Pasta salads may appear harmless or even good for you, but large portions of pasta, heavy dressings and high fat add-ins can ruin this picnic staple. Fresh ingredients, lots of vegetables, and a little portion control can make all the difference ...
We all have our favorite kitchen gadgets and tools. I was interested to see what tools nutrition experts favor so I polled some of the top experts from around the country; it was interesting to hear what they considered to be their most prized kitch...
Forget fried onion rings and fire up your oven to make better-for-you, crispy baked onion rings instead. These Vidalia onion rings tossed with a combination of paprika, ground almonds, corn cereal and ground flax seeds before being baked to crispy p...
Traditional sangria should truly sit overnight in your fridge. You want the fruit to marry with and soak up the wine and other liquors you’ve added to your mixture. If you’re planning to make a batch for a summer party, you’ll probably remember to make it in advance. But what if you’re craving a glass right now?
Infused sangria is only minutes away. Click play on the video above to watch Cliff from Food Network Kitchens use a gadget probably stuck in the back of your kitchen drawer — the wine saver — to hack the time used to make this cocktail down to less than 10 minutes.
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 this weekend’s spread features fresh seafood.
With hardly any cleanup involved and far less chance of a lingering fish scent in your kitchen, grilling seafood outdoors is a fast, simple way to add a new level of flavor to your favorite dishes. The key to successfully grilling seafood is working with fish and shellfish that hold up well to high heat, like meaty salmon and swordfish, as they’re hefty enough to withstand the flames without falling apart. If you’re new to grilling fish, start with Ina’s Asian Grilled Salmon (pictured above), a top-rated classic that is ready to eat in fewer than 35 minutes. She first marinates the fish in a bold mixture of mustard, soy sauce and garlic, then quickly grills it over charcoal to turn out flaky results. Perhaps the best part of Ina’s go-to dinner is its flexibility; the salmon can be enjoyed when it’s still warm from the grill or later, either at room temperature or chilled from the refrigerator.
On Food Network’s new series, Food Court Wars, two teams of aspiring food entrepreneurs face-off for a chance to win their own food court restaurant entirely rent-free for one year. On each episode, the teams have an opportunity to open a brand-new eatery in their local mall, test their concept, market their brand and run the outlet for a full day for hungry shoppers. The team whose restaurant makes the most profit wins the space. Host Tyler Florence helps the teams through their challenges, offering up his advice on how to make their concept a success. FN Dish recently caught up with Tyler to chat about the new show.
Catch the season premiere of Food Court Wars on Sunday, July 7 at 10pm/9c to see who wins their dream prize.
What do you think makes mall food courts so appealing or unappealing? Do you think they’re due for an update?
TF: I don’t want anybody to think I have some grandiose opinion about food courts and what they serve. I see it just like everybody sees it — it needs to be fixed — and that’s why I love the show. What we did with The Great Food Truck Race is we actually spawned an entire new genre of restaurants. I’m not saying we invented food trucks, but we created two epic fires in the country. We’ve shown it’s doable. We’ve shown there’s a new restaurant business model that can be profitable. Young, independent entrepreneurs are adding such a new level of colorful diversity in restaurants — coast to coast, from Miami to Alaska — with wonderful mobile restaurant operations, and they’re doing it at a very, very high level. It’s so impressive to watch.
On Saturday morning, Ree prepares a summery menu to celebrate the end of the school year. Then Trisha cooks a movie-inspired menu with her sister and friend. On Barefoot Contessa, Ina visits Brooklyn to learn the secrets of making grits and baguettes and samples some cheeses before heading home to cook for Jeffrey. And on Giada at Home, Giada helps plant a garden for an elementary school and prepares a picnic menu for the kids.
Then on Sunday morning, Jamie’s throwing a picnic on the beach. Guy is having his family over for a panini party. Inspired by the Italian grill, Bobby makes a refreshing summer barbecue menu.
Come back later for an evening of competition, first with an episode of Cupcake Wars featuring the Blue Man Group. On Food Network Star, the remaining finalists must practice their pitches and present in front of a panel of executives. Then tune in for the premiere of Food Network’s newest competition show, Food Court Wars, hosted by Tyler Florence.