by Sarah De Heer in Uncategorized, July 4th, 2013
by Gabriela Rodiles in Holidays, July 3rd, 2013
The first day a Food Network Star contestant enters the Star Kitchen, they're introduced to the other finalists, see the set they'll be cooking on and are also handed journals. Throughout the season, they write everything from recipe ideas to notes o...
by Allison Milam in In Season, July 3rd, 2013
The Fourth of July is less than 24 hours away, but no need to panic about spending all day in the kitchen over last-minute dishes. These easy recipes will be ready in no time — 30 minutes or less.
Start the holiday afternoon off with simple Red, White and Blue Cocktails. Turn any red summer drink or cocktail into a firecracker by coating the glass rims with blue Pop Rocks. For a fruity, kid-friendly beverage, blend up Giada’s Berry Lemonade (pictured above). In a mere five minutes, the lemonade will be ready to chill in the refrigerator until the festivities tomorrow or can be served over ice immediately.
For an easy main dish that will serve a crowd, try these Open-Faced Tomato Grilled Cheese sandwiches. Grilled baguettes are topped with ripe sliced tomatoes and melted cheese, making an elegant, no-fuss dish. Bring some New England flair to your barbecue with Aaron McCargo Jr.’s Loaded Lobster Rolls. Aaron uses fresh lobster, but you can find precooked lobster at your seafood counter or grocery store to save a little time. Whip up Gina’s Orzo Salad in just 20 minutes for a summery side dish. Red and yellow cherry tomatoes add color, fresh basil and mint lend aromatic seasoning, and crumbled feta gives a salty bite. Need something for your crowd to nibble on? Try Mama’s Cornmeal Hushpuppies. Trisha Yearwood’s jalapeno bites are a classic Southern appetizer fit for any summer holiday.
by Foodlets in Family, July 3rd, 2013
Nibbling corn on the cob has its perks, but you already knew that. This hand-held side is as easy as boiling water, smearing butter and going in for a bite. If you ask FN Dish, corn is a cornerstone of the great American barbecue, and it need not be fiddled with.
But as it turns out, things get a lot more interesting when the corn is shaved right of that cob, and Food Network’s fleet of killer summer corn salads are proof.
For a true summery flavor, kick up the grill. Bobby Flay’s Grilled Corn Salad with Lime, Red Chile and Cotija marries charred, sweet kernels with the most aromatic ingredients around. In this Grilled Corn and Chipotle Pepper Salad, all that’s left to do is combine all the ingredients after the corn finishes grilling. Plate these salads next to Tyler Florence’s Carne Asada for a grill-reliant, outdoor meal.
Ina Garten’s Fresh Corn Salad (pictured above) places corn on a pedestal, bringing it together with nothing more than an effortless vinaigrette, diced red onion and fresh basil leaves.
Get more corn recipes from friends and family
by Dana Angelo White in Uncategorized, July 3rd, 2013
We have an almost 4-year-old in our house and that means it matters when things are “cute” now. In fact, one recent spaghetti dinner became an even bigger hit when we did just a few easy things. To make pasta even more popular (and sometimes a bit healthier) in your home, try these tips:
— Use a whole-wheat blend of pasta instead of regular white bread.
— Add 1 1/2 tablespoons of salt to the cooking water; the flavor gets in as the pasta cooks.
— Reduce the cooking time 2 minutes less than whatever the box says and let the noodles finish cooking in the sauce on the stove.
Read reading for more tips
by Maria Russo in Uncategorized, July 3rd, 2013
Good (and healthy) things do come in small packages. Get a taste for the yummy creations from Cupcake Wars champ Hollis Wilder, author of the new cookbook, Savory Bites: Meals You Can Make in Your Cupcake Pan.
