exclusive interview below for a preview of the season and learn more about Donal.
Just like Food Network Star proper, this competition is special in that it asks kids to not just cook well but to also present and perform well. Do you think one part is trickier to master than the other?
Donal Skehan: It’s a tricky one because, like, obviously, to be a cook you have to have incredible skills to make people enjoy your food, that’s — I think sometimes I believe it’s something you’re kind of born with. Either you can do it or, I mean, you can learn it, but I think it’s something that you know if you have it in your heart and it’s something that that’s the place that you cook from, I think that’s something really cliché, but it is, and it’s true, though. And I do think that side of it is such an important part to have because you can teach most things, but if you don’t kind of have it from the outset, it’s going to be very hard to kind of create. So I think in this competition you do, but as soon as people start cooking you see who’s a natural cook and who’s someone who has learned it as a skill. Both can be very good, but you do see it more out there than ever before.
The summer heat is peaking, and it’s getting harder to keep things cool in the kitchen. When you can’t bear to turn your oven on, look for other cooking methods to avoid eating raw at every meal (although, we do love a hearty dinner salad). Just when you think you’ve run out of creative juice, here are four techniques that make meal planning during the dog days of summer a breeze. Read more