Bobby Flay has been cast to play a fictional version of himself in the final season of the HBO series Entourage. The character Ari Gold will discover his wife is dating the chef. In real life, Bobby is married to actress Stephanie March, but the TV show will portray him as a bachelor. Fans who prefer the nonfiction version of chef Flay can find him offering barbecue and grilling tips at Guild Hall in East Hampton, N.Y., on July 31 at 11am. The event is part of the hall’s series Stirring the Pot: Conversations With Culinary Celebrities.
Iron Chef Marc Forgione, with the help of other chefs, will host his first fundraising dinner this November for Feeding America, a Chicago-based nonprofit with a network of 200 food banks. “Charity is an extension of what we do,” said Forgione, as he took a break from taping Iron Chef episodes. “I don’t even have to think twice about it.”
Porcinis, creminis and portobellos, oh my! With some 5000 species of mushrooms — not all edible — growing in the United States alone, it is no wonder these meaty and robust veggies have become such a staple of our diets. The recipes below suggest new and inventive ways to cook with mushrooms, while celebrating their classic earthy flavors and textures. Don’t forget that to avoid mushy mushrooms, it’s best to just wipe them with a damp towel to clean; soaking them in water will cause these porous varieties to absorb moisture and become soft when cooked.
Go meatless tonight and enjoy Food Network’s Grilled Portobello Burger With Onion Jam (pictured above). This classic vegetarian alternative to traditional beef burgers features grilled portobello mushrooms topped with a sweet and tangy red onion jam, fresh lettuce and a spoonful of spicy horseradish-yogurt sauce.
The ultimate backyard picnic treat, Tyler’s barbecued chicken is juicy and full of flavor. He takes thighs and legs that are still connected and slathers them with a homemade sauce flavored with bacon, brown sugar, molasses, thyme, garlic and onion.
There are numerous brands of root beer available to consumers, and no one recipe is the same. Ingredients like allspice, birch bark, vanilla bean and licorice give this classic drink a unique taste that pairs so well with vanilla ice cream. This month, Claudia Sidoti and Dave Mechlowicz are tackling and transforming the sweet, carbonated soda pop into a cake and grown-up root beer float.
Recipe:Root Beer Bundt Cake(pictured above)
Claudia says: “I love root beer in just about every form. It tastes great with chocolate!”
With most of the country in the middle of a heatwave, it’s just too hot to cook. But you still need to eat, of course. Here are some beat-the-heat recipes that will have you feeling cool in no time.
Make a quick and refreshing Watermelon Salad from Food Network Magazine. Chilled watermelon and bright blueberries make a perfect afternoon snack or side dish. Just toss with mint and lemon juice for a tangy treat. Read more
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 week, FN Dish is giving you a complete menu that is stress-free and will be table-side quickly.
This weekend, we’re diving into the sea and grilling up some of the ocean’s best: shrimp and clams.
Juicy shrimp are stuffed with a flavorful mixture of garlic, jalapeno, scallions and cilantro that also adds vibrant color to this two-bite appetizer.
This Sunday, the six remaining Food Network Star contestants face not one, but two all-star personalities — Rachael Ray and Ina Garten. So we just have to ask the question: Who would you rather cook for?
Because that’s exactly what capers are and do: They are the flower buds of a wild bush that lend serious flavor power to your cooking.
Our story starts several thousand years ago, when capers moved from simple would-be blossoms to culinary colossus.
That’s when the people of the Mediterranean realized that if they picked the buds of the caper bush before they opened, they could pickle them and use them to add a deliciously pungent flavor to their cooking.
And the pickling is key — fresh caper buds are insanely bitter.
Paula’s savory pasta salad is the perfect accompaniment to grilled chicken or ribs and it’s ready in less than 30 minutes. Al dente bow-tie pasta is tossed with cherry tomatoes, mushrooms, kalamata olives and green bell peppers and finished with a balsamic vinaigrette and grated Parmesan cheese.