How to Set Up a Summer Lemonade Stand

by in Entertaining, June 17th, 2014

How to Set Up a Summer Lemonade Standby Camille Styles (photos by Nicole Mlakar)

Summer’s in the air! And for many of us, that means the kids are home to stay. If you’re in the market for outdoor, kid-friendly activities that don’t require a car ride, look no further than your own front yard. Setting up a lemonade stand is a creative way to keep little ones entertained during the dog days of summer, and provides a perfect way to educate them on the basics of cooking, team -work and handling money. These quick and easy tips will show you how to make your lemonade stand the talk of the neighborhood this year.

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Go-To Ingredients for Grilling Season

by in In Season, June 17th, 2014

Go-To Ingredients for Grilling SeasonWhat do you really need on hand for quick, easy summer dinners? Here’s our go-to list — it’s a combo of veggies that turn into meals in a snap, seasonings that make everything a little more summery, and starches that help round out whatever you’ve got on hand (ideally without heating up the house too much).

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Red or White Chili: Which Do You Prefer?

by in Food Network Magazine, Polls, June 17th, 2014

Food Network Magazine wants to know which side you’re on. Vote in the poll below and tell FN Dish whether you prefer red or white chili.

“Two Worlds Collided Today.” — Jet Tila on Episode 3

by , June 17th, 2014

Jet Tila on Food Network Star, Season 10Sabotage. Evilicious. Cutthroat. All of these words describe Food Network’s popular show Cutthroat Kitchen, where host Alton Brown auctions off one crazy antic after another every Sunday night. In the most-recent episode of Food Network Star, however, Alton’s world of mini kitchens and missing ingredients was dished out to the remaining finalists. Bobby was on hand to taste the final plates, and so was Cutthroat Kitchen judge Jet Tila. In pure Cutthroat style, the judges had no prior knowledge of the sabotages that led the competitors’ final dishes.

Star Talk caught up with Jet on the set of Star in between heats to break down the difference of the competitions and talk about Alton’s evil side. Read on for the interview.

No one knows how to judge a Cutthroat Kitchen-style challenge like you. How did the two competitions differ?
Jet Tile: The worlds have collided on this episode. They differ in that we’re judging them specifically on food on Cutthroat Kitchen, and here, I’ve got to see to their delivery and personality, which is a really refreshing change for me. It’s a lot of fun, but it’s very different.

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World Cup for Foodies: What Really Matters

by in News, June 16th, 2014

World Cup for FoodiesThe 2014 FIFA World Cup — which kicked off last week in Brazil and will continue until one team claims the trophy on July 13 — is for fans of soccer, or “football,” if you prefer. That’s a given. But it’s also for fans of food. After all, if the teams and their supporters in the stands and at home are going to eat, they might as well eat well.

Of course, eating well means different things to different people — and certainly to each of the teams from 32 countries competing in this year’s tournament. That’s why their team chefs and nutritionists are providing foods that reflect not only concern for players’ health and fitness, but also those players’ cultural tastes. Team Italy, for instance, brought Parmesan cheese, olive oil and prosciutto, and the players plan to fuel up with pasta before every match, eating a tricolor diet that evokes the colors of the Italian flag: “pasta (white), tomato (red) and extra virgin olive oil (green),” their nutritionist, Elisabetta Orsi, told the Associated Press.

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Choppedsicles: 5 Outside-the-Basket Ice Pops

by in In Season, Recipes, June 16th, 2014

5 Outside-the-Basket Ice PopsWe had just lost the amazing ice-pop stand downstairs from our office and were really feeling the void. To make up for our loss, we developed some fun, summery flavors sort-of-inspired by Chopped baskets, working savory flavors in where we could.

These mixed-up pops were ridiculously fun to test (and taste). If you plan on developing your own recipes, here’s what we learned: Basically, it’s really easy to freeze things — you could put plain fruit juice in the freezer and it’d end up a pop — but for perfect popsicle texture, you’re looking for a balance between fruity, creamy and icy.

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Getting to the Heart — and Stomach — of America in the New Series Eating America

by in Shows, June 16th, 2014

Anthony AndersonOn the new series Eating America, premiering Monday, July 28 at 9|8c, host Anthony Anderson is on a mission to discover the most flavorful food festivals in the country. Food Network fans may recognize Anthony Anderson from Chopped, where he competed on a special holiday episode, and from Iron Chef America, where he’s been a frequent judge. This food lover is now taking on a new venture in Food Fest Nation, tasting everything from classic interpretations of regional fare to surprising twists on favorite dishes. Anthony will get to the belly of what is truly at the heart of America — one food festival at a time.

Get a Sneak Peek and the List of Festivals

Is Soylent the Future of Food?

by , June 16th, 2014

soylent
Technically, Soylent isn’t really a food at all. It’s a drink mix designed to replace actual food in order to make your diet easier, cheaper and more convenient. Soylent was created by a 25-year-old software engineer named Rob Rhinehart,...

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6 DIY Versions of Store-Bought Snacks

by in Family, June 16th, 2014

6 DIY Versions of Store-Bought SnacksHaving kids means having snacks on hand. Try these can’t-miss recipes for homemade versions of supermarket favorites like granola bars, graham crackers, cereal bars and cheddar cheese crackers. They’re fresher, tastier and easier to make than you think.

Homemade Granola Bars: Ina Garten packs her bars with almonds, dates, dried cranberries and even a pinch of wheat germ in this recipe.

DIY Strawberry Cereal Bars: Give that box of popular cereal bars a run for its money with this simple recipe full of whole oats and a secret ingredient no kid can resist: a thick layer of organic strawberry fruit spread.

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