by Emily Lee in Recipes, July 20th, 2016
by Maria Russo, July 20th, 2016
Here at Food Network, we’re constantly dreaming up new ways to survive summer heat waves without relying on cold salads for every meal. Our best solution so far? No-cook pasta sauces. And it’s not just because they reduce the amount of time spent cooking over heat — though it is a huge plus. It’s because a good, raw sauce must add up to more than the sum of its parts. In most cases, that means the absolute freshest and most perfectly ripe ingredients. From light, clean-tasting pesto to juicy tomato sauce with olives and mint, here are six of our favorite ways to dress up pasta in the summertime.
When it comes to no-cook pasta sauces, basil is king. This simple, seasonal mixture of basil, garlic, pine nuts, olive oil and salty pecorino comes together in just five minutes in your food processor, no flame required. Even though it feels like a shortcut recipe, it certainly doesn’t taste like one.
by Joseph Erdos in Shows, July 19th, 2016
This is it. After five weeks of culinary and camera challenges, Star Salvation hosts Alex Guarnaschelli and Eddie Jackson have just one battle left to judge before selecting the finalist who's most worthy of returning to the Food Network Star compe...
by Amy Reiter in News, July 19th, 2016
Tonight Chopped Grill Masters continued with Part 3 of the five-part grilling and barbecuing tournament. In each of the four preliminary rounds, four expert grillers, barbecuers and chefs from across the nation compete for four spots in the finale, where only one will win the grand champion title. In tonight’s third part, four fierce competitors took up the challenge, but in each round, one chef got knocked out; in the end, only one remained, winning $10,000 and going on to the finale for a chance at an additional $50,000 in cold, hard cash. Hear from the Chopped Champion.
Read the interview with the winner
by Allison Milam in Recipes, July 19th, 2016
“An apple a day keeps the doctor away” is one thing. We know that eating fruits and vegetables has long-term health benefits, including reducing our risk for cancer and heart disease. But a new study shows that increasing our fruit-and-veggie consumption may actually make us happier and that those positive psychological benefits may be felt fairly soon after our diet improves.
by Maria Russo in Shows, July 19th, 2016
The smells of seared, juicy meats wafting through the air from someone else’s backyard aren’t quite as good as they would be if they were coming from your own grill. Instead, they’re a total tease — a reminder of what you’re missing out on. If you live in a city and your fire escape is your only promise of “outdoor space,” or if your outdoor-grilling plans have been squashed by rain, that doesn’t mean all hope is lost. Instead, beat BBQ FOMO (a condition we just came up with) by bringing your favorites indoors. Go on, buy those juicy steaks, ground beef for burger patties and wooden skewers for kebabs. With your trusty grill pan, cast-iron skillet or griddle (and sometimes your oven), you can churn out char-marked, meaty favorites, even if the magic happens in the great indoors.
Placing just-threaded kebabs right on a hot grill might be your knee-jerk reaction, but that isn’t the only place that these skewered sensations can cook to tender perfection. Take Michael Symon’s Pork Souvlaki with Honeyed Apricots from Food Network Magazine (pictured above), for instance. Sure, it can be cooked on a grill, but it also reaches juicy, charred-on-the-outside heights when your grill pan takes the job over.
by Maria Russo, July 19th, 2016
We may be just a few weeks away from finding out who among the Food Network Star, Season 12 finalists will become the newest member of the Food Network family, but that doesn’t mean the search for Star power is ending. This summer, for the first time ever, Food Network is set to discover the greatest rising talent of the next generation: a kid Star. In the premiere season of Food Network Star Kids, the most-ambitious young cooks from around the country are set to converge upon Los Angeles in the hopes of making their food TV debut, and it all begins on Monday, August 22 at 8|7c.
Over the course of six weeks, fearless pint-sized hopefuls will attempt to prove themselves worthy of the title of Food Network Star, showcasing not only their comfort on camera but also their culinary skill sets, which surely go well beyond their years. Just like the adult finalists that came before them, these kid competitors will come face to face with a series of demanding challenges to test their ingenuity and quick thinking in the kitchen as well as their ability to command an audience of viewers. They’ll be led by Cooking Channel sensations Tia Mowry and Donal Skehan — two food authorities and experts in the world of entertainment who know just what it takes to make a mark on the industry — who will both judge the kid competitors through their tasks.
by Amy Reiter in News, July 18th, 2016
Remember the unexpected twists that came in Week 4's hotel challenge when VIP guests Jesse Tyler Ferguson and Hannah Hart made special meal requests? Or the shock in Week 5 when Robert Irvine stole 10 minutes from the finalists' prep time? Or the c...
by Foodlets in Family, Recipes, July 18th, 2016
Do you shop for groceries online? If so, you are among a rapidly growing group of Americans. Fully 31 percent of U.S. adults — and 45 percent of all Internet shoppers — say they have bought food products online in the past six months, according to a Harris Poll survey conducted in June.
by Nora Horvath in Recipes, July 18th, 2016
For my money, nothing beats a piece of fresh fruit for an instant snack this time of year. But when I want to kick it up a little, add a new flavor or incorporate a few veggies into a meal other than dinner, these are my go-to summer snacks. Each one is cool, refreshing and kid-tested to boot.
The Pioneer Woman’s Frozen Fruit Cups (pictured above)
This is my kind of recipe: Chop up a little fruit, throw it in a freezer-proof cup, freeze and serve. I love Ree Drummond’s idea so much that I’m already planning to whip out my muffin pan just so I can make more of them! An even dozen should do it, right?
On a sticky summer day, few things are more refreshing than a snack of cold, juicy watermelon. But when the day turns into evening and the heat just won’t let up, use the sweet melon as the base of a savory chilled soup for dinner. Classic gazpacho is made with a mix of raw veggies such as tomatoes and peppers, but for a fresh new twist, try adding chunks of thirst-quenching watermelon.