by Jessica Merchant in Drinks, July 10th, 2015
by Maria Russo in Recipes, July 10th, 2015
My brother recently tied the knot, which meant lots of parties and prep beforehand. A few months ago, I got to plan a super-fun bachelorette party for my now sister-in-law, and the individual strawberry champagne gelatin shots that one of the girls brought were the hit of the night.
Not only were the shots adorable and fun, but they tasted delicious. And she kept telling me how simple they were! I begged for the recipe. For the party, she used mini plastic cups and sealed them with plastic lids for easy transporting and consumption in a hotel room. I could not even wait to make my own version of these!
I’m rather nutty about Bellinis — give me all the Prosecco and all the fruit. I adore trying new combos, and last year I even made a Bellini bar, which has been an easy go-to at parties these days.
For the party shots, I stuck to a classic, the peach Bellini. And since we were serving these at home, I made them in a baking dish, but they would definitely work in the single-portion cups if you’d like to take them to a party. These are my new favorite party trick, and they couldn’t be better for summer, now that peaches are finally in season.
by Christie Bok in Shows, July 10th, 2015
Welcome to the sticky, sweltering dog days of summer. If the season’s heat has you bogged down, take refuge in a chilled treat this weekend: these easy-to-make, eat-with-your-hands Frozen Peanut Butter Bites (pictured above). Made with only four pantry ingredients, the Neelys’ sweet-tooth-satisfying dessert celebrates the perhaps most-beloved of all flavor combos: peanut butter and chocolate. And maybe the best part of this recipe is that there’s no need to turn on the oven.
Get the Recipe: Frozen Peanut Butter Bites
by Maria Russo, July 10th, 2015
Cooking can sometimes seem like a daunting activity, but making food from scratch doesn’t always have to be complicated. This weekend on Food Network, tune in to see how Daphne Brogdon simplifies dishes. Join her on Sunday morning as she shows you how to grill flank steak and demonstrates how she tackles a commonly feared ingredient, yeast, in her delicious Cheesy Bread Rolls.
Then, get ready for three hours of fun-filled competition on Sunday night. First, in an all-new episode of Triple G, Guy has the competitors make a dish using only ingredients that start with the letter S. Then, they play an exciting game of Musical Carts for a chance to go on and compete to win a $20,000 shopping spree. Next, catch up with the remaining finalists on Food Network Star. They must get creative and have a sense of humor, because they’re cooking for guest judge David Alan Grier and a crowd full of fans of both comedy and food. Finally, tune in for Cutthroat Kitchen at 10|9c — you won’t want to miss Alton’s evilicious challenges!
by Amy Reiter in News, July 9th, 2015
From towering elegant designs ideal for picturesque weddings to colorful creations in the shape of famed figures and objects, Duff Goldman's cakes are known for delivering wow factor, both in terms of presentation and flavor. That next-level excellen...
by Maria Russo in In Season, Recipes, July 9th, 2015
One doesn’t usually think of “Oreo” and “thin” as being two words that go together. But Mondelez International, Inc., the conglomerate behind the beloved brown-and-white sandwich cookie, is hoping “sophisticated” grown-up snackers — those of us whose waistline awareness may prevent us from scarfing down a sleeve of one of our favorite childhood treats (at least, with any regularity) — will soon think of them going together like, well, cookies and cream.
Oreo Thins, as they will be known, maintain the same cookie-to-cream-filling ratio as regular Oreos, but they are slimmer and therefore modestly less caloric. Three Oreo Thins will run you only 140 calories, as opposed to the 160 calories you’d take in by eating three regular Oreos, the Associated Press reports.
by Allison Milam in Drinks, July 9th, 2015
The sun is shining, the grill is hot and you’re looking forward to a meal of juicy meat. Fast-forward 30 minutes and you’re face to face with a dry, overcooked hunk of steak or a tough chicken tender. What went wrong? Getting the grilling game right can be tricky. When it comes to grilling burgers, meat master and Texas restaurateur Chef Tim Love recently told FN Dish, “There are actually two common mistakes I see often, which are a shame, so listen up!” He shared his take on those two problems, plus offered ways for avoiding them next time.
1. Flip Burgers Once and Only Once: Constant turning will toughen and dry out meat, and if you flip too soon, burgers will stick. Cook 2 minutes per side for rare, 3 for medium-rare, 4 for medium and 5 for well-done.
by Lindsay Damast in Recipes, July 9th, 2015
The dog days of summer call for ice-cold drinks, but you already knew that, right? With the cooling qualities of an icy drink in hand, all of your warm-weather dreams are possible: breezy pool days, lively backyard barbecues and even relaxing nights spent at home. Stay refreshed all summer long with these oh-so-summery fruity spins on your favorite sips that you shake up at your home bar.
Give the rum-based New Orleans classic, the Hurricane, an extra-summery edge by whipping up Ted Allen’s Passion Fruit Hurricane (pictured above). Combine rum, grapefruit juice and passion fruit puree with ice in the blender and you’ll see why it’s so pleasant to sip through a straw.
by Food Network Kitchen, July 9th, 2015
A side of nicely charred vegetables really ups the ante at a backyard cookout, but when you’re prepping steaks, burgers or dogs for a crowd, grill real estate is at a premium. Plus, timing the doneness of varied veggies can be complicated when you’re balancing a short-order list of rare, medium-rare and well-done meats. Our solution? Grill that produce ahead of time (either earlier in the day or the day before), to turn out side dishes that promise maximum flavor and minimum time-sucking.
Grilled Vegetables (above)
Giada De Laurentiis’ key to getting those great grill marks? Don’t shift the vegetables too frequently once they’ve been placed on the hot grill. Coat the vegetables in the dressing while they’re still warm, then store in a container in the refrigerator overnight. They’ll taste delicious served cold, or can be reheated in a foil pack on the grill.
by Foodlets in Family, Recipes, July 8th, 2015
The Food Network Star competition got spicy during the first round when the contestants were forced to give up their most-prized ingredients. Eddie had to trade his habaneros to Michelle in exchange for her grape leaves. Michelle was a little intimid...
With summer in full swing, and four kids under the age of 7, we’ve got friends of all ages coming and going all the time. To keep things simple but still plenty of fun, I have a roster of easy and (almost) universally liked snacks for kids. Here’s what we’re serving.
English Muffin Pizzas (pictured above): For more of a meal, these English muffin pizzas can be topped with your choice of fixings, like olives and broccoli.