by Maria Russo, July 24th, 2013
by Joseph Erdos in Shows, July 23rd, 2013
When it comes to cooking in the Food Star Kitchen, mediocrity will never suffice. Week after week, Star finalists must turn out camera-worthy meals that are both deliciously inspired and intelligently presented. But just because mentors demand excellence on the plate doesn’t mean the rivals have to concoct complicated dishes that take hours to prepare; easy-to-make, quick-cooking offerings are also acceptable, and the finalists proved that with their preparations of classic pasta dishes duringlast week’s episode.
Damaris‘, Stacey‘s and Nikki‘s pastas were among the simplest prepared during the Mentor Challenge, so much so that you can make them easily in your home kitchen. Nikki’s Fire Island Burst Tomato Pasta with Lemon Herbed Goat Cheese Balls is a family-friendly plate that puts seasonal cherry tomatoes to work. Nikki starts by sauteing the tomatoes with garlic until they’re soft and sweet, then she tosses the sauce with linguini and tops it with a sprinkle of fragrant basil and mint. For an indulgent finish, she studs each plate with a few goat cheese balls, which she’s rolled with bright lemon zest and fragrant basil, mint, rosemary and thyme.
by Food Network Kitchen in Food Network Magazine, July 23rd, 2013
If you’ve ever dreamed of having your very own custom-made barbecue, but didn’t know where to get one, you’re in luck, because there’s one man who’s the expert. Bubba, Texas-born but Philadelphia-based, builds custom, made-to-order grills — there’s almost no grill he can’t create. Check him out on Food Network’s new series Bubba-Q
, which premieres Monday, August 19 at 10:30pm.
As a genuine Texas pit master with more than 40 years of barbecue experience, Bubba knows what he’s doing. When he’s not building custom smokers and grills, he runs a catering outfit and cooks for weekly hoedowns at the Hedger House Bar and Grill. But even the best ‘cue master can’t do it all by himself. Bubba has help from his family and friends, characters who all bring their own specialties to the table.
Meet Bubba and His Cast of Characters
by Robin Miller, July 23rd, 2013
Foil packets make great braising vessels for the grill. We formed this oversize foil bowl to hold the beer-braised potatoes and shrimp (pictured above).
1. Stack 2 large sheets of heavy-duty foil. Place the solid ingredients in the center.
by Dana Angelo White, July 23rd, 2013
Mahi mahi is a sensational white-fleshed fish with great flavor and hearty texture, making it ideal for this healthy take on fish tacos. The seasoning in this dish is a Tex-Mex-inspired blend of chili powder, cumin, marjoram, thyme, onion and garlic&...
by Sarah De Heer, July 23rd, 2013
I used to be totally against anything related to a hot dog. Two kids later, I find myself turning to them as a viable option for the occasional backyard barbecue or last-minute weeknight dinner. Part of the reason I changed my mind was because of he...
by Jennifer Perillo in How-to, July 23rd, 2013
Every Sunday, Bobby, Giada and Alton take on the difficult task of eliminating one finalist in the quest to help guide fans to vote for Food Network’s next sensation. And this is no easy task. Check back here every week to read Star Talk’s exclusive exit interview with the latest Star hopeful to leave Food Star Kitchen.
If you missed the show and recorded it, don’t read any further — Star Talk is about to chat with the latest finalist to go home.
by FN Dish Editor in News, July 22nd, 2013
Some of my must-have travel items include three types of flour, two types of sugar and a collection of ground spices. Not your average vacation packing list, I know, but essential for me when hunkering down at the beach for two weeks. As my Instagram feed filled with photos of sugo, breakfast bread puddings and homemade pies, someone commented “don’t forget you’re on vacation.” But here’s the catch: I love cooking, and it never feels like a chore or something I want to take an extended break from doing.
My life as a recipe developer is driven by two goals. First and foremost is flavor, but a close second is creating recipes with easy techniques, so that people can see just how enjoyable cooking can be. Vacation inspires a lot of creativity in the kitchen, too. I found myself surrounded with super-sweet berries out on the North Fork of Long Island, and suddenly my mind was filled with thoughts of homemade pie. My go-to recipe is made using a food processor, as well as cornmeal and vinegar — three things I didn’t have at the house I was renting. Necessity being the mother of invention, I gave some more thought to my original recipe.
Keep reading for the recipe
by Andrea Albin in Food Network Magazine, July 22nd, 2013
The anticipation of the arrival of the Royal Baby has finally ended and the Duchess and Duke have welcomed a baby boy into the world. To celebrate this special occasion, Cooking Channel staffers put together celebratory meals the new mom and dad can enjoy once they’ve returned home from the hospital. From bangers and mash to a traditional pudding, try one these recipes tonight.
Get Devour’s British-inspired menu now by clicking here.
by Maria Russo in Recipes, July 22nd, 2013
No one seems to agree on the most important ingredient in a BLT, although we all know it’s not the lettuce. I asked around the kitchen and the results were 50/50: half said the star of the sandwich is the bacon, the other half said tomato.
Luckily, our BLT story in Food Network Magazine‘s July/August issue has something for everyone — bacon lovers, tomato lovers and even a little something for you lettuce-loving outliers. The different types of bacon and bacon seasonings are all great, but as an avid tomato lover, I particularly like the ways the recipe developers handled the tomatoes in their dishes. Whether fresh, oven-dried, made into a salsa or broiled, each style of tomato balanced the other components in the dish perfectly.
Tomato season is officially upon us, and while recipes for marinara sauce, salsa and BLTs offer easy ways to put these fresh beauties to work, there’s one tomato-focused dish that’s perhaps as quintessentially reminiscent of summertime as is a juicy, ripe tomato itself: gazpacho. Traditionally served cold, gazpacho celebrates the best tomatoes’ natural sweetness, and when rounded out with peppers, garlic and spices, delivers a simple but satisfying soup.
In its recipe for Charred Tomato Gazpacho, Food Network Magazine puts a smoky twist on the classic dish by starting with grilled tomatoes and finishing the dish with toasted cumin- and coriander-scented olive oil. Once the tomatoes are blistered, blend them in two parts with garlic, vinegar and a pinch of sugar to create a smooth puree, and chill the mixture for at least a few hours. The secret to this bowl’s creamy-looking texture is the addition of water-soaked bread; by adding these cubes to the blender, the gazpacho takes on a thick texture and becomes instantly heftier. Top each bowl with chopped cucumbers and bell peppers for a crunchy bite, then drizzle with the olive oil for an extra-special finish.