Top Dog: 10 Best New York Hot Dogs

by in Restaurants, July 26th, 2015

Bark Hot DogsBy Sara Ventiera

New York may be the greatest food city in the world. Yet, no matter how many high-end steakhouses, sushi bars and tony trattorias move in, the Big Apple is still a hot dog town at heart. The love affair started in the mid-19th century, when German immigrants began proffering sausages on Bowery street corners. Now the official food of baseball games and summer cookouts, the hot dog has become a national obsession. Though street carts abound, enterprising chefs and entrepreneurs are also in on the hot dog game, selling everything from fancy Kobe beef franks to old reliable ballpark dogs with mustard and onions. Here’s where to sink your teeth into the city’s best frankfurters.

Check out the full gallery for all 10 great hot dogs.

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Greetings from France, Where It’s All About Aperitifs: How to Host Your Own French Appetizer Hour

by in Food Network Chef, July 25th, 2015

Melissa d'ArabianI’m writing this from the (hot) countryside of the Provence region of France, where my family spends a few weeks a year at my in-laws’ house. Our girls love seeing their grandparents, and we spend long, lazy days swimming in the pool (mostly out of necessity, to be up-front — it’s so hot!), catching up with our French family and with friends Philippe and I have known for years, long before any of us had the kids who now count each other among their extended family.

The South of France is famous for doing summer right, especially when it comes to food. We only half-joke that by the time we spend a few hours eating one meal, we barely have time to clean up and start prepping for the next one. Food brings people together, and no one knows this more innately than the French, in my experience.

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Your Favorite Spreads, Transformed: 3 New Takes on Condiments

by in Recipes, Shows, July 25th, 2015

Banana Pepper KetchupKetchup, mustard, mayonnaise. This beloved condiment trilogy is an all-star topping on cookout favorites like juicy burgers — and for good reason, as the condiments are satisfying served both separately and when mashed together to create the ultimate spread. But while everyday ketchup, mustard and mayo may indeed be traditional, they can be transformed into all-new ideas with just a few simple how-tos. On this morning’s all-new episode of The Kitchen, the cast delivered three new twists on these classic condiments. From Jeff Mauro’s secret-ingredient ketchup to Geoffrey Zakarian’s caper-studded mustard, read on below for their best ideas.

Ketchup Becomes Banana Pepper Ketchup: Don’t let the simplicity of Jeff’s two-ingredient ketchup recipe fool you; the result is anything but basic. By mixing diced banana peppers with ketchup, he guarantees a pop of pepper flavor in every bite.

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The Modern Family Cookbook Is Coming

by in Books, News, July 25th, 2015

The Modern Family CookbookRemotes down, spatulas up, Modern Family fans. Now you can master recipes inspired by the hit TV sitcom, served with a side of sly humor. Time Inc. Books imprint Oxmoor House is set to release The Modern Family Cookbook on September 22, the day before the show’s seventh season hits the air.

The book’s 100 simple, family-friendly recipes — suitable for a variety of meals and holidays — evoke the show’s quirky cast and characters, and allude to key onscreen moments. So “peerents” and kids alike can whip up Cam’s Country-Comes-to-Town Farmhouse Breakfast or Phil’s Traditional First-Day-of-School Pancakes — “Don’t forget the whipped cream smile!” the press release chirps — as well as Dunphy’s Failsafe Roast Chicken and Manny’s Chocolate Torte.

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6 Unexpected Ways to Eat Cantaloupe, Beyond Fruit Salad

by in Recipes, July 25th, 2015

When it comes to summer fruits, berries, peaches and watermelon tend to steal the show — and, frankly, cantaloupe is tired of playing the supporting role. With tender, pastel-orange flesh, this summer melon is the unsung hero of the produce section, offering the kind of versatility that many fruits lack. It makes a light yet distinctly flavorful base for salsas, soups, salads and cocktails. In the United States, the best cantaloupes can be found from June until August, so take advantage of this fleeting crop while summer’s still in full swing. Here’s a melon-centric menu that gives cantaloupe the limelight it deserves at every course, from the appetizer round to the main event.

