If you’re searching for a side dish that cools things off and heats them up at the same time, this is the recipe. Two star ingredients of the warm-weather months, corn and watermelon, take a zingy turn with the help of traditional street-corn ...
When you think of state fair food, you probably think of things that are deep-fried, sugar-dusted, perched on a stick or served in a cone: You’ve got your corn dogs, funnel cakes, ice cream — with which you can fortify yourself as you gaze upon your wall of blue-ribbon pies and, especially in the Midwest, your life-size cows carved out of butter.
But, of course, those fairground staples are only the beginning. State fairs are also famous for debuting foods that are new and different — innovative, imaginative, exotic and often deliberately excessive. Who can forget the deep-fried stick of butter on a stick that made its debut at the Iowa State Fair a few years back?
For this week’s Chopped Dinner Challenge, the chefs of Food Network Kitchen chose to feature the basket ingredient yellow miso paste. A rich Japanese staple used in marinades and soups, it has a distinctive umami flavor without being too overpowering. In this Grilled Caesar Salad with Yellow Miso (Dressing) recipe, the vegetables are grilled to accentuate the flavor of the miso, and the anchovies are omitted so that the miso really shines. It’s the perfect summer party appetizer or a light lunch.
If you’re having a Fourth of July party this weekend, serve Ina’s crowd-pleasing cake that feeds up to 24 guests. You can make the easy vanilla sheet cake ahead of time and decorate it with berries and frosting the day of your party to cut down on in-the-kitchen prep during your gathering.
“I wish I didn’t hear the judges say I had the best dish. I knew I was going to be in the bottom. I didn’t handle the timing of my demos as well as I should have; looking back, I could have done better,” Christopher said in his exit interview. But what he didn’t know at that moment was that he was going to receive another chance at the competition in Star Salvation.
In his first attempt at Salvation, Christopher’s realistic about his chances at success, given his past struggles. “I’m hoping I get to cook again, because it’s the only thing I seem to do well,” he says. In Episode 5 of Star Salvation, he joins Chad and Luca, who seem to be leading the competition. Will Christopher be able to change that track record?
Watch Christopher battle for a chance at redemption on Star Salvation. Click the play button on the video above to see the first part of Episode 1, then head over to Star headquarters to catch the second part.
When it comes to warm-weather produce, much is made of the importance of finding just-ripe fruits and vegetables for their natural sweetness and juicy insides. But that all changes when the spotlight is shined on one particular summer classic: fried green tomatoes. This Southern staple is best when made with firm, not-yet-ripe tomatoes — which are most often green — because they’re not packed with liquid yet. Traditional tomato sauce relies on ripe red tomatoes because they burst open with juices when cooked, but it’s those same juices that would render red tomatoes limp and the crumb coating soggy if they were fried.
As you peruse your gardens this summer or shop at farm stands and the supermarket, reach for green tomatoes and put them to work in the Neelys’ can-do recipe for Fried Green Tomatoes (pictured above). Ready to eat in only 30 minutes, this simple-to-make dish features slices of green tomato dunked in garlic powder-laced flour, a batter of milk and eggs, and finally panko with a pinch of cayenne for subtle heat. Fry them until they’re golden brown and crispy on the outside and serve a creamy, tangy buttermilk sauce alongside for deliciously easy dipping.
The right dip recipe can get you through anything. The kids surprised you with a houseful of small-but-hungry friends? Bring out the chips and dip — vats of the stuff. A friend’s going through a breakup? There’s no better method for sopping up their tears than doing so over a bowl of guacamole. Perhaps most importantly, however, a solid dip recipe can help hit your cookout or picnic out of the park, especially this time of year. Before you peel open a tub of sorry store-bought dip, witness how these dip giants can come together in a flash, especially with a little how-to help.
Many of us enjoy a summer cocktail or two, sharing a bottle of wine over dinner, a few beers while watching the game. No one — at least no one I know — enjoys the hangover that often follows. But what is causing all those miserable symptoms the morning after? Why, exactly, do we get hangovers? And what, if anything, can you do about them?
The Atlantic magazine recently published an interview with Richard Stephens, a psychology professor at Keele University in the U.K. and a member of the Alcohol Hangover Research Group, a group of scientists who study hangovers that convened this past weekend. He offered some insight that may prove useful before you head out to those Fourth of July barbecues and wake up the next day with fireworks going off in your head.