Would You Drink a Latte That’s Blue?

by in News, July 23rd, 2016

Would You Drink a Latte That’s Blue?What is it with the blue drinks, people?

A few weeks ago, we told you about a blue wine (a deep royal blue, if we’re getting specific about our hues) being launched by a group of Spanish entrepreneurs. Now comes news that the cerulean-sipping trend is extending to the world of hot beverages as well.

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6 Treats That Bring the Beach to You

by in Recipes, July 23rd, 2016

Ocean Blue Boozy MilkshakeEven if you can’t spend every summer day splashing in the waves, searching for seashells or lounging under a giant umbrella, a beachy snack is never too far away. These adorable ideas will turn even a rainy, decidedly non-beach day into a little summer celebration.

Ocean Blue Boozy Milkshakes (above)

Blue curacao liqueur blends with vanilla ice cream to create an indulgent shake that mimics the hues of the sea. Topped with whipped cream, the drink looks like a gentle wave crashing against the shoreline.

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The Great Lobster Roll Debate: Maine Style Versus Connecticut Style

by in Recipes, July 22nd, 2016

Left: Maine-style lobster roll | Right: Connecticut-style lobster roll

Anyone born and raised in New England will tell you that nothing epitomizes summer like a heap of sweet lobster meat piled onto a soft, buttery hot dog bun — a treat that’s best enjoyed with a side of piping-hot French fries and clear ocean views. A New Englander will also tell you there are two main variations on the theme, Maine style and Connecticut style, and natives of both states are known to fiercely defend their regional recipe as the gold standard of lobster rolls. To an outsider, the differences are subtle; many sandwiches come with a leaf of soft Bibb lettuce, a spritz of lemon juice, salt and black pepper. But a true aficionado knows that the differences between these predominant styles of roll are a bit more nuanced. Not sure you could spot the difference? Find out how to do it, below.

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The Time to Eat Fresh Tomatoes Is Now: The Best No-Can, No-Jar Recipes

by in Recipes, July 22nd, 2016

Mediterranean Summer Pasta with Salsa CrudaThe cans of tomatoes lining your pantry have had your back all year long, but now is the time to give that can opener a rest. Right now fresh tomatoes are reaching their longed-for, juicy peak. Put these fleeting gems to good use by incorporating them into dishes that normally call for the can — pasta, soup and more — and do it fast.

When the need for a quick pasta meal arises, put the can of crushed tomatoes down. Though the can creates a speedy marinara (and a jar of tomato sauce is even quicker), remember these standbys will still be there for you once tomato season passes on by. Instead, go for Melissa d’Arabian’s Mediterranean Summer Pasta with Salsa Cruda, which brings fresh, diced tomatoes into the mix. Side note: This sauce is a no-cook dream. Instead of simmering it on the stove, you combine all the ingredients in a bowl and let their flavors meld together before tossing with the pasta.

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Giada’s 10 Best Summer Pasta Recipes

by in Food Network Chef, Recipes, July 22nd, 2016

Pasta PonzaWe love coming home to a big bowl of pasta at the end of a long day, but during the hotter months our go-to cream sauces and baked pasta casseroles feel too heavy for steamy summer nights. To satisfy your carb cravings at this time of year, stick with Giada De Laurentiis’ best recipes for fresh, veggie-focused pastas that are refreshing and surprisingly light.

Pasta Ponza (pictured above)
Baking juicy tomatoes with tangy capers gives this dish bold flavors, while a breadcrumb crust delivers a satisfying crispy bite.

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Caption It: High-Five to the Mentors

by , July 22nd, 2016

Food Network StarSunday's new episode marks the penultimate week in the Food Network Star, Season 12 competition. After nearly two months of camera challenges, culinary face-offs, unexpected twists and a roster of special guests, only one challenge stands between the...

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What to Watch: Finalist Redemption on Star Salvation, and Guy Fieri on Food Network Star

by in Shows, July 22nd, 2016

Star Salvation Food NetworkTune in this Saturday for entertaining tips as Food Network chefs try out new recipes on old friends. Kick things off at noon with Valerie Bertinelli as she puts on a low-cost barbecue complete with Barbecue Grilled Chicken and an icy Lemon-Basil Granita. After, Patricia Heaton is throwing a boozy brunch party for one of her friends. On the menu is fresh Tropical Fruit Parfaits and Iced Raspberry Prosecco Cocktails.

Then on Sunday, get the popcorn ready and put your feet up for back-to-back episodes of Food Network Star. First, see which eliminated finalist is making a comeback on Star Salvation; hosts Alex Guarnaschelli and Eddie Jackson put the contestants through a six-week challenge to see who deserves a second shot at Stardom. Then, the four finalists battle it out for a chance at shooting a pilot with the help of Season 2 winner Guy Fieri. After that, amateur cooks and professional chefs battle it out on Cooks vs. Cons. The contestants must create pro-worthy dishes that incorporate cherries, and the winner will bring home some serious bacon.

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Beat-the-Heat Chilled Summer Soups

by in Recipes, July 21st, 2016

When summer temperatures spike and the air conditioning can’t begin to cut the heat, the very last thing you want to do is turn on an oven or sweat over a fiery grill. Instead, beat the heat with chilled summer soups, which are not only delicious and instantly cooling, but even improve when given a little time in the fridge for the flavors to meld. Make a big batch of soup showcasing fleeting summer produce such as tomatoes, corn, cucumbers or berries, and start enjoying the fleeting tastes of summer by the spoonful.

If you could capture summer in a bowl, it would be Ree Drummond’s Gazpacho (pictured above). First, she blitzes Roma tomatoes together with garlic, red onion, cukes, celery and zucchini. Then, she drizzles in olive oil for richness and body, vinegar for tartness, and hot sauce for kick. But it’s Ree’s garnishes that take this dish to the next level: Sliced avocado, cilantro leaves, minced hard-boiled eggs and grilled shrimp make each bowl a satisfying meal. Read more

3 Sweet Ways to Use Avocados in Dessert — Chopped Junior

by in Recipes, Shows, July 21st, 2016

Avocado PieBy Angela Carlos

On this week’s episode of Chopped Junior, judges marveled at the contestants’ skills at transforming mystery basket ingredients into culinary revelations. In the entree round, Ethan’s perfectly seared branzino received a nod from judge Chris Santos, and the sense of balance in Tara’s crema sauce, which topped her boar tacos, left a lasting impression on the discerning judge.

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If You Cook Any Corn This Summer, Make It One of These 5-Star Recipes

by in Recipes, July 21st, 2016

Fresh Corn SaladThe words “summer” and “corn” just go together. And there’s good reason for that. Fresh summer corn is a true emblem of this warm-weather season, when your time is best spent nibbling it right off the cob in all of its char-marked glory. Before it’s too late, run down the line of our best corn recipes, each raking in 5-star ratings from our corn-loving fans.

A flash of cooking, a punch of vinegar and a scattering of red onion and fresh basil are all it takes to elevate summer’s bounty to the glory that is Ina Garten’s Fresh Corn Salad, a dish worthy of more than 200 reviews and a 5-star rating.

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