6 Ways to Fill Up on Watermelon

by in Recipes, June 21st, 2015

Watermelon Breakfast PopsNothing says summer like biting into a ripe, juicy slice of watermelon, particularly when it’s fresh off the rind. Though the purists may say there’s no better way to eat watermelon, we’d argue that it’s time to get your fill of this in-season fruit by incorporating it into all of your meals. Consider this your personal watermelon bucket list: six recipes for anytime of day.

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Pin of the Week — Blueberry Cheesecake Galette

by in Community, June 21st, 2015

Blueberry Cheesecake GaletteCheesecake or blueberry pie? In this week’s Most Popular Pin of the Week, Food Network Magazine solves the question. A mash-up of those two classic desserts, this rustic tart is a summer go-to because it features seasonal fruit. Start by making dough in the food processor by combining dry ingredients and diced butter — just as you would for a pie. While the dough chills and firms up, make a quick filling with plenty of blueberries and a cream cheese mixture that gets a hint of warmth from fresh nutmeg. Layer the cream cheese and filling in the dough, and then fold the edges over the filling. Brush the sides with a beaten egg and sprinkle with coarse sugar to achieve a gorgeous, lightly golden color when baked.

For more summer recipes, check out Food Network’s Let’s Get Seasonal: Summer! board on Pinterest.

Get the recipe: Blueberry Cheesecake Galette (pictured above) from Food Network Magazine

New Barbecue Wisdom: Rest Is Best

by in News, June 21st, 2015

New Barbecue Wisdom: Rest Is BestShh … don’t wake the barbecue. It’s resting.

While the conventional wisdom used to be that the ideal time to enjoy the smoky goodness of barbecued meat was right when it came off the pit — avoiding the mushiness or drying that could result from various methods of “holding” it — there’s a new theory gaining traction among pitmasters. NPR reports that allowing barbecued meat to “rest,” if done correctly, actually improves its flavor.

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Google Is Coming to Count the Calories in Your Instagram Food Pics

by in News, June 20th, 2015

Google Is Coming to Count the Calories in Your Instagram Food PicsYour days of sharing and gaping at food photos on social media while remaining blissfully unaware of how many calories are lurking in those beautiful meals may be numbered. Google is working on an artificial intelligence tool that will analyze your food pictures and estimate how many calories are being served up on your plate.

The tool, Im2Calories, which was unveiled at a “deep learning” summit in Boston last month, will cast an eyeball (or whatever the high-tech AI equivalent of an eyeball is) over that grainy Instagram photo (high-res not required) of your burger, breakfast or baked good — along with accompanying sides — and use algorithms to calculate the number of calories you’re about to enthusiastically consume, Popular Science reports.

Terrifying, perhaps, but that may be part of the point. Im2Calories’ creator, Google research scientist Kevin Murphy, says his aim is not to shame people, but rather to inform them so they can make decisions about the foods they eat (and feel compelled to share on social media) with complete caloric information.

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Simple Snacking: 3 New Ways to Crush the Chip Game

by in Recipes, Shows, June 20th, 2015

Buffalo Potato ChipsIn the spirit of Father’s Day this weekend, The Kitchen co-hosts shined a light on one of Dad’s all-time favorite pastimes — snacking — on this morning’s episode. While bags of cheese-flavored chips and salty pretzels are surely tried-and-true classics, you can easily dress up these go-to bites and turn them into all-new munchies.

You know Dad loves Buffalo chicken wings, so he’ll surely be wowed by these Buffalo Potato Chips too. The secret ingredient? A mild hot sauce drizzle, which clings to ruffled potato chips. For an extra level of flavor, add blue cheese for a welcome bite.

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6 Slab Pies to Save Your Cookout Quandaries

by in Recipes, June 20th, 2015

There’s nothing quite like a sweet, juicy fruit pie in the summertime when an abundance of berries, stone fruits (see: Peach Streusel Slab Pie, above) and melons are at their peak. And slab pies are great for feeding a crowd — or at least a crowd of eight. If you’re entertaining a larger group, dessert can quickly become an afterthought, what with all the appetizers, side dishes, drinks and grilled mains to coordinate.

