by Lauren Miyashiro in Recipes, June 13th, 2013
by Joseph Erdos in Shows, June 12th, 2013
I must confess: I’ve never been much of a hot dog person. At a tailgate or poolside, I’ll happily indulge. But when scouring the Internet for new recipes, franks are not usually on my radar. At least, that used to be the case.
There has been a lot of buzz around hot dogs during the last couple years, and the momentum hasn’t stopped. Not just for game day anymore, the popular American finger food has become trendy and edgy, pushing past traditional ketchup and mustard to embrace new and bolder toppings. Hot dogs are popping up on menus worldwide and taking over magazine spreads; the question is whether they’re worth the hype. I may have been a skeptic before, but after making Brooklyn’s Corniest Hot Dog, I am a firm believer. Corn and caramelized onions are a match made in heaven. Add bacon, and now we’re really cooking. Needless to say, this recipe was a winner.
by FN Dish Editor in Contests, June 12th, 2013
You’ve seen them judge the competition, battle for the title of All-Stars champion and compete in a friendly game with colleagues on After Hours, but there’s a lot you don’t know about the judges of Chopped. Here’s your chance to get to know the nine people behind the Chopping Block.
Maneet Chauhan is a regular judge on Chopped. Viewers may also remember her as a contestant on Season 3 of The Next Iron Chef. After 8 years leading Vermilion restaurant, Maneet started Indie Culinaire, an avant-garde culinary and hospitality company that services events around the country. Her cookbook, Flavors of My World, was recently released. What you may not know about Maneet is that she hates cooking with pineapple. Find out more about Maneet in her Q&A.
Read Maneet’s Q&A
by Toby Amidor, June 12th, 2013
A kitchen gadget that does double-duty: It’s the ultimate goal. Enter the Toddy Wedge: a companion for your phone and tablet that both holds and cleans your device. As much as you’d like to prop up your tablet on the kitchen counter so you can follow recipes while you cook, splatter happens. Now you can quickly wipe away the mess without scratching your screen.
You can buy a Toddy Wedge here, or enter in the comment field below for a chance to win one. To enter: Tell us what your favorite Food Network app is and why in the comments. We’re giving five lucky, randomly selected winners each a Toddy Wedge.
Read official rules before entering
by Maria Russo, June 12th, 2013
Dad deserves delicious grub on his special day but he doesn’t have to know it’s good for him. Cook him any of these mouthwatering dishes and feel good that you’re feeding him healthy eats.
by Maria Russo in Recipes, June 12th, 2013
As Sunday afternoons turn to evenings and the hours until the next episode of Food Network Star tick away, how do you settle in to watch the latest premiere? No matter who you're with or where you're watching from, you surely have on hand a spread ...
by FN Dish Editor in Events, June 11th, 2013
Whether you grow it in your backyard garden, shop for it at the farmers’ market or just pick it up in the produce aisle, zucchini is a can’t-miss vegetable this time of year, as this mild, versatile squash is at its peak of freshness during the warm summer months. Simply sauteed zucchini with olive oil and seasoning is a go-to standby, but when you want to dress it up or feature it in creative ways, think beyond everyday preparations and check out Food Network’s best-five zucchini recipes below. Some of your favorite chefs, including Ina and Bobby, showcase this seasonal pick in their top-rated dishes for comforting gratin, quick salads and more can-do plates that are elegant enough to serve to company but easy enough to prepare on a weeknight.
5. Zucchini Gratin — Ina uses just a handful of ingredients to make her big-batch casserole, laced with a buttery sauce and finished with cheesy breadcrumbs for a textured topping.
4. Zucchini Corn Fritters — The secret to making Food Network Magazine‘s quick side dish is salting the zucchini after you shred it and letting it rest before combining it with sauteed corn and onions; this process will draw out much of its moisture, so when you fry the zucchini, it becomes deliciously crisp and golden brown.
Get the top three recipes
by Sarah De Heer, June 11th, 2013
Next Wednesday, get out of the kitchen for a night and dine out for a cause. National Dine Out Day, June 19, benefits the Hurricane Sandy New Jersey Relief Fund. A percentage of revenue from more than 3,000 participating restaurants will be donated to the Relief Fund to assist in its mission to raise and distribute funds to organizations that provide long-term assistance to the people of New Jersey still struggling in the aftermath of Superstorm Sandy. Don’t live in New Jersey? No worries. Click here for a complete list of participating restaurants around the country.
For more information on National Dine Out Day, please visit NationalDineOut.com or join the conversation on Twitter. Dine out and make a difference!
by Foodlets in Family, June 11th, 2013
Fans saw Russell make an incredible comeback this past Sunday night on Star with his bacon-bourbon marmalade burger. But when it comes to Russell's point of view, viewers are still stuck on this one question: What exactly is an underground chef?
by Toby Amidor, June 11th, 2013
We moved to the United States from Italy about six months ago, and the adjustments have actually gone pretty smoothly. Our family is indeed American, but a four-year project took us to Rome, where all three kids were born. Now they’re in the thick of learning all things American first-hand, including chicken nuggets.
So when I found a recipe for a homemade version online, I made a few updates and came up with a new staple for a tasty dinner that travels well, too. These nuggets have been to the park, the playground and our own table.
Get Foodlet’s technique
If you think a night out at a Mexican restaurant will sabotage your healthy eating plan, think again! With a little knowledge and planning, there are plenty of options to choose from.
Chipotle Mexican Grill
After playing around with their nutrition ...