Not Your Typical Cupcake
Meals you can ...
by Maria Russo in Shows, July 2nd, 2013
As Sunday afternoons turn to evenings and the hours until the next episode of Food Network Star tick away, how do you settle in to watch the latest premiere? No matter who you're with or where you're watching from, you surely have on hand a spread ...
by Gabriela Rodiles in Holidays, July 2nd, 2013
The beauty of After Hours competitions is that by the time the judges try their hands at four mystery ingredients, they are, in fact, not mysteries at all, having been revealed to the panel during the show when the competitors opened their baskets. The judges saw what the chefs did to transform the disparate ingredients into one cohesive dish and often recognize where they made missteps in their executions and where there is potential for improvement. After watching the entree round in tonight’s all-new episode of Chopped, judges Amanda Freitag, Marc Murphy and Marcus Samuelsson took what the young competitors did with goat leg, rhubarb, frisee and hummus and used their successes, not failures, to motivate their own cooking.
Aarón Sánchez was on hand to guest judge this round, and he encouraged the panel to elevate the teens’ already stellar dishes into something even more worthy of the Chopped Kitchen. “The flavors that they were able to get onto these dishes were absolutely amazing,” Marcus said of the teens’ offerings while cooking his own plate. “It actually inspired me to a do a really good job right now.” He set off to prepare grilled goat leg with a potato salad and bacon-studded red wine-rhubarb sauce, while Amanda and Marc prepared meatballs with rhubarb-tomato sauce and roasted goat with potato salad and grilled lettuce, respectively. After a quick 30 minutes of cooking, the panel came together to taste each other’s dishes, and Aarón admitted to his peers, “You guys did almost as good as the teenagers.” They agreed that their offerings were inspired examples of how to integrate dissimilar ingredients. “I love the way they cooked, and I hope we made them proud and gave them some new ideas,” Amanda ssaid at the end of the competition about the teenagers.
by Maria Russo in Events, July 2nd, 2013
Colorful summer produce and clever ingredients make Fourth of July food even more festive with red, white and blue shades. Starting with breakfast and ending with dessert, these recipes will ensure your holiday food pays tribute to Independence Day in the colors of the American flag.
Rise and shine with this Blueberry French Toast Casserole with Whipped Cream and Strawberries. Prepare the bread and custard mixture the night before and simply bake the casserole in the morning. Fresh strawberries, raspberries, blueberries and whipped cream complete this star-spangled start to the holiday.
When lunch or dinnertime roll around, utilize the colors of potatoes for a patriotic salad. Blue or purple potatoes, red-skinned potatoes and Yukon gold potatoes make up the United Tates of America side served with a spicy mayonnaise dipping sauce. Or try this Red, White and Blue Potato Salad with hearts of palm and piquillo peppers, tossed in a white wine and Dijon mustard vinaigrette. Coleslaw gets an Independence Day makeover with red onion and dried blueberries in this Red, White and Blueberry Coleslaw. Serve the salad alongside these mini Buffalo Puppies topped with a blue cheese sauce, diced red onion and crumbled blue tortilla chips.
Keep reading for more recipes
by Toby Amidor in Uncategorized, July 2nd, 2013
In the ultimate celebration of who’s who and what’s hot in the food world, some 2,000+ vendors from more than 80 countries around the world converge upon New York City every year to showcase nearly 200,000 products at the Summer Fancy Food Show. From duck pate and gluten-free chocolate cake to flavored honey and seemingly everything in between, there was no shortage of products on display at the 2013 event this past weekend, and FN Dish was on hand to sample the edible goods and chat with the creators and manufacturers behind them. After several hours of mingling — and munching — we had indulged in our share of fancy foods, several of which had us craving more, even days later. Check out a few of the FN Dish editors’ favorite picks from the show, and get recipes from Food Network chefs to enjoy similar bites at home.
During the holiday weekend, I’m always invited to a potluck barbecue. But no matter which part of the meal I’m assigned to bring, the end result is always a no-fail dish and a string of ooohs and ahhhs by other guests. Here are some help...