by Lauren Miyashiro in Community, May 24th, 2012
by Maria Russo in Holidays, Recipes, May 24th, 2012
Huffington Post: Sick of people breaking into your ice cream stash? Keep your pint safe with Ben and Jerry’s Euphori Lock.
NPR: How does Vegas Strip Steak sound to you? Oklahoma State University has discovered a new steak and is in the process of patenting the hidden cut of meat.
Wall Street Journal: Men enjoy being in the kitchen, too. Men of Generation X are catching up to women in cooking household meals.
Cupcake Project: What would happen if you filled a sausage casing with cupcake batter and threw it on the grill? You’ve got a cupcakewurst.
Bon Appétit: Have you ever cooked with white asparagus? Chef Kurt Gutenbrunner believes it is “something like foie gras or caviar,” and offers his expertise for the precious vegetable.
by Toby Amidor, May 24th, 2012
Memorial Day weekend marks the unofficial start of summer, and what better way to kick off a sun-filled season than with a menu of relaxed, casual eats and drinks? Check out Food Network’s top five recipes for Memorial Day weekend and serve these beauties at your backyard cookout, holiday barbecue or neighborhood get-together.
5. Chocolate Strawberry Shortcakes – Boasting layers of strawberry-laced whipped cream and in-season berries, stacks of cocoa-scented shortcakes from Food Network Magazine are the ultimate summertime dessert.
4. Beer Punch – Sunny’s adults-only punch bowl features fresh berries, a squirt of lime juice, grenadine and two bottles of beer.
Get the top three recipes for Memorial Day
by Dana Angelo White, May 24th, 2012
End your meal with Ellie Krieger's Balsamic Strawberries With Ricotta Cream.
Looking to keep your svelte summer figure? Here are 22 healthy and delectable desserts that have less than 250 calories per serving.
Juice and delicious se...
by Sara Levine, May 24th, 2012
Tilapia is a low-mercury, low-cost fish with a very mild flavor.
Recommendations for eating seafood can be confusing. Fish can be a low-calorie and heart-healthy choice and the omega-3 rich fish have additional health-protecting benefits. On the othe...
by Sara Levine in Shows, May 23rd, 2012
For the bus tour challenge, Team Giada ended up right in their mentor’s comfort zone: Arthur Avenue, the Bronx’s answer to Little Italy. Maybe this added a little pressure — as Team Giada, they couldn’t mess up Italian food! They...
by Hedy Goldsmith in How-to, May 23rd, 2012
At the University Grill in Burlington, N.C., Robert Irvine faced three co-owners who refused to get along. Siblings Eleni, George and Manny opened the restaurant five years ago to help provide for their retired parents, but they were facing failure when Restaurant: Impossible came along to help. We checked in with the siblings after their restaurant’s makeover to see how business is going.
A few months after Robert and his Restaurant: Impossible team arrived on the scene, sales at the University Grill are up 15 percent. “Everyone loves the new decor,” says Eleni.
by Maria Russo, May 23rd, 2012
Every year in the restaurant and out in the field, I use a truckload of vanilla beans. To me, they are as important as flour, sugar, butter and eggs. I consider the vanilla bean the fifth essential ingredient.
So imagine gallons of ice cream flecked with pounds of vanilla beans. Yummers! And how about custards by the kilo with an equal amount of this decadent vanilla sprinkled through every last bite?
So what do you do with pods that served their duty, sometimes even double duty? I could throw them away, but that wouldn’t be prudent. They are extremely expensive and too special to sit in a landfill somewhere in Florida, never really enjoying the fruits of their labor.
A flashbulb went off in my brain. No, not the same magical 60 watt summoning to life the Easy-Bake Oven of my childhood, but a bigger and brighter new fangled one. I realized if I washed the used pods and dried them slowly in the oven on very low heat, I could grind them in a spice or coffee grinder and have the most wonderful vanilla dust.
Get Hedy’s Vanilla Dust recipe
by Victoria Phillips, May 23rd, 2012
Last Sunday’s episode of Star brought the finalists out of the kitchen and onto the streets of New York City, tasked with creating and presenting in their own way a dish or product specific to their team’s neighborhood. While Team Giada found It...
by Andrea Albin in Food Network Magazine, May 23rd, 2012
Want to win this book?
If traveling isn’t an option for you this summer, you can bring the flavors of the world to your kitchen regardless of dietary restrictions. Whether you’re vegan, gluten-free, soy-free or just want to eat healthy, T...
Coming up with 50 of anything for Food Network Magazine’s monthly 50-recipe booklet can be daunting — in the past, the booklet has featured 50 things to make with bacon, 50 brownies and 50 grilled cheeses — but this month, Food Network Kitchens tackled taco night.
The 50 Tacos booklet is full of fun new ideas you can whip up in no time. For instance, tucked into the Chicken Tomatillo recipe (No. 14) is an incredibly easy tomatillo salsa. It’s just 32 words long and as easy as can be, but I promise you it’s a killer salsa that is just as delicious in hot chicken tacos as it is served with tortilla chips.
Puree 1 pound fresh husked tomatillos with 1 jalapeno, 1 garlic clove, 1/4 cup each chopped onion, cilantro and water. Fry in 2 tablespoons oil until thick.
And of course it’s not the only one. There are tons of great salsas all throughout these recipes. Explore, find your favorites and mix and match to create your own tacos, nachos and more!