by Toby Amidor, June 15th, 2012
by Lauren Miyashiro in Community, June 14th, 2012
Want to know how to lose weight and keep it off? Registered dietitian Joy Bauer has helped folks lose hundreds of pounds on her Today show series Joy Fit Club. I had the privilege to speak with Joy on how people can achieve long-term weight loss su...
by Andrea Albin in Behind the Scenes, Food Network Magazine, June 14th, 2012
K Frantzis: What does a Twitter smoothie taste like? The data visualization experiment Tasty Tweets blends together smoothies based on fruit-specific tweets.
Creativity Online: There is a lot of controversy about soda lately, but this video by Coca-Cola is sure to make you smile. Using security camera footage, “Little acts of love, kindness, silliness and happiness” are pieced together to help you look at the world a bit differently.
Saveur: Top chefs share their kitchen tool fantasies, including a time machine and a hologram-projecting cookbook. What’s yours (laws of physics aside)?
The Kitchn: You may be heading to Starbucks for lunch soon. The coffee chain giant recently purchased Bay Area-based chain La Boulange Bakery and will be introducing the French bakery sandwiches to its menu.
MSNBC: Get more sleep, make healthier choices: Why being sleep deprived makes us reach for doughnuts.
by Toby Amidor, June 14th, 2012
In the June issue of Food Network Magazine, I put my own spin on fried chicken and eliminated what I think is the worst part of making the much-loved dish at home: the frying part. My kitchen always ends up spattered with oil. Not to mention, disposing of all the oil is a big pain.
To make this recipe, I took a technique I learned for making Italian chicken spiedini (essentially skewered chicken). Instead of deep frying, you coat chicken kebabs in bread crumbs and then grill them for a crispy, crunchy crust.
It took a couple of tries, but the natural fat in the chicken literally fries the bread-crumbs as they grill. You get the best of both worlds — the crispiness of frying and the smoky taste of grilling. Just make sure to keep the heat of your grill on medium so the chicken doesn’t get overly charred.
Try it: Crispy Grilled Chicken Thighs
Get more cookout ideas from Food Network Magazine
by Maria Russo, June 14th, 2012
Make dad a meaty meal for Father's Day this weekend.
What better way to celebrate Father’s Day then by cooking dad a meaty meal? Show dad some love with any of these 5 mouthwatering meat recipes.
Chili-spiced steak steak topped wi...
by Sara Levine in Shows, June 13th, 2012
Week after week Star hopefuls are sent to the pitch room, and one by one they are eliminated while others remain. The pardoned finalists have survived to cook another day, but how long will they remain safe? Whether it’s because the clock has be...
by Sara Levine, June 13th, 2012
In a special episode of Restaurant: Impossible, Robert Irvine faced his toughest challenge yet when First Lady Michelle Obama assigned him the task of rebuilding Horton’s Kids, a children’s community center that provides many services such as serving after-school meals in one of Washington, D.C.’s neediest neighborhoods. Mrs. Obama gave Robert three missions: Give Horton’s Kids a dining room, update their kitchen and create a community garden for them.
A few months after Robert’s Restaurant: Impossible-style transformation of Horton’s Kids, we checked in with Executive Director Brenda Chamberlain to see how the organization is doing. “Everyone loves and is impressed with the new, transformed Horton’s Kids!” says Brenda. “The vibrant space establishes a sense of community for the children.”
by Maria Russo in Holidays, Recipes, June 13th, 2012
Last Sunday, Season 2 winner Guy Fieri stopped by the Star set and challenged the finalists to put on live specials before an audience. Many of them were less intimidated by the spectators than by Guy himself. Despite his warmth and friendliness, it...
by Dana Angelo White, June 13th, 2012
Sure, tool sets, golf lessons and automotive magazine subscriptions are all fine Father’s Day gifts, but those presents are pretty been-there-done-that, right? This year, give Dad the one thing he never can have enough of: home-cooked meals. Below is Food Network’s list of the top five Father’s Day recipes, made into a can’t-miss menu of Dad-approved breakfast, lunch, dinner and dessert dishes that are easy to prepare and beefy enough to satisfy the heartiest appetites. Check out our favorites below and tell us what you’re cooking for Dad this weekend.
5. Baked French Toast Casserole With Maple Syrup – Warm, soft and laced with fragrant cinnamon and nutmeg, Paula’s five-star breakfast bake can be prepped at night and quickly cooked the next morning.
4. Baltimore Beef Bad Boy – Guy’s mile-high sandwich is stacked with slices upon slices of herb-marinated grilled beef, a generous spread of a creamy horseradish sauce and crunchy raw onions.
Get the top three recipes
by Miriam Garron in Food Network Chef, Product Reviews, June 13th, 2012
Keep kids fueled for fun with easy, pack-able snacks.
Whether on a road trip, a day at camp or playing at the beach, kids need fuel! Keep tummies from rumbling with these nutritious and delicious snacks.
What’s the next best thing you never ate?
The Food Network Kitchens staff might know. We see (taste and smell) ingredients and products just before they take their place in the national palate. Sometimes one of our on-air chefs brings them into our kitchen, sometimes we find them during restaurant dinners or in grocery stores, at home and away. Each month we’re going to share one with you, along with tips or recipes. And we know that many of you devote a good amount of time to exploring, tasting or just getting dinner on the table, so let us know what you find that might just be the next best thing we never ate.
You won’t eat Petrossian’s caviar powder by the spoonful, because just a little dusting of this dried caviar gives a salty, slightly fishy kick to all the classic caviar partners. The dried caviar buttons come in their own mill, so you can grind them over just about anything. We tried it on scrambled and soft-boiled eggs — we like the brininess against the cream and butter, and the heat from the eggs releases the flavors of the powder. Other possibilities? Deviled eggs, seared or smoked scallops, pasta, baked or boiled potatoes (a little crème fraiche wouldn’t hurt, either), crostini with fresh ricotta, tomato salad and crudo.