by Alex Guarnaschelli in Recipes, June 21st, 2011
by FN Dish Editor in Recipes, June 21st, 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.
You know how a recipe can be sentimental because you remember the first time you made it or the first time you ate the result? This recipe was one of the very first things I ever made in a professional kitchen, but before I was making it, I was eating the results hot every day out of the oven. While working at Larry Forgione’s An American Place, the biscuits would come out of the convection oven in the back of the kitchen just a few minutes before dinner service.
What is it about the smell of baked goods that turns us into homing pigeons? It was like I could sense they were ready all the way over in the pantry area where I was preparing salads. I would sneak to the back and standing in front of the warmth of the oven, break the biscuit in half and drop a little pat of butter inside.
Get Alex’s recipe for these cheesy biscuits »
by FN Dish Editor in Food Network Chef, June 20th, 2011
Jerk is a style of cooking that originated from Jamaica, where meats like chicken and pork are seasoned with a very hot spice mixture of allspice, Scotch bonnet peppers, cinnamon, garlic, salt and more. Here, Tyler Florence takes his grilled chicken to the next level by making a chile-spiked marinade.
Start prepping for this meal Saturday and finish it off on a lazy Sunday.
Get the recipe: Ultimate Jerk Chicken
Browse more of Food Network’s grilled chicken recipes.
by FN Dish Editor in Recipes, June 20th, 2011
In her recent interview with People magazine, Rachael Ray confessed that she makes a dog-friendly version of almost every meal she makes for dinner for her dog Isaboo. In addition to home-cooked meals, Isaboo claims the center spot of the bed between Rachael and her husband, “We haven’t slept well in six years,” says Rachael.
Paula Deen is hosting a blood drive for the American Red Cross on June 24 at her restaurant, The Lady and Son’s. Blood donors will receive a limited edition apron autographed by Paula, a buffet meal at The Lady & Sons along with their signature Gooey Butter Cakes. To schedule an appointment, visit Redcrossblood.org or call 1-800-RED-CROSS.
Videos featuring Michael Chiarello, Robert Irvine and Paula after the jump »
by FN Dish Editor in Recipes, June 20th, 2011
There’s an easy way to make weekly strides toward better health while still enjoying delicious dishes. Meatless Monday, an international movement, encourages people everywhere to cut meat one day a week for personal and planetary health. “Since its start in 2003, the campaign has spread to hundreds of schools, restaurants, workplaces and universities in more than a dozen countries,” shares Chris Elam, program director for Meatless Monday.
According to the Meatless Monday website, “Going meatless once a week may reduce your risk of chronic preventable conditions like cancer, cardiovascular disease, diabetes and obesity. It can also help reduce your carbon footprint and save precious resources like fresh water and fossil fuel.”
Get the recipes after the jump »
by Sarah De Heer in View All Posts, June 17th, 2011
Duff Goldman is a master at baking cakes, but did you know he can cook, too? In this simple recipe, he takes five ingredients and serves up skewered smoked sausage with a dipping sauce that combines ketchup, hot sauce and spicy brown mustard.
Pair this dish with Duff’s Tangy Corn Relish.
Get the recipe: Grilled Sausage With Spicy Sauce
Browse more of Food Network’s kebab recipes.
by FN Dish Editor in In Season, June 17th, 2011
During this past Wednesday’s “Ask the Editor” feature on Food Network’s Facebook page, we received numerous questions about putting together a vegetarian menu for Father’s Day — ask and you shall receive.
Start the meal off with Spicy Thai-Style Pineapple Wraps: juicy pineapple is infused with classic Thai flavors like lime, chili paste, cilantro and peanuts. Next, knock the pescatarian dad off his feet with these Jumbo Shrimp stuffed with a flavorful mixture of garlic, jalapeno, scallions and cilantro, which adds vibrant color to this two-bite appetizer.
