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...
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.
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.”
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.
The seasonal climb to triple-digit temperatures nationwide has begun. Whether you’d like to cool down or heat things up this month, there is a food festival for everyone in July.
Greater Mandeville Seafood Festival, Mandeville, La., July 4-8: Dive into summer and Independence Day with this five-day party on the shore of Lake Pontchartrain. They expect more than 10,000 visitors daily, all of them hankering for some Louisiana lobster puffs, crawfish sausage po’ boys, Creole crab cakes or any of the bountiful underwater edibles served here. Carnival rides, a car show, live music and the FireCracker Fun Run benefiting the Wounded Warrior Project are among the other attractions at the Seafood Festival. End day one with the fireworks display at 8:45 pm.
Wild Rice Festival, Deer River, Minn., July 6-8: As much a staple of life as water, grains are the focus of countless of food festivals worldwide. In the Upper Midwest, it’s wild rice, which has been feted for more than six decades. The Deer River Wild Rice Festival showcases more than a local delicacy. A snapping-turtle stew dinner kicks off a weekend of fireworks, a police department bike rodeo, a parade and bingo — so much bingo.
If the weather where you are anything like what we’ve been experiencing in the Northeast, chances are you’re a bit sweaty right now. On days when the temperature is inching toward triple digits, the last thing you want to do is turn on the stove, preheat the oven and spend hours preparing a hot meal in an even warmer kitchen. This summer, beat the heat with Food Network’s menu of 20-minute meals that will have you in and out of the kitchen in no time. Check out our favorite quick-cooking recipes below, then tell us your go-to weeknight picks.
Built on a crusty, crunchy grilled baguette, Food Network Magazine’s Open-Faced Tomato Grilled Cheese (pictured above) features sweet ripe tomatoes, creamy provolone cheese and a touch of garlic. Brush the bread with oregano-seasoned olive oil before grilling so that it adopts the warm flavor and fragrance of the herb. These five-star beauties are impressive enough to serve to company but can be eaten casually with your hands.
In just 15 minutes, Rachael Ray preps a no-cook Chickpea Salad that is as light as it is satisfying. She combines tender chickpeas, crunchy celery and mild red onions, and adds a sprinkle of red pepper flakes for heat. Complete this salad with a seasoned red-wine vinaigrette and serve as a fuss-free side dish or quick lunch.