Refreshing Summer Drinks for the Whole Family — Summer Soiree

by in Drinks, Family, June 19th, 2014

Perfect Homemade Lemonade

These days, instead of taking coffee hot with cream and sugar, most take it with ice cubes. This week and beyond, stick a straw into refreshing, family-friendly summer sips that revitalize any day spent picnicking on the beach, lounging on the patio or eating in the backyard with the whole clan.

Stir together The Pioneer Woman’s Perfect Homemade Lemonade, which achieves a perfect sweet-and-sour bliss point that you can get only from fresh lemon juice and homemade simple syrup. For a fruitier take, add a bag of frozen raspberries and stir. Pour either in a pitcher and you’ll be one step closer to having the most-popular lemonade stand on the block.

Instead of chugging from the soda fountain, make your own sparkling drink at home. Fix Bobby’s Raspberry Ginger Ale by blending chopped fresh ginger, sugar, ice-cold club soda and ripe, juicy raspberries.

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Supermarket Savings: Savvy Ingredient Swaps

by in Recipes, June 19th, 2014

Supermarket Savings: Savvy Ingredient SwapsIf your recipe calls for a fancy ingredient, don’t skip the recipe, simply swap the costly item for another less expensive alternative. Our supermarket expert Nicole Cherie Jones chatted with Beth Moncel, author of Budget Bytes, Gabi Moskowitz of brokeassgourmet.com, Carrie Robinson of thefrugalfoodiemama.com and Amy McCoy, author of Poor Girl Gourmet, to find out how you can save hundreds of dollars at the grocery store and still nail recipes that call for pricey ingredients.

1. Porcini Mushrooms
Porcini mushrooms are pricey at $5 to $8 per ounce, and they’re also elusive. Save up to 95 percent with baby bella (cremini) mushrooms that register at only 38 cents per ounce.

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Calamari Gets a Lighter, Summery Makeover

by in Recipes, Shows, June 18th, 2014

Calamari Stirfry with Peppers and CukesFor this week’s Chopped Dinner Challenge, the chefs of Food Network Kitchen chose to feature the basket ingredient squid. While squid is traditionally deep-fried in breadcrumbs to lock in its natural flavor, this stir-fried version makes use of sweet and tangy ingredients like soy sauce, molasses, lime and ginger to bump up the flavor. Served over chilled rice noodles, this take is a refreshing departure from the heavier classic, making it a cooling retreat for summer dining. Read more

The First Day of Chopping: A Look Back on Chopped, Episode 1

by in Shows, June 18th, 2014

Chopped judgesThis month Food Network is airing the 20th season of Chopped. To mark this momentous occasion, FN Dish is giving viewers the chance to see what the show looked like in its very first taped episode. Over the years the set has been updated and the basket ingredients have definitely gotten much more varied, but what hasn’t changed is the format of the show — a testament to its success.

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Star Salvation Finalists Reinvent Beloved Childhood Snacks

by , June 18th, 2014

Damaris, Geoffrey and Brandon on Star Salvation, Episode 3This week the Star Salvation finalists must put signature spins on childhood snacks before presenting them to the judges (in just 25 minutes). Here’s the kicker: In addition to regular judges Geoffrey and Damaris, Star Salvation added one child who knows all about food competitions. Brandon Scawthorn, the winner of Rachael vs. Guy: Kids Cook-Off, is no stranger to the network, and he’s an ace at Web series, hosting his own, called Cooking in the Fast Lane. This challenge was an easy task for him: “For me growing up, crepes was one of my favorites,” Brandon says of his go-to snack.

Star Talk caught up with Brandon on the set of Star Salvation to talk about his experience. Read below for his interview and click play on the video below to watch his episode.

Star Talk: What was it like being a part of Star Salvation?
Brandon Scawthorn: This is so exciting. First I won Rachael vs. Guy: Kids Cook-Off, now I’m here as a judge — it’s just amazing.

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Best 5 Zucchini Bread Recipes

by in Recipes, June 18th, 2014

Zucchini BreadFrom grilling and roasting zucchini to mixing it in pastas and cold salads, there’s no shortage of ways to use up this seasonal classic, but perhaps the easiest among them is baking zucchini in a sweet bread. The beauty of zucchini bread is that once you bake a single loaf, the results double as breakfasts and desserts for days to come. Unlike banana bread, which requires overly ripe bananas, zucchini bread can be made with the produce at any stage, so it’s a go-to pick if you’re facing a surplus from a garden or a sale at the grocery store. Read on below to find Food Network’s top-five recipes for zucchini bread, and get a mix of creative and traditional picks.

5. Gluten-Free Zucchini Bread — You don’t have to be gluten-intolerant to enjoy this sweet loaf, laced with a trio of warm spices as well as a duo of olive oil and Greek yogurt for moisture.

4. Zucchini and Apple Bread — Made with crunchy walnuts for added texture, this easy-to-do recipe yields two loaves, making it a favorite for potlucks and bake sales.

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Study: Food Trucks As Safe As Brick-and-Mortar Restaurants

by in News, June 17th, 2014

Food Trucks As Safe As Brick-and-Mortar RestaurantsThere are those who swear by street eats and those who avoid them at all costs. Fans of food trucks and carts may point to the entrepreneurial looseness, the homespun mobility and the availability of exotic international flavors in unexpected places as part of their appeal, while those who eschew them may list those same qualities as reasons for passing them by and getting grub at regular restaurants instead.

But whether you love street food or not, you may find yourself wondering, on occasion, just how safe and sanitary it is. A recent study conducted by the Institute for Justice, a Virginia-based libertarian advocacy organization and law firm, may allay some concern.

The group reviewed 263,395 food-safety inspection reports from seven United States cities in which mobile food sellers are held to the same health and inspection regulations as regular restaurants. And the group determined that in each of those cities — Boston, Las Vegas, Los Angeles, Louisville, Miami, Seattle and Washington, D.C. — the health and safety records of the food trucks and carts were as good or better than those of brick-and-mortar restaurants.

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