by Layla Khoury-Hanold in Restaurants, June 8th, 2016
by Maria Russo, June 8th, 2016
3 of a Kind checks out three places across the country to try something cool, new and delicious.
Togarashi, a chile-laced spice blend, is a staple in Japanese cuisine, but chefs of all backgrounds are using seasoning in creative ways that go beyond seared tuna and hand rolls. Lauded for its nuanced heat and nuttiness, togarashi, which typically includes a mix of red pepper, orange peel, multicolored sesame seeds, nori (seaweed), ginger and sansho (Japanese pepper), is elevating everything from cheesecake to cocktails.
by Bev Weidner in Family, Recipes, June 7th, 2016
You hear from Alex Guarnaschelli in her weekly Star Reports, where she breaks down the Food Network Star competition like only a veteran judge can. Now, starting this Sunday night after the all-new episode, she and Eddie Jackson, last year's winner o...
by Regan Burns in Recipes, June 7th, 2016
Well, hey, summer! Take off your shoes and stay awhile.
We’ve had the rainiest spring, you guys. Like, record rainfall amounts. And while I completely love and adore thunderstorm-y days, I’m actually excited to feel the yard start to dry out and not be so dang squishy. It’s finally warm enough for the kids to play in the sprinklers and kiddie pool whilst taking down 13 ice pops at once. And it’s finally sunny enough for me to sit out on a blanket with a bottle of rosé and watch them gallivant for hours and hours.
Oh, wait. I do that year-round. Never mind.
BUT! What I don’t normally do is stuff burgers. As in, stuff enormous beefy burgers with fabulous cheeses: white cheddar for the littles and my homemade pimento cheese for the adults! If you’ve never made pimento cheese from scratch, I mourn for you. It is WONDERFUL. And when you wrap a mound of meat around it, gah. It’s even better. Can’t deal. Won’t.
Except I totally do deal.
Let’s make some before I weep myself into next season.
by Mallory Viscardi in Books, June 7th, 2016
School’s already out in many parts of the country. And that means even though it’s not official until June 20, summer has begun — whether you’re ready or not. We’ve rounded up our favorite energy-boosting and fill-you-up snacks, perfect for day camp, the pool, and care packages to sleepaway camp and even Grandma’s house. Bonus: none of them contain nuts or require refrigeration!
S’mores Granola (above)
Day campers may not get to toast marshmallows by the fire, but you can bring the flavors of the campfire to them at snack time with Food Network Kitchen’s granola. Combine the necessary ingredients of chocolate and marshmallows with graham cereal, oats and honey to make a sweet s’mores-inspired treat.
by Maria Russo, June 7th, 2016
If you think red sauce and mozzarella are the extent of Italian food, brace yourself for a delicious revelation. Tasting Rome by Katie Parla and Kristina Gill is here to broaden your palate. This one-stop guide to Roman food brings you recipes for classic dishes you know and love, plus new ideas and iterations of what Italian food means — like the creamy three-ingredient pasta pictured above. It’s a wonderfully simple cacio e pepe; think of it as Italian macaroni and cheese … taken to the next level.
We checked in with the authors to find out about authentic Roman cooking at home and what a typical meal looks like for locals in Italy. Hear what they have to say below, and get their top tips, tricks and must-have staples for an Italian pantry.
by T.K. Brady in Food Network Magazine, Polls, June 6th, 2016
Alright, fans. Be honest. You met the Food Network Star finalists just a few weeks ago, but we're guessing that you've already picked your favorites. Right?Finalists' true personalities are becoming clear to the mentors — and likely you watching ...
by Lauren Piro in Food Network Chef, June 6th, 2016
Food Network Magazine wants to know about your favorite slice. Vote below on your preferred crust, sauce and cheese type. You’ll even get to estimate how many slices of pizza you could eat in one sitting (if weight gain and health weren’t factors, of course)! See how your opinions stack up in a future issue.
by Lauren Piro in Family, Recipes, View All Posts, June 6th, 2016
On this episode of Foodie Call, chocolate marries wine, and we all live happily ever after. But first, eponymous chocolatier Jacques Torres (perhaps you’ve heard of Mr. Chocolate?) stops by to officiate — and by that we mean he schools Justin Warner in the oh so important technique of tempering chocolate.
by Nora Horvath in Recipes, June 6th, 2016
Before your kids start chanting “no more pencils, no more books,” remind them they’ll need to thank their devoted teachers before the school year officially ends. A homemade gift is a nice touch — but an edible gift that your kids can help make is even better. Try one of these thoughtful (and easy!) ideas this year.
Rosemary Bread in a Flowerpot (above)
What better way to thank a teacher for helping students “bloom” this year? Kids can help mix, knead and shape the dough, which bakes right in a flower pot to a crusty finish.
Summer is nearly here, but that doesn’t mean you can’t indulge in comforting fare, especially when it stars seasonal produce. This Risotto with Asparagus, featured in Food Network Magazine, uses two kinds of cheese, nutty Parmesan and tangy Robiola, to pack in plenty of flavor and lend the signature creamy texture that risotto is known for. Using an aromatic thyme-and-asparagus broth instead of the usual chicken stock to slowly cook the rice keeps this risotto meatless without skimping on any of the taste. Serve tender asparagus tips on top to add a subtle texture to the plate.