by Nora Horvath in Shows, August 26th, 2016
by T.K. Brady in Restaurants, August 25th, 2016
As the summer comes to a close and schedules get busier, tune in this weekend for super-simple dinner inspiration from your favorite Food Network chefs. On Saturday’s The Pioneer Woman, Ree Drummond is looking for tasty ways to eat low-carb, like a cauliflower-crust pizza and grilled pork with baby bok choy. Up next, the hosts of The Kitchen are simplifying dinner with five-ingredient dishes like sausage carbonara and quick sausage gumbo. After that, it’s cheat day at Valerie Bertinelli’s house, where she’s whipping up guilty-pleasure dishes like vegetable pot stickers and mini zeppoles (aka Italian fried dough) with a caramel-Marsala dipping sauce.
Then on Sunday, Giada De Laurentiis is in Florence on Giada in Italy, and she’s celebrating the life of her grandfather, Dino De Laurentiis. In his honor she’s cooking up some of his favorites, like Carbonara Cacio e Pepe and Olive Oil Sorbetto with Berries and Balsamic. Later, Guy’s Grocery Games kicks off a night of intense competition with the first installment of Guy’s Superstar Grocery Games, where eight top celebrity chefs will battle it out over five weeks in Guy’s toughest challenges yet. Next, it’s the season premiere of The Great Food Truck Race, where six family teams will go head-to-head on the road for a chance to win $50,000. After that, Cooks vs. Cons pits pro chefs against excellent home cooks as contestants must transform frozen vegetables into a restaurant-worthy dish.
by Amy Reiter in News, August 25th, 2016
The national parks are an American treasure. On Aug. 25, the National Park Service — which manages and preserves the country’s 412 national park areas — will celebrate its centennial. In addition to its preservation efforts, the organization maintains myriad on-site dining options that keep campers, hikers and first-time explorers fueled for the day. Read more
by Allison Milam in Drinks, August 25th, 2016
It may not be (OK, it definitely isn’t) the healthiest thing to serve your kids, but the latest Internet-pleasing food trend to emerge from Australia is pretty much guaranteed to be a hit with them: Fairy Bread.
What, you ask, is Fairy Bread? It’s so basic yet so brilliant: white bread smeared with butter or margarine, then liberally covered with rainbow sprinkles and cut into triangles.
by Melissa d'Arabian in Food Network Chef, How-to, Recipes, August 25th, 2016
Summer is sadly on its way out, and the only logical reaction we have to this conclusion is to raise a glass. But don’t do it alone — toast the season’s end with a crew, and serve any one of our favorite big-batch drinks.
Grab your pitcher by the handle to house Bobby Flay’s zippy, refreshing and crowd-sized Mojito Limeade. Once it’s poured into everyone’s glasses, this triple dose of lime (muddled in with the mint leaves, stirred into a minty syrup, and poured in with the rum and club soda) will electrify the senses.
by Maria Russo in Shows, August 24th, 2016
Fall is almost here, and the time for braises, roasts and slow-cooker stews is just around the corner. One of my favorite secret weapons for adding flavor and depth with nary an extra calorie is preserved lemon. Preserved lemon, or “lemon confit,” is essentially a pickled lemon that gets chopped up and used as a condiment. The flavor is intensely lemony, bordering on sweet, and it’s more briny than citrus-acidic. You’ll see preserved lemon in many North African recipes, and once you try them, you’ll find a hundred ways to add them into your cooking.
by Food Network Kitchen in Shows, August 24th, 2016
Wild, unpredictable and downright diabolical, the sabotages that host Alton Brown is set to unleash upon the Camp Cutthroat 2 chefs are surely going to be some of his most evilicious ever. In tonight’s premiere, we saw just how challenging they would be — for both the competitors and the judge.
Chef Kate, who managed to earn Heat 1 glory and a spot in the finale, was forced to abandon her basket ingredients for meat and potatoes, and instead she had to use what Alton called a “potato gun” to shoot for subpar replacements in Round 2. Come the After-Show, Jet Tila was prepared to take aim with the same rifle, but unfortunately for the judge, he had to wear an unwieldly suit of sticks and moss; Alton said he hoped to “level the playing field a little bit,” noting Jet’s superior shooting skills. “You’re a much better marksman than I am,” Alton admitted. However, that’s not quite what happened when the guys took aim, Jet clad in his camo getup.
by Samantha Lande in Restaurants, August 24th, 2016
By Angela Carlos
The Season 3 Chopped Teen Tournament kicked off this week, as the first four young chefs competed to secure a spot in the grand finale, where the finalists will face off for the $25,000 prize. Don’t let their ages fool you; these teens trained like athletes for the show, arriving prepared with the tools and professional know-how to meet the rigorous demands of each mystery basket challenge.
In the appetizer round, speck was plucked from the mystery baskets and really took center stage in each of the four contestants’ dishes. You may be more familiar with the term “prosciutto” for the popular Italian charcuterie. Speck, however, is a specific variation from Italy’s northern-most Italian region, Alto Adige.
by Lauren Piro in Recipes, August 24th, 2016
3 of a Kind checks out three places across the country to try something cool, new and delicious.
Mixologists have been shaking things up behind the bar with rare spirits and unexpected ingredients ever since the craft cocktail movement gained momentum across the country, but some are now expanding their creativity even further by experimenting with an oft-overlooked element of the drink: the ice cube. Their efforts — part science, part art — have resulted in a whole new way to change the flavor profile of a cocktail or balance out a single spirit.
by Julia Caroline Smith in Shows, August 24th, 2016
It’s widely known that cakes shaped like other foods are the foolproof secret to wowing party guests. Just look at Food Network Magazine’s nacho cake, popcorn cake or guacamole cake and try not to smile. Before summer ends, we suggest you give our watermelon cake a try too.
Alton Brown is out for revenge. After last summer’s evil sabotages and ridiculous antics, Camp Cutthroat is coming back for its second season with even more surprises and challenges. But before you tune in for the premiere on August 24 at 10 p.m., head over to Food Network’s Snapchat Discover channel, because Camp Cutthroat is taking over. Starting at 6 a.m., you can get an exclusive behind-the-scenes look at the madness that is Camp Cutthroat. Don’t wait too long, though, because Alton’s crazy antics and savvy sabotages will stay on Snapchat for only 24 hours.