by Maria Russo, July 18th, 2014
by Amy Reiter in News, July 17th, 2014
Last week Food Network Star finalists embraced one of the most-faced aspects of Las Vegas — an over-the-top party scene — as they hosted a poolside bash for hotel visitors, and this Sunday they’ll indulge in the city’s opulent food of...
by Allison Milam in How-to, July 17th, 2014
To refrigerate or not to refrigerate — that is the question about eggs that several media outlets have been scrambling to answer in recent days.
The recent ovo-interest appears to have been whisked up by a Business Insider article in which writer Dina Spector wondered why we refrigerate eggs here in the United States while people in Europe and the U.K. are weirdly chill about chilling eggs, generally leaving them on the counter with the non-perishable foods. “Why doesn’t anyone in the U.K. freak out over eggs sitting in room temperatures for days on end?” she demanded to know.
It turns out that the different approaches to refrigeration here and abroad stem from differences in the way eggs are treated to prevent salmonella poisoning during farming and processing.
by Allison Milam in Recipes, July 17th, 2014
Remember the days when your ice cream cake yearnings could be realized with only a trip to the freezer section? Yeah, those days are long gone. It turns out that you don’t need to coax a store-bought ice cream cake from a cardboard box for all of the “Whoa, is that an ice cream cake?!” pandemonium to ensue. With just a few store-bought ingredients (or homemade ingredients, if you’re feeling particularly ambitious), you can make a showstopping centerpiece for your next birthday party or special occasion, stacked with ice-cold layers of cake, ice cream and all kinds of goodies. Here’s how:
by Nikhita Mahtani in Contests, July 17th, 2014
If you cast chicken recipes to the side as boring weeknight standbys, perhaps you haven’t kicked on the grill yet this summer. When this go-to white (or dark) meat hits the grates and lets out a searing sizzle, the meat that always has your back becomes tender, juicy and full of charred flavor. This week, run down the line of Food Network’s finest grilled chicken recipes, each coming with a twist that goes beyond a slathering of barbecue sauce.
The grill master himself is bound to have a few solid grilled chicken recipes up his sleeve. Bobby Flay’s Grilled Honey-Glazed Chicken with Green Pea and Mint Sauce whisks together balsamic vinegar and honey to brighten bone-in chicken breasts. If the darker meat is more your style, Bobby marinates chicken thighs in loads of citrus and chili powder before piercing with skewers for Grilled Yucatan Chicken Skewers.
by Sally Wadyka, July 17th, 2014
On Guy’s Grocery Games, Guy Fieri loves to test the chefs by making them go through a number of obstacles, like suddenly having their main ingredients go missing from the market’s shelves or having them stick to a meager budget. In the No Carts Allowed game, Guy makes sure the chefs can’t use their grocery carts. Instead they must resort to using just their arms and hands, their aprons, or, if he’s feeling generous, a tote bag to carry all the ingredients they gather. With the Grocery Games logo embossed on durable cotton twill, this bag makes grocery shopping a breeze thanks to its long 11-inch handles, thick material and roomy interior.
You can buy your own tote bag here, or you can enter to win one for free from FN Dish. We’re giving 10 lucky, randomly selected readers each a Guy’s Grocery Games tote bag, and all you have to do to enter to win is leave a comment below telling us what your favorite game on the show is and why. For run-downs of the games, see here for Season 1 and here for Season 2.
by Sarah De Heer, July 17th, 2014
Research in recent years has made it clear that losing weight and getting healthy isn’t something that happens in a vacuum. One study that garnered numerous headlines several years back found that a person’s chance of becoming obese incr...
by Nikhita Mahtani in Recipes, Shows, July 16th, 2014
This week the remaining finalists and fans of Food Network Star saw the return of a Season 9 regular: the Dial of Doom. At a pool party on the deck at Caesar’s Palace, finalists were tasked with making their best bites and tempting guests to tr...
by Amy Reiter in News, July 16th, 2014
For this week’s Chopped Dinner Challenge, the chefs of Food Network Kitchen chose to feature the basket ingredient black cod. Instead of marinating this flaky fish in something a bit more traditional, like miso and honey, the chefs decided to go a more unconventional route by combining grape jelly, soy sauce and balsamic vinegar for a sweet, savory and fruity flavor that soaks into the fish’s buttery flesh in this Grape Jelly-Glazed Black Cod recipe. The best part about the mixture is its versatility: It does triple duty as a marinade and, once boiled down, as a glaze to brush on during broiling and to serve as a sauce tableside.
by Cameron Curtis in Drinks, Recipes, July 16th, 2014
It’s a movie cliche: The protagonist, depressed after being dumped by the boy she digs, berated by her boss and blown off by her best friend, sits in the gloomy kitchen half-light, taking a spoon directly to a pint of ice cream or scarfing down a sad-looking cupcake. She’s using sweet treats and highly refined carbs to scuttle the blues and boost her mood — possibly while wearing unflattering pajamas, watching bad TV, and trying to ignore concerned and/or skeptical looks from her cat.
The scene has become a Hollywood trope, in part, because we recognize in it our own impulse to turn to comfort foods to boost our spirits — along with our blood sugar — when life gets us down or stresses us out. But, NPR reports, the relationship between food and mood is likely more complex than that.
While you’re staying hydrated this summer with copious amounts of water to get you through sweltering days, try branching out at lunch or dinner with a beer or glass of wine. These pairings work particularly well with your favorite summer recipes for burgers, ribs and even dessert.