by Food Network Magazine in Food Network Magazine, July 30th, 2013
by Foodlets in Family, July 30th, 2013
Food Network stars answer your burning questions in the July/August issue of Food Network Magazine.
Sunny, what is the perfect rub for slow-roasted pork butt and ribs?
John R. Verdensky via Facebook
The butt, or shoulder, is my favorite thing to slow-roast. Pork accepts flavor really well, so it’s fun to tailor the seasoning blend to your meal. The easiest is my grandma’s recipe, which is just Old Bay, sweet paprika, garlic and onion powder. I also like pumpkin pie spice blends or curry blends with plenty of salt and pepper. For ribs, I’m a daughter of the Carolinas, so I lean toward vinegar in my sauce. Or try rubbing the ribs with a blend of chili powder, lime juice and honey.
by Katie Cavuto-Boyle, July 30th, 2013
My kids don’t like salad. In fact, every time they see lettuce, or fresh herbs for that matter, on anything, I hear the same thing from the pink booster seat section of the dining room: “Salad!? I don’t like salad!” But if you’re trying to get kids to eat (and at some point enjoy) fresh and healthy foods, it’s all about repetition — sometimes with a twist. I bought these Japanese vegetable cutters online for less than four bucks, and they’ve been worth their weight in gold. Here, simple carrots and cucumbers get a new look in seconds — and make this spinach salad suddenly appealing.
I’m no fool; I know a star-shaped carrot will get you only so far, but I’m just trying to get the kids engaged. Pique their interests. If it takes a heart or a star to pull off a spinach salad for the under-five set, I’m in.
by Joseph Erdos in Recipes, July 29th, 2013
Most often associated with bagels and breads, poppy seeds tend to be forgotten among the other seeds we use when cooking. But not only do poppy seeds add great flavor and crunch to foods, they also provide some respectable health benefits.
1. One te...
by Maria Russo in Recipes, July 29th, 2013
There aren’t many reasons to turn on the oven during summer, especially in the middle of a heat wave. But if there ever was a reason, it would be to bake a seasonal fruit pie or tart. Summer is the time to bake with beautiful fruits like blueberries, raspberries, peaches, cherries, strawberries, plums and more because that’s when these fruits are in their prime.
FN Dish has put together a great selection of 10 pie and tart recipes to bake this summer, along with tips for making the best pie yet. If you can take the heat for a couple of hours (with the a/c turned on high), then make one of these amazing pies.
Get the Recipes and the Most Important Things to Know About Pie
by Toby Amidor, July 29th, 2013
No matter if you’re preparing a lean vegetarian dinner or a hearty beefy entree, cooking on Monday nights needs to be easy and fast. With summer camp schedules, after-work commitments and various errands, the first day of the week isn’t the time to experiment with complicated meals. Instead, reach for tried-and-true recipes — those that require hardly any prep time.
Giada’s Penne with Spinach Sauce (pictured above) is one such dinner, ready to eat in less than 30 minutes. The secret to her fuss-free dinner is relying on a no-cook sauce to dress the noodles. After whirling garlic, goat cheese and cream cheese in a food processor, she adds nutrient-rich spinach to create a tangy, smooth puree, which she mixes with whole baby spinach leaves and uses to top just-cooked penne. Be sure to save some of the pasta water when draining the noodles; you can use the starchy liquid to loosen the sauce. Before serving, season the pasta and finish with a sprinkle of nutty Parmesan cheese. Click the play button on the video below to watch Giada made this go-to dinner.
Get the recipe
by Dana Angelo White, July 29th, 2013
Many experts recommend eating small meals frequently throughout the day. However, a new school of thought has emerged that recommends eating larger, less frequent meals. So how often should you be eating?
Eating Smaller, Frequent Meals
The Theory: N...
by Justin Warner, July 29th, 2013
Chilled coconut water is a tasty beverage (and keeps gaining popularity), but I’ve been coming up with all kinds of ways to use it.
- Try this Crazy Coconut Lemonade.
- Make frozen treats! Add to ice pops or fro-yo.
- Cozy up with Slow-Cooker Coco...
by Maria Russo in Shows, July 28th, 2013
A week ago, we watched as our six hopefuls scraped through a foodie field piece. This week, with five left, the tension is higher than Anne Burrell's hair. I think we've all been waiting to see this year's Donner Party moment, and it's finally upon u...
by Sarah De Heer, July 28th, 2013
Faced with a mountain of debt, Dorothy and Thom Williams, husband-and-wife owners of Benner Street restaurant in Bethlehem, Pa., were unsure if they would see their retirement if the dire situation at their business didn’t improve. They looked to Robert Irvine and his Restaurant: Impossible team to give their eatery the second chance it deserves, and when Robert arrived, he soon realized the root of Benner Street’s problems: its bickering owners, to start, plus its drab interior and poorly stocked bar. With just two days to work and a budget of $10,000, Robert helped Dorothy and Thom learn how to effectively manage a staff while he overhauled the restaurant’s design and revamped its menu. FN Dish checked in with Dorothy a few months after Benner Street’s reopening to find out how her business is doing today.
“Business is up 40 percent,” Dorothy says. “All the employees and family are excited about our new beginning and all are working toward our success.”
Every Sunday, Bobby, Giada and Alton take on the difficult task of eliminating one finalist in the quest to help guide fans to vote for Food Network's next sensation. And this is no easy task. Check back here every week to read Star Talk's exclusive ...