by Maria Russo in Recipes, July 28th, 2012
by Katie Cavuto-Boyle in Uncategorized, July 28th, 2012
This summer, Food Network’s Grilling Central is packed with recipes for the entire family’s taste buds, boasting the best in burgers, dogs, chicken and more all season long. But with so many recipes, where do you start? Each Friday, FN Dish is giving you a complete menu that is stress-free, and this weekend’s spread features easy DIY kebabs.
Quick-cooking and a downright cinch to prepare, kebabs are one of the most versatile meals you can make on the grill. Most recipes consist of little more than meat or seafood, a variety of vegetables and a multipurpose marinade to flavor them. Beyond that, you can get as fancy as you like, customizing your kebabs to reflect your family’s tastes and whatever ingredients you have on hand.
If you’re cooking for kids, you may want to stick with simple Beef Kebabs With Couscous, coated in a mild Dijon mustard-rosemary mixture. Entertaining seafood lovers? Cook up Mackerel a la Plancha, layered with zesty lemon slices. Meat meat eaters will enjoy hearty Bacon-Beef skewers, while heat seekers will want to taste these Chili Molasses Chicken Skewers, marinated in a combination of Worcestershire sauce and chipotle peppers in adobo.
Get the menu
by Sarah De Heer in Shows, July 27th, 2012
Cedar and other wood-plank cooking is probably one of the oldest “new” food trends around. It’s a technique that was used by the Northwest Native Americans to roast fish, meats and fowl. Nowadays, adventurous chefs can choose between baking an...
by Allison Milam in Uncategorized, July 27th, 2012
When Bobby Flay arrived at Gionni’s dream restaurant, Licari’s in Grand Rapids, Mich., just three days before the opening, he was almost positive they weren’t going to make it. Along with his wife, Lisa, co-owner of the restaurant, they invested everything — their house, sanity and marriage — but they were in the red, owing money to contractors and vendors, all while emptying their retirement fund and borrowing money from their parents.
Before Bobby could consider the task complete, he needed to help the husband and wife team fix these four crucial issues: Lisa’s unestablished role, poor food quality, a disorganized kitchen and unleashing the secret recipes from Gionni’s mom.
On opening day, Gionni said “he closed a chapter, but opened a new one.” Are things still running smoothly? How are Gionni and Lisa handling their new venture together as a couple? We checked in with Licari’s six weeks later to see how things are going after their visit from Bobby. Click play on the video below for a 3 Days to Open update.
Click here to watch the video
by Marisa McClellan in Entertaining, Recipes, July 27th, 2012
Charity Mathew’s decision to cook and eat well isn’t just a personal goal; it’s a mission that she has for her entire family. After serving as Vice President of Digital Programming at MarthaStewart.com, she now lives with her three-year-old, o...
by Priya Krishna in Entertaining, July 27th, 2012
For the last 10 years of their life, my grandparents ate at the same restaurant nearly every night. It was located across the street from their apartment building and served as the de facto dining room for many of their neighbors as well. My grandmother liked it because the waitresses all knew her by name and would bring her a glass of iced tea the moment she sat down. My grandfather kept going back because it appealed to his frugal side.
When you ordered off the dinner menu, in addition to being served your entrée, you also got bread, a cup of soup, a salad, two sides, dessert and coffee. All told, it was enough food for two or even three meals and Grandpa Sid saw that as a great bargain.
Each night, they’d eat their soups and salads, poke at the entrée and sides a bit and then move on to the real showpiece of the meal: dessert. Little Pete’s always had at least a dozen pies, cakes, custards and pastries on offer, along with four flavors of ice cream. When I was young, I thought it was paradise.
Before you start sifting flour, read these tips
by Toby Amidor in Uncategorized, July 27th, 2012
One of the most stressful parts of planning a party is deciding how much food to buy and make. You don’t want the food to run out too quickly and have lingering hungry guests, but you also don’t want your fridge to be teeming with leftovers. We took popular summer parties — like a barbecue or a cocktail hour — and broke them down into every element to help you determine, from drinks to condiments, exactly how much of everything you need to buy for the perfect shindig.
Rules to Plan By
Each adult will consume 1 pound of food total; children, about 1/2 pound. The more options you have, the less you need of each; decrease the main course portion sizes by 1 to 2 ounces if served on a buffet.
Guests will always eat — and drink — more at night than during the day.
by Maria Russo in Recipes, July 26th, 2012
The summer Olympics are here! Ever since I was a little kid, I couldn’t wait to watch gymnastics, — diving, track & field and fencing (my mom used to fence in high school). I was thrilled to have the opportunity to speak with U.S. Fencin...
by Aarti Sequeira in Uncategorized, July 26th, 2012
In many homes, jarred salsas are a must-have refrigerator staple — they’re convenient, tasty and an easy pre-dinner party snack. But they’re also expensive and laden with sodium and preservatives. This week, instead of reaching for grocery-store salsa, prepare a batch of the homemade variety instead. From-scratch salsas are more flavorful and just as easy to make, plus they boast the best of summer’s bounty of fresh fruits, vegetables and herbs. Check out Food Network’s top five homemade salsa recipes below and serve them as an appetizer with tortilla chips, atop simply grilled chicken or seafood, or with authentic Mexican tacos , burritos and more.
5. Grilled Corn Salsa – To prepare this five-star salsa (pictured above), grill in-season corn and tomatoes until tender and cooked, then finish with onions, a drizzle of vinegar and fresh basil.
4. Salsa Fresca – Before serving, Tyler lets his cilantro-laced salsa stand for 15 minutes, so that its light, bright flavors can marry.
Get the top three recipes
by Lauren Miyashiro in Community, July 26th, 2012
Aarti Sequeira won Food Network Star season 6 and expanded her popular blog into a cooking show, Aarti Party (catch it on Food Network, Sundays at 7:30am/6:30c). As a Star veteran watching from her couch at home, Aarti shared her insider’s take on ...
Associated Press: The Greek yogurt craze continues to go strong, with top yogurt makers opening “yogurt bars” in New York City.
Healthland: Pop-up grocery stores may help solve the problem of “food deserts.”
Bon Appétit: It’s all about portion control — and using a colorful plate for dinner just may be the key to your success.
Laughing Squid: Obsessed with Instagram? Now you can turn all your favorite filtered snapshots into chocolates aka “cocoagraphs.”
NY Times: What are your Olympic athletes eating this summer? While most people worry about too many calories, they “have the unusual problem of having to work hard to keep weight on.”