by Sarah De Heer in Community, May 31st, 2012
by Toby Amidor, May 31st, 2012
Let’s face it: No matter how many times we take to the barbecue every season, we still find ourselves second-guessing the perfect temperature for hamburgers, wondering how to create those perfect grill marks on steak and looking for ways to reinvent classic macaroni and potato salads. Well, Food Network has the ultimate cheat sheet for you this summer season.
Experts from our very own Food Network Kitchens will come together to address these perennial grilling problems on Food Network’s Facebook page this Saturday from 12 pm to 12:30 pm EST.
From dry chicken to tips for cooking food over direct and indirect heat, our experts from Food Network Kitchen will be offering helpful solutions and delicious recipes to take you beyond Labor Day.
Do you have a question you need answered? Head to Food Network’s Facebook page this Saturday from 12 pm to 12:30 pm EST.
by Sara Levine, May 31st, 2012
Are sprouts safe?
The FDA categorizes sprouts as a potentially hazardous food, which means they can carry illness-causing food bugs. Does this mean you should steer clear of them? Not necessarily.
Raw sprouts like alfalfa, clover, radish, onion...
by Sara Levine in Shows, May 30th, 2012
No Star hopeful wants to make an early exit from the competition, but unfortunately, someone always has to be the first, second or third to go. Cristie Schoen, Kara Sigle and Josh Lyons — eliminated in episodes one, two and three, respectively —...
by Alex Guarnaschelli in How-to, In Season, May 30th, 2012
On the latest episode of Restaurant: Impossible, Robert headed to Memphis to help Pollard’s, a barbecue restaurant that was at risk of going up in smoke. The eatery was experiencing growing pains after upgrading from a takeout operation to a giant dine-in establishment. We checked in with owners Tarrance and Torria Pollard to see how business is going after their Restaurant: Impossible intervention.
A few months after Robert’s Restaurant: Impossible makeover, sales at Pollard’s Bar-B-Que have grown an impressive 20 percent.
by Healthy Eats, May 30th, 2012
When shopping for asparagus, look for firm, clean and straight stalks. Wobbly stalks and discolored ends are telltale signs not to buy. Use a sharp knife to trim only the very bottom from the stalk; breaking it off causes more of the bottom to go to waste. With “pencil” asparagus, I find the stalks too thin to peel. For larger asparagus, I peel them (because the outer skin can be tough once cooked) and leave the top two inches intact. Not planning to use them right away? Fresh asparagus should be kept refrigerated. Placing the stalks upright in a little bit of water (as you would a bouquet of flowers, for example) can extend its shelf life.
I like asparagus al dente, a.k.a slightly crunchy. A six-ounce serving of asparagus will cook al dente in boiling water in about 2-3 minutes; add enough salt after the water begins to boil until it tastes like mild seawater. Once cooked, transfer the stalks to a bowl of cold water with ice to stop them from cooking further, dry them off and serve them whole drizzled with lemon juice and olive oil. When I serve them chilled, I let them sit in the fridge in the dressing for a few minutes before serving. For something even richer, try a dressing with two parts hazelnut oil, a handful of chopped, toasted hazelnuts and one part lemon juice. Drain the asparagus, dry stalks of excess water and toss them, warm, into the bowl with the dressing. When I serve them warm, I have the dressing ready; I toss and eat right away.
by Maria Russo, May 30th, 2012
Elizabeth Kaplan, founder of The Pure Pantry and author of Fresh from Elizabeth’s Kitchen
Q: What inspired you to start your business, The Pure Pantry, and later develop a cookbook?
A: When I was diagnosed with celiac disease ten years ago there ...
by Victoria Phillips, May 30th, 2012
What do you get when you combine Hershey’s Kisses, kumquats, pancetta and graham crackers? If you’re competing on Food Network Star, the answer is anything and everything. In a Chopped-style battle, finalists on Team Alton found those four ...
by Food Network Magazine in Food Network Magazine, May 30th, 2012
Want to win this cereal?
Navigating the cereal aisle can be tricky. Does this box have hidden sugars? What are the serving sizes? This box has how many additives? In the end, it can be a downright nightmare. Skip all the fuss with Uncle Sam Cereal,...
by Sara Levine, May 29th, 2012
Serve dessert from one of these fun new ice pop molds.
Use these Silicone Ice Pop Molds the traditional way or remove the stick and eat them as push pops instead. $12 for two; shopmastrad.com
Click here for more popsicle molds
Team Giada held strong in the first two episodes. Week one, Josh Lyons made it successfully through the pitch room, and then the team took home a win in week two’s food tour challenge. Giada still had all five of her finalists going into week three — but not for long.
After ending up in the bottom of the Chopped desserts challenge, Josh faced the Producers’ Challenge once again, and this time Giada’s pitch-room plea wasn’t enough to save him from elimination. Bob and Susie thought that as the front man of a rock band, Josh would be more comfortable in the spotlight, but he continued to stumble over his presentations. “I think he’s talented,” said Giada. “I just don’t know that he was ready for this.”
Hear more from Giada, Susie and Josh in his exclusive exit interview. Do you think it was Josh’s time to go?