There’s More to Melon — Summer Fest

by in In Season, August 22nd, 2012

fish tacos with watermelon salsa
We’re teaming up with food and garden bloggers and our friends at HGTV Gardens to host Summer Fest 2012, a season-long garden party. In coming weeks, we’ll feature favorite garden-to-table recipes and tips to help you enjoy the bounty, whether you’re harvesting your own goodies or buying them fresh from the market. Today we’re exploring melons.

Picture this: You’re strolling through the produce section and the melon selection is juicier than ever. They’re so sweet and juicy, in fact, that they deserve a little more than a simple slice.

As you know, “melon” is an umbrella term, bringing to mind all of our thick-skinned, juicy-on-the-inside favorites, be it watermelon, cantaloupe or honeydew. Of course, nibbling unadulterated watermelon to the rind, wrapping cantaloupe in prosciutto and balling honeydew into a summer fruit salad are tried and true, but keep in mind that there’s more to melon at this time of year. Go for preparations that are entirely unexpected.

If you plan on growing your own melons, be sure to check out HGTV Gardens for great tips like watering your melons well in the beginning of the plants’ life, but backing off to minimal watering after the majority of the fruit is set. It’ll produce a sweeter meat in your melons.

Get more melon recipes from family and friends

What’s the Difference: Crostini vs. Bruschetta

by in How-to, August 22nd, 2012

crostini vs bruschettaCrostini: Meaning “little toasts” in Italian, crostini are small, thin slices of toasted bread, which are usually brushed with olive oil. The word also describes canapés consisting of small slices of toast with a savory topping such as cheese, shrimp, pâté or anchovies. Sometimes crostini refers to the equivalent of a crouton used for soups or salads.

 

Bruschetta: From the Italian bruscare meaning “to roast over coals,” this traditional garlic bread is made by rubbing slices of toasted bread with garlic cloves, then drizzling the bread with extra-virgin olive oil. The bread is salted and peppered, then heated and served warm.

Get popular crostini and bruschetta recipes

Three Ways to Use: Potato Chips

by in Food Network Magazine, August 21st, 2012

potato chip crusted pork
Each month, Food Network Magazine puts chefs from Food Network Kitchens to the test: Create three recipes that put a new spin on a pantry staple like mixed nuts or hummus.

Potato chips are a must-have at summer barbecues. Follow the lead of Claudia Sidoti, Jay Brooks and Bob Hoebee as they give this supporting side the star treatment it deserves.

Recipe: Potato-Crusted Pork Chops With Pesto Sauce (pictured above)
Jay says: “Chips work great as a crust. They’re already salty and crispy — they just need to be crumbled.”

Vote for your favorite

$24 in 24: The Sandwich King, Jeff Mauro, Has a Brand-New Show

by in Food Network Chef, Shows, August 21st, 2012

jeff mauro 24 in 24
Sandwich King Jeff Mauro joins the Food Network prime-time lineup this fall with a new half-hour series called $24 in 24, where Jeff discovers the best cheap local eats in cities across America. Each week, he’ll hit a new locale with a budget of just $24 to find the tastiest breakfast, lunch and dinner in town.

From unexpected mom and pop shops to globally inspired spots, Jeff’s coast-to-coast journey proves great food doesn’t have to break the bank. But can you really find good food for just $24? You absolutely can: “The beauty of this great country is that you can always find plenty of great food for a great price. There are so many interesting and affordable unearthed joints strewn about the ethnic enclaves that are so common in even the smallest of American cities,” Jeff added. He continued to say that showcasing great, family-run establishments that haven’t had much publicity and celebrating their food is one of his favorite things about this new show. “That, and watching myself eat on camera, which is always ultra-sexy!”

Jeff hits Boston, Chicago, Cleveland, Los Angeles, Minneapolis, New York City and Philadelphia in the first season of $24 in 24, which premieres Monday, September 24, at 10:30pm ET/PT.

