Last week on Food Network’s Facebook page, readers “Asked the Editor” about cold soups. Cold soups are refreshing and they also keep your kitchens cool in the summer heat, but how many times can a person slurp gazpacho? Our fans wanted something different — something that highlighted the season’s fresh produce, but more creative than the classic blended tomato soup. After the jump, four of Food Network’s most popular cold soup recipes, including Giada’s Mixed Berry Soup for dessert.
Ah, the scallop. Sizing in just larger than a golf ball, the sea scallop is delicate and tender, yet meaty in texture. These two-bite wonders are full of flavor and freshness and often cook up in mere minutes. Though bay scallops (smaller and far more fragile than their ocean counterparts) also exist, our recipes below use only sea scallops, which can easily withstand robust additions of sauces and glazes as well as being and grilled. Like most seafood, scallops can overcook and become chewy extremely quickly, so keep one eye on them while preparing.
For a healthy dinner any night of the week, try Food Network Magazine’s protein-packed recipe for Scallops With Citrus and Quinoa (pictured above). Topped with the juices of fresh oranges and tangerines, these scallops have an enviable golden sugar crust. Be sure to dry the scallops well before searing to ensure a crispy coating.
Even if you’ve already tried this popular method of grilling chicken, now you can try it with Pat Neely’s famous dry rub made with smoked paprika, cayenne pepper, thyme, cumin and oregano. Set aside a day this weekend to make this smoky, beer-laden bird.
Get the recipe: Beer Can Grilled Chicken
The seventh season of Food Network Star is in full swing and the writers on the Star blog are dishing. This week, Melissa d’Arabian urges the finalists to be authentic, Guy remembers the anxiety and Penny, once again, stirs the pot. If you missed last week’s episode, catch up with this recap or watch the latest exit interview.
- Melissa’s Insight: Keeping It Real
- Behind-the-Scenes Video with Guy Fieri
- Holiday Recap: Episode 5
- Watch all Behind-the-Scenes videos
Watch an all-new episode: Sunday, June 26 at 9 p.m. Eastern/ 8 p.m. Central
Rule No. 1 about spicy ingredients: You don’t need to love spicy foods to love what spicy ingredients can do for the foods you do love.
That’s because foods such as chili peppers and hot sauces can do way more than simply add mouth-searing heat. Adding just a touch will heighten the other flavors of a dish without adding noticeable spiciness.
For example, whip up your favorite mac and cheese. Now stir in just a drop or two of hot sauce. Taste. It won’t be spicy, but it will be better.
Why am I telling you this? Because I want you to try a seriously spicy ingredient and don’t want you to be scared off by the heat.
Duff Goldman, best known as the pastry mastermind behind the popular Food Network show, Ace of Cakes, is exploring a sugary curiosity. His new show, Sugar High, takes him on a cross-country trek to capture the sweet secrets and tasty techniques that keep the cookies from crumbling in the top bakeries around the nation. Premiering August 8, this six-episode summer feature will showcase the best sweet spots. From diners and curbside snow-cone machines to food carts and boutique bakeries, Duff will prove that decadent desserts are anything but ordinary.
Follow Duff as he stops for chilled bread pudding on the Venice boardwalk in California, pull up a seat at a roadhouse in Dallas for s’mores and have a slice of apple strudel in Chicago that is reminiscent of something you’d get in Europe. He also returns to down-home style with traditional rice pudding at a dessert boutique in Philadelphia.
Want a closer look? Flip through Sugar High’s behind-the-scenes photos.
Tune in: Monday, August 8 at 10:30 p.m. Eastern/ 9:30 p.m. Central
If you’ve been looking for a way to introduce new foods into your family’s dinner routine, try this DIY shish kabob bar. Not only is it fun to eat food off a stick, kids are more likely to eat something they’ve put together themselves.
Get the recipe: Build-Your-Own Shish Kabobs
Browse more of Food Network’s grilling recipes.
Cupcake Wars judge Candace Nelson is the founder and pastry chef of Sprinkles Cupcakes, the world’s first cupcake bakery. She joins us on the FN Dish each week to recap all the sweet details of the competition from her seat at the judges’ table. Here’s what she had to say about this week’s episode.
The wild world of Tim Burton had all of our cupcake bakers very inspired this week, and it also brought out the absinthe, blood orange and currant flavors in round one. Bravo to Nancy for making the first fruitcake I’ve ever really enjoyed. Tiffany did well with her absinthe and goat cheese frosting, though it was dripping off the side. Lori’s textures were lovely, but missing red currant flavor. Bayah did something different by working with tapioca, but her filling didn’t set in time and turned the inside of her cupcake to goo. We were sorry to see her go because her green fairy was a hint of her decorating talents, which we definitely could have used in round two, where both Nancy and Tiffany ended up playing it safe.
Week two of our season-long garden party Summer Fest 2011 welcomes 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. Recently, we dove into the world of eggplants. Now ready for the spotlight: peaches.
Remember mealy stone-fruit from the supermarket this winter? No longer. That sweet, juicy, drip-down-your-chin peach is back in season.
You can always showcase fresh peaches in a crowd-pleasing Peach Cobbler. Paula has a highly rated (over 1,000 reviews) version that is the perfect ending to any summer feast. Plus, it only requires 15 minutes’ prep so there’s plenty of time for you to mingle with guests.
If you’re not a fan of sharing your dessert, try Alton’s Individual Peach Upside-Down Cakes and you’ll have a ramekin filled with peaches, ginger and buttermilk all to yourself.
Celebrate this crunchy comfort-food holiday with one of Food Network’s top five fried chicken recipes. Whether you pan-fry, deep-fry or oven-fry, this lip-smacking treat is sure to satisfy adults and children. Choose from classic fried chicken or opt for a healthier version by baking chicken with corn cereal crumbs and crushed crackers.