Your Favorite Spreads, Transformed: 3 New Takes on Condiments

by in Recipes, Shows, July 25th, 2015

Banana Pepper KetchupKetchup, mustard, mayonnaise. This beloved condiment trilogy is an all-star topping on cookout favorites like juicy burgers — and for good reason, as the condiments are satisfying served both separately and when mashed together to create the ultimate spread. But while everyday ketchup, mustard and mayo may indeed be traditional, they can be transformed into all-new ideas with just a few simple how-tos. On this morning’s all-new episode of The Kitchen, the cast delivered three new twists on these classic condiments. From Jeff Mauro’s secret-ingredient ketchup to Geoffrey Zakarian’s caper-studded mustard, read on below for their best ideas.

Ketchup Becomes Banana Pepper Ketchup: Don’t let the simplicity of Jeff’s two-ingredient ketchup recipe fool you; the result is anything but basic. By mixing diced banana peppers with ketchup, he guarantees a pop of pepper flavor in every bite.

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The Modern Family Cookbook Is Coming

by in Books, News, July 25th, 2015

The Modern Family CookbookRemotes down, spatulas up, Modern Family fans. Now you can master recipes inspired by the hit TV sitcom, served with a side of sly humor. Time Inc. Books imprint Oxmoor House is set to release The Modern Family Cookbook on September 22, the day before the show’s seventh season hits the air.

The book’s 100 simple, family-friendly recipes — suitable for a variety of meals and holidays — evoke the show’s quirky cast and characters, and allude to key onscreen moments. So “peerents” and kids alike can whip up Cam’s Country-Comes-to-Town Farmhouse Breakfast or Phil’s Traditional First-Day-of-School Pancakes — “Don’t forget the whipped cream smile!” the press release chirps — as well as Dunphy’s Failsafe Roast Chicken and Manny’s Chocolate Torte.

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6 Unexpected Ways to Eat Cantaloupe, Beyond Fruit Salad

by in Recipes, July 25th, 2015

When it comes to summer fruits, berries, peaches and watermelon tend to steal the show — and, frankly, cantaloupe is tired of playing the supporting role. With tender, pastel-orange flesh, this summer melon is the unsung hero of the produce section, offering the kind of versatility that many fruits lack. It makes a light yet distinctly flavorful base for salsas, soups, salads and cocktails. In the United States, the best cantaloupes can be found from June until August, so take advantage of this fleeting crop while summer’s still in full swing. Here’s a melon-centric menu that gives cantaloupe the limelight it deserves at every course, from the appetizer round to the main event.

Prosciutto-Wrapped Crostini with Melon Salsa Crudo (pictured above)
Prosciutto-wrapped honeydew is a common summer appetizer, and this seasonal crostini recipe offers a fun twist on the usual. The ripe cantaloupe salsa is the ideal sweet balance to salty meat and melted Parmesan cheese.

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These Retro-Themed Cookies Will Make You Hunger for the ’90s

by in News, July 24th, 2015

These Retro-Themed Cookies Will Make You Hunger for the '90sOf all the colorful cookies Tokyo-based baker Ayaka Matsuno has shared on Tumblr — and there are lots and lots — the most-sweetly nostalgic may be the cookies that conjure images from the ’90s, especially for those who enjoyed that very decade. (Foodbeast has dubbed the cookies “throwback” collection.)

Matsuno’s iced treats are evocative, imaginative and playful. You got your cassette tapes, your Game Boy cartridges, your Super Nintendo consoles and your faceless heads of Princess Diana (we’re pretty sure that lovely hair and crown are inspired by the late beloved British royal).

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7 Best Bites and Sips at the 2015 Summer Fancy Food Show

by in Events, July 24th, 2015

Chuao Chocolatier Strawberry Waffle Wild BarPicture this: Two convention hall-size floors filled wall to wall with both brand-new and famed eats and drinks from around the world, the freedom to roam around and sample all of the goodies you want, and the chance to chat with the companies that created them. That was the scene at the 2015 Summer Fancy Food Show, which took place at the Javits Center in New York City last month. This three-day extravaganza brought together the best items in the culinary world, and FN Dish was on hand to take it all in. From super-buttery biscuits from South Carolina to DIY cold-brew coffee, fizzy matcha tea, lavender-scented caramel and just about everything in between, there was no shortage of creative, inspiring takes on the foods and drinks you know and love. Read on below to find out which seven bites and sips we’re most excited about.

