by Foodlets in Family, June 25th, 2014
by Nikhita Mahtani in Events, June 24th, 2014
When it comes to gimmicks for getting kids interested in their food, I say, “Yes, please.” I have no shame when it comes to fun presentation, cute shapes or miniature anything, as long as it’s no more difficult than making a plain old version. With four kids at home — the oldest just turned 5 — these are my favorite tricks of the meal-making trade.
1. Sandwich Sushi: We call these “roly-polies” in our house, and the method couldn’t be simpler. Take a piece of bread and use a rolling pin to flatten it out (making the surface bigger too), then fill with your usual toppings like PB&J, turkey or whatever your kids like. Roll up and slice into 3 to 4 pieces.
2. Bunny and Bear Hard-Boiled Egg Molds: Our kids love eggs, but they actually cheer when I spend an extra 20 seconds creating bunnies or bears with these easy-to-use egg molds. Just press a peeled egg into the mold, close and wait a few seconds, then pop ‘em out.
by Amy Reiter in News, June 24th, 2014
Tickets are on sale for the 2014 New York City Wine & Food Festival, an annual celebration of all things dining in New York City. For four days exclusively in October, (Oct. 16-19) food fans will get a chance to mingle with their favorite television stars, like Bobby Flay, Rachael Ray, the casts from The Kitchen and Chopped, and many more. The best part? Several events cost less than $100 this year. Get your tickets now.
Here are the events our editors will be covering throughout the festival — join us.
Thursday, Oct. 16
Cooking Channel presents Chicken Coupe hosted by Whoopi Goldberg
Ronzoni’s La Sagra Slices Read more
by Cameron Curtis in Drinks, Recipes, June 24th, 2014
Farming is as big a part of the American identity as baseball, hot dogs and apple pie, but it has nevertheless been a shrinking part of the American way of life for decades. It takes only a drive past malls and multiplexes rapidly rising on land formerly dedicated to agriculture to appreciate that fact firsthand.
In its “40 Maps That Explain Food in America,” Vox.com uses a collection of charts, graphs and maps to illustrate how food in the United States is produced and consumed. In addition to exploring hot topics like the rise in obesity, the spread of McDonald’s, and the correlation between Waffle Houses and hurricanes, the feature reveals a lot about the trajectory of farming in the United States
Here are 10 interesting facts about U.S. farming — its history and current status — to be gleaned from Vox.com’s “40 Maps …”:
1. Between 1840 and 2000, the percentage of the American labor force engaged in agriculture-related work plummeted from a robust 70 percent to a measly 2 percent.
by Amy Chaplin, June 24th, 2014
Change up your iced tea and lemonade routine this summer with a few cocktails and some kid-friendly drinks that’ll have you skipping the mix from now on.
A traditional Moscow Mule calls for vodka mixed with lime, sugar and ginger beer. This version infuses even more ginger flavor by simmering ginger grounds with maple syrup (you can also make your own brown sugar syrup) before stirring in lemon juice and vodka. Top with club soda and garnish with a piece of fresh ginger.
by Sarah De Heer, June 24th, 2014
Zucchini are available year-round, but the summer growing season brings an abundance of all shapes and sizes of summer squash, from crookneck to pattypan to eight-ball. If you have a garden, you will be inundated with the green and golden vegetables...
by Nikhita Mahtani in Food Network Chef, Recipes, June 24th, 2014
In an age where everything seems to be available online, Food Network Stars also have to have a presence on the Web — it’s a one-stop shop to talk with fans and share everyday activities, photos and Post-its.
This week’s episode of Star challenged the finalists with two different social tasks: Create a behind-the-scenes video on the set of Food Star Kitchen, and film a viral marketing video at YouTube Space LA. No stranger to vlogging and creating viral videos, Shay Carl was brought in to help guide the contestants. Shay certainly had the resume for the job. He is undoubtedly a very popular and successful YouTube personality, with five channels of his own (two of them with more than 1 million subscribers each).
We caught up with Shay on location at YouTube Space LA to chat about his time on Star.
Star Talk: What’s the one thing you really wanted to convey to the finalists?
Shay Carl: See, I had to be really careful because the director told me that they have to be responsible for their own videos. So I couldn’t come in there and be like, “I think you guys should do this.” And I don’t want to do that (in case they get sent home and say, “Well that was Shay Carl’s idea!” So it was tough because I’m a very opinionated guy. I just wanted to steer them in the path that they were already going down, without influencing their decisions too much. I was just there to give some tips and tricks, and help them with their training wheels. Imagine they’re like a little child on a bike and this is their first YouTube round, and we’re going down the cul-de-sac and I’m like: “Yup, that’s good! You did it! Good job!”
by Delia Paunescu in View All Posts, June 23rd, 2014
Rigatoni, Burrata, mozarella — as much fun as Italian food is to cook, it’s even more fun to say, and Giada De Laurentiis would agree. In true Giada fashion, she’s even added a section on pasta pronunciation at her first restaurant, Giada, in Las Vegas. Click play on the video below to hear a few more terms from Giada herself, as well as recipes for each.
by Nikhita Mahtani in Recipes, June 23rd, 2014
While the joke of photographing food has come and gone, what remains is beautifully lit pictures of truly delicious dishes. And if the hipsters started the trend, the restaurants are doing it even better. Which makes sense, because who better to capture the essence of your favorite menu items than the team responsible for creating it? Even better, restaurant Instagram feeds provide amazing behind-the-scenes snaps of how your favorite food gets made. Here are 10 restaurants (well, eight, plus fantastic ice cream and coffee shops) that really up the food-photo game: Read more
by Sally Wadyka, June 23rd, 2014
For a quick and delicious lunch, there is nothing better than a satisfying sub sandwich. While usually the fillings include deli meats like ham or turkey, you can always adjust your sandwich to include some meatless alternatives like soy, lentils or portobello mushrooms. With the right seasonings, you won’t even miss the meat.
In this Tofu Parmesan Subs recipe from Food Network Magazine, the traditional Italian dish chicken Parmesan gets a vegetarian makeover with tofu, which is stuffed between two slices of crusty Italian bread. The tofu is coated in eggs and covered in a breadcrumb-and-cheese coating, with a pinch of Italian seasoning for flavor. Melted, nutty Parmesan and a tomato sauce made with basil and garlic cover the bread, and a piece of wilted spinach cooked in olive oil packs in a nutritional punch. The result? A filling lunchtime staple.
It’s the new smoothie dilemma: Straw or spoon? Just when you thought the world of liquid meals was complete, along comes something new. The latest trend in purified food: Smoothie bowls. That’s right, these are smoothies, but you eat th...