by Sarah De Heer in How-to, September 6th, 2012
by Toby Amidor, September 6th, 2012
We firmly believe that grilling season doesn’t have an expiration date, yet so many of us cover our barbecues and smokers once a chill hits the air. We’re not alone in feeling this way. The “Magician of Meat,” Pat LaFrieda, Jr., also agrees with us. We caught up with him and asked him about grilling beyond Labor Day and if there are any differences you need to be aware of.
Just like wearing white after Labor Day is a no-no, are there similar rules with barbecue?
If you pack up your grill for the winter after Labor Day, you are no longer a member of the LaFrieda family. Grill all winter — the colder it is, the more you will appreciate the food coming off the grill.
Is it true that food takes longer to barbecue in cooler weather? Why?
It’s not completely true. If you heat up the grill a few minutes earlier than usual you’ll be good to go.
Make it the year of barbecue
by Maria Russo in Shows, September 5th, 2012
Fooducate is an easy-to-use, free smartphone app that helps you make healthier food choices. To use it, scan a packaged item’s bar code or search for food items and you’ll see its letter grade (A to D) with an explanation of its nutritio...
by Mallory Viscardi in Community, September 5th, 2012
When Robert Irvine visited Frankie’s in Three Rivers, Mich., he found a dusty, outdated restaurant with dangerous levels of food safety and a kitchen stocked with more microwaves than pots and pans. After meeting owners Jay Woehrmyer and Tina Wyman, however, he realized that poor management and a lack of leadership were their biggest problems. Robert had just two days to turn around this 13-year-old restaurant and attempt to fix Jay and Tina’s failing partnership. We checked in with Jay and Tina to find out how they and Frankie’s are doing a few months after their Restaurant: Impossible experience.
Since Robert left, sales at Frankie’s have risen 39 percent, and Jay and Tina report that the makeover is attracting new customers. Both count the new open layout of the restaurant among their favorite parts of the decor.
by Dana Angelo White, September 5th, 2012
Food Network tailgating fans: Mark your calendars and get your game faces on. On Friday, September 7, at 2pm/ 1c, we’ll be chatting with Food Network Kitchens’ Charles Granquist about tailgating menu planning and recipes. Charles is also the mastermind behind the Food Network Stadium Fare menus popping up in select NFL stadiums around the country.
Join us on the Food Network Facebook page this Friday at 2pm/ 1c and bring your game-day questions for Food Network Kitchens.
by Allison Milam in In Season, September 5th, 2012
By now you’ve probably heard about the study claiming eating egg yolks is as bad for your heart as smoking. We just had to weigh in on this!
We Heart Eggs
We’ve already discussed the benefits of eggs. Eating them (yolks and all) offers protein, ...
by Victoria Phillips, September 5th, 2012
We’re teaming up with food and garden bloggers and our friends at HGTV Gardens to host Summer Fest 2012, a season-long garden party. In coming weeks, we’ll feature favorite garden-to-table recipes and tips to help you enjoy the bounty, whether you’re harvesting your own goodies or buying them fresh from the market. Today we’re exploring beets.
Now that we’ve rolled fresh into September, the in-season stud of your next grocery loot is, inarguably, the beet. The root veggie may almost exclusively come canned, but it will arrive in no such packaging this time around. We mean it — spiky can openers and shiny cylinders are banned from your shopping bag from now through October. We’re talking fresh ones — and only fresh ones.
If you plan on growing your own beets, be sure to check out HGTV Gardens for great tips like getting an annual soil test to determine if you’re missing any nutrients or micronutrients. Beets are sensitive and grow irregularly in the soil if you have a boron deficiency.
But what does it mean for a beet to be fresh? To start, the colors can range from the quintessential deep magenta to vibrant gold, white and everything in between. Not only that, but going can-free ensures that BPA and other chemicals don’t weasel their way into your sweet, pristine beets. In the end, the biggest perk is pretty clear: Everything is simply better fresh.
More beet recipes from family and friends
by Jose Ralat Maldonado in Events, September 5th, 2012
There’s a new chip on the block, and it’s made from whole-grain rice and almonds. Change up your chip and dip routine with Blue Diamond Baked Nut Chips in Nacho, Sour Cream & Chive and Sea Salt flavors. They’re packed with enou...
by Catherine LeFebvre in Shows, September 4th, 2012
It’s beginning to cool — at least it should be — from coast to coast. And we don’t just mean temperatures — this month’s food festivals are some of the coolest around.
Ayden Collard Festival, Ayden, N.C., Sept. 6–9: The world is stuffed with bitter greens, but none is more dear to Southerners than the collard. And for four days, the leafy vegetable will sprout from all points in this tiny Carolina burg. Accompanying collard greens will be grown men in miniature cars — what food festival parade would do without them? — a horseshoe tournament, line dancers and scads of other tightly packed entertainment. The eating contest will crown a male and female victor, the cook-off will test Southern cred and the carnival rides will turn you green. Gospel singing will season everything. What’s not to love about such a family-friendly fair?
Read about more food festivals
by Sarah De Heer in News, September 4th, 2012
Go big or go home. This week, contestants of The Great Food Truck Race found themselves deep in the heart of Texas — Amarillo to be exact. The remaining food trucks cruised into town and were greeted by Tyler Florence and their first challenge: Prepare ballpark fare for hordes of hungry fans after an Amarillo minor league baseball game. One thing is for sure: Texans sure know good food when they see it.
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 the best that Texas has to offer from all over: Houston, Dallas, Austin and San Antonio. Come back next week for our picks in Arkansas.
While some will be mourning the loss of summer Fridays and lamenting the return of early wake-up times to get the kids to school, so many others are rejoicing over the start of football season — afternoons spent on the sofas with friends and family over some of sports’ best rivalries and always hearty comfort foods. If you’re headed to the stadium, check out Food Network’s all-new lineup straight from the chefs at Food Network Kitchens.
Seven NFL stadiums are serving up delicious offerings like sloppy joes, hot hogs, brisket sandwiches and mac and cheese. The signature sloppy joes are a drool-worthy combination of ground beef and slab bacon chunks with slow-cooked tomatoes topped with shredded pepper jack cheese and fried onions. Want potato chips on top of that, too? There are more than 10 toppings available for the sloppy joe sandwich so you can build your own. The hot dogs are topped with baked beans, mustard and corn chips. Don’t forget to snag a locally inspired version in each stadium.
VOTE: Which stadium menu is your favorite?