by Sarah De Heer, August 4th, 2013
by Sara Levine in Recipes, Shows, August 4th, 2013
All season long the mentors have guided this very decision, and now you, Food Network Star fans, get to make the final and most important decision. Will you join Damaris on her journey in helping guys woo their mates with Southern food on Eat, Date L...
by Dana Angelo White, August 4th, 2013
We challenged two prestigious groups — Chopped judges and Food Network Star winners — to a summer recipe showdown. All season long, we’ll present head-to-head matchups of mouthwatering summer recipes from each team — from refreshing cocktails to fresh farmers’-market salads to the juiciest backyard burgers. By voting each week here on FN Dish or on our Fan Feed, you’ll determine the winning recipes.
This week, Star winners and Chopped judges are going up against their own cohorts in two meaty showdowns. Star Season 7 winner Jeff Mauro faces his predecessor, Season 6 winner Aarti Sequeira, in a battle of pulled pork sandwiches. Chris Santos and Scott Conant often judge together behind the Chopping Block, but today they put up their best summer burgers for you to judge. Whose pulled pork and burgers will you cook up? Cast your votes below!
by Maria Russo in Behind the Scenes, Shows, August 3rd, 2013
Most passersby ooh and ahh over these fantastically gorgeous nightshade veggies and then pass on buying them because they have no idea what to do with them! I’m here to help.
You certainly won’t come across these gorgeous gnarly varieties of egg...
by Robin Miller, August 3rd, 2013
More than just a barbecue joint, The Shed is an experience, full of unforgettable people, live blues jams and, of course, a seemingly never-ending supply of saucy ribs, pork, chicken and brisket. You’ll get to see firsthand the work that the Orrisons — the first family of Mississippi Barbecue — put into making their business run smoothly when they share a sneak peek of their upcoming series, The Shed
, tomorrow at 10pm/9c.
Before then, however, FN Dish is giving fans the first look at The Shed and an exclusive opportunity to hear from Brad and Brooke, the brother-and-sister founders of The Shed. Click the play button on the video above to get an insider’s look at the property’s junkyard, Brad’s never-before-seen outdoor office and a glimpse inside The Shed’s kitchen, where Hobson— the pit master — has prepared nearly 1 million pounds of barbecue.
Tune in Sunday at 10pm/9c to catch a sneak-peek episode of The Shed, then watch Monday at 10pm/9c to see the season premiere.
Meet the cast
by Sarah De Heer, August 3rd, 2013
When you think french fries, you think potatoes, right? But who made spuds the king of the fry? Turns out, lots of delicious vegetables make great finger food, and there’s no need to deep-fry!
One recipe, endless possibilities. The instructions b...
by Maria Russo in Recipes, August 3rd, 2013
It's down to the nitty-gritty: the final four finalists. Damaris, Rodney, Russell and Stacey have endured nine weeks of grueling tasks, surviving on-camera and cooking challenges, and now one is just eight days closer to stardom.
If you had to vote n...
by Joseph Erdos in Recipes, August 2nd, 2013
This summer, Food Network’s Grilling Central is packed with recipes for the entire family’s taste buds, boasting the best in burgers, dogs, chicken and more all season long. But with so many recipes, where do you start? Each weekend, FN Dish is giving you a complete menu that is stress-free, and this weekend’s spread features homemade grilled pizza.
It’s no question that frozen, store-bought pizza dough is a much-needed timesaver in the kitchen. After all, on busy weeknights, the ready-to-go variety makes it easy to skip delivery and bake pies at home. But on the weekends when you have some time to spare, from-scratch dough is worth the effort, as it promises a softer, chewier crust with a homemade flavor that just can’t be beat.
Food Network Magazine starts with homemade dough in its recipe for Grilled Everything Pizza (pictured above). If you’ve never before grilled pizza, know that the secret to doing so successfully is having all of your toppings at the ready next to the grill. After you place the dough on the hot grates, the process of cooking the crust moves quickly, so you’ll want to have the sauce, vegetables and cheese prepared and within reach. Once you flip the dough, start building your ultimate pie with your favorite combination of ingredients, like tomato-garlic sauce, mozzarella, sweet grilled onions and tender shiitake mushrooms. Afterward, it’s important to cover the grill, as the trapped heat inside will melt the mozzarella and warm the vegetables. Finish the pie with fresh greens and Italian salami before serving for added texture and a peppery, salty bite. Browse these step-by-step photos to see how Food Network Magazine‘s recipe comes together.
by Toby Amidor, August 2nd, 2013
Summer is the perfect opportunity to break out the home bar, especially when you’re entertaining friends and family for backyard barbecues and get-togethers. Grab a pitcher, the blender, some ice and these fantastic recipes, and you’re all set for making some of the best cocktails you’ll want to enjoy all season long.
Whether it’s cooling melon, tangy berries, sweet peaches or aromatic herbs, like mint or basil, all of these cocktails feature the refreshing flavors of summer. You can’t go wrong using seasonal ingredients when you’re putting together a drink. FN Dish has 10 summer cocktail recipes that are all easy to make — most require only pouring and assembly, others might use the blender to whip up silky smooth drinks. You’ll be chilling with cocktails in hand in no time.
Get the Summer Cocktail Recipes, Plus Trends and Serving Suggestions
by Marisa McClellan in Recipes, August 2nd, 2013
This Mediterranean staple has become a popular side dish. But should couscous be making a regular appearance on your plate?
Not technically a grain, this combination of semolina wheat and water is actually more like pasta. There are several ty...
For most of my life, I thought rice pilaf came either from a small cardboard box or a steam table at my college cafeteria. It never occurred to me that it was something that could be made from scratch with just a few pantry ingredients.
Happily, as I’ve gotten older, I’ve learned that a pilaf is a dish that can easily be made at home and without any packaging at all. When cooked from scratch, it bears more than a passing resemblance to risotto and goes well with all manner of saucy foods.
This time of year, I like to make a batch of oven-roasted ratatouille and spoon it over a layer of pilaf. The rice soaks up the juice and while other ingredients bring flavor and texture to the meal.
Right now, my go-to pilaf is Guy Fieri’s Basmati Rice Pilaf with Prosciutto, Garbanzo Beans and Orzo. The prosciutto lends a porky meatiness, while the garbanzo beans add light protein. It’s a perfect pairing and a quick summer meal just right for The Weekender.
Before you start cooking, read these tips