by Nikhita Mahtani in Shows, July 6th, 2014
by Sarah De Heer, July 6th, 2014
On Cutthroat Kitchen
, there is nothing worse than an ingredient swap. Ingredients can make or break a dish, and switching out quality ones for those that are inferior can completely ruin the elevated flavors the competitors are trying to accomplish. In this week’s episode, the contestants have to make biscuits with gravy, so the culinary team was experimenting with an ingredient swap where the butter was replaced by cooking spray. While the team realized that the cooking spray could be gathered and solidified to develop a butter-like consistency, the real test was whether the cooking spray could provide the same taste and texture that butter could in a buttermilk biscuit. The taste of the biscuit alone would determine whether the cooking spray swap would work for the episode.
Click play on the video above to see whether this sabotage was approved or rejected by the Food Network culinary team.
by Nikhita Mahtani in Community, July 6th, 2014
Being a Food Network Star means not just hosting a television show, but building a brand indicative of a unique point of view, and Episode 6 was all about honing that perspective and the products that would support it. The seven remaining finalists had to create products and package them in this episode, but then they also had to sell them in commercials that forced them into oddball places — thanks to a special green screen.
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 Toby Amidor, July 6th, 2014
For a cooling summer sweet treat that will blow your friends away, look no further than Bobby Flay‘s Milk Chocolate Banana Pudding recipe. Bobby mixes three types of chocolate with crunchy wafer cookies and creamy banana to create a diverse mix of textures and flavors. The best part? This recipe can be created a day in advance so that the layers can really mesh together, creating a dessert that deserves its mention as this week’s Most Popular Pin of the Week.
For more summer holiday recipes, check out Food Network’s Let’s Celebrate board on Pinterest.
Get the recipe: Milk Chocolate Banana Pudding
by Maria Russo in Food Network Chef, Shows, July 6th, 2014
A Harvard University study released last month found that kids gain weight more quickly over the summer than during the school year. With the warm weather and more opportunities to play outdoors, one might think the opposite is true. But it turns ou...
by Ricky Smith in Drinks, July 5th, 2014
As one of Bobby Flay’s first-ever special guests on his all-new series Beat Bobby Flay, Michael Symon was tasked with finding a rival that could outcook the host; after all, no one knows Bobby and his cooking style quite like his longtime colleagues. While Bobby and Michael work together, they’re also close friends and have been known to spend time together offscreen. FN Dish recently caught up with Michael on the set of Beat Bobby Flay to learn more about their friendship and to get an insider’s look at what the famed Iron Chef Flay is like off the clock.
Fans know that you and Bobby are great friends. How did your relationship start?
Michael Symon: Originally we met on my first Food Network show — in 1998 — with Wayne Harley Brachman. Wayne was Bobby’s pastry chef for, like, 15 years, so Bobby and I met then, and we’ve been friends ever since.
What are some things about Bobby that viewers might not know or see on TV.
MS: He’s a pretty quiet guy. [There’s] the personality they see on TV of Bobby — he’s very outgoing on television, obviously — but in real life he’s a pretty quiet guy. Pretty to himself, quiet guy. Very thoughtful guy — a great friend.
by Maria Russo in Recipes, July 5th, 2014
Few drinks give us more of what we love in one sip than sangria. Each version, no matter how fancy or simple, always has refreshing fruit, perfectly chilled wine and that sweet element that brings it all together. But the best thing about sangria isn’t the fact that you can get your buzz on while drinking something that tastes incredibly good. It’s the idea that as long as you include a few basic ingredients, the possibilities are endless. So get started with this roster of recipes and soon enough you’ll be fixing up your own creations.
Peach, Raspberry and Lime Sangria
Most sangria recipes just infuse the liquid with fruit overnight, but Giada’s takes it one step further by recommending you puree the simple syrup with some of the fruit. In this case, most of the peaches are pureed, giving every sip a strong dose of flavor. And since the base of the drink is infused with peaches from the start, this one is a great choice for those days you just can’t wait overnight for a sample.
by Dana Angelo White, July 5th, 2014
Along with juicy tomatoes, tender zucchini and sweet blueberries, corn is among summer’s most-beloved produce, as it’s both easy to prepare and guaranteed to please even the pickiest eaters at the dinner table. While the classic preparation of boiling corn and rolling it in a stick of butter is a tried-and-true favorite, this seasonal vegetable can be dressed up to take on next-level tastes with the help of a few can-do recipes. Read on below to get five fresh-corn-based how-tos — the top picks for putting this summer staple to work from each co-host of The Kitchen.
Sunny’s Quick Corn and Pico Salad (pictured above) is a no-cook side dish that takes mere minutes to put together. After starting with store-bought pico de gallo, Sunny adds fresh corn, fragrant cumin and refreshing lime juice to balance the flavors.
by Virginia Willis in In Season, Recipes, July 4th, 2014
Independence Day may be over, but the summer berry season is just hitting its stride. If your kitchen is bursting with all kinds of juicy gems, here’s a collection of red and blue berry desserts fit for any summer celebration.
by Mallory Viscardi in Books, July 4th, 2014
I grew up in Macon County, Georgia. Central and South Georgia are well known for their peach crops in the summer. Summer means peach pie, peach jelly, pickled peaches, peach ice cream and peach cobbler. Macon County is adjacent to Peach County, home of “The Big Peach,” a 75-foot-tall peach mounted on a 100-foot-tall pole — a gigantic totem that makes it pretty clear that peaches are serious business in Georgia. So is July, as the temperatures often soar into the triple digits with a humidity that makes life a lot more comfortable when experienced at a slower pace.
Where do you think the expression “easy as pie” originated? Many cooks are scared of making pie — they don’t think it’s easy! Everyone loves pie, but making it can be intimidating. Even perfectly useful kitchen folk are rendered helpless when pie is mentioned. That’s where the cobbler saves the day. The really great part about a cobbler is that it can be made ahead and is equally delicious served warm, chilled or at room temperature. (Don’t limit yourself to only peaches for this simple and spectacular dessert. Other fruits include blueberry, blackberry, plum, cherry and apricot, depending on what is ripe in your part of the country.)
A different pie for every week of the year is a concept that I can get behind. That’s the idea that drives Allison Kave’s First Prize Pies, and the book is a perfectly balanced year of pie possibility. Pie is known for its finicky nature, but Kave sets readers up for success with a thorough rundown of everything you need to make an exceptional pie, from equipment to ingredients. There are step-by-step photo guides for skills that require a little more explanation, like how to peel stone fruit for the Sugar Plum Pie and how to ace your marshmallow topping for the S’mores Pie. Kave tells you everything you need to know about assembling her pies, making this the perfect book for a home cook who hasn’t ventured too far into the land of pies from scratch.
The book’s seasonal recipes feature classics you crave like Apple-Cheddar Pie, Key Lime Pie and Pumpkin Spice Pie. But it colors outside the lines a bit, too, mixing up flavor combinations with recipes like Eggnog Cream Pie in a Gingersnap Crust, Mint Julep Cream Pie and Root Beer Float Pie. There are enough pie recipes in the book to cover each week of the year (and then some!), so you can think of it as a long-term investment in your culinary happiness. Kave balances the recipes to be practical too. There’s a vegan-friendly You-Can’t-Believe-It’s-Vegan Chocolate-Coconut Pie that everyone at the table will love and a no-bake Banana Split Ice Cream Pie (recipe featured below), which is perfect for the summer months when it’s just too hot to spend hours in a kitchen with your oven blazing. Even summer’s heat is no match for a pie made of ice cream. You can order your own copy of First Prize Pies here.