Grilled Rhubarb Brown Betty — Recipe of the Day

by in Recipes, August 18th, 2011

grilled rhubarb brown betty recipe
A brown Betty is a dessert that dates back to Colonial times and is made from fruit and sweetened crumbs. Here, panko is combined with brown sugar, cinnamon, allspice and ginger.

Get the recipe: Grilled Rhubarb Brown Betty

Browse more of Food Network’s dessert recipes for summer.

Some Like It Cool: Serving Temperature and Wine

by in Drinks, August 17th, 2011

wine in bucket
Every week, Mark Oldman — wine expert, acclaimed author and lead judge of the hit series The Winemakers — shares with readers the basics of wine, while making it fun and practical. In the coming weeks, he’ll tell you what to ask at a wine store, at what temperature to serve it and share his must-have wine tools.

The serving temperature of wine is like weather conditions in a city: Small differences can vastly change your attitude about what’s in front of you.  The following guidelines will cast your wine in the most flattering light:

White wine: It’s no surprise that most of us like our whites — along with our rosés and sparklers — fully chilled.  It’s just more refreshing that way. At the same time, if you are drinking a special white — say, an expensive California Chardonnay or French Pinot Gris — in a setting where you really want to appreciate its subtleties, you might allow a cold white to warm up 15 minutes or so before serving. As eating a frozen Snickers bar demonstrates, coldness numbs our perception of flavor.  A slightly warmer temperature, therefore, unleashes a fine white wine’s aromas and flavors.

Tips for red wine after the jump »

Super-Fan Star Giveaway — Day 1

by in Contests, Shows, August 17th, 2011

food network star season seven
You’ve dedicated your Sunday nights to watching Food Network Star all season and because of that, you’re considered a Star super fan. We thought we’d say “thank you” by giving away three $30 gift cards to FoodNetworkStore.com — one each day for the rest of this work week (Wednesday, Thursday and Friday).

So how can you enter? From August 17-19 at 4 p.m EST, Food Network will post a question to fans our Twitter account @FoodNetwork about something that happened during the season — they might even help fans by posting a hint. If you know the answer to the question, come back to this post and leave your answer in the comments section of this blog post. One lucky commenter (with the correct answer), will be randomly selected to will win one $30 gift card.

Read the official rules and leave a comment »

Southwest Corn Recipes — Summer Fest

by in In Season, Recipes, August 17th, 2011

southwest corn recipes
It’s week four of our season-long garden party, Summer Fest 2011, where we welcome food and garden bloggers to feature garden-to-table recipes and tips. We’ll help you to enjoy all that this season has to offer. So far, we’ve delved into cherries and cucumbers. This week we’re getting creative with corn.

If you’ve been counting down all season long for sweet, crisp corn, the wait is finally over. Whether you roast corn on the stove or set it to sizzling on the grill, you can make juicy kernels the star of main dishes with a Southwestern flair.

Try Guy’s hearty Roasted Corn Quesadillas, bursting with corn, jalapenos, red onions, bell peppers and black beans for an easy weeknight meal. Add some chicken to the mix and you’ve got Robin’s Chicken Tostada With Corn, Pickled Jalapenos and Black Beans. Her cilantro-lime vinaigrette makes this Southwestern main the life of the party.

More corn recipes from family and friends »

Shrimp Po’ Bubba’s — Recipe of the Day

by in Recipes, August 17th, 2011

shrimp po boy recipe
Paula’s Uncle Bubba serves his classic deep-fried shrimp po’ boy, a traditional submarine sandwich from Louisiana, on a toasted hoagie roll with tartar sauce. If you want to feel like you’re in New Orleans, ask your family if they’d like their sandwich fully “dressed,” which means adding lettuce, tomato and mayo (in this case tartar sauce).

Get the recipe: Shrimp Po’ Bubba’s

Browse more of Food Network’s sandwich recipes for breakfast, lunch or dinner.


Easing Into Back-to-School Dinners — Simple Scratch Suppers

by in Family, How-to, August 16th, 2011

back to school
When I first wrote up my outline for this blog, back to school dinners seemed a sensible choice given school starts this week for many families around the country. Nowadays, we all seem to be running short on time. People rely on meals out of boxes and bags, thinking there’s not enough time to cook. I wanted to offer you tips and ideas for making weeknight cooking easier.

Then something happened to change my perspective and outlook.

My husband died suddenly.

When I say suddenly, I mean just that. He was helping our daughter ride her bike, told her he needed to sit for a moment, then keeled over from a massive heart attack. Some of you, perhaps many, probably know about this already given the amazing show of support and love that has filled the food community.

So, why am I here talking to you all about back-to-school dinner ideas?

Read more

Alex Eats: Salad

by in Food Network Chef, How-to, August 16th, 2011

lettuce
alex guarnaschelliEvery 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.

Choose lettuces that are bright green and firm — saggy, browning leaves are the hallmark of vegetables on their way to the compost pile. If the outer leaves of a head of lettuce are ragged, peel away a layer or two to see if the heart is worth saving. To make lettuce last longer, keep it dry and cool in a dark place. It’s important not to wash or mix lettuce with anything acidic (lemon or vinegar) until right before eating.

Iceberg: I really love iceberg lettuce. I love a good wedge with blue cheese; it makes me feel American. I also love chopping iceberg and mixing it with scallions, fresh chiles or a really vibrant dressing. It has a great, juicy texture and, on its own, is pretty bland. To me, it’s nice to have a lettuce that can meld with bold flavors.

Watercress, mustard greens and frisee »

Grilled Banana Splits — Recipe of the Day

by in Recipes, August 16th, 2011

grilled banana split
You won’t even need a bowl for this on-the-grill version of the classic banana split. It’s brushed with butter and sugar, smothered in melted chocolate and topped with ice cream, whipped cream and, of course, a cherry.

Get the recipe: Grilled Banana Splits

Browse more of Food Network’s dessert recipes for summer.