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10 Antioxidant-Rich Foods

by in Uncategorized, August 21st, 2012

raspberries
When visiting your local farmers’ market, you’re not only picking up deliciously seasonal produce, you’re also bringing home a wide array of antioxidants that can help protect your body. Here are 10 foods that should be on your shopping list.

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White House Snack Attack

by in Family, Food Network Magazine, August 21st, 2012

chocolate drizzled pretzelsSam Kass, a White House chef and Michelle Obama’s adviser for her Let’s Move! program, says that the White House is always stocked with fruit in case Sasha or Malia needs a bite. But Sam knows that kids don’t always come home from school begging fora healthy snack, so he offered up these smart swaps for some favorite after-school treats.

Instead of a candy bar, drizzle chocolate on pretzels or apples (pictured left).

Chop 1/2 pound dark chocolate. Microwave three quarters of the chocolate in 30-second intervals, stirring, until mostly melted. Stir in the remaining chocolate until smooth. Drizzle over mini pretzels or apple slices and let harden.

“There is no substitution for chocolate!” Sam says. “The key is moderation.”

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Robert Irvine’s Top 5 Most-Memorable Restaurant Impossible Episodes

by in Food Network Chef, Shows, August 20th, 2012

robert irvine ac wine and food festival
In honor of the 50th episode of Restaurant: Impossible, “Behind the Impossible,” Robert Irvine sat down with us at the Atlantic City Food and Wine Festival at Caesars Hotel & Casino (where he spent time as their culinary director at the beginning of his career) to share some of his most memorable moments from past seasons. While he did have a party in Philadelphia to celebrate the milestone, he’s already filming future episodes saying, “it’s 50 and then we keep on going.”

1. At The Main Dish in Meridianville, Ala., Robert turned a sad and neglected restaurant into a comfortable, sophisticated eatery, and gave a new lease on life for Lynn and Ken Tverberg. Check out how the restaurant is doing now in our Restaurant Revisited.

Get Robert’s top four moments

Meatless Monday for Meat Eaters

by in Recipes, August 20th, 2012


The goal of Meatless Monday is simple: Inspire one day of meat-free eating each week for the sake of our health and that of the planet. The point is not to convert happy meat eaters into the most die-hard vegans, but rather to make even the staunchest steak lovers occasionally think twice before passing up a salad or scoop of vegetables in favor of meaty alternatives.

That said, we know how difficult — not to mention downright boring — it can be to fill up on a plate of veggies alone. So this week we’ve rounded up three of Food Network Magazine’s heartiest, most flavor-packed vegetarian recipes to please even the most demanding of meat eaters.

One of the easiest meatless meals to make, pasta not only feeds a crowd but can be tweaked to your family’s tastes and needs. Pictured above is Cavatelli With Tomato Sauce and Ricotta, a dressed-up version of typical noodles with sauce that can be made in just 30 minutes. Cavatelli isn’t your average pasta; it’s thicker, since it’s often made with cheese, so it’s naturally more filling than traditional spaghetti or penne noodles. Here it’s tossed with a simple but robust tomato sauce, laced with garlic and red pepper flakes for a touch of heat. Before serving, top each bowl with a spoonful of creamy ricotta cheese.

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Under the Crust Says Goodbye — The Great Food Truck Race

by in Shows, August 19th, 2012

under the crust

The third season of The Great Food Truck Race hit the road tonight in Los Angeles with eight new teams — and not one of the teams had ever worked, cooked or driven in a food truck up until this point. With a grand prize of $50,000 on the line and the chance to keep their truck, each team will try to pull out all their tricks to stay in the game, but ultimately, one truck must go each week. Every Sunday night, FN Dish will bring you exclusive exit interviews with the latest Food Truck contestants to get the boot.

This week, Under the Crust seemed to face one challenge after another with their equipment, not to mention choosing poor locations and the basics of just getting to know their truck for the first time — and unfortunately, Hannah, Sheri and Gary had to give the keys of their truck back to Tyler.

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