by Joseph Erdos in Shows, July 17th, 2013
by Allison Milam in Drinks, In Season, July 17th, 2013
The Great Food Truck Race, hosted by Tyler Florence, kicks off Season 4 on August 18 at 9pm/8c with new teams who are hitting the road for the longest route in the history of the series, 4,181 miles to be exact. Much like last year, these competitors are not seasoned food truck operators; instead the teams are made up of talented cooks who have dreamed up unique food concepts and want to turn their dreams into a reality, which is to operate a food truck business.
Eight teams of three are provided with a truck for the cross-country race. Each episode will test the teams’ resilience in a series of challenges and the team that has made the least in sales will be sent home packing. In the end, only one team will win the grand prize of $50,000 and the keys to their truck.
Watch a Preview and Meet the Food Truck teams
by Dana Angelo White, July 17th, 2013
You don’t need us to tell you it’s hot. We’re officially occupying the dog days of summer, and there’s no escaping — or is there?
When you post up after a long day, arm your wet bar with a little something different: the cooling qualities of watermelon. There’s no better ingredient to better your summery cocktails, with the fruit’s natural sweetness and refreshing water content. Though all of these drinks employ the same fruit, they each revive in a different way, running the line between iced and frozen, alcoholic or virgin, traditional or eccentric. If these don’t cool you down, nothing will.
Everyone loves a good cocktail. Today FN Dish is slurping the iconic ones, this time with a watermelon twist. With light rum, fresh mint leaves and a big squeeze of lime, the Barefoot Contessa’s Watermelon Mojito is best enjoyed curled up on a beach chair. As for Food Network Magazine’s Watermelon Sours, sour mix, lime and fruit-flavored liqueur punch up each slurp.
Get more watermelon recipes from friends and family
by Victoria Phillips, July 17th, 2013
Looking for a refreshing beverage to beat the summer heat? See the results of this taste test before popping open a bottle of sweetened iced tea.
This taste test focused on sweetened teas with lemon (no other flavors for this challenge)...
by Maria Russo, July 17th, 2013
Let’s be honest: During the heat of summer, turning on the oven just isn’t going to happen. Get a nutritious meal on the table with time to spare (and keep your house from turning into a sauna) thanks to a KRUPS Rice Cooker. With four se...
by Foodlets in Family, July 16th, 2013
No matter who you’re with or where you’re watching Food Network Star from, you surely have on hand eats and drinks to last you through the episode, right? Here at Star Talk, we want to see what you’re munching on. Every Wednesday, check back for recipes to get you ready for the episode ahead, and on Sunday nights, snap photos of your spread and share them with @FoodNetwork via Twitter and Instagram using #FoodNetworkStar.
This week is proving to be a doozy on the heat index, which means that after days of sticky humidity and all-around sweatiness, the last thing you’ll want to do come Sunday night is turn on your oven to make dessert. But just because you won’t be baking doesn’t mean you can’t enjoy deliciously sweet treats. For this weekend’s all-new Star, cool off with a few no-bake desserts, like the indulgent-yet-refreshing recipes below.
Ready to eat in only 10 quick minutes, Food Network Magazine‘s Chocolate Cream Pie (pictured above) is an easy-to-make beauty featuring a store-bought chocolate-cookie crust and a filling of cream cheese and cocoa powder. Top the pie with fluffy whipped cream and chocolate shavings for an extra-special presentation of a stress-free dessert.
by Food Network Kitchen in Food Network Magazine, July 16th, 2013
Call it an ode to Dr. Seuss: Green Eggs and Ham is such a favorite with our girls, now 2 and 4, that adding spinach to a pan of scrambled eggs was a natural. And now it’s a weekly thing.
The bummer about the usual breakfast-for-dinner scenario is that it’s typically a starch-fest. That’s why I love eggs in the evening. If your crew will be resistant to visible spinach, steam it first (use frozen or fresh) with a quarter cup of water, then throw the whole thing in the blender. Mix the green puree in with your eggs, then scramble together. Don’t forget salt and pepper, and add a little cheese, too. I love Parmesan with this dish.
Round out the meal with sliced kielbasa, skillet potatoes or toast.
by Robin Miller, July 16th, 2013
Don’t be scared off by a recipe that calls for fish sauce. It smells pungent, but you won’t detect any fishiness in your dish — just a rich, salty, almost meaty flavor. Fish sauce can be used in more than just Asian dishes: Add a splash to tomato sauce or whisk some into salad dressing. Just remember that a little goes a long way.
(Photograph by David Turner/Studio D.)
by Dana Angelo White, July 16th, 2013
Growing up, I spent several summers visiting my grandparents in the Florida Keys. These days, when I see key limes at the market, I’m catapulted back to age 10–to my grandmother’s sublime key lime pie, her tart limeade and that tan...
by Sarah De Heer, July 16th, 2013
A buzz is brewing over this tiny berry. Have you heard about Aronia yet?
What is Aronia?
Unlike the majority of popular super fruits (think acai and pomegranate), this berry is native to North America. States like Iowa and Ohio have been growing qui...
Every Sunday, Bobby, Giada and Alton take on the difficult task of eliminating one finalist in the quest to help guide fans to vote for Food Network’s next sensation. And this is no easy task. Check back here every week to read Star Talk’s exclusive exit interview with the latest Star hopeful to leave Food Star Kitchen.
If you missed the show and recorded it, don’t read any further — Star Talk is about to chat with the latest finalist to go home.