You’ve seen Guy’s Weird Spaghetti and Giada’s Baked Macaroni and Cheese Cupcakes. Let us now introduce you to a few more unexpected oddities, this time, those on a stick. From salad and tortellini to French toast and mozzarella, the possibilities of food on a skewer are simply endless. Check out our fun and easy recipes for breakfast, lunch and dinner that can be stuck on and bit off with ease.
Who says you have to eat salad with a fork? Food Network’s unique recipe for Salad on a Stick (pictured above) is the ultimate way to have fun with your food. Iceberg lettuce, cherry tomatoes, cucumber and carrot slices are layered high and drizzled with a creamy blue cheese dressing.
Serve your kids cool French Toast Kebobs from Food.com and they’ll actually want to eat breakfast before school. Cubes of baked bread are stacked high on a stick in between layers of fresh berries and bananas. Dunked in warm maple syrup, these kebobs are a sweet morning treat.
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This weekend, grab your rolling pin and make this seasonal pie filled with sweet strawberries and tart rhubarb — it’ll transport you back to your grandmother’s kitchen.
Get the recipe: Grandma’s Strawberry-Rhubarb Pie
Browse more of Food Network’s springtime recipes.
The second season of 24 Hour Restaurant Battle is in full swing, delivering an all-new set of contestants aspiring to open their own restaurant –- all in just one day.
We asked three of the judges to talk about the new season, the drama we can expect and advice they can share. Recently, Gabriella Gershenson gave us her advice from an editor’s standpoint. Today, we’re talking with Geoffrey Zakarian, chef of The Lambs Club at The Chatwal Hotel and The National in New York City.
Tune in tonight for a new episode of 24 Hour Restaurant Battle at 10pm/9c.
FN Dish: It’s a new season. What are some changes we can expect?
GZ: Because the show has become so popular, the level of competitors has risen, as well. More people want to compete and therefore the end products are much better.
FN Dish: Judging a team is never easy. What are some of the takeaway lessons you learned from last season?
GZ: It is important to see how they work together: the respect they show for each other, the competitors, the customers. I like to see how one emerges as the visionary or the leader. It doesn’t work when there is no symbiosis — you can see it clearly in the end result of the restaurant they create.
Find out if Geoffrey thinks he could open a restaurant in 24 hours »
Maybe it’s time to look beyond claims of virginity in the oil aisle.
Because, you see, our 20-year love affair with olive oil has had fallout. We’ve forgotten that there’s a whole world of oils that don’t come from the olive tree.
And they can do a heck of a lot more than just sauté and make a fine dressing.
OK, maybe we didn’t forget. It’s not as though prior to the EVOO revolution we were all swilling avocado and grape seed oils.
But olive oil has done a fine job of elbowing out other up-and-comers.
Sesame, for instance. You may have never purchased it, but chances are you’ve had it. It’s what gives many Asian dishes a nutty, savory, richly aromatic flavor.
Find out what to do with sesame oil »
Lighten up dinner tonight with a salad that features crisp spring veggies like radish and cucumber with fresh herbs alongside lemony shrimp.
Get the recipe: Spinach-Orzo Salad With Shrimp
Browse more of Food Network’s seafood recipes.
• Psychology today reports: “Barbeques, it turns out, are good for your mental health — particularly when they take place in green spaces.” Here we thought our backyard bashes were so great because of the euphoric potato salad. [psychologytoday.com via eatocracy.cnn.com]
• In the latest cafeteria lunch news, public schools in Los Angeles are considering banning chocolate milk due to its high sugar content. [washingtonpost.com] [On Food Network: Better School Lunches]
• Meanwhile, there’s a movement in universities coast to coast (Berkeley to Penn) to cater to gourmet-minded students. A program at Wesleyan University, for instance, allows students to use their meal cards for local, organic cheese. [washingtonpost.com via grubstreet.com]
• Meet William Leigh, the new taste tester for the British chocolate company Green & Black. We’re pretty sure he has the best job ever –- all the fun of Willy Wonka’s factory without the responsibility of maintaining the chocolate extraction pipe system for the chocolate river. [bbc.co.uk]
Here’s our round-up of food news, trends and happenings across the web. Check back for more, and tell us what else you’re loving in the comments.
Candace Nelson, judge and blogger extraordinaire from Cupcake Wars, is about to open her 10th Sprinkles store, finally bringing the “original cupcake bakery” to New York City. We caught up with Candace and got a sneak peek at the new store while she was in town from Los Angeles with the whole family – husband Charles is her business partner at Sprinkles, and they have two young sons.
It’s been a busy week for the Nelsons, who celebrated their first Big Apple store by ringing the opening bell at the New York Stock Exchange and have been riding around town in their Sprinklesmobile, handing out free cupcakes. Sprinkles New York opens its doors this Friday, May 13: “We’re not superstitious here!” Candace says with a laugh.
Read on for the inside scoop on the new location, Candace’s favorite cupcake flavors and her take on the future of cupcakes.
Read more »
Anne Burrell will headline the Hawaii Food and Wine Festival, May 20 -21 at Ko Olina. The event is in its third year and will include wineries from France and California, along with 15 top chefs that will cook their cuisine at the Grand Tasting and Food and Wine pairing events. Visit Hawaiiwineandfood.com for more information.
Bobby Flay and Guy Fieri were both spotted on the red carpet at the Kentucky Derby this past weekend. Watch their interviews on the red carpet: Bobby Flay and Guy Fieri.
Alton Brown is now on Twitter. Alton has been the most requested twitter address from Food Network Fans by tweeters looking to follow, he can found as @altonbrown. On his first day, over 7,000 followers added his tweets to their own pages and that number continues to grow daily.
Read more »
Don’t have time to visit the Chesapeake Bay this season for crab cakes? Try making them at home with Paula’s easy and delicious recipe filled with good-quality crabmeat, green onions and bell peppers. Pair them with a rich buttery Chardonnay for a special date-night appetizer or dinner.
Get the recipe: Paula’s Crab Cakes
Browse more of Food Network’s seafood recipes.
Candy in moderation is a sweet treat for kids, but have you tried incorporating it into recipes?
Allen Salkin from Food Republic recently attended the Pebble Beach Food & Wine Festival where he wrote about the use (or overuse) of a popular carbonated candy in dishes. Not one, but two well-known chefs used popping candy in their recipes to create a “wow” effect with the crowd during an opening showcase. Salkin argues in his article that “perhaps there are ways creative people can recast tired things and make them work anew.” Others, like sous chef Amy Kalinowski of Michael’s Genuine Food and Drink say, “That was 2008. It’s not original anymore.”
Original or not, this classic candy keeps reappearing in recipes and products across the country — like Chuao Chocolatier’s famed Firecracker chocolates.
If you’ve never had popping candy like Pop Rocks before, these tiny bits literally pop and tickle your tongue infamously — lighting up your mouth in wonder.
We’re willing to bet that they’ll create buzz at your next party. Try these Food Network recipes with Pop Rocks and let us know if they were a big hit on Facebook, Twitter or in the comments section below:
Nostalgic Popping Candy Cupcakes (pictured above)
Raspberry Rose Pots de Creme
No Cook Pop Rock Cheesecake