Our friends over at Tasting Table recently hosted a Lobster Roll Claw-Off featuring some of NYC’s finest versions of the classic. We were lucky enough to attend and sample all eight sandwich competitors.
- Claw-Off Fan Favorite, Courtesy of Tasting Table
You don’t have to be an East Coaster to enjoy this summertime favorite. Try these new takes on the traditional roll from Food Network hosts.
Bobby’s rolls with curry mayonnaise
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- Grilled hot dog with Michael Chiarello's quick pickle relish
I think summertime is all about haute hot dogs hot off the grill! Living in New York City, I have found that street vendors have really upped their hot dog toppings game. My best friend introduced me to Summer Saturdays at the Brooklyn Flea, which has an amazing hot dog vendor called Asia Dog. The varied toppings on their organic beef dogs are out of this world! They serve them with everything from spicy kimchi to exotic daikon and cilantro deliciousness.
Sadly I cannot make a trip to the Brookyn Flea every Saturday, but I have learned to dress up my dogs at home. Michael Chiarello’s quick pickle relish is a ramped-up classic that takes only minutes to prepare. It includes diced dill pickles, hot sweet mustard, pickle brine and fresh chopped dill. The simplicity of this will liven up your spread, and the fresh dill will give it a garden-fresh flavor.
And if you really want to turn up the heat I would try Tyler Florence’s Spicy Slaw. The crunch of the fresh green cabbage and spicy red chili peppers will make any hot dog dance in your mouth!
What are your favorite hot dog toppings?
- How about Bobby's chipotle-spiked sliders for Dad?
Right around when your little boy or girl is three years old, buying Dad a tie—again—for Father’s Day feels tired. Instead, grab the grilling gear and win him over with Food Network as a revved-up sous chef. Guy’s on a family roadtrip with killer roasted turkey sandwiches, packed and ready to go. Big Daddy Aaron McCargo, Jr. is grilling marinated flank steak. And King of the Grill Bobby Flay has smoky chipotle baby sliders on the menu. That’s just the start of options for what to feed him.
- Very special utensils from Etsy: Everything is better with bacon.
But what to give him? Our younger sister site, Food2, is showing off a gallery of handmade gifts to buy for food-loving fathers from our crafty pals at Etsy. Choose from a rugged retro bottle opener or a hot-shot grilling mitt, or splurge on a high-end hand-hewn meat cleaver. My pick? Well, I wasn’t born with a silver spoon in my mouth, but can be sure the Dad in our house has one (a bacon-gilded one) in his.
What are you doing for Father’s Day this weekend?
p.s. Cooking Channel is sifting through Father’s Day ideas, too–look at what they found.
- Who would you want to break bread with? Photo by Facebook fan Stephanie Petersen.
Facebook fans, we love you! We asked you which chef, real or fictional, alive or dead, you’d most like to set a place for at your dinner table. More than 3,000 of you wrote back!
Find out the dinner-guest favorites »
You’re our fans. Or you like us — whatever Facebook is calling it these days, we want you to know that we like you back. And we’re huge fans of the fabulous food photos you post on our wall. Take Layla’s Vegetarian Sushi, for example. It looks incredibly delicious (reminds us a bit of the veggie sushi Chef Morimoto created for Food Network Magazine) and we love her step-by-step instructions on her website.
Way to go, Layla. You rock. Keep sharing, we’re hungry for more.
- Layla's Vegetarian Sushi
- Farmer Jones is this blogger's newest Facebook friend.
Celebrity chefs are everywhere these days, but I think I’ve just met my first celebrity farmer. Farmer Lee Jones supplies vegetables to top chefs all over the country, but he’s a star in his own right, always decked out in his signature bow tie-and-overalls ensemble. Check him out on Facebook—he’s got 4,832 friends!
If you caught Battle Cauliflower on Iron Chef America a couple of weeks ago, you may recognize Farmer Jones. He provided the secret ingredient straight from the farm, and also joined in on the judges’ panel. Chefs Michael Symon and John Fraser produced some incredible cauliflower creations, using not just the familiar white florets, but also Farmer Jones’s purple, orange and romanesco varieties. Notoriously finicky judge Jeffrey Steingarten called it “the most amazing battle ever.”
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Today marks the opening of the first-ever food hall in a New York City hotel. Chef Todd English is heading up the new operation at The Plaza. The hall features local and seasonal foods at 8 stations: The Grill, Pizza, Sushi, Noodles & Dumplings, The Bakery, Cheese & Charcuterie, Ocean Grill & Oyster Bar and The Wine Bar.
We ventured over from Food Network HQ to grab the first shots of the space. Take a look:
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Do you know what Sunday night is? Come on, we’ve been promoting it like crazy! In case you’ve been living inside a bubble, Sunday night at 9pm/8c is the two-hour season premiere of the best competition show on television – the one, the only – The Next Food Network Star. No, I’m not just saying that because I work for FN, I honestly feel it’s the best. Where else does a foodie have the opportunity to become a national celebrity, have access to build their own brand and all the while do what they love – cook? The concept of the show is amazing!
The peeps who have made it to this season’s competition have a passion for food. And, of course, we dig that! Now, sure, not all of them have the defined culinary skills, point of view or TV presence to win a show on the network, but our judges (Bobby, Susie and Bob) would never question their passion for food itself. The judges just need to find that one person with a little “sparkle” to go along with that passion (i.e., Guy Fieri).
Have you checked out who the 12 finalists are this season? Have you read their bios, watched their videos? Seriously, you must! You need to see what true characters these people are. Char-ac-ters, I say! Once you read and watch, let us know what you think! Write us here, tell us on Facebook, or chat with us – yes, chat!
On Sunday (and every week after that), we will be hosting a live chat during the Star broadcast. So before you settle in on the sofa to watch the show, grab your laptop! We’ll be starting at 9pm/8c at FoodNetwork.com/Star. It will be a weekly date, so don’t stand us up.
- Twitter Talk: Thursday was all about lemons and you love these bars as much as we do.
We love asking you what you’re cooking and we never tire of reading your responses. Many of you are grilling for Memorial Day weekend, and not just burgers and ‘dogs — over on Facebook you’re talking about hickory grilled spareribs, whole butterflied chicken injected with jalapeno butter, bacon-wrapped shrimp, sweet potatoes, grilled pizza, Coca-Cola baby back ribs, corn on the cob, peaches and pineapple (served with ice cream, we presume).
And to our fans who report broken grills or thunderstorms in the forecast, we’re truly sorry! The weekend’s not lost though, you can still grill inside like Bobby.
We also shared Food Network Mag’s 50 bonus burger recipes on Facebook and you topped our ideas with dozens of your own — feta-stuffed burgers, seafood burgers, burgers topped with mango and jack cheese and turkey burgers with pesto. But major props go to Missi H. who made 5 of the 50 burgers so far. Let us know when you get to 50!
Twitter talk on Thursday was all about lemons, and it turns out you love lemon bars as much as we do. We shared our favorite tips, like rolling lemons on the counter before squeezing for more juice, and you offered a suggestion back: microwaving them for 5 seconds to soften them for even more juice.
Care to share more of your weekend food plans with us?
- Watercress is the key ingredient topping Bobby's L.A. Burger.
I have to admit I haven’t made many burgers in my life, but in preparation for Memorial Day I wanted to try grilling one up at home. I typically partake in the eating activities at barbecues rather than participating in the grilling. But at some point a person with my burger appetite should have a few recipes and techniques on hand for whenever the craving strikes.
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