by Joseph Erdos in Holidays, June 7th, 2013
by Marisa McClellan in Recipes, June 7th, 2013
If you’re thinking of buying another tie for your dad this Father’s Day, stop right now. Does he really need another one? Instead, go for a homemade gift. It’s the perfect present for a food-loving dad who will appreciate a jar of tangy barbecue sauce, a caramel sauce made with beer or even a box of chocolate-covered bacon that he won’t stop raving about. But to complete the gift, add on a store-bought item, like a set of beer glasses for testing out some different varieties or a smoking kit for the next time he’s barbecuing. He’ll love that you’ve set him up with everything he needs for enjoying his favorite pastime.
FN Dish has done the work for you and come up with 10 ideas that pair a homemade food gift with a purchased item to make the perfect themed gift package. Find ideas for the beer lover, the barbecue enthusiast, the coffee lover and more.
Get the Father’s Day gift guide
by Toby Amidor, June 7th, 2013
Most people I know put away their soup pots when summer rolls around. And while I understand the inclination (who wants to heat up their kitchen with a long-simmered thing when it’s 90 degrees F?), I am of the belief that soup is a four-season food.
In my mind, there’s no better way to make quick, easy work of all that garden and farmers’ market produce than with a simple soup. All spring I’ve been making pureed soups with peas, asparagus and sorrel, and I’m happily anticipating the coming glut of tomatoes, zucchini and eggplant.
Those three make a blissful soup when roasted, pureed with a little stock and seasoned with garlic, basil and grated Parmesan cheese. They can also be grilled, if you insist upon keeping the heat out of your kitchen.
I always take note when I spot a good soup for the spring and summer months (I shop for recipes the way other women hunt for shoes). Thanks to this habit of mine, when a giant head of escarole appeared in my first CSA share this weekend (along with parsley, tarragon and spring onions), I knew just where to turn: Rachael Ray’s Peas and Potato Soup With Tarragon Pesto.
Before you start cooking, read these tips
by Joseph Erdos in Shows, June 7th, 2013
It’s an all-out war! With grilling season here, which type of burger should you be tossing on the barbecue?
Ground turkey has a reputation for being a very lean meat, but that’s only the case if you choose ground turkey bre...
by Maria Russo, June 7th, 2013
This weekend on Food Network, spend your day picnicking with Ree, going on a staycation with Trisha or kiddie camping with Jamie Deen. And learn something new: Giada delves into the best ways to cook and bake with apples and Guy teaches his son how to smoke chicken. Then visit Chicago’s Southside with Jeff Mauro to discover an ultimate sandwich recipe. Hang around on Sunday evening for a cupcake party with Fran Drescher and tune in for a burger bash on Food Network Star. Plus, watch Robert Irvine help a man find his way who is completely lost running his first restaurant.
Read about the shows
by Sarah De Heer in Drinks, Entertaining, June 6th, 2013
With only 11 weeks of competition between their premiere performances and the finale, Food Network Star hopefuls have the narrowest of windows to leave a lasting impression on the Selection Committee. It’s up to them to find their culinary hooks quickly, sharpen their kitchen skills and ultimately convince the mentors of their staying power on the network. With Daniela’s early departure last week, the contestants learned that most will not enjoy the time they need to prove their progress, and come Sunday, their star potential will be tested in a new way during live demonstrations at a Burger Bash-inspired event.
Check out the sneak-peek photo above from this weekend’s episode: Alton’s delivering what appears to be a not-so-gentle remark to the competitors during evaluation. Do you think he’s speaking to the entire group, or is he singling out one finalist who’s especially struggling? After just two weeks of competition, should the mentors demand progress, or should they understand the time it takes to learn and improve? How long is too long to wait for a finalist to demonstrate growth, on the plate, on camera and on stage?
