by Gabriela Rodiles in News, June 26th, 2013
by Toby Amidor, June 26th, 2013
Morimoto Philadelphia is already known for its top-of-the-line dining experience and superb Japanese cuisine. Now Iron Chef Masaharu Morimoto’s flagship location, which he operates with Stephen Starr, will be even more noteworthy with the inclusion of new ice creams and sorbets. The restaurant will be selling the house-made, small-batch desserts for patrons to take home.
Morimoto’s Pastry Chef Thomas McCarthy is the mastermind behind the new additions. Seemingly rare, but brilliantly harmonized, flavors on the menu will include Pist Toff, a pairing of pistachios and toffee, and Miso Honey, a sweet and savory duo composed of burnt honey ice cream and sweet shiro miso. Thirty different flavors will debut during the course of several months and will be available in limited quantities.
by Allison Milam in In Season, June 26th, 2013
If you’re looking to up your kids’ veggie intake, read this! A new study found that serving vegetables alongside dip leads to munching on more veggies. Interestingly, kids were also found to prefer dips flavored with herbs and spices ove...
by Victoria Phillips, June 26th, 2013
Peas are good popped straight from the pod, but they’re even better with a little TLC. Here at Food Network, FN Dish is lining up our top pea sides, each popping with a whole lot more than color. Sweet peas, garden peas, English peas, whatever you choose to call ‘em — these babies are bright, light and in-season.
Your classic mashed potatoes are revisited in this Tyler Florence recipe for Smashed New Potatoes with Peas, Lemon and Pearl Onions, and serve as a solid side to a grilled steak.
Food Network Magazine‘s Creamy Spring Peas with Pancetta (pictured above) comes with three doses of peas: shelled English peas, sugar snap peas and snow peas. Spring Peas with Dates and Walnuts utilizes the same pea trilogy, but this time integrates a natural sweetness from the dried fruit.
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by Maria Russo, June 26th, 2013
Nothing says summer like grilled fare. Don’t have room for a grill, you say? Well, even city dwellers without backyards or balconies can get in on the action thanks to De’Longhi’s Indoor Grill. Make healthy meals for your family al...
by Food Network Kitchen in How-to, June 26th, 2013
As Sunday afternoons turn to evenings and the hours until the next episode of Food Network Star tick away, how do you settle in to watch the latest premiere? No matter who you're with or where you're watching from, you surely have on hand a spread ...
by Foodlets in Family, June 25th, 2013
by Jacob Schiffman
I came across the Japanese citrus fruit yuzu during a sushi bar crawl almost 10 years ago. It’s really tart, with a complex, tangy flavor that’s part grapefruit and lemon, part orange, and all delicious. You can use the rind, the juice or both.
The first time I had yuzu, it added sharp tartness to a mayo-based sauce for hamachi (yellowtail). I then started seeing it in condiments for tempura-fried foods, dipping sauces for french fries at bars, on specialty cocktail menus and even in fancy pastries. Chefs ask for it all the time on Iron Chef America — while they mostly ask for the yuzu juice, in my experience as a buyer for Food Network, I’ve seen everything from yuzu marmalade and yuzu mayo to yuzu candy and yuzu vinegar. And sometimes (rarely) I’ve seen fresh yuzu in markets (pictured above) in the late fall through early winter. No matter the format, I think you’ll be seeing a lot more yuzu in the future.
How do you yuzu? Tell us in the comments below.
Try these recipes that feature yuzu
by Joseph Erdos in Events, June 25th, 2013
Pork chops aren’t just for the frying pan. A thick pork chop, bone-in or -out, can be just as juicy as any burger when you cook it on the grill. What you need is a good rub (to be delicious) and skewer (to be a hit with the kids).
Our three kids were all born in Italy, where a summertime staple is arrosticini, small cubes of meat (usually lamb) on a skewer, seasoned with nothing but olive oil, salt and the occasional sprig of rosemary. The flavor is delicious, the technique is fun and kids love them for both of those reasons.
Recreating that dish was one of the first things we did when we moved back to the United States this spring, and pork chops do the trick. Use a rub of 1 teaspoon salt, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1/2 teaspoon dried or fresh thyme and 1/4 teaspoon pepper for the whole chops and for one diced up for the kids.
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by Jason Machowsky, June 25th, 2013
Not many people can say they’ve had bacon tacos, chocolate-covered bacon, bacon cocktails or even bacon Twinkies — especially not all in one day. But at iAdventure.com’s second annual Bacon Bash, held at Bowlmor Times Square in New York City, you could find all those bacon goodies and more. If you thought bacon was just a breakfast side, Bacon Bash proved that it’s versatile enough to be made into main dishes and even dessert.
New York restaurants Guy’s American (Food Network’s own Guy Fieri‘s restaurant), House of ‘Que, Tres Carnes, Little Town and Bareburger, among others, were at the event offering unique takes on bacon recipes. And vendors such as Bacon Bites and Baconery had everything from chocolate-covered bacon to bacon soap, proving that bacon goes beyond edibles. FN Dish was on hand to taste all the porky goodness (except for the soap, of course).
See photos from Bacon Bash
by Toby Amidor, June 25th, 2013
As the temperature heats up, salads become a quick and easy way to keep you cool and hydrated – most fruits and veggies are more than 90% water by weight. Many different fruits and vegetables are in season during the summer, so flavor is at its pe...
Go ahead, open your fridge. How long have most of the items been in there? You’re probably thinking to yourself, when should they be tossed? Since the sniff test or a quick eyeball over isn’t the best way to make that determination, take...