by Candace Nelson in Shows, July 13th, 2011
by FN Dish Editor in Recipes, July 13th, 2011
Cupcake Wars judge Candace Nelson is the founder and pastry chef of Sprinkles Cupcakes, the world’s first cupcake bakery. She joins us on the FN Dish each week to recap all the sweet details of the competition from her seat at the judges’ table. Here’s what she had to say about this week’s episode.
There’s nothing I look forward to more than returning champions day — to see the familiar faces of former winners “baking it out” makes for great competition and delicious tastings. Let me also take my hat off to the champions, Doron, Arlene, Rebecca and Victoria, who were willing to take the risk to come back again. They had a lot to lose and it took guts to do.
by Sarah De Heer in Food Network Chef, July 12th, 2011
If you need a side salad in a hurry and the barbecue’s already on, try Guy’s recipe for grilled greens. Simple, yet so flavorful, they wilt quickly and impress easily. Guy tops his off with red onions and a bacon-blue cheese dressing.
Make it a complete meal by serving it along-side Sandra’s Garlic, Lemon, and Herb Chicken.
Get the recipe: Grilled Romaine With Blue Cheese-Bacon Vinaigrette
Browse more of Food Network’s summer side recipes in Grilling Central.
by Alex Guarnaschelli in Food Network Chef, Recipes, July 12th, 2011
Duff Goldman and the talented Charm City Cakes crew are wizards with a whisk, so when they were approached to make the cake for Harry Potter and the Deathly Hallows: Part 2 New York premiere party, Duff pulled out all of his tricks.
The cake, which is a replica of the wizarding school Hogwarts, is “on fire” –it even included smoke special effects (check out the photo here). Rupert Grint, the actor who plays Ron Weasley, had the honor of cutting the first slice.
More photos after the jump »
by FN Dish Editor in Recipes, July 12th, 2011
Every week, Alex Guarnaschelli, host of Alex’s Day Off, shares with readers what she’s eating — whether it’s from the farmers’ market or fresh off the boat, she’ll have you craving everything from comfort food to seasonal produce.
What is it about a peach that is so seductive? They look so juicy to me. When I see them in any market, they shout to me, “Hello! Over here. Dig in!”
But how do you pick out a good one?
1. Don’t be seduced by the brilliant red color that covers a large part of the fruit. That will change from variety to variety of peach. It is actually the yellow or white areas where you should seek a rich color. A deep yellow hue tells the story of a good peach.
Learn how to pick the perfect peach »
by FN Dish Editor in Food Network Chef, July 11th, 2011
Bobby takes everyday beef tenderloin and transforms it into a light yet satisfying Asian-inspired summer meal by allowing the steak to marinate in garlic, Thai chile, soy sauce, lime juice and honey. He then slices it up and pairs it with a sweet and tangy papaya salad.
Editor’s Note: If you can’t find Thai bird chiles, substitute with your favorite hot pepper.
Get the recipe: Grilled Steak and Papaya Salad
Browse more of Food Network’s healthy grilling recipes.
by FN Dish Editor in Recipes, July 11th, 2011
Rachael Ray cooked with Graham Kerr, host of The Galloping Gourmet, on a recent episode of the Rachael Ray Show. Graham is known for launching one of the first classic cooking shows and has inspired many television chefs (including Rachael) to follow in his footsteps. Try some of his classic recipes and see the video on AOL TV.
Guy Fieri dished out tips in a video with Extra revealing his three simple rules to follow when dieting. He cites, “Moderation, exercise and eating in courses to ensure that even when surrounded by food you don’t give in to temptation.” Guy makes sure that the food he consumes is “really good” since he doesn’t count calories and tries not to waste them — his guilty pleasure is anything salty. Watch the video on ExtraTV.
by FN Dish Editor in Recipes, July 11th, 2011
There is nothing wrong with breakfast for dinner — it switches up your normal routine and it’ll put a smile on your family’s faces. While everyone loves eggs, pancakes, waffles and bacon, it’s time to try something new.
Frittata’s are like a grown-up version of scrambled eggs with cheese. Giada’s version is filled with asparagus and tomato and dotted with melted fontina cheese. Since all the ingredients are mixed together, it’s also a great time to incorporate vegetables into everyone’s diets. After trying this recipe, you’ll be making breakfast for dinner more often.
Get the recipe »
by Sarah De Heer in Recipes, July 8th, 2011
A turkey burger that’s moist and full of flavor? It’s possible. Rachael takes lean ground turkey and generously flavors it with garlic, thyme, cilantro, jalapeno peppers and tops it with crispy turkey bacon and melted pepper jack cheese in less than 30 minutes.
Get the recipe for: Quick Southwest Turkey Burgers
Browse more of Food Network’s burger recipes in Grilling Central.
by Maria Russo in Recipes, July 8th, 2011
Last week on Food Network’s Facebook page, readers “Asked the Editor” about cold soups. Cold soups are refreshing and they also keep your kitchens cool in the summer heat, but how many times can a person slurp gazpacho? Our fans wanted something different — something that highlighted the season’s fresh produce, but more creative than the classic blended tomato soup. After the jump, four of Food Network’s most popular cold soup recipes, including Giada’s Mixed Berry Soup for dessert.
Get the cold soup recipes »
Ah, the scallop. Sizing in just larger than a golf ball, the sea scallop is delicate and tender, yet meaty in texture. These two-bite wonders are full of flavor and freshness and often cook up in mere minutes. Though bay scallops (smaller and far more fragile than their ocean counterparts) also exist, our recipes below use only sea scallops, which can easily withstand robust additions of sauces and glazes as well as being and grilled. Like most seafood, scallops can overcook and become chewy extremely quickly, so keep one eye on them while preparing.
For a healthy dinner any night of the week, try Food Network Magazine’s protein-packed recipe for Scallops With Citrus and Quinoa (pictured above). Topped with the juices of fresh oranges and tangerines, these scallops have an enviable golden sugar crust. Be sure to dry the scallops well before searing to ensure a crispy coating.