8 Make-Ahead Summer Dinners That Will Satisfy All Your Cravings

by in Recipes, July 26th, 2016

Broccoli with Bow TiesThere are four small kids at my table every night. And at the end of a busy summer day, nothing hits the spot like a dinner that’s already made. These are the time- (and sanity-) saving hits we rely on all summer long.

Warm and Fresh

Broccoli with Bow Ties (pictured above)
The key to serving Ina Garten’s perfectly lemony pasta in a flash is making the whole thing ahead of time and storing it in a stovetop-friendly pan. (I like to use the pasta pot I boiled the water in.) Pop it from the fridge to a warm burner set on low for a perfect summer meal in minutes.

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The New Iced Coffee Trend That Will Make Your Morning Easier

by in Drinks, News, July 26th, 2016

Blue Bottle Coffee Photo credit: Ricardo Perini

The latest craze in iced coffee has arrived, and it’s perfect for anyone who is constantly on the go. Portable bottles, cans and even cartons of cold brew and beyond — think lattes and fizzy nitro cold brew — allow you to skip the coffee shop line and head straight from your fridge to the office. (On weekends, you can sip cans and cartons of coffee on the beach, where bottles are usually prohibited.) Read on to find out which brews could change your morning routine. Read more

Top Chops

by in View All Posts, July 26th, 2016

Top Chops

“I’m Getting to O.G. Status”: Guy Talks 10 Years of Food Network Stardom and Directing Finalists’ Pilots

by , July 26th, 2016

Food Network StarWe're just days ahead of Sunday's Food Network Star finale and the announcement of this year's winner, and no one knows what the top-three hopefuls, Damiano, Jernard and Tregaye, are feeling right now better than Guy Fieri. Ten years ago this bona fi...

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One-on-One with the Chopped Grill Masters, Part 4 Winner

by in Shows, July 26th, 2016

Tony and ChrissyTonight Chopped Grill Masters continued with Part 4 of the five-part grilling and barbecuing tournament. In each of the four preliminary rounds, four expert grillers, barbecuers and chefs from across the nation competed for four spots in the finale, where only one will ultimately win the grand champion title. In tonight’s fourth and final preliminary part, four fierce competitors took up the challenge, but in each round, one chef got knocked out until only one remained, winning $10,000 and earning the last spot in the finale for a chance at an additional $50,000 in winnings. Hear from the Chopped Champion now.

Read the interview with the winner

What Are Millennial Foodies Eating?

by in News, July 25th, 2016

Millennials are into food — big-time. Nearly half — 46 percent — of Americans ages 25 to 33 consider themselves “foodies,” as do 42 percent of those ages 13 to 33, according to a new survey by youth marketing and millennial research firm Ypulse. And no, the recession really didn’t do much to quell these young people’s hunger for new and different food experiences.

“To get through the financial crises, young consumers opted to spend on experiences instead of expensive material goods like houses or cars,” Ypulse asserted. “As a result, food has become a new status symbol and a form of social currency.”

One look at the food porn on Instagram will bear this out.

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9 Peachy-Keen Recipes (That Aren’t Dessert)

by in In Season, Recipes, July 25th, 2016

Tomato Peach SaladWe’re all about peach cobblers and peach pies in the summer, but if all you’re making with this juicy fruit is dessert, you’re seriously missing out. Peaches are at their peak of juicy sweetness for just a short time in the summer, and it’s best to make the most of those glorious days. Read more

Rachael’s Sesame Soba Noodles — Meatless Monday

by in Recipes, July 25th, 2016

Sesame Soba Noodles Food NetworkIf you’re anything like us, all you crave for dinner on a Monday night is the salty convenience of takeout. Thanks to Rachael Ray and her 30-minute meals, you can make an Asian-inspired noodle dish at home in less time than it would take to have it delivered. Read more

It’s Pilot Time with the Gold Standard for Food Network Star Success — Alex’s Star Report

by , July 25th, 2016

Food Network StarWe are down to the final three Food Network Star competitors: Jernard, Tregaye and Damiano. What a season! I don't know about you, but I feel like the cream has definitely risen to the top in this pack of finalists. I just can't really decide who...

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What Do I Do with Swiss Chard?

by in In Season, Recipes, July 24th, 2016

Swiss Chard BunchesSwiss chard (also known simply as chard) is a leafy green vegetable that is related to beets and spinach. It is rich in vitamins A, C and especially K, and it is also a good source of magnesium, iron and potassium. Chard can be steamed or sauteed, and it’s great in soups, stews, casseroles, frittatas and quiches. Young leaves can be eaten raw in salads.

Chard always has green leaves, but the stalks can be a variety of colors. Rainbow chard is an assortment of different varieties, with stalks of red, pink, orange, yellow and white. The colors will fade somewhat in the cooking process, but boy are they pretty to look at when uncooked! Chard stems take a little longer to cook than the leaves, but the whole plant is edible and delicious. It’s a little bit sweet in the stems (which have a slight celery-like flavor) and pleasantly bitter in the leaves. Some people prefer to remove the stems from the leaves and cook them separately. If the stems are thin and tender, this step can be skipped.

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