by Regan Burns in Recipes, July 28th, 2016
by Allison Milam in Recipes, July 28th, 2016
A simple wooden skewer may be the answer to all your mealtime needs — if you need something that’s quick, fun and delicious, that is! Give new life to staple ingredients by threading them onto skewers for a refreshing twist on dinner.
Cheeseburger Kebabs (pictured above)
Here’s a fun new way to eat cheeseburgers — on a stick! These totally stacked, shareable kebabs combine all the elements of a classic burger, including the lettuce, tomato and pickles.
by Maria Russo, July 28th, 2016
With watermelon’s innate sweetness and plentiful water content, you can do a lot more with its pink-hued flesh than just nibble it straight from the rind. On its own, one bite of the fresh, juicy summer fruit is more refreshing than any drink you’d ever sip. Kick back this summer with our favorite watermelon cocktails (and one spiked treat), in all kinds of cooling frozen and iced creations.
For the most-refreshing party trick in the book, carve your watermelon into a cocktail keg and fill it up with a big batch of Watermelon Sours (pictured above). Featured in Food Network Magazine, this swig is a mix of fruity liqueur, gin, sour mix, lime and sparkling rosé for effervescence.
by Maria Russo in Shows, July 27th, 2016
"Each of you will have 60 minutes to cook the dish of your life," Giada De Laurentiis told the finalists on Sunday night. "And make sure, you guys, that the dish you make leaves no doubt that you should be the next Food Network Star."
That's some pre...
by Lauren Piro in Recipes, July 27th, 2016
For Cutthroat Kitchen judge Richard Blais, there was no shortage of roller-coaster emotions as he tried his hands — or, rather, his tongs — at not one but two of the day’s sabotages during the After-Show. After host Alton Brown asked him to prep an everyday cobb salad, the judge was mostly pleased with the task. But in true Cutthroat fashion, the challenges didn’t stop there. “Why do you guys have to do this?” Richard joked after being saddled with a duo of challenges. He was forced to carry multiple shopping bags on both of his arms — which sounds easy enough — but then instead of being able to use his hands to prep the salad, he was given salad tongs. And that’s when the situation turned evilicious.
“The lettuce is going to be an issue,” Richard noted after he mangled his mise en place of fresh avocado and grilled chicken. When it came to cracking and peeling a hard-boiled egg, he said simply, “That’s not fun at all.” But once he learned the basic technique of working with tools upon tools, he couldn’t help but feel proud of himself. “Now I’m kind of crushing it,” he admitted, having successfully used tongs to hold a spoon and scoop out mustard for the base of his dressing. As he used the tongs to claw away chunks of bacon from the strips, he explained how downright diabolical this sabotage proved to be, calling it “one of the toughest challenges” he’d seen. Once again, though, the frustration didn’t last long. By the time Richard added the last of his ingredients to the salad, he admitted, “I’m feeling good about this.” Sure enough, he was pleased with the final results.
by Food Network Kitchen in Recipes, Shows, July 27th, 2016
If you’re worried that your ice cream maker might spend another year gathering dust, well … we’re not here to assuage your fears. You just don’t need a fancy machine to make super-satisfying ice cream at home. These easy recipes typically rely on sweetened condensed milk and whipped cream to get that silky texture with exactly zero churning. Here are some recipes for classic flavors (and a few wild cards) to get you started.
by Samantha Lande in Restaurants, July 27th, 2016
By Angela Carlos
This week on Chopped Junior the budding chefs attempted to dice and saute their way to the $10,000 prize. The competitors opened basket after basket until only one contestant was left standing.
These young cooks proved they are well-versed in cooking techniques: vacuum-sealing proteins in marinade to infuse flavor quickly, turning sloppy joes into elevated meatballs, and churning mayonnaise into creamy and cold ice cream.
by Maria Russo, July 27th, 2016
3 of a Kind checks out three places across the country to try something cool, new and delicious.
For years chefs have dabbled in the sweeter side of dough, baking up flaky desserts when the whim strikes but leaving the day-to-day dedication to their pastry counterparts. The tide has recently begun to change, however, as these pastry dalliances that started in the restaurant kitchen are inspiring chefs to open full-service bakeries.
by Amy Reiter in News, July 26th, 2016
Each and every one of the challenges on Food Network Star was important this season, from the finalists' first attempts at cold-open videos in the premiere episode to the holiday parties that took place in Week 9. But Sunday night's very last face-...
by Foodlets in Recipes, July 26th, 2016
Does the way you cut vegetables change the way they taste? It’s a question many cooks have pondered as they painstakingly slice and dice, shred and chiffonade, julienne and brunoise, or … uh … chop. Really, does all that careful knife work make a difference, flavorwise?
Writing on NPR’s The Salt blog, “biologist-turned-science-writer” Carolyn Beans recently sought an answer to that very question and consulted several experts. And those experts told her the answer is (no need to mince words) yes.
There 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.