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Designer Creates Unusual Art from Everyday Foods

by in News, June 19th, 2015

Designer Creates Unusual Art from Everyday FoodsBroccoli can be beautiful and sweet. An orange can be lovely and reassuring. In the hands of Danling Xiao, foods like these are all that and more: Two small florets become a couple of hedgehogs hanging out. A simple citrus yields a doorway that opens onto a floating peel staircase and becomes a lesson in unrushed romance.

For the past three years, Xiao, a Sydney-based designer and digital strategist, has been transforming food into art and posting photos of her charming creations on Instagram. She calls her project Mundane Matters, but the images of, just for instance, a bench crafted from a zucchini, a cauliflower sheep and a toaster made of bread (how meta) are really anything but mundane.

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What You Should Make This Father’s Day, According to Curtis Stone

by in Food Network Magazine, June 19th, 2015

grilled steakWe aren’t sure what Curtis Stone’s wife is going to do for him for Father’s Day, but it’ll be tough for Lindsay Price to outdo 2014: She hired a string quartet and spent all day cooking him an Italian dinner. And this was to one-up Curtis’ Mother’s Day move the month before, when he hired a mariachi band and rolled out a Mexican feast in their backyard. Over the top, yes, but the chef doesn’t get much time off, between his Los Angeles restaurant, Maude, and his hours on the set of All-Star Academy. When he does have a minute with Lindsay and their two young sons, Hudson and Emerson, he makes a big deal of it. Curtis would love anything Lindsay decides to make this year, but he admits that he often craves a big steak. “All us guys like to feel like Fred Flintstone once in a while,” he says. This summery steak dinner, from his cookbook Good Food, Good Life, couldn’t be easier. “It leaves more time for friends and family,” he says.

Get Curtis’ ideal Father’s Day meal below.

Grilled Rib-Eye Steaks with Mouth-on-Fire Salsa (pictured above): “I buy big, thick steaks to achieve that juicy, rosy medium-rare doneness.”

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What to Watch: Celebrate Father’s Day with Food Network All Weekend Long

by in Shows, June 19th, 2015

Guy's Grocery GamesThis Saturday on Food Network, tune in to see what your favorite chefs are cooking to celebrate the fathers in their lives. First, catch up with Ree Drummond as she cooks a Tex-Mex lunch for her father-in-law Chuck and his crew, who’ve been working on the ranch. She makes slow-cooked Spicy Shredded Pork and Cheese Enchiladas, dishes that are sure to satisfy a cowboy-sized appetite. Then, Trisha Yearwood and her sister make some of their favorite guy-friendly dishes, like a loaded Taco Pizza and a decadent German Chocolate Cake. End your afternoon with a Father’s Day-themed episode of The Kitchen, where the cast brings you a special dad edition of Tool Takedown and a homemade banana-split ice cream cake.

Food Network’s Father’s Day-inspired meals continue on Sunday morning. Check out Daphne Brogdon’s new recipes like her “Dad-hattan” cocktail to toast her husband, Mark. Next, join Damaris Phillips for a brunch sparked by her grandfather’s sweet tooth, where she whips up Cinnamon Roll Biscuits with Sweet Tea Caramel and Five-Cup Ambrosia. On Sunday night, put your game face on (and grab Dad too) to get ready for three hours of back-to-back competition. Watch as four dads race down the grocery aisles on Triple G, and then stay tuned to see Food Network Star finalists tasked with making tiny and trendy food creations. Plus, you won’t want to miss the all-new sabotages on Cutthroat Kitchen.

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Caption It: Right Here, Right Now

by , June 19th, 2015
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Food Network StarIt's the nature of the Food Network Star beast for some finalists to leave the competition as quickly as they entered it. After all, there's only a few short weeks between the premiere and the finale, which means that Bobby Flay and Giada De Laurenti...

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