Duff Goldman will appear with his band, Sand Ox, at the Wing Festival in Buffalo New York Saturday, September 3. The event marks the Buffalo Wing Festival’s 10th birthday celebration. Duff and members of his band will serve as judges in the birthday cake decorating competition. Visit the festival website for details on submitting a cake entry.
Iron Chef Jose Garces will be cooking at the 26th annual Kennett Square Mushroom Festival in Pennsylvania on September 10, with a book signing to follow. Chef Garces is the author of Latin Evolution, which features the flavors and cooking styles of Spain and Latin America.
Find out what Bobby and Alton are up to »
Want to know what Food Network fans were cooking in August? From Guacamole to French Toast and sweet Buttercream Frosting, here are the top 10 recipes of the month:
10. Quick Vanilla Buttercream Frosting
9. Paula’s Beef Stroganoff
7. Bobby’s Fish Tacos
6. Giada’s Chicken Piccata
The top five recipes of August »
Labor Day weekend marks the unofficial end of summer, and after a long three-month vacation, kids will be heading back to school in just days. Savor these last homework and activity-free days with friends and family, and prepare quick and easy, in-season recipes that can be made in minutes.
Leave it to 30-minute mogul Rachael Ray to concoct an impressive and flavorful burger in just a half hour. Her BBQ Chicken Burgers With Slaw (pictured above) from Food Network are packed with tangy barbecue flavors, including Worcestershire and hot sauces, garlic and grill seasoning. Topped with a mayo-free cabbage slaw, these burgers are not only filling, but healthful as well.
More quick and easy Labor Day recipes »
Tomatoes are reaching their peak in several parts of the country, and the fall harvest is on the horizon: The ocean is offering a bounty of catches. September is one of the most abundant months for vittles, and the festival offerings that follow reflect that.
Louisiana Shrimp & Petroleum Festival, Morgan City, La., Sept. 1-5: This 76th annual Labor Day weekend gathering celebrates industries crucial to the Bayou State’s economy and the individuals who work in the shrimping and oil businesses. Aside from tons of shrimp, Cajun classics like jambalaya and fried alligator will be on the menu. Carnival rides, arts and crafts, a car show and live music round out what is one of the most unique food festivals in the country.
Shrimp and grits, cranberries and more »
Imagine crossing a monster potato with a water chestnut.
That’s jicama for you. And while not much to look at on the outside, the crisp, crunchy texture and clean, sweet flavor inside make this veggie worth seeking out.
First, the basics. Jicama (pronounced HICK-a-MA) is a tuber — a big brown round root. A relative of the bean family, it is native to Mexico and South America.
Though most often eaten raw, such as chopped into salads, jicama can be steamed, boiled, sautéed or fried. And so long as you don’t overcook it, jicama retains its pleasantly crisp texture (think fresh apple) when cooked.
The flavor is on the neutral side, with a hint of starchy sweetness. It really is quite similar to water chestnuts, and can be substituted for them.
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It’s no surprise that Ree Drummond, better known as the Pioneer Woman, would have a strong following of Tweets during this past Saturday’s premiere show on Food Network, but fans took it one step further by throwing Pioneer Woman watch parties. Fans young and old gathered around the couch with delicious dishes of chocolate cake, macaroni and cheese, and complete breakfast buffets like @jenjenk enjoyed with her family (pictured above). Below, check out four more of our favorite watch party moments that were captured on Twitter.
Our four favorite watch party moments »
Enjoy more time with your guests this Labor Day weekend by making these small pies ahead of time; store tightly in a sealed container for up to 1 week.
Get the recipe: Chocolate Whoopie Pies
Browse more of Food Network’s Labor Day dessert recipes.
Every week, Mark Oldman — wine expert, acclaimed author and lead judge of the hit series The Winemakers — shares with readers the basics of wine, while making it fun and practical. In the coming weeks, he’ll tell you what to ask at a wine store, at what temperature to serve it and share his must-have wine tools.
A word of reassurance to casual drinkers: Even wine pros like to drink simple, affordable wines most of the time. While high-dollar, prestigious juice is always appreciated (especially when it’s on someone else’s dime), the eternal, ongoing quest is for delicious bottles that are as affordable as they are easy to come by. Here are three types that will enchant any night of the week:
Vermentino: If you’re up for a more interesting alternative to Pinot Grigio, look no further than this fun-to-pronounce white from Italy. Increasingly in stores and restaurants, Vermentino is medium weight, with sassy notes of citrus and a clean, appetite-stoking finish and rarely a trace of oak. Typically ringing up less than $15, it makes fast friends with seafood of all sorts, including this tangy, toothsome Red Mullet Wrapped in Paper.
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It’s week four of our season-long garden party, Summer Fest 2011, where we welcome food and garden bloggers to feature garden-to-table recipes and tips. We’ll help you to enjoy all that this season has to offer. So far, we’ve delved into cucumbers and peaches.
As summer’s stifling heat slowly gives way to fall’s refreshing breezes, throw an outside dinner party with tomatoes front and center.
It’s the perfect time to showcase meaty summer tomatoes, dripping with succulent juice and pulpy seeds, in simple appetizers your guests will surely want seconds of.
Start off simple with Rachael’s Tomato and Shrimp Salad With Horseradish Dressing. Large beefsteak tomatoes brighten the plate, while the shrimp adds a heartiness that isn’t overly filling. Whip up Giada’s Calamari, Tomato and Caper Salad in 20 minutes or less for a dish that’s simply executed with lots of fresh lemon, salt and pepper.
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Cupcake Wars judge Candace Nelson is the founder and pastry chef of Sprinkles Cupcakes, the world’s first cupcake bakery. She joins us on the FN Dish each week to recap all the sweet details of the competition from her seat at the judges’ table. Here’s what she had to say about this week’s episode.
This week’s Cupcake Wars was a heated competition as our bakers fought to have their cupcakes showcased at the US Open of Surfing. Round one transported us to the birthplace of surfing, Hawaii, complete with unique tastes of the islands. All contestants worked with either canned ham or tuna — a risky proposition and difficult to master. Shannon’s slider cupcake was interesting, but missed the mark with its mushy, taro-root frosting. Stephanie’s coconut lime cupcake was soggy with infused pineapple juice — I needed a wetsuit just to handle it.
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