by Sara Levine in Recipes, July 2nd, 2017
by Julie Hines in Recipes, June 30th, 2017
What’s an urban dweller without an outdoor grill to do all summer, when our social media feeds are flooded with mouthwatering grilled recipes? Fortunately, investing in a good grill pan will save you from major FOMO this season. You’ll get the same gorgeous grill marks – and minimal cleanup – right on the kitchen stove. Some traditionally barbecued dishes even lend themselves well to the regular oven – no one will believe they were made indoors! Here are 5 weeknight-friendly recipes that were created with indoor grilling in mind.
Giada’s Italian-accented barbecue sauce – spiked with balsamic vinegar – is equally perfect on chicken or steak. She recommends any combination of breast or leg-and-thigh pieces of chicken or New York strips for this simple preparation. With your trusty grill pan, either will be ready in 35 minutes. Read more
by Amy Reiter in News, June 30th, 2017
Homemade ice cream is often thought of as a luxury dessert, something you make for a special occasion or right at the beginning of summer. The end product is amazing, but it’s such a process. If you own an ice cream maker (no judgement if you don’t – they’re only useful for making ice cream and the occasional frose, and who needs an extra piece of equipment lying around?), you have to start freezing the parts and prepping the ice cream base long before you can ever tuck into the end product. Enter no-churn ice cream. It’s totally doable as a weekend project or any time you have a few hours for ice cream to set up in the freezer.
The trick to smooth no-churn ice cream is folding whipped heavy cream into sweetened condensed milk (sorry friends, this is ice cream not salad). Then freeze the ice cream for a few hours and add any mix-ins when it’s at the consistency of soft serve, so they don’t all end up at the bottom of the ice cream. Freeze for another few hours until solid and scoopable and amazingly delicious.
Homemade is so much better than the store-bought stuff, and with recipes this easy, from-scratch ice cream will become part of your summer repertoire.
Strawberry Cheesecake Ice Cream (pictured above)
Fresh strawberry syrup and little bites of cheesecake are swirled into a cream cheese ice cream based, which makes for an indulgent summertime treat. Read more
by Julie Hines in News, June 30th, 2017
It’s a hot summer afternoon and you’re trying decide whether you want the boost of an iced coffee, the fizz of a carbonated beverage or the quench of a citrus drink. You actually don’t have to make a choice. A new citrus coffee soda called Keepers is blending all three into one reputedly refreshing drink. (Grub Street just called it quite possibly “the drink of the season.”)
A citrus coffee soda? The sparkling beverage blends “fresh lemon and lime juice with whole tangerines,” adds that to “freshly roasted single origin Ethiopian coffee beans” and brews it using “a Japanese flash brewing method” (boiled water plus ice) that gives it an especially “bright, refreshing flavor,” the Brooklyn-based startup explains on its website. The citrus-coffee brew is then cooled and carbonated.
by Joel Raneri in Shows, June 30th, 2017
You’ve just transferred some juicy tomatoes into the pot for a beautiful fresh pasta sauce and go to your phone to see the next step of the recipe, but your hands are covered in tomato juice. Time to stop and wipe off your hands to make sure you keep your phone clean.
Messy hands, meet Cook with Me, a collection of voice-activated recipes in Food Network’s In the Kitchen app where you can command Sage, the recipe assistant, to walk you through each step. There are also instructional videos along the way to make sure you’re on track to a delicious, fail-proof meal. Read more
by Amy Reiter in News, June 29th, 2017
On Saturday morning, Ree Drummond is sharing a collection of her all-time favorite summer recipes, perfect for entertaining or a quiet dinner for two. The menu includes Grilled Chicken Tacos with Strawberry Salsa, Gazpacho and Ice Cream Pie with Easy Caramel Sauce. Then, the co-hosts on The Kitchen are having a patriotic party and making a DIY confetti cannon. On Sunday morning, Ina Garten is cooking eggs like a pro and later on Ayesha Curry is making an Italian feast.
On Sunday evening, carnival games come to Flavortown on Guy’s Grocery Games, and on Food Network Star, the remaining finalists are tackling Sunny Anderson’s kitchen hacks, and performing them in front of a studio audience.
by Amy Reiter in News, June 28th, 2017
In case you hadn’t heard, Lorde is royally into onion rings.
Her predilection for the aromatic fried delicacy all came out in mid June, when someone tipped off the New Zealand news site Newshub that the onion ring fan behind the Instagram account @onionringsworldwide — the bio reads, “Every onion ring I encounter, rated” — had a lot in common with the international pop star.
by Maria Russo in Events, June 28th, 2017
There’s a kids’ book by the wonderfully clever British author and illustrator Lauren Child called I Will Never Not Ever Eat a Tomato, in which a boy named Charlie gets his little sister Lola to happily agree to eat vegetables she insists she does not like by giving them exotic names. Lola won’t go near carrots or peas, but she is thrilled to gobble up “orange twiglets from Jupiter” and “green drops from Greenland” that are “incredibly rare.”
A new study indicates that the whimsical story may be more rooted in reality than it may seem — and not only for kids. Researchers in the department of psychology at Stanford University found an association between the use of “indulgent” words to describe vegetables and people’s inclination to eat them.
by Maria Russo, June 28th, 2017
Though we’re mere days into the official summer season, believe it or not, it’s time to think ahead to fall. Every October, the New York City Wine & Food Festival presented by Coca-Cola comes to the Big Apple and hosts a weekend-long eating and drinking extravaganza, complete with chef demos, sit-down dinners, walk-around tastings, and plenty of opportunities to meet and greet your favorite Food Network stars.
by Maria Russo in Food Network Chef, June 27th, 2017
The nature of the Food Network Star beast is such that no matter how much mentors Bobby Flay and Giada De Laurentiis have to teach the finalists, their time is limited, which means they're forced to make quick decisions about who has the greatest pot...
ICYMI: Cutthroat Kitchen judge and longtime chef and restaurateur Jet Tila released a brand-new cookbook, 101 Asian Dishes You Need to Cook Before You Die, this week, and he stopped by Food Network Kitchen to show us how to cook one of his signature dishes on Facebook Live. He made what he calls My Famous Drunken Noodles, and after just a few bites, we get why they’re so famous.
“We’re chasing the “yum” here,” Jet said as he prepped these easy-to-make noodles, noting the five essential flavors that make up Asian cuisine: sour, sweet, salty, hot and savory. He achieves all five of those tastes with just a few key ingredients, including sweet soy sauce and Sriracha. Click the play button on the video above to watch Jet make his Drunken Noodles, then read on below to get the recipe.