5 Healthier Hot Dogs

by , July 23rd, 2013

hotdog buns

I used to be totally against anything related to a hot dog. Two kids later, I find myself turning to them as a viable option for the occasional backyard barbecue or last-minute weeknight dinner. Part of the reason I changed my mind was because of he...

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One-on-One with the Latest Star Contestant to Go Home

by , July 23rd, 2013

Rodney and Lovely - Food Network Star EliminationEvery Sunday, Bobby, Giada and Alton take on the difficult task of eliminating one finalist in the quest to help guide fans to vote for Food Network’s next sensation. And this is no easy task. Check back here every week to read Star Talk’s exclusive exit interview with the latest Star hopeful to leave Food Star Kitchen.

If you missed the show and recorded it, don’t read any further — Star Talk is about to chat with the latest finalist to go home.

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Easy As Pie — Simple Scratch Cooking

by in How-to, July 23rd, 2013

Easy As PieSome of my must-have travel items include three types of flour, two types of sugar and a collection of ground spices. Not your average vacation packing list, I know, but essential for me when hunkering down at the beach for two weeks. As my Instagram feed filled with photos of sugo, breakfast bread puddings and homemade pies, someone commented “don’t forget you’re on vacation.” But here’s the catch: I love cooking, and it never feels like a chore or something I want to take an extended break from doing.

My life as a recipe developer is driven by two goals. First and foremost is flavor, but a close second is creating recipes with easy techniques, so that people can see just how enjoyable cooking can be. Vacation inspires a lot of creativity in the kitchen, too. I found myself surrounded with super-sweet berries out on the North Fork of Long Island, and suddenly my mind was filled with thoughts of homemade pie. My go-to recipe is made using a food processor, as well as cornmeal and vinegar — three things I didn’t have at the house I was renting. Necessity being the mother of invention, I gave some more thought to my original recipe.

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A Royal Baby Welcome Meal Over on Devour

by in News, July 22nd, 2013

Bangers and Mash The anticipation of the arrival of the Royal Baby has finally ended and the Duchess and Duke have welcomed a baby boy into the world. To celebrate this special occasion, Cooking Channel staffers put together celebratory meals the new mom and dad can enjoy once they’ve returned home from the hospital. From bangers and mash to a traditional pudding, try one these recipes tonight.

Get Devour’s British-inspired menu now by clicking here.

Try a New Twist on the Classic BLT

by in Food Network Magazine, July 22nd, 2013

Asian-Style BLTNo one seems to agree on the most important ingredient in a BLT, although we all know it’s not the lettuce. I asked around the kitchen and the results were 50/50: half said the star of the sandwich is the bacon, the other half said tomato.

Luckily, our BLT story in Food Network Magazines July/August issue has something for everyone — bacon lovers, tomato lovers and even a little something for you lettuce-loving outliers. The different types of bacon and bacon seasonings are all great, but as an avid tomato lover, I particularly like the ways the recipe developers handled the tomatoes in their dishes. Whether fresh, oven-dried, made into a salsa or broiled, each style of tomato balanced the other components in the dish perfectly.

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Charred Tomato Gazpacho — Meatless Monday

by in Recipes, July 22nd, 2013

Charred Tomato GazpachoTomato season is officially upon us, and while recipes for marinara sauce, salsa and BLTs offer easy ways to put these fresh beauties to work, there’s one tomato-focused dish that’s perhaps as quintessentially reminiscent of summertime as is a juicy, ripe tomato itself: gazpacho. Traditionally served cold, gazpacho celebrates the best tomatoes’ natural sweetness, and when rounded out with peppers, garlic and spices, delivers a simple but satisfying soup.

In its recipe for Charred Tomato Gazpacho, Food Network Magazine puts a smoky twist on the classic dish by starting with grilled tomatoes and finishing the dish with toasted cumin- and coriander-scented olive oil. Once the tomatoes are blistered, blend them in two parts with garlic, vinegar and a pinch of sugar to create a smooth puree, and chill the mixture for at least a few hours. The secret to this bowl’s creamy-looking texture is the addition of water-soaked bread; by adding these cubes to the blender, the gazpacho takes on a thick texture and becomes instantly heftier. Top each bowl with chopped cucumbers and bell peppers for a crunchy bite, then drizzle with the olive oil for an extra-special finish.

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Restaurant Revisited: Barely Edible at Hurley’s American Grille

by in Shows, July 21st, 2013

Restaurant: ImpossibleWhen Robert Irvine arrived at Edibles Restaurant & Pub in Horsham, Pa., it didn’t take long for him to realize the “misguided family” that owned the business was as much of a contributing factor to its failure as was the eatery’s filthy interior, “blah” decor and unappealing food. Husband and wife John Sr. and Butzy Hurley have been at the helm of their business for nearly 30 years, but despite their presence in the kitchen and at the front of the house, their staff, including their children, John Jr., Heather and Jennifer, and their nephew Steve, noted a significant lack of leadership. This, coupled with John Sr.’s strained relationship with his son, had contributed to Edibles’ $4,000-per-month losses, which Robert had only two days and $10,000 to attempt to rectify.

For the first time in six seasons of filming Restaurant: Impossible, Robert believed the best and most important means of improving a restaurant would be to change the business’ name and rebrand it with a descriptive, engaging and enticing identity, which is how Edibles became Hurley’s American Grille on opening day. Read on below to hear from John Sr., Heather and Steve, and find out how Hurley’s is doing a few months after its relaunch.

“The first couple weeks were great,” Steve explains of the time immediately after filming. “I feel like we’re busier, but our bills are higher because of the expenses of new staff.”

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