by Dana Angelo White in Uncategorized, July 15th, 2012
by Maria Russo in Recipes, July 14th, 2012
Happy National Ice Cream Day! As a former scooper and life long ice cream-aholic, I consider myself somewhat of an aficionado. Even though my career is all about nutrition, I know there are many reasons to love this creamy cold confection.
by Katie Cavuto-Boyle in Uncategorized, July 14th, 2012
This summer, Food Network’s Grilling Central is packed with recipes for the entire family’s taste buds, boasting the best in burgers, dogs, chicken and more all season long. But with so many recipes, where do you start? Each Friday, FN Dish is giving you a complete menu that is stress-free, and the star of this weekend’s spread is a selection of sweet fruit cobblers.
Light, warm and oozing with fresh flavor, cobblers are like pie’s younger sibling — they boast a tender fruit center and buttery pastry topping, but they’re far quicker and easier to prepare, as they don’t depend on the rolling of finicky dough. In fact, most cobbler toppings are made by simply dropping a crumbly flour-butter mixture atop the filling. Though you can make cobblers with whatever fruit is your favorite, we’re particularly excited about summertime varieties that celebrate the best tastes of the season. Check out Food Network’s top five fruit cobblers below, each a winning addition to your weekend cookout menu.
5. Mixed Berry Cobbler – A bit of orange zest helps to brighten the flavors of the berries without adding an overly citrus taste.
4. Blueberry and Nectarine Cobbler – Food Network Kitchens mixes in a dash of instant tapioca to its filling to offset the juice of ripe berries and prevent a soggy dessert.
Get the top three recipes
by Maria Russo in Uncategorized, July 13th, 2012
For many people, coconuts conjure up an image of a tropical island vacation but this versatile fruit has far more benefits and applications than flavoring a piña coladas. Coconuts have been studied for their antimicrobial, antiviral and immune bo...
by Sara Levine in Recipes, July 13th, 2012
After nine weeks of Star Challenges, Producers’ Challenge face-offs, last-minute secret ingredients, celebrity chef appearances and Miami beach parties, the competition comes down to this Sunday’s penultimate episode. The top six Food Network St...
by Toby Amidor in Uncategorized, July 13th, 2012
This Saturday marks France’s answer to the Fourth of July, Bastille Day. If you can’t make it to Paris to catch the fireworks over the Seine, unleash your inner Francophile at home with a French-inspired feast. Some of our favorite classics — like cheesy onion soup and rich beef bourguignon — don’t exactly lend themselves to balmy July temperatures, but our Food Network stars have plenty of summer-appropriate recipes with French flair.
Ina Garten, who has an apartment in Paris, loves to put her own spin on the dishes she enjoys there, like this Zucchini Gratin from her Barefoot in Paris cookbook. Melissa d’Arabian, whose husband is French, creates lots of recipes inspired by France that always have her no-fuss, affordable touch. Bobby Flay trained at the French Culinary Institute in New York, so even though he’s the king of all-American burgers and anything grilled, many of his recipes are rooted in France.
Mix and match some of their French-inspired favorites
by Marisa McClellan in Recipes, July 13th, 2012
Don't fill up on chips at your next picnic.
Some barbecue foods are healthy while others can bust your waistline. We asked expert dietitians from around the country which barbecue and picnic foods they tell their clients to avoid.
by Sarah De Heer in Food Network Chef, Shows, July 12th, 2012
My mother hates barbecue sauce. She won’t touch it on ribs, chicken or burgers, and can’t bear even the faintest whiff of barbecue potato chips. Her dislike is actually a point of contention in my parents’ marriage, since my father adores the stuff and once even went so far as to invest in a friend’s sauce company.
Ever the peacemaker, I’ve spent my adulthood searching out ways to create tasty grilled chicken that makes my entire family happy (in recent years, I’ve also had to work my husband’s distaste for dark meat into the chicken equation). It has to be entirely unrelated to a traditional ‘cue sauce while still being flavorful enough to turn my dad’s head away from his beloved Mr. Brown’s.
To that end, I’ve made batches of yogurt-marinated chicken breasts, a mountain of teriyaki chicken legs and even whole birds bathed in olive oil, lemon juice and rosemary and cooked under a clean cast-iron skillet.
Always on the lookout for ways to keep our summer cookouts interesting, when I spotted Bobby Flay’s recipe for Red Chile Buttermilk Chicken, I had a feeling it would be another variation that could potentially please the hearts and minds of my many persnickety family members. He has you whisk a number of spices into four cups of buttermilk, pour it over a bunch of chicken pieces and then let it sit for a while in the fridge. Once on the grill, the chicken pieces are cooked indirectly until just cooked through. The finished chicken is intensely moist and tender, nicely flavorful and shockingly easy. Plan a cookout and make it your Weekender soon.
Before you marinate your chicken, read these tips
by Lauren Miyashiro in Community, July 12th, 2012
Melissa d’Arabian is returning this Sunday to Food Network with an all-new season of Ten Dollar Dinners, and her fans are in for a treat. We sat down with the queen of creative, budget-friendly eats to talk about the new season, her first guests and even a couple of little-known facts about herself.
What are you looking forward to the most with this new season?
MD: Ten Dollar Dinners has become sort of an accidental diary of my life. I prepare six months in advance for every season I tape and since I don’t see them until they air, they become a snapshot of my life.
This season was really inspired by my childhood — the time I spent in Tucson, Arizona and San Diego, California Since moving back to San Diego last year, I think it’s reawakened that part of my life. It’s a celebration of my childhood and the memories that were created around food. For example, this season I make homemade tortillas, arroz con pollo and empanadas, which we made all the time when I was growing up. There will always be a part of me on the plate this season.
I can honestly say this season was the most fun to shoot. Even though it was hard work, it was so gratifying.
Little-known facts about Melissa
by Maria Russo in Shows, July 12th, 2012
The Kitchn: Need a fast way to shuck corn? Use your microwave!
SF Weekly: Imagine on-demand ice cream, delivered to your house within 15 minutes. San Francisco gets the treatment this weekend.
The Salt: It sounds crazy, but a hot drink can actually cool you down in the summer heat.
Bon Appétit: McDonald’s Canada is all about transparency these days. This week, they show you how to make their infamous “secret sauce” at home.
The Independent: What makes for the best-tasting beef? Wine-drinking cows, says a French farmer.
Just when you thought The Great Food Truck Race couldn’t get any more intense — with host Tyler Florence’s notorious cross-country challenges and its on-the-go dynamics — the series unveils a brand-new element to celebrate its third season.
In the past the show featured teams that were well-established in the food truck community, each with a dedicated customer following and prominent food truck operators experienced in mobile food service. This season’s teams, however, are food truck rookies. Having never worked on or cooked for a food truck, the eight teams are in for a world of surprise as they come to realize just how difficult a business it can be. But what these teams lack in real-world experience they surely make up for in enthusiasm, passion and drive to make it to the finish line.
Read more about the new season