by Sara Levine, June 29th, 2012
by Maria Russo in Holidays, Recipes, June 29th, 2012
With just three weeks to go until a Star winner is crowned, Bob and Susie have some big decisions ahead — but they also want to know what YOU think. After all, they want the new Star to be someone who you’re eager to watch every week, someon...
by Sarah De Heer in Behind the Scenes, Drinks, June 29th, 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 is fit for an Independence Day celebration.
The Fourth of July falls right in the middle of the week this year and while you may not be able to party like it’s 1776 on a Wednesday, you can surely do so this weekend. Food Network Magazine’s Philly Dogs (pictured above) are inspired by the City of Brotherly Love’s famous cheese steak, and they take just 10 minutes to put together. Nestle a grilled, snappy hot dog on a chewy hoagie roll and add sweet peppers and onions and a drizzle of cheese sauce to create a backyard version of the Philadelphia classic.
Get the menu
by Jason Machowsky, June 29th, 2012
Last year, Food Network made the exciting announcement that it was partnering with Wente Vineyards to unveil entwine, a portfolio of California wines intended to inspire food lovers to dive into the vast and sometimes overwhelming world of wine with ease. The four varietals fans can get their hands on now include Pinot Grigio, Chardonnay, Merlot and Cabernet Sauvignon.
Earlier this month, Executive Chef Rob Bleifer and Culinary Writer Rupa Bhattacharya from Food Network Kitchens traveled to California to visit fifth generation winemaker Karl Wente from Wente Vineyards to conduct a blending session for the newest bottles of Pinot Grigio and Chardonnay. While I’m surrounded by food all day long, I was curious to learn more about the winemaking process, so we asked Karl and Rupa to break down several of the basics.
by Marisa McClellan in Recipes, June 29th, 2012
How many times do you hear people say, “I need to eat healthier” or, “I would eat better but . . . (insert excuse or justification here, such as schedule, demands, kids, being tired, etc.)? You can have the best intentions in the world, but in...
by Maria Russo, June 29th, 2012
My parents are avid vegetable and herb gardeners. My dad is responsible for digging, planting and watering, while my mom tackles the harvesting, cooking and preserving. It’s a fairly equitable division of labor for most of the season. The only time my mom complains about her end of the bargain is when the garden begins belching forth many pounds of zucchini, yellow crookneck squash and flying saucer-shaped pattypans.
Whether you’re a home gardener, CSA member or a regular farmers’ market shopper, keeping up with the flow of summer squash during its high season can easily become a full-time cooking job. I find that I am constantly looking for ways to cook it down, use it up and transform it from a rapidly reproducing raw ingredient into breakfast, lunch and dinner options.
To that end, I grate it into baked goods, cook it down into sandwich spreads and puree it into soup with tomatoes, eggplant, onions and plenty of Parmesan cheese. I also like to grill or roast it into submission and then toss it into pasta salads. Topped with a bit of cold chicken or crumbled feta, it makes for an easy dinner or potluck contribution.
Before you heat your pasta water, read these tips
by Sara Levine in Shows, June 28th, 2012
On Sunday night the eight remaining finalists leave their home-away-from-home in the Big Apple and head south for the sunny skies of Miami. This trip, however, won’t exactly be a tropical vacation — they’re challenged to cook for and present i...
by Laura Fenton in How-to, June 28th, 2012
At Mucho Ultima in Manhattan Beach, Calif., owner Scott Linquist needed a new executive chef to help turn his business into a dining destination. Anne Burrell arrived with four candidates lined up, confident that one would be the right fit for the modern Mexican restaurant. After two tough cooking tests and an intense dinner service, Scott hired Bryon Freeze. We checked in with Scott to see how Chef Bryon and the restaurant are doing.
Six weeks after Bryon joined the team, Mucho Ultima is back on the right track. “We are ecstatic!” says Scott. “Bryon’s energy and passion are exactly what we saw from him during the show.” Scott and Bryon have both worked many long days since the taping and Bryon “comes in here pumped and ready to attack every day and never once has complained about the workload.”
by Lauren Miyashiro in Community, June 28th, 2012
When we think of summer desserts, our minds turn to grilled plums, peach cobblers, fruit-filled pies and bowls of fresh blueberries and raspberries. The fruits of summer are ripe, sweet and juicy. They’re also pesky stain makers. As Tre Mitchell Wright, a fabric-care expert at Whirlpool Institute of Fabric Science, points out, “Fruits were some of the original dyes; the longer they sit, especially on natural fabrics like cotton, the harder they’ll be to get out.”
Your best tactic for combating stains from fruits (both cooked and raw) is to first scrape any excess fruit off of the garment. If the garment is labeled “dry clean only,” don’t try to treat the stain. If washable, run the fabric under cold water to flush the stain out. Wring out the excess water and apply plain white vinegar to the stained area. Next work a laundry pretreatment or liquid detergent into the fabric with your hands and let it do its work for at least 10 minutes before laundering the piece using the warmest water the care label allows. If the discoloration remains after washing, try soaking the garment in a solution of color-safe bleach and then laundering it again.
Watch out for watermelon! Find out why
by Andrea Albin in Behind the Scenes, Food Network Magazine, June 28th, 2012
The Sun-Times: “You can build a bear, bottle your own wine, paint pottery — and now, decorate your own television-worthy cake.” Ace of Cakes star Duff Goldman has opened Duff’s Cakemix, a make-your-own-cake shop in Los Angeles.
Diner’s Journal: The world will miss screenwriter (Julie & Julia and When Harry Met Sally…), feminist, journalist and foodie Nora Ephron.
Fast Company: Want fresh local produce, but the convenience of a supermarket? The company BrightFarms is working to oversee the installation of hydroponic greenhouses on store rooftops.
Eat Boutique: Learn how to plant, harvest, store and enjoy radishes with this beautiful illustrated guide.
The Salt: Cool off this summer with an ice-cold beer, topped with frozen foam. It won’t water down your beverage and will help keep it cool for an additional 30 minutes.
Dress up your margaritas with flavored salt. A bold flavor on the rim is a fun, easy way to gussy up a classic. In a recent issue of Food Network Magazine you’ll find three awesome variations, but I wanted to share one more favorite that we didn’t have room for this time around: a mixed-berry salt.
The tartness of the freeze-dried fruit goes perfectly with a margarita. And of course, feel free to experiment with whatever fruits you like!