by Lauren Miyashiro in Community, June 7th, 2012
by Maria Russo in Drinks, Recipes, June 7th, 2012
Publishers Weekly: Rachael Ray just released her latest cookbook, The Book of Burger (coming soon to Food Network Store). The “smart book” features QR codes that provide readers additional cooking information when scanned.
TIME: Mickey Mouse ditches junk-food. The Walt Disney Co. is the first major media company to ban junk food advertisements in an effort to diminish sugary temptations and improve kids’ eating habits.
Associated Press: Schools rise above pink slime. The vast majority of National School Lunch Program states are refusing the product known as “lean finely textured beef,” and fast-food chains and supermarkets are following suit.
Food Republic: Will Greek yogurt soon be replaced? Hailing from Iceland, skyr has a similar tang, but is actually a “fresh skim-milk cheese, strained to a whipped custard consistency.”
Chicago Sun-Times: Do you prefer your red or white? Or how about orange? Also known as “freaky whites,” orange wines are now trending.
by Toby Amidor in Uncategorized, June 7th, 2012
The weather is getting warmer and the days are getting longer, which means it’s time for one thing: summer cocktails. Simple to mix with on-hand ingredients, Spanish sangria is traditionally made with red or white wine, flavored liqueurs and a heaping pile of fresh fruit — oranges, apples and berries are classic choices. Food Network’s top five sippers below will quench your thirst in the sweltering heat and easily serve a crowd.
5. Sangria Perea – Guy’s fruit-filled glass boasts a refreshing mixture of juicy pineapple, grapes and slices of lemon, lime and orange.
4. Red Sangria – For best results, refrigerate the prepared pitcher (pictured above) for at least one hour before serving, so that the red wine, brandy and orange liqueur can adopt the bright flavors of citrus and apple.
Get the top three sangria recipes
by Sara Levine in Uncategorized, June 7th, 2012
Is hot sauce healthy?
A little goes a long way but is this fiery sauce worth the heat? Here are the cool facts.
One teaspoon of hot sauce has zero calories, 6 percent of your daily dose of vitamin C and 119 milligrams of sodium. This condiment h...
by Hedy Goldsmith in How-to, June 6th, 2012
Food Network Star isn’t usually much of a fashion show — in fact, finalists often sport chef’s jackets or aprons over their own attire. But this season, we’ve got three stylish mentors, two sharp-dressed judges and many finalists...
by Mallory Viscardi in Family, June 6th, 2012
I’m a bourbon girl, straight up. Neat or on the rocks, it doesn’t matter just as long as the vanilla, oak, caramel and spice notes work their magic. It’s pure craftsmanship at its best and only gets better with age.
But I’m also a pastry chef and one who loves to have fun exploring new flavor combinations. To limit a fine spirit to the bar alone would be criminal; at least, that’s what I think. Incorporating liquors into desserts reveals a whole new horizon of possibilities.
I love a good Manhattan. I also love the fact that bourbon works so well with chocolate, toasted nuts, peaches and even candied bacon. Two other spirits that round out my top three favorites when I bake are rum and Campari. Dark rum works well with tropical fruit and is a favorite of mine to use at our restaurant in Grand Cayman. Since there are so many great rums, taste a couple and use the one you like best. And Campari is a tad bitter, but it adds great balance to a dessert.
Continue reading for tips
by Sara Levine in Uncategorized, June 6th, 2012
If you were to bump into Kelly Sue DeConnick and her husband, Matt Fraction, at the grocery store with their children, Henry Leo and Tallulah, you probably wouldn’t immediately guess that the fate of a universe rests in their creatively capable hands.
You might think that they were simply shopping for produce, or cruising for new breakfast cereal, but don’t let their clever disguise as a normal, happy family fool you. Kelly Sue DeConnick and Matt Fraction are two of the most celebrated and influential creative forces fueling the Marvel Universe, and we got the inside scoop on how creativity in comic books can translate in the kitchen.
FN Dish: In the comic world, you both write. In the kitchen, do you divvy up the roles?
Kelly Sue: You know, I don’t think we have a strict division of either interest or expertise. I was going to say that I tend to do the baking — and that’s true — but it’s also often a team effort.
For everyday dinners, I’m usually the one keeping track of what dishes are at what place in the process and we rotate around the tasks trying to get them all to come together at roughly the same time — and to keep the kids engaged, too.
by Dana Angelo White in Uncategorized, June 6th, 2012
Every year, we get to know the signature styles of Star finalists – think Guy’s bowling shirts, Aarti’s flower in her hair and Jeff Mauro’s lucky red headband. But season after season, one fashion detail never fails to catch our eye: Susie F...
by Toby Amidor in Uncategorized, June 6th, 2012
If the struggle to get your kids to eat right is driving you nuts, there’s hope! We asked registered dietitian and (my all-time-favorite) child nutrition expert Ellyn Satter to weigh in.
Q: Why do so many parents have trouble feeding their kids? A...
by Victoria Phillips in Uncategorized, June 6th, 2012
Have you tried cooking with lavender?
Nicknamed the “herb of love,” lavender is in season now. For those new to the idea of cooking with lavender, we’ve got simple recipes to get you started.
The name lavender comes from...
Win steak and cook it for dad!
Dad can have his steak and eat it too with this special Healthy Eating Assortment from Omaha Steaks, a fifth-generation, family-owned company that markets and distributes a wide variety of the finest quality USDA-approv...