by Sara Levine in Behind the Scenes, August 19th, 2011
by FN Dish Editor in Recipes, August 19th, 2011
We started with 15 finalists in Los Angeles. Six moved on to New York City. And last Sunday night, a winner was crowned: Jeff Mauro is our new Sandwich King!
To put this exciting and exhausting journey in perspective, take a look back through the f...
by FN Dish Editor in Contests, August 18th, 2011
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 dinner will be on the table in under 30 minutes.
Rachael sure loves burgers and in this version, she uses ground turkey seasoned with jalapeno peppers, cumin, cayenne, garlic and shallots. You won’t miss the beef — these juicy burgers are topped with turkey bacon and sliced pepper jack cheese.
Main Dish: Rachael’s Southwest Turkey Burgers
Side Dish: Fresh Corn Salad
Dessert: Bittersweet Double Chocolate Coconut S’mores
Drink: Ina’s Pink Lemonade
Planning on making one of these dishes? Snap a photo and post it on Food Network’s Facebook wall.
by Cameron Curtis in In Season, Recipes, August 18th, 2011
You’ve dedicated your Sunday nights to watching Food Network Star all season and because of that, you’re considered a Star super fan. We thought we’d say “thank you” by giving away two $30 gift cards to FoodNetworkStore.com — one each day for the rest of this work week (Thursday and Friday).
So how can you enter? From August 18-19 at 4 p.m EST, Food Network will post a question to fans our Twitter account @FoodNetwork about something that happened during the season — they might even help fans by posting a hint. If you know the answer to the question, come back to this post and leave your answer in the comments section of this blog post. One lucky commenter (with the correct answer), will be randomly selected to will win one $30 gift card.
Read the official rules and leave a comment »
by Sarah De Heer in Shows, August 18th, 2011
I know I love the cooling effect that a midsummer Mojito has on my system, but I didn’t realize that mint in general is a great antidote to hot weather. It makes sense, considering how popular mint tea is in arid countries like Egypt and Morocco. I’m not sure I’ll be drinking hot mint tea anytime soon, but I’ll definitely be adding this soothing herb to my summer fare.
In the morning I’ll use it in Food Network Magazine’s Mint Limeade (pictured above). For a post-work treat I’ll toss it into a bourbon-spiked Mint Julep. While I normally think of basil when I think of pesto, Giada’s Pea and Mint Pesto Crostini is an inspired take on the classic. For a completely no-cook appetizer, Paula’s Watermelon Salad With Mint Leaves is the best bet. It’s simply dressed in olive oil and red wine vinegar, then sprinkled with feta cheese and mint.
by Sarah De Heer in Community, August 18th, 2011
While summer might be coming to a close, Food Network is just beginning to ramp up its schedule with two new shows for September: Crave and Sweet Genius. So after you’ve unpacked after that last trip to the beach, gather the family and check out the latest Food Network has to offer:
Hosted by food critic and journalist Troy Johnson, Crave takes viewers on a cross-country journey for the most perfect versions of the foods he craves like pizza, pork, fried chicken and ice cream. Enthralled by the culinary wonders surrounding him, Troy will travel anywhere and try anything in pursuit of his obsession.
Premieres: Monday, August 29 at 8:30 p.m. Eastern/ 7:30 p.m. Central
by Melissa d’Arabian in Uncategorized, August 18th, 2011
Recently, Food Network asked fans on Facebook, “What’s the one ingredient you can’t live without?” With more than 5,000 comments, it wasn’t surprising to see that these four items made it to the top of the list: salt, bacon, garlic and butter. In fact, when you combine those four, you’re on your way to an amazing dish — maybe a little salty, but none the less comforting. Cheese, cracked black pepper, extra-virgin olive oil and onions were closely behind, but not nearly as popular.
But what makes these foods so popular? Is it because they remind you of home or because of their simplistic nature? Salt is added to almost every dish, even in baking. Butter and olive oil are sometimes interchangeable and garlic and onions are a staple in Italian cooking. Bacon, well, bacon will always be popular and delicious.
But what about the others? What’s the one ingredient you can’t live without? Tell us in the comments or start the conversation on Twitter by including this hashtag: #1ingredient.
by FN Dish Editor in Recipes, August 18th, 2011
Melissa d’Arabian won Star season 5 and has been loving her Food Network adventure ever since. You can catch new episodes of her show, Ten Dollar Dinners on Sunday mornings at 9am/8c. As a Star veteran watching from her couch at home, Melissa ...
by Mark Oldman in Drinks, August 17th, 2011
A brown Betty is a dessert that dates back to Colonial times and is made from fruit and sweetened crumbs. Here, panko is combined with brown sugar, cinnamon, allspice and ginger.
Get the recipe: Grilled Rhubarb Brown Betty
Browse more of Food Network’s dessert recipes for summer.
by FN Dish Editor in Contests, Shows, August 17th, 2011
Every week, Mark Oldman — wine expert, acclaimed author and lead judge of the hit series The Winemakers — shares with readers the basics of wine, while making it fun and practical. In the coming weeks, he’ll tell you what to ask at a wine store, at what temperature to serve it and share his must-have wine tools.
The serving temperature of wine is like weather conditions in a city: Small differences can vastly change your attitude about what’s in front of you. The following guidelines will cast your wine in the most flattering light:
White wine: It’s no surprise that most of us like our whites — along with our rosés and sparklers — fully chilled. It’s just more refreshing that way. At the same time, if you are drinking a special white — say, an expensive California Chardonnay or French Pinot Gris — in a setting where you really want to appreciate its subtleties, you might allow a cold white to warm up 15 minutes or so before serving. As eating a frozen Snickers bar demonstrates, coldness numbs our perception of flavor. A slightly warmer temperature, therefore, unleashes a fine white wine’s aromas and flavors.
Tips for red wine after the jump »
You’ve dedicated your Sunday nights to watching Food Network Star all season and because of that, you’re considered a Star super fan. We thought we’d say “thank you” by giving away three $30 gift cards to FoodNetworkStore.com — one each day for the rest of this work week (Wednesday, Thursday and Friday).
So how can you enter? From August 17-19 at 4 p.m EST, Food Network will post a question to fans our Twitter account @FoodNetwork about something that happened during the season — they might even help fans by posting a hint. If you know the answer to the question, come back to this post and leave your answer in the comments section of this blog post. One lucky commenter (with the correct answer), will be randomly selected to will win one $30 gift card.
Read the official rules and leave a comment »