by Catherine McCord in Entertaining, June 4th, 2013
by Sarah De Heer, June 4th, 2013
Whether it’s for a bridal shower or a wedding, the perfect gift is as fulfilling for the bride as it can be for you. But as we embark on the big wedding season of the year, there’s an endless amount of items to choose from when looking for a gift you know the bride and groom will use in their kitchen.
One of my favorites to give is a spoon and spatula bouquet. Wrapped up in lots of beautiful ribbons, you can turn a really fun idea into tons of well-priced utensils the newly married couple can enjoy using to cook meal after meal for a lifetime.
Make your own now
by Dana Angelo White, June 4th, 2013
The newest season of Star kicked off this past Sunday night, and along with 12 new contestants, there are a couple of new features added to the show that may be unfamiliar to fans. This handy little guide should help navigate you through the next 10 ...
by Food Network Magazine in Food Network Magazine, June 4th, 2013
Is a loaded frozen yogurt sundae your idea of a healthy treat? Watch out! Here’s what to know before you hit up one of those super-popular frozen yogurt bars.
Think about the weight of your frozen treat or your waistline may...
by Lauren Miyashiro in Books, June 3rd, 2013
Hot Tips From Food Network Kitchens’ Katherine Alford:
One of our favorite new supermarket finds is frozen brown rice. It’s fully cooked and ready to use: You can add it straight from the freezer to soups, stews and stir-fries and saving about 45 minutes of cooking time.
(Photograph by Julia Cawley/Studio D)
by Sarah De Heer, June 3rd, 2013
There’s no right or wrong way to learn how to cook. Some people are more logical and some are more visual. For the latter group, traditional cookbooks can be a bit intimidating, which is exactly where Katie Shelly drew her inspiration for her upcoming cookbook, Picture Cook.
Katie doesn’t credit herself with particular culinary intuition or talent. She learned to cook through experimenting and focuses on making “food that is tasty and does the job.” Composed of 50 recipe “blueprints,” her book covers snacktime to dinnertime with illustrated ingredients and steps. Her hope is that home cooks will find the drawings straightforward and easy to improvise.
Do you dive into a recipe right away or watch Ina or Alton make it first? If you’re a person who learns by seeing, perhaps recipe drawings are just the inspiration you need in the kitchen. Let us know what you think — what works for you?
To learn more about Picture Cook, head over to NPR’s food blog, The Salt.
by Maria Russo in Recipes, June 3rd, 2013
Eleven episodes, 12 contestants, countless challenges and only one ultimate dream come true. Every Sunday, Bobby, Giada and Alton will take on the difficult task of eliminating one finalist in the quest to help guide fans to vote for Food Network’s next sensation. And this is no easy task. Check back here every week to read Star Talk’s exclusive exit interview with the latest Star hopeful to leave Star Kitchen.
If you missed the show and recorded it, don’t read any further — Star Talk is about to chat with the first finalist to go home.
Daniela Perez-Reyes, from the very beginning, proved she had the smile, charm and culinary chops to be on Food Network Star, but her journey was short-lived.
by Robin Miller, June 3rd, 2013
Hot dogs, sticky ribs and juicy cheeseburgers take center stage during grilling season, and if you don’t eat meat, it can feel like your only options at a cookout are the side salads and veggie toppings for the dogs and burgers. Instead of tucking into another plate of macaroni salad and shredded lettuce, try hearty, seasonal main dishes that go beyond grilled vegetables. Summertime favorites like veggie burgers, cheesy pizza and gazpacho are classic picks that are deliciously meat-free but still seasonal and ideal for outdoor entertaining.
In this recipe for Barbecued Tofu, medium-firm tofu is the meaty protein of the dish, a big-batch pick that can feed a crowd. Tofu often gets a bad rap because of its tendency for blandness, but that’s often only the case when it’s prepared and served on its own, with no additional flavors or ingredients. Here, the diced tofu is cooked in a pan on the grill alongside fresh garlic, peppers and onions, so there’s no opportunity for lack of taste; the smoky, charred flavor of the grill, the bold garlic and the sweet vegetables work together to turn the tofu into a full-flavored bite. Plus, because the tofu is further sauteed with barbecue sauce before serving, it absorbs the sweet, tangy taste of the condiment and becomes transformed inside and out. Save time in the kitchen by relying on store-bought barbecue sauce to make this meal in a flash — just be sure to pick up a bottle you know your family enjoys, as it will be predominant on the plate.
by Justin Warner, June 3rd, 2013
It seems “truffle fries” are super trendy these days. No surprise, they’re downright amazing – crisp, golden-brown French fries with hints of earthy truffle oil. Problem is, they ARE French fries after all, which means they dish ...
by Simon Majumdar in Food Network Chef, Shows, June 2nd, 2013
It’s an 11-week, live-action job interview. It starts with 12 or so fine foodie folks who compete to be the newest member of the Food Network family. In each episode, one or more of the applicants is shown the exit, and at the end, America will vot...
Despite some extremely tough battles, it was Iron Chef Michael Symon who finally emerged victorious from the first-ever Iron Chef America: Tournament of Champions. He defeated Iron Chef Garces in a classic confrontation, claiming the title, as well as the bragging rights over his fellow members of the Kitchen Stadium club.
Before he went out to celebrate, I caught up with him and asked for his thoughts on the tournament and his victory.
Since you won, I’m assuming you think that the Tournament of Champions was a good idea. Would you still have felt the same if you had lost?
MS: I definitely still would have thought it was a great idea to have the Tournament of Champions, even if I hadn’t won it. But I’m not going to lie to you, I would have enjoyed it a whole lot less!
Bobby Flay didn’t take part in the tournament. Do you think that cheapens the title, and how do you think you would get on against Iron Chef Flay if you did battle him?
MS: You only have to look at some of the tough battles between the other Iron Chefs to know that Bobby’s absence did not weaken the tournament at all. Iron Chef Flay and I have known each other for so long and are such good friends that we have promised that we will never compete against each other. I know it’s a cop-out, but if we were forced to battle, I think it would probably result in a tie.