5 Unsung Sides of the Summer Peach — Summer Fest

by in In Season, July 31st, 2013

Rosemary-Mustard Pork with PeachesCan you believe it’s already August? With this sultry month come many lovely things — most importantly, the ripe, in-season peach. As we transition from the inaugural crates of summer strawberries, these golden kaleidoscopes of gold and red are so juicy they dribble down your chin. And with a velvet fuzziness on the outside and an ambrosial sweetness on the inside, peaches are deep summer’s most lusted-after loot.

Peak peaches deserve to be the highlight, the reason everyone’s at the table. That’s why FN Dish has assembled a list of the finest peach recipes. These unconventional dishes run the gamut and show us all the pretty peach is capable of — and, goodness, are they good.

1. Your mother wouldn’t be happy with us, but let’s start at dessert, the most iconic peach player of all. We all love Peach Cobbler, but unconventional desserts like Peaches and Cream Oatmeal Cookies, Caramel Peach Upside-Down Cake and Food Network Magazine’s Peach Cobbler Ice Cream Cake will raise eyebrows. Even something as simple as Food Network Magazine’s Hot Peaches and Cream can show the tender peach in all its glory.

More peach recipes from friends and family

Mentors’ Restaurant-Style Meals to Make at Home

by , July 31st, 2013

Chicken CacciatoreEven if you’re a frequent restaurant diner, there are surely times when you want to dig in to dinner in the comfort of your home, and on these nights, you shouldn’t have to settle for average, predictable dishes. You can indeed turn out restaurant-style meals — like the ones the finalists reinvented during last week’s Star Challenge — with quick, simple recipes. This week, Food Network Star mentors are sharing their can-do versions of a few of the meals the competitors made over at Phil Trani’s restaurant. Try Giada‘s, Bobby‘s and Alton‘s top-rated recipes for chicken cacciatore, salmon and steak to enjoy professional chef-quality plates in your own kitchen.

Rodney transformed the chicken cacciatore at Phil’s into a pie, but Giada’s Chicken Cacciatore (pictured above) is a tried-and-true classic that’s full of traditional flavor and texture. After quickly browning chicken breasts and thighs, Giada simmers them in a bold white wine-tomato sauce with sweet bell peppers, onions and briny capers until the meat is cooked and tender.

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No-Bake Desserts — Simple Scratch Cooking

by in Recipes, July 31st, 2013

Frozen Peanut Butter BitesI sometimes question my own sanity when I crank the oven to bake pies, cakes and cookies during the summer. When the temperatures reach record-breaking highs, though, as we happen to be experiencing here in New York City, even I come to my senses. That doesn’t mean I give up on cooking from scratch, or on sweets — life is too short to skip dessert.

Sliced fruit or berries macerated — chef-speak for marinated — along with sugar, are perfect paired with fresh whipped cream. Ice pops are an easy go-to summer dessert, too. I recently made watermelon ones reminiscent of Jolly Rancher candies. Cherry Slushies are another favorite of mine and require no chilling time. You simply puree cherry conserves with ice cubes in a blender. What are your favorite ways to stay cool and still indulge?

Try these no-bake recipes

Host-Turned-Competitor Ted Allen Joins the Battle — Chopped After Hours

by in Shows, July 30th, 2013


Although he’s overseen hundreds of rounds of Chopped, Ted had never before cooked in the kitchen, and he didn’t know the experiences of manipulating mystery ingredients, running through the pantry or competing against the clock firsthand. Until tonight, that is. In his first foray into battle against the Chopping Block, Ted went head-to-head-to-head with Marc and Maneet in an After Hours competition, while Chris filled his hosting shoes for the day. Ted and the judges watched three chef-competitors attempt a basket of crab legs, sweet vermouth, green asparagus and Mexican wedding cookies, before they, too, tried their hands at those ingredients with only 30 minutes on the clock.

Ted may have been the rookie contestant in the kitchen, but that didn’t stop him from tackling an ambitious dish of crab cakes, especially since the crab was frozen at the start of the battle. He quickly boiled it, making the meat easier to work with, before getting started on a vermouth vinaigrette. As is often the case among the chefs, he faced a potentially damning problem with just minutes left to cook, when his vinaigrette broke in the blender. Per the advice of peer and guest host Chris, however, Ted remade the mixture, and in the end, “it totally made the dish,” according to Chris.

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Diet 101: The Fast Diet

by , July 30th, 2013

cottage cheese

This diet became all the rage after it aired on the BBC during the 2012 London Olympics, and The Fast Diet book has become a best-seller. But is frequent fasting the healthiest way to lose weight, stay healthy and live longer?

Overview
The authors ...

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You Asked Food Network Stars

by in Food Network Magazine, July 30th, 2013

JulyAugust 2013 cover

Food Network stars answer your burning questions in the July/August issue of Food Network Magazine.

Sunny, what is the perfect rub for slow-roasted pork butt and ribs?
John R. Verdensky via Facebook

The butt, or shoulder, is my favorite thing to slow-roast. Pork accepts flavor really well, so it’s fun to tailor the seasoning blend to your meal. The easiest is my grandma’s recipe, which is just Old Bay, sweet paprika, garlic and onion powder. I also like pumpkin pie spice blends or curry blends with plenty of salt and pepper. For ribs, I’m a daughter of the Carolinas, so I lean toward vinegar in my sauce. Or try rubbing the ribs with a blend of chili powder, lime juice and honey.
—Sunny Anderson

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Spinach Salad with Sweet Shapes

by in Family, July 30th, 2013

Kid-Friendly Spinach SaladMy kids don’t like salad. In fact, every time they see lettuce, or fresh herbs for that matter, on anything, I hear the same thing from the pink booster seat section of the dining room: “Salad!? I don’t like salad!” But if you’re trying to get kids to eat (and at some point enjoy) fresh and healthy foods, it’s all about repetition — sometimes with a twist. I bought these Japanese vegetable cutters online for less than four bucks, and they’ve been worth their weight in gold. Here, simple carrots and cucumbers get a new look in seconds — and make this spinach salad suddenly appealing.

I’m no fool; I know a star-shaped carrot will get you only so far, but I’m just trying to get the kids engaged. Pique their interests. If it takes a heart or a star to pull off a spinach salad for the under-five set, I’m in.