by Sarah De Heer, June 29th, 2014
by Nikhita Mahtani in Community, June 29th, 2014
“The elite eight,” Bobby dubs the finalists as they arrive at Knott’s Berry Farm, an all-American amusement park, for their first-ever live demo this week. The finalists are tasked with preparing a typical 4th of July feast (but matching it to their POVs), as well as presenting it to a live audience — 400 people to be exact.
If you haven’t yet watched the episode, don’t read any further. Star Talk is about to break down the ins and outs of the episode — and reveal who was sent home.
by Abigail Libers, June 29th, 2014
For a summer treat that’s easy on the stomach as well as the waistline, look no further than this Prosciutto Pizza with Cauliflower Crust. Instead of using wheat, the chefs of Food Network Kitchen use cauliflower to add in a nutritional boost to a standard summer staple. With a mix of creamy Asiago cheese and salty prosciutto, it’s no wonder this guilt-free recipe is this week’s Most Popular Pin of the Week.
For more nutritious summer recipes, check out Food Network’s Let’s Get Healthy board on Pinterest.
Get the recipe: Prosciutto Pizza with Cauliflower Crust
by Ricky Smith in Drinks, Holidays, June 28th, 2014
Throw a bash these days, and you’ll likely be faced with a barrage of requests from friends who are gluten-free, dairy-free, meat-free — you name it. But that doesn’t mean these guests are fun-free! Whatever your pals’ eating...
by Maria Russo in Recipes, June 28th, 2014
While there are plenty of ways to get festive for the holiday with cakes, pies and all-American favorites, the drink department requires a bit of effort. At any July 4th party, you can probably find lemonade, iced tea and maybe some punch. But to really wow your guests, you’ll need a few of these colorfully creative cocktails.
Fireworks Red, White and Blue Daiquiris
Ah, the daiquiri. You’d be hard-pressed to find someone who doesn’t enjoy this classic summer drink. The red portion of this version is sweetened with strawberries and watermelon, making it extra-light, while the white portion is made with coconut sorbet, giving the drink a bit of creaminess. And the blue center is made with white rum, blue passion-fruit liqueur and blue curacao, giving the drink its grown-up kick.
by Melissa d'Arabian in Food Network Chef, Holidays, June 28th, 2014
With summer in full force and grilling season officially underway, The Kitchen co-hosts dedicated an entire hour on this morning’s all-new episode to perhaps the ultimate grill-friendly meal: burgers. Family-friendly and endlessly versatile, hamburgers can feed a crowd and shine both in their simplest form and when dressed up with nontraditional toppings. Katie and Marcela offered a few of their takes on classic between-the-bun creations with Shrimp Burgers with Old Bay Mayo and Grilled Chicken Burgers with Pasilla Aioli, respectively, while Geoffrey, Katie and Sunny made next-level ketchups: Guachup, Spiced Peach Ketchup and Sunny’s Homemade Ketchup.
FN Dish wants to know: When it comes to firing up the grill and searing your ultimate burger, what do you reach for? Is your favorite patty one made of chicken or fish instead of beef, or do you prepare no-meat burgers? Are you a cheese purist and prefer cheddar or American, or do you reach for tangy goat or blue cheeses? Toppings: salty like bacon, or sweet like caramelized onions?
Vote in the poll below to tell FN Dish how you take your best burger (select all that apply).
by Andrea Strong, June 28th, 2014
Fourth of July is coming up soon, which reminds me of that time we almost set the house on fire. No, not the time my little brother got into the fireworks when we were vacationing in Nags Head in the early ’80s. I mean last year.
I’ll back up and remind us all: No one is perfect. Even a Food Network star will hit a snag in the kitchen every so often. But the savvy cook knows how to deal with these mistakes and smooth over a tiny hiccup so that no one will even notice. Overcook a roast and I’ll show you how to turn it into French dip sandwiches with lots of au jus.
But what about the bigger blunders? The ones that can’t be covered up with an extra ladle of sauce? I invite you to think about your biggest culinary mistake, ever. And now, prepare to feel better about yourself in the kitchen.
by Allison Milam in How-to, June 28th, 2014
These days, it’s all the rage to join a community supported agriculture plan, or CSA. But as recently as 2008, it wasn’t quite as easy. That was the year Dahlia Abraham-Klein, frustrated with the lack of locally sourced food in her Long ...
by Sara Levine in How-to, In Season, June 27th, 2014
Whether you’re vacationing in New England or elsewhere, summer is the time for an authentic, sea-soaked clambake on the beach. With the right grill setup and loads of salty seaweed, this seaside feast can be reproduced on just about any sandy shore — barbecue laws permitting, of course. Head down to the water’s edge to collect the seaweed the old-fashioned way, or get it from your local fishmonger. From there, it’s all about assembly. Here’s how to build the quintessential clambake, layer by layer.
by Virginia Willis in In Season, Recipes, June 27th, 2014
Cold beers are great and all, but you’ll really raise your summer party game this weekend with these boozy ideas. Take the watermelon keg to the next level by turning it into tequila shot skewers, make summery sangria right in your cooler, and stock the ultimate DIY margarita bar with an array of citrus juices and mango puree. See how it’s done below, and check out more cool ways to win summer. Read more
Succotash is essentially an all-American stir-fry. Succotash has many variants and adaptations, but by definition, nearly all contain corn and beans. Fresh vegetables are what make this recipe so special, so I gently suggest not to bother with this recipe unless you can make it with peak-of-summer produce. All the ingredients are diced about the same size, resulting in a stellar vegetable medley. I promise you will be rewarded! The key to succotash is that simple ingredients are combined with a minimum of fuss, and the results are a colorful and crisp burst of down-home comfort.
Choosing the vegetables is important. When faced with a mountain of corn at the grocery store, farmers market or produce stand, look for the silk at the top of the ear to be very dark brown, almost black. It is not unusual to see people peeling back the husks in search of ears with perfect rows of kernels. Just take a peek to make sure the ear is full and free of worm. Try to purchase corn still in the husk and keep it on until ready to cook, to keep the corn moist and sweet.