by Joseph Erdos in Shows, July 30th, 2015
by Kristina Bornholtz in Recipes, July 30th, 2015
On Valerie’s Home Cooking, premiering Aug. 8 at 12|11c, actress and Kids Baking Championship co-host Valerie Bertinelli offers up her interpretations of her family recipes. She reveals that her grandma and mom were her cooking mentors when she was growing up. The recipes she’s learned from them are the ones she’ll always hold dear, but when it comes to cooking those recipes today, there’s always room for a little twist.
In the new series, you’ll find Valerie cooking those favorite storied recipes. Joining her at the table will be her family, including her husband, Tom, and her son, Wolfie; she’s even having some of her dear friends over for dinner, including the funny ladies of Hot in Cleveland.
FN Dish recently caught up with Valerie to chat about the new show, her cooking habits and the inspiration behind her recipes. Here’s what Valerie had to say.
FN Dish: How would you describe your cooking show? What can fans expect to see?
Valerie Bertinelli: They can expect to see … all the recipes that I’ve learned through my family and friends — [recipes] that I’m just going to add my own flavor, twist [and] make it a little more modern. [I want fans] coming into my home and enjoying a half-hour with me.
Are we going to see some famous family recipes?
VB: Yes, definitely! I’m going to give away some of my secret recipes. … My lasagna. My gumbo. My quiche. I want to bring the ’80s back, and I want to bring the quiche back. [laughs]
by Allison Milam in Recipes, July 30th, 2015
Boats aren’t just a vessel meant to get you across a body of water or for enjoying a hot summer day. They’re also a fun and functional way to present food at a summer gathering, eliminating the need for large bowls and platters, and making cleanup even easier. Kids will get a kick out of them too. These edible boats are perfect for everyday dinners, big barbecues or dinner parties — regardless of whether you’ll actually be near the water.
Zucchini and Corn Pirate Boats (shown above)
Marcela Valladolid takes the idea of food boats to a literal level, adding a mast to the head of her stuffed zucchini. Stick grape tomatoes, zucchini slices and a green onion stalk on a skewer to add fun flair to this summer side dish. The boat itself is stuffed with zucchini, corn, tomatoes and bacon for salty, meaty flavor that pirates both big and small will love.
by Maria Russo, July 30th, 2015
When your clothes are sticking to your skin and you refuse to be outside for more than 30 seconds, the last thing that makes sense is turning on the oven or stove. But here’s the thing: You still gotta eat, even on a hot day. When it’s too hot to turn on the heat, go for crazy-good No-Cook Summer Recipes that make it possible for you to still eat homemade breakfasts, salads, soups and more.
Start off your day of beating the heat by blending up Bobby Flay’s 5-minute Papaya-Banana Smoothie. With Greek yogurt, real fruit and ice cubes on board, this ice-cold healthy breakfast makes hot mornings a whole lot easier to deal with.
by Maria Russo in Shows, July 29th, 2015
As all of the previously eliminated Food Network Star finalists would likely attest, camera challenges are difficult — so much so that multiple takes may be needed in order to execute just one presentation. But on Sunday's brand-new episode of Food...
by Amy Reiter in News, July 29th, 2015
Summertime means times to grill, and while it may seem simple enough to head outside, throw a piece of meat on a flame and watch it cook, understanding the grill takes a bit of practice. The more you do it, the more successful your results will be. Just in time for the upcoming Camp Cutthroat tournament (beginning Wednesday, Aug. 12 at 9|8c), in which host Alton Brown takes a crew of unhappy campers into the wilderness for a five-week display of alfresco eviliciousness and plenty of outdoor cooking, FN Dish wants to know: How much of a grilling expert are you? Test your knowledge of all things coals, flames and flare-ups, and find out if you’re a Rookie Roaster, a Charbroiled Champ or a Grill Master.
by Food Network Kitchen, July 29th, 2015
Here in the U.S. of A., we think of yogurt as a sweet treat. That’s apparently by design. Back in the 1940s, a European immigrant named Daniel Carasso, a member of the family that founded Dannon, added fruity jam to the bottom of tangy, tart fermented milk to make it more appealing to us sugar-loving Americans, NPR’s The Salt blog reports.
Nowadays, we enjoy yogurt all sorts of ways — in a cup, a cone or a tube you can squeeze, in flavors familiar or far-fetched — but one way we’ve rarely eaten it is … salty. That may be about to change.
by Amanda Rettke in Recipes, July 29th, 2015
This week, the five remaining Food Network Star contestants needed to nail their food POVs during the Mentor Challenge. Some struggled with the concept of their food brand (we’re talking to you, Dom), while others knew exactly who they were (Hi, Ar...
by Maria Russo, July 29th, 2015
I am all about easy and fun this summer. We strive to spend as much time outside as possible, but when I am inside, in front of a hot oven is the last place I want to be. That’s why this recipe is a great one: It has a really fun and eye-catching design, and it is NO-BAKE!
This dessert was made with special care to honor the traditional s’more as much as possible. It has a thick graham cracker crust, and a rich and creamy chocolate cheesecake center topped with an ooey-gooey layer of melted marshmallows.
Get the recipe
by Joseph Erdos in Shows, July 28th, 2015
In true Star Salvation fashion, the name of the game this week was expect the unexpected, as Jeff Mauro told the finalists to get set for "a culinary curve ball." He and fellow judge Alex Guarnaschelli doled out three mystery bags, each stuffed wi...
Tonight Chopped Grill Masters continued with the third episode in the five-part tournament. In each of the four preliminary rounds, four expert grillers, barbecuers and chefs from across the nation compete for a place in the finale and a chance to win the $50,000 cash prize.
It was a seafood surprise on tonight’s episode. Not only did the competitors have to work with shellfish in the appetizer round, but the entree round also surprised them with even bigger crustaceans. As competitive grillers used to cooking big cuts of meat, they were out of their element. And the same went for the dessert round. The person who did the best work overall earned a spot in the finale. Hear from the Chopped Champion of tonight’s episode.
Read the interview with the winner