Pucker Up: 9 Lemonades to Cool Off with This Summer

by in Drinks, June 24th, 2015

We’ve all heard the saying “When life gives you lemons, make lemonade.” Before you cue the eye rolls, let me clarify: I’m not preaching a life motto. I’m preaching the splendor of lemonade — sweet-tart, thirst-quenching lemonade. Chilled with ice and freshly squeezed, it completes every summer picnic, barbecue or block party. Escape the summer heat with the refreshing beverage in its many forms — classic, fruit filled, slushy and more — with these simple recipes.

Classic
Since we’re on a roll with the cliches, if it ain’t broke, don’t fix it. Equal parts sweet and tart, Ree Drummond’s Perfect Homemade Lemonade (pictured at top) is your go-to lemonade for picnics, cookouts and more. The tried-and-true combination of sugar, water and freshly squeezed lemon juice is simple yet timeless — and guaranteed to please any crowd.

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Let the Taco Texting Begin: The Taco Emoji Is Now a Reality

by in News, June 24th, 2015

Let the Taco Texting Begin: The Taco Emoji Is Now a RealityLadies and gentlemen, now, when you text your friends, you can spice things up with a little taco flavah.

Yes, after months of serious petitioning (not to mention abject begging and pleading and full-on demanding) from nimble-fingered Mexican-food fans, Unicode Consortium, which oversees the release of “picture characters” known as “emoji” and plans to add only about 60 new images per year, has elected to include a taco emoji in its new lineup, approved as part of Unicode 8.

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A Star Salvation Preview: Host Jeff Dishes on Working with Alex and the Importance of Calming Nerves

by , June 24th, 2015

Jeff MauroWhile three Food Network Star finalists have already met their fate at elimination — and another one will do the same this week — all hope is not lost for those competitors, or for the next few to follow in the coming weeks. Beginning this Sunday...

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Move Over, Chicken — It’s Steak Time: 12 Best Recipes

by in Recipes, June 24th, 2015

Move Over, Chicken — It's Steak Time: 12 Best Recipes Though chicken might rule the weeknight dinner menu, there’s no reason why steak can’t step up to the plate. Just like its poultry counterpart, steak is the perfect blank canvas for decadent sauces, zesty salsas and crisp beds of lettuce. In the following recipes, your favorite chefs have you covered, from weeknight-friendly steak dinners to open-faced steak sandwiches and tacos. Keep browsing below for more steak recipes that will keep you going (and grilling) all summer long, then check out a step-by-step grilling guide to cooking the best beef.

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From the Competition to Your Kitchen: Food Styling Tips from the Pros

by , June 24th, 2015

From the Competition to Your Kitchen: Food Styling Tips from the ProsThe Food Network Star contest was taken to a new level this week when contestants had to use their food styling and photography skills to win over mentors Bobby Flay and Giada De Laurentiis. Here in Food Network Kitchen, our professional food stylis...

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35 Possibilities for Dinner on a Cutting Board

by in Family, Recipes, June 24th, 2015

35 Possibilities for Dinner on a Cutting BoardOne of my favorite summer dinners comes together in about five minutes. (Coincidence?) Pulling ingredients from the pantry, fridge and freezer, then loading them onto the cutting board is equal parts handy (chop those peppers right here, slice the cheese too) and festive — like a cheese tray with extensions. Set the whole thing in the middle of the table and let everyone dish up exactly what they like.

Mix and Match Any Combination:

Meats
Salami, cooked shrimp, leftover roast chicken, turkey or ham deli meat rolled up like a cigar, prosciutto

A Little Something Salty (Served in a Bowl)
Olives, peanuts, pickles (dill or sweet), pistachios

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Fans Show Us Their Guilty Food Pleasures: All About Sandwiches

by in Community, Shows, June 23rd, 2015

Fans Show Us Their Guilty Food Pleasures: All About SandwichesA far cry from ordinary PB&Js, the next-level sandwiches popping up at restaurants across the country are no longer relegated to combinations of squishy bread and moist cold cuts; instead they’re piled high with everything from runny egg yolks to pickled vegetables. On yesterday’s brand-new episode of Guilty Pleasures, Rachael Ray and Curtis Stone faced off in a battle of the between-bread beauties: She showed off one craveworthy selection featuring a heaping helping of french fries in the middle, and he opted for another creation, which came compete with seemingly all of the Italian meats at the deli.

Recently Food Network asked you to tell us about your best-ever sandwich eats, and in true superfan fashion, you delivered in droves, with comments and photos of piled-high plates that range from wake-up-worthy breakfast bites to a super-meaty selection. When it comes to all things on bread, there’s no denying you all know how to indulge. Keep scrolling below to see FN Dish’s favorite selections.

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6 Cool Facts About Iced Tea You May Not Have Known

by in News, June 23rd, 2015

6 Cool Facts About Iced Tea You May Not Have KnownIt’s iced tea season. Whether you like it straight up or sugar sweet, with a twist of lemon or a dollop of honey, you may enjoy drinking in a few facts about what might be summer’s coolest beverage from this article about its history, written by Tove Danovich for NPR’s Tea Tuesdays series. (Yes, NPR’s The Salt blog has a series of articles that explore tea’s science, history, culture and economics. Take that, coffee!)

1. While tea has been sipped hot here in America since Colonial days, nonalcoholic tea wasn’t widely consumed on ice until the turn of the 19th century, when entrepreneurs in the northern United States started shipping ice down South and to the Caribbean. As Americans began to take a leading role in the 19th-century global ice trade, the greater availability of ice made iced tea more common.

2. Tea was, however, used as an ingredient in alcoholic punches as far back as the early 1700s, and appears in historic punch recipes like Regent’s Punch, which dates to 1815 and includes green tea and the South Asian liquor arrack as well as citrus juice, sugar, champagne, brandy and rum.

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Cooking with Kids: Adventures in Guacamole Making, Plus a Simple Recipe

by in Family, Recipes, June 23rd, 2015

Cooking with Kids: Adventures in Guacamole Making, Plus a Simple RecipeI taught my daughter’s third-grade class how to make good guacamole. It was my second time working with classroom 3B, this time not in the art room but on a diminutive desk in the classroom itself. On this knee-high rectangle of beechwood-colored Formica with a scooped out slot for a pencil at the top, I was able to use skills gained long ago interning at a doll-size garde manger station, elbows pinned to my sides.

When kids came into their classroom, they found tortillas, knives and avocado halves on their tables, and the other ingredients were ready on mine. It smelled like onions and cilantro. Passing teachers poked their heads in to see why. I worked fast to outpace the kids’ hunger, questions and strong desire to get avocado goo on their sleeves. Eventually I guided my 19 cooks to a high-five-inducing guacamole (with a side of chips).

First I told them the safe and polite way to handle their plastic knives (by the handle, always cutting away from your body, the other hand’s fingers curled under, etc.). Then we cut up tortillas to make chips. They are studying fractions, so there was a lot of debate. Some tables chose eighths for more chips, some went with sixths for bigger chips, and others chose straight strips for the sake of innovation. We tossed them in a bowl with oil and salt, layered them on sheet pans and popped them into the oven down the hall in the art room. Then we moved on to the main attraction.

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New Photos: Go Behind the Scenes of Food Network Star, Season 11

by , June 23rd, 2015

Food Network StarAn action-packed episode complete with two trendsetting challenges and a duo of special guests judges, Sunny Anderson and Geoffrey Zakarian, this past Sunday's episode saw no shortage of tense moments for the finalists — or slimy, stinky and incend...

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