Want to know what Food Network fans were cooking in June? From Buttermilk Baked Chicken to BLT Pasta Salad and sweet Peach Cobbler, here are the top 10 recipes of the month:
The seventh season of Food Network Star is in full swing and the writers on the Star blog are dishing. This week, Melissa d’Arabian gives the finalists pep talks, Paula makes a surprise appearance and Orchid reins in Chris. If you missed last week’s episode, catch up with this recap or watch the latest exit interview.
- Melissa’s Finalist Pep Talks
- Star Spotlight: It’s Paula, Y’all!
- Code Blue: Orchid’s Calming Effect on Chris
Watch an all-new episode: Sunday, June 26 at 9 p.m. Eastern/ 8 p.m. Central
Summer is here, and with it comes a mixed bag of July food festivals that cool down and spice up Americans nationwide. Check out where to festively eat this month.
SIB: Seattle International Beerfest, Seattle, Wash., July 1-3: Summer without beer is like Christmas without eggnog. One of the Northwest’s best beer cities is offering visitors the opportunity to sample beer in all its quaffable glory. From Galactic Imperial Red and Franziskaner to Mikkeller Green Gold and Love & Hoppiness by Rogue, 130 beers will be available. Classic bar games, including darts, will be free to play and live musical entertainment will tickle your ears as palates are pleased. However, if you miss this one, the Portland International Beerfest will be held July 15-17.
There’s really no way around it: Kumquats are an odd little fruit.
Visually, they resemble diminutive oranges, but they technically aren’t citrus. And unlike oranges, it’s the thin skin that is sweet, while the flesh is sour.
You probably won’t find bushels of them at the grocer, but most stores will have a few pints (they usually are sold in the same containers as cherry tomatoes) tucked away among the “strange” produce offerings.
And they are worth looking for. Here’s why:
In a tiny (about the size of a large olive), bright orange package, kumquats pack a puckeringly intense sweet-tart flavor that complements both sweet and savory dishes. They also make a mean cocktail.
Cupcake Wars judge Candace Nelson is the founder and pastry chef of Sprinkles Cupcakes, the world’s first cupcake bakery. She joins us on the FN Dish each week to recap all the sweet details of the competition from her seat at the judges’ table. Here’s what she had to say about this week’s episode.
One of my favorite things about Cupcake Wars is meeting the most interesting guest judges and this episode was about as good as it gets — a real live NASA astronaut, Tracy Caldwell Dyson. Justin, Florian and I had time to ask Tracy every question imaginable about living in space, including the possibility of cupcakes in space. Tracy enlightened us that anything that produces crumbs isn’t ideal — due to the lack of gravity, cupcake crumbs would fly around and get into everything.
- Ten Things About Deep-Frying You Really Should Know [Miami New Times]
- The Right Way to Store Servingware [YumSugar]
- New Food Safety Ad Campaign: Clean, Cook, Chill, Separate [HuffPost Food]
- Five Great Colombian Coffees You Should Try [Serious Eats]
- Prehistoric Barbecue Leftovers Found [Discovery News]
This October, you can join Anne Burrell and other Food Network at Sea guests as they set sail and cruise the Mediterranean. In anticipation of this voyage, we recently caught up with her to talk about one of her favorite destinations, Italy. Below, she dishes on her first time there, her favorite ingredients to cook with and tools she uses in the kitchen.
FN Dish: What was it like the first time you were in Italy?
Anne: I visited Italy in May and it was so beautiful there. There were flowers everywhere –it was springtime and everything was just opening up. The grape vines were just starting to bud; it just seemed like there was sunshine everywhere.
If you’re looking to switch up the commonly slathered barbecue chicken this Fourth of July weekend, try Guy’s sweet and spicy grilled chicken. A combination of pureed mango, cilantro, chipotle peppers, garlic and lemon creates lip-smacking chicken thighs and drumsticks that the whole family will love.
Editor’s Note: Let the chicken marinate in the mixture the night before you plan on grilling your chicken to save you time.
Get the recipe: Chipotle-Mango BBQ Chicken
Every week Alex Guarnaschelli, host of Alex’s Day Off, shares with readers what she’s eating — whether it’s from the farmers’ market or fresh off the boat, she’ll have you craving everything from comfort food to seasonal produce.
Why make vegetable stock? That has been a question I’ve asked myself for years, until I gave it some thought. I find when I make vegetable soups, I turn to butter or cream for thickness — I wanted another option. Why not vegetable stock? Unlike meat stocks, they don’t need long-term cooking to bring out their flavors. Vegetable stocks are a cheap date. Here are a few rules I follow:
1. Avoid any really strong herbs (i.e. dill or an abundance of rosemary) or vegetables that may have a bitter skin (i.e. squash or rutabaga). Mushroom scraps are gold to me (don’t forget to wash them first).
Bobby Flay just may be the king of burgers — his toppings are always top-notch, and this burger is no exception. One bite into this burger and you’ll experience bold flavors from an assortment of mushrooms, shallots, sharp cheddar and juicy meat that comes from a ground chuck patty.
Bobby recommends using a blend of mushrooms from your market. “They’re probably not ‘wild,’ but they’ll still be delicious. I think that any cheddar will pair well with the mushrooms, but if you can find a sharp Tillamook cheddar from Oregon, it would be all the better,” Bobby says.
Get the recipe: Wild-Mushroom Cheddar Burger