by Mallory Viscardi in Books, June 27th, 2014
by Sara Reistad-Long in Uncategorized, June 27th, 2014
Seasonal cooking has become a household idea over the past couple of years, and it’s not hard to understand why. This rings especially true as summer heats up with lush promises of fresh produce. Admittedly, there are a lot of good seasonal-produce cookbooks that really do a spectacular job of highlighting the potential nestled within the freshest seasonal fruits and vegetables, but this year I’m especially taken with Kimberley Hasselbrink’s Vibrant Food.
Vibrant Food takes an artistic approach to building dishes around seasonal ingredients, but not in a way that makes the recipes difficult. (Usually when someone approaches food “artistically,” it can get quite complicated quite quickly. That’s not the case here.) Much to the contrary, the dishes are bright, delightful and striking both in beauty and in flavor. The vibrant colors are as well-balanced as the fresh, crisp flavors that fans of good food appreciate and expect as they eat their way through the seasons. Put simply, the book is gorgeous and the recipes are delicious.
by Nikhita Mahtani in Shows, June 27th, 2014
In this week’s news: Restaurant chains phase out salt on the sly; the buzz on edible insects keeps growing; and doctors confess to being clueless about nutrition.
Sodium Levels? Nothing to See Here.
Until recently, a meal of chicken, stuffin...
by Maria Russo in Uncategorized, June 27th, 2014
From creative burger-making to hours of competition, there’s something for everyone this weekend on Food Network.
First, check out new episodes of Farmhouse Rules and The Kitchen. Nancy brings home a delicious trout after a day of fly-fishing and the hosts of the Kitchen get creative with their best summer burger recipes.
On Sunday, join Bobby Flay as he takes you through his favorite grilling recipes using skewers. Afterward, tune into some fun and games with all-new episodes of Guy’s Grocery Games, Food Network Star and Cutthroat Kitchen.
by Jennifer Perillo in Recipes, June 26th, 2014
For the first time on Sunday, Food Network Star finalists will trade the camera screen for the stage as they get set to perform in live culinary demonstrations. The hopefuls are now five weeks into the contest, and while some are finally finding thei...
by Amy Reiter in News, Product Reviews, June 26th, 2014
Breakfast for dinner is a family favorite in my house, and I’m not just talking about plain ol’ scrambled eggs or pancakes. Leftover roasted vegetables are the secret to a fancy-looking, but very easy to make, frittata. Last night’s marinara sauce gets a makeover with red pepper flakes and a couple of strips of cooked bacon — put an egg on it, and you’ve got a riff on an Italian classic. When it comes to waffles, skip the fruit, and put a savory twist on them with cheese and leftover sauteed onions.
Here are five go-to recipes, plus a few more tried-and-true tips for getting a jump-start on your next meal. Read more
by Allison Milam in Recipes, June 26th, 2014
Cooking from a recipe can be logistically challenging — going back and forth from your cookbook or computer to the food you’re preparing while trying to keep several steps in your head and not lose your place. If you’ve ever found yourself yearning for a better way — and one that is far more fun — you’re in luck.
Two Italian problem solvers, Marina Cinciripini, an interior designer who loves kitchens, and Sarah Richiuso, a product designer and illustrator, have created a collection of illustrated recipes in the form of temporary tattoos. Cooks can apply the tattoos directly to their forearms — or really, one supposes, whatever body part they choose.
Marina and Sarah called their line of temp tattoos, which can be applied in seconds using a damp paper towel and last about two or three days, I Tradizionali — in part because they see it as a new way of passing down traditional recipes from generation to generation. What’s more, their website notes, having a recipe emblazoned on your forearm not only helps you remember how something is prepared, it also evokes “the common gesture of ‘rolling up one’s sleeves’ before cooking.” Poetry, right?
by Dana Angelo White in Uncategorized, June 26th, 2014
The grill isn’t the only kitchen tool that has your back this summer. When the weather’s steamy, the air conditioner is humming and flip-flop tan lines stud the sidewalks, there’s another device you simply can’t live without: your kitchen’s freezer. With all its ice-cold power, the freezer transforms simple ingredient combinations into delectable, cooling summer treats. Food Network’s roster of fun frozen desserts, from treats scooped into a cone to those licked on a stick or taken by the frosty slice, is as integral to summer as hot dogs and summer camp.
1. Easy Ice-Cold Sandwiches: If what’s on your grill is getting all of the attention, don’t let your last course fall by the wayside. Involving only some light assembly, Food Network Magazine’s Praline Ice Cream Sandwiches (top left) are a safe bet.
2. Juicy Popsicles: Grab those coolers! Giada’s adults-only Spiked Watermelon Pops (top right) aren’t just hit with vodka, they’re also infused with a little fresh mint, meaning you’ll feel nice and fresh at your next beach barbecue.
by Nikhita Mahtani in Shows, June 26th, 2014
How you pick and store summer fruits can mean the difference between mealy disappointment and juicy perfection.
Buying: Turn to these antioxidant-packed fruits for a burst of sweet-tart flavor and vitamin C. When shopping for strawberries, r...
by Amy Reiter in News, June 25th, 2014
While many have probably dreamed of their wedding cakes since childhood, they were most likely not wedding cakes quite like this. From a cake with a river running through it to a tower of cake dripping in 30 pounds of Swarovski crystals, Food Network is going from coast to coast to find the most incredible creations by the best cake artists in the country. These magicians can make anyone’s dream cake come true —— no matter the cost.
Premieres this Saturday, June 28 at 9|8c.
Let’s talk burgers — big (but not too big), juicy and perfectly turned, with or without cheese, tucked inside a fancy bakery brioche or a basic potato bun, dressed to the nines or served neat. It’s nearly impossible to discuss the finer points of burgers without working up an appetite. But there’s no nibbling around the fact that some burgers are better than others. The question, then: What’s the key to making sure your burgers rank among the best?
According to The New York Times, a lot of it comes down to what you cook the burger on, and those known for the most-perfect patties insist on “heavy, cast-iron pans and griddles.” Yes, even if you’re cooking outside on a grill. Heat the meat in a pan over the fire. Don’t place your patties directly on the grill. “The point is to allow rendering beef fat to gather around the patties as they cook, like a primitive high-heat confit,” Times Senior Editor Sam Sifton explains as he strives to deconstruct “the perfect burger.”