Bring the steakhouse home (vegetarian style) with these Grilled Portobello Burgers topped with a sweet onion jam flavored with thyme, honey and red wine. Anyone can serve a side of fries, so shake things up and try Giada’s Fried Zucchini sticks coated with Parmesan and panko breadcrumbs. For a foolproof side dish, Rachael Ray rubs this Mexican-Style Grilled Corn with a spicy jalapeno, lime, garlic and paprika butter.
Make dad this nostalgic dessert »
by Sarah De Heer in Food Network Chef, News, June 17th, 2011
We have to admit we’re highly anticipating this summer’s bounty of fresh fruits and veggies. Last year, FN Dish participated in Summer Fest, a season long franchise where FN editors teamed up with blogs like Steamy Kitchen, A Way to Garden, White on Rice Couple, What’s Gaby Cooking and Pinch My Salt to share tips and recipes about produce like tomatoes, peppers, summer greens, peaches and more.
Now, we’re opening it up to the food community: Next Wednesday, we’ll be launching our second season of Summer Fest on the blog and we want you to be a part of it. Whether you write for a popular food website or you’re the owner of a small food blog, help us spread the word and join our community.
Find out how to participate after the jump »
by Maria Russo in Recipes, View All Posts, June 17th, 2011
While some contestants on Food Network Star admit to being star-struck upon meeting Giada De Laurentiis for the first time, the popular Food Network personality is about to have her own star-stricken experience. On July 9, Giada will cook for Prince William and his new bride, Dutchess Kate at The Foundation Polo Challenge in California, along with 2,500 other guests for this charity event.
According to her interview on The Today Show, Giada signed up to cater the event without knowing that the royal couple would be there. “At first I was crazy nervous, but now I am purely excited,” shares De Laurentiis.
The Prince will be playing a Polo match while lunch is being served, but Giada will have something at the ready for him nevertheless. She promises, “No leftovers for the Prince!”
Find out what’s on the menu »
by Sarah De Heer in Holidays, Recipes, June 17th, 2011
Celebrate the fresh, boiled, steamed and grilled flavors of a traditional lobster bake this summer. Our overflowing menu below boasts classic ingredients, favorite recipes and the ease and simplicity of at-home, on-the-stove cooking. No need to live near the beach or build a giant rock pit in the sand in order to try these East Coast tastes; all of the recipes can be made right in your kitchen. Don’t forget to stock up on hand wipes and lobster bibs!
No summer celebration can begin without a glass of sweet chilled lemonade. Michael Chiarello’s recipe for Muddled Lemonberryade from Cooking Channel combines tart lemon juice and sweet strawberries. By the way, there would be nothing wrong with adding a few splashes of vodka to make this an adults-only sipper. After all, you have a lot of lobster-baking ahead of you.
If you want to start with an appetizer before the main event, serve your guests a platter of Emeril’s Grilled Whole Shrimp With Lemon and Marjoram from Cooking Channel while you’re preparing everything else. The subtle citrus flavor complements the mild essence of marjoram, and the heat of the grill melds these tastes perfectly. Don’t have access to a gas or charcoal grill? A stove-top grill pan will do the job, too. If you’re planning to serve the shrimp along with the rest of your meal, add these to the grill at the last possible minute, as shrimp can quickly become chewy if overcooked.
More seafood recipes after the jump »
This summer, Food Network’s Grilling Central is packed with recipes for the entire family’s taste buds — boasting the best in burgers, dogs, chicken and more all season long. But with so many recipes, where do you start? Each Friday, FN Dish is giving you a complete menu that will cook up in 30 minutes or less. This weekend, it’s all about dad:
Salad: Grilled Romaine With Blue Cheese-Bacon Vinaigrette
Main Dish: Food Network Magazine’s Flank Steak with Salsa Verde (pictured above)
Side Dish: Grilled Potato Salad
Dessert: Chocolate Cream Pie
Drink: Blackberry-Bourbon Iced Tea
Planning on making one of these dishes? Snap a photo and post it on Food Network’s Facebook wall.