Chuao Chocolatier Strawberry Waffle Wild Bar (pictured above): Chuao is known for delivering “creative flavor combinations,” and they’ve indeed done that with this brand-new bar, part of the company’s breakfast-inspired collection, which also includes the Cinnamon Cereal Smooch Bar. The strawberry-scented treat features a base of a smooth milk chocolate plus specks of crunchy waffles.

Callie’s Charleston Biscuits Cheese and Chive Biscuits: Light yet full of intense buttery richness, the biscuits from this South Carolina mother-daughter team range in flavor from buttermilk to cinnamon, but we’re especially keen on the cheese-studded variety laced with bright chives. No, we won’t admit exactly how many we sampled.

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Recipe Infographic: Easy Strawberry Shortcake

by in Recipes, July 24th, 2015

Strawberry Shortcake Recipe InfographicFollow the steps outlined above to turn out the winning strawberry shortcake pictured below. For a more detailed how-to, check out this recipe.
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What to Watch: The Kitchen’s Summer Staples and Playing the Odds on Triple G

by in Shows, July 24th, 2015

The KitchenTune in to Food Network with your favorite chefs this weekend for all-new recipes and action-packed competition that is both friendly and fun. Start off your Saturday off with The Kitchen to learn the cast’s summer staples like Marcela Valladolid’s Steamed Clams with Chorizo and Tequila. Plus, Damaris Phillips stops by as a special guest and shares her recipe for Buffalo Chicken Pasta Salad. On Sunday morning, join Giada De Laurentiis, her family and friends in Positano for a cocktail party featuring California-inspired bites — like Crostini with Smoked Whitefish — and two Italian cocktails. Next, Daphne Brogdon shows you how to make both sweet and savory recipes using steam.

On Sunday night, gear up for three hours of back-to-back competition, starting with Triple G. Watch as the contestants try to make a steak sandwich without bread because in this final challenge, Guy Fieri throws a major curveball: The odd-numbered aisles are off-limits. Then, watch as Damaris guides Food Network finalists who must present holiday dishes during a video presentation while representing their culinary points of view. Finally, end your night with Alton Brown’s evilicious challenges on Cutthroat Kitchen at 10|9c.

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Anthony Anderson Visits America’s Best Fests on the New Show Carnival Cravings

by in Shows, July 23rd, 2015

Anthony AndersonThere isn’t much you can’t wrap with bacon or deep-fry, and Anthony Anderson is out to prove it, trying every insanely indulgent treat along the way on his new show, Carnival Cravings. Premiering Wednesday, Aug. 12 at 10|9c, this epic coast-to-coast trip promises all of the crispy, crunchy, cheesy and chocolatey snacks you can imagine (and some you can’t).

One of the most-exciting parts about summer is getting to eat outdoors in the sun, and there’s no better collection of open-air options than at a carnival. Anthony’s getting the most out of these massive gatherings, trying blow-your-mind bites like mac-and-cheese-stuffed burgers, lobster dogs and even a deep-fried root beer float (yes, you read that right). And he’s having plenty of fun along the way, with everything from a pig race to a bubblegum-blowing contest.

Get a List of the Carnivals

7 Smart Ways to Use Up Leftover Buns

by in How-to, Recipes, July 23rd, 2015

Breaded Chicken CutletsIf your eyes were bigger than your stomach when you bought that economy-size bag of burger or hot dog buns, odds are you didn’t even make a dent, no matter how much of a blowout your backyard barbecue was. Now the fate of that not-so-empty bag is undoubtedly hovering dangerously near your trashcan. Have no fear. Instead of wasting buns simply because you’re out of hot dogs and hamburgers, rest assured that there are plenty of other ways you can put them to good use.

Transform Buns Into Breading

You better bet that leftover burger and hot dog buns can be transformed into crispy breadcrumbs. After drying the buns out in the microwave or oven and pulsing them into crumbs in a food processor, use them as breading for Food Network Kitchen’s crispy Breaded Chicken Cutlets.

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