by Joseph Erdos in Shows, June 21st, 2013
by Victoria Phillips, June 20th, 2013
This weekend, Food Network’s new episodes cover a little bit of everything, including Mexican night, movie night, packed lunches to go, barbecuing, muffins, cupcakes and more.
Start your Saturday morning with recipe ideas for a packed lunch to go, as Ree prepares sandwiches and salads for a group meeting. Then Trisha gets to cooking a Latin-style menu with her workout instructors. Later, Giada shares her favorite muffin recipe with various mix-in ideas.
On Sunday morning, Jamie Deen is preparing dishes for taco night with a Southern twist. Then Guy is cooking a special lobster dish. On Sandwich King, Jeff is remaking the sloppy joe to be healthier for his son Lorenzo. And Bobby is barbecuing bison short ribs and grilling fish tacos.
Then in the evening, come back for some competition, starting with a toy-themed episode of Cupcake Wars. Then it’s off to the movies on Food Network Star, where teams of the remaining finalists must cook and create movie trailers. And finally, on Restaurant: Impossible, Robert must help revitalize a Greek diner.
Read about the shows
by Maria Russo in Drinks, June 20th, 2013
Worried about finding healthy eats while your family visits national parks this summer? Fret not, the First Lady’s healthy diet initiative has got your back.
The National Park Service, as part of Michelle Obama’s Let’s Move campaig...
by Sarah De Heer, June 20th, 2013
Tomorrow marks the first day of summer, which means it’s officially time to kick off the season of warm-weather eats and drinks. This weekend, add a little extra chill to your grilling and chilling menu with adults-only mojitos. Cool and refreshing, these easy-to-mix cocktails are go-to summer sippers, classically made with lime, rum and mint, although easily dressed up with fruits, plus a mix of citruses and liquors. Check out Food Network’s top-five mojito recipes below for crave-worthy concoctions from Guy, Giada, Tyler and more Food Network chefs.
5. Double-Apple Mojitos — Guy swaps in vodka for rum in his easy mojito, laced with apple juice and garnished with slices of red and green apples.
4. Orange Mojitos — Pair the fresh taste of lime juice with orange juice to create a sunset-colored sipper, ready to enjoy after just a few seconds in the cocktail shaker.
Get the top three recipes
by Elizabeth Armour, June 20th, 2013
This season, Alton, Bobby and Giada are playing two roles: mentors and judges. When they're not sharing their expert advice with the remaining contestants during challenges, they're making the tough decisions — who stays and who goes each week. Whi...
by Toby Amidor, June 20th, 2013
When I’m cooking the same dish multiple times a week, I know it’s time to find new recipes. This can be difficult because sometimes I don’t have the energy to find new healthy recipes and sometimes I don’t have the time to...
by Melissa d'Arabian in Food Network Chef, June 20th, 2013
When it comes to healthy beverage choices, water tends to always top the list. But where do other favorites like juice, coffee, tea, milk, and even alcohol fit into a healthy lifestyle?
So Many Choices?!
With so many beverages lining store shelves p...
by Dana Angelo White, June 20th, 2013
It’s summertime and we are blessed with days filled with trips to the beach or museums to meet up with friends, and we’re usually grabbing something to-go on our way to the destination. Every Sunday evening, everyone in our community in Coronado, Calif., loads their kids and a picnic into their red Radio Flyer wagon and heads to Concert in the Park. So when many of you lamented the challenges of packing a summer picnic, I heard you. The ant’s time as the biggest picnic woe is long gone — now we worry about packing healthy, delicious food that our kids will actually eat, while keeping the food in a temperature-safe zone, without spending too much time. Is that too much to ask? No. So here are four tips to help get you there:
1. Start with the protein
The protein is the trickiest part of the meal because it often involves meat, which can be a challenge to keep in a safe temperature zone. My secret picnic weapon: non-meat protein. And by this, 99 percent of the time, I mean quinoa. Make a quinoa salad, subbing quinoa for rice, pasta or other grains. It is full of protein, fiber and complex carbs, and it will probably work in your favorite recipe (for inspiration, try my Quinoa Tabouli). Quinoa can be served chilled or at room temperature, making it my perfect picnic protein. My second non-meat protein insider secret: Use white beans and whole-grain pasta to make any pasta salad you like. Try a salad made with roasted veggies, feta and vinaigrette.
Get the next three tips
by FN Dish Editor in How-to, June 20th, 2013
Ever wonder what healthy folks do to be and stay that way? Being healthy is a lifestyle, not just something you sometimes do and then fall off the wagon. Healthy eaters have many of these 7 habits in common — see how many of them you can adopt...
by Jennifer Perillo in How-to, In Season, June 19th, 2013
Move over, burgers and dogs. Your grill is about to see some things it probably hasn’t before. Jake from Food Network Kitchens is showing FN Dish readers how grilling can enhance foods you would normally cook in other ways, like pickles, grapes, French toast, certain cheeses and doughnuts.
Click the play button above to get Jake’s tips.
VOTE: Which one would you make first?
When strawberries start popping up at the farmers’ markets, that’s my signal to get jamming. The window for enjoying sun-kissed, sweet berries here in the Northeast is far too short. Learning to preserve is one way to extend the season — and add much-needed variety come January, when we’re knee-deep in apples and pears. Berries are just the beginning of it all, though.
Preserving is a way to stretch the life of your fruits and vegetables. You can choose short-term storage, by making jams that will stay fresh for a few weeks in the fridge, or pickling, which lasts a few months. This is a good way to get your feet wet and master part of the technique needed for long-term storage.