by Lauren Miyashiro in In Season, Recipes, May 14th, 2013
by FN Dish Editor in Food Network Chef, Shows, May 13th, 2013
Although I try a variety of recipes and techniques, my baking repertoire is largely reflective of my unyielding craving for chocolate. I appreciate most types of desserts, but my search for the best chocolate chip cookie and most fudgy brownie tends to dominate my kitchen agenda. Come spring, however, my sweet tooth changes. Instead of dreaming of all things cocoa, I find myself wanting desserts like Rhubarb Pie, Lemon Bars and Strawberry Shortcake.
You can’t go wrong with Strawberry Shortcake. Ruby red strawberries, fluffy whipped cream and straight-from-the-oven cream biscuits are stacked together to create the ultimate springtime treat. Even if you don’t consider yourself a baker, this recipe is a breeze. Effort and time required for measuring and mixing is minimal.
While my friends will never turn down a fresh batch of chocolate chip cookies, I’m pretty sure this sweet and tart dessert came as a pleasant surprise. There’s a reason strawberry shortcake is so popular at parties and special occasions: It’s downright tasty. But really, any day is a good day for this homey dessert. All you need is good company and you’ve got yourself a reason to head to the store for strawberries.
by Food Network Magazine in Contests, Food Network Magazine, May 13th, 2013
On tonight’s all-new episode of Diners, Drive-Ins and Dives (10pm/9c), Guy’s digging in to dishes that Mama would make if she had a wild imagination. In Philadelphia a very special guest hits the kitchen with Guy for fried PB&Js, and in Phoenix there’s a farm-to-table spot dishing out dynamite pork sammies and cooking everything from pizzas to pancakes to meatballs in its wood-fired oven.
Before you tune in to tonight’s premiere, don’t miss Guy in a marathon of some of your favorite Triple D episodes. He’ll be stopping by hometown favorites, like in Chatham, N.J., where an Italian joint is baking up fried chicken, arancini balls and the decadent sacred swine sandwich. In Burbank, Calif., join Guy as he visits a family-owned chili-serving spot with a name dating back a century. And in Toronto he’ll stop by a smokehouse kicking burgers and turning a traditional BLT on its head.
Take the trip with him starting at 6pm/5c — follow along and bookmark the restaurants as he goes, and try your hand at the recipes.
by Maria Russo in Recipes, May 13th, 2013
Prove it! Enter Food Network’s Biggest Fan Contest and you could win the chance to hang out with your favorite stars at the 2013 New York City Wine & Food Festival. You and a guest will fly roundtrip on United Airlines and stay at the Hudson Hotel in the heart of New York City. You’ll also receive a $1,000 FoodNetworkStore.com gift card. Tell us in 150 words or less why you’re Food Network’s biggest fan, then upload one to two photos displaying your devotion to Food Network. Enter here by June 24, 2013.
(Photograph from New York City Wine & Food Festival)
by Jason Machowsky, May 13th, 2013
If you’ve ever been to New York City, then you know there is no shortage of delis and markets in the city, at least some version of them studding seemingly every street corner in Manhattan. Along with ready-to-go products like bags of chips, boxes of cereal and bottles of soda, a now-signature sight at many of these stores is a bountiful salad bar, one that’s a far cry from the spreads of tepid romaine and vegetables from the past.
While visiting New York, the Pioneer Woman and her daughter grabbed lunch from one of these salad bars, known for a wide array of crisp greens, fresh produce, quality cheeses, nuts and dressings. After picking out their favorite mix-ins, they watched as the ingredients were quickly tossed, then hand-chopped into a wholesome meal. Ree’s daughter Alex was so inspired by the salad she ordered there that when Ree returned to their Oklahoma ranch, she re-created the experience for her daughter at home.
Video: Watch Ree make the salad
by Robin Miller, May 13th, 2013
A common tip for eating healthier is to take cooking into your own hands. In theory it sounds good: when you control the ingredients, you control the nutrients and calories. Less butter and salt, more veggies and spices, etc. But when push comes to ...
by Food Network Magazine in Food Network Magazine, May 13th, 2013
Most people love coconut-crusted chicken, fish and shellfish. Problem is, most coconut-crusted dishes contain lots of fat from heavy egg-based batters and pan-frying or deep-frying in lots of oil. That’s a shame because coconut “meatR...
by Maria Russo in Shows, May 12th, 2013
Some Maryland residents aren’t thrilled about the recent proposal of soft-shell crab, instead of crab cakes, as the official state sandwich. But Sen. Richard F. Colburn, the Eastern Shore Republican who introduced the bill, defends the decision: “The meat in some ‘Maryland crab cake sandwiches’ comes from as far away as Thailand,” he says. Soft-shell crab, meanwhile, has a short shelf life, so it’s more likely to be sourced locally. If it passes, the bill won’t go into effect until Oct. 1, about a month after soft-shell crab season ends. “As much as I may like to, I can’t justify this as an emergency bill,” Colburn says.
(Photograph by Kang Kim)
by FN Dish Editor in Books, Events, May 12th, 2013
Perhaps one of the most-persistent restaurant owners ever featured on Restaurant: Impossible, Carolyn Cuneo from Mom & Dad’s Italian Restaurant in DeFuniak Springs, Fla., admitted to Robert Irvine early on that she is “not very good with change.” After her husband, George, passed away six years ago, she’s been hesitant to make any updates to the eatery, a dark, wood-covered space serving mediocre Italian-inspired food. Carolyn was in thousands of dollars of debt, which Robert realized could be attributed to the large amount of free food she regularly gave away to her staff and customers alike. In just two days and with a $10,000 budget, Robert and his team worked with Carolyn to rethink her management habits and ultimately reopen Mom & Dad’s as a thriving restaurant worthy of a second chance. FN Dish checked in with Carolyn a few months after the renovation to find out how the eatery has been doing.
Immediately following the overhaul, Mom & Dad’s saw a 67.7 percent increase in sales. Although the growth has since slowed a bit, “business is still good and it will be a much higher percentage than prior years,” Carolyn says, adding that she’s making stellar progress on paying back her debt.
by FN Dish Editor in Community, May 12th, 2013
During the month of May, Guy Fieri’s schedule will be filled with book signings in New Jersey and New York for the third installment of the Triple D book series, The Funky Finds in Flavortown: America’s Classic Joints and Killer Comfort Food. Check out his book tour schedule below to see if he’ll be near you.
While you’re there, have Guy sign a copy of The Funky Finds in Flavortown.
Click here to get the info
Cook up good food for less with this budget-friendly dinner idea: Food Network Magazine‘s Broccoli Chowder With Cheddar Toasts. This week’s Most Popular Pin of the Week combines broccoli, potatoes, bacon, onion and garlic into an easy-to-make chowder for dinner.
For more main dish recipe inspiration, visit Food Network’s Let’s Cook: Main Dishes board on Pinterest.
Get the recipe: Food Network Magazine’s Broccoli Chowder With Cheddar Toasts