by Maria Russo in Shows, July 2nd, 2015
by Michelle Buffardi in News, Recipes, July 2nd, 2015
For years you’ve watched Giada De Laurentiis make her family’s tried-and-true Italian meals with the most-authentic recipes from where she was born. And now with her all-new series, Giada in Italy, you’ll be able to get an insider’s look at her home country for the ultimate summer vacation adventure.
Premiering Sunday, July 19 at 11a|10c, Giada in Italy will take Giada to Italia for 13 weeks of cooking with the freshest local Italian goods, embracing the beauty of the region, and celebrating with local family and friends. The first stop on the trip is Sorrento, a coastal town in Southern Italy, where Giada sets off to scour for seasonal ingredients, then heads home to put them to work in light, classically Italian dishes.
by Maria Russo in Food Network Chef, In Season, July 1st, 2015
The New York Times tweeted yesterday, “Add green peas to your guacamole. Trust us.” And everyone went berserk. Feelings ranged from rage and confusion to steadfast defense of the Times’ suggestion. President Obama didn’t buy it. Jeb Bush wouldn’t add peas to his guac either. Deb Perelman, Dan Pashman, Sam Sifton, Jean-Georges and Alex Stupak weighed in on the debate, mostly in support of the controversial guacamole mix-in. Where do you stand? Is it OK to put peas in guacamole? If not peas, what is OK to add to guac?
by Joseph Erdos in Shows, July 1st, 2015
The beauty of summertime eats and drinks is that it all comes down to simple, fresh fare, which just so happens to pair well with long days outside and the warm temperatures of the season. Recently FN Dish caught up with Alex Guarnaschelli at one such alfresco feast, where she was celebrating the launch of her partnership with Woodbridge by Robert Mondavi to create a line of cookout-ready wine-infused barbecue sauces (you can buy them here). From her picks for seasonal entertaining to the secret to make-ahead appetizers, she shared her top ideas for summertime cooking, plus dished on what she piles on top of her ultimate burger. Read on below to hear what she had to say in an exclusive interview.
What’s your favorite way to entertain during the summer?
Alex Guarnaschelli: For a barbecue or a cookout — from Memorial Day through Labor Day and maybe even into October — I’m really big into the outdoor stuff. Because chefs are always locked indoors, we really appreciate those spring and summer months. I like to go nuts, and I think the best way to do that is to prepare a lot of stuff in advance. I definitely load my fridge door with a few salad dressings, vinaigrettes, sauces, the Woodbridge Wine ‘Cue sauce. I might take that Woodbridge Wine ‘Cue sauce and take it in a direction — I’ll add a big dose of fresh ginger, put it on shrimp. I’ll take that barbecue sauce and I’ll add a huge hit of chili powder and I’ll put it on a pork shoulder. You know, I might just take the personality of it and pull it. Because it’s got that wine flavor, those tannins. It’s almost like a dry barbecue sauce, like in the good sense, like a dry wine. I think that having all that stuff done in advance, for me, is huge. So when you talk about how charming it is, the butterflies and the unicorns and the rainbows, for me, it’s great when I have company over and I’m outdoors and I’ve lit the little tiki lamps and the food is out and people are drinking and we’re laughing and I’m not going back in the kitchen.
by Maria Russo in Community, Shows, July 1st, 2015
On Food Network’s new series Burgers, Brew & ‘Que (Fridays at 10:30|9:30c), Iron Chef and All-Star Academy mentor Michael Symon takes viewers through his favorite cities, introducing us to his ultimate foodstuffs, i.e., burgers, barbecue and beer, among other meaty and nonmeaty things. However, it’s his love for meat that Michael is well known for — that’s no secret. But Michael reveals what he really eats seven days a week, which many people might find shocking.
FN Dish recently caught up with Michael at Hill Country Barbecue in New York City to chat about his show and his favorite topics — which, of course, center around barbecue. We also got into some possible cook-off smack talk regarding his friend Bobby Flay. Can Michael Symon Beat Bobby Flay?
Michael Reveals His Favorite Meat
by Maria Russo, July 1st, 2015
The beauty of nachos is that, unlike dishes that require a certain set of ingredients, there are no rules for creating the ultimate plate. Chips, cheese, maybe a meat and something creamy — that’s all that’s expected, and beyond that, it’s up to you to customize the platter however you see fit with whatever you happen to have on hand. On yesterday’s brand-new episode of Guilty Pleasures, Katie Lee showed off a wow-worthy platter of chorizo nachos, one so impressive that it’s sure to incite “table envy” from those dining near you.
Recently Food Network asked you to tell us about your best-ever nacho eats, and in true superfan fashion, you delivered in droves, with comments and photos of piled-high plates. Keep scrolling below to see FN Dish’s favorite selections.
by Amy Reiter in News, June 30th, 2015
Perhaps one of Food Network Star's most-divisive finalists in the history of the competition, Matthew Grunwald shocked the Selection Committee and fans alike when he strutted into Food Star Kitchen on Day One with not only a difficult-to-grasp POV o...
by Jackie Alpers in Holidays, June 30th, 2015
Gelato, that Italian dessert staple, is gaining U.S. fans, with sales hitting an estimated $214 million in 2014, an $11 million increase from 2009, and driving growth in the frozen dairy dessert market. But did you ever wonder what the difference is between ice cream and gelato — or if it’s just a matter of semantics and a higher price point?
In fact, gelato is really quite distinct from ice cream, NPR’s The Salt blog notes. Citing gelato expert and author Morgan Morano, writer Linda Poon sketches out a few key differences:
Creaminess: Gelato is creamier, smoother and silkier, as well as denser and more elastic and fluid, than American ice cream.
Ingredients: While both gelato and ice cream contain cream, milk and sugar, authentic gelato uses more milk and less cream than ice cream and generally doesn’t use egg yolks, which are a common ingredient in ice cream. Read more
by Foodlets in Family, Recipes, June 30th, 2015
Sprinkles elevate an everyday dessert like this simple chocolate mousse into something special. Glittery red cinnamon sugar and vanilla mini marshmallow bits add a kick of flavor, while the subtle color of these pretty blue jimmies comes from natural dyes. So sprinkle without abandon and make even everyday celebrations sparkle like it’s the 4th of July.
by Food Network Kitchen, June 30th, 2015
If you’re a gardener, or you’ve been to the grocery store and seen it on sale, you know the zucchini has officially arrived. We have a ton of the stuff popping up in our small garden beds every day, which means we’re eating a ton of the stuff every day. These are my favorite kid-tested zucchini recipes, offering enough variety to keep everyone eating the good stuff all summer long.
Zucchini Ribbon Pasta: Long tendrils of zucchini combined with tender fettuccine noodles are the base of Ellie Krieger’s lightened-up Italian meal (pictured above). But it’s the garlic, Parmesan cheese and fresh basil on top that make it truly mouthwatering.
The competition moved outdoors this week for a 4th of July cookout. And after the teams unexpectedly had their groceries swapped, we saw which contestants could really think on their feet. We loved that Michelle quickly decided to marinate her chicke...