Prosciutto-Wrapped Crostini with Melon Salsa Crudo (pictured above)
Prosciutto-wrapped honeydew is a common summer appetizer, and this seasonal crostini recipe offers a fun twist on the usual. The ripe cantaloupe salsa is the ideal sweet balance to salty meat and melted Parmesan cheese.

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These Retro-Themed Cookies Will Make You Hunger for the ’90s

by in News, July 24th, 2015

These Retro-Themed Cookies Will Make You Hunger for the '90sOf all the colorful cookies Tokyo-based baker Ayaka Matsuno has shared on Tumblr — and there are lots and lots — the most-sweetly nostalgic may be the cookies that conjure images from the ’90s, especially for those who enjoyed that very decade. (Foodbeast has dubbed the cookies “throwback” collection.)

Matsuno’s iced treats are evocative, imaginative and playful. You got your cassette tapes, your Game Boy cartridges, your Super Nintendo consoles and your faceless heads of Princess Diana (we’re pretty sure that lovely hair and crown are inspired by the late beloved British royal).

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7 Best Bites and Sips at the 2015 Summer Fancy Food Show

by in Events, July 24th, 2015

Chuao Chocolatier Strawberry Waffle Wild BarPicture this: Two convention hall-size floors filled wall to wall with both brand-new and famed eats and drinks from around the world, the freedom to roam around and sample all of the goodies you want, and the chance to chat with the companies that created them. That was the scene at the 2015 Summer Fancy Food Show, which took place at the Javits Center in New York City last month. This three-day extravaganza brought together the best items in the culinary world, and FN Dish was on hand to take it all in. From super-buttery biscuits from South Carolina to DIY cold-brew coffee, fizzy matcha tea, lavender-scented caramel and just about everything in between, there was no shortage of creative, inspiring takes on the foods and drinks you know and love. Read on below to find out which seven bites and sips we’re most excited about.

Chuao Chocolatier Strawberry Waffle Wild Bar (pictured above): Chuao is known for delivering “creative flavor combinations,” and they’ve indeed done that with this brand-new bar, part of the company’s breakfast-inspired collection, which also includes the Cinnamon Cereal Smooch Bar. The strawberry-scented treat features a base of a smooth milk chocolate plus specks of crunchy waffles.

Callie’s Charleston Biscuits Cheese and Chive Biscuits: Light yet full of intense buttery richness, the biscuits from this South Carolina mother-daughter team range in flavor from buttermilk to cinnamon, but we’re especially keen on the cheese-studded variety laced with bright chives. No, we won’t admit exactly how many we sampled.

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Recipe Infographic: Easy Strawberry Shortcake

by in Recipes, July 24th, 2015

Strawberry Shortcake Recipe InfographicFollow the steps outlined above to turn out the winning strawberry shortcake pictured below. For a more detailed how-to, check out this recipe.
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What to Watch: The Kitchen’s Summer Staples and Playing the Odds on Triple G

by in Shows, July 24th, 2015

The KitchenTune in to Food Network with your favorite chefs this weekend for all-new recipes and action-packed competition that is both friendly and fun. Start off your Saturday off with The Kitchen to learn the cast’s summer staples like Marcela Valladolid’s Steamed Clams with Chorizo and Tequila. Plus, Damaris Phillips stops by as a special guest and shares her recipe for Buffalo Chicken Pasta Salad. On Sunday morning, join Giada De Laurentiis, her family and friends in Positano for a cocktail party featuring California-inspired bites — like Crostini with Smoked Whitefish — and two Italian cocktails. Next, Daphne Brogdon shows you how to make both sweet and savory recipes using steam.

On Sunday night, gear up for three hours of back-to-back competition, starting with Triple G. Watch as the contestants try to make a steak sandwich without bread because in this final challenge, Guy Fieri throws a major curveball: The odd-numbered aisles are off-limits. Then, watch as Damaris guides Food Network finalists who must present holiday dishes during a video presentation while representing their culinary points of view. Finally, end your night with Alton Brown’s evilicious challenges on Cutthroat Kitchen at 10|9c.

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Caption It: Bobby vs. Burger

by , July 24th, 2015
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Food Network StarTo some, burgers may be just that family-friendly, crowd-pleasing cookout classic, but to Bobby Flay, burgers are a beast unto their own. As the owner of more than a dozen successful Bobby's Burger Palace restaurants and a past Burger Bash champ, ...

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