by Food Network Magazine in Food Network Magazine, July 4th, 2012
by Jill Novatt in Recipes, July 4th, 2012
Hot tips from Food Network Kitchens’ Katherine Alford:
After pan-frying something in extra-virgin olive oil, drizzle the leftover oil from the skillet on salads or bread. The oil is especially tasty after you’ve fried peppers, onions or other flavorful vegetables, like the artichokes in Food Network Magazine‘s Caprese Salad With Prosciutto and Fried Artichokes (pictured above). Don’t use this trick with vegetable oil, though: It’s too bland for drizzling.
by Victoria Phillips, July 4th, 2012
Here in Food Network Kitchens, we love simple, classic recipes. We are also paid to think about food all day. So we’ve taken classic foods and drinks and reimagined them into three, four or five different ways. No standard recipes here, just the occasional technique and pictures. Think of it as a picture recipe.
We can’t get enough corn in the summer. Whether you try these recipes this Fourth of July or keep them in your back pocket for upcoming barbecues, we came up with these variations so you could eat corn every day and not get bored.
First, start with the classic version
by Toby Amidor, July 4th, 2012
Stay cool in the sweltering summer heat with homemade ice pops. Freeze pops in a variety of flavors right on your kitchen counter in as little as seven minutes. The Zoku Single Quick Pop Maker produces up to three ice pops before the base needs to b...
by Maria Russo, July 4th, 2012
Celebrate July 4th by getting the most out of your red, white, and blue foods. We’re not talking artificially-colored goodies, but rather fresh and delicious fruits and veggies in naturally-patriotic tones.
Red hued foods have tons of antioxi...
by Mallory Viscardi in Community, Contests, July 3rd, 2012
As if the Miami sun wasn’t enough to heat up last week’s episode of Food Network Star, Paula Deen stopped by to attend the beach party the finalists threw for VIP guests at the South Beach Wine & Food Festival. She and her son Bobby joined ...
by Dana Angelo White, July 3rd, 2012
Food Network is excited to announce that earlier this week, we hit three million Facebook fans on the official Food Network Facebook page. To thank our millions of fantastic Facebook fans, we’re giving away seven fantastic Food Network prizes!
What You’ll Win: One lucky fan will win a Food Network grand-prize pack from Food Network Store that includes:
Six additional runners-up will win a copy of either Chef Anne Burrell’s Cook Like a Rock Star, Ree Drummond’s The Pioneer Woman Cooks: Food From My Frontier or Food Network Magazine‘s 1,000 Easy Recipes.
How to Enter: Comment below with a link to your favorite recipe of all-time from FoodNetwork.com. Winners will be selected at random and contacted privately.
Read the official rules before entering
by Sara Levine, July 3rd, 2012
Wow everyone at your next picnic with this light, seasonal and berry-licious dessert.
8-ounces sugar cookie dough (we love this recipe from Food Network Kitchens)
1 cup whipped cream cheese, softened
by Gaby Dalkin in Entertaining, Holidays, July 3rd, 2012
This was a tough week for Team Bobby, with two finalists going head-to-head in a Producers’ Challenge battle of cocktails. No matter how it shook out, Bobby would lose a member of his team. He was hesitant to say anything at all in the pitch room (or pitch beach, as it was this week): “I didn’t want to sway the judges one way or the other based on my comments.”
In the end, Bob and Susie decided to send Malcolm Mitchell home. Despite food that consistently impressed them, Malcolm was never fully able to hone his “soulful” POV. “Malcolm’s POV was confusing,” Susie says. “After eight weeks, we need to know who he is through his food.”
Malcolm left the competition in good spirits: “I leave happy. I wanted to win it, but at the end of the day, I did everything that I could do. I was real.”
by Sara Levine, July 2nd, 2012
Is there really anything better in life than a rack of slowly cooked ribs that are doused with a sweet and tangy barbecue sauce? I don’t think so. Whether you celebrate the Fourth of July tomorrow or this coming weekend with family and friends, it’s time to start thinking of great grilling recipes.
These Sweet Cola Ribs from the Neelys’ are the perfect addition to your Fourth of July celebration. They cook nice and slow over your grill so they become smoky and tender, then you add the sweet cola sauce and it’s a match made in heaven. You can use any kind of dark cola for this recipe, but I think my favorite has to be Dr. Pepper.
This year I’m hosting my own Fourth of July party and you can bet that there will be multiple Sweet Cola Ribs on my grill throughout the day. Be sure to whip up extra of the barbecue sauce; you might even want to double the recipe because it’s great on all sorts of other fun Fourth of July sides like corn on the cob and potato salad. Plus, you can throw some on the side for your guests to dip their ribs into while they eat.
Justin Warner is holding strong in the weekly Fan Vote with 31% of your votes. Longtime leader Martita Jara is still a close second at 29%, and her teammate Ippy Aiona has fallen to 17% but still hangs on to third place. With just two weeks to go ...