by Gabriela Rodiles in Contests, July 18th, 2013
by Melissa d'Arabian in Food Network Chef, July 18th, 2013
It’s time to momentarily set aside your plans for the beach and put on your party hats for a mini-holiday in July. As Food Network starts preparing content to ensure your holiday season is more delicious than ever this year, Food Network Kitchens are dying to know what holiday cookie you are dreaming of baking this winter.
Every holiday season, FoodNetwork.com launches a 12 Days of Cookies countdown with a different cookie recipe each day for 12 days. This year a brand-new, never-been-seen-before cookie developed by the Food Network Kitchens will also be added to the roster. Now is your chance to tell us what your dream holiday cookie would be. What kind of cookie are you dying to learn how to make this year? Or have been searching for the perfect recipe without success? If you could imagine a cookie becoming your new favorite, what would it include?
Comment below and tell us what new cookie you are dreaming of
by Food Network Magazine in Food Network Magazine, July 18th, 2013
I grew up in Tucson, Ariz., and summertime meant one thing: drinking sun tea. My mom constantly had a huge jar of water with teabags sitting on the hot concrete in our backyard, blinding sun beating down on the teabags. She was a purist: She brewed it so strong the tannic acid was mouth-puckering and she drank it unsweetened, without even a slice of lemon. I would drink the tea with only a few ice cubes to cut the taste, sitting alongside my mom, just treasuring our time alone together, two ladies sipping tea on a hot summer day.
Now that I’m an adult, I’ve developed my own palate for unsweetened flavored waters (which is what tea is really, right?). I love water with a hint of flavor because it refreshes without being boring. Plus as a bonus, flavored waters make me feel like I’m at a spa — for a lot less.
Try it yourself: Throw a few pieces of fruit and maybe some fresh herbs into a pitcher and add water. (By the way, if you make a lot of spa water, buy a handy pitcher with a steeping basket attached. Just load the basket with fruit and herbs, and fill the pitcher with water.)
by Dana Angelo White, July 18th, 2013
We’re all for throwing new things onto the grill, but we were skeptical of grilled lemonade when we heard about the trend. After trying it, we’re sold: Grilling the lemons makes the drink taste caramelized and slightly smoky. To make a pitcher, dip the cut sides of 16 halved lemons in sugar and grill until marked, about 5 minutes; let cool. Simmer 1 1/4 cups sugar with 1 3/4 cups water and a pinch of salt until dissolved; let cool. Squeeze the lemons through a strainer into a pitcher; stir in the sugar syrup, some ice and a few of the grilled lemons.
(Photograph by Kang Kim)
by Robin Miller, July 18th, 2013
It’s prime season for summer squash, and like most folks, I get all jazzed up when the zucchini harvest arrives. Here are 22 healthy ways to devour this summer goodie.
Soups, Salads, Snacks … and a Cocktail!
Zucchini is the chameleon of the prod...
by Maria Russo, July 18th, 2013
Few freezers are without some type of frozen fruit. That’s a good thing because frozen fruit is incredibly nutritious (as long as it’s not packed with sugar or syrup) and endlessly versatile in both sweet and savory dishes. (And with the...
by Maria Russo in Recipes, July 18th, 2013
Now seven weeks into the competition, the remaining finalists are just now finding their footings in the Food Star Kitchen, and many are able to hold the attention of an audience on camera. They can turn out winning meals and garner high praises from...
by Dana Angelo White, July 17th, 2013
When you find yourself faced with last-minute entertaining duties or you simply want to dress up your usual dinner spread with a few premeal munchies, it’s a good idea to have several seasonal appetizers at the ready in your recipe arsenal. These go-to starters ought to be just enough to tide over friends and family without weighing down their appetites, and should ultimately complement the rest of the meal. If you’ll be setting up a burger bar for dinner, for example, you may want to steer clear of sliders for a starter and opt instead for something simple like salsa and chips. Similarly, if you’re serving a seafood feast as an entree, use the appetizer course to introduce a shellfish, like New England steamers. Check out Food Network’s top-five summer appetizers below to find fresh, party-ready picks from Giada, Anne, Ellie, Rachael and Alton, then visit Food Network’s Grilling Central to see the rest of our favorite first-course dishes.
5. Beef Pops with Pineapple and Parsley Sauce — Make a simple no-cook sauce of fresh parsley, garlic and vinegar, and let it do double duty in Giada’s mini kebabs as both a marinade for the beef and a final topping on the dish.
4. Grilled Corn, Bacon and Chile Crostini — Anne dresses up garlic-rubbed bread with a flavorful salsalike mixture of sauteed bacon, grilled corn and Fresno chiles to create flavorful two-bite toasts that are smoky and just slightly spicy.
Get the top three recipes
by Joseph Erdos in Shows, July 17th, 2013
Seems like everyone has been asking me about ways to lose belly fat lately. Is the Flat Belly Diet the way? And which foods does the diet recommend? Find out.
From the editors of Prevention magazine, the Flat Belly Diet claims that follower...
by Allison Milam in Drinks, In Season, July 17th, 2013
The Great Food Truck Race, hosted by Tyler Florence, kicks off Season 4 on August 18 at 9pm/8c with new teams who are hitting the road for the longest route in the history of the series, 4,181 miles to be exact. Much like last year, these competitors are not seasoned food truck operators; instead the teams are made up of talented cooks who have dreamed up unique food concepts and want to turn their dreams into a reality, which is to operate a food truck business.
Eight teams of three are provided with a truck for the cross-country race. Each episode will test the teams’ resilience in a series of challenges and the team that has made the least in sales will be sent home packing. In the end, only one team will win the grand prize of $50,000 and the keys to their truck.
Watch a Preview and Meet the Food Truck teams
You don’t need us to tell you it’s hot. We’re officially occupying the dog days of summer, and there’s no escaping — or is there?
When you post up after a long day, arm your wet bar with a little something different: the cooling qualities of watermelon. There’s no better ingredient to better your summery cocktails, with the fruit’s natural sweetness and refreshing water content. Though all of these drinks employ the same fruit, they each revive in a different way, running the line between iced and frozen, alcoholic or virgin, traditional or eccentric. If these don’t cool you down, nothing will.
Everyone loves a good cocktail. Today FN Dish is slurping the iconic ones, this time with a watermelon twist. With light rum, fresh mint leaves and a big squeeze of lime, the Barefoot Contessa’s Watermelon Mojito is best enjoyed curled up on a beach chair. As for Food Network Magazine’s Watermelon Sours, sour mix, lime and fruit-flavored liqueur punch up each slurp.
Get more watermelon recipes from friends and family