One of the most difficult barriers dieters face are folks who try to sabotage their weight loss efforts. These are the folks who will shove an over-sized piece of cake in your face at a party or insist on having fried food at every meal. Every diete...
What to Watch: Ree’s Fourth of July, Trisha’s Poker Night, Ina in New York and Iron Chef Flay vs. Chef Voltaggioby Joseph Erdos in Shows, June 28th, 2013
On Saturday morning, Ree shows you how a Fourth of July party is done. Then it’s poker night with Trisha, who’s preparing a selection of finger foods. On Barefoot Contessa, Ina heads to New York to learn the secrets behind some specialties like steak, bagels and coffee. And on Giada at Home, it’s a special celebration for Aunt Raffy.
Sunday morning, Jamie is preparing a meal for his family restaurant’s softball team. Then Guy is cooking a Sicilian menu with his pal. Meanwhile, Jeff is inspired by a local seafood restaurant to make a couple of unique sandwiches. Finally, Bobby is grilling up an Italian-inspired menu capped off with espresso sodas.
In the evening, it’s competition time with an ‘80s-themed episode of Cupcake Wars. Then it’s Fourth of July on Food Network Star, where the remaining finalists must do live cooking demos. And on Iron Chef America, it’s Bobby Flay vs. Michael Voltaggio.
Beer is a refreshing beverage during the warm summer months, and it’s also great to cook with and marinate meats in. The beer used in Food Network Magazine‘s Beer-Braised Ribs with Clams dinner (pictured above) is not only a great way to season ribs — it’s also perfect for a refreshing Lemon Shandy. It’s easy: Just mix equal parts beer and lemonade and serve over ice. Add a splash of ginger ale if you’d like. It’s the perfect drink to sip as you pile up all those bones and shells!
Make this easy menu for dinner tonight:
This past Sunday, the remaining contestants took a break from Food Star Kitchen and traveled to Cinépolis Theaters in California for a dinner-and-a-movie combo challenge that Bobby, Giada and Alton will never forget (relive the contestants trailers by watching them here). The episode got Star Talk editors thinking: What would be the ultimate combo using an existing movie? Elf and a big plate of spaghetti? Christmas Vacation and not-so-dry turkey?
Star Talk caught up with Food Network stars, including judge Bobby Flay, Star Salvation‘s Robert Irvine, Geoffrey Zakarian, Marc Murphy, Amanda Freitag, Guy Fieri, Jeff Mauro and Anne Burrell, as well as other famous faces, to ask that very question: “What’s your favorite dinner-and-a-movie combo?” Click the play button above to hear what each had to say.
Now tell us: What’s your favorite dinner-and-a-movie combo? Share with Star Talk editors in the comments below.
When you think of chicken salad, do you imagine a cool, creamy combination of shredded chicken with mayonnaise, or is a mixture of fresh greens with perhaps grilled, sliced boneless breasts more your style? Both variations are easy to make and endlessly versatile, as they can be prepared with almost any ingredients you happen to have on hand and can be customized to your tastes. Check out Food Network’s top-five chicken salads below to find a roundup of recipes from Sunny, Bobby, Ina and more Food Network chefs that features five-star inspiration for these two styles of simple salads.
5. Picnic Potato and Chicken Salad — Served on eat-with-your-hands lettuce cups, Sunny’s bacon-studded chicken salad features tender roasted potatoes, poached chicken and a creamy herb topping.
4. Chinese Chicken Salad with Red Chile Peanut Dressing — In only 20 quick minutes, Bobby tosses a salad of crisp cabbage, lettuce and colorful vegetables with a honey-laced mixture of peanut butter and soy sauce before topping the dish with shredded chicken and chopped peanuts.
Morimoto Philadelphia is already known for its top-of-the-line dining experience and superb Japanese cuisine. Now Iron Chef Masaharu Morimoto’s flagship location, which he operates with Stephen Starr, will be even more noteworthy with the inclusion of new ice creams and sorbets. The restaurant will be selling the house-made, small-batch desserts for patrons to take home.
Morimoto’s Pastry Chef Thomas McCarthy is the mastermind behind the new additions. Seemingly rare, but brilliantly harmonized, flavors on the menu will include Pist Toff, a pairing of pistachios and toffee, and Miso Honey, a sweet and savory duo composed of burnt honey ice cream and sweet shiro miso. Thirty different flavors will debut during the course of several months and will be available in limited quantities.
If you’re looking to up your kids’ veggie intake, read this! A new study found that serving vegetables alongside dip leads to munching on more veggies. Interestingly, kids were also found to prefer dips flavored with herbs and spices ove...
Peas are good popped straight from the pod, but they’re even better with a little TLC. Here at Food Network, FN Dish is lining up our top pea sides, each popping with a whole lot more than color. Sweet peas, garden peas, English peas, whatever you choose to call ‘em — these babies are bright, light and in-season.
Your classic mashed potatoes are revisited in this Tyler Florence recipe for Smashed New Potatoes with Peas, Lemon and Pearl Onions, and serve as a solid side to a grilled steak.
Food Network Magazine‘s Creamy Spring Peas with Pancetta (pictured above) comes with three doses of peas: shelled English peas, sugar snap peas and snow peas. Spring Peas with Dates and Walnuts utilizes the same pea trilogy, but this time integrates a natural sweetness from the dried fruit.