Summer days (and nights) call for refreshing, light meals that require little or no advance planning. Much of the time, a salad of the leafy variety will hit the spot, but it might not be substantial enough to get you through to the next meal. Here,...
Pickling isn’t just for veggies. Slice any relatively firm fruit like strawberries, grapes, peaches or cherries, then cover with vinegar (balsamic, sherry or white wine), add some sugar and salt and let sit 10 minutes. Drain and add to a salad, like Food Network Magazine’s Pickled Strawberry Salad (pictured above), or serve on grilled meat.
Photograph by Justin Walker
It’s feeling hot, hot, hot out there. We’re certainly feeling the heat — and so is this stationery! There’s no denying that the food world has been buzzing about all things hot sauce, but I’m here today to spice up your snail mail too. If you douse breakfast, lunch and dinner with your beloved spicy sauce of choice, these cards are for you (like the one pictured above from Gotamago).
You know what they say: “If you can’t take the heat ….”
I scream, you scream. Everyone seems to be screaming about ice cream right now. And as the mercury continues its seasonal climb, the cries may grow louder, the cravings stronger.
The New York Times dedicated its Dining section last week to frozen treats. The new and trendy, soft and custardy, shaved and crushed, fancy and French, malted and milky, the ethnic and exotic all get their shivery due. The paper’s tribute to local ice cream parlors may inspire some readers to make nostalgic trips home and prompt others to make previously unscheduled stops during summer road trips. And Melissa Clark’s DIY tips and recipes — and her urging to experiment and taste — may inspire a new generation of ice cream tinkerers.
Pasta is most often the easiest party staple. It’s quick to prepare and can be amped up in a number of different ways — from using diverse types of pasta like tortellini or penne to using various sauces like pesto, cream or tomato. There’s a pasta for every mood. Still, having a warm and hearty main may not be the most ideal choice for a summer soiree. Luckily, pasta is also a dish that is wonderful when cold, and can be made into a healthy, light salad.
In this Spinach Artichoke Pasta Salad from Rachael Ray, tortellini is used to create a filling meal. The recipe allows the use of all kinds of this stuffed pasta, from chicken to prosciutto, but those going meatless can buy the mushroom-, cheese-, or spinach-filled kinds. Along with the pasta comes the addition of fresh spinach and artichokes to amp up the nutritional factor while the sun-dried tomatoes work perfectly for a salty touch. With a tangy dressing made from garlic, lemon zest, vinegar, ginger, olive oil and thyme, this cold salad is the perfect light summer staple.
One week ago, eight Food Network Star finalists made their way to Knott’s Berry Farm for a live culinary demonstration. Everyone had their fair share of hiccups, but Christopher was the Charles Osborne of the bunch. With Christopher’s culinary chops stuck in Star Salvation, the gang awaits another challenge.
Your Very Own Product
Remember last year when Rodney made that pie kit out of a coat hanger and gaffer tape? It looked like a Mason jar and a sumo wrestler mated. That’s what I was hoping to see this year. Instead of pitching to supermarket execs, the gang is to make a commercial incorporating their POV. Because absolutely nothing is ever as it seems in Food Network Star, the gang will also shoot their commercials in front of a green screen, with a randomly selected location as their backdrop. Whose product will fly off the shelves? Who’s product will be in the bargain bin? Read on, Star fans.
Whether you’re a weekend warrior or a dedicated athlete, sometimes you need a sports drink for longer bouts of physical activity — generally exercise sessions lasting longer than 60 minutes. While there are many products on the market th...
On Cutthroat Kitchen, there is nothing worse than an ingredient swap. Ingredients can make or break a dish, and switching out quality ones for those that are inferior can completely ruin the elevated flavors the competitors are trying to accomplish. In this week’s episode, the contestants have to make biscuits with gravy, so the culinary team was experimenting with an ingredient swap where the butter was replaced by cooking spray. While the team realized that the cooking spray could be gathered and solidified to develop a butter-like consistency, the real test was whether the cooking spray could provide the same taste and texture that butter could in a buttermilk biscuit. The taste of the biscuit alone would determine whether the cooking spray swap would work for the episode.
Click play on the video above to see whether this sabotage was approved or rejected by the Food Network culinary team.
Being a Food Network Star means not just hosting a television show, but building a brand indicative of a unique point of view, and Episode 6 was all about honing that perspective and the products that would support it. The seven remaining finalists had to create products and package them in this episode, but then they also had to sell them in commercials that forced them into oddball places — thanks to a special green screen.
If you haven’t yet watched the episode, don’t read any further. Star Talk is about to break down the ins and outs of the episode — and reveal who was sent home.
For a cooling summer sweet treat that will blow your friends away, look no further than Bobby Flay‘s Milk Chocolate Banana Pudding recipe. Bobby mixes three types of chocolate with crunchy wafer cookies and creamy banana to create a diverse mix of textures and flavors. The best part? This recipe can be created a day in advance so that the layers can really mesh together, creating a dessert that deserves its mention as this week’s Most Popular Pin of the Week.
For more summer holiday recipes, check out Food Network’s Let’s Celebrate board on Pinterest.
Get the recipe: Milk Chocolate Banana Pudding