by FN Dish Editor in Community, June 16th, 2013
by Gabriela Rodiles, June 16th, 2013
Whether you’re still looking for a last-minute Father’s Day dessert recipe or want to liven up a weeknight meal with a quick and easy recipe, this week’s Most Popular Pin of the Week is perfect for kids and adults. Guy tops store-bought pizza dough with marshmallows, chocolate and graham crackers.
For more celebration-worthy recipes, visit Food Network’s Let’s Celebrate board on Pinterest.
Get the recipe: Guy’s S’more Pizza
by Justin Warner, June 16th, 2013
Hash browns are almost synonymous with breakfast. Whether you like yours extra-crispy or full of spice, these simple spuds are a perfect weekend brunch item. Surprise dad this Father’s Day with a serving of this hearty breakfast side that’s ...
by Sarah De Heer, June 15th, 2013
It’s the third week of a live-action job interview. Ten contestants arrive at the Food Star Kitchen. We’re reminded by Danushka very early on that she’s been eligible for elimination for the past two weeks. I smell one of my favorite literary i...
by Maria Russo in Food Network Chef, Holidays, June 15th, 2013
Someone will get chopped on this Sunday’s appropriately themed episode of Star
(watch an extended preview here
). Like most Star
endings, it won’t be pretty. And it wouldn’t be a real Chopped
experience without a Chopped
judge present — Alex Guarnaschelli
, especially. Alex has judging down to a T, not to mention she understands the stress of these competitions, having recently won The Next Iron Chef
Standing in front of the judges’ table on Chopped is scary for any contestant, especially when he or she is waiting to hear the criticism from the judges. Both Alton and Bobby have admitted they believe Alex is the scariest Chopped judge to face. But what do you think? Vote in Star Talk’s poll below.
by Toby Amidor, June 15th, 2013
While some families craft extensive plans and elaborate surprises to honor their dads on Father’s Day, the scene at the Yearwood-Brooks home will be far more low-key tomorrow. For Trisha, her husband, Garth, and his three daughters, there will be just one item on the agenda: spend time together enjoying some of Dad’s most-treasured treats.
“As long as his girls are all three in the same place, that’s huge,” Trisha told FN Dish of Garth when we caught up with her last month. “Now we have two [daughters] in college and one in high school, so getting everybody together is harder.” When the family is finally under one roof, especially at a time like this weekend, quality time is of the utmost importance. “Father’s Day really is just whatever Dad wants to do, and it always means he wants to have his girls there, so it’s always just something with them,” Trisha says of how they’ll be celebrating tomorrow.
by Maria Russo in Food Network Chef, June 15th, 2013
In my house, we always grill steaks for dad on Father’s Day. The secrets to making a steak dinner a healthy one are simple: it’s all a matter of buying the right cuts of beef and making sure portions aren’t outrageous.
by Maria Russo in Holidays, Recipes, June 14th, 2013
Bobby Flay may be one of three no-nonsense judge-mentors on Food Network Star, but he’s also Food Network’s resident grill master, the go-to guy for top burger, side dish and cocktail recipes all summer long. He’s known for his penchant for barbecue and fresh, contemporary takes on classic Southwestern cuisine, so it’s no surprise that when FN Dish caught up with him at the South Beach Wine & Food Festival, he was preparing jerk chicken tacos with red cabbage slaw and tangerine margaritas. Fresh off his win at the 2013 Burger Bash competition, Bobby chatted with fans in the standing-room-only crowd, sharing strategies for stress-free summer entertaining and answering questions about hosting the ultimate cookout. Read on to hear from Bobby, and learn his top-five tips for warm-weather eating and drinking.
5. When you’re serving something in a tortilla — like a taco — it’s best to overseason the filling because it will have to work to maintain its flavor within the wrapping.
4. “Taste every single thing,” no matter what you’re cooking or how.
Get Bobby’s top three tips
by Marisa McClellan in Recipes, June 14th, 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 Friday, FN Dish is giving you a complete menu that is stress-free, and this weekend’s spread will be finished with a chilly frozen dessert to celebrate Dad on Father’s Day.
Even if your dad isn’t a fan of all things meat, bacon and beer, you can treat him to an extra-special dish in honor of Father’s Day this year — just save it until the end of the meal. Richly decadent and deliciously indulgent, frozen desserts are go-to party fare; they’re almost always prepared well in advance, and they’re guaranteed crowd-pleasers, no matter if you’re entertaining kids or grownups.
Showcasing the classic combination of peanut butter and chocolate, the Neelys’ top-rated Peanut Butter Pie (pictured above) is a five-star fan favorite that’s a cinch to make quickly at home. Combine cream cheese, powdered sugar and creamy peanut butter to make the foundation of the richly decadent filling, then fold in vanilla-laced whipped cream to add an airy lightness. The Neelys save time in the kitchen by using an already prepared chocolate crust as the base of their pie, so it’s A-OK to opt for the store-bought variety here. Be sure to let the pie chill for at least four hours before serving to allow it time to set, then offer guests toppings of hot fudge and crunchy peanuts on the side.
by Dana Angelo White, June 14th, 2013
Every winter I order up a large box of Meyer lemons from California. I make marmalade, lemonade concentrate and a big jar of salt-preserved lemons. I spread the marmalade on toast, drizzle the lemonade concentrate into glasses of sparkling water and stare at the preserved lemons, wondering what the heck to do with them.
And so I search out recipes that feature these lemons. I make a few tagines (a traditional use for these salty preserved lemons). I whiz a few slivers into hummus. And I blend up a creamy salad dressing to eat with tomatoes and avocado. Still, there are more preserved lemons to eat.
Because I always have a jar of these lemons in my fridge just begging to be used, any time I spot a recipe that includes them, I sit up and take notice. The recipe that most recently caught my eye was Ina Garten’s Striped Bass and Preserved Lemon Dressing With Grilled Carrots. It’s a gorgeously simple preparation. The fish is pan-roasted, then settled on top of a sunny pool of dressing that’s made from preserved lemons, mayonnaise and vinegar. It’s fresh tasting and the perfect thing for these summer Weekenders.
Before you start cooking, read these tips
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