by Allison Milam in Recipes, August 10th, 2016
by Sara Ventiera in Restaurants, August 10th, 2016
If cobblers, pies, crumbles and more are your go-to way to get your fix of summertime fruit, why wouldn’t the same go for in-season veggies? Around here, we’re giving cobblers, crumbles, pies and crisps that were once strictly sweet a produce-packed, savory spin. Each one leaves the oven hot and bubbling (not to mention buttery and flaky) — and is well worth turning your oven on for.
Whether you get your tomato loot by picking tomatoes from the produce section or plucking them from your own vine, one thing is for sure: Food Network Magazine’s Tomato Cobbler is a prime (not to mention unexpected) way to put it to use. Simmered with garlic, herbs and just a touch of brown sugar, the cherry tomato filling is topped with drops of buttery biscuit dough.
by FN Dish Editor in Events, Food Network Chef, News, August 10th, 2016
3 of a Kind checks out three places across the country to try something cool, new and delicious.
It can be difficult for conscientious diners to determine which seafood species to eat: Many options have been overfished and attacked by intrusive marine predators. Fortunately, chefs across the country have taken notice and are responding to oceanic issues by forgoing at-risk seafood and using alternatives like lionfish in their dishes instead. This beautiful but invasive reef fish is increasingly turning up in fishmonger displays and on restaurant menus.
by Amy Reiter in News, August 9th, 2016
Hosted by Farmer Lee Jones of The Chef’s Garden — a Huron, Ohio, vegetable farm run by Farmer Lee and his family — the annual Roots conference brings together chefs, food writers and culinary industry professionals for two days of conversation and critical thinking about the state of the food we grow, buy, cook and eat. This year’s conference, the fourth consecutive one since Roots launched in 2013, will take place Monday, Sept. 19 and Tuesday, Sept. 20 at The Culinary Vegetable Institute in Milan, Ohio. The events will focus on the theme of empowerment, both in the kitchen and out.
Food Network’s own Maneet Chauhan, a longtime Chopped judge, and Elizabeth Falkner, a two-time competitor on The Next Iron Chef, are on the roster of esteemed chefs projected to attend the conference. Maneet is set to join a panel in a discussion on Cooking Authentically as it relates to evolving cuisines, while Elizabeth plans to address attendees as a keynote speaker.
by Lauren Piro in Recipes, August 9th, 2016
There’s nothing quite like a tomato at the peak of ripeness — firm, round and beautifully deep-hued, fragrant and sweet. Honestly, a good, ripe tomato is like candy.
Yet a few days later, that same tomato, past its prime, may be soft, puckered and hardly appealing — which is why, one imagines, the fruit is now getting the full GMO treatment from researchers.
by Amy Reiter in News, August 9th, 2016
There’s nothing worse than buying yourself a nice steak for dinner, and then ruining the meat with a grilling misstep. Even though they make for a hearty meal, steaks require a little finesse to cook perfectly. To grill your favorite cut just right, take the advice of a few Food Network stars.
High heat helps this long, flat cut achieve a flavorful sear, but be careful not to overcook it; the meat can quickly become tough and chewy. Marcela Valladolid marinates the skirt steak in this recipe in citrus and beer to tenderize it.
Try It: Beer-Marinated Grilled Skirt Steak (above)
by Foodlets in Family, Recipes, August 8th, 2016
Have you ever been sitting on the tarmac, ready for takeoff, when suddenly your plane has to taxi back to the gate because the coffee machine isn’t working? Apparently, that’s a thing.
According to The New York Times, broken coffeemakers are a surprisingly common cause of plane delays, although specific statistics are scant on how significant a factor they are overall: “You can’t just put Mr. Coffee in an airline,” Jeff Lowe, president of the airplane repair concern Aviation Fabricators, told the Times. “You have to do all kinds of engineering and analysis and provide test results to the F.A.A. to get approval.”
Some interesting facts about airplane coffeemakers, revealed in the Times:
by Nora Horvath in Recipes, August 8th, 2016
“We didn’t have kiwi when I was little,” I explained to my kids; they were baffled. “I’m sure it existed somewhere, but, uh, just not where I was.” Then, bam! Kiwi burst onto the scene for Americans in the ’80s, and talk about a runaway hit. Remember life before baby carrots? Extra virgin olive oil? Some food fads have such a great flavor, neat technique, or interesting and new presentation that they just never fade. These are my family’s favorites.
Chinese Chicken Salad (pictured above)
One thing I love so much about watching Barefoot Contessa is listening to Ina Garten casually mention how she’s been making some particularly delectable dish for 20 years. Her Chinese Chicken Salad is one of those throwback recipes with a perfectly updated spin. Crunchy asparagus and bell peppers mingle with juicy roasted chicken before the whole thing gets doused with a simple ginger dressing.
by Lauren Piro in Entertaining, Recipes, August 7th, 2016
Let us introduce you to your new favorite pasta sauce: salsa cruda. Its Italian name translates as “raw sauce,” and it’s typically a tomato-based mixture tossed with other fresh ingredients that are so full of flavor they don’t need to be cooked.
by Foodlets in In Season, Shows, August 7th, 2016
A melon baller is the sort of tool everyone has stuffed in a drawer, but we bet you rarely reach for it. Next time you find yourself stuck in a recipe rut, dig it out — and try one of these unique ways to use it.
Serve a Boozy Treat
Scooped melon bites already look adorable served in individual glasses, but then Jessica Merchant (the blogger behind How Sweet Eats) makes them even more irresistible: She douses them in a bright mixture of lime juice, honey, mint and rum.
Try it: Boozy Minted Melon Balls (above)
I don’t know about you, but I don’t get the hype about cooking outside in the summer. It’s hot outside. That officially makes it the last place I want to be, except if the other choice is in front of a flaming grill. No, sir. When the weather heats up, I say, take it inside and let the sweet AC work its magic. That brings me to another appliance I have all kinds of love for: my oven. These are my favorite ways to enjoy all those fresh summer vegetables without sweating it out in the process. And if your oven tends to heat your house up? Roast up one of these dishes in the morning, before the sun has a chance to sizzle — that way your home will be cooler come dinnertime.
Leave it to Ina Garten to elevate simple zucchini to a decadent dish. With 364 reviews and a 5-star rating (not to mention the promise of fresh breadcrumbs and all that melted Gruyère), this one’s officially on my summer food bucket list.