by Alex Guarnaschelli in Food Network Chef, How-to, August 23rd, 2011
by FN Dish Editor in Recipes, August 23rd, 2011
Every week, Alex Guarnaschelli, host of Alex’s Day Off, shares with readers what she’s eating — whether it’s from the farmers’ market or fresh off the boat, she’ll have you craving everything from comfort food to seasonal produce.
I cook at home a lot of the time. Now, as a professional chef, I’d be lying to you if I said I always did. Sure, I grew up in a house where almost everything was made from scratch, but after a 15-hour shift at the restaurant, my first instinct wasn’t always to run home and bake a lattice-topped apple pie from scratch. In the past couple of years, that has definitely changed.
For me, cooking at home has been a great way to build better eating habits. When I shop at the green market for the restaurant, I now pick up a handful of vegetables for myself. I don’t always have the time to cook the way I’d like to, and I also don’t have a lot of room in my Manhattan kitchen. That makes my choices all the more important — I don’t want to deal with kitchen clutter.
Alex shares her ideal collection »
by Sarah De Heer in Events, August 22nd, 2011
When you’re thinking of appetizers to serve Labor Day weekend or just any barbecue, don’t forget to include salsa and chips. While jarred salsa can be boring, try a homemade version packed with tomatoes, garlic and cilantro. Giada incorporates orange juice in her recipe, which gives it a burst of citrus.
Get the recipe: Spicy Tomato Salsa
Browse more of Food Network’s Labor Day recipes.
by FN Dish Editor in Shows, August 22nd, 2011
Last week, Food Network launched The Great Food Truck Race: Lunch Is On Us campaign, with Korilla BBQ and Devilicious Food Truck each serving out 100 free lunches this past Friday in New York City and San Diego, respectively.
Fans that waited in line on Friday for Korilla BBQ got to choose anything off their menu, including their famous burritos. Over on the West Coast, fans were treated to Devilicious’ decadent butter-poached lobster grilled cheese sandwiches.
“This has been a great experience — such an incredible turnout,” said Eddie from Korilla BBQ. “We’re ready to make 200-300 meals today, possibly 500 including dinner.”
by FN Dish Editor in View All Posts, August 22nd, 2011
Fans of Food Network Star can’t choose the winner, but they are the voice behind choosing a fan favorite. All season long, viewers voted for their favorite season 7 contestant as many as 10 times a day.
With over 400,000 votes, it’s no surprise that this year’s winner, Jeff Mauro, was also crowned our Sandwich King. Not far behind him with 360,000 votes was Orchid Paulmeier, who fans loved for priding herself on her Southern barbecue.
Tune in to Sandwich King: Saturdays at 11:30 a.m. Eastern/ 10:30 a.m. Central
by Maria Russo in Recipes, August 22nd, 2011
Looking for a chance to meet the newest Food Network Star Jeff Mauro and fan favorites like Vic “Vegas” Moea and Susie Jimenez? You can meet them and get their autographs on the Food Network Star: The Official Insider’s Guide Book Tour happening right now:
- August 22: Denver, Colorado with Jeff Mauro & Susie Jimenez
- August 23: Philadelphia, Pennsylvania with Jeff Mauro and Vic “Vegas” Moea
- August 27: Chicago, Illinois with Jeff Mauro and Vic “Vegas” Moea
For details on the book tour including time and locations, visit HarperCollins or Food Network’s Facebook page.
by FN Dish Editor in Shows, August 22nd, 2011
Though typically eaten raw and simply by the handful, edamame are incredibly versatile and can easily be pureed, sautéed or boiled. Packing a hefty protein punch, these teeny green lima-like beans are a go-to vegetarian option. Our meatless menu below offers diverse dishes celebrating the innate flavor and bright color of summertime edamame.
For a meatless burger that can be enjoyed year round, try an Edamame Veggie Burger (pictured above) from Food Network Kitchens. Made with pureed edamame, freshly grated carrots and radishes and Asian spices, these moist patties are filled with fiber and easily broiled in the oven.
More meatless edamame recipes »
by FN Dish Editor in Recipes, August 22nd, 2011
The second season of The Great Food Truck Race hit the road with eight new food trucks and a grand prize of $100,000. Each truck will try to pull out all their tricks to stay in the game but, ultimately, one truck must go each week. Every Monday, FN Dish brings you exclusive exit interviews with the latest Food Truck contestants to get the boot.
This week, Devilicious Food Truck’s marketing strategy seemed clever at first, enticing people over to eat their food, but it came back to haunt them in the end.
FN Dish: $100 isn’t a lot of money, but your team had the clever idea to go to a commissary. Can you tell the readers what that is?
DFT: A commissary is where we park our trucks to meet health code requirements; they also supply food, beverages and other items necessary to run our trucks.
Continue reading their exit interview »
by Food Network Magazine in Food Network Magazine, August 20th, 2011
Don’t let the phrase “homemade mayonnaise” keep you from making this recipe. Anne Burrell takes five simple ingredients from the pantry and the refrigerator and creates a creamy, homemade condiment with the help of the food processor. When the mayo is done, combine it with red potatoes, celery, garlic, onions and bacon for an easy Labor Day side dish.
Editor’s note: If you don’t have the time to make the mayonnaise from scratch or don’t have a food processor handy, don’t hesitate to use store-bought.
Get the recipe: Super-Zesty Potato Salad
Browse more of Food Network’s side recipes for grilling season.
by Food Network Magazine in Behind the Scenes, Food Network Magazine, August 19th, 2011
Each month, thousands of Food Network Magazine readers submit clever names for the back page “Name this Dish” contest. Previous dishes include brownies (winner name: “Brownie Rubble”), ice cream burgers (“BRRR-gers”) and even an over-the-top ham sandwich (“The Hammy Down”). In the June 2011 issue, we asked you to dream up names for pork-stuffed jalapeno peppers. Some of our favorites were “Pig Tails,” “Pigs in an Electric Blanket” and “Squealing Hots.” But the winner, Cathy Larson of Long Beach, CA, really hit the mark when she dubbed them “Pork-Bellied Poppers.”
Take a stab at naming this month’s recipe: cookies »
To come up with Food Network Magazine’s perfect iced tea recipe, Food Network Kitchens recipe testers compared hot- and cold-brewed black, herbal and green teas, testing each with both tea bags and loose tea to ensure accurate results.
“Although the cold brew did have a nice, pristine flavor, you ended up having to use so much more tea,” recipe tester Andrea Albin, recipe tester, says.
Get the perfect iced tea recipe »