by Joel Raneri in Shows, May 27th, 2016
by Amy Reiter in News, May 26th, 2016
Memorial Day is right around the corner, and if you’re looking for some recipes to add to your weekend BBQ, look no further than your favorite Food Network chefs. On Saturday morning, join Ree Drummond on the ranch as she whips up her Spicy Jerk Chicken and crunchy Corn Salad. Then head over to the Hudson Valley, where Eddie Jackson joins Nancy Fuller in the kitchen, making some grilled favorites like Sweet and Sticky BBQ Beef Ribs and Fried Ice Cream with Cereal Crust.
On Sunday morning Tia Mowry and her dad, Tim, are grilling up some of their Hawaiian favorites: juicy short ribs, orange-scented rice and more. Then Tiffani Thiessen is planning a Texas-style birthday bash for her husband, Brady, complete with fall-off-the-bone Brisket and savory baked beans. After that, Bobby Flay is cooking a “buzz”-worthy brunch of honey-centric recipes like Chocolate Chip-Pistachio Pancakes with Salted Honey Caramel Syrup and crisp Honey-Bourbon Glazed Bacon.
by Lauren Piro in Holidays, Recipes, View All Posts, May 26th, 2016
Breakfast’s long-held status as the most-important meal of the day has come into question in recent years, with studies suggesting the morning meal may not be as essential as it’s cracked up to be. Yet that doesn’t seem to be diminishing Americans’ commitment to it. Quite the contrary, in fact.
by Allison Milam in Holidays, Recipes, May 26th, 2016
Memorial Day, the year’s first formal celebration of summer, is the perfect opportunity to make seasonal dishes in a patriotic palette. Kick off grilling season with the American spirit in mind when you try these sweet and savory recipes.
Patriotic Berry Trifle (above)
Sunny Anderson’s towering pile of cake, whipped cream and berries is a showstopping dessert that’s a little more rustic than the traditional flag cake.
by Maria Russo, May 26th, 2016
Juicy charred burgers and ketchup-slathered hot dogs may drive the initial attention to your Memorial Day cookout, but these showstopping side dishes are sure to make folks stay. More inventive than your average mayo-clad coleslaw, each of these bright, summery sidekicks will quickly disappear from the first backyard bash of the season.
Give your cookout side the trifle treatment for a true sight to behold: Food Network Magazine’s Layered Cornbread Salad. With stack after stack of cornbread, black-eyed peas, tomatoes, peppers, cheese and more, this multilevel creation is tied together with a creamy sauce spiked with lime juice and chili powder.
by From Our Sponsor in View All Posts, May 25th, 2016
by FN Dish Editor in Shows, May 25th, 2016
As the host of Cooking Channel's The Real Girl's Kitchen, Haylie Duff is familiar with heading out of her kitchen and going on location to chat with local chefs. On Sunday's new episode of Food Network Star, finalists will do something similar as the...
by Regan Burns in Entertaining, Recipes, May 25th, 2016
Chopped is moving to the Beringer Vineyards in the Napa Valley for the new season of Grill Masters. Premiering Tuesday, July 5 at 10|9c, this special five-part tournament, hosted by Ted Allen, features 16 of the nation’s best grilling experts competing for a chance to walk away with the title of champion and a truckload of money. Each episode starts with four chefs battling through three cooking rounds, with recurring Chopped judges and special guest judges deciding the fate of each. The winner from each heat wins $10,000 and earns a spot in the finale, where only one will walk away the grand champion with $50,000 more.
by Layla Khoury-Hanold in Restaurants, May 25th, 2016
If you’re headed to a cookout this weekend, don’t even think about showing up empty-handed. When choosing a dish to take, however, there are a few criteria that must be met to make transporting and serving a breeze.
Rule #1: Bring your dish in the same vessel you’ll serve it in.
Don’t take a bag of salad greens, then ask your host for a serving bowl, and don’t take a cake and ask for a stand. Pack up everything in (or take along) whatever you need to serve your dish. (Label anything you’d like back, or use disposable platters and bowls.) Bonus points if you take disposable serving utensils.
Ina Garten’s Crunchy Noodle Salad + More Summer Party Appetizers
3 of a Kind checks out three places across the country to try something cool, new and delicious.
Similar to the way chocolate ganache becomes fudge, tahini — the ground sesame-seed butter that’s the creamy-nutty base for hummus — becomes halvah, a fudgelike confection sweetened with simple syrup and perfumed with orange blossom water or rose water. You can eat it plain, but in the hands of chefs it’s being incorporated into inventive desserts and frothy coffee drinks. Read more