Seven-Ball Juggling Acts, the Food Network Star Pressure Cooker and Ingredient Flashbacks — Alex’s Star Report

by , July 18th, 2016

Food Network Star“I have the most clearly defined culinary point of view,” boasts Ana in the beginning of this tense episode of Food Network Star. “I don’t know what ‘fun, fusion, fleek’ — that's not a culinary point of view,” she says, throwing shade...

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One-on-One with the Latest Food Network Star Finalist to Go Home

by , July 17th, 2016

Food Network StarWith only 11 short weeks to ready finalists before a winner will be chosen, the Food Network Star beast is such that week after week, hopeful competitors will fall, faced with the crushing disappointment of elimination. Here on Star Talk, we'll be br...

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6 Summer Slow-Cooker Recipes (Like Peach Cobbler, Ribs and More!)

by in Recipes, July 17th, 2016

Slow Cooker Peach CobblerDuring summer’s hottest days, you might think it best to stash the slow cooker away until fall’s cooler temperatures have you craving slow-simmered stews and braises again. But it’s time to rethink your kitchen equipment! It turns out that there’s nothing better for summer’s lazy days and high temperatures than your trusty slow cooker. Here are six easy, make-ahead recipes that don’t require turning on the stove.

Slow-Cooker Peach Cobbler (pictured above)
The honeyed flavor of ripe peaches mingles with cinnamon and ginger in this super-easy cobbler that’s made with frozen fruit. Read more

Ina’s Richly Decadent Chocolate Cake — Most Popular Pin of the Week

by in Community, July 17th, 2016

Beatty's Chocolate Cake Food NetworkRich and buttery, chocolate cake is perhaps the ultimate guilty pleasure, and Ina Garten is giving us every opportunity to indulge in her top-rated recipe, this week’s Most Popular Pin of the Week. Follow Ina’s lead and add a cup of freshly brewed coffee to the batter and instant coffee powder to the buttercream; both will enhance chocolatey flavors without adding the taste of coffee itself.

For more sweet-tooth-satisfying desserts, check out Food Network’s Let’s Bake! board on Pinterest.

Get the Recipe: Beatty’s Chocolate Cake

What Do I Do with Zucchini Blossoms?

by in In Season, Recipes, July 17th, 2016

Zucchini BlossomsOn the end of every growing zucchini or summer squash you will find a vibrant yellow-orange flower — the blossom — which is a vegetable in its own right. Zucchini blossoms are fragile and delicately flavored, a little sweeter and more ephemeral than the flavor of the squash itself. The blooms are naturally soft, but pick those that look fresh, not droopy, with mostly closed buds.

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Chefs’ Picks: Heat Busters

by in Restaurants, July 16th, 2016

Punch House Sno Kone

Chefs’ Picks tracks down what the pros are eating and cooking from coast to coast.

When those sweltering nights of midsummer hit, relaxing with a refreshing indulgence can offer much-needed respite from the humidity. As such, chefs and bartenders are on the frontlines when it comes to battling those blistering seasonal temperatures. We’ve got the scoop on the cooling treats they’re concocting (and consuming) at establishments across the country.

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7 Ice Pops with Major Chill

by in Recipes, July 16th, 2016

Chai Tea Latte PopsSummer is a time to have fun with your food, and an empty ice pop mold is the perfect blank canvas for dreaming up colorful flavor combos. Allow us to offer a few ideas as inspiration; with this bevy of pops, you’ll never be bored.

Chai Tea Latte Pops (above)

Sweet and spicy, these pops are just like the cozy drink you love sipping all winter, but reimagined for warmer weather.

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Caption It: Summer Game So Strong

by in Shows, July 16th, 2016

The KitchenBeachside selfies, trips to the farmers market, rooftop lounging — there are seemingly countless ways to celebrate summer, but perhaps chief among them is outdoor dining. On this morning’s all-new episode of The Kitchen, the cast shared their top best recipes, tips and entertaining know-how to help you host the ultimate Summer Cookout. After his fellow co-hosts showed off how-tos for nautical napkin holders and seashell salt and pepper bowls, Jeff Mauro introduced Edible Sand Castles, made not with sand from the shore but with brightly colored gelatin instead. And the results were nothing short of impressive.

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Don’t Break Up with Basil, But Blend Up These Non-Basil Pestos, Too

by in Recipes, July 16th, 2016

Kale and Pistachio Pesto SpaghettiIf your pesto prowess starts and ends with picking up a jar of the stuff at the supermarket, listen up. Your own from-scratch pesto is super-easy to blend at home (and it tastes infinitely better). And get this: Pesto isn’t just exclusive to basil anymore (or pricey pine nuts either); the summer staple can be made with really any green, and you can get even more creative by using sun-dried tomatoes and more unconventional picks. If you’re never made your own before, start with Ina Garten’s top-rated recipe for classic basil pesto, then move on to some of our favorite riffs, bound to be tossed into pasta, spread onto a sandwich and more. Now rev those food processors — let’s get blending!

If you’re departing from the classic basil blend for the first time, keep things familiar by opting for another leafy green. Food Network Magazine’s Kale and Pistachio Pesto Spaghetti (pictured above) is green through and through with hearty kale, which adds a delightfully rich earthiness, and roasted, salted pistachios.

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Kosher Salt vs. Table Salt: What’s the Difference?

by in News, July 15th, 2016

Kosher Salt vs. Table Salt: What’s the Difference?It’s probably happened to everyone: You’re trying out a new recipe, and you get to the step that instructs you to add salt, but you realize you don’t have kosher salt on hand, only regular table salt — or maybe vice versa. So you figure: “What’s the difference, anyway? Salt is salt, right?”

Well, yes and no. And if you substitute one for the other, you may end up with something that is either way too salty or bland as can be. Why?

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