Hannah Hart has over five-million followers on social media, a killer sense of humor, a passion for food and this summer, she’s taking a flavor-filled journey to some of the country’s favorite regional food spots in the new Food Network series I Hart Food. In the six-episode series, food enthusiast Hannah follows her appetite to discover incredible local dishes and awesome conversations. From investigating Santa Fe’s fiery fixation with green and red chilies to catching New England lobsters with her bare hands in Portland, Maine, Hannah’s food adventures explore every angle of these local specialties and the stories behind them. I Hart Food premieres Monday, August 14 at 10|9c on Food Network.
Summer means tons of fresh fruits and vegetables showing up at the grocery stores and farmers markets, but if we’re totally honest, strawberries make us giddy for the season and gets our creative cooking juices flowing. While frozen strawberries keep our cravings at bay throughout the year, there are some things that are just better with super-sweet fresh strawberries. Take a look at some tasty ways to get your fill while strawberries are in season.
Let’s just say that Natalie Sideserf isn’t your everyday cake decorator. While many bakers look to a sheet of fondant and a few roses to craft a birthday cake, Natalie pushes the limits of what you know cake to be by building from the base up hyper-realistic designs that are as much works of art as they are desert. Together with her husband and business partner, Dave, Natalie will offer fans an insider’s look at the start-to-finish process she and her team employ on their all-new series, Texas Cake House. The show premieres on Monday, July 10 at 9|8c, but we caught up with Natalie ahead of time to learn more about her style in the kitchen and the business she and Dave run, Sideserf Cake Studio.
How did you get started in this business?
Natalie Sideserf: After graduating from the Ohio State University with a Bachelor of Fine Arts degree, my friend Kelsey suggested I try to make a sculpted cow skull cake for our friend’s upcoming birthday. I gave it a try and immediately realized I had found the thing I wanted to do for the rest of my life. Being able to combine my love of food and art is a dream come true.
Where did you learn to sculpt cake?
NS: I learned the basics of cake decorating while working at local bakeries, but I taught myself how to create elaborate cake sculptures by experimenting at home. It has taken me many years of practice, and I still learn something new with every cake.
Parsley, sage, rosemary and thyme are not only herbs you keep in your kitchen spice drawer and lyrics you sing in the shower (Are you going to Scarborough Fair?). They’re also artful temporary tattoos you can wear on your arm. In fact, you can wear them wherever you like. Oh, and also? They’re scented.
It’s here, folks — the season in which everything is a little bit brighter, life is a little bit breezier and the days are a little bit lighter. And to celebrate today’s extended hours of sunlight (woo-hoo!), we suggest you make some recipes that are just as festive as you feel today. These dishes are what your taste buds (and Instagram) were made for. And yes, we’re totally on board with a day that starts with a sundae and ends with shortcake.
Sixteen of the most talented grilling professionals are heading outdoors to get ready for a showdown in the return of Chopped Grill Masters, premiering Tuesday, August 1 at 10|9c. Hosted by Ted Allen, and featuring a rotating panel of Chopped judges and special guests, each episode sees four Grill Masters competing over three rounds — appetizer, entree and dessert — as they showcase their exceptional skills, with only charcoal and propane grills, and a smoker at their disposal. The goal, to create unique dishes utilizing the mystery basket of ingredients to impress the judges, while also battling the outdoor elements. The winner from each heat of the five-part tournament earns a spot in the grand finale, where they will compete for the grand prize of $50,000 and a Napa Valley dream vacation.
All at once sweet, tangy and tart, there’s simply nothing so refreshing as a cold glass of lemonade. It’s basically the official drink of summer but that’s just the beginning. Behold, 13 ways to enjoy lemonade, from drinks to dishes, all summer long.
Raspberry Lemonade (pictured above)
With only three ingredients, this is one of the simplest ways to make fresh berry lemonade.
The name of the game this week was experiential dining, and for one reason or another, the competitors indeed served up an experience—though for some it's probably an experienced they'd like to forget. We're looking back on the best moments (and th...