Although it’s easy to give into kids’ pleas for the same old not-so-healthy foods, parents and caregivers should provide a variety of dishes that will help kids grow and develop. Happily, summer offers a great opportunity to break away f...
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 is rounded out by cool frozen cocktails.
No matter which main or side dishes you serve at your backyard barbecue, there’s just one required element on your menu this weekend: a cocktail. Straight-up and on-the-rocks sippers are surely simple classics, but when it’s particularly steamy outside, quench your thirst with a frosty frozen cocktail.
Made with just a handful of ingredients, Sandra’s Strawberry Orange Daiquiri (pictured above) is a five-star pick packed with fresh fruit. The secret to preparing Sandra’s cocktail is using orange-scented simple syrup to sweeten it, instead of simply adding sugar to the blender. She gently simmers sugar in an equal part of orange-scented water until the sugar is dissolved, then lets it cool before incorporating it into an icy whirl of strawberries, orange juice and rum.
It’s probably no surprise that if you ask Bobby Flay to choose between a burger and a hot dog, he’ll probably laugh and expect you to know better. But if given the choice between barbecue chicken and steak — what do you think he’d say?
FN Dish caught up with Bobby, Michael Symon, Guy Fieri, Marc Forgione, Masaharu Morimoto, Aarón Sánchez and Andrew Zimmern to ask them several grilling rapid-fire questions, perfect for the hot summer months.
Click play on the video above to hear what each had to say about charcoal and gas grills, hot dogs versus burgers and barbecue chicken versus steak.
Of all the wonderful fruit that comes into season during the summer months, apricots are my very favorite. It hasn’t always been this way. When I was growing up, it was nearly impossible to find truly good apricots unless they came from someone’s backyard tree. As those were pretty darn hard to come by back then, I spent most of my formative years eating terrible, mealy grocery store apricots.
Five or six years back, I discovered just how good a locally grown, never-refrigerated apricot can be. Because I know their season is short, I always order at least half a bushel from one of my local growers. (I get the seconds, because they’re so much cheaper and really, who cares about a few bruises and blemishes?)
Once those apricots are in my kitchen, I spend the next week finding ways to use them up. I make jam. I make chutney. I can them in halves in honey syrup. I eat the ripest ones in just a couple greedy slurps. Once I’ve done all my favorite things, there are still more apricots to be used. That’s when I start digging through my collection of apricot recipes, looking for other things that are begging to be made.
Many veggie burgers are made from vegetables,...
Come evaluation, the Food Star Kitchen turns into a scary place week after week. As finalists stand wide-eyed awaiting judgment, three successful chefs and stars stare back them, ready to dole out several notebooks’ worth of critiques about their food and performances. Sometimes the scene ends with tears and an emotional goodbye, but other times the atmosphere is far less tense — perhaps even happy — be it on account of one contestant’s superstar presentation or particularly camera-worthy meal.
Check out the sneak-peek photo above from Sunday’s all-new episode: Giada and Alton look out to the remaining finalists during evaluation and smile, while Giada points two fingers at them, doing so in a seemingly positive way. Do you think the mentors look particularly pleased because the group as a whole was successful this week, or did one competitor deliver an especially knockout performance? What kind of feedback do you imagine the judges are giving here?
Before you tune in this Sunday at 9pm/8c to find out what’s going on, we’re challenging you, Star fans, to write your best captions (tastefully appropriate, please) for this moment in the comments below.
Start Saturday morning off with a lesson in time management from Ree, who is testing herself to see how fast she can cook a meal, starting with a 30-minute dish and moving on to a 5-minute challenge. Then Trisha is showing her friend who’s a mom how to get a great weeknight supper on the table in no time at all. On Barefoot Contessa, Ina is visiting some New York City hot spots before heading home to cook a few inspired dishes. Then Giada is cooking up fast recipes that young adults living on their own can easily tackle.
On Sunday morning, Jamie Deen is preparing a picnic menu inspired by nature’s sweetener, honey. Then Guy is cooking up dishes that he hopes his restaurant-owner friend will appreciate, including duck sliders and squash chips fried in duck fat. Later, Bobby is grilling a Northeast seafood menu that features lobster rolls.
Come back Sunday evening for a new episode of Food Court Wars where two teams battle it out to win a food court restaurant. One team specializes in empanadas and the other in tacos. On Food Network Star, the remaining hopefuls must create a dish featuring a unique ingredient and then auction it off to a roomful of foodies. On Restaurant: Impossible, Robert helps a foul-mouthed restaurant owner clean up her act, get her staff on her side and improve the restaurant.
Americans have been squeezing ice pops out of plastic tubes since Fla-Vor-Ice was invented more than 40 years ago. But we had to wait awhile to make them ourselves: For years the sleeves were tricky to find outside the Philippines, where homemade push-up pops are super popular. Now you can get the bags stateside, thanks to an ice-pop fan who recently started importing them. Fill with any fruit juice, tie the top and freeze. $10 for 100; icecandybags.com
(Photograph by Kang Kim)