Before you tune in this Sunday at 9pm/8c to find out what Alton’s saying, we’re challenging you, Star fans, to write your best captions (tastefully appropriate, please) for this evaluation moment in the comments below.
by Maria Russo in Shows, June 6th, 2013
Popsicles: They’re nostalgic treats that put a smile on any kids face and while adults can enjoy them, too, it’s just not the same. This summer, Food Network Kitchens is changing that with a recipe that brings the two best parts of summer together: cocktails and ice pops. Learn how to make these tasty, spirited and eye-catching Bourbon Pops — serve them to adults at your next barbecue and watch their eyes light up just like the good ol’ days.
Find out what you’ll need to create these cold treats by clicking the play button above.
by Melissa d'Arabian in Food Network Chef, June 6th, 2013
Tyler Florence is on a mission this summer to shine a light on one area of the restaurant industry that’s rarely the focus of inspired eats: shopping mall food courts. In his brand-new series, Food Court Wars, Tyler judges teams of budding entrepreneurs with focused food points of view as they face off in malls across the country for the chance to open their dream eatery.
With Tyler — a longtime professional chef and restaurant owner — at the helm, it won’t be enough for the teams to turn out quick-service meals. These groups of spouses and friends must demonstrate their management skills and business-minded expertise, plus their abilities to offer the highest-quality food, if they want to earn their own business and run it rent-free for an entire year. Each week, they’ll battle in challenges that test their original marketing ideas, purchasing know-how and basic food preparation skills before the most-profitable team can claim the win.
by Toby Amidor, June 6th, 2013
Today is my wedding anniversary. It all started with my 4-Step Chicken Piccata, the first dish I ever cooked for Philippe (I made it with veal and served it on a bed of sauteed spinach). And it culminated in a crusty paella, a d’Arabian family tradition, served alfresco on a June evening a couple of years later to about a hundred of our friends and family who had traveled to our wedding in the village where Philippe grew up.
Since we had so many tourists visiting from as far as Hawaii, our wedding stretched into a two-week vacation, filled with meals, toasts and sightseeing that started in Paris and made its way south to Aix-en-Provence. By the time our actual wedding arrived, it seemed as though our guests had become a community, connected by something more than just being on our short list of special people in our lives. One of my favorite snapshots caught by a guest is of my (American) stepmother talking animatedly with Philippe’s (French) grandfather, both heads are thrown back in laughter, totally understanding one another, even though neither spoke a word of the other’s language.
Our wedding incorporated both of our cultures: We recited our vows in French and English, and we had a classic tiered American wedding cake as well as a French croquembouche (an impressively tall cone of cream puffs held together by spun caramelized sugar). We were married by a priest and a pastor in small stone church at the top of a hill, surrounded by the people who matter most to us. The whole experience is etched in my heart as the just-right start to my life as a d’Arabian.
by Maria Russo in Recipes, June 6th, 2013
Need a few new ideas for picnic side dishes? Here are 20 mouthwatering salads you can easily tote along for your next outdoor shindig.
Packing Your Salad
Be sure to pack your salad safely to avoid potential illness. If you’re heading on a long...
Along with hot dogs, burgers and potato salad, tender, juicy barbecued ribs are a cookout classic and ideal for relaxed, casual entertaining. Whether you like pork ribs or beef, a thick coating of saucy glaze or a simple dry rub, there’s a rib recipe to please every palate, and Food Network’s top-five picks below are five-star favorites that won’t disappoint. Check out these top-rated barbecued ribs from Sandra, the Neelys, Alton and more Food Network chefs to find out how to make their no-fail recipes at home.
5. Seattle BBQ Beef Ribs — Before grilling the ribs with a tangy topping of store-bought barbecue sauce and molasses, Sandra precooks them by boiling the rack in a mixture of vegetable broth and apple juice, ensuring that the meat turns out moist and is ready to eat in a flash.
4. Sweet Cola Ribs — The Neelys say, “The smoke and indirect heat leave you with deliciously tender ribs while the cola packs a punch of unexpected sweetness.” The key to making their recipe is not adding the cola glaze until the end of cooking, so as not to burn the sugars.
Get the top three recipes