by Cameron Curtis in Recipes, June 19th, 2014
by Nikhita Mahtani in Recipes, Shows, June 18th, 2014
If your recipe calls for a fancy ingredient, don’t skip the recipe, simply swap the costly item for another less expensive alternative. Our supermarket expert Nicole Cherie Jones chatted with Beth Moncel, author of Budget Bytes, Gabi Moskowitz of brokeassgourmet.com, Carrie Robinson of thefrugalfoodiemama.com and Amy McCoy, author of Poor Girl Gourmet, to find out how you can save hundreds of dollars at the grocery store and still nail recipes that call for pricey ingredients.
1. Porcini Mushrooms
Porcini mushrooms are pricey at $5 to $8 per ounce, and they’re also elusive. Save up to 95 percent with baby bella (cremini) mushrooms that register at only 38 cents per ounce.
by Joseph Erdos in Shows, June 18th, 2014
For this week’s Chopped Dinner Challenge, the chefs of Food Network Kitchen chose to feature the basket ingredient squid. While squid is traditionally deep-fried in breadcrumbs to lock in its natural flavor, this stir-fried version makes use of sweet and tangy ingredients like soy sauce, molasses, lime and ginger to bump up the flavor. Served over chilled rice noodles, this take is a refreshing departure from the heavier classic, making it a cooling retreat for summer dining. Read more
by Toby Amidor, June 18th, 2014
This month Food Network is airing the 20th season of Chopped. To mark this momentous occasion, FN Dish is giving viewers the chance to see what the show looked like in its very first taped episode. Over the years the set has been updated and the basket ingredients have definitely gotten much more varied, but what hasn’t changed is the format of the show — a testament to its success.
by Sarah De Heer, June 18th, 2014
As blood pressure and health care costs for chronic disease continue to rise, the Food and Drug Administration is preparing to issue new guidelines on sodium. Americans currently take in about 3,400 milligrams (or 1½ teaspoons) of salt each day, a ...
by Andrea Strong, June 18th, 2014
This week the Star Salvation finalists must put signature spins on childhood snacks before presenting them to the judges (in just 25 minutes). Here’s the kicker: In addition to regular judges Geoffrey and Damaris, Star Salvation added one child who knows all about food competitions. Brandon Scawthorn, the winner of Rachael vs. Guy: Kids Cook-Off, is no stranger to the network, and he’s an ace at Web series, hosting his own, called Cooking in the Fast Lane. This challenge was an easy task for him: “For me growing up, crepes was one of my favorites,” Brandon says of his go-to snack.
Star Talk caught up with Brandon on the set of Star Salvation to talk about his experience. Read below for his interview and click play on the video below to watch his episode.
Star Talk: What was it like being a part of Star Salvation?
Brandon Scawthorn: This is so exciting. First I won Rachael vs. Guy: Kids Cook-Off, now I’m here as a judge — it’s just amazing.
by Maria Russo in Recipes, June 18th, 2014
If you were to take a little bit of Cheryl Strayed’s memoir Wild, cross it with some of Elizabeth Gilbert’s Eat Pray Love, and set the story in the fields and parks of New York City, you’d come up with Eating Wildly: Foraging for L...
by Amy Reiter in News, June 17th, 2014
From grilling and roasting zucchini to mixing it in pastas and cold salads, there’s no shortage of ways to use up this seasonal classic, but perhaps the easiest among them is baking zucchini in a sweet bread. The beauty of zucchini bread is that once you bake a single loaf, the results double as breakfasts and desserts for days to come. Unlike banana bread, which requires overly ripe bananas, zucchini bread can be made with the produce at any stage, so it’s a go-to pick if you’re facing a surplus from a garden or a sale at the grocery store. Read on below to find Food Network’s top-five recipes for zucchini bread, and get a mix of creative and traditional picks.
5. Gluten-Free Zucchini Bread — You don’t have to be gluten-intolerant to enjoy this sweet loaf, laced with a trio of warm spices as well as a duo of olive oil and Greek yogurt for moisture.
4. Zucchini and Apple Bread — Made with crunchy walnuts for added texture, this easy-to-do recipe yields two loaves, making it a favorite for potlucks and bake sales.
by Guest Blogger in Entertaining, June 17th, 2014
There are those who swear by street eats and those who avoid them at all costs. Fans of food trucks and carts may point to the entrepreneurial looseness, the homespun mobility and the availability of exotic international flavors in unexpected places as part of their appeal, while those who eschew them may list those same qualities as reasons for passing them by and getting grub at regular restaurants instead.
But whether you love street food or not, you may find yourself wondering, on occasion, just how safe and sanitary it is. A recent study conducted by the Institute for Justice, a Virginia-based libertarian advocacy organization and law firm, may allay some concern.
The group reviewed 263,395 food-safety inspection reports from seven United States cities in which mobile food sellers are held to the same health and inspection regulations as regular restaurants. And the group determined that in each of those cities — Boston, Las Vegas, Los Angeles, Louisville, Miami, Seattle and Washington, D.C. — the health and safety records of the food trucks and carts were as good or better than those of brick-and-mortar restaurants.
by Rupa Bhattacharya in In Season, June 17th, 2014
by Camille Styles (photos by Nicole Mlakar)
Summer’s in the air! And for many of us, that means the kids are home to stay. If you’re in the market for outdoor, kid-friendly activities that don’t require a car ride, look no further than your own front yard. Setting up a lemonade stand is a creative way to keep little ones entertained during the dog days of summer, and provides a perfect way to educate them on the basics of cooking, team -work and handling money. These quick and easy tips will show you how to make your lemonade stand the talk of the neighborhood this year.
What do you really need on hand for quick, easy summer dinners? Here’s our go-to list — it’s a combo of veggies that turn into meals in a snap, seasonings that make everything a little more summery, and starches that help round out whatever you’ve got on hand (ideally without heating up the house too much).