by Lauren Miyashiro in Food Network Magazine, Shows, May 31st, 2014
by Maria Russo in Entertaining, Food Network Chef, May 31st, 2014
For the June issue
of Food Network Magazine
, artist Steve Casino turned ordinary peanuts into intricate Iron Chef
caricatures. The “painter of nuts,” who is also a professional toy inventor, says the most difficult part of the process isn’t painting on such a small canvas, it’s finding the perfect nut — he’ll go through thousands of peanuts before finding the right shape.
Click play on the video above to catch a glimpse of the process and see the peanut chefs in the making.
Which Food Network chef would you like to see in peanut form?
by Amy Reiter in News, May 31st, 2014
This week marks the unofficial beginning of summer, and with that comes three months of hazy days, late-night swims and surely plenty of grilling. While burgers, hot dogs and barbecue are no-fail menu items, the classic preparations for these favorites can get tired year after year, and so this morning’s episode of The Kitchen was dedicated to go-to grilled recipes, seasonal how-tos and party ideas that deliver ideal results every time. Recently FN Dish caught up with Katie Lee, who dished on what it takes to pull off — and enjoy — a summertime soiree at home. Read her exclusive interview below to learn her take on the season’s must-haves, and get her ideas for make-ahead dishes plus tips on hosting a crowd.
What are some of your must-haves for summer cookouts?
Katie Lee: I like to make side dishes that I can do ahead of time that can be kept in the refrigerator and pulled out when it’s time for dinner. I always do some kind of grain salad, like a quinoa salad or a farro salad. Corn on the cob is a must. My summer cocktail of choice is an Aperol Spritz. A big bucket that you can fill with ice and all your drinks so that people can serve themselves. Reusable plastic wine glasses so that you’re not creating a lot of trash, but you also don’t have to worry about somebody breaking glass near the pool or outside.
by Sally Wadyka, May 31st, 2014
A Nutty New Trend: The next big thing in technology: nuts. So suggests Slate’s Lily Hay Newman. How does she figure? For starters, tech startup OnePlus is coating the backs of its new smartphones with a cashew powder to give them a soft texture. And an eco-city in Turkey is considering a proposal to burn pistachio shells to provide heat. The nuts are grown locally in great quantity, making them an especially enviro-friendly option. “The tech-nut collision may seem like a happy accident,” Lily writes. “But it also stems from the never-ending search for innovative and sustainable materials, and from looking for the next big thing in industries that haven’t had a lot of recent growth or change.” [Slate]
What’s Brewing: Speaking of next big things, the latest development in coffee making is apparently the “automatic pour over.” According to Lifehacker, these machines differ from drip machines in the way they heat water to the “proper brewing temperature” and maintain it throughout the brewing process. They also “use a broad drip pattern across the coffee grounds that gives [the coffee] a chance to bloom … before it passes through into the carafe below.” Who knew? [Lifehacker]
by Sarah De Heer, May 31st, 2014
If fat was the star dietary villain for the past few decades, sugar is quickly stepping up to take its place. The sweet stuff figures prominently in the recent documentary Fed Up. There are websites, such as I Quit Sugar, devoted to eliminating su...
by Virginia Willis in Recipes, May 30th, 2014
On Sunday, fan favorites Chad and Martie will return to battle the first ousted finalist on Star Salvation
Click play on the video above to get a sneak peek of the competition.
by Amy Reiter in News, May 30th, 2014
Although it’s pasta-based, old-fashioned Easy Macaroni Salad is pretty far away from anything that might remotely be considered Italian. Only in Middle America would something made of pasta and mayonnaise be considered a salad. Believe me, Rome, Georgia, and Rome, Italy, are more than just a few miles apart. Instead, consider the deli cases all across the U.S. that have mini-tubs and buckets of this lined up like soldiers and at the ready for afternoon picnics and summer suppers on the deck. Macaroni salad is all-American Down-Home Comfort. Moms and dads are also quick to go to this to recipe to accompany BBQ chicken or burgers on the grill. And we all know that store-bought is fine, but homemade is nearly always better. Read more
by Sarah De Heer, May 30th, 2014
Goal! What better way to honor the efforts of fit athletes from around the globe gathering to compete than with a selection of snazzy doughnuts? To pay tribute to the 2014 FIFA World Cup, Krispy Kreme Japan is introducing six limited-edition doughnuts inspired by six of the 32 countries set to participate in the global soccer tournament: Mango Passion (Brazil), Creme Brulee (France), Tiramisu (Italy), Peach Melba (the United Kingdom), Lemon Cheesecake (the United States) and Green Tea Cake (Japan). They look delish, but maybe don’t try to eat them all in one sitting without an assist. [Krispy Kreme Japan via The Daily Meal]
Peculiar Picnic: It’s a napkin — and a portable picnic table with cup holders. Two industrial design grads from Taiwan’s Tunghai University have created a “napkin table,” a take-along tote that unfolds and attaches with straps to the necks of two diners sitting opposite each other. The flat surface extending like a flat hammock between them can accommodate plates, utensils and beverages, and loose fabric at each end can be used to dab crumbs from lips. The creators say their napkin table “can improve the relationship and interaction between people when eating.” Certainly it would require a certain amount of trust. One sudden move from your meal companion and you’ve got a lapful of lemonade. Ick. [Design Boom]
by Cameron Curtis in Recipes, May 30th, 2014
For the first time on Food Network, fans have the chance to voice their opinions in real time with Star Sound-Off.
How It Works
1. Every Sunday while you're watching the live show at 9|8c (Eastern time zone only), you'll see live trivia and polls ap...
by Marisa McClellan in Recipes, May 30th, 2014
Trisha Yearwood entertains family and friends in her backyard all summer long. The Grammy winner is a pro at making big-batch recipes that will feed a hungry crowd. From ribs to chicken, follow her easy solutions for summer recipes that’ll be sure to satisfy your group.
When I was a young reader, one of my favorite series of books was the one by Maud Hart Lovelace. It featured the characters Betsy, Tacy and Tib in the early days of the 20th century. The books started when the girls were just 5 years old and went straight through to the early days of their respective marriages.
In those later books, Tacy tells Betsy that she should have a “company meal” to avoid stress when having friends over for dinner. While much about this series might be seen as charmingly dated, I actually think that the concept of a well-practiced and delicious meal designed for sharing is a good one.
During the winter months, my personal company meal features chicken and ricotta meatballs, braised kale and some cheesy polenta. Either I ask my dinner companions to pick up something for dessert or I bake off some of the cookie dough I keep in my freezer.