by Allison Milam in Entertaining, July 23rd, 2012
by Maria Russo in Recipes, July 23rd, 2012
Now that we’re in the thick of summer, the July Fourth party is a mere Facebook album and the days just keep getting hotter and hotter. All the while, summertime barbecue season remains in full swing. Grills are still fired up each weekend, drinks are still being poured and guests are still flowing on in. In the spirit of keeping things fresh this summer, a fleet of appetizers is going completely silverware-free, leaving the fork, spoon and knife behind.
Why go without utensils, you ask? Is it our snack-time nostalgia? Our back-to-nature sensibilities? Our last, desperate push at preventing a sink full of dishes? Well, sure, but there’s more to it than that. Fork-free appetizers are both inventive and practical, bearing the power to impress guests from the get-go with their quirky looks and hand-held feel. In the same way that you and your pals opt for the pretty bottle of hand soap at the store (it’s just so sleek), it’s all about packaging when it comes to social summertime dining. When they reach for Crab Cocktail Americana, the only thing swaddling the crustacean will be a delicate “bowl” made of Bibb lettuce. When they move on in for their chicken fix, they’ll grab it by the stick with the char-grilled Asian Chicken Skewers.
Looking for more silverware-free apps? Shimmy on over to Food Network’s Summer Entertaining Guide for more party-ready appetizers and easy summer party recipes.
by Sarah De Heer, July 22nd, 2012
Light, bright and naturally sweet, juicy watermelon is an in-season fruit that fills you up without weighing you down. Though it’s most common on breakfast and brunch tables, it shines in meals any time of day, pairing well with sweet and savory dishes alike. Check out a few of Food Network’s favorite new ways to cook with and serve watermelon, then tell us your favorite way to enjoy watermelon.
Food Network Magazine’s Watermelon and Haloumi Salad (pictured above) is a simple, satisfying dish that takes just 20 minutes to make. What in the world is haloumi? Great question. It’s a Greek cheese that’s mild in flavor and fairly firm in texture, so it easily can be fried or grilled without melting. This recipe mixes golden-fried haloumi with sweet chunks of melon, a few slices of crunchy celery and a tangy vinaigrette.
If you’ve never tasted cooked watermelon, give it a try in Claire Robinson’s Grilled Watermelon Salad. She cooks the melon for just a few minutes on an indoor grill pan then adds it to a bed of peppery arugula and tops it with goat cheese and a balsamic syrup. With just five ingredients, this seasonal plate is a must-try recipe.
by Priya Krishna in Shows, July 22nd, 2012
Justin Warner, Team Alton's rebel with a culinary cause, is our new Food Network Star! Just moments after the curtain fell to reveal his face beside Alton's, Bobby's and Giada's on the wall of esteemed Food Network talent, we caught up with Justin to...
by Dana Angelo White, July 22nd, 2012
Before tuning into the much-anticipated finale of Food Network Star tonight at 9/8c to find out which contestant — Ivan, Michele, Martie or Justin — will finally have their culinary dreams realized, watch a special episode of Chopped airing at 8/7c. Watch as past FN Star winners Jeff Mauro, Melissa d’Arabian, Aarti Sequeira and Amy Finley face the dreaded chopping block, judged by this year’s Star mentors Bobby Flay, Giada De Laurentiis and Alton Brown. With unusual ingredients, you can certainly expect the unexpected from this showdown.
While Aarti has competed on Chopped once before, this will be Melissa’s and Jeff’s first time each on the show. “Food Network Star was still pretty fresh in my mind and I was anxious about doing another food competition,” Jeff says of being a contestant on Chopped. Jeff and Melissa both agree their first experience on the show was extremely stressful. “No matter who you’re up against in the Chopped kitchen, chances are you’re most likely battling yourself,” Jeff says. “We had a ton of fun and laughs during the process, though!” Aarti says that being on Chopped once before helped shape her mentality going into the show the second time around: “The last time I competed on Chopped, frankly I was so terrified of the whole thing that I couldn’t focus! This time, I decided to leave my ego at the door.”
by Allison Milam in Community, July 22nd, 2012
The Environmental Working Group constantly scrutinizes the amounts of pesticide residues found on popular produce. We want to keep you updated on which fruits and veggies you should buy organic – here’s a review of the 2012 Shopper’s Guide to ...
by Maria Russo in Drinks, Recipes, July 21st, 2012
Nix the scrolling on Pinterest and get to the good stuff. Each Sunday, look to FN Dish for Food Network’s Most Popular Pin of the Week.
What are people pinning? These days, it’s all about summer. Take this week’s most popular pin, Food Network Magazine’s Lobster Roll recipe, as a prime example. Packed with buttery morsels of in-season lobster pulled straight from the sea, these overflowing rolls epitomize the quintessential carefree summer.
For more recipes like this, visit the summer’s Let’s Get Seasonal board on Pinterest.
by Toby Amidor, July 21st, 2012
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 will be centered around entwine red wines.
Red wine often gets a bad rap in the summer. The thought has been that it’s too heavy and warming to enjoy with the traditionally light, dainty dishes of the season, like tender seafood and fresh salads. What’s been forgotten, however, are summer’s rich, full-flavored dishes, like burgers, pork chops, steaks, ribs and more, which naturally complement red wine’s tastes and textures. We’ve paired Food Network’s two entwine red wines — Cabernet Sauvignon and Merlot — with our favorite hearty grilled recipes. Check out a few pairings below and read on for a weekend cookout menu to enjoy with them.
by Sarah De Heer in Shows, July 20th, 2012
A health halo has been placed on baked chips while fried chips have been getting a bad rap. But are you really making a healthy choice when you toss a bag of baked chips into your shopping cart? Let’s take a closer look.
One ounce (about 15 c...
by Marisa McClellan in Recipes, July 20th, 2012
When Bobby Flay arrived at Diana and Darlene’s Melt Mobile food truck in Stamford, Conn., he wasn’t sure if this venture would ever take to the road — especially since the team had just three days until the opening. These two best friends quit their jobs to pursue this dream, but after mortgaging their homes, they were left with almost no money to open their business with. Before Bobby could consider the task complete, he needed to help the team fix these six crucial issues: organization, food knowledge, wait time, expediting, food quality and packaging.
Bobby left his mission saying that he felt Melt Mobile was “a well-oiled machine.” Is it still running that way? Has Darlene and Diana’s friendship withstood all the stress of opening a business? We checked in with Melt Mobile to see how things are going a few months after their visit from Bobby. Click play on the video below for a 3 Days to Open update.
Click here to watch the video
My sister and I were quite young when our parents decided we were old enough to join them in having artichokes for dinner. An enthusiastic eater from an early age (my first sentence was, “More mayonnaise, please”), I was always happy to try a new food. My sister wasn’t quite so eager, but since there was melted butter involved, she was willing to play along.
The table was set with plates, napkins and the biggest mixing bowl we had, empty in the middle of the table. A steaming artichoke was placed on each plate. They taught us how to pull the leaves off (always taking care to avoid the thorns), dip them in the butter and then scrape the edible flesh off each leaf with our bottom teeth.
Thanks to that early training, I have spent my life as an exuberant artichoke booster. I still like eating them just like we did that first time (though a dish of homemade aioli is also good for dipping), but truly, I can’t think of a time when I’ve turned down any artichoke preparation.
Before you start cleaning your chokes, read these tips