by Maria Russo in Holidays, Recipes, June 13th, 2012
by Dana Angelo White, June 13th, 2012
Sure, tool sets, golf lessons and automotive magazine subscriptions are all fine Father’s Day gifts, but those presents are pretty been-there-done-that, right? This year, give Dad the one thing he never can have enough of: home-cooked meals. Below is Food Network’s list of the top five Father’s Day recipes, made into a can’t-miss menu of Dad-approved breakfast, lunch, dinner and dessert dishes that are easy to prepare and beefy enough to satisfy the heartiest appetites. Check out our favorites below and tell us what you’re cooking for Dad this weekend.
5. Baked French Toast Casserole With Maple Syrup – Warm, soft and laced with fragrant cinnamon and nutmeg, Paula’s five-star breakfast bake can be prepped at night and quickly cooked the next morning.
4. Baltimore Beef Bad Boy – Guy’s mile-high sandwich is stacked with slices upon slices of herb-marinated grilled beef, a generous spread of a creamy horseradish sauce and crunchy raw onions.
Get the top three recipes
by Miriam Garron in Food Network Chef, Product Reviews, June 13th, 2012
Keep kids fueled for fun with easy, pack-able snacks.
Whether on a road trip, a day at camp or playing at the beach, kids need fuel! Keep tummies from rumbling with these nutritious and delicious snacks.
by Victoria Phillips, June 13th, 2012
by Maria Russo, June 13th, 2012
What’s the next best thing you never ate?
The Food Network Kitchens staff might know. We see (taste and smell) ingredients and products just before they take their place in the national palate. Sometimes one of our on-air chefs brings them into our kitchen, sometimes we find them during restaurant dinners or in grocery stores, at home and away. Each month we’re going to share one with you, along with tips or recipes. And we know that many of you devote a good amount of time to exploring, tasting or just getting dinner on the table, so let us know what you find that might just be the next best thing we never ate.
You won’t eat Petrossian’s caviar powder by the spoonful, because just a little dusting of this dried caviar gives a salty, slightly fishy kick to all the classic caviar partners. The dried caviar buttons come in their own mill, so you can grind them over just about anything. We tried it on scrambled and soft-boiled eggs — we like the brininess against the cream and butter, and the heat from the eggs releases the flavors of the powder. Other possibilities? Deviled eggs, seared or smoked scallops, pasta, baked or boiled potatoes (a little crème fraiche wouldn’t hurt, either), crostini with fresh ricotta, tomato salad and crudo.
by Sara Levine, June 12th, 2012
Perhaps cooking for a wake would have been easier after all.
On Sunday night’s episode, Team Bobby drew what was arguably the short straw of the live television themes. Guy gave them the challenge of Cooking for Kids, while Team Alton and T...
by Alex Guarnaschelli in Food Network Chef, Recipes, June 12th, 2012
When Bob and Susie declared that Team Bobby and Team Giada were both winners of the Guy Fieri live show challenge, it was bad news for Team Alton. All four members faced the Producers’ Challenge and the pitch room, where no matter what happened, one teammate would be going home. Alton went to bat for all of his finalists: “Every one of these people is going to make your brain tie up in knots. You’re not going to be able to let one of them go,” he told Bob and Susie.
But they had to pick someone, and in the end, Judson Allen bid farewell to the team. Judson had recently turned a corner with his new POV, focusing on healthy food and his personal weight-loss journey, but he continued to struggle with his authenticity on camera.
Before heading home, Judson reflected on the experience of working with Alton: “I don’t think words can sum up how much I have valued his mentorship.”
Bob and Susie also share their take on Alton as team leader: “He’s getting so attached to his team. When they suffer, he suffers. I don’t think people see that side of Alton,” says Bob.
by Dana Angelo White, June 12th, 2012
This is a good recipe when you feel like having a few late spring-early summer tomatoes when they are not yet at the height of the season. I find this is a simple and tasty way to extract the maximum flavor from them. I like to take my time with this recipe and work with the grill when it’s not so hot. I really like grilling something and blending that charred flavor into others. That’s why I dig this soup.
Get the recipe
by Bob Tuschman, June 12th, 2012
Ted Allen's Fresh Strawberry Balsamic Basil Daiquiris
Most daiquiris are cloyingly sweet and filled with booze, but make your own for a much lighter version of this classic summer cocktail.
A 2-ounce portion of frozen daiquiri m...
by Dana Angelo White, June 12th, 2012
In the July/August issue of Food Network Magazine, television exec and Food Network Star judge Bob Tuschman answers viewers’ most-asked questions about life as a cooking show judge.
Do you have an idea of who will win the show from the beginni...
Greek yogurt, store-bought or homemade, like this one from Food Network Magazine will keep you full all morning.
It’s no secret that breakfast is important. It’s the morning fuel that kicks your metabolism into high gear for the day ahead. Make b...