by Allison Milam in Recipes, June 16th, 2017
by Joel Raneri in Shows, June 16th, 2017
When we’re scrolling down our social feeds, there are a few things that have been know to stop us dead in our tracks. This week, it was all about cheese — lots and lots of cheese.
Georgian Cheese Bread (posted above)
If you aren’t yet familiar with this go-to Georgian specialty, this video will make you want to get to know it — stat. Topped with a mix of creamy mozzarella, sharp feta and a just-cracked egg, bubbly and oh-so cheesy Georgian Cheese Bread (aka Adjaruli Khachapuri) takes “crack an egg on it” to a whole new level.
by Amy Reiter in News, June 15th, 2017
This weekend is all about dad, and on Saturday morning, Ree Drummond is making a cowboy feast for her husband, Ladd, and her father-in-law, Chuck. She’s whipping up Breakfast Grits, steak and her mom’s Apple Dumplings. Then the co-hosts on The Kitchen are celebrating dad with a golf course-themed dessert and some basketball cupcakes.
On Sunday morning, Ina Garten is taking the fear out of typically daunting dishes like Souffle a L’orange and Ayesha Curry is using new ingredients to make a date night dinner for her husband, Stephen.
On Sunday evening, teams of dads and their kids are cooking up classic family recipes in Flavortown Market, and on Food Network Star, the finalists will become one with the elements when they’re tasked with making jungle appetizers and a main course in the desert.
by FN Dish Editor in In Season, Recipes, June 15th, 2017
You may have concluded that, when an Australian coffee shop brought us avocado lattes the other week, the land down under had reached its coffee-poured-into-produce limit. Turns out, its baristas were just getting started.
by Amy Reiter in News, June 14th, 2017
Summer means trips to the beach, picnics, barbecues, family vacations and spending time outside. For us at Food Network it also means whipping up seasonal favorites, like cobblers and shortcakes, and experimenting with new recipes that we’re super excited to try out. Read on to see which desserts Food Network staffers can’t wait to make this summer.
I can never have enough strawberries, so when summer rolls around and they’re in season, I stock up and mostly eat them fresh, but I can’t say no to a strawberry sorbet either.
— Juliann Tang, Director, Digital Partnerships and Strategy
by Julie Hines in Holidays, Recipes, June 14th, 2017
Lady Gaga and Starbucks have embarked on a new romance that seems more good than bad. The pop star and the coffee purveyor have teamed up to spread kindness cup by cup.
by T.K. Brady in Recipes, View All Posts, June 14th, 2017
Father’s Day is quickly approaching; if you’re running out of options and can’t bear the thought of giving dad another tie, you’ve come to the right place. We’ve gathered some of our favorite giftable bites that you can easily make for Father’s Day. Dad will be impressed (and delighted!) with just one of these, but you can go above and beyond and turn a few of these snacks into a homemade gift basket. Show your dad how much you appreciate him with something he’ll actually enjoy — snacks!
Pizza Roses (image above)
Nothing says “I love you, Dad” like an edible bouquet of these easy-to-make pizza roses. Store-bought pizza dough makes this adorable present totally doable. Read more
by T.K. Brady in Polls, View All Posts, June 14th, 2017
No pasta? No problem! Spiralized veggies make the perfect base for traditional noodle dishes. Go beyond zoodles (aka zucchini noodles) and try your hand at sweet potatoes, asparagus and carrots. You’ll be digging in to a dish with tons of flavor that’s veggie-heavy to boot. Try one of these no-pasta noodle dishes tonight. Read more
by Amy Reiter in News, June 14th, 2017
The Food Network Magazine editors are taking a cue from Duff and already planning their pre-season spreads. Burgers and hot dogs play a big role at any football tailgate, but we have a feeling some of you get even more creative with your grub. Take the poll below to share your tailgating tips and tricks, then pick up a fall issue to see how your spread stacks up against the rest of America. Read more
by Amy Reiter in News, June 13th, 2017
Our collective appetite for fidget spinners is so great that it was probably only a matter of time before someone made an edible version of the ultra-trendy, purportedly stress-reducing toy. You can now get a fully functioning fidget spinner that’s actually a tasty-looking cookie.
At the felt bodega 8 ‘till late, which recently opened at the New York City hotel The Standard, High Line, and runs until the end of the month, a visitor may feel like a kid in a candy store. In fact, there is a colorful array of candies on display — SweeTarts, Swedish Fish, Bit-O-Honey, and Blow Pops, just to name a few — along with sodas, sausages, cereals and myriad other products. But here’s the thing: None of the delicious-looking products are actually edible … because they’re all made out of felt, hand-stitched to look just like the real thing.