Each week viewers watch contestants put out dish after dish, many successful, others not so much. Those that do get high praises from the judges and focus group members are drool-worthy. Did you know you can make them at home? Get the recipes for the...
A kid-friendly project that will bring the entire family together for the 4th of July, this Red, White and Blue Gelatin Flag by Food Network Kitchens will be the centerpiece of your party. Fun and festive, kids will enjoy making it just as much as they’ll enjoy eating the sweet combination of strawberry-, coconut- and blueberry-flavored layers.
Find out what you’ll need to create this dessert by clicking the play button above.
Yes, sautéed spinach is fabulous. Kale chips are fun. A crisp Romaine salad is especially refreshing on a hot day. But the health benefits of leafy greens are numerous, and to eat more of them you’ll have to think outside the produce box and ...
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 features nontraditional burgers made with chicken and seafood.
Traditional beef burgers are, of course, a summer classic, but when the old standby proves predictable and perhaps even boring, it’s time to look to other between-the-bun creations to dress your grilling menu. Swapping in ground chicken, turkey or pork instead of everyday beef delivers the same meaty bite you’re used to, but it also offers new tastes and textures. Seafood, too, works well in patty form, especially when you pair it with complementary toppings.
Food Network Magazine lets family-friendly fish shine in its Perfect Salmon Burgers, a top-rated dish made moist and flavorful, thanks to a binding mixture of mustard, mayonnaise, lemon juice and breadcrumbs. Serve these dressed-up fish sandwiches as you would a seafood dinner: with a topping of creamy tartar sauce for the most tried-and-true taste.
Dry, flavorless chicken. It’s something that every backyard griller has faced at one point or another in his or her outdoor cooking career. Once it happens, even an easygoing home cook will start taking extreme measures to ensure that future grilled chicken stays moist.
Some swear by an overnight rest in a seasoned salt brine (much like what is recommended for Thanksgiving turkeys). Others choose to perch a whole chicken atop an open can of beer, thinking that the vapors help keep the bird tender. Truly, there are enough dry rubs, soy-based marinades and tangy sauces out there to fill a small stadium.
Thanks to Alex Guarnaschelli, however, and her recipe for Yogurt Marinated Grilled Chicken with Harissa, I’ve discovered that you don’t need any of that stuff. All it takes to make a gorgeously tender and burnished grilled chicken is a sturdy pair of kitchen shears, a little bit of yogurt, a few spices and some steady, indirect heat. She also includes a recipe for homemade harissa (a spicy sauce with roasted red peppers as its base) that makes this chicken positively dreamy. The whole thing is easy, nearly foolproof and just perfect for The Weekender.
Each episode of Food Network Star runs for about 42 minutes total — not including commercial time, of course — but to produce that short amount of television, finalists, mentors, camerapeople and behind-the-scenes crew devote three whole days to filming a single show. Shooting often starts early in the morning and doesn’t wrap until late in the evening, and while the process is indeed efficient and organized, the cast is surely left with downtime, both on the set and behind the scenes. It’s up to them to fill that time on their own: Should they try to anticipate future challenges, hash out go-to recipe ideas, reflect on the competition in their journals or chat with contestants?
Given the sneak-peek photo above from Sunday’s all-new episode, it looks as if Russell and Nikki have taken the moments before filming begins to simply goof around with each other, donning silly faces, lighthearted expressions and bunny ears. Do you think they’ve become slaphappy by their long days on set, or are they using the play time to de-stress from the competition? Will they be able to regain focus and professionalism before the next challenge begins?
Before you tune in this Sunday at 9pm/8c to find out what’s going on, we’re challenging you, Star fans, to write your best captions (tastefully appropriate, please) for this moment in the comments below.
This party-perfect recipe is a great replacement for traditional mayonnaise-based salads; it gets its creamy texture from dairy-free yogurt. The fresh carrots, grapes and tarragon give this salad an exciting, fresh taste. Gluten-free pasta makes it ...
One of the most difficult barriers dieters face are folks who try to sabotage their weight loss efforts. These are the folks who will shove an over-sized piece of cake in your face at a party or insist on having fried food at every meal. Every diete...
What to Watch: Ree’s Fourth of July, Trisha’s Poker Night, Ina in New York and Iron Chef Flay vs. Chef Voltaggioby Joseph Erdos in Shows, June 28th, 2013
On Saturday morning, Ree shows you how a Fourth of July party is done. Then it’s poker night with Trisha, who’s preparing a selection of finger foods. On Barefoot Contessa, Ina heads to New York to learn the secrets behind some specialties like steak, bagels and coffee. And on Giada at Home, it’s a special celebration for Aunt Raffy.
Sunday morning, Jamie is preparing a meal for his family restaurant’s softball team. Then Guy is cooking a Sicilian menu with his pal. Meanwhile, Jeff is inspired by a local seafood restaurant to make a couple of unique sandwiches. Finally, Bobby is grilling up an Italian-inspired menu capped off with espresso sodas.
In the evening, it’s competition time with an ‘80s-themed episode of Cupcake Wars. Then it’s Fourth of July on Food Network Star, where the remaining finalists must do live cooking demos. And on Iron Chef America, it’s Bobby Flay vs. Michael Voltaggio.
Beer is a refreshing beverage during the warm summer months, and it’s also great to cook with and marinate meats in. The beer used in Food Network Magazine‘s Beer-Braised Ribs with Clams dinner (pictured above) is not only a great way to season ribs — it’s also perfect for a refreshing Lemon Shandy. It’s easy: Just mix equal parts beer and lemonade and serve over ice. Add a splash of ginger ale if you’d like. It’s the perfect drink to sip as you pile up all those bones and shells!
Make this easy menu for dinner tonight: