by Marisa McClellan in Entertaining, Recipes, August 24th, 2012
by Priya Krishna, August 24th, 2012
We’ve gotten to that time of summer when even those of us who are most dedicated to the act of cooking are ready for a bit of a break from the kitchen. Thankfully, with summer produce approaching its absolute zenith, it’s possible to eat incredibly well without spending hours by the oven or the stove.
This time of year, I eat open-face tomato sandwiches for breakfast. For lunch, I toss cucumber, corn, tomato and basil together, add a little salt and olive oil and call it done. Dinnertime calls for big salads made with quick-cooking grains or pasta and lots of vegetables. If I’m feeling ambitious, I’ll call a friend with a grill and invite myself over for a cookout.
In past years, I used a lot of quinoa in dinner salads, but after a plaintive request from my husband for a little variety, I started scanning blogs and websites for something new. The answer came in the form of a recipe from Giada De Laurentiis. She combines large couscous grains with grape tomatoes, red pepper, torn spinach, mint and a smoked paprika dressing. The finished product is both familiar (it is essentially a riff on the classic pasta salad) and different enough to be entirely appealing.
Before you start simmering your couscous, read these tips
by Amie Valpone, August 24th, 2012
Kate is a self-taught photographer and cook from Oklahoma whose passion for food inspires readers to step into the kitchen and start cooking. With a focus on whole food, the recipes she shares on Cookie and Kate are both nutritious and fun to make....
by Heather Ramsdell in How-to, August 24th, 2012
Ready to serve up a new, fun summer salad for your Labor Day picnic or BBQ? You can easily add seasonal fruits and vegetables into a grain-based salad for a simple and flavorful dish. By sticking to fresh, whole and natural ingredients, you will be ...
by Roaming Hunger in Shows, August 23rd, 2012
Twice a month, we’re giving readers a chance to ask Food Network Kitchens’ advice about an issue they’re having with a dish. They can’t reformulate a recipe for you, but they’re happy to help improve it.
Question: “Is there a way I can use fruit that is not quite ripe yet?” — Kathleen Sefchick Dixon from Facebook
Answer: If you can wait a day or two, many fruits (such as bananas, pears, peaches, kiwis, tomatoes and avocados) will ripen quickly when stored in a brown paper bag, and even faster if you add a ripe apple or banana to the bag.
More From Fix My Dish
by FN Dish Editor in Recipes, August 23rd, 2012
This year’s contestants on The Great Food Truck Race are bound to learn lessons about the operational elements of a food truck that they’ll take with them and use after the show. While they’re learning lessons and taking notes, what about the other side of the truck — the customers?
We all know the rules of the game. Put your napkin on your lap, don’t eat with your hands (unless when appropriate), keep your elbows off the table and so on. But those rules apply to meals at a table. With a new generation of foodies comes an all-new set of rules for eating sans table at food trucks. You didn’t learn these tips in cotillion, no sir! So follow our guide to food truck etiquette to carve your way into the elite class of very polite food truck foodies.
by Priya Krishna in Contests, August 23rd, 2012
With a silky-smooth center and buttery, crumbly crust, cheesecake is a go-to dessert that’s a perennial favorite and lends itself to so many flavors, mix-ins and toppings. Filled with classic and new flavors, our top five cheesecake recipes below are simple to prepare and range from cakes to cookies.
5. Honey Ricotta Cheesecake – Instead of a traditional crust, Giada uses a classic Italian cookie, the biscotti, as the base. A mixture of clover honey and orange zest sweetens the cake, adding sweet and flowery notes to the ricotta-cream cheese mixture.
4. Sour Cream Cheesecake – Made with tangy sour cream, this simple recipe (pictured above) is a top cheesecake pick. To cut a clean slice, Alton suggests placing your knife into a hot water bath and wiping it dry each time you make a pass through the cake.
Get the top three cheesecake recipes
by Toby Amidor, August 23rd, 2012
Cookies and milk are one of the most classic combinations out there. One of the biggest problems facing milk-and-cookie lovers, however, is the milky mess the dunking experience can sometimes become. You lose the cookie, you dip your dirty hands in the milk, your fingers get sticky — the list of problems goes on. Enter the Dipr: a new kind of spoon that will cradle your cookie when dunked in milk and prevent it from dropping or getting crumbly. You can even eat the cookie right off the spoon for a completely mess-free experience.
You can buy your own Dipr here, or enter in the comment field below for a chance to win one. To enter: Tell us about your favorite Food Network cookie recipe to dunk in milk in the comments (you must include the link to a recipe). We’re giving away a Dipr to six lucky, randomly selected commenters.
Read official rules before entering
by Sarah De Heer in Shows, August 22nd, 2012
With all the so-called “healthy” messages on juice boxes, it’s tough to decipher which is really the best choice for your little ones. We’ve tasted and anylized popular juices so you’ll be better informed on your next trip to the market.
by Mallory Viscardi in Food Network Chef, Shows, August 22nd, 2012
The third season of The Great Food Truck Race hit the road last Sunday in Los Angeles, the City of Angels. Not only is L.A. the most populous city in California, it houses thousands of food outlets including restaurants and food trucks, featuring every cuisine imaginable.
For the next couple of weeks, we’re following the Food Trucks city by city with our guide of the best eats, compiled by the On the Road app and website. Today we’re exploring Los Angeles, but come back next week for our picks in Arizona.
Los Angeles Eats
Want the perfect three-day foodie escape? We’re turning to the Los Angeles gal herself, Giada De Laurentiis, to start our trip off right. From a cruise up the Pacific Coast Highway for the ultimate sunset sangria to a helicopter ride for fish and chips on the island of Catalina, Giada has a packed food weekend planned. Click here for her picks.
Get more Los Angeles eats
Food Network superstar chef Robert Irvine will be live-Tweeting the 50th episode of his hit show, Restaurant: Impossible. Tune in and Tweet along with Food Network and Robert Irvine starting at the show’s all-new time: 9pm/ 8c. Follow @FoodNetwork and @RoberIrvine1 and share your commentary using the hashtag: #RestaurantImpossible.