by Allison Milam in Recipes, June 9th, 2016
by Maria Russo, June 9th, 2016
A simple side of coleslaw might not look like something special, but we’ve learned — from summer after summer of piling it onto our plates and sandwiches — that a good slaw is so much more than a store-bought bag of shredded cabbage. It adds crunch; it brings on tang; it is the most refreshing, invigorating bite on any summer plate. And we’ve got just the recipes to make you appreciate it anew, each in its own way.
Make It Smoky
Kelsey Nixon’s Tangy Coleslaw with Smoked Corn and Lime Dressing fits right into the barbecue. You start by smoking ears of fresh corn for a real taste of the backyard barbecue, before combining the kernels with fresh ingredients like red and purple cabbage, bell peppers and jalapeno, plus a tangy honey-lime vinaigrette.
by Maria Russo in Shows, June 8th, 2016
It was just one year ago that Eddie Jackson was in Food Star Kitchen, battling 11 other hopeful rivals with the goal of earning the coveted title of Food Network Star. Now, with that victory secured, he's returning to this hallowed arena, this time n...
by Allison Milam in Recipes, June 8th, 2016
In Heat 2 of his Cutthroat Kitchen: Time Warp Tournament, Alton Brown, aka “Sgt. Pepper” this week, and the judge of the day, Mr. Jet “The Beat” Tila, traveled back in time with the four hungry chef competitors for a taste of sabotages a la the 1960s. During the After-Show, they rolled into the arena not in a yellow submarine, but in the SS Mustard submarine, in which three of the four Round 1 chefs were forced to prep their joint party-punch and party-snack offerings. And when it came time to put their own spins on a punch, they were met with yet another of the day’s sabotages: the now-infamous oversize gelatin mold.
by Allison Milam in Recipes, June 8th, 2016
Hot dogs and burgers and steaks galore aren’t the only fare that can (and should) get the fire-kissed treatment. It turns out that there are all sorts of unexpected foods that are totally and completely awesome cooked on the grill. Trust us: Fire them up once and you might never take ‘em without char marks again.
A classic fruit crisp is a summer mainstay, but the go-to recipes involve turning on the oven — and heating up your entire house in the process. Eliminate the problem by doing dessert up on the grill instead. These Healthy Grilled Peach Crisp Foil Packs cut out the baking for a simple, lower-fat crisp that is summer through and through.
by Layla Khoury-Hanold in Restaurants, June 8th, 2016
Right up there with an ice-cold glass of lemonade, there is nothing quite as capable of getting you through the dog days of summer like an ice pop. Though you could surely take a stroll through the freezer aisle, buy some pops and unwrap one without batting an eye, going the DIY route is the name of the game this summer. Don’t have ice pop molds? Not a problem. These homemade takes MacGyver the process so you don’t need any special equipment (besides the wooden ice pop sticks) to stay cool all summer long.
Your dentist may not be over the moon about all the sweet treats that you’re filling these little paper cups with, but the summer heat calls for some rule breaking. The Pioneer Woman uses the cups as vessels for her Ice Cream Freezer Pops, filling up each one with ice cream, crushed cookies and candies and spearing it with a stick for an easy summer party dessert.
by Maria Russo, June 8th, 2016
3 of a Kind checks out three places across the country to try something cool, new and delicious.
Togarashi, a chile-laced spice blend, is a staple in Japanese cuisine, but chefs of all backgrounds are using seasoning in creative ways that go beyond seared tuna and hand rolls. Lauded for its nuanced heat and nuttiness, togarashi, which typically includes a mix of red pepper, orange peel, multicolored sesame seeds, nori (seaweed), ginger and sansho (Japanese pepper), is elevating everything from cheesecake to cocktails.
by Bev Weidner in Family, Recipes, June 7th, 2016
You hear from Alex Guarnaschelli in her weekly Star Reports, where she breaks down the Food Network Star competition like only a veteran judge can. Now, starting this Sunday night after the all-new episode, she and Eddie Jackson, last year's winner o...
by Regan Burns in Recipes, June 7th, 2016
Well, hey, summer! Take off your shoes and stay awhile.
We’ve had the rainiest spring, you guys. Like, record rainfall amounts. And while I completely love and adore thunderstorm-y days, I’m actually excited to feel the yard start to dry out and not be so dang squishy. It’s finally warm enough for the kids to play in the sprinklers and kiddie pool whilst taking down 13 ice pops at once. And it’s finally sunny enough for me to sit out on a blanket with a bottle of rosé and watch them gallivant for hours and hours.
Oh, wait. I do that year-round. Never mind.
BUT! What I don’t normally do is stuff burgers. As in, stuff enormous beefy burgers with fabulous cheeses: white cheddar for the littles and my homemade pimento cheese for the adults! If you’ve never made pimento cheese from scratch, I mourn for you. It is WONDERFUL. And when you wrap a mound of meat around it, gah. It’s even better. Can’t deal. Won’t.
Except I totally do deal.
Let’s make some before I weep myself into next season.
by Mallory Viscardi in Books, June 7th, 2016
School’s already out in many parts of the country. And that means even though it’s not official until June 20, summer has begun — whether you’re ready or not. We’ve rounded up our favorite energy-boosting and fill-you-up snacks, perfect for day camp, the pool, and care packages to sleepaway camp and even Grandma’s house. Bonus: none of them contain nuts or require refrigeration!
S’mores Granola (above)
Day campers may not get to toast marshmallows by the fire, but you can bring the flavors of the campfire to them at snack time with Food Network Kitchen’s granola. Combine the necessary ingredients of chocolate and marshmallows with graham cereal, oats and honey to make a sweet s’mores-inspired treat.
If you think red sauce and mozzarella are the extent of Italian food, brace yourself for a delicious revelation. Tasting Rome by Katie Parla and Kristina Gill is here to broaden your palate. This one-stop guide to Roman food brings you recipes for classic dishes you know and love, plus new ideas and iterations of what Italian food means — like the creamy three-ingredient pasta pictured above. It’s a wonderfully simple cacio e pepe; think of it as Italian macaroni and cheese … taken to the next level.
We checked in with the authors to find out about authentic Roman cooking at home and what a typical meal looks like for locals in Italy. Hear what they have to say below, and get their top tips, tricks and must-have staples for an Italian pantry.