6 Slab Pies to Save Your Cookout Quandaries

by in Recipes, June 20th, 2015

There’s nothing quite like a sweet, juicy fruit pie in the summertime when an abundance of berries, stone fruits (see: Peach Streusel Slab Pie, above) and melons are at their peak. And slab pies are great for feeding a crowd — or at least a crowd of eight. If you’re entertaining a larger group, dessert can quickly become an afterthought, what with all the appetizers, side dishes, drinks and grilled mains to coordinate.

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Designer Creates Unusual Art from Everyday Foods

by in News, June 19th, 2015

Designer Creates Unusual Art from Everyday FoodsBroccoli can be beautiful and sweet. An orange can be lovely and reassuring. In the hands of Danling Xiao, foods like these are all that and more: Two small florets become a couple of hedgehogs hanging out. A simple citrus yields a doorway that opens onto a floating peel staircase and becomes a lesson in unrushed romance.

For the past three years, Xiao, a Sydney-based designer and digital strategist, has been transforming food into art and posting photos of her charming creations on Instagram. She calls her project Mundane Matters, but the images of, just for instance, a bench crafted from a zucchini, a cauliflower sheep and a toaster made of bread (how meta) are really anything but mundane.

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What You Should Make This Father’s Day, According to Curtis Stone

by in Food Network Magazine, June 19th, 2015

grilled steakWe aren’t sure what Curtis Stone’s wife is going to do for him for Father’s Day, but it’ll be tough for Lindsay Price to outdo 2014: She hired a string quartet and spent all day cooking him an Italian dinner. And this was to one-up Curtis’ Mother’s Day move the month before, when he hired a mariachi band and rolled out a Mexican feast in their backyard. Over the top, yes, but the chef doesn’t get much time off, between his Los Angeles restaurant, Maude, and his hours on the set of All-Star Academy. When he does have a minute with Lindsay and their two young sons, Hudson and Emerson, he makes a big deal of it. Curtis would love anything Lindsay decides to make this year, but he admits that he often craves a big steak. “All us guys like to feel like Fred Flintstone once in a while,” he says. This summery steak dinner, from his cookbook Good Food, Good Life, couldn’t be easier. “It leaves more time for friends and family,” he says.

Get Curtis’ ideal Father’s Day meal below.

Grilled Rib-Eye Steaks with Mouth-on-Fire Salsa (pictured above): “I buy big, thick steaks to achieve that juicy, rosy medium-rare doneness.”

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What to Watch: Celebrate Father’s Day with Food Network All Weekend Long

by in Shows, June 19th, 2015

Guy's Grocery GamesThis Saturday on Food Network, tune in to see what your favorite chefs are cooking to celebrate the fathers in their lives. First, catch up with Ree Drummond as she cooks a Tex-Mex lunch for her father-in-law Chuck and his crew, who’ve been working on the ranch. She makes slow-cooked Spicy Shredded Pork and Cheese Enchiladas, dishes that are sure to satisfy a cowboy-sized appetite. Then, Trisha Yearwood and her sister make some of their favorite guy-friendly dishes, like a loaded Taco Pizza and a decadent German Chocolate Cake. End your afternoon with a Father’s Day-themed episode of The Kitchen, where the cast brings you a special dad edition of Tool Takedown and a homemade banana-split ice cream cake.

Food Network’s Father’s Day-inspired meals continue on Sunday morning. Check out Daphne Brogdon’s new recipes like her “Dad-hattan” cocktail to toast her husband, Mark. Next, join Damaris Phillips for a brunch sparked by her grandfather’s sweet tooth, where she whips up Cinnamon Roll Biscuits with Sweet Tea Caramel and Five-Cup Ambrosia. On Sunday night, put your game face on (and grab Dad too) to get ready for three hours of back-to-back competition. Watch as four dads race down the grocery aisles on Triple G, and then stay tuned to see Food Network Star finalists tasked with making tiny and trendy food creations. Plus, you won’t want to miss the all-new sabotages on Cutthroat Kitchen.

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Snapchat Stars: Food Lovers to Follow

by in Community, June 18th, 2015

SnapchatWhen you’re not creating Snapchat works of art yourself, mulling through your friends’ stories or, dare we say, taking screenshots of their silly Snaps (gasp! oh no, you did not!), you best believe that there is more to Snapchat than meets your current feed. In fact, there’s a wide world of Snap sensations out there just waiting for you to get out of your social circle and add them. If you’re in the market for some new Snapchat eye candy, you’re in luck: The new site Snap Stars showcases about 50 of the app’s most-adventurous users. Plus, we’ve zeroed in on seven of our own Snapchat faves, starring hilarious food-loving individuals, for you to add and follow.

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7 Dips for Dad’s Day

by in Recipes, June 18th, 2015

Choosing the right appetizer for a group gathering is no easy feat, and on an occasion like Father’s Day, the stakes are even higher — Dad deserves a solid celebratory feast. Dips are an ideal choice thanks to their ease and versatility, and they will commence the meal without overshadowing it. Better yet, the whole family can get involved in dip preparation — even the littlest kids. To get your game plan in order, start by selecting a main dish you know Dad will love, then prepare a dip that plays off of those flavors, whether rich and creamy or bright and refreshing. These seven winning dips are guaranteed to score big.

Spicy Bacon Guacamole (pictured at top)
There are few dips more satisfying than fresh, chunky guacamole — except for guacamole with bacon in it. When preparing a batch of this cumin- and jalapeno-spiced guac, cook up a few bacon slices, then crumble them into this chunky dip. Dad will surely approve.

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Now, That’s the Stuff: Stellar Stuffed Burgers — Summer Soiree

by in Recipes, June 18th, 2015

Cheese Stuffed BurgersOnce our burgers reach charred, juicy perfection on the grill, we tend to stack them high with all kinds of toppings. More often than not, they come with a layer of melting cheese on top. But that doesn’t mean that burgers should always be built from the bottom up. Instead of laying cheese and other toppings on top as an afterthought, surprise your fellow burger eaters by stuffing your next patties at the core.

If you’re grilling for a crowd, offer up burgers with a little variety. Trisha Yearwood’s Cheese-Stuffed Burgers (pictured above) are stuffed with different cheeses, like pimento, mozzarella or blue cheese. Though they may be stuffed differently, they’re all grilled to juicy perfection with an oozing cheesy center.

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How to Make a Complete Kid-Friendly Meal on the Grill

by in Family, Recipes, June 17th, 2015

How to Make a Complete Kid-Friendly Meal on the GrillEating outside is one of the joys of summer. For the kids it’s about fresh air and fun. For me it’s about not having to clean the floor. And cooking all the food outside? Even. Better. Here’s our foolproof family meal, made completely on the grill.

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