Lobster Rolls — Most Popular Pin of the Week

by in Community, July 22nd, 2012

lobster rolls
Nix the scrolling on Pinterest and get to the good stuff. Each Sunday, look to FN Dish for Food Network’s Most Popular Pin of the Week.

What are people pinning? These days, it’s all about summer. Take this week’s most popular pin, Food Network Magazine’s Lobster Roll recipe, as a prime example. Packed with buttery morsels of in-season lobster pulled straight from the sea, these overflowing rolls epitomize the quintessential carefree summer.

For more recipes like this, visit the summer’s Let’s Get Seasonal board on Pinterest.

Pairing entwine Red Wines

by in Drinks, Recipes, July 21st, 2012

filet mignon with mushrooms and entwine
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 Friday, FN Dish is giving you a complete menu that is stress-free, and this weekend’s spread will be centered around entwine red wines.

Red wine often gets a bad rap in the summer. The thought has been that it’s too heavy and warming to enjoy with the traditionally light, dainty dishes of the season, like tender seafood and fresh salads. What’s been forgotten, however, are summer’s rich, full-flavored dishes, like burgers, pork chops, steaks, ribs and more, which naturally complement red wine’s tastes and textures. We’ve paired Food Network’s two entwine red wines — Cabernet Sauvignon and Merlot — with our favorite hearty grilled recipes. Check out a few pairings below and read on for a weekend cookout menu to enjoy with them.

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3 Days to Open: Melt Mobile

by in Shows, July 20th, 2012

melt mobile
When Bobby Flay arrived at Diana and Darlene’s Melt Mobile food truck in Stamford, Conn., he wasn’t sure if this venture would ever take to the road — especially since the team had just three days until the opening. These two best friends quit their jobs to pursue this dream, but after mortgaging their homes, they were left with almost no money to open their business with. Before Bobby could consider the task complete, he needed to help the team fix these six crucial issues: organization, food knowledge, wait time, expediting, food quality and packaging.

Bobby left his mission saying that he felt Melt Mobile was “a well-oiled machine.” Is it still running that way? Has Darlene and Diana’s friendship withstood all the stress of opening a business? We checked in with Melt Mobile to see how things are going a few months after their visit from Bobby. Click play on the video below for a 3 Days to Open update.

Click here to watch the video

Nonna’s Artichokes — The Weekender

by in Recipes, July 20th, 2012

nonna's artichokes
My sister and I were quite young when our parents decided we were old enough to join them in having artichokes for dinner. An enthusiastic eater from an early age (my first sentence was, “More mayonnaise, please”), I was always happy to try a new food. My sister wasn’t quite so eager, but since there was melted butter involved, she was willing to play along.

The table was set with plates, napkins and the biggest mixing bowl we had, empty in the middle of the table. A steaming artichoke was placed on each plate. They taught us how to pull the leaves off (always taking care to avoid the thorns), dip them in the butter and then scrape the edible flesh off each leaf with our bottom teeth.

Thanks to that early training, I have spent my life as an exuberant artichoke booster. I still like eating them just like we did that first time (though a dish of homemade aioli is also good for dipping), but truly, I can’t think of a time when I’ve turned down any artichoke preparation.

Before you start cleaning your chokes, read these tips

Sandra Lee Celebrates House Beautiful’s 2012 Kitchen of the Year

by in Events, Food Network Chef, July 20th, 2012


Sandra Lee was on hand in New York City this week as House Beautiful magazine launched its annual showcase of the Kitchen of the Year, an over-the-top dream kitchen and outdoor space constructed in the heart of Manhattan. This year’s design was the masterpiece of Mick De Giulio. He wanted to create a space that would be not only functional for cooking but also warm, inviting and the center of the home.


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On the Blogs: Trendy Comfort Food, Child Prodigies and Mashed Potato Machine

by in Community, July 19th, 2012

bobby flayEater: Food meets comedy as Bobby Flay guest stars in Portlandia: The Brunch Special this Friday.

NY Post: American comfort food is getting trendier and often more expensive. How do you feel about its glamorous makeover?

The Guardian: Culinary child prodigies are serving up inventive, sophisticated food. It’s no gimmick.

Huffington Post: Yes, there is such a thing as a 7-Eleven mashed potato machine. It has, however, yet to reach the U.S.

Typewich: Need to break up your monotonous sandwich routine? Typewich.com presents a new combo idea each time you refresh the page.

Best 5 Banana Bread Recipes

by in Recipes, July 19th, 2012


One of those timeless recipes that almost everyone has a memory of enjoying, classic banana bread is a buttery, just-sweet-enough loaf that pairs perfectly with a morning cup of coffee or an after-dinner scoop of ice cream. The secret to making the best-tasting banana bread is using overly ripe bananas. You know those super-soft, dark-brown nanners that have been sitting on your counter for the last seven days? Use those — they’ll offer the most-concentrated banana flavor and ensure moist, rich bread. Check out Food Network’s roundup of its best five banana bread recipes, a mix of classic and creative loaves that your whole family will enjoy.

5. Banana Bread With Chocolate Chips and Chocolate GlazeFood Network Magazine takes classic banana bread to the next level by adding to the batter decadent chocolate chips and covering the loaf with a shiny chocolate topping.

4. Mom’s Banana Bread With Chocolate Chips – Melissa d’Arabian’s mom adds a splash of fresh orange juice to her chocolate-studded bread, which delivers subtle citrus flavor and moisture.

Get the top three recipes